Monday, June 28, 2010
Monday, June 21, 2010
Wednesday, June 16, 2010
Monday, June 14, 2010
Poking around in the pantry, I pondered that as fondue was a cold weather meal, it would make sense to pair it with seasonal produce. Pecans, olives and Granny Smith apples are abundant at the moment. Warming food seemed to be the order of the day so I started with olives baked in red wine - a recipe I posted here this time last year. With the pecans I tried a recipe I had been told about by my friend Tova. It was one of those that had been enjoyed by her family for years. It didn’t really have quantities or times but sounded easy.
Here is what I did:
Roasted pecans in their shells
Pecans in shells
In a mortar and pestle or with a rolling pin, gently crack a split in the shell of each nut while preheating the oven to 180C.
Dissolve about 2 tsp of sea salt in a litre of warm water. You need enough brine to cover the nuts.
Soak the nuts, in their shells, in the brine for 5-10 minutes.
Place the nuts on a baking tray.
Bake until the nuts have begun to toast, they will give off a nice toasty smell. Shake them once or twice during cooking.
Serve warm and let people shell their own.
These are really delicious as the nuts are soft, sweet and warm. Next time I would add a little more salt but you could have some on the side for serving.
For dessert, I stuffed some of the apples with some more pecans, processed with butter, home dried figs and brown sugar with cinnamon, baked and served with double cream for those too weak to refuse it!
It was a lovely meal and quick to prepare, the longest job was washing the greens for my salad which I had to make to reassure myself that everyone had eaten wisely as well as generously. I am happy to report there were no fondue fork injuries suffered!
Monday, June 7, 2010
It is a family tradition that if you are at home for your birthday, you get to choose what we have for dinner. Amita is predictable as his favourite meal in the whole world is fondue. He likes to eat it in the traditional Swiss way, simply bread and cheese. After cracking two ceramic fondue pots, one birthday I bought him - a smaller Le Creuset (son of the blue pot) that fits perfectly on the burner.
I threaten to fall into a swoon if I can’t eat something green at every meal and contaminating the fondue with any vegetable, except possibly potatoes, is frowned upon. The other serious problem is inviting guests for a fondue as he loathes sharing it. So that is one: an unhappy cook (not recommended) and two: guests duelling with fondue forks over a hot pot (also not recommended.)