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 |
What to do with Brie?
"Sky" > wrote in message ... > 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. |
What to do with Brie?
On Sat, 24 May 2008 11:11:54 -0500, 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 >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 |
What to do with Brie?
"Sky" > schrieb im Newsbeitrag ... > 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 |
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 |
What to do with Brie?
On Sat, 24 May 2008 11:11:54 -0500, 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 >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 |
What to do with Brie?
Michael Kuettner > wrote in message
... > 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 |
What to do with Brie?
On Sat, 24 May 2008 11:11:54 -0500, 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 >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 |
What to do with Brie?
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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 |
What to do with Brie?
Michael Kuettner > wrote in message
... [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 |
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 > baked), but I'd like to know what the local RFC-denizens like to do with > their brie cheese. We love brie. When we don't just eat it, I do one of the following things with it: Wrap it in puff pastry, with or without nuts / dried fruit / preserves, and bake it. Cube it, put it into a chafing dish or crockpot with walnuts and dried cranberries, and warm until the cubes are melty, then dip with sturdy crackers. Make omelettes with it. Make brie-and-pesto torte -- cut it horizontally into 2 or 3 slices, then "ice" the middles with pesto -- I use two kinds if I'm doing 3 slices. Make pasta and toss the hot pasta with brie cubes and other stuff -- one of our favorites is sauteed onions, peas, and crumbled bacon. Serene |
What to do with Brie?
Nathalie Chiva > wrote in
: > On Sat, 24 May 2008 11:11:54 -0500, 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 >>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 :-) > I recently had a Brie and smoked salmon pizza that was pretty good. Mark. -- While I'll admit that anyone can make a mistake once, to go on making the same lethal errors century after century seems to me nothing short of deliberate.--V. |
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 > 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 > I like room temp brie smeared on ripe pear slices. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
What to do with Brie?
"The Ranger" schrieb : > Michael Kuettner wrote : > [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. :) > Butter _or_ cheese, you heathen ;-) Another nice addition to baked potato would be sour cream mixed with chopped herbs. Cheers, Michael Kuettner |
What to do with Brie?
"Margaret Suran" schrieb : > Michael Kuettner wrote: > >>> >> Butter and Brie ? That would overwhelm the taste of the potato, >> I guess. >> >> Cheers, >> >> Michael Kuettner >> > > What is more delicious than a slice of fresh, buttered rye or pumpernickel > bread with very ripe Brie? Right now, I like D'Affinois, made of cow's milk, > best. With a glass of wine, of possible. Oh, I completely agree ! But we were talking about Brie and butter on potatos. In my eyes, that would be overpowering the potato. Pumpernickel or rye bread, OTOH, has a robust flavour of its own. Cheers, Michael Kuettner |
What to do with Brie?
Michael wrote on Sat, 24 May 2008 21:02:18 +0200:
> "Margaret Suran" schrieb : >> Michael Kuettner wrote: >> >>> Butter and Brie ? That would overwhelm the taste of the >>> potato, I guess. >>> >>> Cheers, >>> >>> Michael Kuettner >>> >> What is more delicious than a slice of fresh, buttered rye or >> pumpernickel bread with very ripe Brie? Right now, I like >> D'Affinois, made of cow's milk, best. With a glass of wine, >> of possible. > Oh, I completely agree ! > But we were talking about Brie and butter on potatos. > In my eyes, that would be overpowering the potato. > Pumpernickel or rye bread, OTOH, has a robust flavour of its > own. > Cheers, A perfectly ripened Brie with good French bread is the most, IMHO, but I'll admit that baked "en croute" is pretty good. I would drink something like a fairly dry white wine, say a Sancerre or a New Zealand Cabinet Sauvignon and I find that some cornichons on the side are good too. I do not like serving Brie with sweet fruity sauces as I tried at Whole Foods recently. -- James Silverton Potomac, Maryland E-mail, with obvious alterations: not.jim.silverton.at.verizon.not |
What to do with Brie?
Michael Kuettner > wrote in message
... > "The Ranger" schrieb : >> Michael Kuettner wrote : >> [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. :) >> > Butter _or_ cheese, you heathen ;-) "Heathen?" HA! Read and weep, infidel! Butter, cheese, _and_ creme fraiche/sour cream are my normal accompaniments for potatoes! > Another nice addition to baked potato would be sour > cream mixed with chopped herbs. Agreed; but you missed "butter" in the above! <EG> The Ranger |
What to do with Brie?
