@Foodpickle I need to use up a Camembert, any quick easy tips!?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
i think it would be delicious with this award-winning recipe (which is a superstar!):
Cynthia is a trusted source on Bread/Baking.
Trim off the rind, cut it up, and stir into a nice pot of potato soup.
This is quick, easy and delicious!
Sorry, meant to do this, but the other link is to all Camembert recipes on food52:
pierino is a trusted source on General Cooking and Tough Love.
Start beating eggs, like right now. This minute. Fold it into an omelet but don't delay. Once you've opened it the game is almost over.
I had the best Camembert and Peach-Ginger Jam grilled cheese on sour dough bread last week from the Caseus Cheese Truck in New Haven. I would make that! Brush bread with lots of softened butter and grill till golden and cheese is melty.
Fit it into an oven-proof bowl or ramekin. Sprinkle some dry white wine or dry vermouth over it...or not. Bake it in the oven until the inside is all melty. Meanwhile, boil some potatoes, steam some broccoli, and any other veggie that goes well with melted Camembert. When the cheese is melted through, carefully remove the top rind, and dunk away. If it's in one of the wooden round containers, remove the paper or cloth, and put the whole thing in a dish. Nice presentation when it's done.
I usually make Jaques Pepin's frommage fort with my cheese pieces. It is always devoured and the addition of a stronger cheese always makes it better. http://www.foodandwine...
Stir into tomato soup - luscious.
Please enter a valid email address.
Well played. You deserve a cookie.
Easter or Passover feast? Easy. Mother's Day brunch? We got you.
Check Out Our Spring Menu Maker!
Olive Oil’s Shelf Life
The Greatest Hits
Perfect Whiskey Sours
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.