Garlic Spinach Cheese Fondue The Stinking Rose Rest Recipes

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GARLIC SPINACH CHEESE FONDUE (THE STINKING ROSE REST.)



Garlic Spinach Cheese Fondue (The Stinking Rose Rest.) image

This is from the cookbook of the Stinking Rose Restaurant in LA. I use this as a spread adding more spinach to it, on top of toasted baguette slices. I also cut in half because i am only 1 person normally.

Provided by MarraMamba

Categories     Cheese

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 18

2 tablespoons unsalted butter
3 garlic cloves, diced
2/3 cup dry white wine
4 cups Fontina cheese, shredded
1 1/2 cups gruyere cheese, shredded
2 teaspoons cornstarch
2 cups finely chopped spinach leaves
1/4 cup heavy cream
salt & freshly ground black pepper
1 tablespoon minced fresh chives
chilled cooked shrimp (optional)
steamed asparagus spear (optional)
zucchini, cut into matchsticks (optional)
white mushroom (optional)
cherry tomatoes (optional)
stuffed pasta, cooked (optional)
bread cubes (optional)
crackers (optional) or breadstick (optional)

Steps:

  • In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine.
  • In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.
  • Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.

Nutrition Facts : Calories 1468.5, Fat 116.1, SaturatedFat 71, Cholesterol 410.9, Sodium 2041.7, Carbohydrate 11.6, Fiber 0.8, Sugar 4.6, Protein 81.4

GARLIC MASHED POTATOES FROM THE STINKING ROSE



Garlic Mashed Potatoes from the Stinking Rose image

Make and share this Garlic Mashed Potatoes from the Stinking Rose recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

5 heads garlic, unpeeled, separated
1/4 cup olive oil
18 ounces yukon gold potatoes, unpeeled, 1-inch pieces
6 tablespoons milk
2 tablespoons butter
3/4 cup mozzarella cheese, grated
1/2 cup sour cream
1/4 cup smoked mozzarella cheese, grated
2 tablespoons Italian parsley, chopped
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 400ºF.
  • Mix garlic and oil in large baking dish.
  • Bake until garlic is tender, about 30 minutes.
  • Cool.
  • Press garlic between fingertips to release cloves.
  • Puree garlic in processor.
  • Cook potatoes in large pot of boiling salted water until just tender.
  • Drain.
  • Return potatoes to pot.
  • Mash with potato masher.
  • Add milk and butter and continue mashing until well blended.
  • Mix in garlic puree and all remaining ingredients.
  • Season to taste with salt and pepper.
  • Transfer potatoes to 6-cup baking dish.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing).
  • Bake potatoes until heated through, about 20 minutes.
  • Spoon onto plates and serve.

Nutrition Facts : Calories 369.5, Fat 21.9, SaturatedFat 9.1, Cholesterol 35.5, Sodium 174.7, Carbohydrate 35.7, Fiber 2.6, Sugar 1.5, Protein 10.1

GARLIC CHEESE FONDUE



Garlic Cheese Fondue image

Categories     Cheese     Garlic     White Wine     Winter     Swiss Cheese     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 8

1 pound Swiss cheese, grated
1/2 Gruyère cheese, grated
3 tablespoons all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1 1/4 cups (about) dry white wine
3 large garlic cloves, minced
1 1-pound crusty French bread or sourdough bread, cut into 1 1/2-inch cubes

Steps:

  • Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
  • Set fondue over candle or canned heat. Serve fondue with bread.

GARLIC CHEESE FONDUE



Garlic Cheese Fondue image

Make and share this Garlic Cheese Fondue recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 lb swiss cheese, grated
1/2 lb gruyere cheese, grated
3 tablespoons all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon white pepper
1 1/4 cups dry white wine (about)
3 garlic cloves, minced
1 lb crusty French bread or 1 lb sourdough bread, cut into 1 1/2 inch cubes

Steps:

  • Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
  • Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
  • Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
  • Mix in more wine by tablespoonfuls to reach desired consistency.
  • Transfer to fondue pot.
  • Set fondue over candle or canned heat.
  • Serve fondue with bread.

