Smoked Gouda Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese.
• Combine cooked pasta and cheese sauce; transfer to prepared dish.
• Bake in preheated oven for 15 minutes, or until heated through.

Steps:

• Preheat oven to 425°. Place mushrooms, broccoli, pepper and onion in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 10-12 minutes or until tender., Meanwhile, place bread slices on a baking sheet. Mix mayonnaise and garlic; spread over bread., Change oven setting to broil. Spoon vegetables over bread slices; sprinkle with cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted.

Steps:

• Heat the milk in a large saucepan over medium-low heat to 185 degrees F.
• In a separate large pot over medium heat, make the roux by melting the butter and slowly whisking in the flour and onion powder. Once the milk has reached temperature, add the roux and the cheese. Using an immersion blender, carefully blend all ingredients until smooth. Season with salt and pepper. Stir in the macaroni.

Steps:

• Start 5 briquettes of charcoal on one side of a large barbecue and wait until they are white hot.
• Meanwhile, soak one handful apple wood chips in water.
• Fill an aluminum roasting pan with ice, and put on the other side of the grill.
• Put a piece of tinfoil over the ice, and lay the cheese on top of that so the cheese is slightly below the level of ice, making a boat with the tinfoil so that water cannot come inside.
• Drain the water from the wood chips.
• Add half of the wood chips, and put the lid on. Smoke for ten minutes, and then flip the cheese over and smoke for another ten minutes, adding more wood chips if necessary. Remove, and refrigerate immediately.
• Notes:.
• Though I have found apple wood to be the best for cheese, you can use other wood, but it should be a light smoking wood such as pecan, or maybe maple. Mesquite, and Hickory are definitely not recommended as the smoke is too intense for cheese.

Steps:

• Preheat the oven to 375 degrees F. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.

Steps:

• In a large skilled, heat up about 3 Tablespoons butter at medium heat.
• Flour chicken and shake off excess.
• Brown chicken breasts and remove from heat, keep warm.
• Add chicken broth to pan, deglazing browned bits. Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts. Add in grated ginger root.
• When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt. Blend well.
• Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat. Cover until cheese on top melts.
• serve with rice or noodles. LOTS of sauce.