Fondue

 

This would be a very familiar term for some of you. When you think of fondue, it is automatically associated with chocolate, marshmallows and fruits. Most probably because this is a popular dessert nowadays. But what I've learned is that there are more flavors of fondues, which are as interesting as the common chocolate fondue.

Fondue (which is pronounced as fahn-doo) originated from Switzerland. The most common among the Swiss is the cheese fondue. Eversince they discovered that melting cheese is edible and it allowed them to survive even with the scarcity of food due to winter, they already tried different ways on making this dish interesting by dipping bread, fruit and potatoes.

Etiquette standards also developed through the years since fondue was considered as a communal dish. It is considered rude for some if a person's lips or tounge touches the end of the fondue fork. As for meat fondues, one is expected to use a dinner fork to remove the meat from the dip. It is also a tradition for the French Swiss to buy a round of drinks should a bread or fruit gets lost in the cheese. Now, the latter would be my favorite if I'm good in keeping the fruit on my fork. Fortunately, we don't practice it here.

There are many fondue styles . The most popular as I mentioned is the Dessert Fondue. This started in 1970 wherein chocolate fondue became the favorite dip for fruits and tangerines. Broth or bouillon fondue is a simple vegetable broth or bouillon, where potatoes and other vegetables are cooked in a simmering pot of broth. Fonduta is an Italian dish made with Fonduta cheese and egg yolks. Raclette is the cheese from Switzerland made from cow's milk and is served tableside. It has a slightly nutty flavor. The dish is served as a meal with boiled potatoes, bread and pickles.

Other types of fondues are the Fondue Bourguignonne , Bagna Cauda and KaasDoop .

The traditional fondue pot is called caquelon or caclon and is made of heavy earthenware, ceramic or enameled iron to provide even distribution of heat.

For a cheese fondue recipe, I found one that I think is very easy to make.

 Ingredients:

2 tablespoons cornstarch or potato flour
1/4 cup kirsch (cherry brandy)
1 clove garlic
1 1/2 cups dry, white wine
12 ounces shredded Emmentaler cheese
12 ounces shredded Gruyere cheese
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

Combine the cornstarch and kirsch. Set aside. Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.) Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.

This original/traditional cheese fondue recipe is still best served with the original dipper; serve with 2 to 3 loaves of crusty French bread, cut into 1” cubes. Serves 6.

Variations:

After seasoning the saucepan with garlic, sauté either 2 cloves of garlic or 2 shallots, finely chopped, in 1 tablespoon of butter and proceed with the recipe.

Chocolate fondue (anyone could make this, it's so easy!)

Ingredients:

12 ounces good quality semi-sweet chocolate
2/3 cup heavy cream
2 tablespoons pure vanilla extract
3 tablespoons Grand Marnier or Amaretto liqueur (optional)
Bite sized pieces of fruit or cake

Directions:

Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.

This recipe is for 2 minutes and serves 6.

For other recipes, you may click here.

Bon Appetit!

Chocolate

Chocolate is considered as one of the most popular food and drink in the world. This wonderful flavor has been discovered 2,000 years ago from the pods of a cacao tree. This means that chocolate existed way before civilization started. It was made as a frothy drink, with different seasonings such as chili peppers, cornmeal and other ingredients to make it spicy. I wonder how it tasted since sugar was not yet famous during that time. But it must have suited the taste of people back then since it became famous from  Mexico, Central America, Europe and later on to the whole world.

People just love to indulge on these sweet delicacies. Some think chocolate acts as an aphrodisiac, though there is no proof for this belief. The explanation most common for this is the chemical substance (phenethylamine) present in chocolates which gives the feeling of intimacy and mild sexual desire. Perhaps this is why it is being given as a gift during courtship. Others would eat chocolate to feel happy. It is said that eating these sweets produce serotonin in the brain, which gives the feeling of pleasure. 

From a frothy drink, its flavor was developed through new recipes and technology as well. Today, chocolate is available in different types.

