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@Foodpickle I need to use up a Camembert, any quick easy tips!?

asked by @mariodc over 5 years ago
9 answers 1815 views
4de32233 9b14 42ac bf6a 7a02a8474e54  dsc 0034
added over 5 years ago

i think it would be delicious with this award-winning recipe (which is a superstar!):
http://www.food52.com/recipes...

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

Trim off the rind, cut it up, and stir into a nice pot of potato soup.

94d3d922 0c09 4916 9398 e8dc022fa2d0  lobster 001
added over 5 years ago

This is quick, easy and delicious!


http://www.food52.com/recipes...

94d3d922 0c09 4916 9398 e8dc022fa2d0  lobster 001
added over 5 years ago

Sorry, meant to do this, but the other link is to all Camembert recipes on food52:

http://www.food52.com/recipes...

Cd383ee1 8489 4608 ab42 3f588caf158f  carolyn jones john astin the addams family 1964 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

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.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 5 years ago

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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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.

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added over 5 years ago

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...

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added over 5 years ago

Stir into tomato soup - luscious.