Bourguignonne and Neuchâtel: OH FONDUE, I LOVE YOU!

Oil Fondue

A good friend introduced us to Taureau, my favorite fondue restaurant in NYC. The Chef/Owner Didier Pawlicki was once featured on Bobby Flay’s Throwdown for his Perigord Cheese Fondue, which is what we always get there before it was even featured on TV ;). But the greatest part about this quaint French establishment is that it’s BYOB. What’s even better is that we manage to finish 1 bottle/person each time we go there… Yeah…

The picture above is not from Taureau, but rather from our own homemade Fondue Night.

Ah, Fondue Bourguignonne… Who knew thinly sliced beef flash fried in Peanut Oil (that’s the key, people! PEANUT oil) could taste SO delicious? Serve with dipping sauces. If you were me, you would experiment with whatever you could find in the fridge, but you could also use browse the BestFondue site for inspiration. For the cut of meat, I find beef tenderloin to be best – try to find ones with a good amount of marbling.

For the cheese fondue, my favorite recipe is the traditional cheese fondue, Neuchâtel Fondue

Recipe from The Fondue Cookbook by Hamlyn:

  • 1 garlic clove, halved
  • 1/3 cup dry white wine
  • 1 tsp lemon juice
  • 10 oz Emmentaler cheese
  • 10 oz Gruyere cheese
  • 1 tsp cornstarch
  • 3 tsp Kirsch (I always omit this because I don’t have any… nor do I want to invest in a bottle for such small amount in this recipe)
  • a pinch of white pepper
  • a pinch of ground nutmeg
  • a pinch of paprika (I must admit I usually use a few pinches :))
  • cubes of bread, apples, broccoli, carrots, etc. for dipping

Rub inside of fondue pot with the halved garlic clove. Mix wine with lemon juice and gently heat on stove top. Slowly add both cheeses while whisking the mixture in figure eight motion (this is key to achieve a smooth mixture). Mix cornstarch with Kirsch (or a bit of wine/water, if you’re not using), and introduce into cheese mixture. Once the mixture gets nice and bubbly, add seasoning according to taste.

Of course you can also use the kind of cheese fondue that comes in a box – they are surprisingly delicious. Here’s one that I have tried successfully: Emmi Classic Cheese Fondue.

I must say nothing beats homemade though.

Fondue Night

Will you have your own Fondue Night?

-xo-

Angelina

Fancy 4-Cheese Mac & Cheese

It’s Friday and I’m in LOVE! Fancy 4-Cheese Mac & Cheese

Confession: I'm in LOVE with my Le Creuset Round Cocottes.

My sister, d @Atelier Mejiku (go check out her graphic design services) is staying with us and she felt like having mac & cheese last night. Off she went to get fancy cheeses and wa la! Wonderfulness came out of our oven in these cute little mini cocottes. Look at them nice and steamy in the oven:

Fancy 4-Cheese Mac & Cheese

We made slightly too much, so our All Clad Gratin Pans came to the rescue (and the hubs loved his extra large portion)

Fancy 4-Cheese Mac & Cheese

Nice and golden brown on top with a slight crisp… and extra melted parmesan cheese… yum!

Fancy 4-Cheese Mac & Cheese

d made delicious home-made sparkling apple juice with blueberries using our sodastream machine

Fancy 4-Cheese Mac & Cheese

we were happy people with very happy stomachs.

Here’s the recipe:

Fancy 4-Cheese Mac & Cheese (recipe adapted from Le Creuset Mini-Cocotte Recipe Book)

  • 4 cups elbow macaroni
  • 4 tbsp butter
  • 1/2 cup heavy cream
  • 1/4 cup gorgonzola cheese
  • 1/4 cup fontina cheese
  • 1/2 cup mascarpone cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup chopped walnuts
  • s+p
  • smoked paprika (optional)

Preheat oven to 430F. Cook macaroni in salted boiling water for ~4 minutes.You don’t want them to be fully cooked since we will be putting them in the oven. Drain pasta & rinse with cold water to stop them from cooking.

On a pan over low flame, melt butter and all cheeses, making sure they’re mixed well. This will take about 8 minutes or so… Add s+p to taste. I also added some smoked paprika because I like a bit of spice in my food :) Mix in the chopped walnuts.

Mix pasta into the cheese mixture, then divide into the mini-cocottes. I put an extra sprinkle of parmesan on top for extra happy.

Bake for 15 minutes, until the tops are golden brown & crusty.

ENJOY!!!

I’m thinking of starting a mini-cocottes recipe series, what do you think?

xo,

Angelina