If you are like me, you have made what seems like hundreds of variations on beef stew; the classic tomatoey American version, a Korean version, Chinese, Irish, with beer, or with wine. It’s all done in the name of variety and the constant quest for new flavors to excite the taste buds. We do it … Continue reading A Very French Beef Stew
I know, I know you are thinking cheese and you are right to do so. It is, after all, one of the many things fondue can mean but simply put it means “melted” but fondue is also used in other culinary applications beyond the Swiss national dish.
To fondue something is to sweat it over low heat until it becomes very tender. Vegetables are often used in fondue where they are left on the stove over low heat eventually breaking down into an unctuous mess of jam. It is looser then jam and while I am sure you could preserve or can fondue I don’t. I usually don’t make a fondue in those quantities. I more or less consider it a quick jam or pickle, and much like a quick pickle it is something I will store in the fridge and use within week or so.
This particular fondue goes well with grilled pork chops, is better then great on beef quesadillas and is wildly good on hotdogs and brats. In other words you will want to have this little gem around for summer grill outs.
This is possibly the simplest dish to make and yet it packs in all the sweet, salty, and sour flavors you want it too. It would be great kicked up with some minced red Thai chili but in this case I didn’t because I was making it kid friendly. The dish itself is based on … Continue reading Thai Shrimp and Collard Wraps
I make these tomatoes often, mostly at the end of garden season, and have done so ever since I opened the cover of the French Laundry cookbook and found Chef Thomas Keller’s recipe. You can use a recipe other than Keller’s recipe but at least do as Keller does and make sure you season the … Continue reading Oven Roasted Plum Tomatoes in Olive Oil