Showing posts with label fondue. Show all posts
Showing posts with label fondue. Show all posts

Wednesday, January 26, 2011

Terrific Tuesday


Snow
Okay, normally, I count snow as pretty terrific, but regular readers of this blog will note my waning enthusiasm. It reached an all-time low yesterday as we drove through it to get to NYC. Much more than a dusting, we probably got 2-3". And we sat in traffic for more than 2 1/2 hours to get to town. I hadn't thought of it much before, but I think I might be scared of snow. Or specifically, being out in it. I like watching it from inside, playing in it later, but I don't drive in it while it's falling nor walk around outside too much before we're shoveled. You know what they say, "If God had wanted Texans in snow, he would've made bullshit white." I knew I'd gone round the bend when I actually turned to Mama and said, "Well, at least it's unlikely that we'll get into a fatal car accident going this slow." To her credit, she just patted me and kept driving. And we did get there safely with no problems.

Doctor's Appointment
We'd left early because the kids had a school delay and we decided to go to the museum before my appointment. The weather didn't cooperate. We found ourselves in town too early to go the doctor but too late to really go anywhere. So I called the office and they said he'd see me early, special exceptions for out-of-town patients, though there might be a wait. Now, when there's a "wait" at most doctor's offices, it can be a long time. I bet we didn't wait, from entering the office to seeing him, more than 10 minutes. Bless him. He thinks I'm still doing well, gave me three trigger shots to my lumbar area to help with pain, prescribed a muscle relaxer in addition to my other meds, applauded the treadmill purchase (talked bad about ellipticals as unnatural again . . . if only we'd found him before we bought it), bemoaned hormones and the weather, and was all-around encouraging and friendly, especially to the kids who jumped when I squealed at the shots (he didn't let that alcohol dry! And, well, my lumbar spine is very sensitive). Another great visit.

"Dinosaur Museum"
The kids had voted for the American Museum of Natural History since we'd been to the Met the last two times (and the exhibition on the Forbidden City hadn't opened yet), so we headed there next, across the park covered in snow. We always go on Saturdays, so it was nice to have the museum to ourselves, well, relatively, for one of the top tourist attractions in the city. Sis chose to see the bunny diorama and Bud the dinosaurs, so we went to those first. And just happened across the monks, who we hadn't known were going to be there.

Tibetan Buddhist monks. And they were creating a traditional Tibetan medicinal mandala out of colored sand (that's the sand up above). It was fascinating to watch them work, beautiful to see, as they applied minute amounts of brilliant sand layer upon layer in synchronized silence, one monk on each side of the mandala table, no instructions, no model, all from memory and study and teamwork. The kids, at least conversant with Buddhism from their talks with Ma and Gong and visits to temple in Queens, were still surprised to see the red-robed men. And, because Ma and Gong follow a different tradition, curious about the Dalai Lama, whose picture was on the altar next to the mandala.

We watched for a long time, purchased a few children's books on Buddhism and a new set of flags to hang outside, and then headed to the cultural anthropology dioramas of Asian peoples. Where we happened upon a children's activity about to begin. They would be able to make their own sand picture, over the brain logo of a current exhibition, using Tibetan techniques with the help of a monk. Sis and Bud were the only kids there when it started, taking the chakpur, long, tapering, hollow metal tubes and tapping them, with the monks' help, to distribute colored sand on the outline. They concentrated very hard, were very careful and serious, and then became shy when they looked up to see about a dozen curious adults watching them. It didn't deter them long and they went back several times to add different colors, as other kids and adults took turns too. We spent quite awhile traversing between the two stations, the monks working on their mandala and the visitors working on their picture. It was such a special experience.

(Actually, it always seems to be at AMNH, from our wandering through polar tents during an Arctic global weekend, to watching traditional Chinese performers during another, from the Silk Road exhibition to this. While I'm usually biased in favor of art museums, AMNH has done a better job of capturing our attention and delighting (and educating) us with new experiences. )

Fondue
We stayed much later at the museum than expected or intended. And so we decided to stop for dinner on the way home, realizing we'd get home too late to eat, especially because they'd probably fall asleep. And so we stopped for fondue. The kids were cautiously optimistic, since we promised shrimp and chocolate (no, not together) and told them it was "Swiss night." And we all had a great time. They both tried the traditional cheese fondue but then just ate the bread and apple bits, leaving all the cheese to Mama and I, which was fine by us. Then they had chicken, steak, and shrimp in a boiling vegetable broth. Because they've had Korean BBQ, they've had some experience with cook-your-own-at-the-table, though not quite in a soup pot (and Bud wanted to drink the boiling soup, like you would for sukiyaki, so we'll have to do that with Ma and Gong), but we still had some cross-contamination with eating forks touching raw food and impatience for food to be cooked before it was. Bud loved the shrimp, Sis the chicken. I ate all their vegetables. Mama ate surf-n-turf. And then we had room for chocolate! The highlight for both kids because there were strawberries too. It was late, but they revived when they saw dessert and our server was nice to bring extras.

