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Monthly Archives: May 2011
May 15, 2011Posted by on
- 1 cup white wine
- 1 Tablespoon butter
- 1 Tablespoon flour
- 7 ounces Gruyere, cubed or shredded
- 7 ounces sharp cheddar, cubed or shredded
- 7 ounces Emmentaler, cubed or shredded
- Assorted dipping items, such as crusty bread, Granny Smith apples, cauliflower, broccoli and carrots
1. Bring the wine to a boil in a small saucepan.
2. Meanwhile, melt the butter in a medium saucepan over medium-low heat.
3. Whisk the flour into the butter and cook for 5 minutes, stirring constantly so it does not stick and burn.
4. Stir the wine into the flour mixture slowly using a whisk.
5. Slowly add cubes of cheese until they are all melted.
6. Transfer to fondue pot (if electric, use a low setting to keep the fondue warm and gooey)
7. Serve with things that taste good when they are covered in cheese (which is just about anything, but I prefer bread, apples and veggies).
P.S. This makes a LOT of fondue. 🙂
May 11, 2011Posted by on
I had completely forgotten about this popover recipe until I was at Arizona Theatre Company’s “Curtain Up” fundraising event and popovers were served instead of boring dinner rolls. It was such a treat (everyone at the table was in agreement), and it made me recall this recipe. I love how something so simple can transform a meal!
- 3 tablespoons melted butter, divided
- 2 eggs
- 1 cup milk (warmed in the microwave for 30 seconds so it is lukewarm)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
1. Preheat the oven to 400 degrees.
2. Using a pastry brush, apply 1 tablespoon of the melted butter to the insides of 8 muffin cups and put the muffin tin in the oven for 5 minutes.
3. Meanwhile, mix the eggs in a blender until they are light yellow. Add the warmed milk and blend.
4. Add the flour, salt and remaining butter to the blender and blend until smooth.
5. Pour the batter into the warmed muffin cups and return it to the oven.
6. Bake until golden, about 35 minutes and remove.
7. Serve warm.
Beware: do not open the oven while the popovers are cooking. The steam is what makes them “pop,” so you’ll end up with deflated popovers if you keep checking on them. Instead, use your oven light to peer through the window.
I promise that if you follow these directions you will have delicious popovers and your guests will be super-impressed.
May 2, 2011Posted by on
- 1 pound large carrots, peeled and cut into angles
- 1 cup onion, chopped
- 1 teaspoon lemon zest
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 2 teaspoons chives, minced
- Preheat the oven to 400 degrees.
- Combine all ingredients and spread out on a cookie sheet.
- Roast in the oven for 20-25 minutes or until tender.
When I made this, I prepped and combined all the ingredients about 6 hours early and kept them in a plastic bag in the fridge until I was ready to cook.