Cheese recipes

The New Camembert Recipe on Mini Tarts with Melted Chocolate

Thursday, November 4th, 2010

Natasha – whose fabulous blog is called the Five Star Foodie- recently tried the new Ile de France Normandie Camember and created this delightful mini tarts recipe:

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Recently, I received a sample of a new Camembert cheese from Ile De France. The new recipe is made exclusively with milk from herds that graze in the famous Normadie Region of France. The milk is transformed within 48 hours of milking to ensure absolute freshness. It’s delicious and creamy, with hints of nuttiness and wild mushrooms. This Camembert is a great addition to any cheese tasting and is also terrific to use in cooking.

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I decided to pair the Camembert with chocolate and made these delicious little puff pastry tarts.

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I baked the puff pastry rounds until just starting to get golden, then placed the thinly sliced Camembert on top and baked a little more until the edges of puff pastry were golden brown and the cheese was starting to melt. Then I topped the tarts with chocolate, melted in a double boiler with a little cream and sugar, and garnished the tarts with fresh strawberry slices. This was a delightful dessert that was very easy and quick to make.

- Natasha

Cherry preserves and Ile de France Brie

Friday, October 15th, 2010

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Simple and delicious, this EZ snack was featured on our guest blogger Monique Rodriguez’s blog I Are the Food Snob. The blog is filled with delish recipes!

I was in the mood for a sweet and tart combo with the brie. I toasted some whole grain bread and then broiled the bread with some brie to melt it. – Monique

PIZZA CUPS!

Friday, October 8th, 2010

Pizza Cups!

Pizza Cups!

The CLB must say – what a FANTASTIC way to use cheese. Just in time for the weekend, too! Perfect weekend snack to munch on, serve friends or enjoy on the couch with your fav team’s game on. MMMMMM. Take it away Gertrude!

Besides eating the cheeses with fresh fruits and crackers I used some of the Brie cheese to make these Pizza Cups. I just love the gooey and oozy brie when they just came out of the oven. They are simply divine. What a great alternative to the usual mozzarella cheese.

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1. Dissolve the yeast and sugar in the warm water. Let it stand about 10 minutes or until frothy.

2. In a large bowl combined the flour, olive oil and salt. Stir in the yeast mixture into the flour mixture. Knead it into smooth dough. (you might need to add another 2 tbsp of flour to it). Cover and let it rise to double in volume.

3. In the meantime, combined cooked chicken, olives, onions, cheddar, pepper and marinara sauce in a mixing bowl. Mix well.

4. Get ready a muffin pan. Greased with some melted butter. In a working table, dust with some flour. Roll out the pizza dough and cut out the dough to fit into your muffin pan.

5. Fill it up with the fillings, and top it with a slice of brie. Bake in a pre-heated 375 degree oven until the pizza cups are bubbly and brown. Garnish it with some basil. Let the pizza cups cool down a bit on the muffin pan before removing it. Serve warm or at room temperature.

Pizza dough ingredients:

Basque-Style Grilled Cheese with ETORKI

Friday, September 24th, 2010

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Etorki is a cheese from French Basque region of the Pyrénées. “Etorki” means “origin” and has been produced in the Basque country for over 4000 years. We received a sample of this excellent Basque cheese from Ile De France who distributes this cheese in the US.

This hard cheese is made of sheep’s milk and has a pretty orange rind. Inside, it is bright ivory with a rich buttery texture and a slightly sweet taste with a nutty finish.

Etorki is delicious with fresh crusty bread and cold cuts for a nice weekend lunch. It is also terrific when melted. Since April is a National Grilled Cheese Month, I decided to make a special Basque-style grilled cheese sandwich using Etorki cheese, roasted Piquillo pepper, and Basque-style chorizo.

A combination of these ingredients was fantastic, and we really enjoyed this delicious grilled cheese sandwich.

Ingredients: (1 large sandwich)

Butter or olive oil
2 large slices of Pain de campagne (French Country bread)
2 large slices of Etorki (the approximate size of the bread slices)
3 slices of Basque or Spanish-style chorizo
2 roasted Piquillo peppers, drained, seeds removed, patted dry

Directions:

Pre-heat the grill. Lightly butter the bread slices or brush them with oil. Grill on one side until lightly browned, then flip over. Place one slice of cheese on each slice of the bread. Grill for about a minute, then top one slice with peppers and chorizo. Cover with the other slice of bread. Grill until lightly browned on the bottom, flip over, and cook for a little bit longer until the cheese is melted.

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Family meal time recipes

Thursday, September 9th, 2010

September is here! That means cooler weather, school, football and a much busier post-summer schedule for families.

Of course, no matter how busy you get you’ll still have to eat! So make a plan for a few delish weekday family meals with help from Ile de Fance.

Here’s some of our favorite hearty meals that are perfect for adding a little flavor to your work and school week.

Mac and Cheese with goat cheese

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Classic grilled cheese sandwiches
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Puff pastry mini pizzas
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Brie Tuna Wantons

Thursday, September 2nd, 2010

Here’s Jane’s delicious-looking recipe for brie tuna wantons – perfect for parties!
Check out more of Jane’s recipes at her blog Little Corner of Mine!

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This recipe came about when I decided to create a recipe for brie. Usually brie is best to serve it with crackers or even toasted English muffin or bagel but I wanted to think outside of the box. I wanted it a be a healthier combination and also delicious. So, I created this appetizer or finger food for party or any occasion.

My idea came from cheese wanton but totally different in a sense that I used canned tuna and a slice of brie and some seasoning. I wrapped it differently too. After I done deep-frying, it was the taste test time. I gathered my girls and asked them to try it. We all loved it and Edda thought it was pork as a filling, LOL! It’s slightly sweet and savory at the same time and brie and tuna came out well together. It’s hard to believe I was actually eating a tuna wanton.

I was at a friend’s house during a Chinese New Year Party and she was serving some crackers with Brie as an appetizer. That was the first time I had brie because I don’t normally had cheese in my house or tried any sort of cheeses out there in the market. My hubby and I were blown away at how creamy and delicious it was but when asked, the host forgot which brand of brie she bought. I tried one brand in the market and it was not it and tasted horrible. Then, I think I finally found it, it was this Ile De France Le Brie that she was serving at that time. This cheese was mild and creamy and totally yummy. This brand is awesome!

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