Nutrition Facts : Calories 532.2, Fat 26.8, SaturatedFat 15.9, Cholesterol 83.3, Sodium 551.6, Carbohydrate 36.3, Fiber 1.9, Sugar 1.4, Protein 29.1

CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC



Cioppino (Seafood Soup) With Fennel and Garlic image

This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.

Provided by MarraMamba

Categories     < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

4 tablespoons olive oil
1/4 cup chopped fennel
3 tablespoons chopped yellow onions
3 tablespoons minced shallots
3 garlic cloves, minced
1/4 cup dry white wine
1 (28 ounce) can crushed tomatoes
2 tablespoons minced flat leaf parsley (Italian)
1 teaspoon crushed red pepper flakes
1 cup bottled clam juice
1 cup water
salt & freshly ground black pepper
1/2 cup unsalted butter
8 ounces prince edward island mussels
8 ounces littleneck clams
8 ounces white fish fillets, cut into chunks (such as halibut, cod, or tilapia)
4 ounces cleaned calamari, cut into 1-inch wide rings
4 ounces large shrimp, peeled and deveined, tails on (21 to 30 per pound)
2 tablespoons minced fresh basil
fennel leaves (to garnish)

Steps:

  • In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
  • In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
  • Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.

THE STINKING ROSE'S 40 CLOVE GARLIC CHICKEN



The Stinking Rose's 40 Clove Garlic Chicken image

From The Stinking Rose Web site: "You heard it right. 40 cloves! But don't let that number scare you, because they add just the right amount of zest and aroma to make this one of The Stinking Rose's® most popular dishes! " I LOVE GARLIC!!! MMMM! Prep time depends on if you bought already peeled garlic or not, and if not, how fast you can start peelin'!

Provided by ThatSouthernBelle

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons extra virgin olive oil
2 -3 lbs roasting chickens, washed and cut into pieces
salt, to taste
fresh ground white pepper, to taste
4 tablespoons fresh rosemary
1 cup flour
40 garlic cloves, Peeled
1 cup dry white wine
4 cups chicken stock
1/2 cup heavy cream

Steps:

  • Heat butter and olive oil in a deep, heavy skillet.
  • Season the chicken with salt, pepper and rosemary. Toss in flour.
  • When the pan is hot, but not smoking, add the chicken, skin side down.
  • Sauté chicken until golden brown on both sides. Remove from pan.
  • Add garlic cloves and sauté until light brown.
  • Add white wine and chicken stock. Return chicken to pan.
  • Cover and simmer for 30 minutes.
  • Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.

Nutrition Facts : Calories 799.5, Fat 47.3, SaturatedFat 17.1, Cholesterol 162.5, Sodium 488.7, Carbohydrate 45, Fiber 1.7, Sugar 4.8, Protein 37

GARLIC HERB FONDUE



Garlic Herb Fondue image

Make and share this Garlic Herb Fondue recipe from Food.com.

Provided by kzbhansen

Categories     < 60 Mins

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

8 garlic cloves, chopped
6 anchovy fillets, rinsed
1 tablespoon fresh parsley
1 tablespoon fresh rosemary
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1/2 teaspoon chili flakes
1 lemon, zest of
1/2 cup sweet butter
1/2 cup olive oil
1/2 cup heavy cream
fresh ground pepper

Steps:

  • Puree garlic, anchovies, herbs and zest in a food processor.
  • Heat butter and oil until the butter melts.
  • Stir in the garlic mixture and chili flakes and cook gently for 5 minutes.
  • Add pepper.
  • You can store in covered in refridgerator until ready to use 2-3 days.
  • Before serving reheat in fondue pot over low heat.
  • Stir in cream and heat. Do not allow to boil.

Nutrition Facts : Calories 227.8, Fat 24.7, SaturatedFat 10.1, Cholesterol 42.8, Sodium 96, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 1.2

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