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03-16-2002, 11:26 AM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
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| |  Brie truffle?
Isa, please define!!!!! |
03-16-2002, 08:18 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
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A truffle made with brie and dark chocolate. 
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03-17-2002, 07:13 AM
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For summertime, when you can get absolutely gorgeous ripe tomatoes!
Slice tomatoes into 1/4 inch slices and put on a baking sheet. Place under broiler for 2-3 minutes, then remove and put a dollop of pesto on the tomato, cover with a slice of brie, and run under broiler again til the cheese melts.
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03-17-2002, 07:31 AM
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Marmalady, all the Italians just went yuk! Must of run out of the mozz.LOL
Dumb, I know, but what are the momies avoiding? bacteria? |
03-17-2002, 07:48 AM
| | Registered User | | Join Date: Mar 2002 Location: Atlanta Georgia
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Good day, Panini-
You've got it right. The Campylobateriosis pathogen is found in unpasturized milk products as well as some staph and salmonella strains. The problem is that the unborn child and mother share a common blood supply and the child's immune system is not developed. Adults can often ingest some of these pathogens and through years of expsure to small amounts, build up a resistance.
The soft cheeses have a higher moisture content which makes them a fairly ideal breeding ground for potential hazardous bacteria.
Anyhow- I guess I'm glad I took those notes in Sanitation class! |
03-17-2002, 08:24 PM
| | Registered User | | Join Date: Jan 2002 Location: Charlotte, NC
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One of my favorite desserts-
Cut into thin cunks, layer on top of baguette slices, drizzle with honey and a sprinkling of almonds. Bake in the oven until cheese starts to melt and bread is thoroughly warmed.
Easy peasey!
-Andrew
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03-17-2002, 08:49 PM
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Thanks Mombochef,
I have known this somewhere along the line and spaced. Raspberries come to mind, my wife had a stem cell transplant a couple of years ago and we were told to avoid blue cheese and raspberries. I'm sure they were refering to the unpasturization of the cheese but the rasp? moist? always moldy? hum? |
03-17-2002, 09:39 PM
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I whip my bie!
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K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
03-18-2002, 09:10 PM
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Quote: Originally posted by Kimmie
I whip my brie! |
Hmmm why does this sounds so familiar?
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When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
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03-18-2002, 09:23 PM
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Posts: 2,823
| |  The recipe is in....
Thomas Keller's -- The French Laundry. Click here for a link.
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K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
03-19-2002, 05:29 AM
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Posts: 965
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Panini - Actually got that little tomato/brie tidbit from a Provencal book!!!
My first experience with brie was from a little deli in Charleston, who was way ahead of its time. They served a sandwich at lunch that was a chunk of brie on a yeasty, crunchy roll that had been slathered with fresh butter! You might as well just paste it on your hips, but OMG, was it heavenly!
Brie with fig marmalade on a water cracker. Sweet, salty, creamy, crunchy - yum!
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"Like water for chocolate" |
03-26-2008, 01:30 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Mar 2008
Posts: 7
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Brie is a wonderful cheese!! so many things you can do with it.* If it is a whole incased piece, you can wrap it in puff pastry or roll out cresent rolls to form a circle and wrap it around the cheese, then bake it till its brown.* I like it plain warmed up in the oven with honey on top, then i toast some crusty bread, a glass of wine and you are all set!!! give it a try.*** mslynnie |
03-26-2008, 05:50 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2007 Location: durango, colorado
Posts: 127
| | ah, brie..let me count the ways!
for parties i make a brie en croute.. cut a kilo wheel in half, like a layer cake and smear it with apricot preserves and toasted coarsely ground pecans..put the top layer on and top with more preserves and pecans, then wrap it in puff pastry..egg wash and bake til golden brown, oozing a bit and puffy..heaven! or dredge a wedge in egg and panko and saute til lightly browned, turn over and saute for another minute or so and finish in the oven(5 minutes or so)..i have also made brie 'truffles' as well, but may be a bit too fussy or your needs...combine softened brie with cream cheese, butter, cognac(after baby arrives), hot pepper sauce and pepper..roll in dense pumpernickel breadcrumbs...maybe your brie was an herbed brie, hence the specks..generally herbed brie has green specks,not blue..just a thought..also, i have made a brie soup with sherry and cream..omg, now i can die happy!
joey
Last edited by durangojo; 03-26-2008 at 05:54 PM.
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03-26-2008, 06:26 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
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The CDC says that the problem with Brie for pregnant women is Listeria. Disease Listing: Listeriosis General Information | CDC DFBMD
There's a long list of Listeria stuff to not eat when one is pregnant. The list made me hungry. |
03-26-2008, 07:43 PM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
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The original post was over 6 years ago so she could probably eat whatever she wants by now.
Phil | | |
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