Classic Cheese Fondue

Downhill Racer

When I was in grade school, we always got a week off in February. The school called it Presidents Week but we called it what it really was, Ski Week.

The concept of Ski Week brings to mind a lovely European scene complete with tall snow covered mountains, quaint Alpine lodge, mulled wine, schnitzel, cheese fondue and the always faithful St. Bernard. Reality is quite different.

I had the opportunity to ski a lot as a kid, and I have no idea how my mother did it. It’s one thing if you are an adult who presumably can manage to haul your gear and get yourself on the mountain. It is a very different (read: painful) thing entirely when you are dragging your children up the mountain, But Mom did it, often, and it was awesome. I have been semi-successful at getting my kids to ski. The biggest obstacle, of course, has been the lack of snow. This year was better, but our one outing was not that enjoyable do to blizzard-like conditions. Who knows when we’ll go back…

The best I can do is recreate that blissful scene from the Alps. As hard as it is to get in the mood with this unseasonably warm weather, it’s harder to pass up the opportunity for melted cheese.

Classic Cheese Fondue
Fondue possibilities are endless, and you can get pretty creative, so mix your cheeses and dippers. Try a gorgonzola fondue with cut up pears—the bomb!

Although it is great to have a traditional fondue pot, don’t let that stop you! What you need is a pot with a source of heat underneath so the fondue stays melted. You can even use a cast iron pot with sterno or a tea light underneath. Read more…

Spiced Lamb Sliders with Harissa Mayonnaise and Cucumber

Super Bowl, Schmooper Bowl

I sat down to write a post about Super Bowl food, but find myself less than excited about the entire thing. I’m not sure if it’s because I have no real interest in the two teams playing, or if it’s because I see the potential for mass hysteria on the roadways. Or maybe I’m just kinda cranky…it’s been known to happen.

It’s weird, really. I have always been a football fan. Some might say a rabid football fan. (Go Ducks!) But for some reason, this year I don’t care all that much. Don’t get me wrong, I will watch the game, and I may even invite a few folks over to join us. But my excitement will be more for the commercials and food than any thing else.

However, if there is something to be excited about it’s these sliders—they are the bomb! (Just ask my kids, who couldn’t stop eating them—even with the Harissa Mayo.) They are the perfect finger food, and therefore they are perfect for your Super Bowl spread…with our without the game.

Spiced Lamb Sliders with Harissa Mayonnaise and Cucumber
Adapted from Market Math Cookbook by Food & Wine Magazine
Yields 12 sliders Read more…

Red Lentil Soup

Wha’Soup?

In winter I cook a lot of soup. It’s a great way to mainline vegetables after the butter and fatty meat fest that was the holiday season. Also, soup is warm which, when we get rain like we have been, it’s very satisfying. Lastly, soup freezes well, so you can pull it out anytime you want a tasty lunch or an easy dinner.

I have a number of favorites that I make regularly. Minestrone is usually the first one I go to, followed quickly by my Butternut Squash Soup. Then there’s the bean soups. And what freezer would be complete without some Chicken Soup variant to stave off the winter flu? Matzo, Chicken Noodle, Chicken and Rice…

The easiest soups are the ones that you simmer for a while and blend smooth with a stick blender. Potato Leek is great, or even better, Baked Potato (Yum!). My favorites tend to be anything with some spice to it. If fresh chilies or cayenne pepper have my lips burning (for some reason other than the temperature of the soup) I am happy.

I found this one in the January Issue of Food & Wine a few years ago, and it’s a keeper. I made a few changes to suit my tastes, and encourage you to give it a try this week to help keep warm.

Red Lentil Soup
Adapted from Food & Wine Magazine Read more…

Caviar with Blini

Champagne Wishes and Caviar Dreams

New Year’s Eve brings Caviar to my mind. I am not alone in this. There is a glitz and glamour factor that just screams for something high-end and decadent. Search any cooking website for New Year’s Eve dishes, and you will inevitably be shown a caviar tidbit.

This year caviar is even more popular—or maybe we are just more comfortable spending the extra money. I’ve seen it everywhere, and we have been selling more here at the store. Also, there are more varieties of caviar available, including caviar substitutes like vegan caviar made from seaweed. And then there is snail caviar. (Um, no. Just…no.)

The culture around serving caviar makes the intense wine enthusiast look normal by comparison. Special plates, special spoons, temperature controls. The process is, well, fussy but sort of cool in a I just want to be James Bond for one night kind of way. It is also necessary. Improper serving can make even the best caviar not taste very good.

To be honest, It took me a number of tries to actually like caviar. Sure, I faked it a few times ’cause I wanted to hang with the cool foodie kids. But then I got a taste of The Good Stuff and knew what the hubbub was about. The Good Stuff isn’t fishy, and it pops in your mouth, and a little goes a long way—which is a good thing because it isn’t cheap.

I suggest if you are going to shell out the money for some good caviar, (and you should even just once) serve it simply. Toast points or more traditional Blini topped with caviar and sour cream or crème fraiche is the way to go. For a caviar dip or caviar pie, you are better off using the less expensive product.

No matter which way you go, if you take the plunge, feel free to stop by our Wine and Spirits counter and ask for help. Dennis and Chris can help you make the right buying decision…

Caviar with Blini
Adapted from Saveur
Makes 40 Blini Read more…