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Ahhhh, mi amor, mi pasión, el que un hambre de ......

So yeah, nothing gets me in the mood more than a bowl full of hot, creamy, bubbling, cheese, also known as Fondue, and what I like to call “lover’s food”.  What could be sexier than eating tiny little morsels of food after it’s been dipped into a hot molten lava of cheesy goodness, perhaps cuddled up in front of a fireplace, gazing into each other’s eyes…..

Wait, what was I talking about?

Oh yeah Fondue.  So easy to make, and a better aphrodisiac then cologne or Dave Matthews Band.  (Okay truth be told, a little DMB and Fondue and I’ll spend the next day wondering where my bra went to.) 

Fondue

• 8 ounces grated Fontina
• 8 ounces grated Gruyere
• 5 teaspoons cornstarch
• 6 ounces thinly sliced pancetta, chopped
• 2 cups dry white wine (such as Pinot Grigio)
• Freshly ground black pepper
• 2 tablespoons chopped chives

Dipping Foods

·         Asparagus spears, ends trimmed and cut into 3" lengths

·         Green beans, trimmed

·         Granny smith apples, cut into chunks

·         Pumpernickel bread, cut into chunks

·         Chunked chicken breasts,  (I like to use leftover grilled chicken)

·         Bite-size pieces of focaccia,

(Some people like to add steamed broccoli and cauliflower but since I abhor both veggies I’m not putting them here)

Directions

Prepare the dipping foods by bringing water to a boil in a sauce pot. Add the asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Sauté the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.

Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with veggies, apples, and bread.

Getting hot.....

I’ve noticed a lot of my Facebook friends have been living under blankets of ice and snow.  As I live in California and think anything under 60 degrees requires a sweater I too have a need for something hot. (Hopefully cute, with dark hair, over 6 feet tall and with a great smile….) So when it’s FREEZING outside I like to kick it up with a super simple and super yummy Hot and Sour soup.  No I’m not Asian but I think living in the bay area counts.  Plus with it around 100 calories per bowl, you’ll be looking lean and ninja mean in no time.

Enjoy!

Hot and Sour Soup

Ingredients

• 2  tablespoons canola oil
• 1  cup  mushrooms assorted (crimini, shitake, oyster) sliced
• Half white onion sliced thin
• 2 cloves of garlic diced
•  1 tablespoon crushed ginger
• 1  tablespoon  low-sodium soy sauce
• 3  cups  fat-free, less-sodium chicken broth
• 1  (8-ounce) can sliced bamboo shoots
• 2 1/2  tablespoons  rice wine vinegar
•  1 1/2 teaspoon  white pepper
•  8  ounces  reduced-fat firm tofu, drained and cut into 1-inch cubes
• 1  tablespoon  cornstarch
•  2  tablespoons  water
• 1  large egg white, beaten
•  1/4  teaspoon  (or more) Sriracha hot sauce
•  2  tablespoons  chopped green onions

  Preparation

Sauté mushrooms, onions, in oil for 5 minutes.  Add the garlic and ginger sauté 2 minutes more.  Add the soy sauce, broth, bamboo shoots and bring to a boil. Reduce, and add vinegar, white pepper, and tofu, cook for 2 more minutes.  Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in hot sauce, onions and serve. 

Resolutions...

Ok so I’m fasting which means I’m living on nothing but liquids for the next week.  I don’t have to suffer it too bad though because this soup is so packed with flavor; it’s one of things that make your inside feel as good as how your outside will look when you've lived on this for a while.

Enjoy!

Tomato Soup

• 2 pounds, medium plum tomatoes, halved lengthwise
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 4 shallots, chopped
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 to 2 heads of garlic tops removed.
• 2 tablespoons tomato paste
• 4 cups low sodium chicken stock
• 1/2 teaspoon cayenne
• 1 can low sodium petite diced tomatoes
• 3 tablespoons chiffonaded fresh basil leaves

Directions

Preheat oven to 400 degrees F.

Arrange tomatoes, and garlic flesh side up, on a baking sheet. Lightly drizzle the tomatoes and garlic with EVOO, and season with salt, fresh cracked pepper. (Chef’s note: roasting the garlic on the tomatoes turns the garlic sweet and oh so yummy.)

Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.

Add about 2 tablespoons of EVOO in 4-quart saucepan over medium heat. Sauté the shallots, celery, and carrot for 2 minutes until soft, then mix in tomato paste for a few more minutes. Add chicken stock, and bring up to a boil then reduce heat to low and let simmer for 10 minutes. Mean while remove the garlic from their skins.  (Add as much garlic as to taste, me I like a lot.  Any leftover schmear on some bread and eat that latter but first) add the roasted tomatoes to the pan.

Puree with a hand blender. Add cayenne pepper, petite diced tomatoes, season with salt and pepper. Return to stove and cook for 5 more minutes. Ladle into serving bowls and serve with basil and maybe a nice melty grilled cheese sandwich if you wanna throw the diet out the window.  Hey I don’t judge.