Cooking with Pete and Barb Marczyk: Fondue
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
"It's winter, so the idea of fragrant melted cheese with bread and potatoes, a big salad, and glass of white wine sounds great to me," says Barb of today's recipe -- fondue. "The big fear with fondue," she notes, "is that it will break -- separate -- and you'll have to throw the whole thing out," but she promises that if you follow her recipe, you won't have any issues. Her recipe calls for Jarlsberg and Gruyere, but you can also use a Wisconsin Comté. "You're looking for the cheese combo of the pungent Swiss-like cheese and the nuttiness of Gruyere or Comté, none of which are too oily," she advises. A hearty green salad, insists Barb, is also a must, as is a good bottle of sauvignon blanc.
1/2 pound Jarlsberg cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled and halved crosswise
1 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon kirsch
1/2 teaspoon white pepper
Freshly grated nutmeg
1. Place the shredded cheeses and cornstarch in a bowl, and gently mix together until the cheese is coated with the cornstarch. If it's well-mixed, it shouldn't break.
2. Spear the garlic clove with a fork, and rub it against the inside of the fondue pot. Set the garlic clove aside.
3. Over low heat, add the wine and bring to a simmer.
4. Gradually add the cheese/cornstarch, stirring it with a wooden spoon and letting it slowly melt into the wine.
5. When the cheese has melted, add the kirsch, nutmeg and pepper.
6. Serve with French bread or small boiled potatoes, and a green salad.
Thinly sliced fennel, apples and pears
Juice from 1/2 of a lemon
1/4 cup olive oil
Roasted pumpkin seeds or chopped nuts (not peanuts)
Leftover garlic clove
1. Rub the salad bowl with the garlic.
2. Squeeze the lemon in the bowl, add olive oil and fruit.
3. Toss to coat, and season with salt and pepper.
4. Add mixed greens, roasted pumpkin seeds or chopped nuts and serve.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.