DRYER
DRIVE
TO WORK IN SCHOOL BUT YOU MAY BE
CONTENDING WITH SOME FOG.
WE'RE TALKING ABOUT CHEESE.
IT IS NATIONAL CHEESE LOVERS
DAY.
CHEF EVELYN MILIATE WITH RALEY'S
IS HERE WITH SOME RECIPES TO
HELP YOU CELEBRATE.
>> WE HAVE GOT POTATO ARE GOING
TO MAKE AND THEN SOMETHING, A
THROWBACK FROM THE PAST FO COME
ANDUE.
-- IS FONDUE.
WE HAVE THREE POUNDS OF POTATOES
AND I SLICED THESE THIN.
YOU MAY WANT TO PREPARE A DAY
HAD OF TIME.
IF YOU DO, PUT THEM IN COLD
WATER IN YOUR REFRIGERATOR SO
THEY WILL STAY NICE AND WHITE
LIKE THAT.
WE ARE GOING OF A MIXTURE OF
SOME SMOKED GOUDA CHEESE AND
ALSO HAVE ABOUT A CUP AND A HALF
OF THAT PLUS SOME ENGLISH
CHEESE.
IT GIVES IT A NICE
BRIGHTNESS
WITH THE SHARP.
ABOUT ONE QUARTER OF THAT SHE'S
WE WILL SAY FOR THE TOP AT THE
END.
IN GOES THE WHITE PART OF THE
GREEN ONION.
WE'RE GOING TO PUT A LITTLE
GARLIC ABOUT FOUR CLO OF GARLIC
IN A LITTLEVES SALT AND PEPPER.
THAT IS GOING TO GO INTO OUR
RATAN DISH.
DEIRDRE: IS THAT ANOTHER WAY OF
SAYING CASSEROLE?
>> YOU COULD SAY A CASSEROLE
DISH.
DEIRDRE: BECAUSE --
CROOKS WE'RE GOING TO BROWN IT
ON TOP.
THAT IS WHY WE CALL IT THAT.
DEIRDRE: BUT IT IS NICE.
YOU CAN DO THIS AHEAD OF TIME
AND IT SERVES A LOT OF PEOPLE
AND IT REHEATS REALLY WELL.
>> JUST PUT IN YOUR CASSEROLE
DISH, AKA GRATON DISH.
WHAT WE HAVE OVER HERE IS A
MIXTURE OF TWO CUPS
OF MILK, A
CUP OF CREAM AND HALF A CUP OF
CHICKEN BROTH.
GET OUR POTATOES IN HERE AND
LAYER THEM SO THEY STAY IN THE
PAN NICE.
DEIRDRE: THIS IS AN ENTREE
?
>> IT IS A GREAT SIDE DISH WHEN
YOU WANT THAT COMFORT FOOD AND
CHEESE ALWAYS GIVES YOU THAT
KIND OF COMFORT FOOD.
YOU WILL SEE IF YOU PUSH THE
POTATOES DOWN, YOU MIGHT --
THEY'RE NOT ALL COVERED WITH THE
MILK.
WHAT WE WILL DO IS PUT A LITTLE
FOIL AND BAKE IT AT 375
PROXIMALLY AN HOUR.
IF POTATOES ARE A LITTLE BIT
THICKER THAN THIS, MAYBE AN HOUR
AND 15 MINUTES.
THIS IS ONE THAT WE HAVE THAT IS
BAKED.
YOU SPRINKLE THE REMAINING
CHEESE AND GREEN ONION TOPS.
DEIRDRE: AND GOOD TO GO.
DOES IT NEED TO SLAP BEFORE YOU
SLICE IT?
>> YOU WANT TO LET IT SET FOR
ABOUT 10 MINUTES.
WE'RE GOING TO GO FONDUE.
IT IS QUICK AND EASY IF YOU HAVE
A SMALL CROCKPOT OR FONDUE POT.
CUT YOUR GIRLY CLOTHES AND
HAVE
AND RUB THIS -- CUT YOUR GARLIC
CLOVES IN HALF AND RUB THIS.
ABOUT ONE QUARTER OF A DRY WHITE
WINE.
ONCE IT IS SIMMERING, BEFORE WE
PUT IN OUR CHEESE OK, AND WHAT
WE HAVE I
THE WORLDS BERG -- A
LETTER SWISS CHEESE AND THIS ONE
GIVES IT A BIT OF A BITE.
HE OF ACCOMMODATION OF CHEESE.
WE ARE ALSO GOING TO USE A
COUPLE OF TABLESPOONS OF FLOUR.
DEIRDRE: WHAT DOES THAT DO?
>> IT HELPS THE CHEESE TO
STAY
TOGETHER.
SHE SEPARATES WITH THE OIL.
WE WILL THROW THAT IN THERE.
MAKE SURE YOU DON'T HAVE IT ON
TO HIGH BECAUSE YOU CAN SCORCH
THE BOTTOM AND YOUR CHEESE CAN
SEPARATE AND IT IS NOT GOING TO
BE GOOD.
IF YOU HAVE A CROCKPOT, PUT IT
IN YOUR CROCKPOT.
IF YOU HAVE A FONDUE POT, PUT IT
IN THERE.
DEIRDRE: AND YOU ARE READY TO
GO.
>> AND YOUR BREAD.
DEIRDRE: SO MUCH FUN FOR IPARTY.
>> THAT IS CHEESEY FOR A NICE
WINTER --