Hearthware NuWave Precision - Brie & Sun-Dried Tomato; Fondue; Shabu-Shabu

54 • NuWave PIC Complete Cookbook
Shabu-Shabu
Serves: 4-6
6 cups vegetable stock
5 green onions, thinly sliced
1 tablespoon grated ginger
2 cloves garlic, crushed
1 whole red chili pepper, seeded and
thinly sliced
4 tablespoons soy sauce
6 cups assorted vegetables, cleaned
and cut
Salt and pepper to taste
Directions
1. In large pot, warm the vegetable
stock over Medium (275°F) heat.
2. Add chopped green onions, ginger,
garlic, and chili pepper, and bring to
boil on High (425°F).
3. Reduce heat to Medium-Low (175°F)
and let simmer for 30 minutes.
4. Arrange vegetables on plate and
keep refrigerated until fondue stock
is ready.
5. Strain and transfer stock to fondue
pot and keep on Medium-Low
(175°F) heat.
6. Dip vegetables using fork or skewer.
7. Serve with your favorite dip.
Tip: Shiitake mushrooms, green
onions, rm tofu, tomato wedges,
leafy dark green lettuce are ideal
vegetables to dip.
Tip: Change up the recipe by adding
beef, chicken, pork, lamb and
seafood.
Brie & Sun-dried Tomato
Fondue
Serves: 4
3 tablespoons dry packed sun-dried
tomatoes
8 ounces Brie cheese, trimmed of rind
and cubed
1 tablespoon cornstarch
1 tablespoon butter
1 shallot, minced
½ cup dry white wine
1 tablespoon granulated sugar
Directions:
1. Soak sun-dried tomatoes in boiling
water and cover for 10 minutes.
2. Drain tomatoes and pat dry.
3. Chop tomatoes into small pieces;
set aside.
4. In bowl, toss cubed Brie with
cornstarch until well coated;
set aside.
5. In large saucepan, melt butter over
Medium (275°F).
6. Add shallots and sauté until
softened.
7. Add wine and heat until just
simmering.
8. Reduce heat to Medium-Low
(175°F).
9. Add Brie mixture by handfuls to
saucepan, stirring constantly until
cheese is melted.
10. Stir in sun-dried tomatoes and
sugar; mix well.
11. Transfer to fondue pot and serve
immediately.