In Hell's Kitchen, the damned battered Brie cheese over and over again. They don't just fry the cheese, they do the whole process. They coat it in flour, they coat it in batter. At every step, they nurture the vain hope that this time it will turn out right.
But of course, it's hell's kitchen. And the torture isn't taking out the breaded Brie casing with nothing inside. Nor is it watching the bubbling oil take on the whitish color of the cheese escaping before your tear-filled eyes.
The real torture is those few cubes that succeed, those crisp, golden cubes that, when broken, are melted softness . The torment is knowing that in some cases they can actually achieve it. The devil's trick is to make us believe that the next time we'll do better. And condemn us to the eternal repetition of this task.
Below, a green salad and the best way to make fried Brie cheese . And let it be known that sometimes it fails.
Ingredients
For a large source
- Butterhead lettuce
- Fresh Spinach
- 1 handful of nuts
- Salt and pepper
For the fried brie cheese
- 4 strips of brie cheese, 1 cm each.
- 1 CDA. of flour
- 3 tbsp. of breadcrumbs
- 1 egg
- Frying oil
- Frustration tolerance
For the caramelized onion
- 1 onion
- 2 Cditas. of sugar
- Oil and balsamic vinegar
For the jam vinaigrette
- 2 tsp. tomato jam (or other jam, berries, blueberries, blackberries, etc. would also be great)
- Olive oil and balsamic vinegar
Recipe for a green salad with fried brie cheese and caramelized onions
a little snobbish
1. Cut the Brie cheese into approximately 2x2 cubes. Leave the white rind on. Dip them in flour first, then in egg , and finally in breadcrumbs . Repeat the egg and breadcrumb process. This will help seal the cubes.
2. Fry them in oil as quickly as possible, briefly frying each side. Don't try to remove them from a deep browning, as they'll fall apart. It also helps to fry them in batches of a few cubes, so you don't have to worry when you have to remove them. Place them on absorbent paper until the excess oil is removed.
lettuce and spinach by hand . Place them in a salad bowl.
4. Make the caramelized onion .
Coarsely chop the nuts
6. Vinaigrette : Whisk the jam , oil, and vinegar vigorously until combined. I make this in a small jar: I add the ingredients, cover, and shake.
7. Arrange the butterhead lettuce , spinach , caramelized onion, fried Brie cheese cubes, and chopped walnuts on the platter in this order. Season with salt and pepper and dress with the vinaigrette.
Footnote : fried brie, caramelization, green salad, jam vinaigrette… feel like a snob.
Another footnote: if you want to know how Brie cheese gets revenge for this mess, check out this Arugula, Strawberry, and Brie Salad
This is how my green salad with fried brie cheese and caramelized onion turned out.
a real beauty
To prevent the cheese from escaping, what works for me is: once breaded, send them to the freezer, and after thirty minutes, take them out and put them directly into the pot/pan with very hot oil.
Paulina! Idol!!!! I think I have the saving grace for cheese! Freeze the cubes before coating them... coat them quickly and fry them! It gives them time to warm up and melt, but not all of it will come out!
Hi Paulina, I make breaded mozzarella cutlets and leave them in the refrigerator for a while after they're breaded so they cool and the cheese stays inside. Maybe I can help you a little more with the Brie! I made the broccoli soup, and it's delicious! Thanks.