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Arsip Tag: brie
Despite my deep affection for cheese, to the point that one of my favorite things to do on a New York City weekend is to dip into Murray’s and treat us to something crumbly or aged or rich and runny, I don’t love cheese plates. It feels really good to get this off my chest. At first, it was just a budget issue; I still feel the sticker shock from the first time I tried to put together one of those cute boards with five or six different wedges on them, plus the crackers, breads, pickles, dried fruit, toasted almonds, olives, cured meats, and all of the other minimum requirements of our latter-day horns of plenty. But I was also put off by the waste. Even though so much went unfinished, the leftovers were unsalvageable, as fingers, forks, knives, and crumbs got into everything (a particularly shuddering thought in the age of Covid). Instead, when people come over, or what I remember of it, I prefer to focus on one or two decadent, attention-grabbing things and nothing grabs attention on a cold winter day like warm, runny cheese.
NEW: Watch me make this baked brie on YouTube!
Baked brie was all the entertaining rage in the 1970s and 80s. Nothing was more glamorous but accessible, an imported cheese that everyone knew and could pronounce. But as Americans got more sophisticated about imported cheese — manchego! Humboldt Fog! — in a crushing fall from grace, brie became the opposite of chic. And this is where my interest piqued — dated and unhip, you say? Where can I sign up?
Thus, this is baked brie, my way. First, I use my easy galette dough for a flaky pastry that tastes a million times better than most frozen puffed pastry and requires no extra grocery store trip. I’ve never been a fan of the sweet compotes and fruity jams usually paired with brie, but I love a thin layer sweet-sour jammy red onions under and over the cheese — here, softened in butter, then wilted down further with salt, pepper, balsamic vinegar, and brown sugar. A paper-thin slick of smooth Dijon mustard offsets the sweetness, a sprinkling of thyme gives it an herbal element, a scattering of sesame seeds on top adds a little extra crackle, or you can skip all three and it’s still delicious. Brie — and yes, even commercial, grocery store brie works well here — is attainably-priced and even the basic stuff warms up beautifully, so no need to splurge here. Plus, it often comes in 8-ounce rounds, absolutely perfect for our tiny, at-home New Years celebrations this week to send 2020 packing.
The Year In Smitten Kitchen
I love looking up which recipes you cooked the most each year, and could anything be more apt for 2020 than an Ultimate Banana Bread? In a year with so much none of us liked, a bright spot for me was the way the simplicity of our Covid pantries nudged me towards simpler, core recipes in previous years I foolishly dismissed as not interesting enough. You know what’s interesting? Crispy crumbled potatoes, schmaltzy roast chicken, and what I hope will be the last classic vegetable lasagna you’ll ever need. And speaking of pantries, I wrote about how I “organize” (spoiler: it’s not) my SK pantry over here and while not a recipe, it was one of the most-read posts this year. You can view all top 16 recipes from this page or individually below.
Previously: Best of 2019, Best of 2018 (Savory, Sweet), Best of 2017 (Savory, Sweet), Best of 2016 (Savory, Sweet).
Happy New Year, friends. Thank you for spending some of your time with me.
6 months ago: Dulce de Leche Chocoflan
1 year ago: Banana Toffee Cake
2 year ago: Baklava Babka
3 years ago: Dutch Apple Pie
4 years ago: Homemade Irish Cream
5 years ago: Eggnog Waffles
6 years ago: Jelly Doughnuts and Endives with Orange and Almonds
7 years ago: Linzer Torte and Breakfast Slab Pie
8 years ago: Cashew Butter Balls
9 years ago: Peppermint Hot Fudge Sauce
10 years ago: Iced Oatmeal Cookies and Broiled Mussels
11 years ago: Vanilla Roasted Pears and Creamed Mushrooms on Chive-Butter Toast
12 years ago: Cranberry-Vanilla Coffee Cake and Seven-Layer Cookies
13 years ago: Espresso-Chocolate Shortbread Cookies and Peanut Butter Cookies
14 years ago: Boozy Baked French Toast and Parmesan Black Pepper Biscotti
Welcome to the decadent meal I dream about every late December, when I want even simple foods to feel festive. Yes, I am seriously making the argument that baked brie should be a dinner dish. Or, if not dinner, maybe a luxe part of it, so perfect for this blustery, celebratory time of year. For dinner you might eat this with a big green salad and a cup of soup. You might set this out as a side dish with a big roast. You might put it out as part of a party spread too, an oasis of savory among all of the cookies and molten cakes.
We start with the Garlic Butter Roasted Mushrooms in the archives, the ones that I describe as giving mushrooms the “escargot” treatment which to say that they’re cooked in a not-insignificant amount of butter and garlic, then finished with lemon juice and a shower of parsley until they’re complex and wildly more delicious than it would seem so few ingredients could be. But why stop there? Once you nestle in a small brie (or camembert) at the end and let it warm up in the oven, there’s no looking back: you’re probably going to end up scooping it again and again onto toasted baguette slices and entirely forgetting to eat dinner — there really are no rules right now and I say we lean into it.
