Cooking with Tim Kennedy

Published August 23, 2010

Say HELLO again to our most manly friend, Tim Kennedy. The MMA ultimate fighter / husband / book reader I interviewed a few months back. You know—the interview in which I realized that all of my childhood friends may or may not have purposefully allotted me the Wookie role in our endless hours of Star Wars reenactments? Yeah…that interview.

Anyhoo…seeing as we’re currently discussing The Hunger Games trilogy (ultimate fighting of the future, anyone?), I’ve decided to interrupt the book reviews to say I’ve done as promised. I’ve pulled a few strings (or perhaps just sent an email) and asked Tim for one of his fantabulous reading recipes. And because he’s THAT kind of guy, he sent us a super tasty one. Fondue. With an entire bottle of Chardonnay in it. I made it last week…just to try it out for all of you obviously, and, well…let’s just say I’ll be making it again. Soon.

So you know the deallio: Give us curious folk a comment on how your weekend went (and whether you watched Tim’s fight—er…does anyone else have a serious issue with that ruling??? 2 words: Take. Downs.) before reading on through the deliciousness below ;-).

Tim Kennedy’s Recipe for Fondue

Ingredients:

1. 1 garlic clove
2. 1 bottle dry (good) Chardonnay
3. 4 cups sharp cheddar
4. 2 cups Gruyere cheese
5. 2 cups mozzarella

For Dipping:

1. apples
2. pears
3. French bread
4. sirloin
5. baby corn
6. mushrooms
7. (side note from Mary: I also included grapes and large chile peppers to dip in ours)

Turn on your fondue pot. Bruise the garlic and rub it thoroughly throughout your pot.

Pour the wine into the pot for 3-5 minutes uncovered, and until it begins to steam but not boil.  (Have all your dipping sides prepared sliced/cubed at this point–French bread into cubes, apples into slices, steak into strips, etc…)

Gradually add your cheese and pepper.

Lower heat to low/medium and cover for 6 minutes. (I typically lay out all the dipping material at this point.  My wife [that'd be Tim's wife, Ginger] is a vegetarian so I usually separate some for her into a smaller fondue pot so my sirloin doesn’t get her sick.)

Enjoy.

Oh we will, Tim. We will . Thanks.

Tags: cheese fondue recipe, MMA fighter, Tim Kennedy, ultimate fighting