The Melting Pot’s Spinach Artichoke Fondue

While Toblerone and I were back in the states for summer vacation we may or may not have indulged ourselves (with the help of a couple friends) at the restaurant most people know as, The Melting Pot.

Cheese Fondue….Chocolate Fondue…holy yum….and holy calories. However, all of us at the table fell in deep cheesy love with the Spinach Artichoke Fondue and I vowed to figure out how to make it myself. Since I’m sick, I decided to once again fill my face with the garlic-y goodness and document it for you all because I love you all so much! This recipe comes from watching how they make it for you at the table and a little research online. It’s not longer a secret!

What you will need:

6 slices/80 grams Butterkase, sliced in strips – You can find this is most grocery stores but if not you want a very smooth and creamy cheese. A Muenster cheese would also work.

6 slices/80 grams Fontina Cheese, sliced in strips – I couldn’t find this here in Germany so I ended up getting a cheese called Edamer. Another substitute would be asiago. A little musky stinky cheese is good.

3 – 4 large leaves Spinach, chopped – We bought spinach salad fresh and it worked out perfectly once in the cheese for a bit but you can use the frozen cooked spinach as well. Just defrost and strain.

1 tsp Beef Bouillion – Mix in 1/4 cup boiling hot water.

1 clove garlic, minced

Tabasco sauce

4-5 Artichoke Hearts, chopped

Ciabatta bread, sliced into small chunks

How You Make It:

We have a Fondue set but if you don’t you could always go with a double broiler. First things first you heat up the burner to get the bowl warm. Once it’s hot to touch you can start putting in your ingredients.

I started with the Bouillion and slowly added the cheese, continuously stirring.

Next up we added in the rest of the ingredients: Spinach, garlic, and artichoke hearts. Added about 5-6 drops of Tabasco sauce and stirred. Keeping the burner on medium high heat to make sure that the cheese doesn’t harden and stays soft.

DIP AWAY!!!!

And that my friends….is how you do it! 🙂 You’re welcome.

Until next time, Readers!!! xoxoxoxoxo

Käse Spätzle Mit Sauerkraut – The Way to a German’s Heart

German food is incredible. Very different from what I’m used to back home but I’m all for trying new things. While Toblerone was living in the states I knew he missed the meals of his culture. So, I took it upon myself to start learning these dishes and so far, found that although these are not easy, and take a lot of time, it’s all well worth it in the end! Every now and again, I’ll post a recipe of something that I’ve learned.

I make homemade Käse Spätzle with sauerkraut which he claims is better than his Omi’s (Grandma’s). Thats a huge compliment considering the competition!! Go me! At any rate…follow these instructions to the “T” and I assure you it will be one that you’ll make over and over again. And of course, this is good for your vegetarian friends as well!  This is a dish that takes a bit of time and a lot of love but it’s well worth it in the end! It’s cheese, noodles, onions, and sauerkraut goodness! 🙂

What you will need:

3 sliced onions

1 Tbsp Vegetable oil

4 1/2 Cups All purpose flour (cheaper is not better!)

1 Tbsp Salt

5 Large Eggs

1 3/4 – 2 Cups water

1 (14.5 oz) can of Sauerkraut (don’t drain, keep juice)

1 Tbsp Olive Oil or butter

1 package of shredded mozzarella cheese

 

 

Eat your heart out:

Preheat the oven to 450 degrees F. Fill a large pot with water, add vegetable oil, some salt, and bring to a boil.  Place flour in a large bowl and make a well in the middle. Add salt, eggs, and water. It should look like this:

   

Beat the dough until smooth and bubbly, until thick. I have a  Spaetzle Press (shown below)

 

BUT – I learned without that first by putting the dough on a cutting board and scraping it off bit by bit into the boiling water using a knife. If the dough is too sticky…wet the knife in the boiling water and try again. (Also Shown Below) This way actually will make a larger noodle also known as Schupfnudel. The smaller noodle is called spaetzle – however, the taste is the same either way you do it! 

 

Once the Spaetzle float to the top, drain.  Put a layer of Spaetzle in a casserole dish, add a layer of sauerkraut and cheese topped with salt and pepper. Repeat layer – Spaetzle, sauerkraut, cheese, Salt and Pepper.

 

If you’re feeling really creative – if you’re making the Schupfnudel (larger noodles by hand) you can take them out and brown them in a pan with butter. Not so good for the heart-attack prone but I hear it’s good. I don’t do this only because of the amount of time it takes to do this by hand. The Spaetzle press has brought me down to a good 15 minutes where as before, I would be over the stove for 40 minutes or so by hand.  If you choose to brown them, place them by the layer as mentioned above. 

 

 In a pan, heat olive oil and add sliced onion until brown. (Warning…eyes will sting!)  Now back to the noodles…you’ll make 2-3 layers depending on how large the casserole dish is. Once onions are done cooking, spread on the top of the casserole dish and place it in the oven to cook for 20 minutes or until warm and cheese is melted. The idea behind putting it in the oven is to get the Sauerkraut warm. I usually put the oven to 250 or so just enough to keep it from drying out. 

 

This was the very first time I ever made it….and with practice…..

 

This is how it looks now. Better every time! 🙂 

 It’s fantastic! For an extra kick, if you’re the serious Sauerkraut lover use the juice from the can to moisten before placing in the oven.  Just made this tonight and even though it took quite a bit of time and effort…it was made with a lot of love and the true German can appreciate that, back massage for me tonight!! Guten Appetit!!

 

Until next time, Readers!! xoxoxo