Friday, May 27, 2016

Batch of links - Food waste

- Here are some statistics about food waste in America. Did you know that a whopping 40% of food produced is then wasted?

- Here’s a depressing short film about the sad life of a strawberry, from savethefood.com.

- Roughly 26% of produce is wasted before it even hits store shelves because it is deemed “ugly”. I think it would make more sense for grocers to sell it at a discount or donate it, assuming consumers won’t buy it as is. That being said, there’s actually evidence that ugly produce may be more nutritious.

- A college student has created an app that helps prevent food waste by connecting donors with people and organizations in need. In its first year, it saved 4,000 pounds of food from being wasted. Pretty impressive!

- In New York City, there’s a program called Rescuing Leftover Cuisine that matches restaurants with charities to prevent food waste. According to that article, a staggering 40% of food in the U.S. goes to waste each year. (Also, many restaurant owners are not aware of legislation in place that protects food donors from legal liability, except in cases of gross negligence; once they know about it, they are much more likely to give their unwanted leftovers to charitable organizations.)

- Suzy DeYoung has started La Soupe in Cincinnati, where she and her staff collect unsellable produce and make it into soup to feed the food-insecure.

- The town of Galdakao, in Spain, has a Solidarity Fridge where people can leave extra food and others can take what they need. There are rules (like anything homemade must be labeled with a date and thrown out after four days; no raw meat, fish or eggs) and volunteers clean the fridge as needed. It is such a success that other towns are following suit.

- Food waste is driving climate change.

- John Oliver had a great in-depth piece about food waste, including causes and possible solutions.

- France passed a law last year stating that supermarkets must donate unsold (but still edible) food to charities instead of throwing it away or destroying it. It also introduces a food waste program in schools and businesses to help curb waste in places other than supermarkets. Some critics of the law say that the real problem is overproduction, but I still think this is an awesome development.

- Dan Barber wants you to eat smarter, waste less. This article also talks about the honeynut squash, which is basically like a butternut, but with twice the flavor at half the size. You see, when farmers are asked to develop new types of vegetables, they are usually asked to make them contain more water, which makes them bigger and heavier (and therefore maximize profits, as produce is sold by weight and water is cheap). But this makes the vegetables bland. Dan Barber asked a farmer to develop a squash that would taste really good, and the farmer said it was the first time anyone had asked him to use taste as a criterion! I’d love to get my hands on one of those honeynut squashes…

- Finally, here are some tips to cut down on food waste in our households. Personally, I’m pretty good at not wasting ingredients – meaning that I plan a weekly menu that will use up ingredients I already have before they go bad, and we rarely deviate from the grocery list. However, I do throw out some prepared food now, mainly if the Little Prince doesn’t finish his plate. (I used to eat it so that it wasn’t wasted, but I ended up eating more than I needed and put on weight, so the best solution for me at this point is throwing out food that won’t be eaten. I wish we had a solidarity fridge in the neighborhood!)

Grapefruit-Poppy Seed Loaf Cake with Yogurt Glaze

This recipe is from Bon Appétit. I made it for breakfast, though it would be a good snacking cake as well. The cake stays moist at room temperature for several days, thanks to the vegetable oil. We all liked it, including the Engineer (who doesn’t normally like grapefruit, but it was subdued enough here that he found it pleasant). The glaze is optional, but recommended.

1½ cups all-purpose flour
2 tsp. baking powder
¾ tsp. kosher salt, plus more
1 Tbsp. finely grated grapefruit zest
1 cup granulated sugar
2 large eggs, room temperature
⅓ cup vegetable oil
1 tsp. vanilla extract
¾ cup plus 1 Tbsp. plain Greek yogurt, divided
8 Tbsp. fresh grapefruit juice, divided
1 Tbsp. poppy seeds, plus more for sprinkling
½ cup powdered sugar, sifted

Preheat oven to 350 °F. Line an 8½x4½" loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray.

Whisk flour, baking powder, and ¾ tsp. salt in a medium bowl. 


Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in ¾ cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top. 


Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.


Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes. 


