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Thread: What to do with Brie?

  1. #1
    Sky Guest

    Default What to do with Brie?

    er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    too long. Typically, I just put slices Triscuit crackers (baked and not
    baked), but I'd like to know what the local RFC-denizens like to do with
    their brie cheese. I've tried it baked encased with phyllo, but I
    wasn't too thrilled with the outcome. Savory, with steaks maybe?
    Sweet, with jams and preserves or fresh fruit? What say y'all?

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

  2. #2
    cybercat Guest

    Default Re: What to do with Brie?


    "Sky" <[email protected]> wrote in message
    news:[email protected]..
    > er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    > too long. Typically, I just put slices Triscuit crackers (baked and not
    > baked), but I'd like to know what the local RFC-denizens like to do with
    > their brie cheese. I've tried it baked encased with phyllo, but I
    > wasn't too thrilled with the outcome. Savory, with steaks maybe?
    > Sweet, with jams and preserves or fresh fruit? What say y'all?
    >

    I love this cheese as is at room temperature. I think it loses something
    when baked.



  3. #3
    cybercat Guest

    Default Re: What to do with Brie?


    "Sky" <[email protected]> wrote in message
    news:[email protected]..
    > er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    > too long. Typically, I just put slices Triscuit crackers (baked and not
    > baked), but I'd like to know what the local RFC-denizens like to do with
    > their brie cheese. I've tried it baked encased with phyllo, but I
    > wasn't too thrilled with the outcome. Savory, with steaks maybe?
    > Sweet, with jams and preserves or fresh fruit? What say y'all?
    >

    I love this cheese as is at room temperature. I think it loses something
    when baked.



  4. #4
    sf Guest

    Default Re: What to do with Brie?

    On Sat, 24 May 2008 11:11:54 -0500, Sky <[email protected]>
    wrote:

    >er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    >too long. Typically, I just put slices Triscuit crackers (baked and not
    >baked), but I'd like to know what the local RFC-denizens like to do with
    >their brie cheese. I've tried it baked encased with phyllo, but I
    >wasn't too thrilled with the outcome. Savory, with steaks maybe?
    >Sweet, with jams and preserves or fresh fruit? What say y'all?
    >

    For everyday, I use just crusty bread.... for slightly fancier (like
    when the kids come over), they'll throw a head of garlic into the
    oven. For company, I serve it with bread, roasted garlic, wedges of
    pear and a clump or two of grapes for prettiness. I don't do jams or
    nuts on brie.

    If you want your brie hot and melty, you can enclose it in brioche
    dough and bake. There was also a way to do pan fry brie which
    involved a whole mini wheel, but I don't remember how I did it. I
    think it was similar to pan frying fish.... some kind of wash, coat
    with bread crumbs, fry in butter.

    --
    See return address to reply by email
    remove the smile first

  5. #5
    sf Guest

    Default Re: What to do with Brie?

    On Sat, 24 May 2008 11:11:54 -0500, Sky <[email protected]>
    wrote:

    >er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    >too long. Typically, I just put slices Triscuit crackers (baked and not
    >baked), but I'd like to know what the local RFC-denizens like to do with
    >their brie cheese. I've tried it baked encased with phyllo, but I
    >wasn't too thrilled with the outcome. Savory, with steaks maybe?
    >Sweet, with jams and preserves or fresh fruit? What say y'all?
    >

    For everyday, I use just crusty bread.... for slightly fancier (like
    when the kids come over), they'll throw a head of garlic into the
    oven. For company, I serve it with bread, roasted garlic, wedges of
    pear and a clump or two of grapes for prettiness. I don't do jams or
    nuts on brie.

    If you want your brie hot and melty, you can enclose it in brioche
    dough and bake. There was also a way to do pan fry brie which
    involved a whole mini wheel, but I don't remember how I did it. I
    think it was similar to pan frying fish.... some kind of wash, coat
    with bread crumbs, fry in butter.

    --
    See return address to reply by email
    remove the smile first

  6. #6
    Michael Kuettner Guest

    Default Re: What to do with Brie?


    "Sky" <[email protected]> schrieb im Newsbeitrag
    news:[email protected]..
    > er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    > too long. Typically, I just put slices Triscuit crackers (baked and not
    > baked), but I'd like to know what the local RFC-denizens like to do with
    > their brie cheese. I've tried it baked encased with phyllo, but I
    > wasn't too thrilled with the outcome. Savory, with steaks maybe?
    > Sweet, with jams and preserves or fresh fruit? What say y'all?
    >

    Easy !

