Garlic & Brie

[dmb90260]

I posted this with the mosquito/garlic note under Camping secrets but it belongs here.

If you like brie try this:

Killer Brie
2# wheel of brie
5 tbls minced parsley
5 tbls freshly grated Parmasan cheese
10 sun dried tomatoes packed in oil, minced
2.5 tbls oil from sun dried tomatoes
12 garlic cloves, mashed
2 tbls minced fresh basil
3 tbls toasted pine nuts coarsely chopped

Chill brie before using. Remove rind from top & sides of brie.
Place on serving dish
Combine all ingredients but Parmasen, spread on brie. Top with Parma
Serve at once or refrigerate for later.
Best if allowed to sit out at least 30-60 minutes ahead of time.
Serve on good french baguette slices or crackers.

I adapt this for all sizes of brie and often use bottle pesto and adding garlic and tomatoes plus some olive oil.
You do need the pine nuts for a bit of crunch and I always have a few chunks of chopped garlic mixed in too. Put the nuts in a frying pan on the stove top and watch carefully. As soon as some start to brown, toss, wait only a few seconds and remove before chopping in a grinder.

I have taken it to an outdoor concerts, hidden in a double brown bag, opened it later after the sun warms things and watched heads all around us snap as the try to find the source. A large wheel will feed many people

[KA]

Yum! I'm going to try this. Sounds really good.
Thanks for sharing.
Kris

[Ira]

Where do you get the sun-dried tomatoes packed in oil? I've never seen that. In the produce section?

And since we're on the subject of brie, here's a great one to do around the holidays (Thanksgiving, Xmas), or around the campfire on a chiily night as a nosh or appetizer.

"Brie en Croute"--which is the French way of saying Brie in pastry. I'll give the home kitchen recipe, but there must be a way to adapt it for camping.

Ingredients:

Wheel of Brie
Chopped Walnuts
Cinammon
Dark Brown Sugar
One egg
Butter
Puff Pastry Shell (This is the hard part to adapt for camping. It's just a large square of pastry shell. They sell them in boxes of two in the frozen foods section.)

1) Thaw your puff pastry shell. Takes about 15 minutes.

2) Throw your chopped walnuts into a small saucepan. Add a ton of butter, plus some cinnamon and brown sugar, and heat. (The smell will give you an orgasm.)

3) Open your square of pastry shell flat, and put your brie in the center. (Of course, all rind removed.)

4) Top the cheese with your now-cooked walnuts.

5) Bring up the sides of the pastry shell to wrap the whole thing so it looks like a little sack. Easiest if you use bakers twine to tie the top.

6) Crack and whip your egg, and brush GENEROUSLY onto the pastry shell.

7) Bake at like 300, 325 for like not much time at all. As soon as the shell browns, you'll know it's ready.

Put it on a big serving dish, because it's a mess to eat when people are sharing, but man oh man!

[KA]

Ira,
That sounds so good! This part of the forum is definitely hazardous to my diet.
Kris

[Ira]

Kris, the cinammon makes it very "Christmas-y."

I got the recipe from the Emeril show, and I sometimes throw a little honey in there too.

But like I said, it's MESSY to eat, but to die for.

[dmb90260]

Great recipe, Ira. I have had it made like that but never tired to make it.
I bet the DO fanciers will find a way to make it. And love licking the pot

Sundried tomates should be in most markets, especially upscale ones so they can charge more. Costco has had a large jar of them. If your local market has a 'fancy foods" section they should be there. They could be in the produce section but that is the last place I would check.

They are good with cream cheese on crackers too.

[Ira]

Thanks, Dennis. I LOVE sun-dried tomatoes, but I normally only get 'em as part of a sandwich somewhere, and they're not the really good ones

I know what you're talking about is expensive, but worth it. On brie, and the rest of your recipe, that sounds awesome.

[cleave]

Made the Killer Brie last weekend on our family camping trip. most of our family is "meat and potatoes" and when they saw us making this they we're quite skeptical. anyway, we we're all too full to eat it that night so i left it in the cooler until the next day. that afternoon we put it out and a few peple tried it and then the word spread. it was gone in 15 minutes.

awesome!

Marc & April

[dmb90260]

that afternoon we put it out and a few people tried it and then the word spread. it was gone in 15 minutes.

awesome!

Marc & April

It does sort of sneak up on the unsuspecting if you can hide while it warms up. Glad you enjoyed it. More garlic next time

[KA]

Hi Dennis,
I made the garlic and brie as an appetizer for Christmas. It was a huge hit.
I made a double batch of the topping and will try a little on rustic French bread with smoky cheddar cheese grilled under the broiler. I think it would also be great mixed with pasta and some grilled chicken...or how about stuffed in pasta shells with some ricotta, eggs, and parmesan. Hmmm?
Anyway, thanks again for a great recipe.
Kris