Unsweetened chocolate. This is also know as the bitter chocolate and is usually used in baking.

Dark chocolate.  Chocolate without milk as an additive.

Milk chocolate. Chocolate milk powder or condensed milk added.

Semisweet chocolate. Dark chocolate with high sugar content.

Bittersweet chocolate. Unsweetened chocolate, in which sugar, cocoa butter, lecithin and vanilla has been added.

Couverture. Term use for chocolates rich in cocoa butter.

White chocolate. Confection based on cocoa butter w/o the cocoa solids.

Nowadays, because of chocolate's popularity and being one of the richest flavor in the world, many brands are being introduced and advertised. Anyone who would like to get enough dosage of their favorite chocolate could get it anywhere. Chocolates in the form of candies, bars, cookies, cakes, ice cream and drinks are available in stores. Restaurants also serve this as desserts.

The first restaurant in Manila that serves chocolate as their specialty is Max Brenner, which is also known as "The Chocolate Bar". As you would see in their menu if you visit them, they serve variety of foods with chocolate or made from it. You'll be confused on what to order because of so many choices.

One of my favorite is their chocolate fondue. It includes two types of melted chocolate (dark and white chocolate) for dipping. You would be given a plate with sliced fruits (apple and banana), whole strawberry,  pieces of brownies, cheese , marshmallows and lady finger. Peanuts and coconut shreds were also served.

Fondue was derived from the French word "fondre" which means melt.

 

The first chocolate fondue was made with Swiss Toblerone chocolate and became a companion to Swiss cheese fondue.

 

Max Brenner also serves breakfast and burgers. One of their specialty is Suckao, which they described as the injection of thick hot chocolate served in a cup with a metallic straw and a candle underneath.  Another is Chocolate Splenda based souffle cake. Other must-try's are their Choctails, Alcohol Chocolate Aphrodisiacs, and Chocishakes. These are selection of chocolate beverages made from white chocolate and non-fat milk, blended with ice and laced with a shot of espresso.

Very cozy interior

Cute boxes for their chocolates

What triggered my curiosity and fascination is the choclate machine they have inside the store. It led me to think that this is where all the white and dark chocolates are coming from since the machines are connected to a pipe, which lead to the bar where they are preparing the drinks and the food.

machine for the dark chocolate

machine for the white chocolate

Orders would cost around Php 300-400. If you would like to order the fondue, it would be at Php 350 which is good for 2 persons. All fees are not inclusive of taxes. It might be a little expensive but if you are a chocolate addict, then this would definitely be the place to go.

Max Brenner is located at GF Greenbelt 3, Ayala Center, Makati City (tel. no.: 728-8801). You may visit their website at http://www.maxbrenner.com/ once they finish constructing it. For gifts, you may go to http://www.maxbrenner.com.au/maxgifts/ . Prices would be in US Dollars.

Blue Ginger – a taste of Thai food

Thailand is not only known for its skycrapers, historical temples and beaches. Their food is also known worldwide. Whether the food is chilli-hot or having a distinctive flavor, people just couldn't get enough of the blending spices and taste brought about by their food.

The traditional Thai meal includes soup (with minced pork),steamed dish, fried dish, hot salad, and a variety of sauces where the food is dipped. Desserts would then follow in the form of sweet delicacies or fresh fruits. The meal should have harmony of tastes and textures. There should be a spicy and non spicy food served to have balance.

Me and my friend tried one of the restaurants that served Thai cuisines. The place is called Blue Ginger located at the 3/f Greenbelt 3 near the cinemas.

The atmosphere is very bright and pleasant in my opinion with it's orange interior.

We ordered Tom Yam and the taste met our expectation. You just need to add condiments like fish sauce with chillies and it would blend very well with the sour taste.

 

To make a great Tom Yam, one must have a good stock. First, you would need to choose the meat or cuts of your choice. Then, add boiling water to crushed peppercorns, salt, garlic, shallots, coriander roots and the meat.  After prolonged boiling and simmering , you have the basic stock of common Thai soups. Additional galanga, lemon grass, kaffir lime leaves, crushed fresh chillies, fish sauce and lime juice create the basic stock for a Tom Yam.

