Sage And Pancetta Biscuits With Fontina Cheese Food

GOUGèRES WITH PANCETTA AND SAGE

Steps:

• Put pancetta in a large skillet and place over medium heat. Cook slowly, stirring, until fat is rendered and meat is well browned and crispy all over, 12 to 17 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
• Sprinkle sage into the hot fat in the skillet and cook until crisp, about 1 minute. Transfer to plate with pancetta. When cool, finely chop pancetta and sage together.
• Heat oven to 425 degrees and line two rimmed baking sheets with parchment paper. Have ready an electric mixer fitted with the paddle attachment (or use a sturdy mixing spoon).
• In a saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once, and cook, stirring continuously with a wooden spoon, until dough forms a mass and pulls away from the sides of the pot, 2 to 3 minutes. The dough will be quite stiff.
• Scrape into the mixer and beat until cooled slightly, about 30 seconds. Add one egg at a time, letting it fully incorporate before adding the next. (If you don't have a mixer, you can do this by mixing dough vigorously with a sturdy spoon.)
• When eggs are incorporated, add Gruyère and continue to beat until it is mostly melted into batter, then add pancetta and sage and mix until combined.
• Transfer batter to a large resealable plastic bag, and snip off 3/4-inch from one corner, or use a pastry bag. Pipe into balls, about 2 teaspoons each, leaving 1 inch of space between them. (Or, use a spoon to form the balls and drop onto baking sheets.)
• Sprinkle Parmesan on top, and bake 15 minutes. Reduce oven temperature to 350 degrees, and continue to bake until golden and cooked through, 10 to 15 minutes more. Serve immediately, while still warm.

PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE

Steps:

• Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
• Preheat the oven to 400 degrees F.
• Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
• Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.

SAGE AND PANCETTA BISCUITS WITH FONTINA CHEESE

Steps:

• Preheat oven to 450°F. Sauté pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes. Remove from heat and cool.
• Whisk flour, sugar, baking powder, and salt in large bowl to blend. Rub in butter with fingertips until coarse meal forms. Stir in Fontina and sage, separating strands of cheese. Add 3/4 cup buttermilk and pancetta with any pan drippings and stir until moist clumps form. Turn dough out onto floured surface and knead just until dough holds together, about 4 to 6 turns. Flatten dough to 3/4-inch thickness. Using 2 1/4-inch-diameter biscuit or cookie cutter, cut out rounds. Re-roll dough and cut out more rounds until all dough is used.
• Transfer biscuits to large rimmed ungreased baking sheet, spacing apart. Brush biscuit tops with remaining 2 tablespoons buttermilk. Bake until biscuits are puffed and golden, about 14 minutes. Serve warm.

PANCETTA BISCUITS

Steps:

• To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.
• In a large bowl, make the biscuits according to the box instructions, using buttermilk instead of the suggested liquid. Gently stir in the pancetta and the cheese.
• Line a baking sheet with parchment paper. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions. Transfer to a wire rack to cool.
• To make the Cinnamon-sugar Butter: Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Stir in the butter until well blended. Transfer to a serving bowl.
• Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside.

SAGE AND PANCETTA BISCUITS WITH FONTINA CHEESE

Steps:

• Preheat oven to 450°F
• Sauté pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes.
• Remove pancetta from the heat and cool.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Use your fingertips to rub the butter into the flower mixture until a coarse meal forms.
• Stir in the Fontina cheese and the sage, making sure that the cheese does not clump together.
• Add 3/4 cup buttermilk and the pancetta, along with the yummy pan drippings, and stir until moist clumps form.
• Turn the dough out onto a floured surface and knead just until the dough holds together. This should take about 4 to 6 turns.
• Flatten the dough to a 3/4-inch thickness and cut out biscuits. (A 2 1/4 inch biscuit cutter will yield about a dozen biscuits.) Re-roll the dough and cut out more rounds until all dough is used.
• Transfer the biscuits to an ungreased baking sheet, leaving at least an inch between biscuits. Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
• Bake until biscuits are puffed and golden, about 14 minutes. Serve warm.

SAGE FONTINA FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add 3/4 cup all- purpose flour, whole wheat flour, oil, minced sage and salt. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 5 minutes. Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. For topping, brush dough with 1 teaspoon oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400° until golden brown, 10-15 minutes. Remove to a wire rack. Serve warm.,

BAKED PENNE WITH FONTINA

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x12-inch baking dish with nonfat cooking spray. Set aside.
• Put on a large pot of water to boil for the pasta.
• Toast the pine nuts in a large skillet over medium heat. When pine nuts are golden brown, add olive oil, garlic, salt, and red chile pepper flakes. Simmer for 3 to 4 minutes. Add tomatoes (break up with a spoon) and oregano. Bring to a boil, then reduce heat and simmer 15 to 20 minutes or until sauce thickens.
• While sauce is simmering, cook pasta to according to package directions for "firm". Drain and pour pasta into prepared baking dish. Stir in butter to coat. Add sauce and Parmesan cheese and stir well. Top with Fontina cheese and parsley and place in oven.
• Cook, uncovered, for 8 to 9 minutes or until cheese melts.

CHEDDAR-CHEESE-AND-SAGE BISCUITS

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixtrure resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
• Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
• In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.