Smitten Kitchen Keepers, my third cookbook, has been out for exactly six weeks today and nothing makes me happier than seeing how many of you are already cooking from it. I know it’s been quiet around here while I’ve hopped around Washington D.C, Philadelphia, Boston, Chicago, Toronto, Denver, Boulder, and even Spartanburg, South Carolina. Busy season continues in the new year with book tour stops in Minneapolis (next week!), 92nd Street Y (in NYC), then Austin, Houston, California, Portland, Oregon, Seattle, Vancouver, oh and I just added a March date in Columbus, Ohio! All book tour stops and ticketing details are on this page, and I keep it updated as we add new dates. I hope we get to finally hang out. You know what else is going to be really fun? When I get to start cooking all of the recipe ideas I had bottled up when I was on the road this winter. I can’t wait.
6 months ago: Summer Ricotta with Grilled Vegetables
1 year ago: Russian Napoleon
2 years ago: Small-Batch Eggnog and Baked Brie with Balsamic Red Onions
3 years ago: Unstuffed Mushroom Casserole and Banana Toffee Cake
4 years ago: Baklava Babka and Cosmopolitan
5 years ago: Dutch Apple Pie and Salted Butter Chocolate Chunk Shortbread
6 years ago: Pimento Cheese Potato Bites
7 years ago: The Browniest Cookies, Gingerbread Layer Cake and Feta Tapenade Tarte Soleil
8 years ago: Deep Dark Gingerbread Waffles, Fairytale of New York and Roasted Grape and Olive Crostini
9 years ago: Breakfast Slab Pie, Gingerbread Snacking Cake and Rum Campari Punch
10 years ago: Fromage Fort
11 years ago: Cinnamon Brown Sugar Breakfast Puffs and Scallion Meatballs with Soy Ginger Glaze
12 years ago: Spicy Gingerbread Cookies, Crescent Jam and Cheese Cookies and Milk Punch
13 years ago: How to Host Brunch and Still Sleep In, Spinach and Cheese Strata, Pear Bread, Parmesan Cream Crackers, Walnut Pesto, and Spicy Caramel Popcorn
14 years ago: Cranberry Vanilla Coffee Cake, Seven-Layer/Rainbow Cookies, Grasshopper Brownies, Braised Beef Short Ribs, Sugar and Spiced Candied Nuts
15 years ago: Robert Linxe’s Chocolate Truffles and Caramel Cake
16 years ago: Parmesan Black Pepper Biscotti
Baked Brie with Garlic Butter Mushrooms
- 1 pound mushrooms, any kind, here I’m using cremini and oyster
- 2 tablespoons capers, drained and chopped
- 3 large garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt (I’m using Diamond, use half of other brands)
- Freshly ground black pepper
- 3 tablespoons cold unsalted butter, cut into pieces
- Juice of half a lemon
- 1/4 cup chopped flat-leaf parsley
- 8-ounce wheel of brie (or camembert)
- A few sprigs of thyme (optional)
- Toasted baguette slices
- Heat oven to 450°F. In a 2-quart baking dish, toss mushrooms with capers, garlic, oil, salt and many grinds of pepper. Dot with butter and roast, turning over once, until mushrooms are more deeply browned and a bubbly garlic sauce begins to form below, 15 minutes. While the mushrooms roast, trim the top off your brie with a sharp knife — it’s totally edible but this makes it easier to dip into when warm. Make space in the center of the mushrooms and nestle in the brie and top with thyme, if using. Return to oven for 10 minutes, until brie is warm and loose, adding more minutes if needed. Squeeze lemon juice and scatter parsley over mushrooms. Arrange baguette slices around the brie and mushrooms. Place a small spoon the brie and a larger spoon in the mushrooms. Serve immediately, swooping brie and scooping mushrooms and their juices on the toasty bread.
- I usually use cremini mushrooms but I had a few oyster mushrooms too, and tore them in, and you should use whatever you have around.
- You didn’t ask but my favorite place to buy cremini, shiitake, and oyster mushrooms in NYC is the Bulich Mushroom stand at the Union Square Greenmarket. They’re usually on the north end on Wednesdays and Saturday. The prices are reasonable and the quality impeccable each time.
- Yes, there are capers in here and you’re about to tell me you hate capers and ask what else you can use — I’d use anchovies. If you’re about to tell me you don’t like anchovies either, I’m going to suggest that you might just not like briny things and that’s okay, you can skip it. Nobody has ever complained about mushrooms merely roasted in garlic butter. But I insist that the capers add an amazing nuance here.
- The mushroom portion of this dish is adapted from the late Gourmet Magazine. You can also find the garlic butter roasted mushrooms in the archives here.