Brie. Smashed potatoes. Together. Hell yeah. The stuffed here is more like topped, but man, these are still good.

Bless Tieghan, but pretty much everything after the brie in the original recipe I omitted, because FFS, white truffle oil??

Brie Stuffed Crispy Baby Potatoes
Makes 1.5 lbs of brie smashed potatoes. Hell yeah. 

Ingredients

  • 1.5 lbs baby potatoes (aka, one bag at Trader Joe’s)
  • 1 T olive oil
  • sea salt and pepper
  • 3 T butter, melted
  • 4 garlic cloves, crushed
  • 2 T fresh chopped thyme (substituted dried)
  • 8 oz brie, cut into small wedges
  • (white truffle oil, pan fried sage leaves, crushed pink peppercorn if you want to go the full mile on garnishes)

Preheat the oven to 400. Take the baby potatoes, olive oil, and sea salt and pepper, and toss them together in a small bowl (pic 1). Put them on a lined baking sheet (pic 2), and roast for about 30 minutes (original recipe recommended 20, I found it took longer) until the potatoes are fork tender.

Just before the potatoes come out, combine the melted butter, crushed garlic, and thyme in a small bowl. Using a potato masher or a fork, gently press down on the potatoes and smash them until they’re about .25 inches thick (pic 3). Drizzle the butter mixture over the potatoes (pic 4), and then roast for another 20 minutes, until golden and crisp (pic 6).

Cut up the brie into small wedges (pic 5), enough for each potato, about five minutes from the potatoes being done. Then, take them out of the oven, top with brie (pic 7), and put back in the oven for 5 more minutes, until the brie melts all over the smashed potato (pic 8).

And then, enjoy your ridiculously rich cheesy potato!

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This is a great quick summer toast, combining brie, bread, and tomatoes for the perfect morning flavor combination. Might have to try this before heading out the door for work in the morning here while we’ve still got good tomatoes. 

Heirloom Tomato and Buttered Brie Toast with Thyme and Honey

Ingredients

  • Slices of crusty bread of choice (sourdough, roasted garlic, whichever you like best!)
  • 2 T butter
  • brie, sliced to taste (or in these cute little brie bite sizes that I got from Trader Joe’s)
  • fresh thyme if you have it, otherwise, dried thyme to taste
  • heirloom tomatoes of varying sizes, sliced thin
  • honey and olive oil, to drizze
  • sea salt and pepper to taste

Preheat your oven to 450. Rub the slices of bread with butter, and place in the oven for three to five minutes, until lightly toasted. Layer on the brie and tomato slices, and then return to the oven to cook for five minutes, until the brie is melted and the tomatoes wrinkle slightly. Turn on the broiler for one minute after the brie is melted to crisp it up a bit. 

Then, add your thyme (and oregano, if you’re me), and drizzle with honey and olive oil, and a bit of sea salt and fresh ground pepper. And then, enjoy your quick summer breakfast!

This is a lovely little breakfast sandwich – there’s a bit of assembly involved, and I’m not sure if I could manage it in the mornings before work (though I’ll try it one of these days), but it’s definitely worth it. If you can get some good strawberries, prosciutto, and brie, you’re all set. Just a lovely little sweet taste of summer, this.

Strawberry, Basil, and Crispy Prosciutto Breakfast Sandwich

Ingredients

  • 1 croissant, halved
  • sliced brie to taste (I used a bunch of apricot jam layered brie that a farmer at one of the farmer’s markets makes)
  • 2 slices prosciutto
  • 2-3 medium strawberries, hulled and sliced into circles
  • 1 egg
  • basil leaves to taste, torn
  • honey, to drizzle

Preheat your oven to 450. As it preheats, line a baking sheet with parchment paper, and layer your bottom croissant (make sure it’s thick) with the brie and strawberries, and place the prosicutto slices just to the side of the croissant. Once the oven’s heated, bake for 8 to 10 minutes (I believe picture 2 was after 8 minutes), until your brie is good and melty, and the prosciutto is crispy. 

While the bottom half of the sandwich cooks, cook your egg to your preference (I typically go for sunny side up eggs). 

Once the bottom half is done, drizzle the strawberries lightly with honey, layer the crispy prosciutto and egg, and then sprinkle with more salt, pepper, and honey. Lay the torn basil on top, put the croissant top on, and then tuck in!

