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Article: ON THE FRIDGE
- Article from:
- The Washington Post
- Article date:
- February 25, 1998
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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DINNER TONIGHT
Normandy Shrimp Fondue With Cider and Gruyere
(4 to 6 servings)
We know loyal fondue fans never gave it up. Secretly they dipped
and dunked away. But it's time to pull the curtains aside -- fondue
is back again. And Rick Rodgers is ready with suggestions for
classic and not-so-classic variations in his new cookbook, "Fondue:
Great Food to Dip, Dunk, Savor and Swirl" (Morrow, $14).
Try this recipe from the book -- a twist on the traditional Swiss
cheese version. Rodgers recommends using it to dip French bread
cubes, blanched broccoli florets and small mushroom caps.
3 tablespoons unsalted butter
1 pound medium shrimp, peeled, deveined and coarsely chopped
4 ounces fresh ...