For the love of great cheeses
Français

Raclette Champêtre

Raclette Champêtre

Ingrédients

About ¼ pound of sliced Raclette Champêtre per person should suffice for a satisfying meal.

Cook 2 whole medium-sized potatoes per portion.

Raclette is usually served with French-style bread slices, sautéed mushrooms or onions, various jar pickled vegetables and a green salad.

Étapes

If you don’t have a raclette oven at hand, here are some creative ways you can use this savoury cheese in a regular oven :

  • Place 1/4 inch thick (5 mm) raclette slices on small oven-proof plates and cook about 20 minutes in the oven set at 275 F.
  • Place slices of French bread or potato slices on a non-stick baking sheet. Garnish with pancetta, onions, mushrooms, and other toppings to taste. Cover with Raclette Champêtre and cook about 10 minutes in an oven set at 350 F.  Then, put the finishing touch by setting the oven at Broil for 2-3 minutes.
  • You can also use Raclette Champêtre instead of your usual slices in subs, grilled sandwiches and au gratin dishes.

back to top

Savoury Presqu’île meatloaf (Presk-hill meatloaf)

Savoury Presqu’île meatloaf (Presk-hill meatloaf)

Ingrédients

1 ½ pound lean minced pork (650 g)¾ cup breadcrumbs
1 onion, finely diced
1 egg
1 grated carrot
3 cloves garlic, finely chopped
1 teaspoon Italian spices (5 ml)
1 teaspoon Chili powder (5 ml)
1 cup of Presqu’île shredded with afood processor (do not press cheese)
¼ teaspoon Worcestershire sauce (1 ml)
½ teaspoon roughly mashed peppercorns (2 ml)
¼ teaspoon salt (1 ml)

Étapes

  1. Whisk egg, spices and Worcestershire sauce before adding garlic, onions and carrots. Add breadcrumbs and minced pork. Mix thoroughly.
  2. Delicately add the shredded cheese little quantities at a time to make sure it is distributed all over the mix.
  3. Make small patties with the palm of the hand and place in a muffin pan (aluminum for best results). Cook about 30 minutes in a pre-heated oven set at 350 F. Makes 18 patties. Serve with In-a-blink tomato sauce.

back to top

In-a-blink tomato sauce

Ingrédients

3 tablespoons butter or margarine
1 small onion, finely diced
1 or 2 clove garlic, finely chopped
2 celery stalks, diced
1 teaspoon sugar (5 ml)
½ teaspoon thyme (2 ml)
½ teaspoon basil (2 ml)
1 laurel leaf
1 28 oz can diced tomatoes (796 ml)
Salt and pepper

Étapes

  1. Melt butter in a 6 cups (1,5 L) microwaveable bowl or pyrex. Add onions, garlic and celery and cook 2 minutes at High. Stir and cook 4 minutes more at High.
  2. Add all the remaining ingredients and stir well. Cook 8 to 9 minutes at Medium.

back to top

Speedy microwave cheese sauce

Speedy microwave cheese sauce

Ingrédients

¼ cup butter
¼cup all-purpose flour
2 cups milk
2 cups shredded Cheddar Champêtre
1 teaspoon dry mustard
Salt and pepper

Étapes

  1. Melt butter 1 minute at High in a 4-cup bowl or pyrex. Add the flour and stir.
  2. Whisk while adding the milk gradually. Cook 6-7 minutes at High or until the sauce thickens and boils. Whisk 2 or 3 times along the way.
  3. Add the shredded cheese and dry mustard. Cook 1 minute more at High or until the cheese has melted. Add salt and pepper to taste.

 

Makes 3 cups of delicious sauce.

back to top

Zucchinis au gratin

Zucchinis au gratin

Ingrédients

3 zucchinis
1 or 2 cloves garlic, minced
1 cup salsa
3 slices of Raclette Champetre
Salt and pepper

Étapes

  1. Cut zucchinis in two and scoop a good portion of the middle section. Place in an oven-proof dish.
  2. Dice the middle sections and sauté in a skillet with garlic. Add salt and pepper.
  3. Add salsa and cook 5 minutes. Pour on the zucchinis and cover with half slices of Raclette Champêtre. Cook 25 minutes in a pre-heated oven set at 350 F.

back to top

Fish rolls with delectable cheese sauce

Fish rolls with delectable cheese sauce

Ingrédients

Cheese sauce :

¼ cup butter
¼ cup all-purpose flour
2 cups milk
½ cup of Presqu’île shredded with afood processor (do not press cheese)
½ cup diced tomato, strained
¼ teaspoon oreganoSalt and roughly mashed peppercorns

 

Fish rolls :

2 cups fresh bread, crust removed, diced.
2 tablespoons butter
1 cup mushrooms, diced
½ cup celery, minced
1 clove garlic, minced
2 tablespoons shallots
2 tablespoons herbs of Provence (or mix thyme, marjoram, oregano and basil)

