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Video: Yummy, gooey fondue

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    >>> "today" on nbc. *

    >>> this morning on "today's olympic kitchen," traditional fondue. what's better when you come off the slopes than a yummy, gooey pot of melted cheese? jean george von garetson is here and their restaurant is called market. chef david , i understand you're a local guy from vancouver.

    >> yes, i am.

    >> so, chef jean-george, fondue, traditionally, what's the cheese you use to make this?

    >> you try to use half cheeses, like we use a griere.

    >> are there other cheeses you could use? can you use cheddar?

    >> whatever melts.

    >> okay, whatever melts.

    >> first step is rub a little garlic in the pot.

    >> oh, so that seasoned it?

    >> exactly. then white wine .

    >> nothing wrong with that. whoa! pay no attention to that man behind --

    >> a little bit of cornstarch. so, you bind a little bit of the white wine . otherwise, the cheese will separate. so, that's in there. then i'm going to add a cheese. two kinds, three kinds, four kinds.

    >> whatever you want .

    >> whatever you want . i'm going to melt the cheese.

    >> now, i've always seen it in these pots like that david 's -- so, you do it first in this.

    >> you start in this. it's much easier this way. then you melt it very slowly. it goes by itself, you can see. then the cornstarch really bind the whole cheese together.

    >> keeps it from separating.

    >> absolutely. so, you do that in a separate pot. and as you can see, it's melting already.

    >> melts pretty quickly.

    >> yeah, very quickly.

    >> it's like a grilled cheese sandwich without the bread.

    >> exactly. you do the bread separately.

    >> what kind of bread, chef david , is a good bread to use when you're starting to dip?

    >> a hard, crusty bread is best. you really want it to just to hang on to the bread and not soak it up, so you can still handle it, especially with these little tiny forks.

    >> i was going to say, do you have to have the whole fondue pot? i remember how big these were in the late '50s and '60s and then everybody put them away and now they're bringing them back out again.

    >> it's making a resurgence.

    >> especially with this, you want to eat something really hardy.

    >> besides bread, what else can you use to dip?

    >> we use apples, pears, jean-georges' favorite, grapes.

    >> grapes!

    >> one time you leave the bread on the cheese and then you go to the pear, the apples, the grapes or --

    >> so, you can go back and forth.

    >> exactly.

    >> and you have a nice salad here using roasted beats.

    >> roasted beets. big beans. this is almost all melted here.

    >> right.

    >> added some beets here, salt, pepper. and actually, you can actually dip the beets as well --

    >> you can dip the beets!

    >> -- in a fondue as well. vinegar here.

    >> mix it all together.

    >> mix it up or put it on a bed of greens.

    >> jean georges and david , thank you so much. i've finally done a cheesy segment and it actually was a cheesy

TODAY recipes
updated 2/17/2010 11:15:22 AM ET 2010-02-17T16:15:22

Recipe: Pierre's fondue recipe

Ingredients
  • 3 1/3 c Gruyere cheese, grated
  • 3 1/3 c Fribourg Vacherin cheese, grated (or Comte if not available)
  • 3 1/3 c dry white wine
  • 2 tsp cornstarch
  • 3 Tbsp kirsch
  • 1 pc crushed garlic
  • 1 each baguette, cut into 1" cubes with crust
  • 1 each Gala apple, cut into 1" cubes
  • 1 1/2 c red grapes, washed
  • 4 oz Bresaola, thinly sliced
  • Cornichons
  • Pickled onions
Preparation

Rub inside of a heatproof casserole with the garlic. Add the wine and cornstarch and heat until liquid is steaming but not boiling. Slowly add the cheese and bring just under the boiling point, stirring constantly with a wooden spoon. Once the mixture is completely melted and velvety in texture, mix in the kirsch and continue stirring until it comes back together. Remove from the heat, season with fresh ground pepper and nutmeg. Serve tableside on a burner. Arrange all the garnish on a plate and serve.

Serving Size

Serves 4

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