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Bistro Cooking 1-2-3

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Southwestern Brunch Soufflé
Chicken Alfredo Primavera
Creamy Ham, Spinach & Cheese Chowder

(Family Features) - Ahhh. The neighborhood bistro. That small café where the aromas of wonderful home cooking - rustic salads, simmering soups, bubbling gratins and savory soufflés - make your mouth water.

Feel like the chef in your own home bistro, even on a busy weeknight, when you make dishes with bold, passionate flavors and that unmistakable taste of "homemade." To save time, let the grocery store be your sous chef. Buy pre-washed and bagged salad greens, packaged diced ham, crispy cooked bacon and chopped vegetables from the salad bar, and shredded natural cheese blends that already contain great bistro-style ingredients such as roasted garlic, minced herbs, jalapeño peppers or sun-dried tomatoes.

Start with a classic bistro recipe - an easy three-step cheese sauce simply made in minutes from butter, flour, milk and shredded cheese. This sauce becomes the basis for a brunch soufflé, a savory chowder, a hearty pasta dish and many other meals - from macaroni and cheese to a special topper for steamed vegetables. Second helpings, anyone?

Make Your Own Bistro Cheese Sauce

A classic white sauce cooks in minutes. Simply melt the butter in a saucepan, stir in the flour and let it cook for a minute, add the milk and whisk until thickened. Then add Sargento Bistro Blends Shredded Cheese to give the sauce your own unique touch.

Use a thin sauce for soups, meats, chicken or fish; a medium sauce for pasta, casseroles or vegetables; and a thick sauce for soufflés, dips or fondues. Ingredient proportions to make 1 cup of cheese sauce follow:

THIN: 1 tablespoon butter, 1 tablespoon flour, 1 cup milk, 1 to 1-1/2 cups cheese
MEDIUM: 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, 1 to 1-1/2 cups cheese
THICK: 3 tablespoons butter, 3 tablespoons flour, 1 cup milk, 1 to 1-1/2 cups cheese

  1. Using a wooden spoon, combine melted butter and flour in a saucepan, and cook for a minute.

  2. Add milk to cooked butter and flour, and whisk until thickened.

  3. Stir shredded cheese into thickened mixture, and simmer until cheese melts. Do not boil.

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Southwestern Brunch Soufflé

Description
Feel like the chef in your own home bistro. Start with this classic bistro recipe for Southwestern Brunch Soufflé.

Ingredients
  • 1 tablespoon plus 1/4 cup butter, divided
  • 1/4 cup all-purpose flour
  • 1-1/2 cups 1% milk
  • 1/4 teaspoon salt
  • 1-3/4 cups (7 ounces) Sargento Bistro Blends Cheddar & Monterey Jack with Tomato & Jalapeño Peppers Shredded Cheese
  • 1/2 cup crumbled crisply cooked bacon
  • 1/2 cup thinly sliced green onions
  • 6 large eggs, separated
Optional garnish
  • 1/2 cup salsa
  • 1/4 cup chopped cilantro

Preparation
    1. Coat bottom and sides of 2-1/2-quart round soufflé dish with 1 tablespoon softened butter.
    2. Melt 1/4 cup butter in medium saucepan. Add flour; cook and stir over medium heat 1 minute. Stir in milk and salt; bring to simmer, stirring frequently. Simmer 2 minutes (mixture will be thick). Remove from heat; stir in cheese until melted. Stir in bacon and green onions.
    3. Beat egg yolks with wooden spoon; stir into cheese sauce. Beat egg whites in electric mixer until stiff peaks form. Gently fold 1/3 egg whites at a time into cheese sauce using rubber spatula. Pour into prepared dish. Bake in preheated 350°F oven 40 minutes or until puffed and deep golden brown. Serve immediately. If desired, combine salsa and cilantro to garnish; serve with soufflé.

Preparation Time
25 minutes

Bake Time
40 minutes

Serves
Serves 6

Chicken Alfredo Primavera

Ingredients
  • 8 ounces linguini pasta, broken in half
  • 1 cup frozen baby peas, thawed
  • 1 red bell pepper, cut into short, thin strips
  • 1 cup cut fresh asparagus spears (1 inch pieces)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups 1% milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-3/4 cups (7 ounces) Sargento Bistro Blends Mozzarella Cheese with Sun-Dried Tomatoes & Basil Shredded Cheese, divided
  • 2 cups chopped cooked chicken or turkey
  • 1/4 cup chopped fresh basil or parsley (optional)

Preparation
    1. Cook linguini according to package directions adding peas, bell pepper and asparagus to cooking water during last 3 minutes of cooking.
    2. Meanwhile, melt butter in medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper. Stir in 1-1/4 cups cheese until melted.
    3. Drain linguini and vegetables; return to pot over low heat. Add cheese sauce and chicken; mix well. Transfer to serving plates; top with remaining 1/2 cup cheese and, if desired, basil. Serve with freshly ground black pepper.

Preparation Time
15 minutes

Cook Time
15 minutes

Serves
Serves 4

Creamy Ham, Spinach & Cheese Chowder

Ingredients
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 4 cups 1% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes or
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup diced ham
  • 3 cups packed baby or torn spinach leaves
  • 1-3/4 cups (7 ounces) Sargento Bistro Blends Mozzarella & Asiago with Roasted Garlic Shredded Cheese, divided
  • 1/2 cup herb or garlic croutons

Preparation
    1. Melt butter in large saucepan over medium heat. Add flour; cook 1 minute, stirring constantly.
    2. Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper flakes; simmer 5 minutes, stirring occasionally. Stir in ham; heat through. Stir in spinach until wilted, about 2 minutes. Stir in 1-1/4 cups cheese until melted; ladle into shallow soup bowls. Top with remaining 1/2 cup cheese and croutons.

Preparation Time
10 minutes

Cook Time
15 minutes

Serves
Serves 4 to 6

SOURCE: Sargento Cheeses

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