"The Ranger" schrieb : > Michael Kuettner wrote : >> "The Ranger" schrieb : >>> Michael Kuettner wrote : >>> [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. :) >>> >> Butter _or_ cheese, you heathen ;-) > > "Heathen?" HA! Read and weep, infidel! > > Butter, cheese, _and_ creme fraiche/sour cream are my normal accompaniments > for potatoes! > I've read. I've wept. ;-) >> Another nice addition to baked potato would be sour >> cream mixed with chopped herbs. > > Agreed; but you missed "butter" in the above! <EG> > Nah, margarine or Crisco would be better ! <VEG> Cheers, Michael Kuettner |
What to do with Brie?
Janet Wilder wrote:
> 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 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 >> > > I like room temp brie smeared on ripe pear slices. Yummmmmmmmmm now you are talking my language:))) |
What to do with Brie?
Margaret Suran wrote:
> What is more delicious than a slice of fresh, buttered rye or > pumpernickel bread with very ripe Brie? Right now, I like D'Affinois, > made of cow's milk, best. A woman after my own heart. D'Affinois may be my favorite cheese of all. I mean, triple-cream brie -- how could that be bad? Serene |
What to do with Brie?
"James Silverton" schrieb : > Michael wrote on Sat, 24 May 2008 21:02:18 +0200: > > >> "Margaret Suran" schrieb : >>> Michael Kuettner wrote: >>> >>>> Butter and Brie ? That would overwhelm the taste of the >>>> potato, I guess. >>>> >>> What is more delicious than a slice of fresh, buttered rye or >>> pumpernickel bread with very ripe Brie? Right now, I like >>> D'Affinois, made of cow's milk, best. With a glass of wine, of possible. > >> Oh, I completely agree ! >> But we were talking about Brie and butter on potatos. >> In my eyes, that would be overpowering the potato. >> Pumpernickel or rye bread, OTOH, has a robust flavour of its >> own. > > > A perfectly ripened Brie with good French bread is the most, With a touch of freshly grint pepper. > IMHO, but I'll admit that baked "en croute" is pretty good. I would drink > something like a fairly dry white wine, say a Sancerre or a New Zealand > Cabinet Sauvignon and I find that some cornichons on the side are good too. I > do not like serving Brie with sweet fruity sauces as I tried at Whole Foods > recently. > The baked one is served with Preiselbeer-Sauce (lingonberry or cowberry) over here. It's not sweet, but sour-sweet and sets a nice counter-point to enhance the flavour. Cheers, Michael Kuettner |
What to do with Brie?
On Sat 24 May 2008 09:11:54a, Sky told us...
> 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 > You might try using puff pastry instead of phyllo dough. I much prefer it. I usually take the chunks (or whole small wheels) of brie, top it off with a good jam or preserve like black currant, damson plum, red raspberry, etc., then totally encase and seal it in the puff pastry before baking. Some toasted nuts on top of the preserves are nice, too. Let it cool slightly before serving. I was served homemade croissants once that were filled with brie. Very nice. Also, there's this... Brie Cheesecake (savory) 1 pound peeled brie (peels best when cold with vegetable peeler) 8 ounces cream cheese, softened 3 eggs 2 egg yolks Pinch of pepper Scant teaspoon salt 1/2 teaspoon dried tarragon Crust: 1 1/4 cups toasted almonds 10 crushed Bremer wafers 4 tablespoons melted butter Run ingredients through food processor. Make crust: grind toasted almonds, Bremer wafers with melted butter. Press crust into 8-inch springform pan. Bake crust at 350 degrees for 10 minutes. Add brie filling to pan, lower temperature to 300 degrees and bake for 45 minutes. Serve at room temperature. -- Wayne Boatwright ------------------------------------------- Saturday, 05(V)/24(XXIV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 1dys 10hrs 30mins ------------------------------------------- 'Dabbling in a bit of ironic foreshadowing, are we?' -Milo ------------------------------------------- |
What to do with Brie?
On Sat 24 May 2008 12:57:36p, Serene told us...
> Margaret Suran wrote: > >> What is more delicious than a slice of fresh, buttered rye or >> pumpernickel bread with very ripe Brie? Right now, I like D'Affinois, >> made of cow's milk, best. > > A woman after my own heart. D'Affinois may be my favorite cheese of > all. I mean, triple-cream brie -- how could that be bad? > > Serene > Enough of it could probably give you a heart attack. :-) -- Wayne Boatwright ------------------------------------------- Saturday, 05(V)/24(XXIV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 1dys 10hrs 20mins ------------------------------------------- No matter who you vote for, the government gets elected. ------------------------------------------- |
What to do with Brie?
