New recipes

Smoky Gouda Biscotti

Smoky Gouda Biscotti


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Heat the oven to 350 degrees F. Lightly coat an 11-by-17-inch rimmed baking sheet with the vegetable oil.

Combine the all-purpose flour, whole-wheat flour, baking powder, salt, sweet paprika, and smoked paprika in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed. Add the pecans and mix to combine and to break up the nuts into small pieces. Add the cheese and mix briefly on low to combine. Add the butter in pieces and mix on medium-low speed until the mixture looks like damp sand. Set aside 1 tablespoon of the beaten eggs. Combine the remaining eggs with the olive oil and milk and pour into the mixing bowl. Mix on medium speed until a soft, slightly sticky dough has formed.

Turn the dough out onto a lightly floured work surface and pat it into a disk. Divide it in half. Lightly moisten your hands with water and gently roll one portion of dough into a rough oval. Place it lengthwise on one half of the baking sheet and use your hands and fingers to stretch and pat the dough into a log about 2 ½ inches wide and 12 inches long. Shape the second piece of dough in the same way, moistening your hands as necessary. Press down on the logs to flatten them out a bit and make the tops even. Brush the reserved egg over the tops of the logs.

Bake the logs for 25 to 30 minutes, or until they are lightly browned and just set—they should be springy to the touch and there should be cracks on the surface. Transfer the baking sheet to a cooling rack. Gently slide an offset spatula under each log to loosen it from the baking sheet. Let the logs cool for 5 minutes, and then transfer them to the rack and let cool for 20 minutes. Lower the oven temperature to 325 degrees F.

Transfer the cooled logs to a cutting board and, using a Santoku knife or a serrated bread knife, cut them on the diagonal into 1/2-inch-thick slices. Arrange the slices, cut-side up, on the baking sheet (in batches if necessary) and bake for 20 minutes. Turn the slices over and bake for another 15 to 20 minutes, until they are crisp and golden. Transfer the slices to the rack to cool completely. The biscotti will keep for up to 10 days in an airtight container stored at room temperature.


Recipe Summary

  • 1 (16 ounce) package seashell pasta
  • 2 ½ tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 ½ cups milk
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 4 ounces smoked Gouda cheese, shredded

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.


  • 6 ounces Swiss cheese
  • 6 ounces applewood smoked Gouda
  • 2 tablespoons cornstarch
  • 1 cup dry white wine
  • 2 teaspoons minced garlic
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon freshly grated nutmeg
    1. In a mixing bowl, toss the cheese with the cornstarch. Set aside.
    2. Bring the wine, garlic, lemon juice, and dry mustard to a boil in a medium saucepan.
    3. Reduce the heat and bring the wine to a simmer.
    4. Slowly add the cheese, stirring constantly. As you add a handful, stir until it melts and the mixture begins to thicken, then add another handful until all the cheese is incorporated. Trust the process if you haven&rsquot made fondue before.
    5. When all the cheese is incorporated, turn the heat down as low as you can and stir in the nutmeg and salt and pepper to taste.
    6. Keep the fondue warm until you&rsquore ready to serve.

    Valentine’s Day Recipes

      by The Freshman Cook by Karen’s Kitchen Stories by Hezzi-D’s Books and Cooks by Our Good Life
    • Smoked Gouda Fondue by A Kitchen Hoor’s Adventures by Palatable Pastime by Cindy’s Recipes and Writings by Books n’ Cooks by Family Around the Table

    We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!


    Recipe Summary

    • 1 ¼ pounds broccoli, cut into spears
    • ½ cup chopped onion (1 medium)
    • 2 cloves garlic, minced
    • 1 tablespoon butter
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • 1 ½ cups fat-free milk
    • 3 ounces smoked Gouda cheese, shredded (3/4 cup)
    • ¾ cup soft bread crumbs (1 slice)
    • 2 teaspoons butter, melted

    Place a steamer basket in a large saucepan. Add water to just below the bottom of the steamer basket. Bring water to boiling. Add broccoli to steamer basket. Cover and reduce heat. Steam for 6 to 8 minutes or until just tender.

