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hearty meals; soups and stews, roasted dishes,
I truly enjoy cooking hearty meals; soups and stews, roasted dishes, using herbs and marinades that make the home smell amazing.
I also am a big fan of Fondue. I have not yet tried making a cheese fondue (which I have enjoyed on several occasions in the Swiss Alps). However, I have made the well known oil fondue, experimenting with different types of oils - the latest being grape-seed oil, as well as broth based fondues. Infusing the oils or broth with different herbs and spices as well as marinating the meats, vegetables and seafood prior to eating, I find enhances the overall experience. I have recently been adding a bit of cognac/french based brandy or a bit of red wine to my fondue broths.
Fondue is great fun to prepare but it is not complete without some accompaniments:
A great dipping sauce I have recently tried:
Bearnaise Sauce
1 tablespoon Shallots (chopped)
1 teaspoon Fresh Parsley (chopped)
1/4 teaspoon Thyme
1/4 teaspoon Tarragon
1/4 cup Dry White Wine
1/4 cup Tarragon Vinegar
3 Egg Yolks
1/2 cup Butter
Salt and Pepper to taste
Add Shallot, Parsley, Seasoning, Wine and Vinegar to a pot
Boil mixture until reduced by 1/2
Strain liquid and cool
Beat in Egg Yolks and Butter
Mixture should be consistency of Mayonnaise
What are some of your favorite fondue recipes?
Website: http://www.myvipcompanion.com
 
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