413 - Fun Do
Want to do something fun? How about making a fondue? Well, we've got a dipstick with your name on it! My kitchen became fondue central as I consulted with an expert chef, Reza Shekari. His Delisle Restaurant and Wine Bar specializes in this form of cooking, and Reza was happy to share his ideas and recommendations. Here is his recipe for a classic cheese fondue:
- 1 litre extra-dry Chardonnay (you can use Sauvignon Blanc, or Chablis, or any dry white wine)
- 2 ½ lbs cheese, grated (Reza used Gruyere and Swiss; feel free to use different types)
- ¼ cup cornstarch
- 2 cups cold water
- garlic (*as an option)
- bread, cut into small squares
Add Chardonnay to a large pot on your cook top. Bring to a boil.
Add cheese gradually, keeping temperature on cook top set to "high". Stir.
In a separate container, add cornstarch and water (this will dissolve the cornstarch). Slowly add cornstarch mix to pot, until fondue reaches desired thickness, continuing to stir. Remove from stove. Transfer into fondue pot.
Add a drizzle of kirsch to pot. Stir. Add garlic, if desired.
Cut bread into bite-size chunks. (Reza suggests using day-old bread because it has a little bit of a chew to it. He recommends Calabrese, rye, or sourdough).
Serve and enjoy.
Simple, easy and fun. Let's take a dip!
Special Thanks: Reza Shekari, Delisle Restaurant, 1560 Yonge St, Toronto, ON; Telephone (416) 960-1707