Three ideas to help you get more of that gooey flavour you love

Simcoe Reformer - Times-Reformer - - LIFE - ATCO BLUE FLAME KITCHEN

Try our three three-cheese recipes, please! (Say that three times fast!)

No mat­ter the cui­sine, you can never go wrong with cheese. Here’s how you can get more of that gooey, melty, savoury flavour you love:

Our Three Cheese Que­sadil­las fea­ture a blend of cream cheese, Mon­terey Jack, and feta for a rich, creamy fill­ing.

As with all que­sadil­las, the sky’s the limit on what you put in it — try adding your favourite veg­eta­bles or left­over cooked meats.

Our Three Cheese Spi­rals with Gar­lic Bread Crumbs is an el­e­vated yet fun take on mac-and­cheese.

Spi­ral pasta is folded into a white cheese sauce made of melty moz­zarella, creamy Havarti, and sharp Parme­san, be­fore be­ing topped with gar­licky bread­crumbs and baked for a slightly crisped crust.

You’ll swoon over our deca­dent Three Cheese Fon­due, which com­bines clas­sic Gruyère with cream cheese and Parme­san. Serve with cubed French bread.

ATCO Blue Flame Kitchen’s col­umn on healthy eat­ing for busy fam­i­lies runs Wed­nes­days in the food sec­tion. For tips on cook­ing, food safety or house­hold mat­ters, call 1-877-420-9090 toll­free, email bfkan­swer­line@atco. com or chat with us live on­line at ATCOBlueFlameKitchen.com.


1 clove gar­lic, crushed 1 cup (250 mL) fresh bread crumbs 1 tbsp (15 mL) olive oil 3 tbsp (45 mL) but­ter 3 tbsp (45 mL) flour 3 cups (750 mL) milk, heated 1/2 tsp (2.5 mL) each salt, pep­per and nut­meg 11/4 cup (300 mL) shred­ded moz­zarella cheese 1 cup (250 mL) shred­ded Havarti or Fon­tina cheese 6 toma­toes, peeled, seeded and diced 1/3 cup (80 mL) grated Parme­san cheese, di­vided 1 lb (454 g) spi­ral pasta, cooked and drained Saute gar­lic and crumbs in oil un­til golden; set aside. Melt but­ter in a saucepan. Stir in flour. Grad­u­ally stir in milk and sea­son­ings. Bring to a boil, re­duce heat and sim­mer, stir­ring fre­quently, un­til thick­ened. Re­move from heat and stir in moz­zarella, Havarti, toma­toes and 1/4 cup (60 mL) Parme­san cheese. Spoon 3 tbsp (45 mL) of sauce over the bot­tom of a but­tered casse­role dish. Com­bine re­main­ing sauce with pasta. Spoon pasta mix­ture into casse­role. Sprin­kle with bread crumb mix­ture and re­main­ing Parme­san cheese. Bake at 400ºF (200ºC) for 20-30 min­utes. Let stand 5 min­utes be­fore serv­ing. Serves 6


1 tbsp (15 mL) finely chopped onion 1 tbsp (15 mL) but­ter 1 cup (250 mL) whip­ping cream 8 oz (226 g) cream cheese, cubed 1 cup (250 mL) freshly grated Parme­san cheese 1/2 cup (125 mL) shred­ded Gruyere cheese 1/4 tsp (1 mL) freshly ground nut­meg 1/4 tsp (1 mL) salt Dash cayenne pep­per French bread cubes In a medium saucepan, saute onion in but­ter over medium heat un­til soft­ened, about 2 min­utes. Re­duce heat to low.


4 oz (114 g) cream cheese, soft­ened 1 cup (250 mL) shred­ded Mon­terey Jack cheese 1/3 cup (80 mL) shred­ded feta cheese 1/2 tsp (2.5 mL) oregano, crum­bled 1/4 tsp (1 mL) freshly ground pep­per 1/3 cup (80 mL) chopped pit­ted ripe olives 2 tbsp (30 mL) chopped canned roasted red pep­pers 2 tbsp (30 mL) sliced green onion 5 flour tor­tillas (6 inch/15 cm) Us­ing medium speed of an elec­tric mixer, beat to­gether cream cheese, Mon­terey Jack cheese, feta cheese, oregano and pep­per un­til al­most smooth. Stir in olives, roasted pep­pers and green onion. Spread cheese mix­ture evenly over half of each tor­tilla. Fold tor­tillas in half. Grill tor­tillas over low heat on nat­u­ral gas bar­be­cue for 2 min­utes per side or un­til lightly browned and heated through. Cut into wedges. Serve warm. Serves: 4-6 as a starter Stir in next 7 in­gre­di­ents (cream through cayenne pep­per). Cook, stir­ring con­stantly, un­til cheese is melted. Serve warm with cubes of French bread. Fon­due may be pre­pared and re­frig­er­ated for up to 24 hours or frozen for up to 1 month. To serve, thaw in re­frig­er­a­tor. Re­heat over low heat. Thin with ad­di­tional cream, if nec­es­sary. Makes about 2 cups (500 mL)


Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.