The ladies gathered once again for a fabulous fall fanfare of food and fun, marking Raquel's inaugural hosting of gourmet. The votes have been cast and it is unanimous: Raquel is IN! :) Her Coq au Vin was DIVINE and her house was the perfect fall gathering place. We started the evening with Bruschetta with Sauteed Sweet Peppers and Creamy Gorgonzola (Barefoot Contessa) by Jodi. Andrea's Squaw Bread was a hit! Bridget brought the salad; side dish was Parsnip Whipped Potatoes by Lara, and Lynley dazzled us with Chocolate Fondue for desert!Raquel baked her chicken in a cast iron Dutch Oven. This was the hot topic of conversation for the evening! Raquel LOVES her pot by Le Creuset. Hers is a beautiful 7 quart in what I like to call "Tiffany Blue", although the color is listed by the manufacturer as "Caribbean". Lara also loves her cast iron pot, which she brought her potatoes in, made by Staub. So of course I ran right out and purchased a new 5 quart Le Creuset in red! These pots are enamled cast iron. They are known for their superb heat retention and distribution and are best to use with stews or meats. The lids fit tight so they retain moisture and the porcelain interior makes them easy to clean (so this is what the sales woman at Williams-Sonoma told me). I think I just might have to use my new pot for the main dish at my house next month!
The self-timer put to use!!
Lynley, Andrea & Bridget
Jodi, Raquel, Lynley, Lara & Bridget
Bridget's SaladDressing
1 cup vegetable oil
1 tsp dry mustard
1/2 cup red wine vinegar
1 tsp salt
1 tsp celery seed
1 cup sugar
1/2 small yellow onion, cut into small cubes
1/3 triangle of gorgonzola cheese
Salad
mixed baby greens
spinach
strawberries
pears
avocados
green onions
sliced almonds
1 cup vegetable oil
1 tsp dry mustard
1/2 cup red wine vinegar
1 tsp salt
1 tsp celery seed
1 cup sugar
1/2 small yellow onion, cut into small cubes
1/3 triangle of gorgonzola cheese
Salad
mixed baby greens
spinach
strawberries
pears
avocados
green onions
sliced almonds
Chocolate Fondue2 cups heavy cream
1 pound premium semisweet chocolate (recommended: Lindt or Callebaut)
1 TBS pure vanilla extract
Strawberries, bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice.
Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy.
Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.
1 pound premium semisweet chocolate (recommended: Lindt or Callebaut)
1 TBS pure vanilla extract
Strawberries, bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice.
Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy.
Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.
Fondue in Action!