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The bumblebee, stuck in the Brie, thought, “What a wee catastrophe!  I want to flee from this debris, for it smells just like an old squeegee.  I’d rather be stuck in a fricassee.”

From a tree came a chimpanzee:  “Baloney! I disagree.  I am a Brie devotee.  The key is that each calorie is a symphony, a jubilee, a sea of glee.  If Brie were free we’d have a spree and feed it to a chickadee.”

“Gee, we agree!”, said the manatee and the refugee.  “We decree that this is not just for the bourgeoisie.”

The irony, is that the honey bee scrambled free and in his absentee, came a flea no bigger than a pea.  Who loved Brie.

(Of course, right now I picture Dr. Suess rolling in his, spinning like a top - but I can’t help myself.  I can’t stop.  I must go on.  Oui, oui.)  You see, Brie for me is harmony.  And for thee, I have a recipe.  No, make that three.  Teehee!

with bacon and walnuts in a honey-mustard vinaigrette
Serves 4

Dressing:        1/3 cup extra virgin olive oil
            Juice of one lemon
               2 tablespoons honey
               1 tablespoon grainy brown mustard
               2 tablespoons herb vinegar
            Salt and pepper to taste

            8 chunks Brie cheese 1 1/2” x 1 1/2” (about 1 1/4 lb.)
            2 eggs, beaten
            1 cup seasoned dry bread crumbs
            2 tablespoons butter
               1/2 cup walnut halves
            4 handfuls fancy mixed greens (such as red leaf,
                romaine, raddicchio, escarole, Boston,                         dandelion, watercress), rinsed and chilled
               1/3 cup crumbled, cooked bacon (about 4 slices)
            Vegetable oil for frying

Make dressing by whisking ingredients together in a small bowl.  Set aside.  Dip Brie chunks in bread crumbs, then egg, then bread crumbs again and refrigerate on a plate at least one hour to firm up.

In a small skillet, heat butter and sauté walnuts until lightly browned, about 3 minutes.  Set aside.

To serve:  On individual salad plates, arrange lettuce.  Sprinkle with walnuts and bacon.  Drizzle dressing over.  Cook Brie chunks in a skillet in hot vegetable oil about 2 - 3 minutes, until lightly golden, being very careful not to pierce when turning.  Immediately place warm Brie chunks on salad and serve. 

Serves 6

            1/4 lb. Soft, ripened Brie cheese
            1/2 cup (1 stick) butter
               2 tablespoons tomato paste
               3 cloves garlic, minced
            1/2 loaf fresh, French bread

Preheat oven to 375 degrees.  In a food processor or blender, process Brie, butter, tomato paste and garlic until smooth, scraping often.  Slice the piece of French bread in half lengthwise and spread the Brie butter on the cut side.  Bake 15 minutes on a baking sheet until cheese is brown and bubbly.  Serve warm.

with figs and cherries
Enough for 6

            1 piece cut Brie cheese, the size of a big piece of pie
            3 tablespoons chopped, dried cherries
            3 tablespoons chopped, dried figs
            1 loaf fresh, French bread

Place cheese on a microwave-safe (or oven-safe) serving platter.  Sprinkle with dried fruit.  Heat in microwave just until Brie starts to become a little runny, about 40 seconds (or 4 minutes in a 400 degree oven).  Serve with a basket of sliced French bread.



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Copyright © by Robin Benzle. All Rights Reserved