Thread: 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.

"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.

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

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

"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

"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

"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

"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

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

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

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

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

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

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

[email protected] wrote:

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


Isn't it about time for your next dinner club meal? I always enjoy the
posts and await the next culture you dine on. Wasn't Austria the last meal?
Hurry up! LOL

[email protected] wrote:

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


Isn't it about time for your next dinner club meal? I always enjoy the
posts and await the next culture you dine on. Wasn't Austria the last meal?
Hurry up! LOL

"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

"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

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