Rouille - The greatest Fondue ornamentation

When you have a fondue meal you need meat for your main courses and you want garnishes to dip the meat in after it is cooked. Favorite main courses for fondue comprise beef, steak, lobster, and fish. (Be sure to marinate these for tenderness.)

If you cook fish you should have a dish of rouille on hand. This French sauce is still very Favorite in Provence. A sample recipe for this sauce calls for one egg yolk, 1 cup of olive oil, 2 cloves of garlic, and 10 pistils of saffron. You also add salt and cayenne pepper to taste.

Meat Casseroles

If you've ever been to France, then you know that the French are very opinionated and creative when it comes to their food. That means there is more than one way to make this excellent sauce--and that each chef will insist their recipe is the best.

A slightly more involved recipe ready on Epicurious, a Favorite Internet cooking site, adds a few more ingredients. Here you use 3 tablespoons water, 3/4 cup fresh bread crumbs with the crusts removed, three garlic cloves, 1/2 teaspoon base sea salt, 1/2 teaspoon cayenne pepper, and 3 tablespoons extra virgin olive oil.

Start by pouring water over the breadcrumbs in a bowl. Then use a mortar and pestle to mash the garlic and the sea salt into a paste and add the cayenne pepper. Next, add the moistened bread crumbs and continue to mash. Finally, pour the oil in a slow stream as you continue to mash and stir intensely with your pestle until all the ingredients are well combined. Note that if you do not have a mortar and pestle, an alternative way to get ready the dish is to use a large knife to mince and mash the garlic; then you exchange the paste to another dish and stir in the bread with a fork. Continue to stir in the same fashion and add the oil.

If you're having a fish-based fondue meal, you might also serve bouillabaisse. Bouillabaisse is a fish stew that comes from the French city of Marseille and rouille makes a great together with sauce for it. The stew has separate kinds of cooked fish and shellfish as well as vegetables. Herbs, garlic, orange peel, basil, bay leaf, saffron, and fennel are used to flavor it.

If you want to have your supper party as the French do, you will need to make bouillabaisse for at least 10 people. The more citizen sharing the meal, the more collection of fish you need for the dish. Then, the final stock will be even better.

Also, if you have a large get together you can make your fondue party potluck. Your friends can bring other sauces to add to the meat once it's cooked. Your guests can also bring separate types of meat, although it may be easier for you to make the main courses and ask your guests to bring items to dip in the chocolate for dessert. Favorite treats comprise fresh fruit such as raspberries and strawberries. Just make sure you have enough fondue sets and fondue forks so that everybody can enjoy the delicacies.

Rouille - The greatest Fondue ornamentation

calphalon unison sear nonstick wok 13 all clad master che'f 2 14 piece cookware set all clad copper core 12 inch chefs pan