Smoked Brie Wedge Bacon Mushroom Omelet Food

SMOKED BRIE

Steps:

• Soak the wood chips in water 1 hour, then prepare your grill for smoking. See instructions below.
• Lay out the cheesecloth on a work surface and brush with olive oil. Place the cheese in the middle and top with the bay leaves. Wrap the cheesecloth tightly around the cheese and tie closed with kitchen twine. Set the cheese, herb-side up, in the disposable pie pan.
• Once the grill reaches 250 degrees F, place the pan with the cheese on the cooler side of the grill. Close the grill and let smoke until slightly golden, about 20 minutes. If using a gas grill, turn off the flame and let the cheese sit, covered, 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and unwrap.
• Make a smoker box. Drain the wood chips and transfer to a small disposable aluminum pan (about 4 to 6 inches); cover tightly with foil. Poke 6 holes in both the foil and the bottom of the pan using a paring knife.
• How to set up your charcoal grill:
• Fill a chimney starter with briquettes; stuff the bottom with newspaper, ignite and let burn until the flames die and the coals are ashy. Dump the coals onto one side of the grill's bottom grate.
• Nestle the smoker box in the coals; put the top grate in place. When the chips start smoking, cover with the lid, closing the vents halfway, and heat the grill to 250 degrees F (use an oven thermometer if your grill doesn't come with one).
• Position the food on the cooler side of the grill (indirect heat). Close the lid and smoke as directed, adding more coals as needed to maintain the heat.
• How to set up your gas grill:
• Preheat the grill to medium high on one side; leave the burners off on the other side.
• Place the smoker box on the grate over the flame. When the chips start smoking, reduce the heat to low, close the grill lid and heat to 250 degrees F.
• Position the food on the cooler side of the grill (indirect heat). Close the lid and smoke as directed, adjusting the heat as needed to maintain a grill temperature between 225 degrees F and 250 degrees F.

BRIE OMELET

Steps:

• Add oil to a skillet over high heat.
• Remove the rind from 3 slices of Brie.
• Whisk eggs for 1 minute. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute). Then flip the omelet to finish cooking (about 30 seconds). Place the cheese slices in the center and fold the omelet. Salt and pepper to taste.
• Try this recipe with Camembert as well.

BACON & BRIE OMELETTE WEDGES WITH SUMMER SALAD

Steps:

• Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
• Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
• Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.

FLUFFY, CREAMY, NO-FAIL OMELET

Steps:

• In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
• Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
• Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
• It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
• Slide onto a plate and cut in half to serve.

MUSHROOM & BROCCOLI OMELET

Steps:

• Whisk together eggs, egg whites, half-and-half, 1/4 t each of the salt and pepper; and nutmeg; set aside.
• Heat oil in 10-inch skillet over medium-high heat.
• Add mushrooms to pan; sprinkle with remaining 1/4 t each of salt and pepper.
• Cook 2 minutes.
• Stir in broccoli; cook 2 minutes.
• Scrape mushroom mixture into a bowl; set aside.
• Place skillet back over medium heat; coat generously with nonstick cooking spray.
• When pan is hot, pour in 2/3 cup of the egg mixture.
• Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture.
• Cook for 2 minutes.
• Using a rubber spatula, fold right side of egg over mushroom and cheese.
• Cook 1 minute.
• Carefully slide onto plate; keep warm.
• Repeat procedure for remaining 3 omelets.
• Mix salad greens with vinaigrette.
• Serve alongside omelets.

SMOKED BRIE WEDGE, BACON & MUSHROOM OMELET

Steps:

• Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 6-inch nonstick pan over medium heat. Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and 2 slices of Alouette® Smoked Brie Let cook for 1 minute. Using a spatula carefully fold omelet in half Top omelet with 2 slices of Alouette® Baby Brie® Smoked Wedge Gently slide omelet onto plate and serve immediately Repeat for remaining omelets