let's fondue!
Mar. 5th, 2005 08:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
regala_electraI rarely post on Saturdays, but this is important.
OMG I made fondue and it was fucking amazing.
The backstory: My TV Saturday mornings are no longer cartoons, as it was the case when I was little, now I pop on food TV to watch Sandra Lee and watch in horror. After I reconcile with the fact that I am a better cook (and I'm no expert, really) that someone that is paid to cook on tv, I'll sometimes watch Rachael Ray afterwards, although she is very spazzy. I usually watch it because my dad wanders in and he loffs her so very much.
I don't know why.
Anyway, she makes a 'German Fondue' and I think to myself, "hey, we have most of those ingredients. Maybe I should give it a try."
I am so happy I tried. It was sooooo good. Sharp white cheddar and gruyere, bottle of beer, and had it with broccoli, cauliflower, carrots, and crusty pumpernickel-and-rye bread.
Fucking hell yeah. The thing was cooking it fully in a saucepan on the stove and then transferring it to the fondue pot. So I guess you could probably eat it over the stove if lacking a fondue pot. ;-)
link to food tv
1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
My Notes:
- I didn't make the franks and wursts, so I don't know how that came out. I just used Gulden's for the mustard because it's my favorite.
- As for the cheeses - I bought a block each of Gruyere and sharp cheddar and grated it myself instead of buying anything pre-shredded.
- I used a bottle of Yuengling for the beer, which is pretty damn good and I've found it goes well with cheeses, I also use it in my beer cheese soup.
Tomorrow's lunch is so fondue and veggies.
OMG I made fondue and it was fucking amazing.
The backstory: My TV Saturday mornings are no longer cartoons, as it was the case when I was little, now I pop on food TV to watch Sandra Lee and watch in horror. After I reconcile with the fact that I am a better cook (and I'm no expert, really) that someone that is paid to cook on tv, I'll sometimes watch Rachael Ray afterwards, although she is very spazzy. I usually watch it because my dad wanders in and he loffs her so very much.
I don't know why.
Anyway, she makes a 'German Fondue' and I think to myself, "hey, we have most of those ingredients. Maybe I should give it a try."
I am so happy I tried. It was sooooo good. Sharp white cheddar and gruyere, bottle of beer, and had it with broccoli, cauliflower, carrots, and crusty pumpernickel-and-rye bread.
Fucking hell yeah. The thing was cooking it fully in a saucepan on the stove and then transferring it to the fondue pot. So I guess you could probably eat it over the stove if lacking a fondue pot. ;-)
link to food tv
1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
My Notes:
- I didn't make the franks and wursts, so I don't know how that came out. I just used Gulden's for the mustard because it's my favorite.
- As for the cheeses - I bought a block each of Gruyere and sharp cheddar and grated it myself instead of buying anything pre-shredded.
- I used a bottle of Yuengling for the beer, which is pretty damn good and I've found it goes well with cheeses, I also use it in my beer cheese soup.
Tomorrow's lunch is so fondue and veggies.
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no subject
Date: 2005-03-06 02:26 am (UTC)no subject
Date: 2005-03-06 02:42 am (UTC)But yeah, she does things mad fast and insane.
no subject
Date: 2005-03-06 02:57 am (UTC)I much prefer Paula Deen. I love a woman that puts a stick of butter in everything she makes. LOL
no subject
Date: 2005-03-06 03:02 am (UTC)I like Ina Garten (she's on the island I am, but the rich snooty part of it!) and she gives out really helpful tips - she does big flavors really simply. Alton's great for background stuff as well, my family made the perfect gravy on Thanksgiving because of his gravy show.
I like RR for a quick and easy idea for something that's normally complicated - her penne a la vodka is simple, but really good.
But watching her - yeah, she's a bit too chirpy. I can't watch Emeril because he's egged on too much by his groupies and Giada has a scary, scary smile and is too fucking skinny to be an expert on Italian dishes.
no subject
Date: 2005-03-06 04:09 am (UTC)