Monthly Archives: February 2012

And We’re Live!

The BSC website is live!

Categories: .Bayview School of Cooking! | 2 Comments

Visit The BSC Website!

The Bayview School of Cooking website is filled with information about the current classes, how to register and other helpful information to assist you in finding out about BSC.  If you wish to view our classes, our calendar and our programs, click the bluecontinue reading»  for the active link to our website at, plus if you want to receive the latest news from BSC, sign up for the BSC Email Newsletter HERE!

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Cheese in the Fridge

I love a recipe that has a lot going for it—one that’s really satisfying, easy enough for a weeknight, not too expensive and not too high in calories. I’ve been making this pasta with cheese sauce for almost ten years.  It’s a slightly modified recipe from Cooking Light Magazine and I make it at least once every couple months because it allows me to use up any leftover cheese I have in the fridge. When I first started making it, I dutifully went out and bought all the cheeses called for and then ended up with a bunch of extra cheese.  Then I started experimenting with cheese I already had.  If you like blue cheese, I recommend sticking with some kind of blue. And, you’ll need some kind of hard cheese to grate on top.  Other than that, the sky’s the limit.  I even tried some goat cheese once and it was pretty tasty.  Of course, you’ll want to stay with four types of cheese, otherwise, you’ll have to re-name it! The serving size is ample and it’s only 485 calories.  Serve it with a salad and you have a great dinner for a cool March evening.


Pasta Quattro Fromaggio

1 tablespoon butter
1 tablespoon all-purpose flour
½ teaspoon freshly ground pepper
¼ teaspoon salt
One 12-ounce can evaporated skim milk
¼ cup (1-ounce) shredded fontina (or whatever!) cheese
¼ cup (1-ounce) crumbled Gorgonzola or other blue cheese (if you don’t like blue, use what you like!)
¼ cup (1-ounce) diced Camembert (or whatever!) cheese
6 cups hot cooked rigatoni (about 12-ounces uncooked pasta)
¼ cup chopped fresh basil
¼ cup (1-ounce) finely grated fresh Parmesan cheese, or other hard grating cheese

Melt butter in a large saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly with a whisk. Add pepper, salt, and milk, and bring to a simmer, stirring frequently. Remove from heat, and add fontina, Gorgonzola, and Camembert cheeses, stirring until cheeses melt. Stir in pasta and basil; spoon into each of 4 bowls. Sprinkle with Parmesan cheese.

Categories: .Bayview School of Cooking!, Entrée, Pasta | 1 Comment

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