Michael wrote on Sat, 24 May 2008 22:14:46 +0200:
> "James Silverton" schrieb : >> Michael wrote on Sat, 24 May 2008 21:02:18 +0200: >> >>> "Margaret Suran" schrieb : >>>> Michael Kuettner wrote: >>>> >>>>> Butter and Brie ? That would overwhelm the taste of the >>>>> potato, I guess. >>>>> >>>> What is more delicious than a slice of fresh, buttered rye >>>> or pumpernickel bread with very ripe Brie? Right now, I >>>> like D'Affinois, made of cow's milk, best. With a glass of >>>> wine, of possible. >> >>> Oh, I completely agree ! >>> But we were talking about Brie and butter on potatos. >>> In my eyes, that would be overpowering the potato. >>> Pumpernickel or rye bread, OTOH, has a robust flavour of its >>> own. >> >> A perfectly ripened Brie with good French bread is the most, > With a touch of freshly grint pepper. >> IMHO, but I'll admit that baked "en croute" is pretty good. I >> would drink something like a fairly dry white wine, say a >> Sancerre or a New Zealand Cabinet Sauvignon and I find that >> some cornichons on the side are good too. I do not like >> serving Brie with sweet fruity sauces as I tried at Whole >> Foods recently. >> > The baked one is served with Preiselbeer-Sauce (lingonberry or > cowberry) over here. > It's not sweet, but sour-sweet and sets a nice counter-point > to enhance the flavour. To each their own I guess! I'll go for the pepper and possibly a very little salt but not the jam :-) -- James Silverton Potomac, Maryland E-mail, with obvious alterations: not.jim.silverton.at.verizon.not |
What to do with Brie?
"James Silverton" schrieb : > Michael wrote on Sat, 24 May 2008 22:14:46 +0200: > > >> "James Silverton" schrieb : >>> Michael wrote on Sat, 24 May 2008 21:02:18 +0200: >>> >>>> "Margaret Suran" schrieb : >>>>> Michael Kuettner wrote: >>>>> >>>>>> Butter and Brie ? That would overwhelm the taste of the >>>>>> potato, I guess. >>>>>> >>>>> What is more delicious than a slice of fresh, buttered rye or pumpernickel >>>>> bread with very ripe Brie? Right now, I >>>>> like D'Affinois, made of cow's milk, best. With a glass of >>>>> wine, of possible. >>> >>>> Oh, I completely agree ! >>>> But we were talking about Brie and butter on potatos. >>>> In my eyes, that would be overpowering the potato. >>>> Pumpernickel or rye bread, OTOH, has a robust flavour of its >>>> own. >>> >>> A perfectly ripened Brie with good French bread is the most, > >> With a touch of freshly grint pepper. > >>> IMHO, but I'll admit that baked "en croute" is pretty good. I >>> would drink something like a fairly dry white wine, say a >>> Sancerre or a New Zealand Cabinet Sauvignon and I find that >>> some cornichons on the side are good too. I do not like >>> serving Brie with sweet fruity sauces as I tried at Whole >>> Foods recently. >>> >> The baked one is served with Preiselbeer-Sauce (lingonberry or >> cowberry) over here. >> It's not sweet, but sour-sweet and sets a nice counter-point >> to enhance the flavour. > > To each their own I guess! I'll go for the pepper and possibly a very little > salt but not the jam :-) > No, James. _Not_ jam. Think of cranberry sauce but with berries much more sour and much less sugar added. Cheers, Michael Kuettner |
What to do with Brie?
On Sat, 24 May 2008 13:35:28 -0400, Goomba >
wrote: 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 LOL indeed. Yes it was yummy Austria and on June 14, it's going to be Turkey. No food assignments yet, but I will post about it<g>. aloha, beans roast beans to kona to email farmers of Pure Kona |
What to do with Brie?
In article >,
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 > 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? Brie cheese and quince paste is one of the finest combinations on this earth. Miche -- Electricians do it in three phases |
What to do with Brie?
On Sat 24 May 2008 04:08:45p, Miche told us...
