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Whether kitchen or restaurant, it’s always a good time to get cheesy

Who doesn’t love cheese? Cheese is, in fact, the big rage right now. Many restaurants are starting to do a weekly or daily special on a traditional favourite, the grilled cheese sandwich. Heck, there are even food trucks and restaurants devoted strictly to serving up interesting, quirky versions of that sandwich.

This week, we won’t be doing any grilled-cheese recipes, but instead we have focused on a few recipes that are easy to make and will win the hearts of even those who are tough to please.

Cheese has a great shelf life and adds tons of flavour and richness to any recipe. You can also get inspired to do fun cheesy recipes like these ones if you have any leftovers from a recent party where you may have had a cheese platter. Either way, cheese is a very versatile ingredient you can use to jazz up many dishes. Have fun with it.

Bacon Cheddar Scones

2 cups flour

4 tsp baking powder

1 tsp salt

6 tbsp butter

3/4 cup milk

1 egg

1/2 cup cooked, chopped bacon

1/4 cup cheddar cheese, grated

 

In a large mixing bowl, sift flour, salt and baking powder, then add butter and fork together;

In a separate container, mix together egg and milk, then add it to dry ingredients and mix;

Once mixed together, add bacon and cheddar, portion into desired size and place onto a baking sheet lined with pan spray. Bake at 350F for 18-25minutes, using a toothpick to see when they are done (optional: brush with egg wash or add extra cheese halfway through cooking).

Gorgonzola Brussel Sprouts

10 brussel sprouts, cut in half and blanched

1/4 cup white onion, diced

2 cloves garlic, chopped

1 oz roux

18% cream

1/4 cup gorgonzola cheese

Salt and pepper to season

In large pan, add oil and sauté onions and, garlic for a few minutes; add roux and slowly whisk in cream;

Allow it to simmer until thick, then add gorgonzola;

Season with salt and pepper.

Blanching :

4 cups water

1 oz salt

4 cups cold ice water in bowl

In a pot, bring water and salt to a boil. Place brussel sprouts and boil until al dente (5 minutes), then place directly into ice bath to stop the cooking process.

Roux:

3 tbsp flour

1 tbsp butter

In a bowl mix together soft butter and flow until blended.

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