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
Tags: , , , , , , , ,

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.

 

Menu for my housewarming August 3, 2007

Filed under: Food — geekchef @ 9:54 am
Tags: , , , , , , , , , , , ,

It’s a potluck, but I think it’s customary for the host to provide some munchies, usually the main course. I was thinking lasagna, I make a damn good lasagna, but I’m kinda tired of it. So I was thinking tapas. And since this is happening during a meteor shower, it seems fitting that all of the items I will serve look like little meteors (lumpy balls, tee hee).

Here is the menu… doncha wanna come and play?

Walnut and Blue Cheese-Coated Grapes / Dates

Recipe courtesy of Gourmet Magazine and then altered a bit

1 1/2 cup chopped walnuts

6 tablespoons butter

1/2 cup brown sugar

8 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola may be substituted

6 ounces cream cheese

20 loose seedless red grapes (about 1/4 pound with stems)

½ lb dates

Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool. Melt butter and add sugar, when sugar has melted pour in the toasted walnuts and toss. remove and spread out again on the cool sheet pan.

In a bowl with an electric mixer, cream together the blue cheese and the cream cheese until smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat, repeat the process for the dates. Cover the grape and date balls and chill on a sheet pan for 15 minutes.

While the balls cool, chop the candied walnuts into smaller pieces, you can also use a rolling pin and break them into peices. Roll the cheese-coated balls in the walnut mixture to cover completely and chill for 30 minutes or until coating is firm.

Spanish Meatballs baked in tomato sauce (adapted from the Albondigas recipe)

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1 can of tomato sauce
1 bouillon cube and 1 cup water
1 zucchini, cut into large chunks
1 large carrot, sliced
1/2 lb of string beans, cut into 1 inch pieces
1 pound ground turkey
1 cup of cooked white rice
1 raw egg
1/2 cup of chopped fresh mint leaves
1 1/2 teaspoon salt
1/4 teaspoon black pepper
Dried oregano, crumbled
1 tablespoon of brown gravy mix
Salt and pepper
1/2 cup chopped fresh cilantro

Prepare meatballs. Mix rice into meat, adding mint, gravy mix, salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs and remaining veggies to soup. Cover and let simmer for 1/2 hour. Add a few pinches of oregano, cilantro and sprinkle with salt and pepper to taste. Place meatballs in a dish and prepare sauce.

Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Sauté veggies until tender, add tomato sauce, onion and garlic mixture and broth. Pour mixture over meatballs and bake until meatballs are brown.

Plantanos Rellenos

1 plantain, very ripe
1 can black refried beans
corn starch

crema fresca
cilantro
diced onion
cajota cheese

Mash Plantain, place some mashed plantain in hand and spread into palm. Drop a small amount of black bean into the middle and wrap plantain mixture around the beans. Drop balls into corn starch and then deep fry.
Serve with crema, crumbled cajota, diced onion and chopped cilantro.