Seasons by the Sea: Recipes 12.11.14

Cavaniola’s Traditional Swiss Fondue

It is important to use the best ingredients for best flavor. Supermarket cheeses probably won’t yield the same results, so I strongly urge you to get the best cheeses you can for this fondue recipe.

Cavaniola’s very kindly shared its recipe for fondue, and the results were spectacular. If you want, the shop will blend the cornstarch and grate the cheeses for you beforehand. Bring cheese to room temperature before beginning.

Serves two to three.

3 oz. grated Gruyere

3 oz. grated Emmental

3 oz. grated Appenzeller

1.5 Tbsp. cornstarch or flour

1 clove garlic, peeled and halved

1/2 cup dry white wine

1 tsp. lemon juice

Fresh ground pepper

Pinch of nutmeg

In a medium bowl, combine the three cheeses and toss. Rub the inside of the fondue pot with the garlic clove halves. Add the wine and heat over medium until hot but not boiling.

Whisk in the cornstarch and lemon juice. Add a handful of cheese to the wine mixture. While stirring constantly with a wooden spoon, wait for each portion of cheese to completely melt before adding the next. Continue until all the cheese is completely melted, bubbling gently, and has the appearance of a light cream sauce. Season to taste with pepper and nutmeg. Remove the pot from the heat and place over an alcohol-safe burner.

Nancy’s Ribollita

This soup recipe is from my friend Nancy Greenwald and has been included in my column before. It makes a huge batch, so freeze some! It is perfect after a first course of fondue.

Serves a lot of people.

3 Tbsp. olive oil

2 cans cannelini beans, or soak and use dried beans as directed

1 large can whole peeled tomatoes

1 can tomato paste

1 can tomato sauce

4 carrots, chopped

4 stalks celery, chopped

1 large sweet onion, chopped

2 bunches Swiss chard or one each chard and kale, center stems removed and coarsely chopped

1 bunch basil leaves, chopped

1 bunch rosemary, left whole (I tie this in a bundle with kitchen string)

1 bunch thyme, left whole and tied in a bundle

1/2 cup sage leaves, chopped

4 cups water

3 vegetable bouillon cubes

Saute onion in large stockpot or Dutch oven with olive oil for about 10 minutes. Add celery and carrots and saute another 10 minutes.

Add broken up tomatoes, tomato sauce, and paste. Add layers of cooked beans, chard, kale, basil, and other herbs. Pour in four cups water with bouillon cubes, and bring to a boil.

Lower heat and cover, then simmer for one and a half hours, stirring occasionally.

Remove stem bits of herbs before serving.