After such a day, you won't be surprised that they slept all the way home. A good sleep after a great day.

Wednesday, December 23, 2009

One More Meal Together

There were royal icing, sprinkles, gum drops, Tootsie Rolls, Necco Wafers, and a dozen other ingredients all over my kitchen when Mama and I left the kids with Gommie and Pop this evening. They were decorating the graham cracker gingerbread houses I had pieced together earlier today (which was followed by my disgruntled phonecall to Kraft/Nabisco who say they had manufacturing problems, but seem to have intentionally shrunk the size of their Honey Maid graham crackers, which are now too crumbly and taste like cardboard to be good for anything, much less constructing delicate gingerbread houses. So I called and got my money back!). Including one hexagonally-based lighthouse. And they were all having a ball!

Mama and I had our own kind of ball, celebrating my 39th birthday and our first wedding anniversary at a fondue restaurant. And it was perfectly charming, especially because we got one of the secluded booths aways from all the rowdy celebrants elsewhere and there were cards on the table when we got there, one for my birthday and one for our anniversary (we'd made reservations). Our server was attentive and informative without being suffocating or officious. And we just got to eat some fun food: a Riesling spritzer with lemon and elderflower and a blackberry-sage lemonade; hunks of bread and crudites dipped in a blue-cheese tinged Wisconsin fondue; vegetables and surf and turf boiled in a coq au vin-inspired burgundy/garlic/mushroom/spices broth; and, best of all, pound cake, Rice Krispies, brownies, strawberries, cheesecake, and marshmallows dipped in our own selected dark chocolate-Grand Marnier combo! All that we kinda cooked or prepared ourselves in a big pewter pot with these handy-dandy colored-coded sticks. And the waiter comped the dessert as a gift! (and thanks, Miss D, for the gift card!)

After our indulgent two-plus hour meal, we drove home leisurely, reminiscing about other great or interesting meals: tea at Fortnum & Mason and the Palmer House and the British Tea Shoppe and Polly's in Marlborough and Betty's in York and Alice's Tea Cup and Silver Tips; ice cream at Wilson's in Door County and another old-fashioned parlor in some small town in WI that I can't recall (frozen custard too), the dairy farm in CT, Edie's (NYC), Margie's (Chicago); amazing locales such as the cafeteria-crypt at St. Martin's-in-the-Fields and the Cheshire Cheese, rebuilt after the fire of 1666 and Randall's Ordinary, a 17th-century inn, and City Tavern in Philly; and just fun or good meals at Berghoff's in Chicago (German), all the places in Andersonville in Chicago from the Middle Eastern to Japanese to Swedish to lesbian hangouts!, Davis Street Fish Market and the Cajun places and BBQ joints in Evanston, everywhere we went in New Orleans, Ethiopian at Lalibela, Vegetarian at Bloodroot; and all the small or nameless places on our travels that stick with us because of the fried pickles or lemon fish or Beef Wellington or fried cheese curds or shrimp po'-boys or Grape Nut Pudding or microbrewed root beer or samosas or shabu-shabu. That's not all we've enjoyed or even all we remembered tonight, just all I can recall right now. But it was fun to add a new experience to the list and to reminisce about almost 16 years of meals together.

And many more . . . . I can't wait to see where we go next!

(many thanks to Gommie and Pop for making the night possible with the free babysitting!)

Wednesday, February 20, 2008

It's My Party

We had a little party today to celebrate Gommie's visit. Several friends came over for a fondue luncheon (thanks for the pots, J!). It was a delightful and chaotic day.

I know, right, you're thinking, "fondue?" But I saw an article in the NYTimes recently and decided to give it a go, though I didn't use their recipes nor have I actually had much fondue in my life. But it's not so different from dipping chips in queso . . . .

