This post is sponsored by The Cheeses of Europe Marketing Council. Opinions are mine.
Is your mac-n-cheese recipe getting to be a little boring? How about cheeseburgers... yawn? There is a way to wake up your meals. Just switch out plain old American cheese with a French cheese such as: Brie, Camembert, Emmental, Raclette, Mimolette, Comté & Fourme d’Ambert.
You will be shocked at how ho-hum meals becomes gourmet terrific by adding good French cheese. I played around with Camembert, Fourme d' Ambert and Mimolette and here are the facelifts I gave to a few favorite meals. First I tasted each French cheese and thought about which American cheese they were similar too, whichever was closest in flavor I substituted in recipes.
I usually make grilled cheese with cheddar. Mimolette is similar to cheddar, but with a more complex flavor: a sweet caramelized depth with a smooth fudge finish. Talk about rocking a grilled cheese sandwich. I never made such a tasty one. My kids loved the flavor of Mimolette and the addition of grilled apples made this an exceptional Fall lunch.
Fourme d' Ambert is similar to Blue Cheese, but of course, just a little more special. It is velvety in texture: a sweet cream with an earthy mushroomy roundness. This was my husband's favorite cheese. Melted over roast beef with a half sour pickle and Dijon mustard... no New York Deli could make a better sandwich!
So take a look at The Cheese of Europe's website:
http://www.thecheesesofeurope.com/ and let their description of European cheese and their terrific recipes inspire you to add a new flare to your dinner tonight.
Skillet Mushroom Mac n Cheese
by Diane Balch
preparation time: 20 minutes serves: 4 to 6
8 ounces Camembert remove brine
1/8 teaspoon of ground mustard
1 shallot minced
3/4 cup of half and half (milk/cream)
4 tablespoons of butter
8 ounces of baby bella mushrooms chopped (stems removed)
1/4 cup of white wine
12 ounces of pasta (penne rigate or fusilli)
salt and pepper to taste
1) Bring a large sauce pan of well salted water to a boil for the pasta.
2) While the water is coming to a boil. Melt 2 tablespoons of butter in a large skillet on medium high heat. Saute the shallots until they start to wilt then add the mushrooms. Cook the mushrooms until they lightly brown. Remove mushrooms and shallots from the pan.
3) Melt 2 tablespoons of butter in the skillet and the white wine and bring it to a boil. Lower the heat and whisk in milk. When the milk starts to bubble whisk in cheese.
4) Once the sauce thickens remove it from the heat and and add mushrooms, shallots, and pasta. Sprinkle with a little pepper. It may not need any salt. Serve immediately. Great with a green salad.
Weekly Menu Plan:
Sunday: Poor Man's Lobster Butter Baked Cod with Roasted Jerusalem Artichokes and Garlic and Vanilla Vegetable Salad (both from Around my French Table)
Meatless Monday: Pesto Pasta with Tomato Salad
Tuesday: Slow Cooker Smothered Chicken and Okra over Brown Rice
Wednesday: Mimolette Cheese Burgers with Half Sour Pickles
Thursday: English Breakfast for Dinner (Fried Eggs, Baked Beans, Toast and Sausage)
Friday: Split Pea Soup with Rustic Bread