Fondue Theory

Sorry for my absence, all 2 of you who read this thing. Does it count as Slacker Gourmet if I come and post about gourmet meals after slacking off for months?

Tonight, I would like to talk about fondue - specifically cheese fondue. What? Fondue isn't Slacker Gourmet, you say... it's tricky and fancy, not to mention reeking of the swinging, gold chain, overly-chest-haired '70s! Ah... but it's really not as hard as it sounds, if you have the right tools (like an electric fondue pot and a food processor with a shredding disk)!

The aim of this post isn't to give the end-all, be-all of cheese fondue recipes, but rather to advance a basic theory I cobbled together based on watching the For Whom the Cheese Melts episode of Good Eats, reading the fondue recipes in Mark Bittman's How to Cook Everything, and general web research.

Basic Cheese Fondue Recipe
Serves 2-3

Special (Slacker Gourmet Encouraged) Tools

• Food processor with a shredding disk
• Electric fondue pot

Ingredients

• 16 oz smooth melting cheese (notice I said cheese, not cheeze... Velveeta is a fon-don't!)
• 1 cup liquid (preferably wine, beer, or hard cider, though apple juice would probably work as a non-alcoholic option)
• 1 Tbsp cornstarch
• 1/2 clove of garlic

Directions
Shred the cheese in the food processor. Put it in a gallon Ziploc bag and toss the cornstarch in with it, seal it up, and shake it all about until the cornstarch is well-integrated and the cheese isn't sticking together too badly.

Rub down the bottom and up the sides of the fondue pot with the cut side of the garlic clove, then discard. Turn the fondue pot on between Warm and 200°F, and add the liquid. You want it to come to a simmer, so play with the temperature dial till it is just simmering - not boiling.

When the liquid is simmering, start adding the cheese, a handful at a time and stir with a wooden spoon. When each inclusion of cheese is fully melted and integrated, add the next handful. For this amount of cheese, the melting and stirring process should only take about 5-10 minutes altogether.

Once all of the cheese is in, if the fondue coats the back of the spoon but still seems semi-liquidy, you're all set - pop the dial back down to Warm and get ready to dig in! If the mixture is too loose, add some more cheese, or if it's too thick, add some more liquid.

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This is the basic formula I followed tonight when making fondue for the first time. The shredding disk for the food processor is highly recommended, unless you're the one person in the world that enjoys shredding cheese with a box grater. Likewise, the electric fondue pot saves multiple steps and the headache of making sure the fondue doesn't congeal or burn during consumption.

What about pre-shredded cheese from the store, you say? Well... I haven't tried it, but since this post is all about the theory... if you can find pre-shredded mellow cheeses as your base (Swiss or similar), then try it out! Pre-shredded cheeses already have anti-caking agents added though, so you may need to cut back or lose the cornstarch altogether.

Now, for the fun part...

Flavoring Theory

Traditionally, fondue is made with Emmental and Gruyere. I like this combo by itself, but it also seems to make a good base for fondues that will have an additional strongly-flavored cheese that will be the predominant note. When using a strongly-flavored cheese, try to keep it to 1/4 of the total weight of the cheese in the fondue.

For example, the fondue I made tonight was made with 4 oz Gorgonzola, and 6 oz each of Gruyere and Emmental, and the liquid used was champagne. I'm also theorizing that 4 oz of a sharp cheddar, 12 oz of milder melting cheeses, and either stout or hard cider would turn out a completely different, yet still delicious fondue.

Other flavorings are completely optional at this point, but could be added right after all of the cheese is integrated - some examples include mustard, nutmeg, hot sauce... it's up to the flavor profile you're going for.

Dippers

So, you have a cheese fondue. What do you dip in it, besides the old standard of bread? Again, this all depends on what kind of fondue you're going for.

A traditional fondue lends itself well to all manner of raw veggies and fruits (though, for the raw veggies, you may want to blanch some of the more cruciferous ones, like broccoli and cauliflower). The Gorgonzola fondue I mentioned earlier was fantastic with grapes, pears and apples. A cheddar-stout-mustard fondue would probably be wonderful with oven-baked soft pretzels. Really, the sky's the limit, though I would stop short of dipping your old socks into the fondue, even if you're convinced it would still taste reeeeeeeaaaalllllly goooooood.

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Hopefully this convinces you that fondue can be within the Slacker Gourmet's reach, at least for a special occasion (since eating that much cheese on a regular basis would probably ensure that you wouldn't be eating anything, much less fondue, for much longer!).