DD wore her Princess dress, with a red heart sweatshirt over it to protect it from food. Which she devoured for the whole time. First, she dipped Oreos in chocolate fondue. But she wouldn't eat the cookie--she'd lick the chocolate off the cookie and then start all over. Later in the day, however, we found her seated at the kitchen table with Oreo cookie pieces strewn everywhere. But with no cream filling. Because she had licked and scraped it all off. Where did she learn that? When asked, she said I taught her. But I don't eat Oreos that way, never have. DD also loved the frosting off one of the maple cupcakes--I think she cleared off at least one.

DS was most interested in marshmallows--of which I imagine he had about a dozen . . . big ones--and in the strawberries. No chocolate. No cookies. No cake. Just marshmallows and strawberries. And he was in heaven.

The adults were a bit more wide-ranging in their tastes. We dipped bread in the cheese fondue, as well as sesame sticks, cauliflower, broccoli, and carrots. For the chocolate, there was pound cake (my favorite), pretzels (my second favorite), Oreos, graham crackers, animal crackers, marshmallows, Stella Doro cookies, strawberries, and the hands-down favorite, TWINKIES. I realized later than Nutter Butter cookies would have been good, if we hadn't needed to worry about peanuts. And friends brought a great spinach salad, banana bread, and the aforementioned cupcakes. Plus some pink ribbon sugar cookies in honor of my friend M. Thanks, T.

All in all it was a great party. I had cups for the fondue, instead of plates, because I thought it would contain drips better, which must have been true because the floor was relatively clean. That, and the adults just leaned over the pots! Gommie had a good time with all the babies and seeing old and new faces. And I had a few different friends over in addition to some usual playgroup ones. It's been a rough time in my circle of friends--absences of those usually present, illnesses and deaths of loved ones, the general and genuine ennui of winter--so it was comforting to be together again after about a month of separation. And fondue--it's goofy, indulgently sensual, and communal nature--was the perfect food.

And we loved having leftover fondue for dinner . . . .

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Cheese Fondue (the real recipe)

3 cups coarsely shredded Gruyere or Swiss cheese (12 ounces)
2 tablespoons all-purpose flour
1 clove garlic, halved
1 ¼ cups dry white wine (can use ¼ cup chicken broth or water for ¼ cup wine)
1 tablespoon kirsch or dry sherry
dash ground nutmeg
dash pepper
dippers (cubed French bread or Italian bread or raw vegetables)

Bring shredded cheese to room temperature. Toss flour with cheese; set aside. Rub inside of a fondue pot with garlic halves; discard garlic. Set pot aside.
In a medium saucepan, heat wine over medium heat till small bubbles rise to surface. Just before wine boils, reduce heat to low and stir in cheese mixture, a little at a time, stirring constantly and making sure cheese melts before adding more. Stir till mixture bubbles gently.
Stir in kirsch or sherry, nutmeg, and pepper. Transfer cheese mixture to the fondue pot; keep mixture bubbling gently over a fondue burner. Serve with bread cubes or vegetables. Makes 5 servings.

Better Homes and Garden

My adaptation:
1 1/2 cups chicken stock
3 bags of Sargento Swiss and Gruyere cheese

Boil chicken stock. Add cheese gradually. Serve with dippers.


Chocolate Fondue (the real recipe)

Mexican-Style Chocolate Fondue From Food Network Kitchens

1 cup heavy cream (see Cook's note)
4 cinnamon sticks
8 ounces finely chopped semisweet chocolate
Dippers:Cubed pound cake
Mini-bananas
Fresh or dried orange slices
Fresh or dried pears
Almond cookies
Coconut strips
Strawberries

In small saucepan over medium heat, bring the cream and cinnamonsticks just to boil. Remove from the heat and set aside to steep for15 minutes. Remove the cinnamon and discard.Put the chocolate in a medium bowl. Bring the cream to a simmer, pourit over the chocolate, and let stand for 5 minutes. Stir the chocolatemixture until completely melted and smooth. Transfer the chocolatemixture to a fondue pot, and keep warm over a low sterno flame or in alarge ramekin wrapped with a cloth napkin to keep it warm. Serve witha selection of the dippers.
Cook's note: This makes a thick fondue, for a thinner sauce, simplyadd more cream
Copyright 2003 Television Food Network, G.P. All rights reserved

My adaptation:
1 huge bag of chocolate chips
probably about 1/4 cup heavy cream
4 cinnamon sticks

Melt chocolate chips in heavy cream over medium heat. Add cinnamon sticks and warm through. Serve with dippers