Classic Fondue

It is a known fact that I love cheese, and if I had to choose between it and chocolate, I'd give up chocolate. Seriously. No contest. Anyway, I've been meaning to post on fondue for a few weeks, but been sick, been busy with school, work and misc... (Excuses, excuses, I know, but this blog business is harder to keep up with than it would seem!) In late January, I came across an article in the New York Times that had me salivating for a pot of bubbling cheese and crusty french bread (what could be better in this dreary weather?). Naturally, I sent the link to a fellow cheese lover who was equally tempted by the article and invited him and his wife over for dinner.

There are like a gabillion ways that you can do fondue. Check the link to the article for a few ideas. The writer consulted with the chef at Artisanal in NYC (highly recommend this place btw) and has like three or four different versions in the article to try. I am sort of a purist when it comes to fondue. My favorite by far is the classic, which uses a combo of Emmenthaler and Gruyere cheeses. Here is the recipe I used (pulled from article). It was a home run. We paired our dinner with a nice bottle of champagne.

Recipe: Classic Fondue
Time: 15 minutes

1 small garlic clove, halved

1 cup dry white wine

3/4 pound Gruyère cheese, grated

3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated

1 1/2 tablespoons cornstarch

1 to 2 tablespoons kirsch (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste (optional)

Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

1. Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat. (I just used my little electric fondue pot and it worked great.)

2. Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments.

Yield: 6 main course servings or 10 appetizer servings.

Dinner at Acadiana

Last week was Restaurant Week in D.C., so a couple of friends of mine decided to try out Acadiana on New York Avenue over by the Convention Center. Acadiana is a part of the restaurant group that owns Ceiba, DC Coast, and Ten Penh. I have not eaten at DC Coast (I know, I know, I need to), but so far, this one might be my favorite. The cuisine of Acadiana has a New Orleans-style influence, which I love.

Overall, we had a great experience, minus my drink at the bar. Speaking of which, Acadiana has a nice big bar and if I was to go back, I wouldn't mind just eating right there as the restaurant feels a little vacuous -- they've done their best to make the space inviting, but it's tricky with such tall ceilings (if you go, ask to be seated in a booth).

Our evening started with cocktails and I ordered a Mint Julep that was just okay (Wild Turkey 101 Bourbon, fresh mint, simple syrup and a splash of soda water). With the Wild Turkey 101, I was expecting a kick in the butt, but the soda water diluted the cocktail a bit too much -- even the mint, though there was quite a bit of it crushed in the drink, was muted. My friends had better luck with their spirits. I'm blanking on one of the cocktails, but the one I remember was the Sazerac (dash of Absente, equal parts Angostura and Peychaud’s Bitters, simple syrup and Old Overholt Rye Whiskey) and my friend loved it.

For my appetizer, I ordered the trio of deviled eggs. Each was topped with something different: crabmeat ravigote, shrimp remoulade, and louisiana choupique caviar. I enjoyed the different flavors on top of the eggs and thought they paired nicely with the taste of the salty deviled yolks.

For my entree, I ordered the grilled gulf redfish with a seafood jambalaya risotto and smoked red pepper sauce. Loved this. The fish was grilled perfectly and practically melted in my mouth. The risotto was a nice spin on jambalaya (though I would have liked it a tad spicier) and the red pepper sauce was a lovely complement to the dish. My server suggested a Sauvingnon Blanc to pair with my meal (Sancerre, Chateau de Sancerre, Loire Valley, France, 2005), which was a good choice.

Friends' entrees included the red snapper amandine (second photo below) with a brown butter meuniere and sweet corn pudding (v. tasty, I had a bite!), and the New Orleans Style Barbecue Shrimp (first photo) with garlic butter, black pepper, Worcestershire sauce and warm French bread. I'm not sure which dish I liked better -- mine or the bbq. shrimp -- both were fantastic. (I actually have a bbq. shrimp recipe from K Paul's cookbook that tastes very similar to this dish though a little spicier.)

For dessert, we tried the warm raisin bread pudding with a butterscotch sauce and Tahitian vanilla ice cream. Quite good, but by then we were all so stuffed, no one could finish it!

In short, these were damn good eats. I left with a happy, full tummy (no portion control on this evening!), and look forward to a return to this place.