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Featured Cookbook
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Creamy Garlic-Spinach Cheese Fondue
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Book Description
Follow your nose to the Stinking Rose, where you'll find hearty, California-Italian fare for the garlic worshipper in us all. Recipes like Garlic-Encrusted Baby Back Ribs, Savory Garlic Noodles, and even (brace yourself) Garlic Ice Cream will please die-hard garlic enthusiasts as well as those who prefer just a graceful hint of the bulb.
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The Stinking Rose Restaurant Cookbook
Authors: Andrea Froncillo and Jennifer Jeffrey
Date: May 2006
ISBN: 1580086861
Publisher: Ten Speed Press
Hardcover
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Serves 2 to 4
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2 tablespoons unsalted butter
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3 cloves garlic, diced
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2/3 cup dry white wine
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4 cups (1 pound) shredded Fontina cheese
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1 1/2 cups (6 ounces) shredded Gruyère cheese
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2 teaspoons cornstarch
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2 cups finely chopped spinach leaves
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1/4 cup heavy cream
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Salt and freshly ground black pepper
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1 tablespoon minced fresh chives
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OPTIONAL DIPPERS:
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Chilled cooked shrimp
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Steamed asparagus spears
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Zucchini, cut into matchsticks
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White mushrooms
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Cherry tomatoes
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Stuffed or shaped pasta (such as rigatoni or ravioli), cooked al dente
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Bread cubes (such as sourdough, walnut, or a buttery croissant)
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Crackers or bread sticks
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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.
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In a bowl, toss the cheeses with the cornstarch to coat. Add the cheeses 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.
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Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with the minced chives. Serve immediately, with your choice of dippers.
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