Étapes

  1. Melt butter in a pan at medium heat. Add flour and cook 3 minutes, stirring frequently. Whisk milk gradually and stir until smooth. Cook 5 to 7 minutes and stir regularly to thicken. Reduce heat and simmer 1 minute.
  2. Add the shredded Presqu’île, tomatoes, herbs, salt and pepper. Stir and set aside.
  3. Spread bread on a baking sheet and cook 10 to 12 minutes in a pre-heated oven set at 350 F or until the bread is dry but not brown. Set aside.
  4. Melt butter in a large skillet and sauté mushrooms, celery, garlic and shallots for 5 minutes. Add ¼ cup of cheese sauce and stir. Add breadcrumbs, salt and pepper. Toss.
  5. Spread fish fillets on a plate and gently toss to coat with vegetable filling. Roll fish fillets and use toothpicks to secure them into position. Place fish rolls on an oven-proof dish or pyrex.
  6. Pour cheese sauce on the fish rolls and cook 30 minutes at 350 F or until the fish offers little resistance to a fork.

back to top

Raclette Champêtre and pancetta-stuffed chicken breasts

Raclette Champêtre and pancetta-stuffed chicken breasts

Ingrédients

6 chicken breasts, skinless and boneless
1 cup Italian style breadcrumbs
6 slices of Raclette Champêtre
12 slices of pancetta or thinly sliced bacon
1 small red onion, sliced
1 cup cremini mushrooms, sliced
1 egg
1 cup milk
Salt and roughly mashed peppercorns
Olive oil

Étapes

  1. Brown pancetta in a large skillet until it is crisp-tender. Remove on a paper towel. Remove excess fat in skillet and quickly sauté onions and mushrooms. Set aside on a plate.
  2. Set breadcrumbs aside on a plate.
  3. Whisk egg and milk in a bowl. Season with salt and pepper. Set aside.
  4. Open chicken breasts in a butterfly shape with a sharp knife in order to stuff them later on.
  5. Close chicken breasts and dunk them quickly in the egg mix and breadcrumbs.
  6. Insert pancetta, onions, mushrooms and a slice of Raclette Champêtre in each chicken breast. Close and place on a hot skilled with a generous dash of olive oil about 3 minutes on each side. Place on an oven-proof dish or pyrex. Add salt, pepper and the remainder of the breadcrumbs.  Cook 30 minutes in a pre-heated oven set at 350 F.

back to top

Presqu’île chaud à l’ail rôti et croûtons au pesto tomates séchées

Ingrédients

240g. (4 x 60 g.) (8 oz) fromage Presqu’île
2 têtes d’ail coupées en demi transversalement
8 petits croûtons (flûte ou baguette) colorés au four
60g. (4 x 15 g.) (2 oz) pesto aux tomates séchées
4 petites poignées de salade mesclun (décoratif)
Quelques gouttes de vinaigrette balsamique

Facultatif : branche de cerfeuil ou persil ou mélisse haché frais

Étapes

  1. Prenez les demies tête d’ail. Arroser-les d’un filet d’huile d’olives. Saler et poivrer.
  2. Faire légèrement colorer les demies tête d’ail à four chaud (env. 450°F).
  3. Dans une assiette allant au four, déposer les tranches de fromage ainsi que les têtesd‘ail.
  4. Faire fondre au four conventionnel à chaleur moyenne (env. 300°F). 
  5. Faire colorer les croûtons au four
  6. Recouvrir les croûtons de pesto aux tomates séchées.
  7. Servir sur un nid de salade vinaigrette balsamique. Assaisonner au moment de servir et
  8. décorer de persil haché frais (facultatif) ou de la branche d’herbe choisie. 

back to top

Yummy ham and pasta casserole au gratin

Ingrédients

1 pound cooked macaroni (500 g)
2 cups cooked ham, diced
1 cup mushrooms, sliced
2 celery stalks, diced
1 onion, finely chopped
2 cloves garlic, finely chopped
½ teaspoon dry mustard
1 can cream of mushroom soup
1 cup milk
Salt and pepper
1 cup shredded Gouda Champêtre

Étapes

  1. Stir fry the vegetables in a skillet. Add ham and cook 5 more minutes.
  2. Pour macaroni in an oven-proof dish or pyrex. Add the vegetables and ham mix. Stir well.
  3. In a bowl, mix the soup, milk and dry mustard. Add salt and pepper. Pour on the macaroni mix and cover with shredded Gouda Champêtre. Cook about 30 minutes in a pre-heated oven set at 350 F.

back to top

For more recipes, please visit www.ourcheeses.com/recipes and dare to innovate by switching Oka, Migneron or your regular choice of cheese for au gratin with one of our palatable cheeses. A striking success, guaranteed!

Agence Web Repentigny - Caméléon Média