> In article >, > 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 >> 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? > > Brie cheese and quince paste is one of the finest combinations on this > earth. > > Miche > Trying to find any product made of quince, or the fruit itself, is akin to looking for hen's teeth in these parts. I do love quince. Back in Ohio I happened onto several quince trees growing in a meadow off the side of the road. The quince were ripe and I to "steal" over half a bushel to take home. I baked a couple of quince pies, and made a fair amount of quince preserves and jam. Haven't had any since. Quince is one of several fruits that I love and find virtually inpossible to find here. The others are fresh gooseberries, red and black currants. I think part of the problem is that they are not that popular here. I would give almost anything for a freshly baked gooseberry pie or a fresh currant tart. :-( -- Wayne Boatwright ------------------------------------------- Saturday, 05(V)/24(XXIV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 1dys 7hrs 50mins ------------------------------------------- The 'poor cat in the rain' look.It never fails. ------------------------------------------- |
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 > 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 > > No jam with Brie... at least not the real thing from France. Eat with good crusty bread, some fruit and a decent wine. |
What to do with Brie?
In article 4>,
Wayne Boatwright > wrote: > On Sat 24 May 2008 04:08:45p, Miche told us... > > > In article >, > > 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 > >> 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? > > > > Brie cheese and quince paste is one of the finest combinations on this > > earth. > > Trying to find any product made of quince, or the fruit itself, is akin to > looking for hen's teeth in these parts. It's quince season here at the moment -- I should buy half a dozen and make my own quince paste. > I do love quince. Back in Ohio I > happened onto several quince trees growing in a meadow off the side of the > road. The quince were ripe and I to "steal" over half a bushel to take > home. I baked a couple of quince pies, and made a fair amount of quince > preserves and jam. Haven't had any since. Awesome! > Quince is one of several fruits that I love and find virtually inpossible > to find here. Woe! > The others are fresh gooseberries, red and black currants. > I think part of the problem is that they are not that popular here. I > would give almost anything for a freshly baked gooseberry pie or a fresh > currant tart. :-( You'd get along well with my mother. She loves quince and gooseberries (she used to eat quince out of hand like apples). Dad planted a gooseberry bush in the garden, so she could have all the "goosegogs" she wanted. :) Miche Miche -- Electricians do it in three phases |
What to do with Brie?
On Sat 24 May 2008 06:33:02p, Miche told us...
> In article 4>, > Wayne Boatwright > wrote: > >> On Sat 24 May 2008 04:08:45p, Miche told us... >> >> > In article >, >> > 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 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? >> > >> > Brie cheese and quince paste is one of the finest combinations on >> > this earth. >> >> Trying to find any product made of quince, or the fruit itself, is akin >> to looking for hen's teeth in these parts. > > It's quince season here at the moment -- I should buy half a dozen and > make my own quince paste. > >> I do love quince. Back in Ohio I >> happened onto several quince trees growing in a meadow off the side of >> the road. The quince were ripe and I to "steal" over half a bushel to >> take home. I baked a couple of quince pies, and made a fair amount of >> quince preserves and jam. Haven't had any since. > > Awesome! > >> Quince is one of several fruits that I love and find virtually >> inpossible to find here. > > Woe! > >> The others are fresh gooseberries, red and black currants. >> I think part of the problem is that they are not that popular here. I >> would give almost anything for a freshly baked gooseberry pie or a >> fresh currant tart. :-( > > You'd get along well with my mother. She loves quince and gooseberries > (she used to eat quince out of hand like apples). Dad planted a > gooseberry bush in the garden, so she could have all the "goosegogs" she > wanted. :) > > Miche When we lived in NE Ohio I had redcurrant bushes and they were lush with fruit every season. Unfortunately, the climate just wasn't right for gooseberries. I tried several times to have a couple of bushes, but they never developed well. Now that we're in the desert, there's no hope of trying to do either. OTOH, with copious irrigation, all citrus fruit, pecans, dates, and stone fruits thrive nicely here and are available fresh much of the year. -- Wayne Boatwright ------------------------------------------- Saturday, 05(V)/24(XXIV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 1dys 5hrs 20mins ------------------------------------------- Suicidal twin kills sister by mistake! ------------------------------------------- |
What to do with Brie?
On May 24, 12:51*pm, "Ophelia" > wrote:
> Janet Wilder wrote: > > I like room temp brie smeared on ripe pear slices. > > Yummmmmmmmmm now you are talking my language:))) something about eating brie with fruit makes it less fattening, too. Karen |
What to do with Brie?
