Don't Know What to Do with Myself

It's 9 p.m. on a Wednesday and I'm home.  I don't remember the last time that happened, and I especially don't remember the last time I watched television on, you know, an actual television. 

David makes fun of me because I say I don't watch television, but there are a few shows I watch on Hulu when I have time.  Over the last month I've gotten hooked on an ABC show called Revenge, which is just ludicrous soapy fun.  Plus I really like to mock one of the character's New England lobster fisherman accent (if that's what it is, in which case it seems like an insult to lobster fishermen).  And the clothes are fun.

Tomorrow we start the slog into technical rehearsals for Inspecting Carol, which opens the day after Thanksgiving.  I won't be home (or sleeping) much for the next eight days, which hopefully will pay off when the show opens.  I have to watch bad television while I can.

It strikes me that unhealthy (but tasty) food is the only accompaniment for bad television.  This fall, David received a fondue pot for his birthday, in memory of the terrific fondues we had in Switzerland this past spring.  It's surprisingly hard to find a good fondue recipe, because it's such a retro food.  Fortunately, one of my favorite food writers--Mark Bittman--had an easy one in his How to Cook Everything Vegetarian.  Bittman, who writes for the New York Times, is a terrific, no-nonsense arbiter of what people really want to eat.  This recipe is no exception.

Classic Cheese Fondue

Adapted from How to Cook Everything Vegetarian by Mark Bittman

2 cups dry Pinot Grigio

2 cloves garlic, crushed

1 tbsp. cornstarch

2 cups Emmenthaler cheese, shredded

2 cups Gruyere cheese, shredded

Fresh-ground black pepper

Accompaniments:  cubed crusty bread, cubes of medium-rare steak, baby carrots

Start with the fondue pot on the stove (if yours is stove-safe), combining the wine and the garlic over medium heat and bring to a simmer.  Combine the cornstarch with a tablespoon of cold water and stir thoroughly, until the cornstarch is incorporated.

Reduce the heat and add the cheese, stirring constantly over low heat.  Keep the mixture at a simmer--do not boil--and cook for approximately ten minutes.

Add the cornstarch mixture and stir thoroughly to combine.  Cook for another five minutes and continue stirring.  It may look like the mixture won't come together.  If the mixture remains clumpy at that time, add wine by the tablespoonfuls until the fondue thins out.  Transfer the fondue pot to its burner and watch to ensure that it doesn't burn.  Add a little fresh-ground pepper to taste.

Serve with desired accompaniments.  Sure, it isn't vegetarian anymore if you serve chunks of steak, but it sure is delicious.

Serves 4 as a main course;  6 as an appetizer.