What to do with the brie I never used!!!

[funnybone]

I bought a wheel of brie (I think almost 1 lb) over the holidays that I never ended up using.

Now, since we don't have plans to entertain in the next little while, I wanted to use it up in a main course meal. Does anyone have any brie recipes they love?. I have a lot of recipes, but wanted to know what you liked. Thanks.

[wallycat]

I just devour it...
Slice off how much you'd like to eat; place on a dish and let sit out till room temperature (or if I'm in a rush, I zap in the microwave for 7-8 seconds)...
and eat!!!!!!!!!!!!!!!!!!!!!!

[lisas3575]

Here's a good one... it's more of a summer dish, but still yummy.

* Exported from MasterCook Mac *

Linguine with Tomatoes, Basil, and Brie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large ripe tomatoes -- cut into 1/2"
pieces
1 pound Brie -- rind removed, torn
into small irregular pieces
1 cup fresh basil leaves -- cut into thin
strips
3 cloves garlic -- finely minced
1/4 cup extra-virgin olive oil
several pinches of crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds linguine

Combine the first 8 ingredients in a serving bowl large enough to hold the cooked pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.

Cook the the linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently to distribute the sauce. Serve immediately.


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 763 Calories; 32g Fat (38% calories from fat); 31g Protein; 87g Carbohydrate; 76mg Cholesterol; 663mg Sodium
Food Exchanges: 5 1/2 Starch/Bread; 2 Lean Meat; 1/2 Vegetable; 4 Fat

NOTES : (from the Silver Palate Cookbook)

_____

[beejayw1]

Take a long baguette, or else, for each person, a crusty 'sub'-type roll. Slice lengthwise.

Spread a very little pesto on the bread, if you like. Or rub with a little garlic.

Layer roasted red pepper (you can use bottled if you like) over one half of the bread. Top with stalks of crisp-tender asparagus. Cover that with slices of brie. (you can also layer grilled portobello slices, if you like)

Bake at 350 for 5 - 10 minutes, till brie is soft.

[lanie]

YOU HAVE TO TRY THE LINGUINE WITH TOMATOES, BASIL AND BRIE that Lisa posted - it is absolutely fantastic! Great recipe!

[Luv to Cook]

I second the linguine, basil and tomato recipe....It is divine!

Anita

[emily]

Or something like that. It was from January/February 2000. It uses frozen bread dough stretched out and filled with an apple brie mixture. The bread gets braided back over the filling and topped with a brown sugar sprinkle. Very delicious!

em

[Alisa]

There was also that chicken sandwich from the cover of the May issue of CL. I think it was May. Anyway, it was very good.

Just checked - it was June.

[lorilei]

The brie and onion chicken breasts were also excellent -- and they tasted far more rich than you would imagine.

Brie & Caramelized Onion Stuffed Chicken Breasts

1 t Olive Oil,Divided
1 1/2 c Onion,Thinly Sliced
2/3 c Dry White Wine,Divided
2 oz Brie or Camembert cheese -rind,-removed and cut into small pieces
1/8 t salt
1/8 t pepper
4 (4-ounce) boneless,skinless chicken breast halves
2 T minced onion
1 T chopped fresh sage OR 3/4 tspn dried rubbed sage
2 garlic cloves -- minced
1 can low-salt chicken broth (10 1/2-ounce)
Sage sprigs (optional)

[Note: Cooking Light, May 1997, p.126]
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; saut 30 minutes or until golden brown. Add sliced garlic; saute 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie , salt, and pepper. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup.

Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.

[JHaris]

Originally posted by beejayw1
Take a long baguette, or else, for each person, a crusty 'sub'-type roll. Slice lengthwise.

Spread a very little pesto on the bread, if you like. Or rub with a little garlic.

Layer roasted red pepper (you can use bottled if you like) over one half of the bread. Top with stalks of crisp-tender asparagus. Cover that with slices of brie. (you can also layer grilled portobello slices, if you like)

Bake at 350 for 5 - 10 minutes, till brie is soft.

Beejayw1

I usually never get past layering any extra brie on a crusty roll, but your combination suggestion sounds delicious. You could take away the chocolate, but not my cheese. That's why I try to keep the fat down in everything I cook because of my cheese weakness....


joan

[jpap]

Lorilei, I forgot about that recipe. When I read the name it came back to me. I made this for guests years ago, they left with tupperware containers, really good. Janet

[funnybone]

Thanks for the ideas and recipes. I'll be making it on the weekend, so I will let you know what I do. Thanks again.

[funnybone]

Originally posted by lisas3575

Linguine with Tomatoes, Basil, and Brie

I decided to finally make this tonight - I will let you know what we thought, but I am sure we will enjoy it!!

[MrsReber]

Leftover brie? I could always just give you my address......

[funnybone]

Originally posted by MrsReber
Leftover brie? I could always just give you my address......

Maybe next time

[BeckyM]

I am so glad I found this post, because I was emptying my bags after a trip to the grocery store and found a wedge of Brie that I had not purchased! I guess the person bagging the groceries wasn't paying very close attention, and someone else's Brie ended up in my bag. Well, I have never bought Brie before in my life, and I have been wondering what to do with it. Thanks for all the ideas! (And if I don't like it for some reason, I can always e-mail MrsReber privately to get her address!)

Becky

[kristalsnow7]

Originally posted by lisas3575
Here's a good one... it's more of a summer dish, but still yummy.

* Exported from MasterCook Mac *

Linguine with Tomatoes, Basil, and Brie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large ripe tomatoes -- cut into 1/2"
pieces
1 pound Brie -- rind removed, torn
into small irregular pieces
1 cup fresh basil leaves -- cut into thin
strips
3 cloves garlic -- finely minced
1/4 cup extra-virgin olive oil
several pinches of crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds linguine

Combine the first 8 ingredients in a serving bowl large enough to hold the cooked pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.

Cook the the linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently to distribute the sauce. Serve immediately.


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 763 Calories; 32g Fat (38% calories from fat); 31g Protein; 87g Carbohydrate; 76mg Cholesterol; 663mg Sodium
Food Exchanges: 5 1/2 Starch/Bread; 2 Lean Meat; 1/2 Vegetable; 4 Fat

NOTES : (from the Silver Palate Cookbook)

_____

I'm sorry to bring this old thread up, but I really want to try this recipe! It looks soooo good, but I am still a little concerned about the 32g fat (and I know the original recipe had 1 cup of oil!) I was wondering if someone with Mastercook could plug in this recipe, but maybe change it to 2 Tbs oil, and 4 oz of brie? I wonder if it would still taste good "lightened"? Has anyone made it that way?

Many thanks in advance.