Brie Cheese Sauce (an LSCDL Recipe)

[Guest guest]

Brie Cheese Sauce (an LSCDL

Recipe)

This was my very first SCD recipe. It's actually a medieval recipe

which was adapted for modern ingredients from the time I participated in

historical recreation. It became a favorite of ours for holidays, special

occasions, and any time when we are feeling downright decadent. Note: my

niece says that good brie sauce is wasted on yucky vegetables. It should

be used as a dipping sauce for chunks of your favorite SCD

bread.

8 ounces peeled weight brie cheese (12 ounces in the rind)

2 sticks (eight ounces) butter

1 cup half & half yogurt cheese or 8 ounces dry curd cottage cheese,

whipped smooth

Place peeled brie in top of a double boiler. Place butter on top. Cover,

and heat over gently simmering water until brie is very soft and butter

is completely melted.

Remove from heat. Whisk brie and butter together. Add yogurt cheese (or

whipped smooth dry curd cottage cheese) and whisk until smooth. Heat

gently until warm, whisking.

This sauce can be made ahead, but it does tend to separate when

re-warmed, so be prepared to whisk it back into shape. Mix with

vegetables, or serve on top.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

[Guest guest]

okay, you got my attention on that one. I'm off to the store to get

Brie RIGHT NOW!!!!

Hannah

IBS-D and a dedicated Brie-fan ...

At 01:52 PM 10/7/2008, you wrote:

Brie Cheese Sauce (an LSCDL Recipe)

This was my very first SCD recipe. It's actually a medieval recipe

which was adapted for modern ingredients from the time I participated in

historical recreation. It became a favorite of ours for holidays, special

occasions, and any time when we are feeling downright decadent. Note: my

niece says that good brie sauce is wasted on yucky vegetables. It should

be used as a dipping sauce for chunks of your favorite SCD

bread.

8 ounces peeled weight brie cheese (12 ounces in the rind)

2 sticks (eight ounces) butter

1 cup half & half yogurt cheese or 8 ounces dry curd cottage cheese,

whipped smooth

Place peeled brie in top of a double boiler. Place butter on top. Cover,

and heat over gently simmering water until brie is very soft and butter

is completely melted.

Remove from heat. Whisk brie and butter together. Add yogurt cheese (or

whipped smooth dry curd cottage cheese) and whisk until smooth. Heat

gently until warm, whisking.

This sauce can be made ahead, but it does tend to separate when

re-warmed, so be prepared to whisk it back into shape. Mix with

vegetables, or serve on top.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

[Guest guest]

YUM......OH OMG does that look soooo good! Thanks for sharing that it would be a great mac and cheese sauce if we could only have the mac!Its like a mock Alfredo!

Thanks

Suzanne Brie Cheese Sauce (an LSCDL Recipe)To: BTVC-SCD > > > Brie Cheese Sauce (an LSCDL Recipe)> > This was my very first SCD recipe. It's actually > a medieval recipe which was adapted for modern > ingredients from the time I participated in > historical recreation. It became a favorite of > ours for holidays, special occasions, and any > time when we are feeling downright decadent. > Note: my niece says that good brie sauce is > wasted on yucky vegetables. It should be used as > a dipping sauce for chunks of your favorite SCD bread.> > 8 ounces peeled weight brie cheese (12 ounces in the rind)> 2 sticks (eight ounces) butter> 1 cup half & half yogurt cheese or 8 ounces dry > curd cottage cheese, whipped smooth> > Place peeled brie in top of a double boiler. > Place butter on top. Cover, and heat over gently > simmering water until brie is very soft and butter is completely > melted.> Remove from heat. Whisk brie and butter together. > Add yogurt cheese (or whipped smooth dry curd > cottage cheese) and whisk until smooth. Heat gently until warm, > whisking.> This sauce can be made ahead, but it does tend to > separate when re-warmed, so be prepared to whisk > it back into shape. Mix with vegetables, or serve on top.> > > > — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund> Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

At 10:00 PM 10/7/2008, you wrote:

YUM......OH OMG does that look

soooo good! Thanks for sharing that it would be a great mac and cheese

sauce if we could only have the mac!Its like a mock

Alfredo!

Oh, I have an Alfredo Sauce recipe, too.... but I admit that as much as I

love zucchini pasta, I would occasionally like to have something a little

more al dente. Haven't figured out what, yet.

However, I happen to think Brie Sauce is BETTER than Alfredo.

<g>

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

love it! this is SCA and SCD legal!

[Guest guest]

At 01:29 AM 10/8/2008, you wrote:

love it! this is SCA and SCD

legal!

Exactly! Haven't been in years, but I may make it to this year's

Christmas Revel -- it's the 20th Anniversary of the Barony of Axmoor! And

for those who are wondering what the heck we're talking about, check out

http://www.sca.org/

..

Hmm, maybe I should dig out To the King's Taste and To the

Queen's Taste (among others) and see what recipes I could modify and

take with me for the feast!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Giving away all of the best recipes again ---Did you remind them about Penicillin and Death???

-------------- Original message from "Wizop Marilyn L. Alm" : --------------

Brie Cheese Sauce (an LSCDL

Recipe)

This was my very first SCD recipe. It's actually a medieval recipe

which was adapted for modern ingredients from the time I participated in

historical recreation. It became a favorite of ours for holidays, special

occasions, and any time when we are feeling downright decadent. Note: my

niece says that good brie sauce is wasted on yucky vegetables. It should

be used as a dipping sauce for chunks of your favorite SCD

bread.

