this episode is so chock full of fun stuff I had to post in four parts! in Part four - I show you these amazing puff pastry Brie and Cranberry Bites.
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Monday, December 26, 2011
Wednesday, December 21, 2011
Tim Kirker
Bistrot Zinc is classic bistro in just about every sense of the word: menu, atmosphere, consistently good food, comfort, very French wine list. The only thing missing are old cranky French waiters that might sniff at a stupid question or two. Indeed, the menu at Bistrot Zinc (the "Zinc" part of the name has to do with the handsome zinc bar that commands a good portion of the south side of the dining room) flies the French culinary flag from start to finish. Escargots, assiette de charcuterie, poulet, steak au poivre, steak frites, foie de veau, profiteroles ... Even the menu specials were doing a respectable cuisine Francaise by offering brandade, bouillabaisse and grilled poussin, among others. Is there any dish more French than escargots? I say not. Served in a traditional six-hole escargot plate, the snails all dressed up in an herbed-up garlic butter with a hint of Pernod for good measure, were tender and delicious. A glass of Riesling Reserve from the Alsace was the perfect pairing. The brandade of cod I ordered from the specials list wasn't up to the standard I set for this dish. It needed a touch of olive oil and a bit more garlic to round it out. Having said that, I ate the whole thing, slathering it across the slices of toasted bread that came with it. Assiette de charcuterie was a fine appetizer in every respect. Red grapes served as a centerpiece for the rounds of garlic sausage, liver pate, hunks of Brie and chevre, cornichons and toasted walnuts. It could ...
Sunday, December 18, 2011
Blueberry Brie En Croute With Pine Nuts
This is a great starter for dinner parties, or just to have because you love brie. This is a relatively recipe to make, the exotic flavor of the cheese and pine nuts make this starter unique. I toast the pine nuts myself as it is difficult to find them already toasted.
Brie is a soft cheese named after the province where it originated from; it's pale in color with a slight grayish tinge under a crusty white mold. Brie is soft and flavorful with a hint of ammonia. The moldy area (or rind) is edible and not meant to be separated from the cheese while consuming.
If you're like me, and you like different foods, this certainly is a treat for you. The addition of pine nuts makes this a very different version of an age old recipe. Give this food a try, I bet all those familiar with Brie en Croute will be wondering what the "secret ingredient" is!!
Difficulty (Scale from 1-10): 4
Ingredients1/2 of a 17.3 ounce package of puff pastry - one sheet
PreparationThaw pastry sheet at room temperature about 35-45 minutes, or until easy to handle.
Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
2 egg yolks
1 tablespoon of water
1/2 cup of dried blueberries - softened in water & drained completely
1/4 cup of toasted pine nuts
1/4 cup of honey
1/2 teaspoon of fresh rosemary leaves - chopped
1 (13.2 ounce) brie cheese round
Heat oven to 400 degrees Fahrenheit
In a small bowl beat egg yolks with water and put aside.
On a lightly floured surface, unfold the pastry sheet. Roll sheet into a 15 inch square.
Stir blueberries, pine nuts, honey, and rosemary in a small bowl. Spread mixture in the center of the 15 inch square pastry sheet. Top mixture with cheese.
Brush pastry sheet edges with yolk mixture. Fold opposite sides of pastry corners over each other, press edges to seal. Place seem side down onto a baking sheet and brush with egg mixture.
Bake for 20-25 minutes, or until pastry is deep golden brown.
Let stand for 45 minutes, then serve.
Enjoy your side Brie en Croute!
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Wednesday, December 14, 2011
Saturday, December 10, 2011
Brie Cheese Recipes
Brie and Red Pepper Relish Puffs
Makes 16
225g (1/2lb) brie cheese
1 packet of puff pastry ready-rolled and defrosted
1/2 jar of hot red pepper or chilli jam
Vegetable oil or butter
1. Preheat the oven to 400ºC degrees. Cut the brie into 1/2 inch squares.
2. Flour the pastry lightly and roll it out until it is about an inch or two wider all round. Cut each sheet into quarters, then cut each quarter in half again. Cut the halves in half to make 16 squares per sheet.
3. Lightly oil or butter a mini-muffin pan. Fit a piece of puff pastry into each cup (roll each one out to fit if you need to), pushing it into the cup but leaving the edges sticking up. Place a teaspoon of hot red pepper relish in each cup, then top with a piece of cheese. Bake at 180ºC for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 170ºC before serving.)
