Whether you’re honing your impressive cooking skills for a special occasion or meeting up with friends to watch the game, it never hurts to have crowd-pleasing recipes at the ready. We’ve got all the ingredients for your most favorite dishes, plus ideas for some new mouth-watering ideas to try. Find everything you need right here at the Durham Co-op!
Nothing melts our taste buds like a flavorful, bubbly pot of fondue. We are featuring our selection of Alpine cheeses from Gourmino, and it just so happens they make the perfect base for this delicious (and easy) recipe. Stop by the Co-op to find what you need, and enjoy this rich dish at home with your foodie friends.
8oz. coarse grated Gourmino Emmentaler AOP 6 month
8oz. coarse grated Gourmino Le Gruyere AP ($2 OFF!)
1 T. corn starch
1 C. dry white wine (we like La Riojana’s fair trade and organic Torrontes)
1 clove garlic
1/8 tsp. sea salt
1 T. lemon juice
1/2 – 1oz of Kirsch – distilled Eue de Vie from USA, France or the Black Forest (Germany) – do not use cherry flavored “liqueur” – if you don’t have Kirsch – better to sub with your favorite Cognac, Armagnac, Calvados, brandy, or bourbon
Fresh ground pepper
1/8 tsp. nutmeg
-Gently mix all grated cheeses and corn starch in a bowl by hand
-In a 3qt sauce pot, heat wine over medium low heat until lightly simmering
-Keep wine at a simmer and grate about 1/4 clove of garlic into wine
-Add lemon juice and sea salt
-Slowly whisk in about 2-4 T. of grated cheese mix and stir until melted
-Continue adding more cheese in small increments, allowing each portion to fully melt before adding additional cheese
-Once the cheese is fully incorporated and brought back up to temp, it should be velvety smooth
-Adjust consistency with more wine if it is too thick, or if it is too thin, lower the heat and add more cheese
-Adjust seasoning with salt, add in splashes of Kirsch and stir
-Grate fresh nutmeg and grind of black pepper when you are ready to serve
-Transfer to serving pot over a low candle or serve directly in pot
-Return to heat if fondue gets too cool or thick
-Enjoy with one of our fresh and locally baked breads or fresh produce such as broccoli, carrots, golden beets, apples, pears, or expand with pickled foods and cured meats.
Stale bread (3 days old baguette works best)
Two small cans chopped olives
-Wash the artichokes, then trim the tips off of each of the leaves including the top.
-Cut off the stems, then peel and them. Toss them in a little lemon juice to keep them fresh.
-Run the stale bread through a food processor until you have bread crumbs.
-Place the bread crumbs in a large bowl and toss in the artichoke stems and chopped olives, adding Parmesan cheese to taste. Mix all of this together.
-Add olive oil and mix until fully incorporated.
-Stuff the stuffing in each leaf of the artichoke, working the mixture as far into the middle as possible.
-Finally, steam the artichokes in about an inch of water on the stove pot until they are tender. This takes anywhere between 45 – 70 min depending on the the size of the artichoke.
Serve up and enjoy!
Neese’s Sausage Dip
You could say we’re on the tasty team, meaning we’re big fans of great food and crowd-pleasing recipes. We can’t get enough of this savory sausage dip, made with only four ingredients, including some from our favorite local vendors and fellow co-ops! Try it out at your next gathering.
-1 lb. Neese’s Sausage
-8oz. Cabot Creamery cream cheese
-1 can Field Day organic diced tomatoes
-I can Hatch diced green chiles
-Brown sausage over medium heat, then drain and crumble
-Add cream cheese, tomatoes, and chiles
-Heat and stir until cream cheese has melted and all ingredients are fully incorporated
-Serve with your favorite tortilla chips, like Late July Snacks Clasico Tortilla Chips (now 2/$4).