8 ounces peeled weight brie cheese (12 ounces in the rind)

2 sticks (eight ounces) butter

1 cup half & half yogurt cheese or 8 ounces dry curd cottage cheese,

whipped smooth

Place peeled brie in top of a double boiler. Place butter on top. Cover,

and heat over gently simmering water until brie is very soft and butter

is completely melted.

Remove from heat. Whisk brie and butter together. Add yogurt cheese (or

whipped smooth dry curd cottage cheese) and whisk until smooth. Heat

gently until warm, whisking.

This sauce can be made ahead, but it does tend to separate when

re-warmed, so be prepared to whisk it back into shape. Mix with

vegetables, or serve on top.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

[Guest guest]

At 10:13 AM 10/8/2008, you wrote:

Giving away all of

the best recipes again ---

Did you remind them about Penicillin and

Death???

Figured I'd let you remind them of Penicillin & Death. It's not MY

problem. <g>

As for giving away the recipes... I suspect most people will be delighted

to finally buy a copy of the cook book just so they don't have to hunt

through a bazillion emails to find the recipe they just know was posted

last week!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi people, I kind of owe you an apology -- I was teasing Marilyn in my earlier posts and did not realize that I was posting to the whole forum -- Oh well, nothing too embarrassing was said.I don't think ya'll know how much Marilyn loves all of you. She is always bragging on you and really celebrates your victories. She shares with everyone every chance she gets.Concerning penicillin -- if you are allergic you really should not eat brie or blue cheese.Concerning the cookbook -- Marilyn is a perfectionist. She keeps improving it and adding to it. "They really need to know this......." Add so it never gets finished but she really is working on it. (PageMaker is not an easy program to self-teach.)Concerning cooking lessons -- The RV would be fun but impractical. We are considering putting lessons on DVD -- What do you think??? Eileen

-------------- Original message from "Wizop Marilyn L. Alm" : --------------

At 10:13 AM 10/8/2008, you wrote:

Giving away all of

the best recipes again ---

Did you remind them about Penicillin and

Death???

Figured I'd let you remind them of Penicillin & Death. It's not MY

problem. <g>

As for giving away the recipes... I suspect most people will be delighted

to finally buy a copy of the cook book just so they don't have to hunt

through a bazillion emails to find the recipe they just know was posted

last week!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Are you kidding??? Who Hoo for a DVD!!! Its way more than we have right now!!! Heck Yeah I would love it!

Sizanne Re: Brie Cheese Sauce (an LSCDL Recipe)To: BTVC-SCD > > > > Hi people, > > I kind of owe you an apology -- I was teasing Marilyn in my > earlier posts and did not realize that I was posting to the > whole forum -- Oh well, nothing too embarrassing was said.> > I don't think ya'll know how much Marilyn loves all of you. She > is always bragging on you and really celebrates your victories. > She shares with everyone every chance she gets.> > Concerning penicillin -- if you are allergic you really should > not eat brie or blue cheese.> > Concerning the cookbook -- Marilyn is a perfectionist. She > keeps improving it and adding to it. "They really need to know > this......." Add so it never gets finished but she really is > working on it. (PageMaker is not an easy program to self-teach.)> > Concerning cooking lessons -- The RV would be fun but > impractical. We are considering putting lessons on DVD -- What > do you think??? > > Eileen> > > -------------- Original message from "Wizop Marilyn L. Alm" > : --------------> > > > > At 10:13 AM 10/8/2008, you wrote:> Giving away all ofthe best recipes again ---> > Did you remind them about Penicillin andDeath???> Figured I'd let you remind them of Penicillin & Death. It's not > MYproblem. > > As for giving away the recipes... I suspect most people will be > delightedto finally buy a copy of the cook book just so they > don't have to huntthrough a bazillion emails to find the recipe > they just know was postedlast week!> > > —Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund > >

[Guest guest]



DVD's with bookmarks where each lesson starts. Good idea

Re: Brie Cheese Sauce (an LSCDL Recipe)

Hi people, I kind of owe you an apology -- I was teasing Marilyn in my earlier posts and did not realize that I was posting to the whole forum -- Oh well, nothing too embarrassing was said.I don't think ya'll know how much Marilyn loves all of you. She is always bragging on you and really celebrates your victories. She shares with everyone every chance she gets.Concerning penicillin -- if you are allergic you really should not eat brie or blue cheese.Concerning the cookbook -- Marilyn is a perfectionist. She keeps improving it and adding to it. "They really need to know this......." Add so it never gets finished but she really is working on it. (PageMaker is not an easy program to self-teach.)Concerning cooking lessons -- The RV would be fun but impractical. We are considering putting lessons on DVD -- What do you think??? Eileen

-------------- Original message from "Wizop Marilyn L. Alm" : --------------

At 10:13 AM 10/8/2008, you wrote:

Giving away all of the best recipes again ---Did you remind them about Penicillin and Death???Figured I'd let you remind them of Penicillin & Death. It's not MY problem. <g>As for giving away the recipes... I suspect most people will be delighted to finally buy a copy of the cook book just so they don't have to hunt through a bazillion emails to find the recipe they just know was posted last week!

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund