Brie en Croute

When I was growing up, Sunday was my father’s day to cook.  The menu never varied, it was always broiled steaks and lamb chops, a salad, and home-made french fries.  My father prided himself on knowing his way around a kitchen.  He would peel and cut the fries in a particular way, preferring a thick cut fry.  He used a stainless steel pan filled with oil and would fry the potatoes in batches until they were golden brown.  My father was unusual in that European men of that generation didn’t typically spend time in the kitchen cooking.  I didn’t realize it at the time but he was modeling a behavior that my children noticed.  They grew up around a grandfather and a father who both devoted lots of time in the kitchen, cooking for their families.  What a nice legacy to have inherited.  My children all know how to cook but I hope that my sons continue this particular tradition and one day cook for their own wives and children.  In the meantime, to all the fathers and grandfathers, and especially to my father-in-law, wishing you a Happy Father’s Day!!

Norm loves to bake so after making this French  Boule, we used it to make a family favorite, Brie En Croute.  We prefer this version as opposed to using puff pastry.

Brie en Croute

1 small French Bread

1 stick sweet butter, melted

3 0r 4 cloves of garlic, minced

16 oz. of Brie

Carefully hollow out center of bread, making a well.  Melt butter, add minced garlic and brush mixture on the inside of the hollowed out bread.  Cut Brie into large pieces and place inside bread.  Take the bread that you had cut out, slice into bite size pieces and brush with remaining garlic butter.  Bake Brie en Croute and croutons on a lined tray in a 375 degree oven till Brie is melted and oozing.  Serves 4-6

Enjoy,

Irene