{"id":150,"date":"2009-11-18T09:59:34","date_gmt":"2009-11-18T13:59:34","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=147"},"modified":"2017-10-19T12:06:26","modified_gmt":"2017-10-19T10:06:26","slug":"french-food-fondue","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/french-food-fondue\/","title":{"rendered":"French Food – Fondue"},"content":{"rendered":"

Ever since I had a delicious albeit overpriced fondue with a close friend in Le Quartier Latin<\/em> eleven years ago in Paris, I have\u00a0been in love with fondues and my fondue pot. So, I thought I’d share a recipe for Fondue aux trois fromages:
\n<\/em><\/strong><\/p>\n

Ingr\u00e9dients<\/span><\/span><\/em><\/strong><\/p>\n

200 g de gruy\u00e8re
\n200 g de fromage \u00e0 raclette
\n100 g de mozzarella
\n1 gousse d’ail \u00e9minc\u00e9e
\n10 cl de lait et 20 cl de vin blanc
\n1 cuiller\u00e9e \u00e0 soupe de f\u00e9cule de ma\u00efs
\npoivre noir du moulin
\nmuscade r\u00e2p\u00e9e<\/span><\/em><\/strong><\/p>\n

Dice the cheese.\u00a0 Heat up the milk, all but 4 tablespoons of the wine and the garlic in a caquelon (fondue pot).\u00a0 Add the diced cheese all while stirring well.\u00a0 In a separate bowl, mix the corn starch and the remaining white wine.\u00a0 When the cheese has melted but is not liquid, pour this mixture into the caquelon while continuously whisking.\u00a0 Simmer until smooth and creamy.\u00a0 Bring to a boil and let it cook for a few minutes.\u00a0 Add pepper and nutmeg.\u00a0 Let the fondue simmer gently over a hot plate in the middle of the table as everyone dips their food into it.<\/span><\/span><\/em><\/strong><\/p>\n

You can dip breadsticks, little pieces of French baguette bread, small baked potatoes, cabbage, broccoli, carrots, apples or anything else you can think of in your fondue.<\/span><\/span><\/p>\n

Bon app\u00e9tit!<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Ever since I had a delicious albeit overpriced fondue with a close friend in Le Quartier Latin eleven years ago in Paris, I have\u00a0been in love with fondues and my fondue pot. So, I thought I’d share a recipe for Fondue aux trois fromages: Ingr\u00e9dients 200 g de gruy\u00e8re 200 g de fromage \u00e0 raclette…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":1,"featured_media":23809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[339,465],"class_list":["post-150","post","type-post","status-publish","has-post-thumbnail","hentry","category-uncategorized","tag-french-food","tag-how-to-make-fondue"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/comments?post=150"}],"version-history":[{"count":1,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/150\/revisions"}],"predecessor-version":[{"id":28195,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/150\/revisions\/28195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media\/23809"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}