tomato-fennel soup with brie toasts

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
7 tablespoons unsalted butter
2 medium fennel bulbs - cleaned and thinly sliced, fronds chopped and reserved
1 large onion - halved, peeled and thinly sliced
2 teaspoon coarse salt
4 garlic cloves - finely chopped
1/2 teaspoon chile powder
3 tablespoons pernod
2 28-ounce cans chopped tomatoes
1 cup chicken stock
1 teaspoon pepper
5 baguette slices
1 teaspoon fennel seeds
3 ounces brie - thinly sliced

steps:
1.  melt 6 tablespoons butter in a large pot over medium heat.  add fennel, onion and 1/2 teaspoon salt.  toss to combine.  reduce heat to medium-low.  partly coven and cook, stirring occasionally, until vegetables are very tender, about 20 minutes.  stir in garlic and chile powder; cook 1 minute.  stir in pernod and cook until almost completely evaporated, about 3 minutes.

2.  pour in tomatoes, 1 1/2 cups water and the stock.  bring to a simmer and cook gently, uncovered, for 30 minutes.  season with 1 1/2 teaspoons salt and the pepper.  puree soup in batches using a blender or immersion blender until smooth.

3.  transfer soup black to pot over medium heat; simmer until slightly thickened, 5 - 10 minutes more.  scrape down sides and bottom of pot occasionally.  remove from heat and cover to keep warm.

4.  heat oven to 350 degrees.  spread bread slices on large baking sheet.  bake until light golden, about 10 minutes.

5.  toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 0 3 minutes.  melt in remaining 1 tablespoon butter.

6.  adjust oven temperature to broil and position rack 6 inches from heat.  brush toasts with fennel-seed butter and top with brie. return to oven and broil until bubbly and golden, 1- 3 minutes (check every minute or so to see that they are not burning).  ladle soup into bowls and top with a cheese crouton.  garnish with fennel fronds.

- new your times, april 2013

white macaroni and cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
unsalted butter
salt
1 pound pasta - farfalle, macaroni or shells
6 ounces brie - rind removed and cheese cut into chunks
4 ounces cream cheese - softened and cubed
3 large eggs - lightly beaten
1 cup mascarpone
3 ounces parmigiano-reggiano - grated
3/4 teaspoon pepper
1/4 teaspoon grated nutmeg

steps:
1.  heat oven to 375 degrees.  butter a 2-quart gratin dish.  bring a large pot of heavily salted water to a boil.  cook pasta to al dente.  drain well.

2.  transfer pasta to a large bowl and toss immediately with brie and cream cheese until melted and smooth.  in a separate bowl, whisk together eggs, mascarpone and parmigiano.  stir egg mixture into pasta.  season with pepper and nutmeg.

3.  turn pasta into prepared pan.  bake until golden brown and bubbling, about 30 minutes.  serve immediately.

- new york times, march 2013

the brie lover grilled cheese

prep time:  tbd
cook time:  tbd
servings:  1

ingredients:
2 slices mulitgrain bread
2 slices apple
brie
butter

steps:
1.  preheat a saute pan on medium heat.  butter one side of each slice of bread.  layer the apple on one slice slice of the bread (not the buttered side) and spread a thick amount of brie on the other slice.  put the tow pieces together and place the sandwich on the pan with the apple side down.

2.  cook until golden brown, then flip.  brown the other side of the sandwich until the cheese is melted.

- hooplaha

bit sized bake bree

prep time:  tbd
cook time:  12 - 14 minutes
servings:  24 squares

ingredients:
2 sheets puff pastry - thawed but still cold
1/2 wedge of brie - cold and cut into 24 wedges
1/3 cup cherry jam (or any preferred flavor)
1 large egg - beaten
splash of milk
popsicle sticks (optional)

steps:
1.  preheat the oven to 375 degrees.  cut the puff pastry into thirds along the creases.  cut each panel into 4 pieces (they will be about 2 1/4-inches tall and 3-inches wide.  1 sheet of puff pastry will yield 12 rectangles).  cut each rectangle in half (24 little rectangleles will create 12 pockets).

2.  combine beaten egg and splash of milk.  brush 12 of the small rectangles with egg wash.  place a popsicle stick halfway up the puff pastry and press gently.  place a small sliver of brie on top of the egg wash and stick.  top with 1/2 teaspoon jam. 

3.  press a small rectangle square between your fingers to make it slightly bigger.  place it on top of the cheese and jam.  use a fork to press the edges together (the egg wash will act as glue).  make sure to seal the edges well by crimping with the fork.

4.  place a rack in the center of the oven.  place prepared brie bites on a parchment lined baking sheet.  brush with egg wash.  sprinkle with a touch of salt.  bake for 12 - 14 minutes or until golden brown.  remove from oven and allow to cool slightly before serving.

- joy the baker

brie, apple and arugula quesadillas

prep time:  tbd
cooking time:  5 minutes
servings: 9

ingredients:
1 tablespoon dijon mustard
2 teaspoons apple cider
3 (10 inch) flour tortillas (white or whole wheat)
6 ounces brie cheese - rind removed and cut into 1/4 inch thick slices
1 fuji apple - cored, peeled and cut into 1/4 inch thick slices
3 cups arugula
3/4 teaspoon freshly ground black pepper

steps:
1.  combine mustard and cider in a small bowl; stir well.

2.  heat a large nonstick skillet over medium heat.  spread each tortilla with about 1 1/2 teaspoon of the mustard mixture.  place one tortilla mustard side up, in pan.

3.  arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt.

4.  arrange one third of apple slices over cheese; top with 1 cup of arugula.  sprinkle with 1/4 teaspoon pepper.

5.  fold tortilla in half, press gently with a spatula.

6.  cook 2 minutes on each side or until golden brown.  repeat process with remaining two tortillas. cut each finished quesadilla into 3 triangles.

- atlantis home by way of cooking light, october