Karen wrote:
> On May 24, 12:51 pm, "Ophelia" > wrote: >> Janet Wilder wrote: >>> I like room temp brie smeared on ripe pear slices. >> >> Yummmmmmmmmm now you are talking my language:))) > > something about eating brie with fruit makes it less fattening, too. Nodnodnod. Not sure how, but I know if you break biscuits (cookies) before you eat them, the calories run out! |
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 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? Serve it with acacia honey and good bread. -- Vilco Think pink, drink rose' |
What to do with Brie?
Wayne Boatwright wrote:
> > When we lived in NE Ohio I had redcurrant bushes and they were lush with > fruit every season. Unfortunately, the climate just wasn't right for > gooseberries. I tried several times to have a couple of bushes, but they > never developed well. Now that we're in the desert, there's no hope of > trying to do either. OTOH, with copious irrigation, all citrus fruit, > pecans, dates, and stone fruits thrive nicely here and are available fresh > much of the year. I am surprised to hear that because I grew up in southern Ontario where the climate is virtually identical to NE Ohio and my parents had a few gooseberry bushes which did very well. |
What to do with Brie?
On Sat, 24 May 2008 23:18:31 GMT, Wayne Boatwright
> wrote: >I >would give almost anything for a freshly baked gooseberry pie or a fresh >currant tart. :-( Fresh currants are too expensive to become popular these days if you ever manage to blunder upon them in a store. We can blame White Pine Blister for currants and gooseberries being a virtually unknown commodity here. Although we are allowed to plant them now, the market just isn't there anymore. If I remember correctly, the bushes are big, so you'd need a very large yard/garden to grow them in. http://www.ipm.iastate.edu/ipm/hortn...1995/curr.html sf who loves old fashioned currant pie. -- See return address to reply by email remove the smile first |
What to do with Brie?
On Sun 25 May 2008 10:49:38a, sf told us...
> On Sat, 24 May 2008 23:18:31 GMT, Wayne Boatwright > > wrote: > >>I >>would give almost anything for a freshly baked gooseberry pie or a fresh >>currant tart. :-( > > Fresh currants are too expensive to become popular these days if you > ever manage to blunder upon them in a store. > > We can blame White Pine Blister for currants and gooseberries being a > virtually unknown commodity here. Although we are allowed to plant > them now, the market just isn't there anymore. If I remember > correctly, the bushes are big, so you'd need a very large yard/garden > to grow them in. > http://www.ipm.iastate.edu/ipm/hortn...1995/curr.html > > sf > who loves old fashioned currant pie. > Thanks, Barbara, I didn't know that. Could be why I couldn't manage to get the gooseberry buses to survive. This was some years ago. -- Wayne Boatwright ------------------------------------------- Sunday, 05(V)/25(XXV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 11hrs 35mins ------------------------------------------- STATUS QUO is Latin for 'the mess we're in.' ------------------------------------------- |
What to do with Brie?
On Sun 25 May 2008 03:52:10a, Dave Smith told us...
> Wayne Boatwright wrote: > >> >> When we lived in NE Ohio I had redcurrant bushes and they were lush >> with fruit every season. Unfortunately, the climate just wasn't right >> for gooseberries. I tried several times to have a couple of bushes, >> but they never developed well. Now that we're in the desert, there's >> no hope of trying to do either. OTOH, with copious irrigation, all >> citrus fruit, pecans, dates, and stone fruits thrive nicely here and >> are available fresh much of the year. > > I am surprised to hear that because I grew up in southern Ontario where > the climate is virtually identical to NE Ohio and my parents had a few > gooseberry bushes which did very well. > > We were surprised they didn't thrive, too. Perhaps it was the soil, although it was good growing many other things. I did find some on a trip to Kentucky one year and bought them a farmer's market. -- Wayne Boatwright ------------------------------------------- Sunday, 05(V)/25(XXV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 15hrs 40mins ------------------------------------------- In the early days, all I hoped was to make a living out of what I did best. But, since there's no real market for masturbation, I had to fall back on my |
What to do with Brie?
On Sat, 24 May 2008 22:14:46 +0200, "Michael Kuettner"
> wrote: > >"James Silverton" schrieb : >> >> A perfectly ripened Brie with good French bread is the most, > >With a touch of freshly grint pepper. > I've see brie with pepper in the rind. -- See return address to reply by email remove the smile first |
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