List Item: Try half of the combined 1001 food books
Okay, so on the day of writing this it is a month since the wedding date. It started out as pretty much all days seem to start at the moment: consuming sweets that someone has brought back from holiday. In this case, there were chocolate-covered dates from Dubai.
Not a bad way to start the day, but of course I am focussed more on tonight’s food; dinner from St Moritz, a Swiss restaurant in Soho. The end of the work day could not come quickly enough… despite the fact that I had so much work today.
Somewhat annoyingly we got seated in an area where the light bulbs were all red. So all the food from here looks distinctly red.
We decided to share starters, the first being some Bunderfleisch. Think of it as Swiss bresaola. Very thinly sliced beef, to the point where you can start to see things through it, that has been lightly spiced and still possesses a very slight sweetness and a rich flavour. Unlike prosciutto it is not at all tough to pull apart. In fact, it is so delicate that, once you get it into your mouth, it comes apart remarkably easily.
I have always wanted to try Spätzle. Little egg noodles with cheese, nutmeg, bacon and onions? I mean, what could be better? True, we were about to eat our weight in cheese, but this was a glorious appetizer before the main event…
Okay, so I am more than slightly peeved that this is the best photo I was able to get of the fondue. I mean, it looks like we decided to have dinner in a darkroom or inside of a traffic light.
In any case, here was the main event – a Moitié-moitié fondue made of 50/50 mix of Gruyère and Vacherin. There was also more than a generous splash of white wine in the mixture. One of the things that interested me as I looked at it, being the cooking saddo that I am, is how the cheese was not separating. Usually when you melt cheese you get a translucent oily layer that forms, but not here.
To go with this delicious pot of molten was a basket of chopped bread and some boiled new potatoes that had been allowed to go cold. At the beginning I tried to follow etiquette by only using the fondue fork to dip the food and then using a regular fork to eat it off of the plate. By the end, I was just dipping and eating in a swift motion, it was bloody hot but very satisfying.
I don’t exactly want to think about the number of calories or the amount of fat that was in our pan of cheese. If I did I would probably cry. Thing is, this was a special occasion to celebrate one month of being married. So who cares, especially when the food was this much fun to eat.
I want to promise that I won’t be eagerly monitoring each month since the wedding. I want to promise that I am not going to be that guy. I just don’t know how easy that promise is to keep so early on.
Now, I am going to have to resist the urge to go all 1970s and buy my own fondue set…