notes on cheddar tomato fondue.
recipe found here.
1. regular sharp cheddar is much, much, much tastier than using white cheddar.
2. red wine (i used 337 cabernet sauvignon) is just as tasty as white wine.
Where I document and record the deliciousness I make.
Hopefully it turns out delicious.
recipe found here.
1. regular sharp cheddar is much, much, much tastier than using white cheddar.
2. red wine (i used 337 cabernet sauvignon) is just as tasty as white wine.
via epicurious
serves 4
2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
2 tablespoons unsalted butter
3 tablespoons dry white wine
1 tablespoon cornstarch
12 oz Cheddar, coarsely grated (3 cups)
Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.
accompaniments:
1/3 loaf of french bread, cubed
1/2 head of cauliflower, blanched or steamed
2 chicken and apple sausages
4 white new potatoes, cubed
1/2 pound mushrooms, halved
Coat potatoes and mushrooms with olive oil and season with salt, pepper, and herbs de provence. Spread out potatoes in a single layer and roast at 425 for 20 minutes. Flip with spatula, add mushrooms and roast for another 25 minutes.
