Cheese Fondue with Vegetables
Fondue is a fun hands-on meal that can take on so many variations. Try making veggie fries, as suggested here, or use cubed bread or meats. The perfect apres-ski meal!
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch (or arrowroot powder)
3 cups shredded cheese (Jasper Hill’s Chef Shred, or cheddar, gruyere, emmental, etc).
For dipping:
Carrots, potatoes, kohlrabi, rutabaga, etc., cut into cubes, wedges, or wide matchsticks
Olive Oil
Salt and pepper
Preheat oven to 375 degrees. Toss vegetables with olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Bake, turning occasionally, for 40 minutes or until vegetables are cooked through and golden.
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and win in a cup or bowl.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
Serve veggies or other dipping foods on a platter with fondue skewers, toothpicks, or kabob skewers for dipping.
Balsamic Goat Cheese Pesto Pizza
I love the flexibility and creativity that can be brought to a pizza. This one was inspired by Kilpatrick Family Farms recipe, a farm that’s not far from Poultney VT. I love the idea of topping this with cress or shoots (or both) after baking.
1 pizza dough
5 ounces goat cheese
5 oz hard Italian cheeses (or Jasper’s shred)
2 cloves crushed garlic
1 kohlrabi bulb, peeled and sliced
1 small rutabaga, sliced
1/4 cup balsamic vinegar
salt, pepper, garlic powder for seasoning
Preheat oven to 425˚
Sautée sliced kohlrabi bulb and turnips with some olive oil over medium heat until golden. Sprinkle with salt and pepper to taste. Spread dough over greased pizza pan or floured stone. Layer pesto, kohlrabi/turnip slices, goat cheese, and 1/4 cup of hard Italian cheeses (in that order).
Over medium heat, swirl balsamic vinegar in a low sauce pan until reduced to a thick sauce. This may take about 3 to 5 minutes. Be patient and do not leave you pan unattended. Swirl pan at a constant pace. Remove from heat, allow to cool. Drizzle over pizza and place in preheated over. Cook for 12-15 minutes, centered on the bottom rack (crust should be golden).
Potato, Corn, and Leek Chowder
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups coarsely chopped leek
1/2 cup finely chopped celery or celeriac
1/2 cup finely chopped red bell pepper (use your frozen peppers!)
2 cups whole milk
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups fresh or frozen corn kernels
2 pounds cubed golden or red potatoes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Parsley, chives, or other garnishes (optional)
Cress (optional garnish)
Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Garnish with parsley, chives, or cress.
Moroccan Spiced Potatoes
Keep warm this winter by adding a little spice to your menu! This recipe would make a great side or vegetarian main.
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1 1/2 pounds Yukon gold potatoes (about 4 potatoes)
2 tablespoons canola oil
1 small red onion, diced
2 cloves garlic, minced
3/4 cup golden raisins
Juice of 2 lemons
1/3 cup chopped fresh dill
Lemon zest, for garnish
Fresh mint, for garnish
In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.
Use cress the same way you would watercress. Left raw, the leaves can be chopped and mixed into a salad, tucked into a sandwich, or tossed over broiled fish as a garnish. Use a food processor to blend a handful of cress with a cup of creme fraiche or sour cream and a few garlic cloves for a zesty side to grilled meats or blend into soups. Store in a plastic bag in your crisper drawer for 1-2 weeks.
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