Cooking
Another out-of-season dinner; fondue!
I tasted fondue for the very first time not long after I moved to California. Matt, who continues to open my eyes to so many wonderful cuisines, took me to a fabulous little place in Berkeley, Fondue Fred.
The atmosphere alone had me hooked: the restaurant itself was situated in the back of a building, but outside it, and a few other shops, was a courtyard. It looked like something you'd see in 'Old Europe'; paved brick floor, potted trees, lots of candles...and oh, yeah; there was a roof!
But if you didn't look up, you really felt as if you were walking along an old street. It was evening, so the candles and strings of lights (were there really strings of lights, or am I just inserting that?) gave the place a lovely warm glow.
They were pretty busy, so we were seated out in the courtyard. A table, to ourselves. It was perfect.
We had a salad (which we later realized was just too much food), a big pot of bubbly cheese, and lots of bread and vegetables for dipping.
It was brilliant! And I couldn't understand how I'd never experienced fondue before this...why hadn't my family served this?
Full as we were, we decided to 'go for it', and order the dessert fondue, as well (not recommended, by the way...you'll end up waddling to the car). Gorgeous, smooth chocolate, and a big platter of apples, bananas, strawberries, marshmallows, cake...there may have been more, but it's been a few years.
Just wonderful. I loved it.
We wound up getting an inexpensive fondue pot at a Crate & Barrel outlet in Berkeley, on 4th St. It met our needs, although it wasn't very fancy.
Within a year, some dear friends gave us the pot you see above; a serious upgrade!
And then, three years ago, another friend gave us an Emile Henry fondue pot as a wedding gift.
We have three. We don't use them as often as we should, although I can assuage guilt somewhat by stating that at least two of the fondue pots were, until last month, in a storage unit across town.
They're all in the house now, and we intend to get more use from them. Including a triple dessert fondue for a dinner party coming up. Mmm...
So, apparently, we look like people who'd like fondue.
I used a 1966 Gourmet recipe; half the wine called for in the recipe (the one thing I never cared for about fondue was that strong wine flavor), Emmenthaler and Gruyere (about half a pound of each), and cornstarch mixed with Grand Marnier (called for Kirsch, but we were out). And the usual 'rub pan with garlic', of course.
Turned out pretty good; losing half the wine and not using Kirsch actually made it one of the better fondue's we've had in some time.
- Chocolate Fondue Recipe
Lee's biggest complaint regarding my cooking is that I "never repeat", meaning I never make the same thing twice. Which isn't true of course, but I know what he means. I'm always looking to improve upon recipes and try something new. So for...
- New Year's Eve Menu
Wanna save about $100, $200 or maybe more? Stay home for New Year's eve. And Valentine's day. This also works for birthdays and anniversaries. I'm not suggesting you be a party pooper, just that you do your celebrating at home. Turn what...
- Cookbook Review: Great Party Fondues
Mozzarella Surprise: Marinara Fondue Matt & I were told, some years ago, that we were, in fact, people who looked like they'd own three fondue pots... I think it's ridiculous, how fondue has fallen out of favor. That everyone thinks it the...
- Retro Preview: Fondue
Blog Party Retro Party is tomorrow, so we decided to go a bit 'retro' in preparation. What's more retro than fondue? Yummy melty cheese, Tuscan bread, new potatoes, cauliflower, and baby carrots. When Matt & I realized we were the proud...
- Cheese Fondue On Sfist
Photo by Melissa Schneider. And what more does one need to say, really? It's the perfect season for warm, liquid cheese, and I decided to sing its praises for my column at SFist. Click through. You know you can't resist. Winter's deep...
Cooking
Do you fondue?
Another out-of-season dinner; fondue!
I tasted fondue for the very first time not long after I moved to California. Matt, who continues to open my eyes to so many wonderful cuisines, took me to a fabulous little place in Berkeley, Fondue Fred.
The atmosphere alone had me hooked: the restaurant itself was situated in the back of a building, but outside it, and a few other shops, was a courtyard. It looked like something you'd see in 'Old Europe'; paved brick floor, potted trees, lots of candles...and oh, yeah; there was a roof!
But if you didn't look up, you really felt as if you were walking along an old street. It was evening, so the candles and strings of lights (were there really strings of lights, or am I just inserting that?) gave the place a lovely warm glow.
They were pretty busy, so we were seated out in the courtyard. A table, to ourselves. It was perfect.
We had a salad (which we later realized was just too much food), a big pot of bubbly cheese, and lots of bread and vegetables for dipping.
It was brilliant! And I couldn't understand how I'd never experienced fondue before this...why hadn't my family served this?
Full as we were, we decided to 'go for it', and order the dessert fondue, as well (not recommended, by the way...you'll end up waddling to the car). Gorgeous, smooth chocolate, and a big platter of apples, bananas, strawberries, marshmallows, cake...there may have been more, but it's been a few years.
Just wonderful. I loved it.
We wound up getting an inexpensive fondue pot at a Crate & Barrel outlet in Berkeley, on 4th St. It met our needs, although it wasn't very fancy.
Within a year, some dear friends gave us the pot you see above; a serious upgrade!
And then, three years ago, another friend gave us an Emile Henry fondue pot as a wedding gift.
We have three. We don't use them as often as we should, although I can assuage guilt somewhat by stating that at least two of the fondue pots were, until last month, in a storage unit across town.
They're all in the house now, and we intend to get more use from them. Including a triple dessert fondue for a dinner party coming up. Mmm...
So, apparently, we look like people who'd like fondue.
I used a 1966 Gourmet recipe; half the wine called for in the recipe (the one thing I never cared for about fondue was that strong wine flavor), Emmenthaler and Gruyere (about half a pound of each), and cornstarch mixed with Grand Marnier (called for Kirsch, but we were out). And the usual 'rub pan with garlic', of course.
Turned out pretty good; losing half the wine and not using Kirsch actually made it one of the better fondue's we've had in some time.
- Chocolate Fondue Recipe
Lee's biggest complaint regarding my cooking is that I "never repeat", meaning I never make the same thing twice. Which isn't true of course, but I know what he means. I'm always looking to improve upon recipes and try something new. So for...
- New Year's Eve Menu
Wanna save about $100, $200 or maybe more? Stay home for New Year's eve. And Valentine's day. This also works for birthdays and anniversaries. I'm not suggesting you be a party pooper, just that you do your celebrating at home. Turn what...
- Cookbook Review: Great Party Fondues
Mozzarella Surprise: Marinara Fondue Matt & I were told, some years ago, that we were, in fact, people who looked like they'd own three fondue pots... I think it's ridiculous, how fondue has fallen out of favor. That everyone thinks it the...
- Retro Preview: Fondue
Blog Party Retro Party is tomorrow, so we decided to go a bit 'retro' in preparation. What's more retro than fondue? Yummy melty cheese, Tuscan bread, new potatoes, cauliflower, and baby carrots. When Matt & I realized we were the proud...
- Cheese Fondue On Sfist
Photo by Melissa Schneider. And what more does one need to say, really? It's the perfect season for warm, liquid cheese, and I decided to sing its praises for my column at SFist. Click through. You know you can't resist. Winter's deep...