    Meanwhile, for sauce, in a medium saucepan cook and stir the onion and garlic in the 1 tablespoon hot butter until tender. Stir in flour, salt, and pepper. Stir in the milk. Cook and stir until thickened and bubbly. Gradually add cheese, stirring until melted.

    Transfer broccoli to a 1 1/2-quart au gratin dish or 2-quart square baking dish. Pour sauce over broccoli. Combine bread crumbs and the 2 teaspoons melted butter sprinkle over sauce. Bake, uncovered, in a 425 degree F oven for 15 minutes or until crumbs are lightly browned. Makes 6 servings.


    Classic Cheese Ball Recipe Variations

    If you want to talk about variations – you could add:

    • for more of a holiday flavor add 1/4 cup dried cranberries, roughly chopped and 2 teaspoons fresh rosemary, chopped
    • use sharp cheddar cheese instead of gouda
    • roll in walnuts instead of pecans
    • 1/4 cup chopped fresh chives
    • add 1/4 cup chopped fresh chives and 1/4 cup chopped oil-packed sun-dried tomatoes, drained
    • roll into 2 logs instead of a ball


    Spicy Smoked Gouda & Roasted Red Pepper Bisque

    I know it’s the most basic thing ever, but fall is my favorite season. By a long shot.

    Don’t worry, I’m not dressed in Uggs with a Starbucks PSL in hand, wrapped in a giant plaid scarf while shopping for decorative glass pumpkins.

    I’m not THAT basic. But I AM darn close.

    Usually by the end of August, I’m over summer. I’m over the heat. The humidity. My tan starts to fade, and I don’t mind. I crave the crisp, cool air. I long to be able to step outside and not be bowled over by oppressive heat. I look forward to football Sundays (and all the food that comes along with that, of course). I anxiously anticipate all the leaves changing color. I long for honeycrisp apples. I can’t wait to wear cozy sweaters and to sip on hot coffee in the mornings. I eagerly await evenings in front of the fireplace and sleeping with the windows cracked. And yes, I might even crave a pumpkin spice coffee from Dunkin.

    This season is just…the best.

    With it comes all of that magic, along with some pretty spectacular comfort food. Cozy food, as I like to call it. It’s the kind of food that warms you up, literally and figuratively speaking.

    And this soup is just that. Pure cozy comfort. In a bowl!

    I love roasted red pepper soups. They have such an amazing flavor, and when they are served creamy and smooth, I lose my mind. There’s something about a bisque or a creamy soup that makes me weak in the knees. And the flavor of roasted red peppers makes me swoon. They’re sweet, smoky, and still just as bright tasting as a fresh bell pepper. I love them.

    This soup is so loaded with tons of flavor and richness, it is hard to imagine such results can be accomplished in such a relatively short cooking time. That’s one thing I love about soup: once you learn the basic technique, you can apply it in a million different ways. Uncomplicated ways! Soup is so much easier to make than a lot of people think. You saute a little veg until soft, add your liquids/spices/other flavorings, and let things simmer away for a bit. Depending on the soup, you’re ready to serve it, or it may require a blending step.

    Either way, soup is NOT hard to make. And it is the epitome of fall food, at least in my mind.

    Not only is this one easily made vegetarian without sacrificing an ounce of flavor, but it’s also spicy, savory, a touch sweet, rich, creamy, and smoky! That last part is thanks to smoked gouda. Oh yes, that’s right. I put smoked gouda in our red pepper soup.

    Trust me. You’re gonna like it. It’s kind of amazing.

    This soup is stellar without the cheese. Let me just state that as fact. It just is. It’s already creamy and rich and so, so tasty. But something truly magical happens when that cheese gets melted into it.

    The flavor level goes from a “wow!” to a “WOWZA!”


    • 1 ¼ pounds broccoli, cut into spears
    • ½ cup chopped onion (1 medium)
    • 2 cloves garlic, minced
    • 1 tablespoon butter
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • 1 ½ cups fat-free milk
    • 3 ounces smoked Gouda cheese, shredded (3/4 cup)
    • ¾ cup soft bread crumbs (1 slice)
    • 2 teaspoons butter, melted

    Place a steamer basket in a large saucepan. Add water to just below the bottom of the steamer basket. Bring water to boiling. Add broccoli to steamer basket. Cover and reduce heat. Steam for 6 to 8 minutes or until just tender.

