Monday, December 8, 2008

Fondue Combinations

We had fondue last night, frying chunks of beef and salmon in hot oil. As usual, I picked up whatever vegetables looked promising at the Co-op yesterday to accompany the meat, and we found some new favorites. The salmon was new to us, and worked beautifully in the oil. Chantrelle mushrooms have a nutty flavor that even my anti-mushroom son likes. But my favorite was a thick slice of pickled ginger with a round of beet - lucky for me, I didn't have much competition for the beets!