4 traditional but almost Recipes

  • Traditional Cheese Fondue
    here are the basics of making an excellent cheese fondue ... and
    3 More
    here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.
    15 min, 5 ingredients
  • Almost Traditional Jambalaya Almost Traditional Jambalaya
    onion, chopped, green bell pepper, chopped and
    11 More
    onion, chopped, green bell pepper, chopped, stalks celery with leaves, chopped, garlic, chopped, andouille or smoked sausage, quartered and sliced, chicken legs (drumsticks), cayenne pepper, salt, vegetable oil, bay leaves, rice, water, green onions, chopped
    55 min, 13 ingredients
  • Not Quite Traditional Tourtiere but Almost Not Quite Traditional Tourtiere but Almost
    ground beef, ground pork, ground veal, onions, chopped and
    13 More
    ground beef, ground pork, ground veal, onions, chopped, stalks celery, chopped, potatoes, cubed with skin, garlic cloves, chopped, allspice, oregano, pepper, beef bouillon, cumin , make it a big dash for fun, red wine (have a glass while you cook), bovril powder (concentrated beef bouillon), vanilla, pastry for double-crust pie
    4 hour 30 min, 17 ingredients




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