Brie Sauce + Brie Bean and Brie Spinach Recipes (LSCDL Recipes)

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Brie Cheese Sauce (LSCDL Recipe)

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

2 sticks (eight ounces) butter

1 cup half & half yogurt cheese (or dry curd cottage cheese whipped

smooth with hand blender)

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 (I use a hand blender) brie and butter together.

Add yogurt cheese and whisk until smooth. Heat gently until warm,

whisking.

Notes:

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.

This sauce

also freezes amazingly well, so I often buy a large kilogram wheel of

brie, and use 2 pounds of butter and two pounds of DCCC, and make a

monster pot of sauce. Then I split it up into 2 cup containers and freeze

so it is ready to hand.

If using

the whipped-smooth DCCC, go ahead and add it on top of the brie, then the

butter on top. When using yogurt, I don't heat it in the hope that some

of the good bacteria will survive.

This

recipe can also be made with regular whole milk yogurt cheese. I have not

tried it with goat's milk yogurt cheese, since I have not found a goat

brie nor a goat butter in my neighborhood, and by the time I have goat

cream cheese, it's too delicious to mix in something. However, one person

did make this sauce with either ghee or coconut oil, goat cream cheese,

and regular cow's brie, and found it worked.

My niece

claims that putting it on vegetables is a waste of good brie sauce (it

should go on nut-bread sticks) while my tai chi teacher has eaten ladles

of the brie spinach as if it were soup or casserole. In fact, the kids at

tai chi all liked the brie spinach, by which I conclude that almost any

cooked vegetable can taste delicious if you put enough brie sauce on

it.

You can

also add lots and lots of artichoke hearts to brie spinach to make a

spinach and artichoke dip.

Brie Beans (LSCDL Recipe)

1 pound French cut green beans

4 ounces small white pearl onions

1 to 1½ cups brie cheese sauce

Remove “paper” from pearl onions, and trim tops and roots. Steam until

tender.

Steam green beans until tender.

Fold together green beans, onions, and brie sauce. Turn into a baking

dish and keep warm, stirring to remix sauce if necessary, just before

serving.

Variations:

Sauté ½ pound sliced mushrooms in a small amount of butter, and fold into

mixture.

Omit the pearl onions if making it for a crowd -- they won't notice, and

you won't lose your mind.

Substitute 1 pound of almost any green vegetable you like or tolerate --

baby new peas, steamed chopped broccoli, 2 ten-ounce packages chopped

spinach, other greens

Brie Spinach (LSCDL Recipe)

Substitute two 10-ounce packages steamed, chopped spinach in the Brie

Bean recipe.

Notes: If you or your child is not dairy sensitive, I have only

encountered one person who won't eat vegetables slathered in brie sauce,

and it has good fat and loads of calories. It is necessary to note

that my niece prefers to slather it on almond bread, considering it a

waste of good brie sauce to put it on yucky vegetables.

—

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)