Cheese Fondue

Fondue is a Swiss dish and was very popular in the 60’s and 70’s and has resurfaced in the last several years.  So if you run across your mom’s old fondue pot, drag it out and use it.  You could also pick one up at Good Will or another second hand store for pretty cheep.  Of course they will probably be a nice bright orange or avocado green.  You can also find one at a kitchen store for a pretty reasonable price.  If you don’t have one and you don’t want to go hunting for one you can always use a heavy bowl made of pottery raised with a candle under it or a small crock-pot. 

The traditional way to eat fondue is with boiled potatoes and bread. I like to add some steamed veggies. Feel free to use chunks of cooked chicken too. You can use other cheeses but the Gouda and Râclette are more traditional. Another combination could be cheddar cheese and Monterey jack cheese and add some green chilies while omitting the wine. You would need to cut back on the roux if you left out the wine.

Cheese Sauce

2 c.................. Milk

1 c.................. Dry White Wine

½ lb................ Gouda Cheese

½ lb................ Râclette Cheese

½ tsp.............. Garlic Powder

½ tsp.............. Onion Powder

to taste........... Salt

as needed...... Roux 

Roux

1 c.................. Flour

1 c.................. Clarified Butter (also called Ghee)

1.    Shred cheese.

2.    Place the milk and wine in a saucepan and heat while stirring.

3.    When hot whisk in enough roux to thicken, about 3 heaping tbs.

4.    Whisk in the remaining ingredients and continue cooking until all of the cheese is melted while whisking.

Be creative, have fun and enjoy!!!

Mussels

This is a great quick and easy appetizer but can be used as a main dish served with some pasta.  If you over cook the mussels they can become very chewy so it is very important that you only cook them just until they open.  When buying mussels, make sure they are all closed or when touched they close right away.  Mussels are a living creature when fresh but if they get old they will start to die.


Most mussels are cultured/farmed and are  safe to eat but wild ones can be dangerous at certain times of the year.  There are times of the year when red tide occurs which is a plankton type of organism that will be in abundance and visible as a red mass.  It is typically when the ocean is warmer.  Other shellfish would also be infected and should never be eaten.   

2 Tbs............. Olive Oil
2 ea............... Tomatoes
½ ea.............. Onion
6 ea............... Garlic Cloves
½ c................ Dry White Wine
2 Tbs............. Butter
1 lb................ Mussels
2 ea............... Lemons
to taste.......... Salt
¼ c................ Julienne Fresh Basil

1. Dice the tomatoes and onion.
2. Slice the garlic.
3. Heat the olive oil and a sauté the tomatoes, onion and garlic until caramelized.
4. Add in the wine and bring to a boil.
5. Add in the mussels and cook until they open. Be careful not to over cook them.
6. Add the remaining ingredients and serve.

  

Be creative, have fun and enjoy!!!

Tortilla Espaňola (Potato & Onion Cake)

This is a popular Spanish tapas that is served in a bar with cocktails.  It should be served with allioli, which is basically a garlicky mayonnaise. 

It is a great appetizer for a party because you can make it up a day or two a head of time and refrigerate, then let set at room temperature before serving.   The leftovers work well for breakfast the next morning. 

 ½ c................. Olive oil

3 ea............... Medium onions

4 ea............... Medium russet potatoes

6 ea............... Large eggs, beaten

to taste.......... Salt & white pepper

1.    Peel, quarter and slice onions and potatoes 1/4 “ thick.

2.    Heat oil in a 9” nonstick or cast-iron skillet.

3.    Add onions and sprinkle with salt & pepper.

4.    Cook over medium heat until soft.

5.    Strain onions in a strainer over a bowl and return oil to pan.

6.    Cook potatoes over medium heat until golden and a little crunchy.

7.    Strain and return oil to the skillet.

8.    Mix onions, potatoes and eggs in a bowl.

9.    Reheat oil in skillet and pour 1/3 of the mixture in.

10. Cook over medium heat until the bottom is set, the top will still be runny.

11. Cover skillet with a lid and quickly invert tortilla and just as quickly slide it back into the pan.

12. Cook until set.  Tortilla should have a little give when pressed in the center and the sides should be firm.

13. Turn tortilla out onto a platter and let it rest at least 15 minutes before serving.  The Tortilla can be chilled before serving but should be brought back to room temperature. 