    Meanwhile, for sauce, in a medium saucepan cook and stir the onion and garlic in the 1 tablespoon hot butter until tender. Stir in flour, salt, and pepper. Stir in the milk. Cook and stir until thickened and bubbly. Gradually add cheese, stirring until melted.

    Transfer broccoli to a 1 1/2-quart au gratin dish or 2-quart square baking dish. Pour sauce over broccoli. Combine bread crumbs and the 2 teaspoons melted butter sprinkle over sauce. Bake, uncovered, in a 425 degree F oven for 15 minutes or until crumbs are lightly browned.


    Smoked Gouda and Cheddar Cookies

    When Thanksgiving is over, it is time to work on cookies. Testing, planning and prepping. Many years ago, when I started to give out cookies, Bryan worked in a tiny company with just 5 employees. Including family and friends, I probably baked about 40 cookies. Today, Bryan works in a large company with more than 150 people. Although we don’t give out to everyone, but my cookie list has been growing every year. This year has definitely reached a new high. I’m going to make 200 cookies and 200 marshmallows!

    Yes, lots of treat! But actually, I really enjoy making cookies. Warm oven, aromatic cookie scent, Christmas music and cold weather, that is what the holidays should feel like. It’s relaxing in a way. And of course, many taste test for me! To help you through cookie planning, I want to share a few of tips.

    1. Go with what you are familiar with. Don’t try to bake 5 new cookies that you have never done before. Not only they may not all come out good, you can be overwhelmed by all the new recipes. I usually include 1 new recipe each year, but I will test the recipe ahead.
    2. Divide your work into a few days. You don’t have to make everything on the same day.
    3. Find recipes of cookies (or treat) that can be stored for a few days. I usually bake everything and give them out within 5 days. Marshmallows are the best! One batch can be divided into many and they last for a long time. (Some cookie dough can be made ahead and freeze too!)
    4. Don’t be over-ambitious. It’s ok to make only 1 type of cookie or treat. It’s ok that you only bake for a few people. Do what you are comfortable with.
    5. Enjoy the process. It’s the holiday!

    So this year, I want to include a type of savory cookies. There are people who are not fond of sweet treat (you must know someone too!), so why not stir things up and do something completely unexpected? These Smoked Gouda and Cheddar Cookies are exactly what I’m looking for! This recipe is from Dorie’s Cookies. Dorie Greenspan is such an expert in cookie baking. Her recipes are easy to follow and the cookies are always delicious. I think this is the ONE cookie book anyone will need!

    Back to the cookies, they are buttery, smokey, and cheesy. The flavors are complex and unique. It’s very easy to do and all you need is food processor and 7 ingredients. Throw everything in the food processor, pulse and pulse. There is the dough and roll it out. Chill, cut and bake. It really can’t be any easier than that! The cookies come out perfectly uniform. I can easily eat ten of them in one go. Not only they will make excellent gifts, they are also great to serve as appetizer, like on a cheese board with jam and grapes. Enjoy, and Happy Holiday Baking!


    Smoky Gouda-Sauced Broccoli

    Place a steamer basket in a large saucepan. Add water to just below the bottom of the steamer basket. Bring water to boiling. Add broccoli to steamer basket. Cover and reduce heat. Steam for 6 to 8 minutes or until just tender.

    Meanwhile, for sauce, in a medium saucepan cook and stir the onion and garlic in the 1 tablespoon hot butter until tender. Stir in flour, salt, and pepper. Stir in the milk. Cook and stir until thickened and bubbly. Gradually add cheese, stirring until melted.

    Transfer broccoli to a 1 1/2-quart au gratin dish or 2-quart square baking dish. Pour sauce over broccoli. Combine bread crumbs and the 2 teaspoons melted butter sprinkle over sauce. Bake, uncovered, in a 425 degree F oven for 15 minutes or until crumbs are lightly browned. Makes 6 servings.