Wednesday, May 25, 2016

Crêpes au chou frisé et au sirop d'érable

Je sais, je viens de vous faire un billet avec des crêpes… Enfin, ça, c’était des « pancakes » américaines, tandis que celles-ci sont vraiment plus de type « crêpes minces »! J’ai fait la recette sur un coup de tête, parce qu’il me restait un peu de chou frisé après avoir fait une salade. Il se trouve que c’est une recette sans gluten; je n’avais que 1 ¼ tasse de farine de quinoa, alors j’ai complété avec de la farine de pois chiches, et c’était délicieux! Le goût du quinoa se marie à merveille avec le sirop d’érable, et c’était juste assez sucré pour rester acceptable comme plat principal. Je n’avais pas de canard effiloché (les élevages de canards sont quand même beaucoup plus courants au Québec qu’au Texas, on s’entend), alors j’ai servi quelques crêpes avec un peu de bacon et une chiffonnade de feuilles de menthe. J’en ai mangé beaucoup nature également (il y avait plus d’une douzaine de crêpes en tout). Il s’agit d’une recette de J’aime l’érable.

1 ½ tasse de lait sans lactose
2 grosses feuilles de chou frisé (kale) sans la tige centrale, hachées
4 œufs
½ tasse de sirop d’érable
2 c. à soupe d’huile d’olive
1 ½ tasse de farine de quinoa
1 pincée de sel

Chauffer le lait dans une casserole à feu moyen. Ajouter le chou frisé, retirer du feu et laisser reposer 1 minute.

Verser le lait et le chou frisé dans le mélangeur électrique, puis ajouter le reste des ingrédients. Mélanger environ 1 minute jusqu’à l’obtention d’une texture lisse.

Badigeonner de beurre ou de margarine une poêle anti- adhésive d’environ 20 cm (8 po). Verser environ ¼ tasse de pâte, l’étendre et faire dorer la crêpe des deux côtés. Transférer dans une assiette et couvrir de papier aluminium pour éviter qu’elle sèche. Répéter avec le reste de la pâte.

Servir ces crêpes garnies de confit de canard effiloché, de laitue émincée, de menthe fraîche et de sauce BBQ maison ou du commerce (ou comme vous voulez).

Monday, May 23, 2016

Vegan Caesar Salad

This take on Caesar salad, which is both vegan and gluten-free, was very good! It was actually impressive how much it tasted like Caesar salad, even without anchovy paste. I omitted capers in my version. You can prepare each of the components ahead of time and refrigerate them separately, except for the chickpea croutons (which should stay on the countertop in an airtight container). The dressing will thicken when chilled, so it’s best to let it come to room temperature before using. This is a good recipe for a light lunch or a side dish; it is from Oh She Glows.

Don’t forget to soak ½ cup cashews overnight beforehand to make the dressing!

For the roasted chickpea croutons
1 (15-oz.) can chickpeas (or 1 ½ cups cooked), drained and rinsed
1 tsp. extra-virgin olive oil
½ tsp. fine grain sea salt
½ tsp. garlic powder
1 dash cayenne pepper (optional)

For the Caesar dressing (makes ¾ - 1 cup)

½ cup raw cashews, soaked overnight
¼ cup water
2 Tbsp. extra-virgin olive oil
1 Tbsp. lemon juice
½ Tbsp. Dijon mustard
½ tsp. garlic powder
1 small garlic clove (you can add another if you like it super potent)
½ Tbsp. vegan Worcestershire sauce (GF if necessary)
½ tsp. fine grain sea salt and pepper, or to taste

For the nut and seed “parmesan” cheese
1/3 cup raw cashews
2 Tbsp. hulled hemp seeds
1 small garlic clove
1 Tbsp. nutritional yeast
1 Tbsp. extra-virgin olive oil
½ tsp. garlic powder
fine grain sea salt, to taste

For the lettuce

1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
2 small heads romaine lettuce (10 cups chopped)

For the chickpea croutons
Preheat oven to 400 °F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

For the dressing
Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

For the “parmesan” cheese
Put cashews and garlic in a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

For the lettuce
Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into an extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

For assembly
Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the “parmesan” cheese. Serve immediately.

Friday, May 20, 2016

Batch of links

- BBC Food will close its digital platform, so I checked my bookmarks and printed the recipe I had saved online.

- The 15 most common counterfeit foods – and how to identify them. I must admit I’ve had trouble finding good honey lately…

- An interesting NPR article titled What is “natural” food? A riddle wrapped up in notions of good and evil. The FDA asked for the general public’s help to define the term “natural” so that they could come up with a legal definition for packaging. I’m really curious to see how that turns out! Next up, the FDA want to define “healthy”.

- Why does chocolate cost so much? A good explanation by Bon Appétit.

- Why does spicy food taste hot? A scientific explanation.

- The five rules of Tex-Mex, according to the Homesick Texan.

- What happens when a Japanese woodblock artist depicts life in London in 1866, despite never having set foot there.

- Apparently, Montreal’s Mile End is the coolest neighborhood in the world.

- Also, Town & Country magazine named Montreal as the food capital of North America.

