105 fontina gruyere and Recipes

yukon gold potatoes, peeled and cut into 2-inch chunks, fontina cheese, shredded and divided, gruyere cheese, shredded and divided, butter, salt, freshly ground black pepper, warm 1% low-fat milk (100o to 110o)

unsalted butter, water, whole milk, kosher salt, ground nutmeg, all-purpose flour, shredded parmigiano-reggiano cheese, minced fresh basil (we chose to double the amount of parsely), parsley (flat-leaf ), eggs, unsalted butter, minced garlic, all-purpose flour, milk, dijon mustard, shredded gruyere cheese, shredded fontina cheese, salt and white pepper, red pepper flakes (for that extra kick!) (optional), shredded parmigiano-reggiano cheese

butter, butter, butter, flour, half-and-half, salt, white pepper, hot sauce, grated parmigiano-reggiano cheese (about 2 cups), elbow macaroni, minced garlic, grated cheddar cheese, grated fontina cheese, grated gruyere cheese, fresh breadcrumb, spice essence (emeril lagasse s essence)

sliced herb bread (it s okay to use day old, cus you re gonna give em a quick heat up, anyway, sliced specialty spicy italian cured meats (salami, calabria, capiccola, pancetta, etc), gruyere or fontina cheese, sliced thin, high quality olive oil, garlic, cut in half, pears, cored and sliced thin, peppadews, sliced into strips(or sub 1-2 roasted red peppers, also in strips), fresh arugala or other bitter leaf green

ziti pasta, thick-cut bacon, cut into 1/2-in . pieces, flour, milk, gruyere cheese, coarsely shredded, italian fontina cheese, coarsely shredded, freshly shredded parmesan cheese, chopped chives

spaghetti, imported fontina, coarsely shredded (2 cups), mozzarella cheese, coarsely shredded (2 cups), gruyere, coarsely shredded (2 cups), gorgonzola , dolce crumbled, salt & freshly ground black pepper

cellentani or macaroni, bacon, diced, onion, diced, unsalted butter, flour, dijon mustard, whole milk, heavy cream, fresh thyme, bay leaf, salt, grated fontina cheese, crumbled blue cheese, grated gruyere cheese, grated white cheddar, grated parmesan, chopped italian parsley, bread crumbs

asparagus spears, extra-virgin olive oil, shallots, thinly sliced, salt and freshly ground pepper, tomatoes , sliced lengthwise 1/4 inch thick, thick slices of peasant or pullman sandwich bread, tapenade, thick slices each of italian fontina , fresh mozzarella and gruyere cheese, very thin slices of prosciutto, aged balsamic vinegar, for drizzling

bread (this can be anything from your basic loaf to a specialty or rustic bakery ), eggs, milk or half and half, sliced baby bella mushrooms, gruyere , havarti, fontina or similar cheese(slices or fresh grated), parmesan, grated, fresh tarragon, minced, several tsp chopped fresh chives or 1 scallion, diced, butter for grilling/frying, kosher or sea salt and fresh ground pepper, honey mustard chive sauce, sour cream, honey mustard (or 3tsp of your favorite mustard and 1t honey, hot sauce, fresh snipped chives

butter, all-purpose flour, milk, scalded, nutmeg, salt, pepper, grated gruyere cheese, grated fontina, grated parmesan cheese, ziti pasta or 1 lb penne, grated mozzarella cheese

gnocchi, homemade (or frozen ), butter, garlic, pressed (about 2 cloves), flour, milk, dijon mustard, fontina, grated (magazine said 1/4 cup), gruyere, grated (magazine said 1/4 cup), parmesan cheese, powdered, panko breadcrumbs, seasoned (really just depends on what kind of breadcrumb-to-cheese ratio you want for the topping), salt , to taste, white pepper , to taste

unsalted butter, extra virgin olive oil (or omit butter and use 2 tbsp olive oil), leeks, white and light green parts only , cut in half lengthwise, then sliced and cleaned, fresh sage leaves , cut in thin slivers, salt , preferably kosher , to taste, kale, stemmed , washed thoroughly, and cut crosswise in strips, fresh ground pepper, parmesan cheese, grated (1/2 cup), fontina cheese or 2 oz gruyere cheese, cut in 1/4 inch dice, buckwheat noodles (pizzoccheri or soba) or 3/4 lb whole wheat fettuccine

skinned potatoes, fat-skimmed chicken or vegetable broth, ground nutmeg, pepper, shredded gruyere , cheddar, or fontina cheese

assorted shelled raw seafood (such as crab, shrimp, and scallops), butter, fontina cheese, grated, gruyere cheese, grated, old bay seasoning, flour tortillas (white , wheat), diced fresh parsley

yukon gold potatoes, peeled and cut into 2-inch chunks, fontina cheese, shredded and divided, gruyere cheese, shredded and divided, butter, salt, fresh ground black pepper, warm 1% low-fat milk

extra-virgin olive oil or 1/2 cup herb oil, shallots, peeled and minced, mushrooms (wild or best available, such as oyster, shiitake, cremini), dry white wine, head radicchio, halved, cored and cut into 1/2-inch slices (softball-sized), kosher salt & freshly ground black pepper, unsalted butter or 4 tbsp herb oil, garlic cloves, peeled and minced, all-purpose flour, whole milk, grated nutmeg, gruyere cheese, grated, fontina cheese, grated, best-quality truffle oil (optional), no-boil lasagna sheets, ball smoked mozzarella cheese, sliced (base-ball size), fresh parmesan cheese, grated, fresh thyme, fresh rosemary, fresh sage, garlic cloves, peeled, kosher salt, extra-virgin olive oil

butter, all-purpose flour, milk, parmesan cheese, grated, edam cheese, grated, gruyere cheese, grated, fontina cheese, grated, salt and black pepper

pizza dough (i like pillsbury but any frozen or refrigerated pizza dough will work), meat (whether it be pork, ground, brisket, chicken, etc.), shredded cheese (i like to mix parmesan and mozzarella, but gruyere, fontina, swiss, cheddar, monterey jack will all ), diced vegetables (i like onions, mushrooms and peppers best, and they should be thin sliced or diced), marinara sauce (1 jar, for dipping ), olive oil (to saute vegetable)