For some reason I can’t seem to arrive at cookoffs with my camera in hand, so once again I’m depending on an external source for a photo of my finished dish. Thanks a million to Always Hungry for allowing me to use their photo in my post – and for featuring the slider on their home page!

In keeping with the recent outpouring of love for Julia Child, I wanted my entry in the Brooklyn Cheese Experiment to be a homage to Julia and to French cooking — or at least to contain a lot of French cheese. So I drew the inspiration for what became the ‘stinky slider’ by flipping through Mastering the Art of French Cooking and coming upon the recipes for Roquefort and Camembert biscuits. I thought they’d make a great base for a mini cheeseburger. Originally I wanted make the Roquefort biscuits, but then decided  I wanted the Roquefort flavor to be more pronounced, especially after I saw lots of recipes that pair Roquefort with beef. So I opted for the Camembert biscuit instead and made a Roquefort mayonnaise I found on Epicurious.

I worried that cheese placed in its traditional station atop the burgers would be difficult for a cookoff: Will it stay on? Will it stay melty? How can I stack them for the trip from my apartment to the event venue? (I’d not thought about bringing a blowtorch and melting the cheese on the spot, as some other contestants did). So I decided to stuff the cheese safely inside the burgers. I like the way the cheese gets extra gooey that way anyway.

Read a recipe for the stinky slider here.

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