For tonight, I made Mâche with Warm Brie and Apples. Here are the lovely results:
I've never been able to find mâche at my local store so I tried using frisee instead, but that didn't work too well. I'll probably just use baby arugula next time, if I still can't find mâche. Other than this, I didn't change anything from Ina's instructions. Drizzle some honey and sprinkle the pistachios over the Brie and bake it at 350 degrees for 3-5 minutes. Toss the greens with balsamic and extra-virgin olive oil. Toast bread. Slice Granny Smith. Fifteen minutes later...voila! Really, if I can do it, I know you can! And for Kiddo, I substituted a bunch of grapes for the salad.
For the rest of the week, here's the Barefoot Contessa menu:
Tuesday: Bay Scallops Gratins (my local fish monger only had sea scallops but Ina says I can just quarter them)
Wednesday: French Bistro Steaks with Provençal Butter (Kiddo is having "Kid's Night" and we're having "Adult Dinner"...which means we eat after she goes to bed...woo hoo!)
Thursday: Pasta with Pecorino and Pepper.
Oh, it's going to be a damn fine week in the Lutz household.
I do have to share one tidbit about the new BC cookbook: she finally took note and made some recipes with smaller serving sizes, not as much of this 6-8 servings nonsense. She does still have them, but there are quite a few of the 4-serving recipes. Much friendlier to the small family who doesn't host dinner parties in the Hamptons.
Eat, drink, and be assured that any recipe with Brie is usually a good one
I have to stop reading your blog at night after having skipped dinner. Ina makes me want to burn the Cooking Lights I keep buying to help me forget how much I love cheese.
I've never seen mache where I live so have substituted a baby lettuce mix, but then, I have no clue what mache is supposed to taste like.
Oh my gosh, this was the first recipe that Steve and I swooned over too! Will have to try it soon, and luckily the grocery store down the street has mache.
UTC, do NOT burn all your Cooking Lights!!! Some of my favorite recipes have come out of that magazine, even though I always fatten them up by using regular sour cream, never fat-free. My "Food Lover's Companion" says that mache has a "tangy, nutlike flavor." Which naturally makes me want to try it more!
Sarah, you must try this! Especially on one of those weeknights when you're feeling burned out on storytimes and homework help. It's sooooo quick and easy but tastes fresh and decadent.
I love how your food posts always challenge my traditional meat/carb/veggie preconceptions. I first looked at this and thought it was an appetizer or something. But it WOULD make a nice dinner, and brie is certainly heavy and yummy enough to satisfy. If only my husband, the primary cook, would experiment, but the dude likes the meat.
Yeah, it took some time to win over Adam as well, but I think he would admit that he doesn't miss the meat as much as he thought he would. This meal was entirely satisfying on its own - protein, fruit, dairy, carbs. It had everything you could possibly need, all in proportion. And it's a nice foil to heavier dishes, like the Autumn Cranberry stew I made a week ago - lighter fare like this is the equivalent of coming up for air!
It looks so pretty on the plate!
You have inspired me to try a week of Ina recipes! I like that her new book has so much information.
Can't wait to see how the rest of the week turns out! Ina has never done me wrong.
Brie and salad make a perfect meal any day of the week for me. I love it. Mache is tricky to find. I have gotten it at Trader Joes before but they do not consistently carry it.
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