Not Your Mother's Fondue (NYM Series) by Hallie Harron
Author:Hallie Harron
Language: eng
Format: mobi
Publisher: Harvard Common Press
Published: 2010-09-16T22:00:00+00:00
FONDUE POT: Large
DIPPERS: Beef, pork, or lamb pieces (see below), pita bread wedges, cherry tomatoes, cucumber spears, halved marinated artichoke hearts
1 cup olive oil
½ cup freshly squeezed lemon juice
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh cilantro
3 garlic cloves, minced
2 teaspoons lemon zest
1½ teaspoons paprika
1½ teaspoons ras el hanout
½ teaspoon cayenne pepper
Sea salt to taste
1½ cups plain yogurt
1½ pounds beef or pork tenderloin, or lamb loin, cut into ¾-inch cubes
1 2-ounce container prepared harissa
1½ quarts canola oil
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