I’ve shifted from cooking for friends in a semi-professional way to spending most of my days being paid to improvise meals in other people’s kitchens. The biggest change is that I’ve been neglecting my own appetite—and the appetites of my friends—more than ever.
If my site and this column’s title are any indication, my love of cooking began with feeding friends. No matter how elaborate a dish I make for a client, it rarely feels as satisfying as a grilled cheese I made for a college roommate. Most holidays find me working, but for New Year’s I managed to sneak away. When I planned last month’s menu I really wanted to go all out.
I even packed a batch of polenta cakes leftover from a holiday party I’d catered. Still, knowing the crowd (including seven very hungry guys), I knew they wouldn’t last through cocktail hour. Earlier that month I’d seen a baked fontina recipe on Alexandra’s Kitchen and thought it would be an elegant, indulgent party starter perfect for a grown-up gathering.
The recipe is incredibly simple. When I checked it online I noticed it was adapted from Ina Garten’s How Easy Is That? I assembled everything the night before, leaving off the olive oil, and baked it once guests arrived. I used rosemary and added red chili flakes, and because a 10-pound bone-in leg of lamb shared the oven, I baked the fontina instead of broiling it.
Keep the garlic and rosemary and your house will smell amazing. I seriously wanted to eat the air. Serve this at your next gathering—Super Bowl parties included—if you’d like a break from synthetic melted queso. I’ve already thought about trying it with red wax gouda or herbes de Provence.
For the New Year I’m committed to treating the hungry people in my inner circle better. I plan to pare down my private chef work and take on fewer small jobs so I can focus on bigger events. Work smarter, not harder. Hopefully that means more time with friends—and more baked fontina for them.
Eat up!
XO
Phoebe
Baked Fontina with Rosemary, Garlic, and Chili Flakes
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Ingredients
- 1 pound fontina cubed
- 1 tablespoon chopped fresh rosemary
- 4 garlic cloves chopped
- 1/2 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 1 tablespoon olive oil
Instructions
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Preheat the oven to 450°F (230°C).
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Arrange the cubed cheese in an even layer in a small oven-proof 6-inch casserole dish, ramekin, or cast iron skillet.
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Sprinkle the rosemary, garlic, salt, and chili flakes over the cheese. Drizzle with olive oil.
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Bake until the cheese bubbles and edges are slightly browned, about 8 to 10 minutes.
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Serve warm with toasted baguette slices, focaccia, or crackers.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
