New Potato and Cheese Fondue with Pickled Shallot | culture: the word on cheese
Chef Edouardo Jordan of Seattle's JuneBaby shares a recipe for potato and cheese fondue. Pickles and purslane bring the brightness of spring to this Alpine classic.
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Ingredients
- ⅔ cup Champagne vinegar
- ¾ cup granulated sugar
- 1½ teaspoons kosher salt
- 2 cups thinly sliced shallots
- 4 new potatoes
- ½ cup dry white wine
- 1 small clove garlic (thinly sliced)
- 14 tablespoons heavy cream (divided)
- 1¼ cups cubed Taleggio (rind removed (about 7 ounces))
- ½ cup grated parmesan cheese
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 pounds new potatoes (boiled)
- 1 cup purslane
- Coarsely ground black pepper (to taste)
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