This week I am hosting The Food Matters Project and I chose Reverse Fondue from Mark Bittman's cookbook. Mark says that you can use almost any type of cheese in this recipe and he suggests using a good aged cheddar or Gorgonzola. I went with the more traditional combination of Gruyere and Emmental. I really loved this recipe. It uses half the cheese that you would use in a traditional fondue and although you don't have that decadent feeling when you dip a piece of bread in a pot of warm cheese, you still get the flavors and none of the guilt. I also added a tablespoon of Kirsch (cherry brandy) to the sauce. It gives it a wonderful flavor.
To see what the other members made this week click here.
REVERSE FONDUE
1 large head broccoli or cauliflower, cut into florets
2 large carrots, cut into chunks
1 large turnip, or small celery root cut into wedges
1 large onion, sliced into thick rings
Salt and black pepper
3 TBSP. olive oil
4 slices bread, preferably whole grain, cut into large cubes
1 cup dry white wine
1 tsp. cornstarch
8 ounces any cheese ( I used 4 oz. Gruyere and 4oz. Emmental grated)
1 TBSP. Kirsch (cherry brandy)
Heat the oven to 450~
Put the vegetables on a large rimmed baking sheet, sprinkle with salt and pepper, drizzle with the oil, and toss until well coated. Put the bread on a separate baking sheet. Roast both the bread and the vegetables, shaking the pans once or twice, until everything begins to brown, 15-20 minutes. Keep an eye on the bread; it may finish toasting before the vegetables are done. You want the vegetables mostly crisp tender and the bread still a little soft inside.
Meanwhile, put the wine and cornstarch in a saucepan over medium heat and bring to a slow bubble. Gradually stir in the cheese and cook, stirring almost constantly, until it melts and the sauce becomes creamy, about 5 minutes. Add the Kirsch. Adjust heat so the mixture does not boil.
Put the vegetables and bread on a serving platter or in individual bowls, drizzle with the fondue, and serve immediately.
Recipe from the Food Matters Cookbook by Mark Bittman
9 comments:
great pick lexi! i made this on a busy thursday night and it was much easier than i thought it would be! we devoured everything! it was that good!
Thanks Margie!
Your pictures are great, Lexi!
Thanks Meg!
Thanks for the delicious recipe choice, Lexi! This was so super-quick I was able to make it for lunch in a snap. And I used my leftover grilled vegetables on top of my spinach salad for a couple of days. Perfect!
Ooh, yum! This looks great! I have never made fondue but you make it look so easy. And yummy :)
I loved it too Aura!
You should try it Cathleen! It is so easy.
Good pick Lexi. Unfortunately, I was unable to make this one since I still had the flu...and cooking/eating were not among my top activities. I'll have to go back and try this one since everyone seems to be saying good things!
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