Guest Bloggers

Monique’s First Risotto

Thursday, January 13th, 2011

Our returning guest blogger, Monique from Food Snob, came back and created her very first risotto with Ile de France Camembert Cheese!

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First, she put the ingredients into her skillet:

2 tablespoons Butter
salt and pepper to taste
1 1/2 cups sliced mushrooms (sauteed)
1 cup Arborio rice
1/2 cup DRY white wine
5 cups Chicken stock
1/3 cup Ile De France Camembert cheese, cubed
1 cup grated Parmesan cheese
“I started by heating my skillet and melting the butter. I toasted the Arborio rice for a few minutes. Then I added the already sauteed mushrooms. And what came out was some delicious Risotto!”
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Yum!
View Monique’s recipe and cooking directions by clicking here.

Mini Brie Popovers

Friday, December 17th, 2010

Mini Brie Popovers make a delicious appetizer. This yummy recipe was created by Cory from Culinary Cory using Ile de France Camembert Cheese!

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The ingredients are:

2 eggs
1 cup flour
1 cup milk
1 tsp. sugar
½ tsp. salt
½ lb. Camembert or Brie cheese

It is that simple, and easy to make!!

Checkout the baking instructions from Cory by visiting his post.

Camembert Stuffed Sliders

Monday, December 13th, 2010

Deb from Kahakai Kitchen created these wonderful Sliders stuffed our new Camembert cheese!

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These sliders were handmade.

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To quote Deb “These sliders were full of oozy, cheesy goodness. Because it is a soft cheese, the Camembert sort of melts into the center of the burger and infuses the cheese flavor throughout.”

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Awesome Recipe, Deb!

Checkout Deb’s blog today!

Camembert Cheesy Shell Pasta

Friday, December 3rd, 2010

Jane from Little Corner of Mine whipped up a brand new recipe for cheesy pasta, just from the ingredients in her fridge and pantry.

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Jane used our Brand New Camembert Cheese to make it Cheesy, and her daughter Edda said the pasta tastes like Chicken Alfredo.

Visit Jane’s post for the full recipe and cooking directions
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Chicken, Camembert & Apple Sandwich

Tuesday, November 30th, 2010

Lynne Webb from MyGourmetConnect created a delicious sandwich recipe with our New Camembert cheese.

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Here’s the simple ingredients:

8 chicken tenderloins (about 1/2 lb)
Salt and freshly ground black pepper
2 tablespoons butter, divided
1 medium onion, thinly sliced
1 tablespoon fresh thyme leaves
4 ounces Ile de France Camembert Cheese, softened
1 large Granny Smith apple, peeled and thinly sliced
Honey
8 slices whole grain bread
2 tablespoons butter, melted

Yum!

Check out Lynne’s full recipe and instructions here.

Thanks Lynne! Bon Appetit!

Fig and Camembert Cheese Pizzelle Sandwich

Friday, November 19th, 2010

Steph over at Steph Chows made a unique and yummy-looking sandwich with our new camembert!

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I had some pumpkin pizzelles left over from my luxury dinner party and was looking around to see what I could have as a snack. After spotting the also leftover figs and Camembert (compliments of Ile De France) I couldn’t resist making a little sandwich.

What you’ll need:
Pumpkin pizzelles
Camembert Cheese
Dried Figs – sliced

YUM!

Check out the full recipe post at Steph’s blog (and her other delicious concoctions!)

Toasts Two Ways: Sauteed Mushrooms with Camembert

Friday, November 12th, 2010

Harissa, Artichoke, and Mozzarella also go into this incredible delicious-looking recipe from Lisa over at Lisa is Cooking.

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“This (is) a camembert with character, a red wine kind of cheese, and mushrooms were the right choice to go with it,” Lisa said.

Check out the full recipe! – IT won’t disappoint!

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

New Guest Blogger: The Running Cheese Lover

Friday, October 29th, 2010

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Megan’s blog is called The Runner’s Kitchen and documents her two passions, running and experimenting in the kitchen.

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When she’s not training for the New York City Marathon, Megan can often be found concocting delicious recipes to, as she says, “Fuel the miles with a healthy balance” – a balance that often includes cheese!

How long have you been cooking and when / why did you develop a passion for food?
I’ve only started cooking in the last 5 years or so (before that I relied on my mom or the college dining hall!). My love for the kitchen began while I was living in Europe in 2006. I took some cooking classes, learned the basics, and slowly began to explore the world of artisinal foods.

What do you like about French cheese?
When it comes to cheese, I think it’s important to buy the best quality you can afford. A small portion of delicious brie or goat cheese is much more satisfying that a ton of sub-quality “cheese product”. And cheese is so versatile! You can have it for breakfast (mmm, ricotta with honey and fruit!), for dinner, or on a dessert plate.

Favorite thing to serve at a party or family gathering?
I recently discovered how delicious hot pepper jam and goat cheese can be together. Pour the jam over the goat cheese, add crackers to the plate, and tada! you’ve got an easy, unique appetizer.

Check back soon for Megan’s deliciously cheesy recipes!

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