    Oven-baked potatos with Brie
    (Serves 4)

    8 potatos
    500 grams Brie
    young (spring) onions
    rosemary
    pepper, salt

    Wash potatos, wrap in tinfoil and bake in the oven at 180 deg C for ca.
    40 minutes.
    Unwrap potatos. Cut the potatos lengthwise and gently press the halves apart,
    so that you get a pocket.
    Fill this pocket with thinly sliced Brie and rosemary.
    Season with salt and pepper.
    Put the potatos back in the oven for ca. 5 minutes, until the brie is molten.

    Cut the young onions in thin slices and sprinkle over the potatos.

    Server.

    Cheers,

    Michael Kuettner









  7. #7
    Michael Kuettner Guest

    Default Re: What to do with Brie?


    "Sky" <[email protected]> schrieb im Newsbeitrag
    news:[email protected]..
    > er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    > too long. Typically, I just put slices Triscuit crackers (baked and not
    > baked), but I'd like to know what the local RFC-denizens like to do with
    > their brie cheese. I've tried it baked encased with phyllo, but I
    > wasn't too thrilled with the outcome. Savory, with steaks maybe?
    > Sweet, with jams and preserves or fresh fruit? What say y'all?
    >

    Easy !

    Oven-baked potatos with Brie
    (Serves 4)

    8 potatos
    500 grams Brie
    young (spring) onions
    rosemary
    pepper, salt

    Wash potatos, wrap in tinfoil and bake in the oven at 180 deg C for ca.
    40 minutes.
    Unwrap potatos. Cut the potatos lengthwise and gently press the halves apart,
    so that you get a pocket.
    Fill this pocket with thinly sliced Brie and rosemary.
    Season with salt and pepper.
    Put the potatos back in the oven for ca. 5 minutes, until the brie is molten.

    Cut the young onions in thin slices and sprinkle over the potatos.

    Server.

    Cheers,

    Michael Kuettner









  8. #8
    cshenk Guest

    Default Re: What to do with Brie?

    "Sky" wrote

    > er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    > too long. Typically, I just put slices Triscuit crackers (baked and not


    Below recipe, cooks best in a glass pan such as you may have for brownies.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Xxcarol's Brie, Pepper, Onion soda bread
    Categories: Breads, Xxcarol
    Yield: 6 Servings

    2 c Flour, white all purpose
    1 ts Salt
    1/3 c Butter
    1 c Slivered brie (or small bits
    1/2 c Fine chopped onion
    1 tb Black pepper
    2/3 c Milk
    1 tb Baking soda

    Start with all the dry ingredients and mix them well in a large bowl.
    Now add the butter (softened but not melted) and chop that into the
    mix as well as you reasonably can. Add the remaining ingredients and
    mix to a dough. Using a preheated oven (always preheat when making
    bread or fish!) bake at 450 degrees for about 25 minutes.

    You can actually use any cheese I can think of for this (if using
    cottage cheese, add a bit more flour if it seems to 'wet') and you
    may want to vary the spice used to match the cheese type. The onions
    are optional.

    From the kitchen of: xxcarol From: Carol Shenkenberger Date: 06-26-97
    Cooking

    MMMMM




  9. #9
    cshenk Guest

    Default Re: What to do with Brie?

    "Sky" wrote

    > er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    > too long. Typically, I just put slices Triscuit crackers (baked and not


    Below recipe, cooks best in a glass pan such as you may have for brownies.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Xxcarol's Brie, Pepper, Onion soda bread
    Categories: Breads, Xxcarol
    Yield: 6 Servings

    2 c Flour, white all purpose
    1 ts Salt
    1/3 c Butter
    1 c Slivered brie (or small bits
    1/2 c Fine chopped onion
    1 tb Black pepper
    2/3 c Milk
    1 tb Baking soda

    Start with all the dry ingredients and mix them well in a large bowl.
    Now add the butter (softened but not melted) and chop that into the
    mix as well as you reasonably can. Add the remaining ingredients and
    mix to a dough. Using a preheated oven (always preheat when making
    bread or fish!) bake at 450 degrees for about 25 minutes.

    You can actually use any cheese I can think of for this (if using
    cottage cheese, add a bit more flour if it seems to 'wet') and you
    may want to vary the spice used to match the cheese type. The onions
    are optional.

    From the kitchen of: xxcarol From: Carol Shenkenberger Date: 06-26-97
    Cooking

    MMMMM




  10. #10
    Nathalie Chiva Guest

    Default Re: What to do with Brie?

