What do do with brie?

Well, I was at Jerry's today & they had these nice wheels (14oz) of brie on sale at 2/$4.00. I bought four. I can't resist a bargain. They also had wheels of Presidente camembert for 98 cents each...I bought 3. Other than giving them away to friends, what can I make with them? I'm thinking brie en croute, but I have never done that before. Do you remove the rind? Does the rind mellow with baking? I know some people add raspberries & stuff...does it go on top of the brie before the puff pastry? Can cheese be frozen? Is there a cleese soup recipe, maybe? A fondue?

So much cheese! Please help!

Split long way. Dip in egg, flour, bread crumbs, repeat. Pan fry in butter til brown (open side first; flip). Eat with crusty French bread.

Or Google "brie recipes" -- I did, and there were 99,000 hits.

buy some frozen sheets of puff pastry, take the wheel of brie, cut the rind off, smear a good layer of mango chutney on the top of the wheel of brie. Wrap in puff pastry, wrap in wax paper, then foil, then into a freezer bag into the freezer. When unexpected guests drop by pop it into the oven til pastry is brown and cheese is warmed through all the way (you can even do it in a toaster oven) and you have a great appetizer or nibble

Cynthia wrote:Or Google "brie recipes" -- I did, and there were 99,000 hits.

Yes I did do that. But how to know which recipes were actually good? That's why I asked here.

bananasandwiches wrote:buy some frozen sheets of puff pastry, take the wheel of brie, cut the rind off, smear a good layer of mango chutney on the top of the wheel of brie. Wrap in puff pastry, wrap in wax paper, then foil, then into a freezer bag into the freezer. When unexpected guests drop by pop it into the oven til pastry is brown and cheese is warmed through all the way (you can even do it in a toaster oven) and you have a great appetizer or nibble

Thanks! That is what I was looking for

I made the best recipe with brie, it is from Epicurious and it uses rigatoni and kalamata olives. Changes made, I added some italian sausage (actually turkey italian sausage) and I didn't use rigatoni I think I used somehting along the lines of bowtie but a little larger. I have been cooking for my boyfriend for six months and this was his favorite. It was creamy goodness!

Here is the recipe

http://www.epicurious.com/recipes/food/views/238283

A friend of mine makes a dip sort of thing with brie. Cut up ripe tomatoes, chop in some garlic and basil and toss in chunks of brie. People love this. Personally, I think it'd be even better with goat cheese, but when I said that at a party everyone told me how awful goat cheese was, so I shut up.

Liz in Norwood Park wrote:Well, I was at Jerry's today & they had these nice wheels (14oz) of brie on sale at 2/$4.00. I bought four. I can't resist a bargain. They also had wheels of Presidente camembert for 98 cents each...I bought 3.

Where is Jerry's? Think they'd have the same deal today?

YoYoPedro wrote:

Liz in Norwood Park wrote:Well, I was at Jerry's today & they had these nice wheels (14oz) of brie on sale at 2/$4.00. I bought four. I can't resist a bargain. They also had wheels of Presidente camembert for 98 cents each...I bought 3.

Where is Jerry's? Think they'd have the same deal today?

Probably. There was a big cold case filled with the cheeses. They also have asparagus at 98 cents a pound.

Here is the address:

Jerry's
7901 N Milwaukee Ave
Niles, IL 60714

(847) 967-1440

Liz in Norwood Park wrote:

Cynthia wrote:Or Google "brie recipes" -- I did, and there were 99,000 hits.

Yes I did do that. But how to know which recipes were actually good? That's why I asked here.

Fair enough. I can kind of "taste" recipes by reading them, so just looking at recipes is usually enough for me to figure out if they're good (though I would certainly take an LTH recommendation over an unknown recipe). I just figured you might not have thought that Google could provide such a "target rich environment."

I can kind of "taste" recipes by reading them, so just looking at recipes is usually enough for me to figure out if they're good

It's so funny that you say that because I was just trying to explain this to someone the other day. I do the same thing...probably why I can spend hours just reading cookbooks...

As for additional brie ideas, I actually hated brie until I had it on a pizza from Apart. It was quite good and gave me the jump start to try it in other preparations. What they did was simply cut up the brie into small peices, leaving the rind on, and sprinkling it on top as though it were a topping all its own. Very good...

