Tag Archives: Smoked Gouda

Vegetable Frittata

2 Mar

  • 3 large eggs, plus 3 egg whites
  • 3/4 cup 2% reduced-fat cottage cheese
  • 4 ounces smoked gouda cheese, shredded (about 1 cup)
  • 1 teaspoon minced fresh rosemary
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped Kosher salt
  • 1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
  • 2 tablespoons grated parmesan cheese
  • 1 scant teaspoon paprika
  • 4 slices multigrain bread

Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.

Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.

Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

Food Network Magazine, March 2011

This is the perfect recipe for those sunny yet chilly February mornings.  The rosemary adds piney, earthy tones and the gouda adds smoke, bringing back flavors of fall and winter.  At the same time, the wealth of veggies adds a fresh, complex flavor, hearkening much-needed spring.

I used the Harvest Blend of frozen veggies from Trader Joe’s which includes watercress, baby corn, broccoli, cauliflower, carrots and whole green beans.  You could also use fresh veggies, whichever veggies you prefer,  just be sure to saute in a little olive oil until tender before adding to the frittata.  I would also recommend cutting the onion in half because the whole onion has the potential to overpower the mild eggs.

Butternut Squash Bisque

26 Dec

1 2-3 lb butternut square or 3 12-oz pkgs. frozen winter squash, thawed

1/4 cup butter

1 medium onion, chopped

1 medium carrot, coarsely chopped

1 stalk celery, coarsely chopped

2 cloves garlic, minced

2 large Braeburn or Gala apples, peeled, cored and chopped

1 48-0z box reduced sodium chicken broth

1 cup apple cider or apple juice

2 canned chipotle peppers in adobo sauce, coarsely chopped

1/2 cup sour cream

3 oz. smoked Gouda or smoked cheddar cheese finely shredded

Crumbled cooked bacon, celery leaves and/or shaved gouda cheese (optional)

1. Peel, seed and cube butternut squash.  In a 6 qt. Dutch oven, melt butter over medium high heat.  Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery and garlic.  Cook, stirring frequently, 10 minutes or until vegetables are tender.  Add apples, broth, cider and chipotle peppers.  Bring to boiling; reduce heat.  Cover; simmer 25 minutes or until vegetables and apples are tender.  Remove from heat; cool slightly.

2. When slightly cooled, puree in pot using an immersion blender (or puree in batches in a blend; return soup to sauce-pan.)  Bled in sour cream.  Heat through.  Remove from heat; stir in shredded Gouda until melted.  Top with bacon, celery leaves and/or Gouda cheese.

Servings: 8

Better Homes & Gardens

This is one of my all-time favorites.  The chipotle and Gouda creates a nice smoky flavor and the chipotle also makes the bisque perfectly spicy.  You can use vegetable broth to keep this dish vegetarian-friendly.  I always use fresh squash and apple cider, both of which keep the bisque incredibly flavorful.  Perfect for a fall or winter day.