Nov 9, 2009

Breakfast Television at Cheese B!

Did you catch it live?

Breakfast Television's Jennifer Valentine was up early at Cheese Boutique. Segments included a 10 kilo Panetone...Cheese samplings and a pasta dish with a gourmet twist with Chef Juan.

Mt.Vesuvio Mac and Cheese
by in-house Chef, Juan Salinas
Yields 6 servings

Ingredients:

• 1 x 16 oz bag of Vesuvius Pasta (Pasta Di Gragnano brand*)
• 3 tbsp butter (Cheese Boutique’s fresh farm butter)
• 2tbsp all purpose flour
• 1 large onion, chopped
• 1 clove garlic, chopped
• 2 cups of whole milk or coffee cream
• 2 large roasted red pepper, chopped (Roland’s fire roasted red peppers)
• salt
• freshly cracked black pepper
• grated nutmeg to taste
• 1 cup of grated cheese Mimolette Cheese
• extra grated cheese mix for serving

Directions:

1. Cook pasta in boiling, salted water according to package directions.
2. Sauté onion in butter in a large skillet for 3 to 4 minutes, add garlic and flour, then mix until blended.
3. Remove from heat, add milk and stir to dissolve lumps.
4. Return the skillet to medium-low heat and cook for 2 minutes, then set aside.
5. Drain pasta and toss with roasted peppers and cheese mix.
6. Adjust seasoning and add some extra cheese mix if desired. Transfer to a medium baking dish brushed with melted butter.
7. Sprinkle the top with extra grated cheese mix, brown the top under a broiler and serve.

* New Cheese Boutique import from Napoli, Italy

Thanks to Jennifer and the BT morning crew!

1 comment:

  1. What a wonderful store you have with an incredible selection.

    The residents along the Humber Bay Shore corridor have no idea of the exciting and unique business' that are around them

    Cheers and Thank you

    David Pylyp

    ReplyDelete