However, there are other fondues that are more healthy and appropriate for weeknight dinners... <AltonBrown>but that's another post.</AltonBrown>

Avocado "Pudding"

So, you have a recipe (say, Tuna Avocado Ceviche) that calls for 1/2 an avocado. No matter how well you wrap it up, even if you sprinkle it with citrus juice, that other half is just never going to be the same the next day. So what, pray tell, do you do with it?

Make dessert, of course!

*crickets*

No, I'm serious.

Avocado's a fruit, and the buttery taste and texture are just as at home with sugar as they are with savory citrusy applications. In all of 2 minutes, you can have a cool, refreshing pudding-like concoction that will be unlike anything you've ever had before, but you'll want to make it again and again. No pictures this time - lumpy green glop isn't particularly photogenic, even if it is delish!

Avocado "Pudding"
Serves 1

Ingredients

• 1/2 avocado
• 1 tsp sugar
• splash of vanilla extract
• splash of milk (non-dairy milks work well, I used almond milk)

Directions
Put avocado half in a bowl and begin mashing with a fork. Sprinkle sugar on the mashed avocado and mash some more - the sugar crystals help cut into the avocado flesh so it mashes easier. When the avocado is pretty well smooshed, splash the vanilla extract into the bowl and a slightly bigger splash of milk and mix well. You're looking for a pudding-y consistency, so if it's not quite there, keep adding splashes of milk and mixing until it's the consistency you'd like. If you're a perfectionist, I suppose you could do this in the food processor, but I don't mind the lumps. If you have more patience than I do, chill the pudding in the fridge until it's really cold, or just grab a spoon and CHOW DOWN!

Tuna Avocado Ceviche

Ugh. Summer in Massachusetts is very nearly here. Too hot to cook. Too hot to think. Too hot to eat foods warmer than the inside of the refrigerator.

If you've got some time to kill in between prep and eating, then making ceviche is a great way to go. The acid from the lime juice begins to cure the tuna, imbuing it with citrusy goodness. The prep work is minimal - chop, squeeze, splash, mix, and chill. Just before serving, the last ingredient gets diced and added, and voila! A light, refreshing summer meal for those afternoons where it's just too hot to do anything.


Tuna Avocado CevicheServes 1

Ingredients

• 4-6oz of sushi grade tuna, cut into 1/2 inch cubes
• 2 scallions, green parts only, sliced
• 1/2 small jalapeno pepper, seeded and minced
• 1/2 - 1 tsp minced garlic
• good splash of soy sauce
• 1 lime
• 1/2 Hass avocado

Directions
Combine all ingredients except for avocado and lime in a non-reactive bowl (Pyrex would be good for this) and squeeze 1/2 of the lime over everything, reserving the other half. Mix well and refrigerate for 1-2 hours. Just before serving, dice the 1/2 avocado and mix into tuna mixture. Combine well and serve immediately, preferably over a bed of greens or spinach. Squeeze reserved 1/2 lime over everything, if desired.

Indian-Spiced Lamb, Chickpeas, and Spinach

I love Indian food. Unfortunately, Indian food doesn't always love me back - something about all the cream and butter, I suppose. Every so often, I try to make an Indian dish, and up until recently, they all ended up as failures. The turning point was when I visited the Indian grocery store down the road, and came away with bags of spices for a fraction of the price that they were in the supermarket (if the supermarket even had all of them!). Finally, Indian dishes I cooked began to taste similar to their restaurant counterparts, if not quite the same. Close enough!

Many Indian dishes are a bit more involved than the usual Slacker Gourmet fare, but the few I've cooked have given me a better understanding of the spices involved in creating that distinctive Indian flavor profile. Be sure to use spices from the Indian grocery if possible - Indian red chili powder is very different from McCormick's chili powder. A closer substitute would be cayenne pepper - but be sure to start with less than is called for and add more to taste.



Indian Spiced Lamb, Chickpeas, and Spinach
Inspired by Spicy Sautéed Chickpeas with Beef and Cilantro

Ingredients

• 1 lb ground lamb (or ground meat of your choice)
• 1 can chickpeas, drained, liquid reserved
• 16oz frozen cut-leaf spinach
• 1-2 tsp vegetable oil, for sautéing
• 2 tsp cumin seeds
• 3/4 tsp red chili powder (cayenne pepper would be an acceptable substitute, start at 1/4 tsp and add more to taste)
• 1/4 cup chopped cilantro
• 1 1/2 tsp minced garlic
• a couple squirts of lemon juice
• salt and pepper to taste
• plain lowfat yogurt, for garnish

Directions
Heat oil in a large pan or wok over high heat. When oil shimmers, add cumin seeds, and fry for about a minute, until they darken slightly and start to pop. Add ground meat, season with some salt and pepper, and use a spatula to break it into bits. Brown for about 3 minutes, then add the chickpeas (you did remember to reserve the liquid for later, right?). Let the meat and chickpeas cook together for another 7-10 minutes, until the meat is fully browned and the chickpeas darken a bit.

