This year I made a new year's resolution to try a new cheese every month. So many cheeses, so little time. I know you understand.I decided to do a Cheese of the Month feature, highlighting each of the cheeses and recipes I try along the way. Last month, I featured a Red Dragon Mustard Seed and Ale cheese, which I served with a pretzel baguette from Whole Foods.
This month, I am featuring ILE DE FRANCE Camembert. I have had Camembert once or twice before, but each time it has been served alone with bread. I've been wanting to try Camembert in a recipe to test out it's creamy melting abilities.
While watching a recent episode of Alex Guarnaschelli's new show, Alex's Day Off, I saw her make Cheese Fondue Hash Browns. Alex fried chunks of potato until golden brown, topped them with a wheel of Camembert, and baked them in the oven until the cheese melted and oozed over the potatoes. Those cheesy fondue hash browns looked irresistible and I instantly marked them down on my "things to make" list. How could I not try them? Fried potatoes with a wheel of Camembert melted on top- a stroke of genius!
You can find Alex's recipe for Cheese Fondue Hash Browns by clicking HERE. It requires very few ingredients and is quite simple to make.Notes/Results: Brie and camembert are known as the crown jewels of French cheese. They are both a semi-soft cheese and can be used interchangeably in recipes. I love both of these cheeses for their soft, smooth, thick and creamy consistency. Alex's recipe for cheesy fondue hash browns is quite a decadent treat and really is very tasty. Crunchy potatoes and oozing cheese is the all-time comfort food and everyone enjoyed this recipe. I think this is a great recipe and would make for an impressive breakfast/brunch menu, but I will say that my favorite way to enjoy this cheese is simply all on it's own, served over bread.
How do you like to serve Camembert?
I love brie but can't say that I've ever had camembert. Brie is the perfect melting cheese though...so I can imagine that this is right up there with it. It sounds dreamy over those potatoes. You've got my stomach growling!
ReplyDeleteI adore camembert, and I think it is best served on a crispy fresh baguette by itself or with ham and lettuce for a refreshing spin.
ReplyDeleteThis cheese is plentiful in the uk but I've only had it once or twice. I know one way people like to serve this is that they actually cook it in the straw container it comes in and then its all melty and stuff and then just use it as a dip.
ReplyDeleteHope you had a great weekend.
*kisses* HH
Yum, I have never cooked with it besides baking it in pastry. How delicious! Generally I just serve it or brie with breads and apps. And wine of course, lots of wine. ;-)
ReplyDeleteWat a fun idea!
ReplyDeleteKim, that Cheese Fondue Hash looks unbelievable. I definitely need to try that.
ReplyDeleteAs for serving Camembert; I like to put some Major-Grey's Mango Chutney over it and serve with a good wheat cracker.
Love both Camembert and Brie and they both make the best Grilled Cheese with Fresh Apple...so good! Now I'm starving!
ReplyDeleteoh wow!! I have never had Camembert. I haven't experimented with a lot of cheese because...well...I don't like the really strong flavored ones and i don't know which is which for the most part. guess I need a cheese book for dummies! LOL....but this dish looks amazing!
ReplyDeleteI haven't tried Camembert, but those potatoes look scrumptious!
ReplyDeleteI've never tried camembert. Sounds great! I will have to try it sometime.
ReplyDeleteI tried the Ile de France Camembert several months ago and found it very creamy and good. I put it in a Cauliflower soup and dried it deep-fried--not my healthiest dishes but both were good. (Here's the link http://kahakaikitchen.blogspot.com/2009/09/indulging-in-camembert-two-ways-deep.html)
ReplyDeleteThose potatoes look amazing!
I love cheese, all types and all kinds. Your potatoes would be perfect for a special occasion breakfast as you suggested.
ReplyDeleteI tried baking a round of Ile de France Camembert with a topping and it didn't melt as well as I had thought it would. Next time I'll try slicing the rind off of the top.
I like George's suggestions above to serve it with chutney and a wheat cracker.
Sam
These potatoes look positively heavenly!! I don't think I've ever had Camembert. I like your idea of trying a new cheese every month.
ReplyDeleteOh Camembert! Let it sit out and get all runny and feast! Berry jam or compote could add - but Camembert shines all on its own.
ReplyDeleteSimple but really lovely. Thanks for pointing us to her recipe. It's a shame you lost so many pictures. I hope you are having a wonderful day.
ReplyDeleteYES I love that cheese. I'd just slab a hunk on a piece of toasty crostini!
ReplyDeletei LOVE this! cheese of the month, fabulous! i went to wf the other day and they have SO many cheeses, that i leave with none because i get so overwhelmed! this is a great way to try them all. i love those potatoes, what a great way to use such a lovely cheese!
ReplyDeletehow did i miss this post-hope ur blogger feed aint stuck like mine-coz mine doesnt update for the last 3 feeds:-(((
ReplyDeleteCamembert sounds like a creamy cheese and have never tried this one....
My fav still is philly cheese(i know) on everything but would def love to try this one and on potatoes ...yummy!!!!
I love ur cheese of the month sweetie-dont tell me 2011 will bring chocolate of the month.....drool....drollll.....
OMG Ile de France is one of my favorite brands! Love the brie and cam, lovethe goat cheese too.
ReplyDeleteThat's a fine goal you have Kim. I may join you.
The potatoes look delicious! I love using Camembert for a Croque Monsieur!
ReplyDeleteoh wow great use camembert yum
ReplyDeleteYou had me at cheese!!! I don't think I've actually tried camembert before - but if its brie's counsin, I am in!!
ReplyDeleteI've honestly never heard of this cheese! I missed out on a lot of cheeses growing up because I despised it, so I am trying to play catch up now!
ReplyDeleteOh, my. We live in a cheese producing region of Belgium, and we are surrounded with lovely cheeses. This one is one of the stars--camembert. I like its flavor--stronger than Brie but without that old-shoe smell that some of my husband's favorite cheeses get!
ReplyDeleteWe sometimes take slices of camembert and put them on top of boiled potatoes and steamed green beans. Then we run it all under the broiler till the cheese melts. YUM!
For me, though, a good camembert deserves a good crunchy slice of bread and maybe -- maybe!-- a cornichon. That's enough.
Your potatoes look so yummy with all that cheese melted right over them. I had the most delicious cheese recently--Wensleydale with cranberries. If you can get ahold of some of that--try it! My mouth felt transported when I ate it. DH said it was "okay" so I had to bargain with him so I could have the whole wedge for myself. There was absolutely no sense in letting someone who didn't truly appreciate it eat it up! It was the yummiest thing I ate all last year. Now I'm feeling a little embarrassed to have gone on so about a cheese, but really, it was delicious!
ReplyDelete~Jenny~
The camembert over potatoes sounds wonderful. I used Ile de France Camembert topped with an apricot glaze as a recent appetizer and thought it was really good. The recipe actually called for brie and may have been better with Brie's milder flavor but everyone loved it with Wheat Thins all the same.
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