    On Sat, 24 May 2008 11:11:54 -0500, Sky <[email protected]>
    wrote:

    >er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    >too long. Typically, I just put slices Triscuit crackers (baked and not
    >baked), but I'd like to know what the local RFC-denizens like to do with
    >their brie cheese. I've tried it baked encased with phyllo, but I
    >wasn't too thrilled with the outcome. Savory, with steaks maybe?
    >Sweet, with jams and preserves or fresh fruit? What say y'all?


    I usually eat it as is. However, I've recently seen a recipe for Brie
    quiche which looked appetizing - you might google that and try it -
    oh, and be sure to report back :-)

    Nathalie in Switzerland


  11. #11
    Nathalie Chiva Guest

    Default Re: What to do with Brie?

    On Sat, 24 May 2008 11:11:54 -0500, Sky <[email protected]>
    wrote:

    >er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    >too long. Typically, I just put slices Triscuit crackers (baked and not
    >baked), but I'd like to know what the local RFC-denizens like to do with
    >their brie cheese. I've tried it baked encased with phyllo, but I
    >wasn't too thrilled with the outcome. Savory, with steaks maybe?
    >Sweet, with jams and preserves or fresh fruit? What say y'all?


    I usually eat it as is. However, I've recently seen a recipe for Brie
    quiche which looked appetizing - you might google that and try it -
    oh, and be sure to report back :-)

    Nathalie in Switzerland


  12. #12
    The Ranger Guest

    Default Re: What to do with Brie?

    Michael Kuettner <[email protected]> wrote in message
    news:g19gu2$3mo$[email protected]..
    > Oven-baked potatos with Brie
    > (Serves 4)
    >
    > 8 potatos
    > 500 grams Brie
    > young (spring) onions
    > rosemary
    > pepper, salt
    >
    > Wash potatos, wrap in tinfoil and bake in the oven at
    > 180 deg C for ca. 40 minutes.
    > Unwrap potatos. Cut the potatos lengthwise and gently
    > press the halves apart, so that you get a pocket. Fill this
    > pocket with thinly sliced Brie and rosemary. Season with
    > salt and pepper. Put the potatos back in the oven for ca.
    > 5 minutes, until the brie is molten.
    >
    > Cut the young onions in thin slices and sprinkle over the
    > potatos.
    >
    > Serve.


    Thanks for the recipe, Michael. I never thought about using
    rosemary with the brie. Doesn't that "overpower" the brie?

    I do something similar to the above recipe but use Maui or
    Valencia onions. I slice thick rings and then circle the
    potatoes with the rings to keep them together. I also ladle
    butter over everything to give them a golden crunch. The
    daughter-units will easily consume the entire batch between
    themselves so we make more than eight potatoes.

    The Ranger



  13. #13
    The Ranger Guest

    Default Re: What to do with Brie?

    Michael Kuettner <[email protected]> wrote in message
    news:g19gu2$3mo$[email protected]..
    > Oven-baked potatos with Brie
    > (Serves 4)
    >
    > 8 potatos
    > 500 grams Brie
    > young (spring) onions
    > rosemary
    > pepper, salt
    >
    > Wash potatos, wrap in tinfoil and bake in the oven at
    > 180 deg C for ca. 40 minutes.
    > Unwrap potatos. Cut the potatos lengthwise and gently
    > press the halves apart, so that you get a pocket. Fill this
    > pocket with thinly sliced Brie and rosemary. Season with
    > salt and pepper. Put the potatos back in the oven for ca.
    > 5 minutes, until the brie is molten.
    >
    > Cut the young onions in thin slices and sprinkle over the
    > potatos.
    >
    > Serve.


    Thanks for the recipe, Michael. I never thought about using
    rosemary with the brie. Doesn't that "overpower" the brie?

    I do something similar to the above recipe but use Maui or
    Valencia onions. I slice thick rings and then circle the
    potatoes with the rings to keep them together. I also ladle
    butter over everything to give them a golden crunch. The
    daughter-units will easily consume the entire batch between
    themselves so we make more than eight potatoes.

    The Ranger



  14. #14
    [email protected] Guest

    Default Re: What to do with Brie?