- Public service announcement: Apple Music deletes your personal files from your internal hard drive as part of its NORMAL operation.

- Finally, two links about so-called female empowerment. I hadn’t quite been able to put into words my unease with what passes as female empowerment these days, which really is more about marketing than empowerment. These articles explain it well, though: From shopping to naked selfies: how “empowerment” lost its meaning, and Beyoncé is destroying your daughter, not empowering her.

Thursday, May 19, 2016

Part 2 of the breakfast quest

It’s remarkable how similar thoughts I’m having regarding breakfast, as compared to a year ago, when I wrote about a breakfast quest for a good pancake recipe. I had been trying a bunch of non-pancake recipes, some that didn’t work (like this fennel-honey granola, which forced me to admit I just don’t like the texture of granolas that contain peanut butter). Others worked really well, but my blog doesn’t need another recipe for vegan marbled banana bread. Or peanutella, with which I fell in love because it’s so fantastic (just keep it at room temperature), but I forgot all about pictures. And then I remembered that I never got around to testing the pancake recipes that call for whipping egg whites, so I decided to tackle that project. I tested three: recipes by Clayton Miller, Laurent Jeannin, and J. Kenji López-Alt (from Serious Eats). In all cases, the night before, I mixed my dry ingredients and left them on the counter, then mixed the wet ingredients and left them in the fridge overnight next to the egg whites. In the morning, to make pancakes, I whipped the egg whites and mixed everything together. I dislike using my stand mixer before breakfast, but for pancakes, anyone who is still sleeping in should get up on the right side of the bed regardless.

Laurent Jeannin’s pancakes, while pretty, were very dry and not that good. I only got 6 pancakes out of the batch. Perhaps this French chef would be better at crêpes than pancakes? In any event, considering how finicky this recipe is (weighing egg whites and yolks, anyone?), it just wasn’t a winner.


The most interesting recipe was Clayton Miller’s, which is actually for soufflé pancakes. (I heard about it via The Kitchn; their link is broken, but you can also find the recipe on Yahoo.) Each soufflé pancake is first cooked in a pan, then finished off in the oven. Because I have an inquisitive toddler in the way, opening and closing the oven door a few times for each pancake (especially given that I only had one oven-proof pan the right size) was not an option. I did make one as instructed, for scientific purposes, but the rest were made strictly in a pan, the old-fashioned way. I have to admit, though, that the baked soufflé pancake was a thing of beauty. It was certainly one of the best pancakes I’d ever had, and if at all feasible for you, that’s how I recommend making them. The yield is about 6-8 pancakes done the soufflé way, or 24 pancakes cooked stovetop (they freeze well); one soufflé pancake would be enough of a serving for me.

Clayton Miller’s Soufflé Pancakes
5 ½ cups flour (yes, really)
1/3 cup sugar
2 tsp. salt
1 Tbsp. baking powder
1 Tbsp. baking soda
2 cups lactose-free milk
2 ½ cups buttermilk (about 2-3 Tbsp. lemon juice + lactose-free milk)
2 whole eggs
2 eggs yolks
3 egg whites

Preheat oven to 350 °F.

Combine dry ingredients in large mixing bowl and set aside.

In a medium bowl, combine the milk, buttermilk, whole eggs, and egg yolks and whisk together until combined. Slowly stir the wet ingredients into dry ingredients. Do not over mix (this makes the pancakes tough). Set aside.

In a separate bowl, whisk the egg whites to medium peak then fold gently into the batter. Do not over mix.

Melt a tablespoon of butter in a 6-inch nonstick frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up, so don't fill pan more than ¾ of the way up the sides. Cook on the stovetop for one minute then place in the oven for 3 minutes. Flip pancake and place back into oven for about 2 more minutes or until cooked through (mine was still slightly underdone in the center after 2 minutes). Add more butter as necessary to coat pan and repeat. (You can also cook them entirely on the stovetop like regular pancakes, in which case you’d want to use closer to ¼ cup of batter for each pancake. Pictured first is the soufflé pancake, followed by the stovetop version.)



The third recipe I tried, Serious Eats’ Light and Fluffy Buttermilk Pancakes, was also a winner. That recipe calls for sour cream, which I’m sure you could replace with Greek yogurt, especially given that you don’t really taste it in the finished product. The original recipe also says it can be replaced with buttermilk. These are easier than the soufflé pancakes, so that may guide your choice on most mornings.

