Tuesday, March 22, 2011

Fondue with Vegetable Melange and Fingerling Potatoes

1970 called and it wants it's dinner back but TOO BAD SO SAD!  My first time making fondue and needless to say this is an extremely easy yet surprisingly gourmet dinner that could also make a wonderful appetizer.  The great thing about this dish is that with the fondue base you can add any fruit, vegetable, protein or carbohydrate you like and could almost consider this healthy!

Fondue base 101 Cookbooks

Serves 2 for nice size dinner


4 oz Gruyere cheese grated
1 1/2 tablespoon flour
pinch of salt
3/4 cup white wine (pinot gris or sauvignon blanc)


Any blanched vegetable, including broccoli, green beans, brussels sprout, etc.
Roasted zucchini or asparagus
Boiled potatoes
Day old toasted bread cubes
Apple or Pears
Grilled chicken pieces from a previous night's dinner

To make this prepare all of your dippers in advance then start on the cheese sauce.

1) Combine flour, salt and cheese in a bowl and mix until coated
2) Put wine in a sauce pan on the stove and heat on medium until simmering
3) Add cheese mixture a handful at a time stirring constantly
4) Reduce heat to low and allow mixture to cook until it bubbles, remove and serve immediately.

If the cheese starts to cool while you are eating, you can put it back on the stove for a minute or two and it will be just as good as it was at the beginning.

Enjoy this amazing new weeknight go to dinner!

No comments:

Post a Comment