I happen to love baked brie. I’ve discovered since joining the blogging world, however, that there are those who don’t. Personally, I feel like these people are missing out. But, like with all food, taste is subjective, and no one need be forced to eat baked brie or anything else he or she doesn’t love,
In July of this year, my husband and I had the pleasure of experiencing a bit of Montana. It’s been on our travel bucket list for years, specifically Glacier National Park, which did not disappoint. Our home base was the Lodge at Whitefish Lake, and we had a few outstanding meals at their restaurant. To
Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover. The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia
Figgy Jam! Just the name alone conjures Christmas spirit! And it’s December – time to plan cheese pairings! Personally, I think a jam, paste, or curd is a wonderful addition to a cheese platter, because it enhances the cheese. This one has a little savory component to it, but it’s not a chutney. And, it’s
Blogging is so addicting fun for me, that posts are scheduled months ahead. But as a result, when I come across something new that I must make ASAP, posts get pushed back, which is exactly what happened to these baked brie tartlets. I wanted to make them last Christmas, but now here it is April.
So, Facebook did it to me again! There it was, a post from Tasting Table, and a photo. An intriguing photo of what looked like charred carrot sticks. Then I read further. It’s a photo of charred carrots, tossed with Brie, cayenne flakes, honey, and lemon juice. WOW! A sweet, spicy, smoky, cheesy, and tangy
To me, there’s nothing quite like a baked brie, especially as part of an hors d’oeuvres spread. Plus, wheels of brie come in different sizes, so you can choose one depending on your number of guests. I’ve made baked brie a couple different ways on this blog, from a sweeter baked brie with roasted strawberries,
I wish I’d come up with this recipe myself. And I should have. I mean, I love baked brie, and I love tomatillos. But typically, brie is topped with a pear chutney, a cranberry sauce, or even honey. The sweetness pairs so well with the creamy, warm brie. But when I think of it, tomatillos