and it calls for Brie cheese chunks. (I'm at work and don't have it handy at the moment). My question is: Do I remove the rind from the Brie in these types of recipes... where the brie is added in chunks, mixed and baked? For some reason this sounds like a silly question but I have never really used Brie in anything except on a cheese plate. I'm not crazy about the rind. Thanks for your help! I want to make it this Thursday evening. (Does anyone else know which recipe I'm referring to and is it worth making?) Pinky
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Help! I have a recipe for a baked "most decadent crab dip" I think I got from "Gail's"....
- Thread starter kpinky
- Start date
Baked Crab, Brie, and Artichoke Dip...Is this the recipe? I found it on the old Gail's Swap and
it's the one from Gourmet.
THE most decadent crab dip:
From Gourmet Mag:
BAKED CRAB, BRIE, AND ARTICHOKE DIP
1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white
wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley
leaves
2 tablespoons finely chopped fresh dill
leaves
1 tablespoon finely chopped fresh tarragon
leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices
Preheat oven to 425°F and lightly oil an 11-
inch gratin or other shallow baking dish
(about 6-cup).
Trim and finely chop leek. In a large bowl
of water wash leek well and lift from water
into a large sieve to drain. Finely chop
onion. Rinse and finely chop artichoke
hearts. Squeeze dry and finely chop
spinach. Discard rind from Brie and cut
into 1/4-inch pieces.
In a heavy skillet cook leek, onion, and
garlic in oil over moderate heat, stirring,
until pale golden and stir in artichoke
hearts and spinach. Add wine and cook,
stirring, 3 minutes. Add cream and simmer,
stirring, 1 minute. Add Brie, stirring
until it just begins to melt. Remove
skillet from heat and stir herbs into
mixture.
Pick over crab meat. In a large bowl stir
together crab meat, mustard, Tabasco, and
salt and pepper to taste and stir in cheese
mixture. Spread mixture evenly in baking
dish and bake in middle of oven 15 to 20
minutes, or until golden.
Serve dip hot with toasts.
Makes 6 to 8 hors d'oeuvre or first-course
servings.
Gourmet
February 1998
it's the one from Gourmet.
THE most decadent crab dip:
From Gourmet Mag:
BAKED CRAB, BRIE, AND ARTICHOKE DIP
1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white
wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley
leaves
2 tablespoons finely chopped fresh dill
leaves
1 tablespoon finely chopped fresh tarragon
leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices
Preheat oven to 425°F and lightly oil an 11-
inch gratin or other shallow baking dish
(about 6-cup).
Trim and finely chop leek. In a large bowl
of water wash leek well and lift from water
into a large sieve to drain. Finely chop
onion. Rinse and finely chop artichoke
hearts. Squeeze dry and finely chop
spinach. Discard rind from Brie and cut
into 1/4-inch pieces.
In a heavy skillet cook leek, onion, and
garlic in oil over moderate heat, stirring,
until pale golden and stir in artichoke
hearts and spinach. Add wine and cook,
stirring, 3 minutes. Add cream and simmer,
stirring, 1 minute. Add Brie, stirring
until it just begins to melt. Remove
skillet from heat and stir herbs into
mixture.
Pick over crab meat. In a large bowl stir
together crab meat, mustard, Tabasco, and
salt and pepper to taste and stir in cheese
mixture. Spread mixture evenly in baking
dish and bake in middle of oven 15 to 20
minutes, or until golden.
Serve dip hot with toasts.
Makes 6 to 8 hors d'oeuvre or first-course
servings.
Gourmet
February 1998
This is it! Thanks so much...
Now I can go to the store directly from work today. And my recipe copy I don't think has the instructions to remove the rind...but I might have simply missed it. It would make sense to remove it, but you just never know with brie. Thanks, Curious!
Now I can go to the store directly from work today. And my recipe copy I don't think has the instructions to remove the rind...but I might have simply missed it. It would make sense to remove it, but you just never know with brie. Thanks, Curious!