Fresh Meal Planning (3/26-4/1)

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Van Kaas Smoked Gouda

Van Kaas Smoked Gouda - www.cobornsblog.com

Cheese Please with Kevin
Kevin

“I love gouda!” Apparently so do a lot of people; gouda makes up over 50% of all cheese consumed in the world!

‘How-da’ as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. With variations such as; age of cheese, type of milk used and different flavors and spices you’re sure to find a gouda to meet your needs.

Van Kaas Smoked Gouda is made in Holland from cow’s milk and naturally smoked over hickory wood. It has a golden body with rich flavors of butterscotch and undertones of caramel and coffee. This cheese would make a great addition to any recipe or simply paired with a glass of Zinfandel or a Pale Ale Beer. Oh, and don’t forget to tie in your favorite cracker or crusty bread!

So when you’re looking for a pleasant, well rounded cheese this summer, try Van Kaas Smoked Gouda. I guarantee you will not be disappointed.

Remember cheese is fun!

Van Kaas Smoked Gouda Macaroni and Cheese

Van Kaas Smoked Gouda Macaroni and Cheese - www.cobornsblog.com

Van Kaas Smoked Gouda Macaroni and Cheese
 
Ingredients
  • 1 lb. Package Short Pasta (Penne, Elbow Macaroni, etc.)
  • 4 T. Butter
  • 4 T. All-Purpose Flour
  • 4 Cups Milk
  • ½ tsp. Salt
  • ½ tsp. Fresh Ground Pepper
  • ½ tsp. Paprika
  • 8 Oz. Block Sharp White Cheddar Cheese, grated and divided (about 2 cups)
  • 8 Oz. Block Van Kaas Smoked Gouda Cheese, grated and divided (about 2 cups)
Instructions
  1. Cook pasta according to package directions, set aside.
  2. Preheat oven to 400° F.
  3. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth.
  4. Continue whisking and cook for 2 minutes.
  5. Gradually whisk in milk.
  6. Whisking constantly, cook for 5 minutes or until thickened.
  7. Reduce heat to low and stir in salt, black pepper and most of the cheese, reserving about a cup of cheese.
  8. Pour the pasta in a lightly greased 8 x 11 x 2 baking dish.
  9. Spoon cheese sauce over the pasta, stirring lightly to even out the sauce in the pan.
  10. Sprinkle top with remaining cup of cheese and paprika.
  11. Bake at 400° for 20 minutes or until bubbly.
  12. Remove from oven, and prepare yourself for out-of-this world macaroni and cheese.

 

Van Kaas Smoked Gouda Stuffed Pork Chops

Van Kaas Smoked Gouda Stuffed Pork Chops
 
Ingredients
  • ¼ lb. Van Kaas Smoked Gouda Cheese, shredded
  • 8 Slices Bacon, cooked & crumbled
  • ½ Cup Fresh Parsley, chopped
  • ¼ tsp. Ground Black Pepper
  • 4- 2 ¼ inch thick Center-Cut, Bone-in Pork Chops
  • 2 tsp. Olive Oil
  • ½ tsp. Salt
Instructions
  1. Lightly oil the grill grate.
  2. Preheat an outdoor grill for medium heat.
  3. In a small bowl, combine the cheese, bacon, parsley, and ⅛ teaspoon black pepper.
  4. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact.
  5. Stuff cheese mixture into pocket.
  6. Close pork chop with a wooden toothpick.
  7. Brush meat with oil, and season with salt and more black pepper.
  8. Grill over medium heat 5 to 8 minutes on each side, or until pork is done.
  9. Careful not to overcook!

 

Kevin
Coborn’s, Inc. Director of Deli

Click Here for more articles written by Kevin.
Cheese Please with Kevin - www.cobornsblog.com

Castello Havarti Cheese

Castello Havarti Cheese - www.cobornsblog.com

Cheese Please with Kevin
Kevin

Castello Creamy Havarti - Coborn's May Cheese of the Month - www.cobornsblog.comIt’s getting warmer every day and when I’m thinking of a cheese to snack on or to top my favorite sandwich I reach for the Coborn’s May “Cheese of the Month”, Castello Havarti. This semi soft cheese has a buttery, creamy taste and a mellow aroma. It’s a versatile, gourmet cheese that’s easy to cook with and delicious as a snack.

Havarti originated in Denmark in the 1800’s and is named for Havartigaard, the dairy where it was invented. Castello master Danish cheese makers continue this proud tradition, and today Havarti is favored around the world by home cooks and professional chefs alike.

To give your favorite dishes a twist, try Castello Havarti Creamy:

  • As a Snack, sliced in sticks and drizzled with honey, preserves or chutney
  • On a Gourmet sandwich, such as a Panini, grilled cheese or slider
  • In Comfort Food, such as macaroni and cheese or French onion soup
  • On a Cheese Board, with subtly sweet and savory pairings
  • Pairs well with Pinot Noir, Pilsner or sparking apple cider

Or you can try this creamy, delicious recipe I have provided for you here.

