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Post by kerouac on Aug 30, 2009 3:33:46 GMT -5
Chocolate Brie En Croute A wheel of brie stuffed with chocolate and baked in a puff pastry. (just kidding -- but some people actually do these things!)
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Post by Jody on Aug 30, 2009 5:36:18 GMT -5
Gee, and I was just going to invite myself to your place for dinner!
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Post by Anne on Aug 30, 2009 5:38:43 GMT -5
(just kidding -- but some people actually do these things!) Yes . Once I tried a receipe from my favourite (and so far trusted : cooking magazine, Cuisine et Vins de France : thick slices of pain de campagne covered with a mixture of melted camembert and cider-based caramel, and then put under the grill. After a few mouthfuls, we all agreed to throw it away .
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Post by GitteK on Aug 30, 2009 6:04:15 GMT -5
Yrrrkkkk......... why spoil perfectly fresh cream by making it into a thing like cheese ? Think of all the Blanquettes de Veau and Champignons à la crème, not to mention all the strawberry, chocolate and mocca icecream, you could make out of it instead !!
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Post by sistereurope on Aug 30, 2009 8:25:04 GMT -5
Dear Gitte:
“Cheese has always been a food that both sophisticated and simple humans love.” M.F.K. Fisher, How to Cook a Wolf (1942)
or
"A dinner which ends without cheese is like a beautiful woman with only one eye." Jean-Anthelme Brillat-Savarin (1755-1826)
and my fave:
"How can you be expected to govern a country that has 246 kinds of cheese?" Charles de Gaulle
I think that the chocolate brie en croute looks divine...mmmmm ;D
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Post by sunshine817 on Aug 31, 2009 3:11:21 GMT -5
(just kidding -- but some people actually do these things!) The question is why?! Chocolate and Brie strike me as about the same as a foie gras macaron -- I can respect the adventurous spirit that led the chefs to create them, but I'll respectfully let others have my share, thanks! Some things are better when they're not messed with. I love cheese, too -- not the rubbery, plastic-wrapped stuff of factories and hypermarkets, but the lovely, aromatic stuff I buy from M. Aubray, the fromager at our local market. I've been exploring the cheese of our region (a wonderful task, when you're plunked right in the middle of the Brie region!) and have found some gorgeous cheese that I know I'll never find if and as we ever leave this region. He also brings in lovely comte -- real Reblochon -- and this week's favourite, a gorgeous salty Feta (really Feta...so even produced in Greece!) that has been mindblowing with the tons of tomatoes we've been eating for a pittance lately. Even though my son complains, I like opening my refrigerator to see all the neatly-wrapped little parcels of coated paper stacked on the shelf, and the aroma of "the feet of an angel" wafting past. (the "feet of an angel" came from a fromager years ago -- it still makes me laugh.)
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Post by GitteK on Aug 31, 2009 3:40:51 GMT -5
The feet of an ANGEL ?? How about "The breath of an orc"............
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Post by Happygoin on Sept 1, 2009 7:13:37 GMT -5
Oh Sunshine...I could just smell that cheese right over my computer. I love that... the feet of an angel...what a lovely sentiment! I will leave the chocolate/Brie to others to try as well. Seems like a nasty, undignified thing to do to a wonderful Brie. (Gitte...ya better pipe down or I'll bring up that awful hot dog/chocolate milk thing you Danes like so much..Brrrrk! )
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Post by GitteK on Sept 1, 2009 7:40:07 GMT -5
You mean this one......... ;D ;D Now what's wrong with a fried hotdog with raw onions, tartar sauce, pickled cucumbers and warm chocolate milk, I ask ?? Dats goormay fud !!
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Post by Happygoin on Sept 1, 2009 8:03:37 GMT -5
Aw jeez...and I just ate my breakfast
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Post by sistereurope on Sept 1, 2009 8:30:33 GMT -5
HEY! Don't knock it until you try it (sez the girl who loves foie gras creme brulee!)
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Post by PariS on Sept 1, 2009 13:22:00 GMT -5
LOL Being a chocolate lover, I'd be tempted to try it! I've done this with a sweet topping of nuts, apples and brown sugar, so really chocolate isn't that far off...
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gertie
Full Member
Paris je t'adore!
Posts: 225
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Post by gertie on Jan 31, 2010 0:15:04 GMT -5
Why are we ruining good chocolate again? Not that I am against brie baked in puff pastry with something a little sweet. I like it with some tart apples that have been caramelized in a skillet with a little butter first myself, but this is just sacrilegious. Think of the poor chocolates!
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