While the meat and chickpeas are cooking, defrost the spinach in the microwave and squeeze out some of the water. You can throw the frozen spinach directly in, but defrosting it beforehand will speed up the cooking. Once the meat and chickpeas have browned, add the spinach and combine well to heat through. Add the red chili powder, cilantro, and garlic, and pour in the reserved liquid from the chickpeas. Stir to combine, and season with salt and pepper. Let simmer for another few minutes, and stir in a couple squirts of lemon juice to finish. Serve hot, with a good dollop of plain lowfat yogurt (I like to mix it right in to add creaminess and extra tang).

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Yes, the instructions for this recipe are a bit longer than the usual Slacker Gourmet entry, but it really comes together quickly - under 1/2 hour from start to finish. For a tasty, warm, and pretty healthy recipe made entirely from ingredients I usually have in my pantry, I consider that a win, and hopefully you will too!

Edamame-Shiitake Salad

One of the hardest parts of being a Slacker Gourmet is finding easy-yet-satisfying side dishes to go with simple main courses, such as grilled chicken. Sure, I always have frozen veggies on hand, but those can be so bland. Also, as the weather gets warmer, the desire for cool side dishes grows. So, I give unto you, faithful reader, a 3-ingredient (okay, 4 if you count oil for sautéing) side dish that's light, refreshing, and oh-so-healthy!




Edamame-Shiitake Salad

Ingredients

• 12oz frozen shelled edamame
• 1 package fresh shiitake mushrooms, sliced
• Olive oil
• 1-2 Tbsp bottled Asian-style salad dressing (I used Trader Joe's Sesame Soy Ginger Vinaigrette)

Directions
Heat some olive oil in a non-stick pan, and sauté the sliced shiitakes. Let cool. Put frozen edamame in a microwave-safe bowl and add about 1/4 cup water. Microwave on high for 4-5 minutes. Drain edamame in a colander, and rinse with cold water to cool down quickly. Make sure the edamame drains well - pat it dry with a paper towel if it's still too wet. Combine the now-cooled mushrooms and edamame in a bowl, and mix in just enough salad dressing to just barely coat the veggies. Cover and chill until cold.

Sesame Spinach Salad

Frozen spinach. It's a true powerhouse in the Slacker Gourmet's arsenal. Easily thawed for inclusion in casseroles or dips or thrown straight from the bag into a frying pan for sautéing (though that's another post), frozen spinach can be used in countless ways.

Until today, I had never thought to use frozen spinach in a cold salad application. In retrospect, it makes perfect sense - why buy and clean fresh spinach, just to clean it, boil it, and cool it down, when you could simply thaw and drain frozen spinach? I prefer the spinach in a bag, rather than the frozen bricks - it's much more manageable and thaws more evenly. I almost always have a couple of bags each of cut leaf and chopped spinach on hand.



Sesame Spinach Salad
Adapted from Sesame Spinach Salad

Ingredients

• 16oz frozen cut-leaf spinach, thawed but not warm
• 2 Tbsp sake or dry white wine
• 1 Tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• toasted sesame seeds, for garnish.

Directions
Squeeze cold spinach in a tea towel or in multiple layers of paper towels, removing as much water as possible. Whisk together the sake, soy sauce, sugar and sesame oil in a medium bowl. Add the spinach and toss to coat with the dressing. Sprinkle with toasted sesame seeds.

TO TOAST SESAME SEEDS:
Preheat a small skillet over high heat. When the skillet is hot, add sesame seeds. Keep them constantly moving (either by swirling the pan or stirring with a wooden spoon). Sesame seeds toast quickly - about 1 minute for black sesame seeds, and between 1-2 minutes for white. They are done when you just start smelling a nutty sesame aroma. Black sesame seeds will turn shiny, and white ones will turn golden.

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This turned out to be a good base recipe. I used a sweeter wine (it's what I had on hand) and less sugar - next time, I would definitely use sake and the full amount of sugar. I really like the sesame flavor with the spinach, so next time, I may even increase the amount of sesame oil slightly. For a quick salad requiring no fresh produce, however, this was pretty great!

True Slackerism

This past couple of weeks, I've been quite the Slacker Gourmet - but in the worst way. There has been very little cooking at home - oops! Hopefully this week that will change. It's time to recover from my bad, bad ways, and begin blogging and cooking again.

I've got a few subjects up my sleeve (including my not-so-secret love affair with frozen spinach), so bear with me. I will be back at the stove!