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Thinking of a Fondue this week end...any suggestions...pork, beef, chicken.....
- Thread starter joanietoo
- Start date
Did you have a beef fondu while you were in Geneva? That is a dynamite place for them.
I wish I could find my old, old recipe but probably any good one would do. I'll take a lookee anyway.
I'd sure do a beef one if I had the inkling. Boeuf fondu bordelaise. Kinda hot there for a fondu though, isn't it?
I wish I could find my old, old recipe but probably any good one would do. I'll take a lookee anyway.
I'd sure do a beef one if I had the inkling. Boeuf fondu bordelaise. Kinda hot there for a fondu though, isn't it?
Joanie, we have a popular franchise in our area.. "Melting Pot" if you google them, they have their
menu on-line which may provide some ideas. Spinach artichoke sounded different.
And I can't resist....My Nana always used to say that they are "Fun-to-do!" Thanks for putting a smile on my face as I think of her!
Best,
Barb
menu on-line which may provide some ideas. Spinach artichoke sounded different.
And I can't resist....My Nana always used to say that they are "Fun-to-do!" Thanks for putting a smile on my face as I think of her!
Best,
Barb
Welllll Joanie, you sent me on the search of all time. This recipe is 39 years old. Doesn't sound
too appetizing does it? But I can still remember how good it was. And I served it to friends who were mostly Europeans then, and I did use the blender to make it.
I actually found the original recipe, although I didn't expect that I could.
I also went looking for a more current recipe and have lots of respect for Saveur, so I've attached it as a link. I would definitely prefer the shallots over onions but I still think my old recipe has some significant merit.
Bordelaise Sauce Yield 1 c.
2 med carrots cut into 1" pieces
2 med onions, cut into eighths
4 sprigs parsley
2 c. dry white wine
1/4 c. butter
2 T. flour
1 ½ c. beef bouillon
½ t. salt
½ t. freshly ground black pepper
½ t. dried thyme
1 bay leaf
1 c. dry red wine
1 t. lemon juice
In blender:
CHOP: carrots, 1 onion, parsley, white wine, until carrot is fine. Empty through strainer, reserving wine. Saute vegetables in butter until golden brown. Add flour and cook until slightly brown, stirring constantly. Add reserved wine, bouillon and seasonings. Bring to a boil. Cover, simmer 15 minutes until reduced to half.
Meanwhile CHOP remaining onion and red wine, until onion is finely chopped. Boil in skillet until liquid is reduced to 2 T. Combine with drained liquid (only) from cooked carrot mixture. Add lemon juice. Cook 10 - 15 minutes, until reduced to 1 cup.
CHOP refers to setting on blender ( high).
http://www.saveur.com/article/Food/Filet-Mignon-with-Bordelaise-Sauce
too appetizing does it? But I can still remember how good it was. And I served it to friends who were mostly Europeans then, and I did use the blender to make it.
I actually found the original recipe, although I didn't expect that I could.
I also went looking for a more current recipe and have lots of respect for Saveur, so I've attached it as a link. I would definitely prefer the shallots over onions but I still think my old recipe has some significant merit.
Bordelaise Sauce Yield 1 c.
2 med carrots cut into 1" pieces
2 med onions, cut into eighths
4 sprigs parsley
2 c. dry white wine
1/4 c. butter
2 T. flour
1 ½ c. beef bouillon
½ t. salt
½ t. freshly ground black pepper
½ t. dried thyme
1 bay leaf
1 c. dry red wine
1 t. lemon juice
In blender:
CHOP: carrots, 1 onion, parsley, white wine, until carrot is fine. Empty through strainer, reserving wine. Saute vegetables in butter until golden brown. Add flour and cook until slightly brown, stirring constantly. Add reserved wine, bouillon and seasonings. Bring to a boil. Cover, simmer 15 minutes until reduced to half.
Meanwhile CHOP remaining onion and red wine, until onion is finely chopped. Boil in skillet until liquid is reduced to 2 T. Combine with drained liquid (only) from cooked carrot mixture. Add lemon juice. Cook 10 - 15 minutes, until reduced to 1 cup.
CHOP refers to setting on blender ( high).
http://www.saveur.com/article/Food/Filet-Mignon-with-Bordelaise-Sauce
And lately, I have been loving Remoulade with beef. This is what I have finally
settled on for the way I like it.
Remoulade
1 cup mayonnaise
1/3 cup grainy mustard
1/4 cup chopped scallion
2 tablespoons chopped parsley
1 tablespoon Dijon mustard
1 1/2 teaspoons drained bottled horseradish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon hot sauce such as Tabasco
2 T. Chopped capers
And of course I alter it from time to time. Tarragon vinegar is a favourite.
settled on for the way I like it.
Remoulade
1 cup mayonnaise
1/3 cup grainy mustard
1/4 cup chopped scallion
2 tablespoons chopped parsley
1 tablespoon Dijon mustard
1 1/2 teaspoons drained bottled horseradish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon hot sauce such as Tabasco
2 T. Chopped capers
And of course I alter it from time to time. Tarragon vinegar is a favourite.