Melting brie with honey and walnuts
1 whole ripened brie cheese
2 tablespoons of honey
1-2 tablespoons of dry white wine or kirsch
8 walnuts, crushed roughly
1. Preheat the oven to 200ºC. Mix the honey, walnuts and white wine together.
2. Put the brie round in an oven-to-table baking dish that fits it. Place in the oven for 5 minutes until it softens.
3. Spoon the nut and wine mixture over the hot cheese. Cook for another ten minutes or until the centre of the brie is hot and melting. Serve with wheaty crackers and let everyone help themselves with a spoon. Be careful, it will be hot.
Brie with honey, sultanas and almonds
1 round of Brie cheese
3 tablespoons of runny honey, lavender honey is really good
1/2 cup of golden sultanas
1 cup of slivered almonds
2 pears, sliced thinly
1. Put the brie on a microwave safe plate and microwave for 30 seconds (out of its box) until warm but not melting. Return the brie to its box if it has one. Heat the honey and the sultanas together in the microwave. Pour over the hot brie and top with the almonds. Serve with the pear slices.
Wednesday, December 7, 2011
Baked Brie With Dried Fruit and Nuts
An elegant and easy appetizer that is sure to impress a crowd. Frozen puff pastry enrobes a fruit and nut studded melty layers of cheese and preparation couldn't be easier. You'll be done in about 15 minutes!
1 sheet frozen puff pastry, defrosted*
1 8 oz. wheel of brie or camembert
1/4 c. dried tart cherries
1/4 c. dried apricots, diced to 1/8"
1/4 c. walnuts, chopped
2 tsp. butter
1 tbsp. orange liqueur (or juice)
1 tbsp. water
dash of cinnamon
1 egg, beaten
Defrost 1 sheet of puff pastry, covered on the counter for about 30 minutes.
Meanwhile, in a medium skillet over medium heat, melt butter. Add dried cherries, apricots and walnuts. Sautee for 1 minute until fruit is warm and slightly softened. Add liqueur, water and cinnamon and cook for 1 - 2 minutes stirring often, until most of the liquid evaporates. Remove from heat and cool to room temperature.
Unwrap the cheese and cut horizontally. For easy slicing cut cheese while cold and use a sharp knife that has been moistened with water. Separate layers and spread half the fruit mixture on the cheese. Place top layer of cheese, rind side up and top with remaining fruit.
When pastry is defrosted, roll out on a floured surface to form a 12" x 12" square. Remove corners of square, forming a 12" circle. Use pastry scraps to create leaves or other decoration.Drape the pastry over the fruit and cheese and carefully tuck dough under the cheese, removing excess pastry as needed. Seal pastry well using egg wash. Transfer cheese to small, parchment or foil lined baking dish. Decorate top with pastry and brush with egg.
For best results, freeze the cheese for 5 minutes before baking in a preheated oven set to 425 for 18 - 20 minutes. Crust will be golden brown and puffed. Allow to cool at least 10 minutes before cutting.
*I use Peppridge Farm brand and defrost for 30-40 minutes.
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Friday, December 2, 2011
Cooking with Johan - Baked Brie
Associated Food Stores Executive Chef, Johan Jansen, shows us how to do a baked brie. A great idea for the holidays.
Tuesday, November 29, 2011
Brie Log in Puff Pastry
Leigh Ann makes this delicious brie log with shallots and tarragon wrapped in a puff pastry.
Sunday, November 27, 2011
The Year in Food - A Calendar of National Food Holidays
In America, we love our food-and we love our holidays. As it turns out, food is the focus of well over 365 national holidays, not including the entire weeks and months devoted to some edibles. Most of the holidays are informal, not official, so you won't find them on your average wall calendar. Still, the celebration of various cuisines and comestibles is sure to appeal to foodies of every stripe, from the humblest hot dog fan to gourmands aspiring to culinary school. Here's a quick month-by-month tour of some of our funniest-and strangest-food holidays.
January
Giving us a sugar rush to beat the winter blahs, January brings National Cream Puff Day (January 2), National Marzipan Day (January 12), and National Blonde Brownie Day (January 22). However, perhaps our most quintessential of American desserts is celebrated on January 23: National Pie Day, which was created by the American Pie Council.
February
With February's food days, you could plan a palate-pleasing party, from National Stuffed Mushroom Day (February 4) and National Chocolate Fondue Day (February 5) to National Margarita Day (February 22) and National Tortilla Chip Day (February 24). Don't forget to include a bowl of mixed nuts-National Almond Day is February 16 and National Pistachio Day is February 26.
March
Love peanut butter, banana cream pie, white chocolate cheesecake, or lemon chiffon cake? Before you decide to give up sweets for Lent, celebrate these sinful treats on March 1, March 2, March 6, and March 29, respectively. If your tastes run more to lollipops or popsicles, you'll have to wait until March 28 for Something on a Stick Day.
