Cheese Fondue

Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don’t get much snow or cold weather in the California central valley, but that doesn’t mean we can’t enjoy a good fondue party.

Continue reading Cheese Fondue

Recently on Simply Recipes

  • Beef Roulades with Walnut Parsley Pesto

    Roulades, pinwheels, whatever you call them, this is a classic party dish. When I was a boy, my mum used to make these for our Christmas Eve smorgasbord, where they took their place alongside Swedish meatballs and huge plates of cold cuts, cheeses, pickles and such. Some years she’d serve them with Hollandaise sauce, which made them very, very rich even for a little kid.
  • Baked Lingcod with Lemon-Garlic Butter Sauce

    Have you ever seen a lingcod? They are almost primeval looking—huge, gaping mouths with sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness.
  • Cheese Fondue

    Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don’t get much snow or cold weather in the California central valley, but that doesn’t mean we can’t enjoy a good fondue party.
  • Baked Ziti

    Do you like lasagna, but not the fuss? Make baked ziti instead! It’s a lot like a classic lasagna casserole, but easier to make and without lots of layers or broken noodles. It makes for a perfect midweek or weekend meal, or a hot dish to bring to a potluck. Make extra and freeze for later. This recipe is a pretty basic version, but everyone who makes baked ziti has their own unique tricks and twists to it. Some vary the cheeses, some the meat, some make meatless versions, and some people leave out the tomato sauce for a truly cheese-tastic casserole.
  • Cabbage Soup

    Cabbage, the Rodney Dangerfield of vegetables. It just can’t seem to “get no respect”. While under-appreciated, cabbage really is a wonder vegetable. Not only is it relatively inexpensive, but it lasts two or three times as long as any other vegetable in the fridge. Whether raw in a coleslaw, blanched with butter, or stuffed and wrapped, cabbage is a work horse.
  • Artichoke Leek Frittata

    Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.
  • Basque Lamb Stew

    Are you familiar with Basque cooking? Basque Country is a region bordering Spain and France at the Western end of the Pyrenees mountains. Basque descendants and communities can be found all over California and Nevada.
  • Arugula Salad with Beets and Goat Cheese

    Winter in California is the season for arugula, along with many other lettuces. A few years ago we planted some in our garden and now each year the arugula re-seeds itself and takes over with a flourish, starting in December. Arugula was popularized a few years ago as a central component of California cuisine. For those unfamiliar with it, it tastes a lot like watercress – peppery and slightly bitter. In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to its bitter quality. Chopped walnuts add a little more texture to the salad.
  • Beef Bouillon Soup from Oxtails

    We found this recipe in an old issue of Gourmet magazine. It accompanied an oxtail pâté which you make from the strained oxtails from this recipe.
  • Almond Pound Cake with Orange Glaze

    If you are looking for a special pound cake to prepare for a holiday gathering, consider this one! It is both dense and light, as all pound cakes should be; it’s rich with the aroma of almonds from the almond paste in the batter, and speckled with orange zest throughout. We’ve included a simple orange glaze though the cake stands perfectly well enough on its own without it.