Cheese enthusiast creation

Baked brie is EASY and delicious!

Thursday, August 26th, 2010

Monique’s baked brie with fruit preserves won’t take long but will be a big time crowd pleaser! Serve it up at a dinner party or as a snack at a casual get together and get ready for the compliments!

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Start out by letting your puff pastry sheet thaw out- don’t leave it out too long or you might have to roll it out like me because it was stuck together.

Cut the brie in half and then spread a generous amount of preserves.

Once you smear your fruit onto the cheese, sandwich it back together and wrap it with the brie. Trim off excess dough.

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Attempt to make a pretty design with it. : )

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Bake in the oven at 375 for 30 minutes or until golden brown. Let sit for a few minutes and serve with crackers, toasted bread and garnish with fresh fruit.

This is a definite crowd pleaser. Looks nice, tastes great and is easy easy easy to make! Please bookmark this and bring it to your next potluck or family gathering!

Lunch with cheese

Monday, August 23rd, 2010

Make your mediocre sandwich a delicious indulgence – add a little French cheese!

Ever have a Monte Cristo sandwich?
Add some French flair to this classic by adding some melted Comté . . .

* 6 slices firm whole wheat sandwich bread
* 4 ounces smoked deli turkey, thinly sliced
* 4 ounces Comté cheese, thinly sliced
* 1 small tomato, thinly sliced
* 1/2 teaspoon dried basil or thyme, crushed
* 1 egg
* 1/4 cup milk
* 2 teaspoons butter, divided

Methods/steps

Check to the full recipe to learn the rest of the instructions –
You’ll be enjoying your lunch break a lot more if you do!

Grilled Zucchini Rolls with herbed goat cheese

Thursday, August 12th, 2010

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There are times when a recipe falls into place so beautifully that you think some greater force must be at work. It is as though a translucent vision of Julia Child, adorned with wings and a halo, floated into my kitchen, laid the ingredients gently in my arms and with a beatific smile, uttered her immortal words, “Bon Appetit!” It could happen. Divine inspiration struck with the sudden appearance of a massive zucchini in my garden. I swear it was not there yesterday. The herbed goat cheese arrived on my doorstep just a few days ago, sent by the generous people at the Ile de France Cheese company. The kalamata olives? Well, olives of all types take up permanent residency in my fridge, regularly replenished as my salt-obsessed palate plows through container after container.

All that was left to do was grill the monstrous squash, mix together the tangy cheese and salty purple-black specimens, and incorporate it all into delectable little rolls. Serve a few of these as appetizers or for a light lunch, alongside a salad or bowl of soup. Heavenly.

Preheat grill to high heat.

Using 1 large zucchini or 3 small ones, slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.

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Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Looking for a refreshing August Salad? – With chaumes cheese?

Friday, August 6th, 2010

Try guest blogger Rebecca’s fabulous Sumac Spiced Salad with Chaumes!

Sumac Spiced Salad with Chaumes Cheese

I made this wonderful salad last week and got to try out the Sumac seasoning I got in the Spice Bazaar. Sumac is a plant the drupe or flowering part is ground to make a spice powder that imparts a citrus taste. I was fortunate to receive some Chaumes cheese from Ile de France – it’s a Southwestern French Soft Cheese, with a creamy taste and lovely texture.

Ingredients:

* a big bowl full of mixed greens
* one tomato quartered
* a hand full of blueberries
* one small Persian cucumber sliced
* one tablespoon of good quality extra virgin olive oil
* one tablespoon of balsamic vinegar
* sumac powder sprinkled on the top to taste
* about 8 wedges of chaumes

Method:

1. simple toss all the ingredients together and enjoy with fresh ciabatta or a French baguette

Summer cheese salad recipe

Rebecca’s Brie and Apple Panini

Wednesday, July 28th, 2010

This is a delicious and super simple panini made with thinly sliced apple and Ile de France Brie.

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Simply add the Brie and apple and grill till melted. Brie is a world famous French soft cheese with a creamy interior and edible rind. It becomes even more yummy when melted. Its great to add to BLT’s, salad, omelletes, the list goes on!

Check out more of Rebecca’s recipes at www.ChowandChatter.com

Anne’s Grilled Fol Epi Sandwich

Wednesday, June 30th, 2010

About six months ago I learned that one of my great-grandfathers was a cheese maker. I was thrilled at this information for obvious reasons, the least of which is my love of cheese. I’ve tried so many types of cheese, some memorable and others not so, but I rarely find a cheese that I dislike. Ile De France produces many of my favorite French cheeses and I’m always happy to try new ones.

French cheeses are so different in nature than others and I find that each has a quality to it that pairs well with certain foods; sort of like I fine wine. Fol Epi is a cheese with a distinctive flavor likened to Emmental. Nutty and smooth, it doesn’t have quite the bite that a Swiss would have and is milder in flavor, but equally delicious.

My favorite grilling cheese is of the Swiss variety, so I knew exactly what would become of this lovely sampling. The sandwich was so good, and the flavor of the cheese so mild, that my 3 year-old daughter couldn’t get enough … thankfully the other kids were out for the day.

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The Fol Epi Grilled Sandwich
Serves 1

2 teaspoons grainy brown mustard
2 teaspoons honey
1 Naan bread
4 ounces smoked turkey breast slices
1 ounce sliced Ile De France Fol Epi cheese
red pepper slices
tomato slices
leaf lettuce

1. Slice Naan in half crosswise. Spread both halves with mustard and honey on one side only.
2. Layer one side with turkey, red pepper and cheese. Top with other half.
3. Cook in a non-stick grill pan, flipping once, until cheese is melted – about 3 -4 minutes.
4. Carefully remove one half and top with tomatoes and lettuce – replace top and serve.