REVERSE FONDUE

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.

You roast a variety of vegetables and bread cubes and drizzle them with the fondue "sauce". I served this as a side dish but it would make a tasty vegetarian main course.

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