7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
Monday night football, it’s time to get fancy. Head to 25 Lusk for upscale game days (we hear they have a pretty intense bar food spread and recliners for games), where chef Matthew Dolan’s truffled cheese fondue is served with Bavarian-style soft in the restaurant’s lounge. It’s just as easy to make at home, however—serve it with hard pretzels or potato chips, or parlay it into dinner by mixing it with pasta (can you say upscale mac n’ cheese?), drizzle over roasted cauliflower or asparagus, or top off a baked potato in true cheesy form.
Truffled Gruyere Cheese Fondue
Makes one pint
4 cups gruyère cheese, shredded (good quality)
2 tablespoons cornstarch
1 medium yellow onion, sliced
1 clove garlic, minced
1 1/2 cups dry white wine
1 cup heavy cream
1 cup ale
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground white pepper
1 pinch ground nutmeg
1. Mix the grated cheese and cornstarch in a bowl.
2. Sweat the onion—place slices in pan and cover; cook over low heat, stir occasionally until onion is soft and translucent.
3. Add garlic. After a few seconds, and before the garlic colors, add wine.
4. Reduce until almost dry, then add cream.
5. Reduce this by half and add the remaining ingredients, except for the cheese and starch mix.
6. Slowly whisk in the cheese and starch mix over a low heat and maintain low heat.
7. Once the texture is uniform and smooth, pass through a strainer.
8. Adjust seasoning with salt, pepper, and lemon juice as desired.