Garlic Spinach Cheese Fondue (The Stinking Rose Rest.) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from the cookbook of the Stinking Rose Restaurant in LA. I use this as a spread adding more spinach to it, on top of toasted baguette slices. I also cut in half because i am only 1 person normally. Ingredients:
2 tablespoons unsalted butter |
3 garlic cloves, diced |
2/3 cup dry white wine |
4 cups fontina cheese, shredded |
1 1/2 cups gruyere cheese, shredded |
2 teaspoons cornstarch |
2 cups finely chopped spinach leaves |
1/4 cup heavy cream |
salt & freshly ground black pepper |
1 tablespoon minced fresh chives |
chilled cooked shrimp (optional) |
steamed asparagus spear (optional) |
zucchini, cut into matchsticks (optional) |
white mushroom (optional) |
cherry tomatoes (optional) |
stuffed pasta, cooked (optional) |
bread cubes (optional) |
crackers (optional) or breadstick (optional) |
Directions:
1. In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine.
2. In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.
3. Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.
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