Gorgonzola Brie Torte

Siobhan Perricone said:

On Sun, 09 Apr 2006 12:26:50 GMT, "Michael \"Dog3\" Lonergan"

Quoted message said:

I still can't find the recipe but this is basically how I make it. I take
the rind off of a small wheel of American brie (usually Wisconsin). I slice
it in half. I put 1/2 the brie on the bottom, a layer of gorgonzola,
another layer of brie and top with gorgonzola. At this point you can roll
the "wheel" in chopped walnuts if desired. Wrap in plastic wrap and chill
for a few hours. When ready to serve, I use 2 jarred roasted red pepper
strips and place them in the bottom of a round serving dish. Unwrap the
torte and put into the dish, pressing it tightly into the serving dish.
Allow to come to room temperature. Garnish with whatever suits your fancy
and serve with flatbread or the cracker of your choice.

If it has been some cheese other than a bleu in there, I'd have eaten it.
I'm not fond of that family of cheeses. 🙂

In that case, "punt"! You're a capable cook.
--

Practice safe eating. Always use condiments.

Michael 'Dog3' Lonergan said:

I still can't find the recipe but this is basically how I make it. I take
the rind off of a small wheel of American brie (usually Wisconsin). I slice
it in half. I put 1/2 the brie on the bottom, a layer of gorgonzola,
another layer of brie and top with gorgonzola. At this point you can roll
the "wheel" in chopped walnuts if desired. Wrap in plastic wrap and chill
for a few hours. When ready to serve, I use 2 jarred roasted red pepper
strips and place them in the bottom of a round serving dish. Unwrap the
torte and put into the dish, pressing it tightly into the serving dish.
Allow to come to room temperature. Garnish with whatever suits your fancy
and serve with flatbread or the cracker of your choice.

Thanks for postint, Michael. I usually buy double or triple creme
brie, but I'll look for a suitable single. We have a couple of very
nice *local* cheese producers in my area, so I won't have to resort to
Wisconsin cheese. lol
http://tinylink.com/?bzQQNpEq20
http://www.marinfrenchcheese.com/home.html
http://www.cowgirlcreamery.com/news/index.html

My big hunt will be for the blue. I'll use one that I'd pair with
pears.... mild blue is my preference. I've such a been a big fan of
Cambozola and pear for years that I'm not conversant about "real" blue
cheeses anymore.

😉

Here is an interesting soup I just found.
http://www.soupsong.com/rpear.html

Pear and Cambozola Soup
(adapted from John Bishop's Cook Book)

Cool and complex, savory and sweet, light and rich--the kind of soup
to be eaten slowly with closed eyes and elegant music in the
background.
<snip>
Serve cold as a delicate first course to 8 people.

* 1/4 cup clarified butter
* 3 onions, sliced
* 2 Tablespoons garlic, chopped
* 8 ripe pears, peeled, cored, and sliced
* 1 cup white wine
* 8 cups chicken stock
* 8 ounces (220 grams) Cambozola (German cheese, soft-ripened,
triple cream), rind trimmed away
* 4 cups heavy cream
* 1 teaspoon salt
* 1/2 teaspoon white pepper, finely ground (tighten the grind
screw!)

Garnish: a few chive pieces, crossed, and if it's springtime, one
fresh violet per bowl.

In a large soup pot, melt the butter. Stir in onion, garlic, and
pears and allow to sweat over medium-high heat until fragrant.
Deglaze the pan with the wine, then stir in the chicken stock. Bring
to a boil, then reduce heat and simmer for an hour. Chop the cheese
and stir in until it is completely melted into the broth. Puree,
solids first. Whisk in the cream. Season with salt and pepper. Then
chill in the refrigerator until cold.

When ready to serve, stir well, then ladle into bowls. Top each with a
violet and a few cut pieces of chives.
--

Practice safe eating. Always use condiments.

Michael \'Dog3\' Lonergan said:

I still can't find the recipe but this is basically how I make it. I take
the rind off of a small wheel of American brie (usually Wisconsin). I slice
it in half. I put 1/2 the brie on the bottom, a layer of gorgonzola,
another layer of brie and top with gorgonzola. At this point you can roll
the "wheel" in chopped walnuts if desired. Wrap in plastic wrap and chill
for a few hours. When ready to serve, I use 2 jarred roasted red pepper
strips and place them in the bottom of a round serving dish. Unwrap the
torte and put into the dish, pressing it tightly into the serving dish.
Allow to come to room temperature. Garnish with whatever suits your fancy
and serve with flatbread or the cracker of your choice.

Do you flip it out, then, so the peppers are on top, or...?

serene

Serene <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Michael \'Dog3\' Lonergan said:

I still can't find the recipe but this is basically how I make it. I
take the rind off of a small wheel of American brie (usually
Wisconsin). I slice it in half. I put 1/2 the brie on the bottom, a
layer of gorgonzola, another layer of brie and top with gorgonzola.
At this point you can roll the "wheel" in chopped walnuts if desired.
Wrap in plastic wrap and chill for a few hours. When ready to serve, I
use 2 jarred roasted red pepper strips and place them in the bottom of
a round serving dish. Unwrap the torte and put into the dish, pressing
it tightly into the serving dish. Allow to come to room temperature.
Garnish with whatever suits your fancy and serve with flatbread or the
cracker of your choice.

Do you flip it out, then, so the peppers are on top, or...?

serene

No, I leave the peppers on the bottom and usually put a garnish of some
kind on the top. When the cheese is at room temp you can usually get a
small smidge of the pepper when putting the spreading knife in.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

sf <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Thanks for postint, Michael. I usually buy double or triple creme
brie, but I'll look for a suitable single. We have a couple of very
nice *local* cheese producers in my area, so I won't have to resort to
Wisconsin cheese. lol

LOL... for some reason I like the Wisconsin in this recipe. A double or
triple creme will be overpowered by the gorgonzola IMO. I have never tried
it though.

Quoted message said:

http://tinylink.com/?bzQQNpEq20
http://www.marinfrenchcheese.com/home.html
http://www.cowgirlcreamery.com/news/index.html

Thanks for the links.

Quoted message said:

My big hunt will be for the blue. I'll use one that I'd pair with
pears.... mild blue is my preference. I've such a been a big fan of
Cambozola and pear for years that I'm not conversant about "real" blue
cheeses anymore.

😉

Honestly, this is so easy to do, a bleu or just about any kind of cheese
that melds with brie will probably be good. I pretty much just stick to
the basic recipe although I'm always open to new ideas 😉

<recipe snipped and saved for June>

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Michael \'Dog3\' Lonergan said:

I still can't find the recipe but this is basically how I make it. I take
the rind off of a small wheel of American brie (usually Wisconsin). I slice
it in half. I put 1/2 the brie on the bottom, a layer of gorgonzola,

[snip]

Sounds great! I made a mozzarella and tomato torte last week and have
been dying to try another recipe. They would be so good for brunch with
champagne and some fruit.

Stacia