Serious Eats’ Light and Fluffy Buttermilk Pancakes
For the basic dry pancake mix
10 oz. (about 2 cups) all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
1 Tbsp. sugar
For each batch of pancakes
2 large eggs, separated
1 ½ cups buttermilk (1-2 Tbsp. lemon juice + lactose-free milk)
1 cup (about 8 oz.) lactose-free sour cream (see note above)
4 Tbsp. unsalted butter or margarine, melted

For the dry pancake mix
Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer to an airtight container. The mix will stay good for 3 months.

For each batch of pancakes
Place one batch of dry mix in a large bowl.

In a medium clean bowl, whisk the egg whites until stiff peaks form.

In a large bowl, whisk the egg yolks, buttermilk, and sour cream until homogenous. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).

Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains. Use a ¼-cup dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the rest (about 12 in all).

Tuesday, May 17, 2016

Biscuits moelleux à l'érable



Cette recette-là, je l’avais découpée dans un dépliant de J’aime l’érable du temps des fêtes. Je l’avais apportée au Canada l’été dernier, parce que certains ingrédients ne sont pas sur le marché local au Texas (les produits de l’érable). Mais il fallait aussi du fromage à la crème sans lactose, qui n’est qu’aux États-Unis… Alors, j’ai rapporté mes produits de l’érable ici et j’ai fait ma recette. Si vous n’avez pas accès au fromage à la crème sans lactose, vous avez deux options : le fromage à la crème avec cultures actives de Liberty (teneur en lactose réduite, mais il me faut quand même des Lactaid); ou du fromage à la crème végétalien. Une fois que j’avais décidé que je faisais ma recette, je n’ai pas trouvé de confiture de canneberges, même après avoir cherché dans plusieurs épiceries. C’est dans une allée de l’épicerie fine que j’ai décidé d’acheter une autre sorte de confiture à la fois sucrée et un peu acide, plutôt que d’essayer de trouver de la confiture de canneberges en ligne; j’ai donc acheté de la confiture de cerises et de framboises. J’avais donc ma tire d’érable, et puis j’ai fait mon propre beurre d’érable avec du sirop rapporté l’été dernier (recette ci-dessous).



Selon la recette d’origine, le rendement est de 18 biscuits assemblés (il s’agit de gâteaux-sandwichs de style « whoopie pie »), donc 36 biscuits cuits en tout, mais je n’en ai eu que 24. Je les ai faits cuire pendant la durée recommandée par la recette, soit 15 minutes, même si en théorie ils étaient un peu plus gros et auraient donc dû cuire plus longtemps. Malheureusement, ils sont sortis du four tout durs, alors que je m’attendais à des biscuits plus mous. De un, ça se mange bien mieux dans un gâteau-sandwich, et de deux, c’est quand même une recette de biscuits moelleux, c’est dans le titre! Je réduis donc le temps de cuisson ci-dessous. Je diminue aussi de moitié la quantité de sucre d’érable et de cannelle (dans lesquels il faut rouler les biscuits avant de les faire cuire), parce qu’il en est resté plus de la moitié et c’est du gaspillage de sucre d’érable (c’est assez cher comme ça, le sucre d’érable). J’ai aussi eu trop de glaçage au fromage à la crème, mais j’en ai utilisé un peu comme glaçage pour des petits gâteaux au chocolat et à la betterave, puisque l’érable et la betterave se marient très bien.

Donc : je ferai les choses différemment la prochaine fois, mais j’ai beaucoup aimé les goûts de ces biscuits-sandwichs, alors je pense que ça vaut la peine de recommencer.

Avec les restes de mon beurre d’érable maison, j’ai fait une autre recette du même dépliant nommée truffes aux amandes et à l’érable, mais je ne l’ai pas aimée, parce que ce ne sont pas des truffes. Une truffe, c’est fait à base de chocolat et ça fond dans la bouche, alors que là, il s’agissait de poudre d’amande mélangée à du beurre d’érable et roulée dans du cacao, donc à mâcher et pas chocolatée… Déception! Mais l’Ingénieur a beaucoup aimé. (Même chose pour ces petites bouchées noix de coco, lime et chocolat – il va falloir que je me résigne, ce n’est pas mon truc, même si ça a l’air bon.)


Pour le beurre d’érable (recettes-types ici et ici)
2 tasses de sirop d’érable (j’utilise du médium ou ambré)
¼ c. à thé huile de canola (facultatif)
1 pincée de sel (facultatif)

Dans une casserole profonde, faire bouillir le sirop d’érable (avec l’huile et le sel) jusqu’à ce que la température atteigne 235 °F.

Transférer immédiatement le sirop dans le bol de votre batteur sur socle, puis mettre le bol dans un bain de glace pour faire refroidir le sirop, sans remuer.

