For the love of Brie

I have a love affair with cheese. If you've been reading my posts since the beginning, you'll notice a pattern whereby a lot of the recipes contain cheese. At times it is a love/hate relationship, however, because cheese is not only absolutely delicious but is also loaded with calories and fat. I also hate to say it, but cheese is not really among the most nutrient dense foods one could consume. It's best to eat in moderation!

There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurized, and by the animal - cow, goat, sheep, buffalo, horse or camel. Strict vegetarians should be careful when selecting cheese as it can be made with or without rennet which is derived from the stomach tissue of a slaughtered calf. As with anything, be sure to read the ingredients list. 


Straight to you from, that's right, cheese.com, here are some cheese handling tips:

• Keep cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
• Cheese contains living organisms that must not be cut off from air, yet it is important not to let cheese dry out. Keep it wrapped in waxed paper and place it in a loose-fitting food-bag so as not to lose humidity and maintain the circulation of air.
• Wrap blue cheeses all over as mold spores spread readily, not only to other cheeses but also to anything nearby.
• Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. This will allow the flavor and aroma to develop.
• Do not store cheese with other strong-smelling foods. As a cheese breathes, it will absorb other aromas and may spoil.

Here's what's cooking...

PEAR, BRIE & OLIVE TART

WITH CARAMELIZED ONIONS

This dish is an adventure for your senses. The crisp, sweet pear contrasted by the salty bite of the olives and the creaminess of the brie and the buttery tart crust is divine. I adapted the recipe from Jesse Ziff Cool's Simply Organic and would serve it with a simple green salad and glass of red wine. I'm sure you can guess this was one of our Saturday night indulgences! 

Ingredients: 

a good pie crust

1 tbsp. extra virgin olive oil

1 red onion, thinly sliced

2 tsp. sugar

1 tsp. dried thyme

1/2 tsp. dried sage

1/2 tsp. kosher salt

1 tsp. freshly cracked black pepper

2 ripe pears, cored and thinly sliced

4 oz. brie, sliced

1/2 Kalamata olives, pitted and halved

How to prepare:

Preheat the oven to 400 degrees. In a small skillet, heat the olive oil over medium and add the red onion. Allow to soften slightly. Add the sugar, thyme, sage, salt and pepper. 

Continue to cook the onion over medium/medium-low heat until caramelized, about 25 minutes.

Meanwhile, roll out your pie crust on a lightly floured piece of parchment or wax paper. This will make it easier to fold over the edges of the crust to make the rustic tart shell.

Arrange the pears in the center of the crust, leaving a 1 1/2 to 2-inch border. If you want to get all fancy, you could arrange them in concentric circles, but I am not a fussy cook and just plop them on. Top with the onions, brie and olives. 

Using the sides of the parchment paper to help, gently fold up the edges of the crust all the way around the filling, pressing gently.

Bake for 20-30 minutes, or until the crust is golden brown. 

Slice and serve warm. What a treat!