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Simply the Best DipIn Fifteen Minutes You Can Easily Make an Amazing French Dish
One of the tastiest dishes I make is also the simplest. All you need are a few kitchen basics, and the leftover odds and ends of a few cheeses.
Fromage Fort is a French dish that involves taking the leftover bits of several cheeses and combining them with wine, a few herbs, and oil. I've experimented with several different forms and finally came up with what I consider the best (and most fool proof) version of this old classic. Absolutely any kind of cheeses can be used for this dip, but I've personally found that grated parmesan, aged gouda, a triple cream bleu, and comte is a particularly flavorful combination. Just make sure any hard or aged cheeses you use (such as parmesan) are grated. Be aware: the texture and firmness of the cheeses dictates the consistency of the dip. If you use mainly aged, extra firm cheeses, you may need to reconfigure the amounts of sour cream or oil added. This can be served with anything from a cracker or chip (in my house we always opt for Stacy's Simply Naked Pita Chips) or you can cut slices of baguette, brush them with olive oil, and pop them into a 350 degree oven for five to ten minutes, or until golden brown. Fort FromageYou will need the use of a food processor for this dish, as it is the best method for finely chopping and mixing all the ingredients.
First, add the olive oil and chopped garlic to a skillet and set to medium on the stove. The reason you add the garlic to the cold oil is that you want that oil to heat up and infuse itself with the flavor of the garlic. You also want to make sure the garlic doesn't cook too quickly or burn; if you see it begin to bubbly vigorously, turn it down to low. Cook for four to five minutes, until garlic is very soft. Meanwhile, plunk all of your grated and chopped cheeses into the food processor. Add the sour cream and hot sauce, if you like. Depending on the saltiness of the cheeses you use, you may want to add a bit of extra salt at this time, and freshly ground pepper. When the garlic is done, allow to sit for a minute or two so the oil isn't boiling hot when added to the cheese. After adding the oil and garlic, snap the lid in place and process the mixture for 30 to 40 seconds. Slowly from the top, drizzle in the wine. At this point, check the dip for taste and texture. If it is too strong or thick, add more sour cream. When the mixture becomes relatively smooth, stop and add the parsley. Spoon out and place in serving dish. Another convienient element to this recipe is that it is so versatile. If you prefer green onions or cilantro to parsley, go ahead and use either of those (or both) instead. Basil works well too. Every now and then, when I want to add a nuttiness to my Fort Fromage, I toast a handful of pine nuts and toss them in as well. Be creative, and enjoy!
The copyright of the article Simply the Best Dip in Recipes is owned by Sehaj Sethi. Permission to republish Simply the Best Dip in print or online must be granted by the author in writing.
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