La Fromagerie Henri Hutin Brie and Potato Benedict with Kimchi Hollandaise

Life is a dream. I’ve decided every Friday from here forward is Fromage Friday, to commemorate what happened the first Friday of the year. Or perhaps 2019 should be dubbed The Year of Cheese. Two pizza-sized brie wheels arrived for sampling from La Fromagerie Henri Hutin with Brie Couronne and Belletoile Triple Cream.

Good heavens, mon amie, a French existential reverie! Jean-Paul Sartre famously said something like Freedom is what you do with what’s been done to you. Well, cheese happened to me. To throw in some more wise adages, To whom much [cheese] has been given, much will be required.

I’ve been experimenting with pairing the cheeses with Alive and Well probiotic olives, with pepper jams, serrano chili sauce. Under poached eggs on crispy Yukon gold potatoes… we are in brie for days.

Potato Eggs Benedict with Kimchi Hollandaise

Adapted from Food and Wine

2 teaspoons white vinegar

8 large eggs

32 Crispy Potato Rounds (below!)

1/4 teaspoon hot smoked paprika

1/2 teaspoon flaky sea salt

Kimchi Hollandaise

½ inch cuts of brie cheese

Fill a large bowl with ice water; set aside. Fill a large, deep skillet with water; add vinegar, and bring to a simmer over medium. Crack each egg into a separate small bowl or custard cup, and gently slip eggs into simmering water. Poach over medium, maintaining a simmer, until whites are set and yolks are still runny, 4 to 5 minutes. Using a slotted spoon, transfer poached eggs to ice water bath to cool. (The eggs can be refrigerated in the ice water bath for up to 24 hours.)

Bring a medium saucepan filled with water to a simmer over medium. Reduce heat to medium-low. Using a slotted spoon, return poached eggs to simmering water, and poach just until eggs are warmed through, exactly 1 minute. Using slotted spoon, remove each egg, and place on top of 4 Crispy Potato Rounds. But first! Layer onto each potato round cluster a slice or two of brie cheese. Sprinkle with hot smoked paprika and flaky sea salt. Serve immediately with Hollandaise.

Crispy Potato Rounds

4 medium (5-ounces) Yukon Gold potatoes, peeled, and cut into ¾- to 1-inch disks (32 disks total)

1/4 cup extra-virgin olive oil

2 tablespoons unsalted butter

1/2 teaspoon black pepper

Place potato disks in a medium saucepan, and add water to cover by 2 inches. Bring to a boil over medium-high. Add 2 tablespoons salt, reduce heat to medium-low, and simmer until potatoes are just tender but not falling apart, 10 to 12 minutes. Drain well, and pat dry.

Place oil and butter in a large skillet over medium-high, and cook until butter is melted. Add potato disks, and cook until browned and crusty, about 5 minutes per side. Transfer to a platter, and season with pepper and remaining 1/2 teaspoon salt.

Kimchi Hollandaise Sauce

Adapted from Food and Wine

1 cup unsalted butter (8 ounces)

5 large egg yolks

1 1/2 tablespoons fresh lemon juice (from 1 lemon)

2 tablespoons kimchi

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Melt butter in a small saucepan over medium. Place egg yolks and lemon juice in a blender; process until smooth. With blender running, gradually drizzle in hot melted butter until sauce is thickened, about 1 minute. Scrape butter mixture into a bowl; stir in kimchi. Season with salt and pepper, and serve immediately.

We are looking forward to seeing these companies at the Winter Fancy Food Fest next week in San Francisco. The drooling has already begun!