Doug Says Fondue!

Hi Everyone,

Those of you who attended our first meeting know very well who Doug is. For those of you who did not, Doug is a sous chef at Pacific Lutheran University and he is awesome! Last month he demonstrated how to clean, De-beard, and cook mussels. In my opinion what was so great about Doug's cooking demonstration is how much knowledge he had about the ins and outs of cooking. For example, did you know that garlic and onions are consider "aromatics." That is what I learned at the last meeting.

In The School of Essential Ingredients Erica Bauermeister has assigned a recipe for every character in her book. Although they are not included in the book physically, she has the recipes posted on her website at: http://www.ericabauermeister.com/recipes.html

Doug carefully looked over the recipes and he decided the best one would be Helen's fondue.

Helen's Fondue Recipe

garlic clove, cut in half
1 1/2 cup white wine
2-3 T kirsch
1/2 lb Emmenthaler
1/2 lb Gruyere
1-2 T cornstarch
pinch of nutmeg

-Rub fondue pot with garlic clove.
-Add white wine and kirsch and heat.
-Grate cheese and put in plastic bag with cornstarch; shake until cornstarch covers cheese.
-Add cheese slowly to pot, stirring in a figure-8 motion.
-Add a small pinch of nutmeg at the end...

What shall you dip in your fondue?
Try:
crusty french bread, cut in cubes

If that is not a reason to join us at our next meeting then I don't know what it is! Remember Thursday April 1st at 6:00pm. Also Erica Bauemeister will be there to share fondue with us.