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Old Yesterday, 02:17 PM
 
Location: Phoenix, AZ > Raleigh, NC
14,646 posts, read 18,126,528 times
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So DH thought it would be nice to get me that big slab of brie cheese at Costco. Unfortunately, I already had one in the cart. So now I've got 2.5 pounds of brie in my fridge.

We can go through one of them just eating it raw with crackers or on sandwiches. That leaves about 1.25 pounds that will never be used before the expiration date.

I've tried freezing cheese and haven't been happy with the results unless I end up cooking with it (and even then, I'm not entirely happy with the results).

If this were cheddar or swiss, I know what I could cook to use it up. But brie? I'm stumped.

Last edited by Jkgourmet; Yesterday at 02:38 PM..
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Old Yesterday, 02:21 PM
 
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Add to:


Quiche.


Fondue.


Grilled cheese sandwich.


Mac and cheese.


Add to cheese sauce to server with vegetables, gratin potatoes, etc.
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Old Yesterday, 02:49 PM
 
1,042 posts, read 256,143 times
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Gratin potatoes (OP above) is a great idea.


Also wrap it en croute and bake it. Serve with redcurrant sauce, fig jam or cranberry relish even.
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Old Yesterday, 04:41 PM
 
Location: On the sunny side of a mountain
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It's great in an omelette with sautéed mushrooms and arugula.

You could also do portobello burgers with brie and roasted tomatoes.
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Old Yesterday, 04:58 PM
 
Location: Phoenix, AZ > Raleigh, NC
14,646 posts, read 18,126,528 times
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Quote:
Originally Posted by Dogmama50 View Post
It's great in an omelette with sautéed mushrooms and arugula.

You could also do portobello burgers with brie and roasted tomatoes.

I'm liking the sound of those - except the portobello gets switched out for chicken breast. Or ground beef and switch the roasted tomatoes for sauteed onions. Maybe some arugula.



The mac 'n cheese might be okay, too. With bacon or pancetta added. Maybe some cheddar in there.
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Old Yesterday, 05:19 PM
 
Location: On the sunny side of a mountain
3,062 posts, read 6,794,158 times
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Quote:
Originally Posted by Jkgourmet View Post
I'm liking the sound of those - except the portobello gets switched out for chicken breast. Or ground beef and switch the roasted tomatoes for sauteed onions. Maybe some arugula.



The mac 'n cheese might be okay, too. With bacon or pancetta added. Maybe some cheddar in there.
I think it gets too oily on mac but it sounds good on everything else.

Last edited by Dogmama50; Yesterday at 05:20 PM.. Reason: typo
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Old Yesterday, 05:21 PM
 
Location: North Oakland
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Google "baked brie," choose your topping(s), and watch it melt away.
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Old Yesterday, 09:04 PM
 
Location: Middle America
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Baked, topped with dried cranberries and pecans.
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Old Today, 02:42 AM
 
Location: A Yankee in northeast TN
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I used some leftover phyllo dough to bake my brie, it made a yummy dessert.
https://www.epicurious.com/recipes/m...dough-50178404
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Old Today, 07:05 AM
 
Location: Massachusetts
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We make this sandwich with goat cheese but the original recipe used brie. It is a favorite round here.

Marinate a pork loin in lemon juice, garlic and olive oil. Cook, cool and slice. Take a baguette or any crusty roll you prefer, and slice open horizontally. Spread fig jam on the bottom half. Then add a layer of brie, then a layer of pork. Next is supposed to be a layer of arugula but I have used lettuce, spring greens and sometimes spinach. Spread a layer of mayo on the top piece of bread and put that on the sandwich. Then you eat it!

Seriously I love this sandwich!
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