Post by chief_cook2 on Apr 3, 2006 7:16:09 GMT -6
Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select
Vegetables
Recipe courtesy Rachael Ray
12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be
substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for
drizzling
1 shallot, finely chopped
1 jigger dry sherry
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 cups steamed broccoli florets
1 pound asparagus, trimmed of stems, tips reserved
2 tablespoons fresh chives, snipped or chopped
1/2 French baguette, cubed
12 cherry tomatoes
Cornichons or baby gherkin pickles
Marinated mushrooms
Pickled onions
Cover potatoes with water and bring the water to a boil. Salt the
water and simmer potatoes 10 to 12 minutes, until just tender. Drain
potatoes and return to warm pot to dry the potatoes. Drizzle potatoes
with a little oil to keep them from discoloring and to shine them up.
Fill a second skillet or saucepan with 2 inches of water. Cover and
bring the water to a boil on the stovetop. Salt the water, replace the
cover and reduce heat to simmer.
To a heavy saucepan over moderate heat, add 1 tablespoon oil and the
chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry
and allow it to almost evaporate, a minute or 2. Add half-and-half to
the pan and reduce heat to low. Cut cream cheese into 1-inch slices
and add it to the pot. Allow the cream cheese to slowly melt into the
half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss
to the sauce and stir until cheese is melted and fully incorporated.
Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place
a candle underneath a wire rack or warm a fondue pot. Transfer cheese
sauce to fondue pot or place saucepan over wire rack and burning candle.
To simmering, salted water, add broccoli and cook florets, covered, 3
minutes. Remove broccoli with a slotted spoon to a plate and add
asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs
to a plate.
Arrange the items for dipping on a large serving platter. Garnish the
cooked potatoes with chives. Set the cubed baguette on the opposite
end of the platter, to balance color. Between potatoes and bread,
arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue
forks or bamboo skewers for dipping. Place small dishes of cornichons,
marinated mushrooms and pickled onions near dipping station for
accompaniments.
Vegetables
Recipe courtesy Rachael Ray
12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be
substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for
drizzling
1 shallot, finely chopped
1 jigger dry sherry
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 cups steamed broccoli florets
1 pound asparagus, trimmed of stems, tips reserved
2 tablespoons fresh chives, snipped or chopped
1/2 French baguette, cubed
12 cherry tomatoes
Cornichons or baby gherkin pickles
Marinated mushrooms
Pickled onions
Cover potatoes with water and bring the water to a boil. Salt the
water and simmer potatoes 10 to 12 minutes, until just tender. Drain
potatoes and return to warm pot to dry the potatoes. Drizzle potatoes
with a little oil to keep them from discoloring and to shine them up.
Fill a second skillet or saucepan with 2 inches of water. Cover and
bring the water to a boil on the stovetop. Salt the water, replace the
cover and reduce heat to simmer.
To a heavy saucepan over moderate heat, add 1 tablespoon oil and the
chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry
and allow it to almost evaporate, a minute or 2. Add half-and-half to
the pan and reduce heat to low. Cut cream cheese into 1-inch slices
and add it to the pot. Allow the cream cheese to slowly melt into the
half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss
to the sauce and stir until cheese is melted and fully incorporated.
Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place
a candle underneath a wire rack or warm a fondue pot. Transfer cheese
sauce to fondue pot or place saucepan over wire rack and burning candle.
To simmering, salted water, add broccoli and cook florets, covered, 3
minutes. Remove broccoli with a slotted spoon to a plate and add
asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs
to a plate.
Arrange the items for dipping on a large serving platter. Garnish the
cooked potatoes with chives. Set the cubed baguette on the opposite
end of the platter, to balance color. Between potatoes and bread,
arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue
forks or bamboo skewers for dipping. Place small dishes of cornichons,
marinated mushrooms and pickled onions near dipping station for
accompaniments.