Say Cheese!

Combination pizza fondue
Tuesday, August 21, 2007

Vegetarian recipes from recently released cookbooks:

"Fondue," by Lenny Rice and Brigid Callinan (Ten Speed Press, 2007)

If you're a vegetarian and cheese is your best protein friend, then this book is for you -- especially if you are looking for good party food. Fondue may seem like a basic concept, but the authors spice it up with different cheeses, special ingredients and a whole plateful of dipping options to go with each fondue. The "Melted Makeover" section gets creative, representing dishes like pizza or chili in fondue form. For chocolate lovers, there is also a section on sweet fondues.

-- Evelyn Shih
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Combination pizza fondue

* 8 ounces Fontina cheese, grated
* 6 ounces mozzarella cheese, grated
* 2 ounces Parmigiano-Reggiano cheese, grated
* 2 tablespoons olive oil
* 1 onion, diced
* 4 cloves garlic, minced
* 1 small green pepper, diced
* Kosher salt and freshly ground black pepper
* 2 tablespoons all-purpose flour
* 2 cups coarsely chopped mushrooms
* 1 can of diced tomatoes (14.5 ounces), drained and liquid reserved
* 1 can minced black olives (4.5 ounces)
* 1 teaspoon red pepper flakes
* 2 tablespoons fresh oregano or a combination of fresh oregano and fresh thyme, minced
* ½ cup of pinot grigio or other dry white wine

Combine the cheeses in a bowl and set aside. In a fondue pot, heat the oil over medium-high heat. Add the onion, garlic, and bell pepper and cook, stirring frequently, until softened, about 2 minutes. Season with salt and pepper and add the flour, stirring to coat the vegetables. Add the mushrooms and cook, stirring frequently, until most of the moisture has evaporated, 2 to 3 minutes.

Add the tomatoes, olives, pepper flakes, oregano and thyme and cook, stirring frequently, 2 minutes. Add the wine and ½ cup of reserved tomato liquid and bring to a boil, stirring occasionally. Decrease the heat to medium-low, so that the mixture simmers gently. Add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.

Serve with toasted Italian bread, focaccia cubes, crisp breadsticks and cherry tomatoes for dipping.

Yield: 3½ cups.

Copyright © 2007 North Jersey Media Group Inc.