    Smoky Green Beans

    For those of us that love the classic holiday green bean casserole topped with crunchy fried onion rings, this recipe comes close for me. The smoked Gouda does give it a rich, twist, though. This is a modification of Dana Carpender’s cauliflower recipe in 500 Low-Carb Recipes. But quite by accident, I discovered it is also a great way to do green beans! You could even add some mushrooms and pre-toast some thinly sliced onions in a very hot oven and sprinkle those on top to make it even more similar to the classic holiday favorite. If you top with onions, be sure to add that to the nutritional numbers below and I did not put the onions on top. If doing this with cauliflower, cook 1 large head and mash slightly with a fork. Increase cream cheese to 6 oz. and smoked Gouda to 4 oz. Recalculate nutritional info if you use cauliflower. Induction friendly.

    More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

    DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

    INGREDIENTS:

    1 lb. frozen or fresh green beans

    4 oz. cream cheese, softened

    2 oz. smoked Gouda cheese, grated

    DIRECTIONS: Cook beans until tender crisp. Drain. Stir in softened cream cheese and black pepper. Grease glass casserole dish and spoon half the bean mixture in. Sprinkle with half the grated smoked Gouda. Spoon remaining green beans into dish and top with rest of Gouda cheese. Sprinkle with paprika. Bake at 350º for 20-30 minutes or until bubbly.


    Father's Day Savory Gouda Biscotti

    When I saw this recipe in Food & Wine, I immediately thought of my dad who loves Gouda cheese. although, normally on a Ritz cracker. :)

    Gouda Biscotti (ie: cookies for beer)
    Food & Wine magazine>

    2 & 1/4 tsp. instant yeast (active dry is what the original recipe calls for. Click here for more info/instructions.)
    3/4 c. plus 2 TBSP warm water, divided
    1 TBSP sugar
    2 & 3/4 c. all-purpose flour, divided, plus more for dusting
    8 oz. Gouda , grated
    1/2 c. walnuts, finely chopped
    1/8 tsp cayenne
    1 teaspoon kosher salt
    6 TBSP unsalted butter, softened

    In a medium bowl, combine the instant yeast with 1/2 cup of the warm water, sugar and 3/4 cup of the flour. Cover and let stand about 30 minutes it will rise and be spongy. (If using regular yeast packets, please refer to the original recipe.)

    Line a baking sheet with parchment paper.

    In a large bowl, combine the remaining 2 cups of flour with the Gouda, walnuts and salt. Make a well in the center and add the yeast mixture with the remaining 1/4 cup plus 2 tablespoons water. Stir in the softened butter until a dough is formed.

    Dump the dough and any loose bits onto a lightly floured work surface and knead until smooth, about 5 minutes. Divide into thirds (a bench scraper is great for this). Using your hands and a rolling pin, form each piece into a log, about 8-9" long and about 1" high.

    Place on the parchment lined sheet. Cover with lightly damp paper towels and then plastic wrap. Let rise 45 minutes.

    Remove the plastic wrap and paper towels and bake the logs for about 35 minutes, until they are golden and puffed. Place the baking sheet on a cooling rack and let cool for 20 minutes.

    Meanwhile, reduce the oven temp. to 300 and put racks on the lower and upper thirds of the oven (use your oven mitts!). Line another baking sheet with parchment.

    Using a serrated knife, slice the logs on a diagonal 1/3 to 1/2 inch thick. Place cut pieces on 2 baking sheets and bake for 45 minutes to 1 hour, until golden and crisp. Flip the biscotti halfway through and shift the baking sheets from top to bottom and front to back.

    Transfer the biscotti to a rack and let cool completely before serving. Serve with an ice cold beer. iced tea is ok, too. Heck, I even ate 2 of these for breakfast with orange juice.


    Watch the video: Professional Baker Teaches You How To Make BISCOTTI! (July 2022).


Comments:

  1. Mikamuro

    It is true! The idea of ??good support.

  2. Danton

    Very good post! Thanks for the work you've done!

  3. Daibhidh

    Kapets!

  4. Wilbart

    Just under the table

  5. Karsten

    In my opinion, you admit the mistake. I can prove it. Write to me in PM, we will discuss.

  6. Thompson

    I like your posts, it makes me think)

  7. Avery

    Everything in this article is correct. Nice blog, added to favorites.



Write a message