Fondue
 

Michael "Dog3" Lonergan said...

> I have not done fondue in years although I still have a fondue pot and
> skewers. I subscribe to the Food Network Newsletter and sometimes
> find an interesting recipe listed. This fondue recipe by Emeril
> looked interesting and contains 2 of my favorite foods, crabmeat and
> brie. I think I'll try this next week to see how it is.
>
> Crabmeat and Brie Fondue
> Recipe courtesy Emeril Lagasse, 2005
> See this recipe on air Thursday Nov. 02 at 8:00 PM ET/PT.
> Show: Emeril Live
> Episode: Fondue Favorites
> 4 tablespoons unsalted butter
> 1/4 cup minced shallots
> 2 cups heavy cream
> 8 ounces brie, trimmed of rind
> 1 teaspoon kosher salt
> 1/2 teaspoon freshly ground white pepper
> 1 pound lump crabmeat, picked clean of shells and cartilage
> 1 tablespoon chopped fresh parsley leaves
> 2 to 3 tablespoons Tomato Confit, recipe follows
> French bread or focaccia croutons, for serving
>
> Place a large skillet over medium heat. Add the butter to the pan.
> Once the butter is melted, add the shallots and saute, stirring
> occasionally, until the shallots are soft and translucent, about 1
> minute. Add the heavy cream and bring to a simmer. Once the cream is
> hot and bubbling, add the Brie and use a whisk to stir it into the
> cream. Season the cream with the salt and pepper and add the crabmeat
> to the pan. Continue to cook the fondue over medium heat until the
> cream is slightly reduced, about 3 to 5 minutes. Remove from the heat
> and stir the parsley into the fondue. Transfer fondue to a fondue pot
> and spoon 2 to 3 tablespoons of the Tomato Confit into the fondue.
> Serve warm with French bread or focaccia croutons.
>
> Tomato Confit:
> 1/4 pound plum tomatoes, cored, halved, and seeded
> 1/2 teaspoon kosher salt
> 1 fresh rosemary sprig
> 1 large clove garlic, peeled and smashed
> Olive oil, as needed
>
> Place tomatoes in a small saucepan and season with the salt. Add the
> rosemary sprig and garlic and enough olive oil to barely cover the
> tops of the tomatoes. Bring oil to a very low simmer and cook for
> about 1 hour. Remove tomatoes from the oil with a slotted spoon and
> place in a food processor or blender. Process until smooth, 1 to 2
> minutes.
>
> Yield: about 1/2 cup


Michael,

It's recipes like these that make me want to go back to fast food.

Have fundue! ;)

Andy

Fondue
 

>> I have not done fondue in years although I still have a fondue pot and
>> skewers. I subscribe to the Food Network Newsletter and sometimes
>> find an interesting recipe listed. This fondue recipe by Emeril
>> looked interesting and contains 2 of my favorite foods, crabmeat and
>> brie. I think I'll try this next week to see how it is.
>>
>> Crabmeat and Brie Fondue
>> Recipe courtesy Emeril Lagasse, 2005
>> See this recipe on air Thursday Nov. 02 at 8:00 PM ET/PT.
>> Show: Emeril Live
>> Episode: Fondue Favorites
>> 4 tablespoons unsalted butter
>> 1/4 cup minced shallots
>> 2 cups heavy cream
>> 8 ounces brie, trimmed of rind
>> 1 teaspoon kosher salt
>> 1/2 teaspoon freshly ground white pepper
>> 1 pound lump crabmeat, picked clean of shells and cartilage
>> 1 tablespoon chopped fresh parsley leaves
>> 2 to 3 tablespoons Tomato Confit, recipe follows
>> French bread or focaccia croutons, for serving
>>
>> Place a large skillet over medium heat. Add the butter to the pan.
>> Once the butter is melted, add the shallots and saute, stirring
>> occasionally, until the shallots are soft and translucent, about 1
>> minute. Add the heavy cream and bring to a simmer. Once the cream is
>> hot and bubbling, add the Brie and use a whisk to stir it into the
>> cream. Season the cream with the salt and pepper and add the crabmeat
>> to the pan. Continue to cook the fondue over medium heat until the
>> cream is slightly reduced, about 3 to 5 minutes. Remove from the heat
>> and stir the parsley into the fondue. Transfer fondue to a fondue pot
>> and spoon 2 to 3 tablespoons of the Tomato Confit into the fondue.
>> Serve warm with French bread or focaccia croutons.
>>
>> Tomato Confit:
>> 1/4 pound plum tomatoes, cored, halved, and seeded
>> 1/2 teaspoon kosher salt
>> 1 fresh rosemary sprig
>> 1 large clove garlic, peeled and smashed
>> Olive oil, as needed
>>
>> Place tomatoes in a small saucepan and season with the salt. Add the
>> rosemary sprig and garlic and enough olive oil to barely cover the
>> tops of the tomatoes. Bring oil to a very low simmer and cook for
>> about 1 hour. Remove tomatoes from the oil with a slotted spoon and
>> place in a food processor or blender. Process until smooth, 1 to 2
>> minutes.
>>
>> Yield: about 1/2 cup
>
>
> Michael,

I have a vague memory of a green fondue sitting atop my kitchen cupboards.
Alas, it is no longer there and I wonder who I gave it to.....

Elaine