Looking for something quick, and wonderfully cheesy and boozy at the same time? May I direct you to this lovely little splurge – melty brie, and a bit of prosecco jelly (courtesy of Eataly) smeared on top. The original recipe has a whole bunch of other stuff, but honestly, I just wanted something simple. This is amazing on those little brioche toasts that they have at Trader Joe’s, especially fresh out of the oven. 

Baked Brie with Prosecco Jelly

Ingredients

  • 1 wheel brie (6 to 8 oz)
  • .25 c prosecco jelly (also substitute champagne jelly; you can find this type of thing at Eataly, or the original recipe has a recipe for this if you’d like to try it)

Preheat your oven to 350. Line a baking dish with parchment paper, and cut the top of the wheel’s rind off while the oven’s preheating. Spoon the jelly over the top of the brie. Bake for ten minutes, until nice and melty, then spoon onto a brioche toast, and enjoy. 

This recipe, just on general principle, is pretty fantastic. Roasted berries, brie, and a balsamic maple vinaigrette – can’t really go wrong there. However? Do this right when you’ve got strawberries, blueberries, and blackberries at the farmer’s market concurrently, and I’m pretty sure this will blow it all out of the water. (Also be sure that your berries are cooled when you mix the brie in, the triple cream I used ended up melting into the berries and juices. Not that I’m complaining.)

A brief side note: I find both quinoa and kale to be overused and overpriced, so unless they really add something to a meal, I usually tend to omit them. This is one of those cases in which I did. If you’d like this recipe with the original kale and quinoa, click the linked recipe below!

Roasted Berry and Brie Salad

Ingredients

  • assorted berries, in whatever quantity you’d like (used a combination of strawberries (hulled and halved), blackberries, and blueberries at a 2:.5:1 ratio)
  • olive oil
  • sugar (used brown sugar to 
  • sea salt
  • fresh cracked pepper
  • 4 oz brie (I used a triple cream, Delice de Bourgogne)
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 1 T maple syrup
  • 1 T whole grain mustard

Preheat your oven to 400, and line a baking tray or glass pan with foil. Take your berries, toss them with olive oil and sugar to coat, and sprinkle with sea salt and fresh cracked pepper to taste. Put them in the pan, and roast for about ten minutes, until slightly softened. LET THEM COOL. Seriously, do this, or the brie will melt into the juices (which isn’t a bad thing, per se, but if you want the cheese to remain whole, let the berries cool.)

Once your berries are cooled enough, put them into your serving or storing container, and cut your 4 oz of brie into small chunks, and put it into the berries, tossing lightly to combine. 

To make your vinaigrette, combine the olive oil, balsamic vinegar, maple syrup, and a bit of fresh cracked sea salt and pepper, and whisk together to combine. Pour the vinaigrette over the salad, toss lightly again to coat, and then enjoy your ridiculously awesome summer dish!

Notes for future: keep brie separate until the last possible moment prior to serving, make in smaller quantities. 

So, this right here? I’m not gonna lie, this is a bit more complex than I usually do my dinners. You’re gonna be doing a lot of stuff in order to get it to work. However, the end result is pretty fucking spectacular, so, if you need to impress someone? This is the meal to make.

Made a few alterations – I’m not that big of a fan of nuts, so I took out the walnuts in the brie stuffing. And yours truly picked up boneless skinless chicken breasts for this, because they were what was on sale – and the recipe needed skinned. If this happens to you, no worries! There’s a workaround from the pepperoni stuffed chicken that I make that works here. The end result is still tremendous.

One Pan Apricot-Glazed, Brie Stuffed Chicken with Potatoes
Lasted for a week’s worth of meals with the breasts split in half

Ingredients

Potatoes:

  • 1.5 lbs mix of roasting potatoes, halved (one of the stalls at the local farmer’s market sells a roasting mix of various potatoes, I just used that)
  • 3-4 T olive oil
  • dash sea salt
  • pinch pepper
  • 4 cloves garlic, minced or grated (I went minced)
  • zest of 1 lemon

Chicken, Stuffing, and Glaze:

  • 4 boneless, skin-on chicken breasts (accidentally got skinless? there’s a work around)
  • 1 c fresh basil (got it from the plant in my garden, hee)
  • 2 cloves garlic, minced or grated (I went minced)
  • 2 T olive oil (may need to increase to better blend depending on your basil)
  • 6 oz brie, cubed and rind removed
  • 2 T cream cheese
  • 1 egg
  • dash sea salt
  • pinch pepper
  • pinch crushed red pepper
  • 3 T apricot preserves (if you can find some at your farmers market, great)
  • 1 T balsamic vinegar

Preheat your oven to 400 F. In a large glass pan, combine your potatoes, olive oil, sea salt, pepper, garlic, and lemon zest, and toss to coat and combine thoroughly. Roast for ten minutes, or until you’re ready to add the chicken to the pan. 

