Hello, foodies…
While I’d love to pack you all in a big boat and go to England for the weekend, I’m not sure it would work. Especially since we’d need to ship out tomorrow.
So, if we can’t all go to England to learn about and taste its best cheeses in honor of ITKWD“Cheese Month,” here’s the next best thing courtesy of QVC UK host Simon Biagi:
Barkham Blue may be a new variety to you. But, cheddar is most certainly not. Just as it is here in the US, cheddar cheese is the most popular cheese in Britain and it’s the star of my recipe this Sunday: Cheddar & Ale Cheese Sauce.
Cheddar & Ale Cheese Sauce
This recipe is prepared with the Technique® Hard Anodized Dishwasher Safe Cookware Set (K36575).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
4 Tbsp butter
4 Tbsp flour
1 clove garlic, minced
1/2 cup small onion, diced
1 cup ale-style beer
1 cup chicken stock
1/2 cup milk
1/2 cup heavy cream
5 cups cheddar cheese, shredded
3/4 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp dry mustard powder
Directions:
Add the butter to a medium-size saucepan set over medium heat. When melted, add the onion and garlic. Sauté until the onion has become translucent, about 5 minutes. Stir in the flour and continue to cook for another 2 minutes while stirring. Add the beer, stock, milk, and cream and simmer until thickened. Add the cheese, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.
I promise you, foodies, that sauce is as good as it looks. You can find some great dipper ideas on my recipe page on QVC.com. I’m thinking roasted broccoli, Toasted Garlic Pita Wedges, and Crispy Cottage Fries…with or without the Gorgonzola. A few notes on cooking with ale (and beer, in general):
• Ales are perfect for adding depth to recipes and are also complex enough to pair with red meats and pork.
• Most important rule when cooking with any beer: as with wine, never cook or bake with a beer you wouldn’t drink. You won’t like the recipe.
• Never reduce a beer as you would wine or broth. When the liquid cooks off, you’re left with the hops which may make recipes too bitter.
• Improvising can sometimes yield delicious results. But, if you’re baking with beer, the chemistry of your recipe will change because of its effervescence and yeast. For best results, use baking recipes that specifically call for beer.
We’ve got four BIG hours together this Sunday. Mary’s joining us live from Cabot Creamery in Vermont! And, Lisa Lillien is our Cookbook Corner® guest on Sunday with her Hungry Girl: Just Desserts Cookbook. There are over 200 recipes in here, foodies, and they’re all under 200 calories. Imagine NOT feeling guilty about eating dessert. It doesn’t get better than that!
We’re at the height of "Cheese Month" and I’ve never asked you to share your favorite kind! So what is your all-time favorite cheese? Do you love cheddar, Swiss, Parmesan, or Gouda? My heart has always been set on cheddar. I just can’t get enough.
Keep it flavorful!
—David
P.S. If you’ve got an iPad, I urge you to join us on our interactive app! It’s available during every show and we’ve made some terrific enhancements…including a bigger, better CHAT! Here’s a little how-to guide for how to get up-and-chatting. Thanks for giving it a try!