Baked brie, glazed carrots

A whole wheel of brie lying around in the fridge.  Lots of jams, chutneys, and preserves left over from the holidays.  Bread rapidly going stale.  Dinner on a deadline.  The obvious result of all this was baked brie.  We threw in a side of glazed carrots, for good measure.

To bake the brie, I pre-heated my oven to 350 °F, and spread the spreads onto quarters of the cheese.  I used a fig spread I’d bought earlier, along with three spreads from Beth’s Farm Kitchen at the Union Square Greenmarket: the Hot Plum Chutney (dsd‘s by-far favorite), the Mighty Hot Pepper Jelly, and the Cranberry Horseradish Chutney.  I put the brie on aluminum foil and baked it for about 15 minutes.  It was probably done even earlier.

The glazed carrots were just as easy.  First, I sautéed the carrots in a little butter on medium-low heat, adding some salt and pepper.  I sprinkled 1 tsp of sugar over the carrots, shook the pan to coat the carrots, then added about 1/4 cup water.  I cooked them, covered, for about 10 minutes, then uncovered the pan to let the water evaporate, stirring regularly; that was about another 5–10 minutes.  They came out great!

The carrots and the baked brie were quickly consumed.


3 Responses to Baked brie, glazed carrots

  1. Jason says:

    “The carrots and the baked brie were quickly consumed.”

    This recipe has “lawsuit” written all over it. As a doctor-in-training, I must urge caution when eating carrots. Consume slowly and with great precision.

    • ib says:

      Acting like I told you to eat carrots quickly? No. ib did that, so hopefully you won’t have to go through that.

      • Jason says:

        Ah, sorry — I totally misunderstood.

        On a related note, can you also offer:

        – wine
        – music
        – iPhone App

        selections that pair well with each meal?


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