Geek Chef

I cook, I talk, I geek

I do, You do, we all Fondue March 9, 2009

Filed under: Food — geekchef @ 11:36 am
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Someone asked about using a crock pot instead of a fondue pot, which works in a pinch; and inspired a new recipe.

Enjoy!

Apple Cider Fondue

4 cups coarsely grated Gruyère cheese (about 1 pound)
2 cloves of garlic
dash of nutmeg
1 tablespoon plus 2 teaspoons cornstarch
1 cup hard apple cider
1 tablespoon apple cider vinegar
2 tablespoons brandy, apple or pear brandy even better

Toss cheese and cornstarch in large bowl to coat. Bring hard cider, vinegar, nutmeg and garlic just to simmer in medium saucepan over medium heat. Reduce heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in brandy. Season to taste with pepper.

This is a little sweet and works well with meats, potatoes, apples and of course bread.

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Cooking with Trader Joe’s January 6, 2009

Filed under: Food — geekchef @ 12:11 pm
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I found a new food blog that I really love! It’s called, wait for it… Cooking with Trader Joe’s, and it does just that! I found it through another (geekier) blog I frequent

So today’s post is ripped from the CWTJ’s site. Sorry for the lack of creativity, but I’m trying to show these guys some love.

Enjoy 🙂

Black Bean Cornbread

1 box Cornbread Mix
2 egg whites
1 can Organic Black Bean Soup
1/2 cup 2% milk (or whole)

1.) Preheat the oven to 350 F.
2.) Beat together the egg whites, soup, and milk.
3.) Stir in the dry cornbread mix. Don’t add any of the other things called for on the box instructions.
4.) Pour into an oiled 8 x 8 x 2-inch baking pan and bake for 35-40 minutes or until a toothpick inserted in the cornbread comes out clean.

Makes 9 pieces

 

Abundance of Kumquats September 17, 2007

Filed under: Food — geekchef @ 2:57 pm
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I harvested a load of kumquats from my tree on Saturday and decided to make bread. Turned out quite well, but the prep was a chore. There is still a ton of fruit left, expect to find more recipes soon.

This was really tasty, but be aware of the cost of kumquats before you decide to make this. Not everyone has a tree in their backyard.

Kumquat Tea Cake

2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly
3 cups all purpose flour
2 teaspoons instant iced tea powder (optional)
2 1/2 teaspoons baking soda
1/2 teaspoon ground cardamom
1 1/4 cups sugar
3/4 cup plus 1 tablespoon corn or vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple in its own juice
1-2 tablespoons orange marmalade
1/4 cup (1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon fresh lemon juice

Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
Position rack in center of oven; preheat to 350°F. Grease two 8 1/2×4 1/2×2 1/2-inch metal loaf pans. Combine flour, tea powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Then blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, marmalade and pineapple with juice. Gradually add dry ingredients, beating just until blended. Divide batter between prepared pans.
I let my batter sit for a half hour while preparing dinner and the batter rose quite a bit, the original recipe did not call for a wait time, but it made for pretty light bread.
Bake cakes until toothpick inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.
Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar and lemon juice. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Can be made 1 day ahead.)