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Chef Yvonne Stephens -- "Say Cheese: Healthy Gourmet Recipes with Dutch Cheese" |
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Chef Yvonne Stephens, author of "Say Cheese: Healthy Gourmet Recipes with Dutch Cheese," visited the 69 News kitchen on Friday, November 23. She says the Dutch eat cheese every day, but in moderation, and the recipes in "Say Cheese" are based on that philosophy. An abundance of flavors, fresh ingredients prepared with Dutch.
Colorful Macaroni & Cheese with Tomato Sauce
Serves 4
Ingredients Colorful Macaroni:
• 2 cups macaroni, cooked
• 1 Tablespoon olive oil
• 1 shallot, sliced
• 1 Tablespoon garlic
• 1 cup bell pepper mix (orange, green, red), chopped
• Salt & pepper to taste
• 1 Tablespoon parsley, chopped finely for garnish
• 1/2 cup grated young mature cheese
1 - Heat pan, add oil and sauté onion and garlic until translucent. Add bell pepper mix; stir around for ± 3 minutes. Season with a little salt and pepper to taste.
2 - Boil macaroni according to instructions on package. Drain and add to bell pepper mix. Add 1/3 cup sauce. Stir around for 1 minute.
3 - Garnish macaroni dish with parsley and grated cheese.
Ingredients Tomato Sauce:
• 1/2 cup H&H or light cream
• 1 cup tomato sauce
• 1 teaspoon hot sauce
• Salt & pepper to taste
1 - In a saucepan heat tomato sauce with cream and season to taste with a little sea salt, black pepper, and hot sauce.
2 - Serve with sauce on the side.
Cheese Kebab Appetizer Ingredients Kebab 1:
• 3 different kinds of Dutch cheese, cut into large cubes
• cherry tomatoes
• fruit cut into large cubes
• skewers
• grapefruit and aluminum foil for base
1 - Assemble skewers and place on the base
Belgium Endive Gratin
Serves 2
A real comfort food.
Ingredients:
• 4 Belgium endives
• 4 slices of ham
• 1 cup grated old cheese, like Beemster® XO cheese or Old Amsterdam
• 2 Tablespoons white wine
• Salt & pepper to taste
1 - Remove bottom of Belgium endives. Boil them for 5 minutes, drain.
2 - Roll them in a slice of ham. Place in an oven-safe dish. Add white wine and a pinch of salt and pepper.
3 - Divide grated cheese over the Belgium endives and place in a pre-heated oven (375°/190°C) for ± 15-20 minutes or until the cheese is melted and light golden-brown.
Serve as main or side dish. |