Cauliflower Macaroni & Havarti Cheese

Cauliflower Macaroni & Havarti Cheese - www.cobornsblog.com

Cauliflower Macaroni & Havarti Cheese
Serves: 4-6
 
Ingredients
  • 1 Head Cauliflower, cut into small florets
  • To Taste Salt
  • To Taste Black Pepper, freshly ground
  • 2 Cups Heavy Cream
  • ½ Cup Mascarpone
  • 1 Cup Castello® Creamy Havarti
  • To Taste Hot Sauce
  • ½ Cup Chives, finely chopped
  • ½ Cup Panko Breadcrumbs
Instructions
  1. Bring a large pot of water to a boil.
  2. Add salt to water.
  3. Place cauliflower florets to the water and cook until tender but still crisp, about 5 minutes.
  4. Drain well, pat dry and set aside.
  5. Preheat your broiler to high.
  6. While preheating oven, in a 2-quart sauce pan add the cream, salt, pepper and hot sauce to the pan and bring it to simmer on medium heat.
  7. Reduce the cream by ⅓, about 3 minutes.
  8. Whisk in Mascarpone and Havarti.
  9. Keep the sauce at a simmer, the sauce will be slightly thickened at this point.
  10. Add in cauliflower and chives, stirring well to coat the cauliflower.
  11. Pour into oven-proof dish and top with breadcrumbs in an even layer.
  12. Place under the broiler for 2-3 minutes, until golden brown and bubbly.
  13. Remove from the broiler and let set for 5 minutes before serving.
Notes
If you cannot find Mascarpone, cream cheese will work in a pinch.

 

So when you are trying to come up with a tasty cheese that will tantalize your taste buds, try our May “Cheese of the Month” Castello Havarti!

Kevin
Coborn’s, Inc. Director of Deli

Click Here for more articles written  by Kevin
Cheese Please with Kevin - www.cobornsblog.com

Imported Old Croc Sharp White Cheddar Cheese

Imported Old Croc Sharp White Cheddar Cheese - www.cobornsblog.com

Cheese Please with Kevin - www.cobornsblog.com
Kevin

Australia is a land like no other. Its geographic isolation has meant that much of its flora and fauna is very different from species in other parts of the world. High rainfall, fertile soil and lush, green pastures encourage dairy farming in Australia.

Old Croc cheeses are crafted with pure Australian milk from cows that graze on these rich pastures.  This all-natural cheese is also made from Non-GMO ingredients and has no added hormones.

Old Croc Sharp White Cheddar is aged 9+ months for a full, rich flavor that’s bold, sharp and a little nutty. The texture is crumbly, yet creamy, so it slices and shreds perfectly.  It melts beautifully, making it great for cooking, so try it on grilled paninis, in macaroni & cheese or on baked potatoes.

Keep plenty of Old Croc on hand for snacking.  Enjoy it with sweet pear or apple slices, water crackers, dry sausage and roasted almonds.

Entertaining? No gathering is complete without the Croc. Pair it with a citrusy Sauvignon Blanc, medium Cabernet Sauvignon with warm vanilla tones or a cold, crisp Pale Ale.

 Aussie Stuffed ‘Shrooms

What could be better than mushrooms, cheese and bacon? This is a very easy recipe that is sure to please.

Old Croc Sharp White Cheddar - Aussie Stuffed 'Shrooms - www.cobornsblog.com

Aussie Stuffed ‘Shrooms
Author: 
Serves: 4
 
Ingredients
  • 12 Button Mushrooms
  • 6 Slices Bacon
  • 1 T. Butter
  • 1 Small Onion, chopped
  • 7 Oz. Old Croc Sharp or Extra Sharp White Cheddar, shredded
  • To Taste Chopped Chives
Instructions
  1. Cook bacon over medium high heat until crispy.
  2. Drain, chop and set aside.
  3. Preheat oven to 400ºF.
  4. Remove mushroom stems.
  5. Finely chop stems.
  6. In a large saucepan over medium heat, melt butter and slowly sauté chopped stems and onion until onion is soft.
  7. Remove from heat.
  8. In a medium bowl, combine mushroom stem mixture and bacon.
  9. Stuff mixture into mushroom caps.
  10. Bake in preheated oven approx 15 minutes.
  11. Top with cheese.
  12. Heat until cheese is melted.
  13. Sprinkle with chives.
  14. Serve warm.

Crinkey Baked Macaroni and Cheese

Here is another excellent recipe using Old Croc cheese. With the bite of sharp cheddar and the creamy texture of the sauce, it is sure to become a family favorite.

Old Croc Sharp Cheddar Cheese - Crikey Macaroni and Cheese - www.cobornsblog.com

Crikey Baked Macaroni and Cheese
Author: 
 
Ingredients
  • ½ Lb. Elbow Macaroni
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Butter
  • 1½ Tbsp. Flour
  • ¾ Cup Whole Milk
  • 14 Oz. Old Croc Sharp or Extra Sharp Cheddar Cheese, shredded
  • ¼ Cup Fresh Chives, chopped
  • To Taste Cayenne Pepper
  • To Taste Salt & Pepper
  • ⅛ Cup Plain Breadcrumbs
Instructions
  1. Preheat oven to 375°F.
  2. Butter large baking dish or individual baking bowls.
  3. Boil macaroni about a minute less than the instructions say on the box.
  4. Drain pasta.
  5. Set aside.
  6. In large, deep skillet, melt oil and butter together over medium heat.
  7. Whisk in flour until mixture is smooth.
  8. Cook for about 3 minutes.
  9. Slowly add milk, whisking continuously.
  10. Bring mixture to a slow bubble for about 10 minutes, until thickened.
  11. Stir in about ⅔ of the shredded Old Croc, adding only a handful at a time so that it stays smooth and creamy.
  12. Season with chives and a few dashes of cayenne, salt and pepper.
  13. Remove skillet from heat.
  14. Add cooked pasta.
  15. Stir until pasta is completely coated in the sauce.
  16. Pour macaroni and cheese into buttered baking dish and cover evenly with remaining cheese and breadcrumbs.
  17. Bake for 30 minutes or until bubbly and golden brown.

Old Croc is an ‘Aussome’ good time!

Kevin
Coborn’s Inc. Director of Deli

Cheese Please with Kevin - www.cobornsblog.com