This month, we’re featuring comfort foods, which can usually be summed up in one word: cheese. These bread fondues, from the pretty new cookbook My Little French Kitchen, give each person their own little fondue—how cool is that? Here’s how to make them…
Bread Roll Fondues with Cauliflower Salad
by Rachel Khoo of My Little French Kitchen
A trip to the French Alps wouldn’t be complete without a pot of fondue. The combination and ratio of cheeses always varies, with each cook boasting a own secret recipe. In general, it’s a mix of a local strong cheese, like Beaufort, mellowed out by a milder cheese like Emmental. The classic fondue uses a fondue pot complete with burner, but, unfortunately, there just isn’t room for any more kitchen gadgets in my little Paris kitchen, so I came up with an alternative solution. Bread rolls make for the perfect edible pots and offer your guests a warm, golden, oozy surprise. If you like, substitute romanesco for cauliflower.
Recipe: Bread Roll Fondues with Cauliflower Salad
What you’ll need:
1 small head of cauliflower, broken into florets
2 tbsp white wine vinegar
1 tbsp grainy mustard
2 tbsp sunflower oil
15 cornichons, roughly chopped
10 small pickled onions, roughly chopped
6 medium bread rolls
1 clove of garlic, peeled
1/2 cup dry white wine
1 tsp lemon juice
5 1/2 oz (150 g) Beaufort, Gruyère or mature Cheddar, finely grated
3 1/2 oz (100 g) Emmental, finely grated
Preheat the oven to 350F. Bring a large pot of water to a boil. Add the cauliflower and cook for 4 minutes, or until the cauliflower is cooked but still crunchy. Drain and run under cold water to stop the cooking.
In a large bowl, combine the vinegar, mustard and oil. Add the cauliflower, cornichons and pickled onions and toss in the dressing. Season with salt, then set aside.
Place the bread rolls in the oven and, while they crisp up, make a fondue. Rub the inside of a small saucepan with the garlic clove. Add the wine and lemon juice and bring to a boil. Turn the heat to low and stir in the Beaufort and Emmental until completely melted. When you have a runny sauce, remove the rolls from the oven. Slice the top off each roll and use your thumb to press down the dough in the middle to create a hollow. Fill with the cheesy sauce and replace the bread lid. Serve immediately with the salad on the side.
Thank you so much, Rachel! We love your book.
(Recipe by Rachel Khoo. Photos by David Loftus. From My Little French Kitchen, Chronicle Books 2014. Thanks to Caroline Donofrio for helping with this series.)