Fondue at Home

Food & Drink, Events and Entertainment
81
I love garlic!

I make a mean pasta dish with garlic like this:

Toast some hasked chicken in a pan, add some dried tomatoes (also hashed up into decent sized pieces) along with lots and LOTS of garlic. Add a bit of chicken bouillon with water to the mix as well as a little bit of white wine. Add some cream (200ml or so) as well, and then let it simmer for 10 minutes. Finally pour it all over some pasta (tagliatelle, spaghetti, whatever you like).

Man, it tastes so delicious. The garlic gives off that incredibly strong flavour I love, the dried tomatoe is kinda salty but sweet, giving it even more taste, the chicken adds a bit of texture, etc...

I dunno about you, but I very much enjoy this as a regular dish. A local pizzeria makes a pasta disk like this without the dried tomatoes called the "Donna Clara".

82
Surely a good fondue restaurant will refill ?

83
They'll bring a brand new coquelon... otherwise it'd be like topping up an other dirty plate.

84
The best is Cheddar and Beer fondue. Very tasty. You can invite your Swiss friends to see them shake their heads in total disbelief and horror

85
Chinese fondue is really good too. A *real one* is composed of poultry, beef and porc and sea food. You dip eat in a bouillon.

and you eat it with some sauce.

Now I just use beef or veal with *french sauces*

86
Thanks Tom1234 - that's good to know! So it's probably best if I start off the next one with a fresh fuel pack.

I do like to keep at least 2 weeks between fondues - otherwise my place would constantly smell of cheese!

87
There's a Chinese restaurant near Plainpalais (around the corner from Moulin Rouge) in Geneva that does a very interesting Chinese fondue dish. You can get a spicy version of it that is very hot indeed. Comes with sea food as well.

88
You're describing the Chinese versions of Chinese fondue, not the Swiss version of Chinese fondue .

89
Wow, that sounds like a yummy recipe! I'd like to try that!

90
I have just watched Jamie Oliver's Christmas cooking. He had an unusual variation on fondue including cheddar, blue cheese and cider.

Recipe

91
Can anyone recommend a cheese shop in Zurich that does a killer (read very strong) fondue mix? Preferably not the traditional Fribourg mix (such as available from Welschland on Zweierstrasse.)

Had an amazing one from Chäs Stöckli in Schaffhauserplatz, but it seems to have closed down.

Thansk!

92
I have tried several different fondue kits. Personally, I find that preparing from fresh ingredients is almost as quick and gives a better result. You can adjust the ingredients to your personal preference.

This recipe is a good basic one. Fondue

93
What he said.

For "very strong" I use 100% well-aged Appenzeller. If that's not strong enough for you, considering using 50% well-aged Vacherin Fribourgeois.