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Food & Recipes: November 2010 Archives

Tuesday November 30, 2010

Warm cheese

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Nut-crusted Fried Brie

Serve on salad greens or on crostini, topped with jalapeno jelly or chutney. Adapted from Bon Appétit, November 1999

1 small wheel of brie, cut into wedges or quarters
1/3 cup walnuts
1/3 cup almonds
1/3 cup pecans
2 Tbsp. sesame seeds
1 large egg
2 Tbsp. half & half

canola oil, for cooking

Freeze brie for 30 minutes. Finely chop all nuts and sesame seeds in the bowl of a food processor, then transfer to a shallow bowl. In another bowl, stir together the egg and cream with a fork. Remove cheese from freezer and dip each wedge into egg and then into nuts, turning to coat and pressing the nuts to help them adhere - you should have a nice thick crust. Cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)


Pour about an inch of oil into a shallow pan or small skillet set over medium-high heat until hot but not smoking - a piece of bread should sizzle when dipped in. Working in batches, fry brie a couple pieces at a time until deep golden brown, turning as needed. Transfer to paper towels to drain and serve immediately, while still warm.


French Onion Soup

2 Tbsp. canola or olive oil
2 Tbsp. butter
5 large sweet onions, halved and thinly sliced
5 garlic cloves, crushed
a splash of dry white wine or sherry (optional)
1 tsp. grainy mustard (optional)
1 L low sodium chicken broth
1 L low sodium beef broth

4 thick slices crusty bread, toasted
1 cup grated gruyere, aged Gouda, raclette or Swiss cheese

In a large heavy saucepan, heat the oil and butter over medium-high heat.  Sauté the onions until very tender and brown, about 20 minutes. Add the garlic and wine or sherry and cook until the liquid evaporates. Stir in the mustard, then add chicken and beef broth; simmer another 20 minutes. Season to taste with salt and pepper. 

Preheat broiler. Ladle soup into ovenproof bowls. Top each with slice of toast and grated cheese. Broil until cheeses are melted and bubbly around the edges.
Classic Cheese Fondue: rub a cut clove of garlic all over the inside of a medium pot; pour in half a bottle of beer or about 3/4 cup dry white wine and bring to a simmer. Toss 1 lb. grated cheese - old cheddar, aged Gouda, Gruyère, emmenthal or a combination - with 1 Tbsp. flour to coat; add to the warm beer and stir to melt. Add more beer if it's too thick. Serve warm, with chunks of crusty bread.

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