The Metropolitan Brasserie’s Duck Poutine

Shredded duck, triple cream brie and foie-gras gravy (what? who knew such a thing even existed??) make up this insanely decadent and literally heart stoppingly tasty poutine.   It can be found at the The Metropolitan Brasserie; a gorgeous, lively and delicious french restaurant in downtown Ottawa, which also happens to be right up the street from work. For this reason it often gets picked for after work drinks and celebrations.  Recently I was there for a coworker’s going away party and decided it was a perfect time to try this poutine creation I’d been eying and dreaming about for a few months now.

It was beyond rich, with a very generous chunk of triple cream brie and enough of that foie-gras gravy to generously coat the crispy fries.  So rich in fact that I actually shared and still couldn’t finish it.  It’s not something I could eat regularly but I’m glad I tried it because what I did eat was downright delectable.  Everything I love about poutine, but fancier!

Metropolitan Brasserie

Yes, that is a giant hunk of brie on top.

Three Cheese Risotto

Risotto is one of those things I would eat everyday if it wouldn’t eventually make my heart explode.  I always have a hard time passing it up when I see it on restaurant menus because of all the rich creaminess involved.  And best of all, it’s carb-filled!

Risotto purists would likely shun this recipe since it doesn’t follow the typical risotto making procedure, where someone has to constantly stir and simultaneously add heated broth.  It’s a busy process, so this way of preparing it is a bit simpler and you still get the creamy texture that is essential for good risotto.

Since you have to constantly stir the rice once its in the pot, it’s a good idea to get all your ingredients prepped ahead of time.  I had to include the crazy long chive from my herb garden!

Three Cheese Risotto Ingredients

Sautée onions and garlic in some melted butter.

Onion and Garlic Base

This is where it differs from traditional risotto – dump in all the broth you will need to use at once, and bring to a boil. Reduce the liquid to a simmer and cook for about 5 minutes so it gets intensely hot.  Then stir in all your rice.

Boiling Broth and Arborio Rice

Keep stirring until mixture gets creamy and thick. You really do have to stir constantly because it will burn quickly, and nobody wants burned risotto.

Almost ready risotto

Once it is soft enough and the liquid is largely absorbed, add a bit of butter, (cream if you have it, I didn’t) and your cheeses of choice.  In this case, Brie and Asiago.

Risotto Final Stages

And feta for saltiness.

Feta in the Risotto

Once everything is mixed together, serve with fresh ground black pepper and chives.  Decadent side dish or main course too!

Three Cheese Risotto

Three Cheese Risotto Recipe

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice (2 Cups)
1 tablespoon butter
1/4 cup heavy cream
1/4 cup Camembert or Brie cheese
1/4 cup grated Asigo cheese
¼ cup crumbled feta cheese
2 tablespoons chopped chives

1.  In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and garlic and season with salt and pepper. Saute for 3 minutes, or until the onions and garlic are slightly soft.

2.  Add the stock and bring to a boil. Reduce to a simmer and cook for 6 minutes.

3.  Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream and cheese. Reseason with salt and pepper. Simmer for 2 minutes then garnish with chives and serve immediately.

Grilled Turkey and Brie Sandwiches

Odds are, you’ve got some turkey lying around.  How should you use it?  Well, you should put it on some fresh crusty bread, alongside some brie cheese, thinly sliced pear and cranberry mayo.  Then you should grill it so it gets golden and toasty.  Then you should definitely eat it.  Problem solved.

Fancy Turkey Sandwich Ingredients

Don’t forget that last part about putting the whole thing on a George Forman/panini grill. Or else it won’t look like this:

Grilled Turkey and Brie Sandwich

Grilled Turkey and Brie Sandwiches

Leftover Turkey
Brie Cheese
Thinly sliced pears
Cranberry mayo (2 parts cranberry sauce, 1 part mayonnaise)
Salt and Pepper

1.    Take as much as you’d like of each ingredient and pile it onto some fresh crusty bread.  Starting with the mayonnaise and then the cheese on top of the other ingredients to help the melty cheese keep everything together.
2.    Spray grill with oil or lightly butter outside of bread, and put on hot grill until bread is golden and the cheese is melty.

Baked Brie with Tomatoes, Garlic and Basil

MMMMMMMMMMmmmmmmelty cheese 🙂

You can put almost anything with brie, put it in the oven, and 20 minutes later you’ll be in a cheese coma.  Which is truly the best kind of coma. For this batch, I poked holes in the cheese and dumped a mixture of  garlic, diced tomatoes, fresh basil and few other yummy ingredients, on top.

Baked Brie Ingredients

After it comes out the oven, serve it with a fresh baguette and you’re friends will never leave.

Baked Brie with Fresh Baguette

Baked Brie with Tomatoes, Garlic and Basil Recipe

1 wheel brie cheese
1 clove garlic, minced
1 tomato, diced
2 – 3green onions, diced
Handful fresh basil leaves, ripped into small pieces
1 tsp Dijon mustard
2 tsp balsamic vinegar
1 tbsp Olive oil
Salt/Pepper
1 – 2 tbsp lemon juice  

1.  Mix above ingredients in a bowl, and poke holes in top of brie.  Dump mixture onto cheese and allow marinade in fridge for a few hours.  
2.  Preheat oven to 350 degrees, bake cheese for 20 – 30 minutes until cheese looks melty and bubbly.
3.  Serve with fresh baguette or crackers and enjoy!