To make the stuffing, combine the basil, olive oil, egg, brie, garlic, and cream cheese in a blender, and blend until combined into a thick cheesy mixture. If you need to add more olive oil to make it blend better, do so!

If you have skin-on chicken breasts, pull up the skin and stuff 1-2 T of cheese mixture underneath. If you’re like me and got skinless breasts, all is not lost. What you do is take your knife, slice the breast in half diagonally, so you have two diamondish looking shapes, and then cut a pocket in the middle of the breast, but not all the way through, so you can stuff the chicken with the mixture (see pics three and four for what this looks like).

At this point, take the pan out of the oven and slide the potatoes around so that you can nestle the breasts in them in the pan (see pic 6). Sprinkle your sea salt, pepper, and crushed red pepper over the chicken breasts. Mix together your apricot preserves, balsamic vinegar and an additional T of olive oil, and then brush the resulting glaze over the chicken breasts (see pic 7). Put the pan back in the oven and roast for another 30 to 40 mins, until the chicken is cooked through and the potatoes are golden (I went 35, and the final picture resulted).

(If the potatoes are cooking faster than the chicken, feel free to remove them early.) And then? Impress the fuck out of someone with this really delicious one pan meal. 

Some days, you’ve had a real fucking long week, and you are looking for some real comfort food, but also to turn the comfort factor up to ten by adding some really, really good cheese. This is possibly my new favorite mac and cheese recipe, ever. Getting all the cheese properly grated takes some time, but the end result is so, so worth it.

I picked up most of the cheese from the farmer’s market, and for the brie, I went with a triple cream brie, because yes. I also substituted panko for bread crumbs, because panko are the best version of bread crumbs (light, airy, and they stay crispier longer). It’s also going to last me a good long while, too, because of the sheer amount this makes. 

Cheesemonger’s Mac and Cheese
Lasts a damn long time; at week two of this as a main for lunch

Ingredients

  • 1.5 c coarsely grated gruyere cheese (I used what I had leftover from making toast soldiers, which was about maybe half of a 6 oz block, and a bit of a .33 lb block to top it off)
  • 1.5 c coarsely grated aged sharp cheddar (I used a 6 year aged white from the local farmer’s market, about a third total of a pound block)
  • 1.5 c brie, rinds removed and diced (I cut the rinds off of a pound of triple cream brie and just diced it all up, probably ended up being closer to 2 c)
  • 4 T butter
  • .25 c flour
  • pinch thyme (fresh thyme leaves if you have them, otherwise ground works fine)
  • ~1 t nutmeg
  • 4 c whole milk
  • 1.75 c panko
  • 1 lb penne pasta

Mix your grated gruyere, aged sharp cheddar, and brie together in a bowl, and reserve one cup. Chill both the bowl and the reserved cup. 

Melt your butter in a large pot over medium heat, and as soon as it melts, add in your flour, whisking until the mixture turns golden brown. (You could probably also brown the butter to amp up the flavor even more.)  Add in your thyme and nutmeg, followed by your milk, whisking until it’s thickened and smooth (about four minutes). Add the 3 c of cheese mixture, and stir until the cheese has melted into the sauce, and is smooth.

In another pot, cook your penne according to the directions on the package, and preheat your oven to 375 while it cooks.  After draining the pasta, take a large glass pan and pour the cooked pasta into it.  Pour the cheese sauce over it, and toss to coat. Take that remaining 1 c you had of the cheese mixture, spread it over the top of the pasta and cheese sauce, and then spread the 1.75 c of panko over the dish. Bake for about twenty minutes until the panko start to turn golden brown and the sauce bubbles (see the difference between pictures six and seven). 

(The original recipe has you baking these in separate ramekins, but that seems a bit unecessary to me. In addition, the instructions at the end aren’t that clear as to how long you need to actually bake it – there are two sets of instructions for doing it ahead and doing it day of, and they’re not separated out – but as far as I can tell the twenty minutes at 375 is how long you’re supposed to bake it.)