Bloggers are liars.
How... could... you....!!!!!!
I always thought my blogging divas were perfect bakers/people. Why? Because of their perfect little posts with pictures of their perfect little kitchens and their perfect kitchen creations. Or craft room... whatever, we all know I only look at cooking sites.
I realized today that there is no such thing as a perfect person. Even on the internet.
Glass bubble = broken.
Anyway, today's post isn't about the perfect creation. It's a tribute to all the lies that are out there. A kitchen nightmare... well, a not-so-perfect-kitchen-creation, anyway.
OK, so I'm not exactly the most precise cook. I'm more of a, "take recipes as guidelines for inpirations" kind of gal. This drives Paul crazy. I think he gets it from his dad... the whole tap the flour cup to make perfect little divits,
then carefully scoop away the top layer from the top of the flour with a level plane.
Hahahahahhahahahahahahahha. FORGET THAT. Wanna see how I measure my flour?
Yes, that is an Amy Lee 1/4 cup of flour. Let's see a closeup of my abomination.
THAT's why Paul doesn't like to watch me bake anymore. It's like pressing all of his buttons....at once. I hold all the power.
Actually, that looks like it fills up a little more than that cup even with that hole on the side.... I'll just have to make sure I get a little less than a full cup in the next fill up. Hehe.
Anyway, I was kind of hungry today. And bored. We've been having the storm of the century here in these parts which makes going out and having adventures outside a bit difficult. So instead, I've been cooking a bunch. Yesterday I made some sourdough bread and peppered molasses cookies... oh and we had shepherds pie last night... mmmm....but I didn't take any pictures... oops. I did feel a little camera-tastic today though, so I made some baked brie for lunch.
Or shall I say.... brie au four....
Every time I tell someone I'm making brie au four.... they get all starry eyed and impressed and stuff. This is one of the best things about knowing a few French words. I can trick people into thinking I'm awesome. Baked brie, I have to come clean, is not that difficult. It's literally taking a piece of cheese, sticking it onto a plate, and putting it into the oven. Wait until it's melty, top with stuff, and serve. If you want to get extra fancy, you can cut the top off, stuff it with whatever before putting it in the oven. I used to make this in college, except I'd rub it with some curry, then top it with mango chutney. It wooed a certain particular someone into falling in love with me. I assume though, it would have worked the other way around so it's totally fair game. I just thought of it first, was all.
Here's the brie I used today.
Actually it's a camembert. GASP! OK, seriously, I know "real foodies" go crazy about the difference between Brie and Camembert, but honestly, unless you go wandering into the French pastures looking for your cheesemaster, most Brie/Camambert at the Kroger deli is pretty much going to be the same thing. Petit brie my butt.
I cut the top a little so that when it got all melty, it would be easier for me to lift the top portion off to get to the yummy gooey inside.
To serve with my ooey gooey brie, I thought I'd make some of my sourdough chips. Basically this consists of slicing a baguette into thin slices and putting it into the oven for 15 minutes or so. Normally it comes out looking like bagel chips. Today, I got a little fiddy diddy, forgot about them... and they came out like this.
Oops.
OK, I do this way too often. Normally, I wouldn't eat them and just make a new batch... but I don't have any more bread
So I'm going to eat them.
And later, maybe I'll make some more bread.
Well, when the cheese comes out of the oven, the top gets all puffy like so...
which makes it that much easier to open up to get to the gooey yumminess inside.
yumm!!! At this point, I had to use all of my strength not to devour it right then.
So I had a bit of a sweet tooth today so once I took some local honey, drizzled it on top of the cheese, topped with some dried nuts and fruit, sprinkled some cinnamon....
TADAAAAAAAA!!!!!
Mais madamoiselle, votre brie au four....
YUMMO!
OK, now, what to do about these tires in the middle of the hallway... PAUL!!!!
Brie au four
1 petit wheel of Brie or Camembert
1T organic honey
1/2t cinnamon
handful of dried nuts and fruit
1. Preheat oven to 350F
2. Take the cheese out of it wrapper, score the top, put into an ovenproof dish, and place in the oven for 10 minutes.
3. Once out of the oven, take off the top (it should be puffed up and easy to take off), drizzle honey, sprinkle cinnamon and nuts, and return to oven for another 5 minutes.
4. Serve and eat.
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