Tag Archives: Gouda Cheese

Smoked Gouda & Sage Risotto

Bradley Cold Smoke Adaptor

Ingredients:

  • 100g Gouda
  • 200g Arborio Rice
  • ½ medium sized Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 175ml dry White wine
  • 500ml-750ml Vegetable Stock
  • 6-10 Sage leaves, chopped
  • Salt & Pepper

Directions

  1. Set up your Smoker with the Cold Smoker Adaptor and ensure cabinet temperature remains below 38°C (100°F)
  2. Smoke gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
  3. Heat the vegetable stock in a small pot and keep warm
  4. In a shallow and wide pan/pot, heat olive oil
  5. Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
  6. Add rice to pan, until rice also becomes slightly translucent in appearance
  7. Pour in wine and allow to evaporate
  8. Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
  9. Finish risotto by stirring in butter and grated smoked gouda
  10. Stir in sage leaves and season with salt & pepper to taste

Recipe Compliments Lena Clayton and Bradley Smoker

Smoked Cheesy Ham & Broccoli Pasta Bake

Ingredients:

  • 500g or about 1 pound dry Pasta (rotini, fusili, penne, etc.)
  • ¼ cup Butter
  • ¼ cup Flour
  • 2 cups Milk
  • 1 tsp Salt
  • ½ tsp ground Black Pepper
  • 1½ cups grated Smoked Cheddar Cheese
  • 1 cup grated Smoked Gouda Cheese
  • 3 cups chopped Broccoli, cooked
  • 2 cups cooked Ham, cubed

Directions

  1. Cook the pasta according to packaged instructions. Drain, rinse, and set aside.
  2. In a saucepan, on medium heat, melt the ¼ cup of butter. Whisk in the flour until smooth. This creates a roux. Continue to whisk it for a minute.
  3. While whisking, slowly pour in the milk. Once smooth add 1 cup of the smoked cheddar cheese, and 1 cup of the smoked Gouda cheese. Stir until smooth.
  4. In a large bowl, mix the pasta, cheese sauce, cooked broccoli, and cubed ham until all the noodles are covered in some sauce and the ham and broccoli are evenly distributed. Spread the mixture in a casserole dish.
  5. Sprinkle the remaining ½ cup of smoked cheddar cheese on top.
  6. Bake in oven set at 176°C (350°F) for 30 minutes.

Recipe Compliments Steve Cylka and Bradley Smoker