    On Sat, 24 May 2008 11:11:54 -0500, Sky <[email protected]>
    wrote:

    >er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    >too long. Typically, I just put slices Triscuit crackers (baked and not
    >baked), but I'd like to know what the local RFC-denizens like to do with
    >their brie cheese. I've tried it baked encased with phyllo, but I
    >wasn't too thrilled with the outcome. Savory, with steaks maybe?
    >Sweet, with jams and preserves or fresh fruit? What say y'all?
    >
    >Sky


    Sorry I do not have the recipe handy, but I made a fabulous brie dish
    once. Penne pasta, steamed broccoli and chunks of brie cheese. All
    tossed together and it was delicious. The brie gives it the salt and
    the melted cheese hangs all over the pasta and the green broccoli is
    beautiful and crunchy.

    Wish I still had the recipe.

    aloha,
    beans
    roast beans to kona to email
    farmers of Pure Kona

  15. #15
    [email protected] Guest

    Default Re: What to do with Brie?

    On Sat, 24 May 2008 11:11:54 -0500, Sky <[email protected]>
    wrote:

    >er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
    >too long. Typically, I just put slices Triscuit crackers (baked and not
    >baked), but I'd like to know what the local RFC-denizens like to do with
    >their brie cheese. I've tried it baked encased with phyllo, but I
    >wasn't too thrilled with the outcome. Savory, with steaks maybe?
    >Sweet, with jams and preserves or fresh fruit? What say y'all?
    >
    >Sky


    Sorry I do not have the recipe handy, but I made a fabulous brie dish
    once. Penne pasta, steamed broccoli and chunks of brie cheese. All
    tossed together and it was delicious. The brie gives it the salt and
    the melted cheese hangs all over the pasta and the green broccoli is
    beautiful and crunchy.

    Wish I still had the recipe.

    aloha,
    beans
    roast beans to kona to email
    farmers of Pure Kona

  16. #16
    Goomba Guest

  17. #17
    Goomba Guest

  18. #18
    Michael Kuettner Guest

    Default Re: What to do with Brie?


    "The Ranger" schrieb :
    > Michael Kuettner wrote :
    >> Oven-baked potatos with Brie
    >> (Serves 4)

    <snip>
    > Thanks for the recipe, Michael. I never thought about using rosemary with the
    > brie. Doesn't that "overpower" the brie?
    >

    You're welcome.
    No, the rosemary adds to the taste. Use sparingly and use fresh
    rosemary.
    For a real kick, try finely chopped Liebstoeckel - Levisticum
    officinale - leaves instead of rosemary.

    > I do something similar to the above recipe but use Maui or Valencia onions.

    Those are white salad onions, right ?
    Spring onions are young onions which taste like a mixture
    of leek and onion; you use the greens, too.
    Very good sprinkled over salads, btw.

    > I slice thick rings and then circle the potatoes with the rings to keep them
    > together. I also ladle butter over everything to give them a golden crunch.
    > The daughter-units will easily consume the entire batch between themselves so
    > we make more than eight potatoes.
    >

    Butter and Brie ? That would overwhelm the taste of the potato,
    I guess.

    Cheers,

    Michael Kuettner





  19. #19
    Michael Kuettner Guest

    Default Re: What to do with Brie?


    "The Ranger" schrieb :
    > Michael Kuettner wrote :
    >> Oven-baked potatos with Brie
    >> (Serves 4)

    <snip>
    > Thanks for the recipe, Michael. I never thought about using rosemary with the
    > brie. Doesn't that "overpower" the brie?
    >

    You're welcome.
    No, the rosemary adds to the taste. Use sparingly and use fresh
    rosemary.
    For a real kick, try finely chopped Liebstoeckel - Levisticum
    officinale - leaves instead of rosemary.

    > I do something similar to the above recipe but use Maui or Valencia onions.

    Those are white salad onions, right ?
    Spring onions are young onions which taste like a mixture
    of leek and onion; you use the greens, too.
    Very good sprinkled over salads, btw.

    > I slice thick rings and then circle the potatoes with the rings to keep them
    > together. I also ladle butter over everything to give them a golden crunch.
    > The daughter-units will easily consume the entire batch between themselves so
    > we make more than eight potatoes.
    >

    Butter and Brie ? That would overwhelm the taste of the potato,
    I guess.

    Cheers,

    Michael Kuettner





  20. #20
    The Ranger Guest

    Default Re: What to do with Brie?

    Michael Kuettner <[email protected]> wrote in message
    news:g19k4m$fjh$[email protected]..
    [snip]
    > Butter and Brie ? That would overwhelm the taste of
    > the potato, I guess.


    We'll agree to disagree here. One can never have enough cheese
    and butter (and other assorted dairy) on a potato.

    The Ranger



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