I was recently on an engagement in Chicago and lucky enough to ask the hotel night staff as I arrived just after midnight, very early one Monday morning, about where I might get some food. So lucky, indeed, that they recommended Bijan's Bistro, which was just around the corner, one block from the hotel.
So, if you take a look at Chicago on Google Maps and compare it with the clip above, you'll find it. Baked Brie as a dish I already knew from living in Germany; I'd very seldom had it here in the USA, but the restaurant proclaimed itself as being European, so I tried it.
Very very good!
It's also very simple, so here's how I reproduced it:
Ingredients (for two people)
- One small Brie, cut into eight pieces.
- Two good handfuls of almonds. Half will be toasted.
- A couple of dozen grapes.
- Honey to taste.
- Soppressata salami, sourdough bread, arugula (rocket)
Method
- Start the oven at 350F (175C)
- Put four eighths on the Brie into each of two bowls. Make Maltese Crosses of them in order to allow space for the cheese to melt and run.
- Sprinkle a quarter of the nuts over each bowl
- Drizzle honey onto the cheese.
- Bake the bowls of cheese for about 10 minutes, until the cheese starts to run.
- Slice fresh bread, soppressata to fill out the meal
- Chop fresh green salad (I like rocket because it's sour, contrasting with the cheese and honey)
- Toast the rest of the almonds
- When the cheese starts to run, bring the bowls from the oven
- Sprinkle the rest of the nuts and some of the grapes over the bowls
(which will be hot! Warn your guests!!!).
Serve
Enjoy.
TTFN
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