14. Repeat 2 additional times.

When I make allioli, I start with about a cup of mayonnaise and add about 1 somewhat heaping Tablespoon of fresh, finely, chopped garlic and the juice of 1 lemon. Then add a couple drops of Tabasco and salt to taste. The Tabasco isn't there to add heat just round out the flavors. You can cut back on the garlic if you want but it is garlic mayo...

Be creative, have fun and enjoy!!!

Pakora

Street vendors in Suva, Fiji

Pakora is an Indian dish of fried veggies. I spent a dive vacation in Fiji once where most of the restaurants are Indian. Some of the best Indian food was found at the little street vendors along the streets in the bigger cities. Yes, I always eat at the little street vendors when traveling because that is always the best and most authentic foods of the area. I haven't been sick yet. I will also ask the locals where they eat not where the tourists eat. Pakora is served with different types of chutney and yogurt sauces. 

1 c............. Garbanzo Flour
1½ tsp....... Salt
½ tsp......... Onion Powder
½ tsp......... Garlic Powder
¾ c............ Water
1 ea........... Veggies
3-4 c.......... Peanut oil

1.   Mix all ingredients except the veggies and oil and let set for about 30 minutes.

2.   Heat oil in a deep heavy bottomed pot.

3.   Cut veggies into slices and dip into batter.

4.   Fry until golden brown.

The veggies I like to use are boiled potato, onion, zucchini, and broccoli but any can be used. I found the Garbanzo flour at our local health food store along with the other flours. I use peanut oil for frying because it has a high smoke point, which is when the oil will start to smoke.  Peanut oil has a smoke point of about 450°F where olive oil’s about 350°F.  However, some people have allergies to peanuts so you need to stay away from it in that case.  Sunflower oil is almost the same as peanut oil and Canola oil’s is about 400°F.  Ok, so why am I talking about smoke points???  It’s because the hotter the oil the less oil absorption.  With less oil absorption the more we can eat.  This dish is gluten free.

Be creative, have fun and enjoy!

Corn and avocado relish- Truly SUPER Superbowl food!

Corn and Avocado Relish

4 ea............... Diced Avocados 

½ c................. Diced Red Onions

1 c.................. Corn

2 ea............... Diced Tomato

½ c................. Diced Green Chilies

¼ c................. Chopped Cilantro

1 tsp............... Ground Cumin

1 tsp............... Oregano

1 tsp............... Garlic Powder

2 tsp............... Onion Powder

½ tsp.............. Tabasco

1½ tsp........... Kosher salt

½ c................. Olive Oil

1.      Place all of the ingredients, except avocados, in a bowl and mix well.

2.      Add avocados last and mix gently without smashing the avocado.

This relish is great with corn chips but you can try it on a cheeseburger with bacon, or anything you might put salsa on. You can cheat and use frozen corn but you can also try roasting your corn on the grill when you roast your green chilies to add a nice roasted flavor. 

When you are picking out avocados,  get ones that are darker in color and that slightly give when pressed with your finger. Avocados are too ripe when they already have indentations or when pressed they make an indentation.  Avoid avocados that are too green and hard unless you don’t plan to use them for a few days. Avocados generally take three to five days to ripen at room temperature. Avocados are truly fruit so they should never be refrigerated before they are cut into.  Refrigerating unripe avocados will actually halt the ripening process completely, and no one wants a hard unripe avocado in their dips!     

Many people avoid avocados because they are high in fat, but avocados are actually chock-ful of the good fats!, One avocado has three grams of monounsaturated fat along with thirteen important vitamins.  

This relish is a great idea for our Superbowl Sundays! Try making a food that you and your loved ones can indulge in, guilt-free!

Be creative, have fun and enjoy!!!