Recipe #1 in our Exclusive Series of Gourmet Recipes by
Chef Arie Pavlou!
Cheese Fondue with Lamb by #sexychef
1.5 cups white wine (dry riesling, pinot gris or dry chablis)
1 clove garlic
1 lb grated cheese
1/2 lb raclette
1/2 lb fontina
1 Tbl cornstarch
1 tsp mustard powder (colemans)
nutmeg to taste
white pepper to taste
3/4-1 lb lamb loin cut in 3/4 inch cubes from your butcher
(You may substitute with lamb leg or shoulder)
2 Tbl olive oil
1 Day Old Baguette cut into 1″ cubes or smaller
Season lamb with salt and pepper, set aside
Grate cheese and toss with sifted cornstarch and mustard powder in a bowl
Put aside bowl
Lightly smash garlic clove but keep in tact.
In 2 quart pot, bring white wine and garlic to a boil and remove garlic.
Reduce flame to low, stir in grated cheese 1/2 cup at a time with wooden spoon in a figure 8 motion (this method will prevent cheese from clumping) until each stage dissolves and you get a nice fondue texture.
Add a pinch of nutmeg and a pinch of white pepper to taste.
There is no need to add salt as the cheese has salt in it
Place into fondue pot
Immediately heat 2 Tbl of olive oil in sauté pan large enough for 1 or 2 batches of lamb.
When olive oil begins to smoke carefully add lamb and brown on all sides.
For Rare-Medium Rare: brown for 2 minute all around
For Well Done: brown longer
Do not be afraid to taste a piece for temperature.
Remove lamb and place on serving plate
Dip lamb and bread cubes in cheese and enjoy!
“The Congressman’s Wife” by Charlene Keel and Arie Pavlou is a steamy action-packed novel about the beautiful wife of a congressman who falls for a sexy chef.
“A spicy outing that should feed readers’ hunger for romance.”
About Arie Pavlou:
Arie Pavlou is a popular chef who attended Le Cordon Bleu in Paris and then perfected his craft at some of the top-rated Michelin restaurants in France and New York. He has lived and worked in France, Cyprus and the U. S. and is an avid world traveler who speaks five languages. Currently Chef de Cuisine at the renowned Bridgehampton Inn in Long Island, New York, his specialties include Caramelized Baked Alaska, Winter Salad, Roast Lamb Fondue, Wild Game and Poached Pears with Mint Ice Cream.