Finally another original recipe. Actually I just came up with this dish a couple of weeks ago because I had to use up some left over pieces of swiss cheese, not enough for a good traditional cheese fondue, but just right for a "fondue sauce".(new)
Since then I perfected the recipe and would like to share it with the lucky people who read my blog once in a while. Serve it as a vegetarian dish or a side dish when your grill out. The good thing is, you can prepare this dish 2-3 days ahead and keep refrigerated. Heat up slowly at 300 degree for 18 minutes prior your meal.
I call this dish "green vegetable casserole". I only use green vegetable, no carrots, cauliflower or red cabbage because this veggies would over power the flavor of the mix.
I chose leek, asparagus, spinach, onion and peas. These veggies go incredible well together, but you could of course change this up and use others in the mix, like broccoli, celery or even mushroom.
In my recipe I added just a little fennel, because I like this tiny bit of anise flavor, beside, your guest can't figure this on out.
Aprox 1 lb leek cut and washed
1 lb asparagus cut
6 oz baby spinach
1 medium onion sliced
15 oz can peas drained
1 small Fennel cut
All vegetable (except peas) need to be blanched, (cooked in ligthly salted boiling water, shock with cold water and drain well) .
Mix all vegetables in a big bowl gently with black pepper and hacomat (optional). Place them in a baking dish, add the egg mix and bake for 45 minutes in 325 degree oven. (until firm to the touch)
Egg mix:
2 tbl flour
1 tsp baking powder
1.5 cup milk (3.5 dl)
6 whole eggs
salt, pepper, red pepper flakes
Mix flour, baking soda and milk then add the rest of the ingredients.
While this is baking fix the fondue sauce.
Fondue sauce:
6 oz grated swiss cheese
1.5 tsp cornstarch mixed with little bit of cold water
4 oz dry white wine
4 gloves garlic
fresh ground pepper to taste
6 oz heavy cream
Bring wine, garlic and pepper to a boil, add cheese and let come to a boil again, thicken with cornstarch and add cream.
Tip: I always add a tiny bit of curry powder to any cream sauce to enhance the flavor, the same as cognac on the end enhances cream sauces for meats like stroganoff or steak Dianne.
Remove baked casserole from oven and cover entirely with fondue sauce, decorate and broil for 2 minutes. Let rest for 10 minutes, serve and enjoy.
It looks like it is finally over and spring time is here. According to the local paper we had the coldest winter since 1932, 78 years ago. We had to handle over 60 straight days below 32 degree Fahrenheit and over 90 straight days below 55 degree Fahrenheit. So what happen to the dreadful global warming, the one lots of people try to cash in at. You figure this out!
This was the main reason it took me so long to enter anything worthwhile in this blog. My main past time was watching the Olympics, play the Wii, cook some great food occasionally, spend hours on the Internet reading the Blick, e-mail, face book and stock market and spend some time with our grand children.
My Winter Olympic Team
Luke concentrating on his game
Great Shot
Try to come back
Windy is catching on quick
But spring time arrived about 3 weeks ago and on the first sunny day in 2010 Daniel, Eric, Mike and myself went for our first golf outing. It was great and the mood-swing started upward ever since!
Spring time arrived
Windy getting ready for a 80`s Party
Even Teddy enjoys the sun
Of course we already had our first cook-out with some nice New York Steak and Salad.
To top off springtime, Brian, Eric, crew-chief Doug and myself traveled 700 miles to Bristol, Tennessee to enjoy the Nascar sprint cup race weekend.
Just before leaving home
Traveling with nice weather
Arriving at the race track
Very impressive between the mountains
Our luxury Resort
We had some competitive corn-bag games
Brian whipped up some Talladega Steaks
and some delicious fresh biscuits with country gravy for breakfast
Sunday morning going to the Race
This picture shows on the upper left corner our camping place
