Best Smoked Gouda Bechamel Recipes

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CREAMY SPINACH WITH SMOKED GOUDA GRATIN



Creamy Spinach With Smoked Gouda Gratin image

To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi

Provided by Manami

Categories     Lemon

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1/4 lb smoked gouda cheese, coarsely shredded
1/2 teaspoon smoked paprika (optional)
1 pinch nutmeg, freshly grated
salt
fresh ground pepper
water
1 1/2 lbs Baby Spinach
1 lemon, juice of (not the bottled kind, please!)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 1/2 cups smoked gouda cheese, bechamel
salt
fresh ground pepper
3 tablespoons fine dry breadcrumbs
2 tablespoons smoked gouda cheese, coarsely shredded

Steps:

  • PREPARE SMOKED GOUDA BECHAMEL:.
  • In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
  • Add the milk and bring to a boil, whisking constantly.
  • Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
  • Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
  • Season with salt & pepper.
  • Use right away or cover directly with plastic wrap and refrigerate.
  • PREPARE THE SPINACH:.
  • Preheat the broiler and position a rack 10 inches from the heat.
  • In a large soup pot, bring 1/4 inch of water to a boil.
  • Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
  • Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
  • In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
  • Add the wilted spinach and cook, stirring, for 1 minute.
  • Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
  • Season with salt and pepper.
  • Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
  • Serve hot.

Nutrition Facts : Calories 362.7, Fat 25.5, SaturatedFat 14.6, Cholesterol 83.6, Sodium 556.9, Carbohydrate 17.1, Fiber 3.1, Sugar 5.9, Protein 18.6

SMOKED GOUDA BECHAMEL



Smoked Gouda Bechamel image

Make and share this Smoked Gouda Bechamel recipe from Food.com.

Provided by mermaidmagic

Categories     Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1/4 lb smoked gouda cheese, coarsely shredded
1/2 teaspoon smoked paprika (optional)
1 pinch of freshly grated nutmeg
salt & freshly ground black pepper

Steps:

  • In a medium saucepan, melt the butter.
  • Add the flour and whisk over moderately high heat for 30 seconds.
  • Add the milk and bring to a boil, whisking constantly.
  • Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
  • Add the cream, smoked Gouda, paprika and nutmeg and whisk just until the cheese is melted, about 2 minutes.
  • Season with salt and pepper.
  • Use right away or cover directly with plastic wrap and refrigerate.

MUSHROOM AND SMOKED GOUDA PUFF



Mushroom and Smoked Gouda Puff image

It's so very easy, but it looks and tastes gourmet. Dinner party guests will be impressed with this perfect starter course. Serve with a spicy mustard for dipping if desired. -Christina Singer, Bellefontaine, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 8 servings.

Number Of Ingredients 12

4-1/2 teaspoons butter
1/2 cup sliced fresh mushrooms
1/2 cup sliced baby portobello mushrooms
1/4 cup chopped fresh shiitake mushrooms
1 shallot, minced
2 teaspoons minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
1/2 cup shredded smoked Gouda cheese
1 large egg
2 tablespoons water

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender, about 5 minutes. Stir in thyme, salt and pepper., Unfold puff pastry. Spread mushroom mixture to within 1 in. of edges. Sprinkle with cheese. Roll up jelly-roll style; pinch seam and ends to seal. Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg and water; brush over pastry. Cut slits in top., Bake until golden brown, about 30 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 260mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.

BéCHAMEL



Béchamel image

Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.

Provided by Food Network Kitchen

Time 15m

Yield about 2 cups

Number Of Ingredients 5

2 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan, optional
Kosher salt and freshly ground black pepper

Steps:

  • Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
  • Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

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