Avec le fouet plat, battre le sirop à vitesse lente jusqu’à ce qu’il devienne opaque, épais et beige pâle. (Cela m’a pris 10 ou 15 minutes, mais il peut falloir plus de temps, voire 30 minutes, surtout si on utilise un mélangeur électrique ou un fouet è la main.)

Transférer le mélange dans un pot en verre et garder au frigo (si le beurre se sépare, le mélanger à la main avant de l’utiliser). Vous obtiendrez environ 1 tasse de beurre d’érable, qui se garde facilement un mois au frigo.


Pour les biscuits
2 tasses de farine tout usage non blanchie
2 c. à thé de poudre à pâte
1 pincée de sel
1 tasse de tire d’érable
½ tasse de beurre ramolli (j’ai pris de la margarine)
1 œuf
1 c. à thé de vanille
¼ tasse de sucre d’érable
1 ½ c. à thé de cannelle

Pour le glaçage au beurre d’érable et la garniture
1 paquet de 250 g de fromage à la crème sans lactose, ramolli
¼ tasse de beurre d’érable
1 pincée de sel fin
1 tasse de confiture de canneberges (½ tasse suffisait pour moi)

Pour les biscuits
Préchauffer le four à 350 °F. Tapisser une tôle à biscuits de papier parchemin.

Tamiser ensemble les ingrédients secs et réserver.

À l’aide d’un batteur électrique, défaire en crème la tire d’érable et le beurre. Ajouter l’œuf et la vanille, puis battre encore 2 min. Ajouter les ingrédients secs et incorporer à la spatule. Réserver.

Dans un bol, mélanger le sucre d’érable avec la cannelle, puis réserver.

Former de petites boules de pâte d’environ 4 cm (1 ½ po). Les rouler dans le mélange de sucre d’érable et de cannelle. Disposer sur la tôle à biscuits et cuire au four pendant 10 min (15 minutes, c’était beaucoup trop). Laisser refroidir sur une grille.


Pour le glaçage et la garniture
À l’aide d’un batteur électrique, défaire en crème le fromage à la crème, le beurre d’érable et le sel.

Tartiner la moitié des biscuits refroidis de confiture de canneberges et l’autre moitié de crème au beurre d’érable. Coller les biscuits ensemble.

Saturday, May 14, 2016

Trempette chaude au fromage et aux épinards

Apparemment que c’est mon 1500e billet. Le 1400e date du mois d’octobre passé. J’ai l’impression qu’il doit y avoir une erreur de calcul là-dedans, mais je ne vais pas me mettre à douter des algorithmes de Google, quand même… Alors bon, il faut une bonne recette pour fêter ça!

Cette recette de Coup de Pouce est tout simplement géniale. En fait, quand on y goûte, ça crée une dépendance et c’est très difficile d’arrêter d’en manger! C’est vraiment excellent, comme au restaurant. J’ai par contre trouvé qu’il y avait un peu trop de fromage sur le dessus, alors je change les proportions ci-dessous pour en mettre davantage dans la trempette elle-même. On a servi ça avec des craquelins aux fines herbes, avec des craquelins nature, avec des bâtonnets de pain… Gâtez-vous!

6 tasses de jeunes feuilles d'épinard
1 tasse de fromage suisse sans lactose râpé
3 c. à soupe de parmesan râpé
½ paquet (soit 4 oz.) de fromage à la crème sans lactose ramolli
½ tasse de mayonnaise
½ tasse de crème sure sans lactose
1 gousse d'ail hachée finement ou râpée
sel et poivre, au goût

Dans une casserole d'eau bouillante salée, cuire les épinards 1 minute ou jusqu'à ce qu'ils aient ramolli. Bien égoutter. Laisser refroidir, puis couper en morceaux.

Dans un bol, mélanger le fromage suisse et le parmesan. Réserver.

Au robot culinaire, réduire les épinards, le fromage à la crème, la mayonnaise, la crème sure et l'ail en une préparation lisse. Saler et poivrer. Incorporer ½ tasse de la préparation de fromages râpés réservée. Verser le mélange dans un plat allant au four d'une capacité de 2 tasses. Parsemer du reste du mélange de fromages râpés. (La trempette se conservera jusqu'au lendemain au réfrigérateur. Ajouter alors 10 minutes au temps de cuisson.)

Cuire au four préchauffé à 400 °F pendant 20 minutes ou jusqu'à ce que le fromage soit doré et que la préparation soit bouillonnante. Servir chaud ou tiède.