Tag Archives: French

Classic Cheese Fondue

Dinner, Lunch March 2, 2020 Leave a comment

Ingredients

FOR THE FONDUE:

1/3 pound firm alpine-style cheese — such as gruyere
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine — such as Sauvignon Blanc
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg

ASSORTED FONDUE DIPPERS:

Boiled baby new potatoes in their skins — quartered if large
Lightly steamed broccoli florets (wait till the water is boiling before putting in the florets to steam, steam for 5 minutes)
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (clean and wipe day, roast in 350F for 12 minutes)
Cherry tomatoes
Sliced firm apples — such as Granny Smith
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Instructions

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Classic Potato Gratin

In the Kitchen, Side Dish February 15, 2020 Leave a comment

Ingredients

  • 2 lb. Yukon Gold or russet potatoes, peeled
  • 3 cups whipping or heavy cream
  • 1 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • Generous pinch of freshly grated nutmeg
  • 2 cloves garlic, peeled and smashed
  • 3/4 cup finely shredded Gruyère, Emmental, or Comté

Preparation

  • Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).
  • Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).
  • When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don’t want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.
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