Description
This is from the cookbook of the stinking rose restaurant in la. I use this as a spread adding more spinach to it, on top of toasted baguette slices. I also cut in half because i am only 1 person normally.
Ingredients
- Unsalted Butter
- Garlic Cloves
- Dry White Wine
- Fontina Cheese
- Gruyere Cheese
- Cornstarch
- Spinach Leaves
- Heavy Cream
- Salt & Freshly Ground Black Pepper
- Fresh Chives
- Cooked Shrimp
- Asparagus Spear
- Zucchini
- White Mushroom
- Cherry Tomatoes
- Pasta
- Bread Cubes
- Crackers
Instructions
- In a heavy saucepan, melt the butter over medium-low heat
- Add the garlic and saut for 2 to 3 minutes, until it becomes golden brown around the edges
- Be careful not to overcook the garlic, or it will become bitter
- Add the wine
- In a bowl, toss the cheeses with the cornstarch to coast
- Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup
- Add the spinach and the cream
- Stir until the mixture becomes creamy and smooth
- Season with salt and pepper
- Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin
- Sprinkle with minced chives
- Serve immediately with your choice of dippers