Link: Epicurious.com’s Cheese Fondue Recipe

Ingredients:
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)

Accompaniment:
cubes of French bread on fondue forks or long wooden skewers

Special equipment:
a fondue pot

To make:

1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
2. Add wine to pot and bring just to a simmer over moderate heat.
3. Stir together cornstarch and kirsch in a cup.
4. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
5. Stir cornstarch mixture again and stir into fondue.
6. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
7. Transfer to fondue pot set over a flame and serve with bread for dipping.

I originally found this recipe over a year ago when we wanted to make some Swiss cheese fondue when a friend was coming over for dinner. Unfortunately, we had been used to making cheddar and beer fondue and decided to not follow the directions; the result was too much flour, a full bottle of wine in the fondue, and three drunk people eating a not-soft-enough cheese thing with sticks. Since then, we’ve tried it again with a much higher success rate. Our only major change to the recipe is to remove the garlic; all the taste of the original fondue, minus the vampire-killing aftertaste.

Located just north of the Pantano and Broadway intersection, this local sandwich shop comes as close as you can get to Philly while still being 2000+ miles away (they even import their rolls from a Philly bakery).

I picked the chicken cheesesteak with peppers and provolone and Lauren picked the veggie with mushrooms and provolone. Both were quite excellent tasting albeit a little greasy (what do you expect from a cheesesteak?). The staff was courteous, service was prompt, and food was very enjoyable. As the name states, it’s a hoagie (sub, grinder, po-boy, sandwitch on a long roll, etc…) and cheesesteak place and there isn’t much else on the menu. After asking where the owners were from, we learned that they moved here from NJ, so the food is as close to authentic as you can get.

The two of us ate for just under $20, placing it on the more affordable side of local, non-fast-food eateries but on the high side for a pair of cheesesteaks and drinks. Regardless of the price, we would certainly go back again.