Oatmeal Brie

There are many reasons to want to celebrate — an unexpected raise, birth of a child (someone else’s), escape from a parking ticket — and one wants to think ahead about what sort of celebratory breakfast might be appropriate. In our house, the proximate occasion was the arrival of a substantial wheel of brie, thus serving as both celebratory reason and celebratory breakfast in one. It was a real wheel, not one of those assemblages of tinfoil triangles. Of course, we ate most of it in the traditional fashion — on dainty saltines with glasses of Late Harvest Riesling in our other hands. A few moments of celebration, and then off to work. When we got down to the end of the wheel (an interesting philosophical concept in itself), I Spirited Away the last of it to have with oatmeal.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of chicken broth, one-quarter cup of brie, chunked.  Cook for 10 minutes or so, depending on the exact style of oats.  Stir in the brie when the timer goes, and add the potato when you take it off the stove.

Results: Outstanding. Just the thing to serve guests the morning of a wine and cheese wedding, preferably one involving redwoods. Put the brie in late early enough that it melts, but not so late early that it fondues.

Rating: *****


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