In this episode of Food In Five, we talk all about  Oil Fondue and why it's right for you. If you're looking for something fun and different for your next date night or just want to eat a pile of food cooked in oil, this is the episode you should be listening to. 


If you want to check out the written version of this post, go to www.chefsnotes.com/oil-fondue/
If you'd like to be part of my review squad for my new cookbook, send me an email at chefbenkelly@gmail.com or send me a message on Facebook, Instagram or Twitter @chefbenkelly.  Just say I'm interested in reviewing your book, add your address, and I'll take care of the rest.

The Glory That Is The Oil Fondue and Why Fondue Is Right For You

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You can find the written version of this episode athttps://www.chefsnotes.com/spicy-bowl/. If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog

Spicy Bowl Recipe with Beef and Chipotle Lime Sauce

You can find the written version of this episode at https://www.chefsnotes.com/lemon-parmesan-broccoli/.
If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog

Roasted Lemon & Parmesan Broccoli - The best side dish you've never had.

You can find the written version of this episode at https://www.chefsnotes.com/chicken-and-corn-chowder/ and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Chicken and Corn Chowder Recipe 
Ingredients:

 1 cup bacon, diced
 1 tbsp cooking oil
  1 cup onion, diced
  1 can corn niblets, drained, 341 ml 12 oz
  1 can Creamed Corn, 398 ml 14 oz
  5 cups Whole Milk split
  1/4 cup cornstarch
  2 cups chicken, cooked and diced
  2 cups cooked potato
  1/2 tsp salt plus more to taste
  1/4 tsp pepper
  1 tbsp sugar

Instructions:
1. Put the bacon in a medium skillet and put it on medium heat. Cook, stirring every few minutes, until the bacon is crisp, about 8 to 10 minutes. Remove the bacon from the pan and drain it on a paper towel. Set aside.
2. Heat a large pot over medium heat. Add the cooking oil, onion, and a pinch of salt. Cook the onion for 4 to 5 minutes or until the onions soften, turn translucent, and start to brown around the edges.
3. Add the corn niblets to the pot and cook, stirring for 2 minutes. Add the creamed corn, crisp bacon, and 4 cups of milk. Stir to loosen any bits of food from the bottom of the pot. Cook until the milk starts to steam.
4. In a small bowl or measuring cup, combine 1 cup of cold milk with the cornstarch. Mix well, then pour into the steaming milk. Cook, stirring, until the chowder thickens, about 5 to 10 minutes.
5. Add the chicken, potato, salt, pepper, and sugar. Simmer for 5 minutes, gently stirring now and again. Taste the chowder, adjust the seasoning as needed with salt and pepper, then serve.

Chicken and Corn Chowder Recipe

You can find the written version of this episode at https://www.chefsnotes.com/pico-de-gallo/ and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Pico de Gallo Recipe
Ingredients

 1/4 cup red onion, minced
 1 tbsp garlic, minced
  2 tbsp pickled jalapenos, minced
  2 tbsp cilantro, minced
  1 cup Roma tomatoes, minced
  1 lime, juice and zest
  1/2 tsp kosher salt
  1/4 tsp cumin
  2 tsp red wine vinegar

Instructions

  Put all the ingredients in a medium mixing bowl. Mix well.
  Taste and adjust the seasoning as needed with salt and pepper.
  Transfer the pico de gallo to a small serving bowl and cover tightly with plastic wrap.
  Put the bowl in the fridge and let the pico rest for one hour to allow the flavours to come together.
  Serve the salsa right away or store it in the fridge for up to 24 hours.


Pico de Gallo

You can find the written version of this episode at chefsnotes.com/steakhouse-creamed-spinach and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Chef's Notes Steakhouse Creamed Spinach Recipe
Ingredients:

 1 tbsp butter
 1 tbsp olive oil
  1/2 cup onion, minced
  1 tbsp garlic, minced
  312 g baby spinach 11 oz
  1/4 tsp grated nutmeg
  1/2 tsp dried basil
  1/2 cup whipping cream
  1/2 cup milk
  1/4 cup parmesan cheese
  1/2 cup grated swiss cheese
  salt and pepper to taste

Directions:

  Heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter melts and starts to foam, add the onions and sauté them for about 3 minutes or until they begin to soften.
  Add the garlic to the onions and sauté for another minute.
  Add all of the spinach to the pan and cook until it is all wilted. This will take 2 to 3 minutes.
  Pour the cream and milk into the pan, followed by the nutmeg, dried basil, and a pinch of salt and pepper. Bring to a boil, then turn the heat down to medium-low and simmer for 8 to 10 minutes or until it thickens.
  Stir the parmesan and swiss cheese into the spinach until it melts and is fully incorporated. Taste the spinach and season with salt and pepper as needed.
  Serve with your favourite steak or pork chop recipe.


The Glory That Is The Oil Fondue and Why Fondue Is Right For You

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