You could make your own Tom Yam or check this other recipe.

Another food we tried was their Barbeque Spareribs. Grilled spareribs served with dips (soy sauce and the other one is a combination of peanut oil and another ingredient I couldn't make out.)

We were able to try their Thai Iced Tea and all I can say is that anyone could make this at home. It is a combination of cold tea and milk.

 

The restaurant is not that bad. I would recommend this to people who would like to have a taste of Thai cuisine for a more affordable price.

Of course, if you would like to try an authentic Thai food, you could go to People's Palace which is also located at Greenbelt.

For people who are going to Thailand, specifically Bangkok, you may try out these restaurants. Food might be a little pricey but it woud be worth it. Just remember that there is VAT of 7% added to restaurant bills in Bangkok and this is usually added to the bill at the end. In addition, many restaurants also add a service charge of around 10%. Where this is not added, visitors should tip around 10%.

If you prefer to try other cuisines you may click here for reference.

However, if you are a fastfood person and would miss burgers and chickens while in Bangkok,fastfood chains like McDonalds, Burger King and KFC have clean stores all around the city.

Also, don't be afraid to try the street foods in Bangkok. It would cost you about 30-50 BAHT a meal. For the carts that you see on the street, you might want to indulge on a snack with pork balls on the street, sweet coconut custard, thai iced tea or coffee or noodles. This might cause you around 5-20 BAHT.

It seems that Thai foods are available in most part of Bangkok. All you have to do is find the right place and know the food you would like to eat. But I'm sure they all taste the same, after all you are in Bangkok.

Spaghetti Factory – The Pasta Experts

If you are a pasta lover, then this would be the place for you. It has a variety of pasta dishes and you would even have a chance to choose their own pasta noodles. Whether you prefer tomato based sauce, cream based sauce, oil based sauce or even my favorite pesto sauce, you would find it on their menu.

You could choose from the following pasta noodles:

Fettuccine -Medium Ribbons

Farfalle – Bows used as an interesting shape for pasta and sauce dishes

Linguini – Long flat ribbons similar to fettuccini

Penne – Quill shaped small pasta

Spaghetti -Fine or medium rods

Spaghettini – A thinner version of spaghetti

Capellini – Long strands of pasta that are very similar to Angel hair pasta, only slightly thinner.

Fusilli -Long twists often used in desserts and sweet dishes

Shaped pasta like Fusilli are best for thick tomato sauces, meat sauces, chunky sauces and cheese sauces.

Strand pasta like capellini, spaghetti, spaghettini are great with light tomato sauces, butter based sauces, light oil based and light cream based sauces.

Ribbon pasta like fetuccine and linguine are good with meat sauces, thick tomato sauces, and thick cream sauces. For narrow or fresh pastas – Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces.

Tubular pasta like penne would be a good match with Thick tomato sauces, meat sauces, chunky sauces, and thick cream sauces.

But then again, it doesn't matter what type of pasta and sauce you would use as long as it suits your taste and enjoy the food.

Spicy Meatsauce. Chef's favorite creation w/ spiced ground beef and pepper. Since I like spicy food, I would definitely try this again. Just make sure that you have a glass of water by your side if you do try this.

Pesto Classic. Basil, garilic, extra virgin olive oil, wallnut, parmesan & cream. I know it does not look that inviting but this is denifinitely a must try!

Pasta would cost php 159.00. This would include their focaccia bread w/ grated parmesan cheese. Of course, this does not include their 8% service charge.

They also serve pizzas, sandwiches, soups and appertizers. Their chicken is great as well.

The place in Glorietta I where I tried this was small and I felt uncomfortable. But once you see and taste what you ordered, you'll just forget how small the place is. They also have branches in Sm Megamall and Sm Manila.

Enjoy!