Monday, January 31, 2011

Camembert Fondue w/Pancetta

Feeling like Fondue? here is a nice recipe for Camembert with Pancetta.

1 clove garlic, minced

2T Kirsch

2½ t cornstarch

1 oz sliced pancetta

1 c brut champagne

16 ozs. Rouge et Noir

Camembert cheese trimmed of rind and cubed

Pinch white pepper

Cook pancetta in non-stick pan until crispy.

Drain well on paper towels and cool.

Make slurry with kirsch and cornstarch.

Set aside.

In a medium saucepan, add garlic and champagne. Bring to simmer then reduce to low. Mince cooked and cooled pancetta and add with cheese to saucepan. Add slurry and pepper. Stir until cheese is completely melted. Pour into a 2-cup fondue pot over heat and serve with cubed French bread. Or, try raw or roasted vegetables such as brussels sprouts, broccoli, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.

Serves 4

Sunday, January 23, 2011

Brie, Bacon and Apple Baguette

Saturday Snack and Sunday Serenade

This is by far the best sandwiches you will ever have the pleasure of eating! Thanks to Dave and Sarah for introducing us to it.

Such an easy thing to make, and simple ingredients! I'm sure it will become one of your favorites as well. Fry up a mess of wonderful applewood smoked bacon. Be generous! You can never have TOO MUCH. Now, divide and slice open a nice baguette. Brush with a light layer of unsalted butter or olive oil. Toast in the broiler or on the grill, just slightly. Next, you'll need a good wedge of brie. Let it soften a bit and slice it in rather thick portions. Then, peel and slice thin a Granny Smith apple. Spread the brie slices on the toasted bread and add the bacon and apple slices. Add a smear of your favorite apricot preserves.

Brie and Brown Sugar Tartine

Adapted (slightly) from Serious Eats

Sliced rustic white Bread
Unsalted Butter
Brown Sugar

Preheat your broiler. Butter one side of your bread and toast lightly under broiler, flip and butter and toast on the other side. Remove from broiler and top with sliced brie and brown sugar. Return to broiler until sugar is carmelized. Serve immediately.

Friday, January 21, 2011

The Flatiron

Cooking Directions

Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl. Refrigerate until ready to use.

Peel potatoes and cover with cold water in pot. Season with salt. Bring to a boil; lower heat and simmer for 5 minutes; turn off burner and let sit 15-20 minutes. Drain; rinse potatoes with cold water. When cool, grate with the large holes of box grater. Heat heavy skillet, preferably cast iron, over high heat. Add canola oil; heat. Spread shredded potatoes evenly over skillet bottom. Season with salt and pepper and cook for 5 minutes or until brown on bottom. Do not stir or disturb potatoes while cooking. Using a wide spatula, flip potatoes over and brown other side without stirring.

Fry bacon in skillet until brown and crispy. Remove; drain on paper towels. Return skillet to stove over medium heat and fry remaining 4 eggs. Remove eggs to a plate. Keep warm.

Heat griddle or skillet over medium heat and add butter. Remove dipping mixture from refrigerator. Rewhisk to blend well. Dip the bread slices, one at a time, in mixture. Grill one side. Flip. Brown second side. Top 4 slices each with 1 ounce Brie, a portion of the potatoes, 1 egg, two slices of bacon, and another ounce of Brie. Top with another prepared bread slice. Continue to grill sandwiches briefly to heat the Brie, being careful not to overbrown bread. Serve with maple syrup on the side, if desired.


No. of Servings: 4

6 eggs
1 cup milk
1 teaspoon pure vanilla extract
pinch cinnamon
pinch nutmeg
2 large russet potatoes
salt and pepper
4 tablespoons canola oil
8 slices bacon
8 thick slices firm white bread
4 tablespoons butter
8 ounces brie cheese, sliced
pure maple syrup, optional

From the Grilled Cheese Academy

Open-face Asparagus and Camembert Sandwich

The key to this recipe is using fresh Camembert; older cheese will be too strong.


•1 pound plump asparagus spears, tough ends snapped off

•2 teaspoons extra-virgin olive oil

•Fleur de sel (or sea salt) and freshly ground black pepper

•6 ounces camembert cheese

•2 tablespoons butter

•4 large 3/4-inch-thick slices light-textured bread such as challah


Fill a large bowl with ice and cold water. Bring a medium saucepan of salted water to a boil. Add the asparagus and boil until they are bright green and just tender-crisp, about 2 minutes. Drain in a colander and plunge the asparagus into the ice water to stop the cooking. Drain, pat dry, and toss with the oil and a sprinkle of salt and pepper; set aside. Adjust oven rack so that it is 6 inches below the broiler element. Use a sharp knife to cut the cheese (rind and all) into 1/2-inch-thick slices. In a large ovenproof skillet, melt the butter over medium-high heat. When the butter has melted, add the bread slices and season them with salt and pepper. Fry until golden brown on one side. Reduce heat to medium, and fry the bread on the second side, moving it around in the pan to soak up the remaining butter, and cook until golden brown, 1 minute more. Divide the asparagus among the 4 bread slices, followed by the sliced cheese. Place under broiler and cook until the cheese has melted and the edges of the bread are crisp and browned, about 2 minutes.

Makes 2 servings

Sunday, January 9, 2011

Bleu Fondue

Bleu Fondue

Serving size 4


½ T minced garlic

½ T butter

½ T flour

1 C Heavy Cream

8 oz. Le Petit Bleu – chopped into cubes

Pinch white pepper

In a small saucepan add butter and garlic.

Sauté two minutes until soft.

Add flour and stir to make roux.

Add cream all at once and heat until thick and bubbly.

Add all of the cheese and stir until melted. Add pinch of pepper.

Place in a small fondue pot

(approximately 2 cups) over candle heat.

Serve with slice baguette or other breads.

Serves 4