No, not together.
Last week I was high up in the mountains, enjoying a week of cheese, cheese, and more cheese. Seriously. The local specialties in the French Alps are Fondu (bread dipped in melted cheese), Raclette (bread and/or potatoes topped with melted cheese), Tartiflette (potato & melted cheese casserole), baked Mont d’Or (more cheese)… let’s just say, not a vacation destination for the lactose intolerant.
Luckily for me, I can tolerate pretty much anything. Unluckily for me, the weather was not ideal for skiing:-( Which meant that we had quite a bit of free time to kill. The television in our rental was all in French. The internet connection got progressively worse as the week wore on. But take a look at our kitchen! It was easily twice as large and much better equipped than my little kitchen here in Frankfurt. So, what did we do? We learned to make fondu.
The first attempt was not a success. I followed a very basic recipe from David Lebovitz and, while the flavor was good, it never really came together into the right consistency. The second time I asked for some advice from the lady selling me the cheese and added the cheese to the pot slowly, one handful at a time. And, oh my! The fondu was perfect! Creamy, delicious, perfect!
But, after a week of too little skiing and too much cheese, I was very happy to return to find that this week’s French Fridays with Dorie recipe, Helene’s All-White Salad, was high on vegetables and low on dairy. My husband, however, was less enthused. I believe, “looks interesting” was his comment. And then he asked what else we were going to have for dinner. Sheesh! Tough crowd.
In order to make the salad more husband-compliant, I used endives instead of the dreaded celery and added a poached chicken breast to beef it up a bit. Still white-ish and still delicious. Even the husband thought so.