31 December 2007

Fondue and Lebanese Wine

A NEW YEARS EVE TRADITION
Broth Fondue, Hot Pot Style
I think I'm getting the hang of this tradition thing. Below is my variation on what I found on Go Fondue. It starts out as a fondue and finishes as a soup. It's both good and fun. We will definitely be making this again before next New Year's.

Broth
4 C. beef broth
3 green onions, chopped
4 mushrooms, chopped
2 T. cilantro, chopped
1 T. garlic, minced, prepared (found in Chinese food store or aisle)
2 T. ginger, grated, prepared (found in Chinese food store or aisle)
2 T. soy sauce
1 t. sesame oil

Bring Beef Broth to a boil. Add remaining above ingredients and simmer for 15 minutes.

Prepare 2 Platters
1 C. broccoli florets
1 C. snow peas
4 bok choy leaves

AND
1/2 lb beef tenderloin, sliced in thin strips
handful of prawns, large
handful of rice noodles

Spear beef strips with fondue forks and cook in broth for 3-5 minutes. Spear vegetable strips and cook until tender. Dip cooked beef and vegetables into prepared sauces such as: teriyaki, hoisin + chili, barbeque, chutney etc

When the meat is finished add the noodles to broth. Add remaining vegetables and prawns and any small meat bits to broth. Simmer for about 5 minutes. Serve portion to each guest in a bowl. Enjoy!



And because the 31st of December is also our wedding anniversary we decided to share this special bottle of wine which is from Lebanon, bottled in 1999. I know, when you think of good wine, Lebanon generally doesn't come to mind. But that's the year we travelled there. And it so happens to be their best year. A coincidence I'm sure. It was fun to reminisce about our pre-baby times there ... the internet cafes in Beirut, the military checkpoints, skiing among the cedars, the deserted hotels, the anti-aircraft gun shots that made us drop to our knees, the crazy driving, the Roman ruins in Baalbeck with the tallest columns ever erected, the fantastic food, and the best wine you'll find in the Middle East. Á la santé.

UPDATE: The above links used to go to some of our travel stories posted on Rough Guides which has since been shut down. I wish I would have saved them.
: (

Oh! Wait! Update again! Oh wait! My brilliant husband found a link where the stories are being kept until they upgrade their site! Here they are in the meantime.
: )

1 comment:

Anonymous said...

A Mongolian hot pot uses little wire strainers to fish out floating bits or to dip small cubes of tofu.
This dish is wonderful in its simplicity and yet exotic enough and rewarding.

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