Chips with Blue Cheese Fondue
by ellenweisel
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INGREDIENTS
- 8 ounces your favorite blue cheese ; such as gorgonzola or buttermilk blue (or a combination of your
- 5 teaspoons cornstarch
- 1 tablespoon olive oil
- 1 clove garlic ; minced
- 1 shallot, minced
- 1 sprig fresh rosemary
- Kosher ; salt
- 1/4 cup dry white wine
- 3/4 cup heavy cream
- 1/4 teaspoon freshly ground black pepper
- Pinch ; cayenne pepper
- 5 fresh chives ; snipped, optional
- Lola ; Chips with Rosemary
- LOLA ; CHIPS WITH ROSEMARY:
- Canola ; oil
- 2 large russet potatoes ; scrubbed clean
- 2 or 3 cloves garlic ; smashed, optional
- 1 sprig fresh rosemary ; leaves stripped
- 1 teaspoon coarse sea salt
INSTRUCTIONS
In a large bowl, combine the cheese and cornstarch. Toss to coat. Set aside.
In a heavy-bottomed saucepan over medium heat, add the oil, garlic, shallots, and rosemary. Season with a pinch of salt and cook until the shallot and garlic soften slightly, about 1 minute. Add the wine and simmer, about 1 minute. Whisk in the cream, pepper and cayenne pepper. When the cream mixture begins to bubble, remove from the heat and strain over the blue cheese, whisking to incorporate. Remove from the heat and stir in the chives if using. Serve in a fondue pot next to a big pile of Lola Chips with Rosemary.
In a medium pot, pour enough oil so that the oil comes 3 inches up the sides. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
Slice the potatoes thinly on a mandoline. As you slice them, put them in a bowl of cold water to cover.
Drain the potatoes and pat dry. Working in batches if necessary, cook the potatoes in the oil until they are golden brown and crispy, about 3 minutes. Add the garlic if using, along with the potatoes. Remove the potatoes from the oil to a large paper towel-lined bowl and season them with the rosemary and salt, shaking the bowl to distribute the seasonings evenly.
Cook's Note: Rosemary on potatoes is so good, and hot crispy chips with rosemary and some sea salt are the best. I think of sea salt the way I do extra-virgin olive oil, as something to finish with. I use Maldon Sea Salt, which has a nice flaky texture.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (159g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 267 | ||
| Calories from Fat: 161 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.9g | 24 % | |
| Saturated Fat 4.4g | 22 % | |
| Monounsaturated Fat 9.4g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 20.4mg | 6 % | |
| Sodium 424.5mg | 15 % | |
| Potassium 547.7mg | 14 % | |
| Total Carbohydrate 24.7g | 7 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 23g | ||
| Protein 3.1g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 267
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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