JoeyHemlock, cornichons are a type of small pickle. They look like gherkins but I think they are actually something different. Aren’t gherkins kind of sweet? Not sure - but cornichons are not (not the ones I’ve ever had anyway).
Walnuts??? WTF? Eeeewwww! Sacrilidge! I hate when people feel the need to add nuts to something that is already perfect. You find this in the “gourmet” world a lot. Ugghh!
Eccentric suggestion (I make this at BBQ’s):
nice grilled breast of chicken, on slices of challah bread, with slabs of brie and a few whole basil leaves. yum yum.
Since the gauntlet is down:
A fresh round of goat’s cheese floating in a bowl of double cream. With sugar in it. I had this once in France, I am not joking. By my rough calculation, it’s about 5,000 calories per serving and about 98% fat.
Your doctor recommends it.
This could easily go in IMHO . . . but whatever. It belongs here as well.
The rind is optional. I’ve grown to like it, but I will eat anything other than raw sewage and liver.
You let it ripen until it’s about as soft as a ripe peach, maybe a bit softer. This is dependent on how you like it. Some people probably like it as hard as a rock, others (as has been mentioned) like it as soft as fudge or softer. Conditions . . . don’t leave it in a pool or on the grill. Other than that, you’re probably set.
As for the proper way, that’s like asking how you like your burger done or something similar. Eat it the way(s) you like it.
Anyone notice an ammonia taste in Brie? I get it sometimes.
Handy, that’s urea you smell. Wash your hands after you take a leak, and before you eat brie.
[QUOTE}Eccentric suggestion (I make this at BBQ’s): nice grilled breast of chicken, on slices of challah bread, with slabs of brie and a few whole basil leaves. yum yum.[/QUOTE]
Not so eccentric at all! My fave sandwich is turkey breast and brie on a baguette with fresh greens. But baked brie in phyllo is heaven on earth…
I know what you mean. I hate liver with my raw sewage.
Everyone keeps talking about baked brie, but hasn’t mentioned a way to do it, so let me offer you my version of it:
1 whole wheel of brie
1/2 a jar of Onion & Garlic Jam (I picked this up at a gourmet store, but easy to substitute)*
1 box of phyllo dough
melted butter, as needed
Unwrap box of phyllo dough, and brush a little melted butter on each sheet, stacking them neatly onto each other. Spread in a small circle, a 1/2 cup of the onion jam (or caramelized onions, recipe on bottom), then place wheel of brie on top, then wrap wheel in phyllo dough, turning the wheel over so the corners and edges are under the cheese. Brush with melted butter. Bake in 350° oven until crust is golden. Serve with sliced, crusty bread and Granny Smith apple slices.
*a way to substitute Onion & Garlic jam (if you can’t find it–I buy it because it just cuts out a big step–and I make this as a nibble for parties)
2 T butter (real butter!)
1 red onion, sliced thinly
2 cloves garlic, sliced
1/2 cup white wine
2 T sugar
Melt the butter, and over low heat, slowly cook the onions and garlic until they’ve browned (20 minutes, or so) sprinkle with the sugar, and mix until sugar has dissolved, then deglaze the pan with white wine–and then cook off wine.
JavaMaven, we love you
Me, too. In fact, the first brie I ever sampled had one hell of an ammonia smell, too. Turned me off on brie for decades.
I’ve had it since, though. Pretty tasty.
Also tastes good if you sprinkl some sliced almonds on top, put it under the broiler for a sec to toast, and then let stand until it returns to room temperature. (sorry Demo). I eat mine on water crackers and add raspberries as a garnish.
I surf in the monterey bay, which is often full of raw sewage. It tastes icky so give me some brie.
A couple of answers:
a. amnonia smell - cheese is overaged and will taste it too
b. brie - soft creamy texture with a buttery flavor. can be made with raw, whole or skimmed cow’s milk - raw milk versions are best in fall, winter and spring
c. camembert: whole cow milk with raw milk versions best from October to May. slightly tangy taste
d. when to buy: cheese should feel supple and slighty soft, but not at all liquid. Look for uniform color if you can see the wheel’s inside. A gray line under the rind means that the cheese is old. A white line thru the center means that the cheese hasn’t fully ripened.
e. buy brie or camembert when ripened and use within a week.
I prefer the cheese straight with a baguette; with strawberry/raspberry or blueberry jam and great coffee in the morning or with baby green and herb salad with/vinagrette after a wonderful meal followed by Godiva chocolate! mmmmmmmmmmmmm
I went to boarding school. 'Nuff said:P