What are some recipes using real Gouda Cheese?!
Answers: how to keep it fresh after opening the wheel? what can I use it for? I got some as a gift
Smoked Gouda Cheese Macaroni
6 cups water
1 teaspoon salt
1/8 teaspoon vegetable oil
1 pound ditalini or small elbow macaroni
2 tablespoons plus 1/2 teaspoon unsalted butter
2 tablespoons bleached all-purpose flour
2 1/2 cups milk
1/4 teaspoon freshly ground white pepper
1/4 pound smoked Gouda cheese, grated
Parsley
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.
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West Indies Chicken Soup with Gouda Cheese Ingredients
1 c Dried kidney beans; sorted
3 tb Olive oil
16 c Light Chicken Stock
1/2 sm Pumpkin; peeled, seeded, and
1 lg Onion; cut into small dice
1 c Diced white chicken meat;
1 Clove garlic; minced
1 bn Green onions; minced
1 tb Ground coriander
3/4 lb Gouda cheese; grated
1 1/2 ts Ground caraway seeds
Salt and pepper; to taste
The rich, golden squash paired with plump kidney beans, chunks of chicken breast, and nutty Gouda cheese make a premium combination for cool-weather dining. 1.Soak the beans in 6 cups of water overnight. Drain and place in a heavy-bottomed, 6-quart saucepan. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook, stirring occasionally, for 2 hours or until the beans are tender. 2.Using a large saute pan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add to the cooked beans and mix well. 3.Add the pumpkin and bring to a boil over high heat. Cook for 10 minutes, stirring frequently, until the pumpkin is very tender and the mixture is slightly thick. 4.Add the chicken, green onions, and cheese, reduce the heat to moderate, and cook just until the cheese melts and the chicken is cooked through, stirring constantly. 5.Season with salt and pepper and serve immediately. 6.Makes about 9 cups.
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Tomato and Gouda Cheese Soup
6 Servings
2 tablespoons (1/4 stick) butter
1 large onion, sliced
2 28?ounce cans Italian plum tomatoes, with juices
1 ? cups canned chicken broth
1/2 cup whipping cream
1 teaspoon dried summer savory
? teaspoon celery seed
? cup grated Gouda cheese
Chopped fresh parsley
Additional grated Gouda cheese
Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add tomatoes with their juices and chicken broth. Break up tomatoes with spoon. Simmer 30 minutes. Add cream, savory and celery seed and bring to simmer. Season to taste with salt and pepper. (Can be made 2 days ahead. Cover and chill. Bring to simmer before serving.)
Ladle soup into bowls. Stir 2 tablespoons grated cheese into each. Sprinkle with parsley. Serve, passing additional grated cheese separately.
6 cups water
1 teaspoon salt
1/8 teaspoon vegetable oil
1 pound ditalini or small elbow macaroni
2 tablespoons plus 1/2 teaspoon unsalted butter
2 tablespoons bleached all-purpose flour
2 1/2 cups milk
1/4 teaspoon freshly ground white pepper
1/4 pound \ Gouda cheese, grated
Parsley
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.
Twice-Baked Gouda-Stuffed Potatoes
4 Baking potatoes
Vegetable oil, (optional)
1 1/2 c Shredded Gouda cheese
1/2 c Sour cream
2 tb Butter
2 tb Chopped green onion
1 tb Chopped fresh parsley
2 ts Prepared horseradish (opt.)
Salt & pepper to taste
4 sl Bacon, cooked crisp and
-crumbled
Garnish:minced fresh parsley(opt)
Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired, rub
with a little vegetable oil or vegetable shortening. Prick in several
places with fork. Bake in preheated oven for 1 hour. Reduce oven
temperature to 350 degrees F.
Cut potatoes in half lengthwise and allow to cool long enough to handle.
Hold with a thick potholder or oven mitt and scoop out flesh with bowl of
spoon, being careful to leave shells intact (about 1/4-inch thick). Add 1
cup of the cheese, plus the sour cream, butter, onion, parsley, horseradish
(if using), pepper and salt, to the potato flesh. Mash with potato masher
or beat until smooth in an electric mixer.
Fill potato shells with mixture; sprinkle with remaining cheese. Bake at
350 degrees F for 20 minutes. Sprinkle bacon over potatoes for last few
minutes of baking. Garnish with plenty of minced fresh parsley.