Ah, the glory of soft-ripened Brie cheese. Its semisoft consistency is alluring; heat it and it becomes an ooey-gooey delight. The bloomy rind that surrounds the disk is a downy white, a surface that aids the cheese to ripen from the rind inward.
The flavors vary from grassy to nutty, but I like one of the descriptions that cheese expert Laura Werlin wrote in her book “Cheese Essentials” (Stewart, Tabori and Chang).
“Think butter and you’ll have a head start in knowing what to expect …” Werlin wrote. Yes, think of adding that buttery taste and creamy texture to a wide variety of dishes, everything from burgers to pasta, salads to quesadillas.
Of course, it is delicious served room temp on a cheese board, but the following recipes give Brie the heat treatment. One uses Brie to be the cornerstone in a melt-on-the-pasta sauce, two use baked Brie for appetizers augmenting each dish with components with a sweet edge. And one utilizes sliced Brie as a creamy melted garnish atop piping hot leek soup.
When buying Brie for these recipes, be sure to check the buy-by date on the packaging. The Brie needs to be young enough to have no hint of ammonia.
Julie Rosso and the late Sheila Lukins changed the way many of us cook. In the early ’80s, when their classic cookbook, “The Silver Palate,” took off, it gave home cooks from coast to coast a shot of courage. A few years ago, to celebrate the 25 years in print and their new reissued “Silver Palate Cookbook 25 Years Anniversary Edition (Workman), they joined me in my home kitchen to cook up a favorite dish from their book. They prepared this delicious linguine that showcases Brie, tomatoes and basil. Enjoy.
Yield: 6 servings
4 large ripe tomatoes, cut into 1/2-inch cubes
1 pound cold Brie, rind removed, torn into irregular pieces; see cook’s notes
1 cup fresh basil leaves, rinsed, patted dry, cut into thin strips
3 garlic cloves, peeled, minced
1 cup, plus 1 tablespoon, best-quality olive oil; divided use
1/2 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground black pepper
1 1/2 pounds linguine
Optional: Freshly grated black pepper
Optional garnish: Freshly grated Parmigiano-Reggiano cheese
Cook’s notes: Rosso told me that she likes the Brie rind, so she leaves it on the cheese. But if you want to remove the rind, it is easier to peel if you freeze the cheese.
1. At least two hours before serving, combine tomatoes, Brie, basil, garlic, 1 cup olive oil, salt and pepper in a large serving bowl.
2. Bring 6 quarts salted water to boil in large pot. Add 1 tablespoon olive oil and linguine. Boil until al dente (tender but still firm), about 8 to 10 minutes.
3. Drain pasta and immediately toss with tomato sauce. Serve at once, passing pepper mill and grated Parmigiano-Reggiano cheese.
Source: “The Silver Palate Cookbook 25 Years Anniversary Edition” by Julee Rosso and Sheila Lukins (Workman, $19.95)
To create sweet, creamy flavor in this delicious Brie appetizer, the wheel of Brie has the rind trimmed and is cut into cubes. This allows a honey-apricot mixture to be evenly distributed throughout this deconstructed cheese. An extra drizzle of honey and some minced chives at the finish reinforce the sweet-savory flavor profile. Be sure to use a firm, fairly unripe Brie. Serve with baguette, crackers, or Melba toast.
Yield: 8 to 10
1/4 cup chopped dried apricots
1/4 cup honey, divided
1 teaspoon minced fresh rosemary
1/4 teaspoon salt
¼ teaspoon pepper
2 (8-ounce) wheels firm chilled Brie cheese, rind removed, cheese cut into 1-inch pieces
1 tablespoon minced fresh chives
1. Adjust oven rack to middle position and heat oven to 400 degrees. Microwave apricots, 2 tablespoons honey, rosemary, salt, and pepper in medium microwave-safe bowl until apricots are softened and mixture is fragrant, about 1 minute, stirring halfway through microwaving. Add Brie and toss to combine.
2. Transfer mixture to 10-inch cast-iron skillet and bake until cheese is melted, 10 to 15 minutes. Drizzle with the remaining 2 tablespoons honey and sprinkle with chives. Serve.
Source: “Modern Bistro” by America’s Test Kitchen
Need a quick-to-prepare appetizer? This very easy three-ingredient baked Brie is the ticket.
Yield: 6 servings
1 7- to 8-ounce Brie cheese
1/3 cup your favorite preserves (such as cherry or mixed berries)
1 1/2 teaspoon chopped fresh thyme leaves
For serving: Sliced baguette or crackers
1. Preheat oven to 350 degrees. Place Brie in center of small baking dish (the one I use is 5-by-7-inches). Spoon preserves on top of cheese. Sprinkle with chopped thyme leaves.
2. Bake 16 to 20 minutes in a preheated oven; the some of the cheese should be oozing out and should be piping hot. Let is sit 10 minutes before serving. Serve with sliced baguette or crackers; provide a spoon for scooping.
Source: Adapted from America’s Test Kitchen
Soup isn’t just for winter. A one-dish soup dinner, eaten outdoors in the cool of the evening, can be a welcome break from traditional summer fare. The soup can be prepared ahead, reheated and topped with cheese.
Yield: 6 servings
6 slices, about 1/2-inch thick, French bread
4 tablespoons butter, divided use
7 large leeks, trimmed, white and green part halved, washed, cut into thin crosswise slices
3/4 pound fresh button mushrooms, thinly sliced
2 medium garlic cloves, minced
21/2 tablespoons all-purpose flour
4 cups fat-free, low sodium, chicken broth or vegetable broth
1/3 cup whipping cream or whole milk
2 tablespoons minced fresh tarragon
Freshly-ground black pepper to taste
6 ounces chilled brie cheese, cut into 1/2-inch slices
1. Adjust oven rack to middle position and preheat oven to 325 degrees. Place bread on baking sheet in single layer. Bake in preheated oven until toasted, about 12 to 15 minutes. Spread with about 2 tablespoons butter and set aside. Increase oven temperature to 425 degrees.
2. In a Dutch oven or large pot, melt remaining 2 tablespoons butter over medium heat. Add leeks, mushrooms and garlic. Cook, stirring frequently until vegetables are soft and most of liquid evaporates, about 15 minutes.
3. Stir in flour and cook, stirring constantly, for 1 minute. Remove from heat and stir in broth and cream. Bring to a boil, stirring constantly. Remove from heat; add tarragon and pepper.
4. Ladle into 6 (2-cup) oven-proof soup bowls or large mugs. Place bowls (or mugs) on a rimmed baking sheet. Top each with a piece of toasted bread and top bread with cheese. Bake uncovered, in 425-degree oven until bubbly, about 8 to 10 minutes. If you want to further brown the topping, remove baking sheet from oven and move rack to 6- to 8-inches below broiler element. Turn oven to broil and broil soup on baking sheet about 1 minute. Turn on oven light and watch carefully to prevent burning.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
