Friday, October 16, 2009
As a follow-up to our last post on the death of GOURMET Magazine you may want to pick up a new recipe book just out at the bookstores as your own little memorial. Here's the information and a recipe from the publication.
Gourmet Today: More than 1,000 Recipes for the Contemporary Kitchen
by Ruth Reichl
Cheddar Tomato Fondue
ACTIVE TIME: 15 MINUTES START TO FINISH: 20 MINUTES
Unlike the usual versions, which require two or more cheeses and a vigilant eye, this fondue offers almost instant gratification. The addition of tomatoes keeps things interesting down to the last gooey bite.
2 tablespoons unsalted butter
2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
3 tablespoons dry white wine
1 tablespoon cornstarch
3/4 pound cheddar, coarsely grated (about 3 cups)
ACCOMPANIMENT: 1-inch cubes of French bread (from 1 baguette)
SPECIAL EQUIPMENT: a fondue pot set
Melt butter in a 4-quart heavy saucepan over moderately low heat. Add tomatoes and garlic and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, for 1 minute. Discard garlic. Add cheddar by handfuls, stirring until completely melted.
Serve in a fondue pot set over a flame, with bread cubes and fondue forks.