Liz in Norwood Park wrote:Well, I was at Jerry's today & they had these nice wheels (14oz) of brie on sale at 2/$4.00. I bought four. I can't resist a bargain. They also had wheels of Presidente camembert for 98 cents each...I bought 3. Other than giving them away to friends, what can I make with them? I'm thinking brie en croute, but I have never done that before. Do you remove the rind? Does the rind mellow with baking? I know some people add raspberries & stuff...does it go on top of the brie before the puff pastry? Can cheese be frozen? Is there a cleese soup recipe, maybe? A fondue?

So much cheese! Please help!

My favorite, super-easy, simple recipe that we do often is just as it was served to us in Iles-de-Saintes, Guadeloupe, at a little bar at the base of the ferry dock where everyone arrived on the island. Our host, Gieslain, simply sliced the brie, with the rind on, of course, onto split baguettes. Then toasted them, open-faced, under a broiler until the cheese was melted. Served with a wonderful mixed green salad with a balsamic vinaigrette that had some toasted walnuts on top. Ohmigod! Simple, easy, quick and tasty.

Slice in half horizontally, spread a tomato marmalade or some other piquant spread in the middle, sandwich again, wrap in brie and bake. Crunchy, creamy, sweet and tart.

MAG wrote:Slice in half horizontally, spread a tomato marmalade or some other piquant spread in the middle, sandwich again, wrap in brie and bake. Crunchy, creamy, sweet and tart.

Brie wrapped in brie? Sounds amazing!

That would be something, wouldn't it? Meant to write puff pastry.

One of my favorite hamburgers of all time was the one at Vie de France (which has, it appears, vanished). It was a nice, grilled burger patty on a baguette topped with slices of brie, toasted almonds, and dijon mustard. That definitely worked for me.

brie en croute !

just made this in a cooking class last Saturday. I can post the recipe later as I have it at home but it was very simple using Pepperidge Farm Puff Pastry..a it different than the ones you see come up in google search

Truthfully, if you're going to do the caloric indulgence of brie en croute, I would go with an all-butter puff pastry (Pepperidge Farm is not). Du Four makes an excellent version, available at Fox & Obel or Whole Foods. Better yet, make it yourself. It's really not hard, it just takes time, mostly unattended time. I've posted my recipe here http://having-company.blogspot.com/2008 ... astry.html after I taught a class at Bloomingdale's, partially focused on puff pastry.

MAG wrote:Truthfully, if you're going to do the caloric indulgence of brie en croute, I would go with an all-butter puff pastry (Pepperidge Farm is not). Du Four makes an excellent version, available at Fox & Obel or Whole Foods. Better yet, make it yourself. It's really not hard, it just takes time, mostly unattended time. I've posted my recipe here http://having-company.blogspot.com/2008 ... astry.html after I taught a class at Bloomingdale's, partially focused on puff pastry.

well the finished product we made was pretty buttery..for a quick and easy recipe I thought it was fine
and from what I was taught..to make your own involves rolling out several layers of the pastry and brushing with butter..somewere along the lines of hundreds of layers.

No, it's a lot simpler than that. It's a matter of folding over and over a single pastry and the only melted butter is in the making of the flour dough that encases the butter. My mom swears by Pepperidge Farm, I've just tasted both the DuFour side by side with PF and the DuFour is far better.

I dont have a Whole Foods near me so I gotta go with whats easiest for me to obtain. I will see if i can find it at any other specialty grocers by me though

funholidaygirl wrote:I made the best recipe with brie, it is from Epicurious and it uses rigatoni and kalamata olives. Changes made, I added some italian sausage (actually turkey italian sausage) and I didn't use rigatoni I think I used somehting along the lines of bowtie but a little larger. I have been cooking for my boyfriend for six months and this was his favorite. It was creamy goodness!

Here is the recipe

http://www.epicurious.com/recipes/food/views/238283

sounds great! (and simple to prepare) i will try this one for sure

I was recently served a brie and smoked salmon (lox) quesadilla that was unbelievably amazingly good. It was cooked on a portable griddle, nothing fancy, oh man it was great.

Yes I like the brie wrapped in filo dough. Spread the top with seedless raspberry jam and large pieces of walnuts or pecans before wrapping. It does not have to be that neat. Bake it. MMMMMMMMM

Thank you all for the great ideas.

I took one wheel out tonight & scraped off the rind & microwaved it (Yes, microwave!) for about 90 seconds & it was really good...until it cooled, then it got kind of salty & greasy. Ah well!

I spread it over bollillos & served it with grapes & cherries...it was delightful!

And the beagle dog loved the rind, too!

On Food Network Giada made panini's with brie, chocolate chips and basil. It really looked yummy