This fondue is flavorful alternative to the more fat-ladden cheese or hot oil fondues. This preparation is a 2-step meal. The pork and peas are cooked in the broth, then the rice is added to the broth after, and served as a soup.
Beef is marinated soy sauce, green onions, brown sugar, sesame oil, ginger, garlic.
Beef Fondue (Fondue Bourguignonne) is made using tender, cubed pieces of beef which are cooked in a combination of butter and cooking oil then dipped in flavorful sauces. Includes a recipes for a sour cream mustard dipping sauce.
We like to also include slices or cubes of summer squash and bite-sized cherry tomatoes. **Note: the amount of oil and butter ca...
This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means "hot bath". It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed.