Oh my friends, I have had a WEEK. A week that absolutely demanded the decadence of a Brie artichoke souffle omelet, and if you have never had a souffle omelet, you are in for a treat – all the puffy delight of a souffle, but cooked on the stovetop omelet-style with none of the souffle fear. Stuffed with artichoke hearts and Brie cheese and oh my my. Jump down to the recipe if you want to just hear about souffle omelets instead of my saga. Or read through my saga. One way or the other – let’s make it!
This is my favorite summer recipe EVER. It is adapted from the Silver Palate Cookbook — that first one that everyone bought back in the 1980’s when this wonderful series of cookbooks first appeared. If yours is like mine, the binding is cracked and the pages are falling out and you can’t get a new one because you have all these notes and memories marked on the pages, and sentimental splotches of meals gone by staining the pages…and I STILL haven’t made everything I want to make out of this classic cookbook.
But I have made this one, probably 50 times over the years, because it is simple and gorgeous and tastes like heaven on a summertime plate. Let’s make it!
I’m back again with the farro, which is my go-to comfort food, this time in the form of a farro bowl with brie and shallots. Warm, chewy farro, creamy brie, sweet shallots – I mean, who would not feel totally comforted with a bowlful of this deliciousness? It’s also the perfect was to use up that last slice or two of cheese, that one lone shallot…whatever excuse you need to whip up a bowl of this, DO IT. Because I’m telling you, once you go farro, you won’t go back…let’s make it!
There are grilled cheese sandwiches, and then there are Grilled Cheese Sandwiches. I have always been helplessly enthralled with any menu that has the words Croque Monsieur on it. Because that basically translates to a rocking great grilled cheese sandwich that involves thin-sliced ham, swiss cheese, an egg batter that the whole thing has been dipped in, and some deep-frying. Usually with some fries on the side, to make sure your calorie intake is high enough.So imagine this: the very same thing…except instead of the swiss cheese, you use Brie cheese. Melty, silky, can’t get enough of it Brie. You’re with me, right? LET’S MAKE ONE.
There’s nothing that warms my hungry little heart quite like a good old grilled cheese sandwich. I do love the classic, made with buttered bread and American cheese, but I also like to push those grilled cheese boundaries, which has taken me everywhere from macaroni and cheese grilled cheese sandwiches to grilled cheese croutons. But this open-faced lobster sandwich covered in melty Brie cheese? I make have finally found the pinnacle of grilled cheese sandwich heaven.
Oh, do I love a good grilled cheese sandwich. I consider it a kissing cousin of macaroni and cheese, which I could happily eat every day of my life if you made me, with its creamy melty cheese and soft on the inside, crunchy on the outside bread. And while I am totally okay with the classic American cheese version, sometimes you want to take an old favorite up a few levels. As in brie cheese instead of American. As in country bread spread with grainy mustard and sprinkled with chives. As in a grilled cheese sandwich gone totally fancy and decadent.