April
April is for cheese lovers, from National Cordon Bleu Day (April 4) to National Cheese Fondue Day (April 11). That homey classic the grilled cheese sandwich is honored on April 12, and even the humble cheeseball has its day on April 17. For the lactose intolerant, there's Garlic Day (April 19), Lima Bean Respect Day (April 20), and National Raisin Day (April 30).
May
Gourmet foodies will love May-but the rest of us might have to take a few culinary classes to compete. Start with an appetizer on National Escargot Day (May 24). Then, choose your entrée: Roast Leg of Lamb (May 7), Coquilles St. Jacques (May 16), or Coq au Vin (May 29). With decadent delectables like these on the menu, it's a good thing May 6 is International No Diet Day and May 11 is Eat What You Want Day!
June
Pastries are the order of the day in June, whether it's jelly-filled doughnuts (June 8), apple strudel (June 17), cherry tarts (June 17), or chocolate éclairs (June 22). In fact, the first Friday in June has been National Doughnut Day since 1938, when the Salvation Army designated the holiday to commemorate World War I volunteers who handed out doughnuts to soldiers.
July
Ice cream (July 20) and cotton candy (July 31), barbecue (July 4) and hot dogs (July 20)-July is definitely the heart of summer. If you're hot and thirsty, you can cool off on National Piña Colada Day (July 10), National Daiquiri Day (July 19), National Ice Cream Soda Day (July 20), or National Coffee Milkshake Day (July 26).
August
We're enjoying the outdoors in August, so why not eat accordingly? National Watermelon Day is August 3, National S'mores Day is August 10, Lemonade Day is August 20, and Eat Outside Day is August 31. For those who can't get enough hot dogs, National Bratwurst Day is August 16, and the first Saturday in August is National Mustard Day, exuberantly celebrated every year at the Mount Horeb Mustard Museum in Mount Horeb, WI.
September
Bring back memories of school days (and school lunches) with holidays like National Cheese Pizza Day (September 5), International Pickle Day (September 14), National Cheeseburger Day (September 18), and National Chocolate Milk Day (September 27). Don't forget to get in touch with your inner child on September 18, which is National Play-Doh Day - not purposefully edible, of course, but you can create a reasonable facsimile of your favorite treat.
October
With Halloween at the end of the month, it's no surprise that October celebrates a number of sweet candy treats, from National Fluffernutter Day (October 8) and Caramel Apple Day (October 21) to Good and Plenty Day (October 24) and National Candy Corn Day (October 30). For the adventurous, there's even National Chocolate-Covered Insects Day (October 14).
November
Thanksgiving gives us an annual excuse to indulge, but November offers other indulgent food-related holidays, too. Can you resist giving in to a calorie-busting treat on November 1, National Deep-Fried Clams Day; November 12, National Pizza with the Works Except Anchovies Day, or November 16, National Fast Food Day? If so, you deserve a reward-perhaps on November 25, National Parfait Day.
December
Home-baked goodies are the essence of the winter holidays. In December, enjoy National Cookie Day (December 4), National Brownie Day (December 8), National Lemon Cupcake Day (December 15), National Pfeffernüsse Day (December 23), National Pumpkin Pie Day December 25), and National Fruitcake Day (December 27).
After eating these delicacies all year long, you'll definitely need one of those beloved holidays just to recuperate. Aside from that, who knew there were so many "food days" out there? Only in America would every day be a different culinary celebration.
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Friday, November 25, 2011
Baked Brie in Puff Pastry
Baked Brie in Puff Pastry is one of the most classic holiday appetizers. In French, Brie en Croute translate to "in a crust." Baked until warm and gooey, the cheese just melts so nicely. You can then top it with some of your favorite dried fruits or jams. Ingredients: 1 sheet frozen puff pastry, thawed 1 pkg. (13.2 oz.) Alouette Baby Brie®, Original or Herb Directions: Preheat oven to 400ºF. Roll out puff pastry to 1/8" thickness. Place Baby Brie in center of pastry, pull up sides and crimp to enclose cheese. Turn over and place on cookie sheet. Bake at 400ºF for 15 -- 20 minutes. Remove from oven and let stand 30 minutes before serving.
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Tuesday, November 22, 2011
Candied Walnut-Brie Pockets
If you like Brie en Croute at the holidays, you'll love our recipe for Candied Walnut-Brie Pockets - all year 'round. Visit www.puffpastry.com or www.holidaykitchen.tv for more delicious video recipes. Ingredients: 1 17.3 oz package Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed 1/3 cup walnuts, finely chopped 1/4 cup brown sugar 1 tbsp fresh rosemary leaves, minced 2 oz camembert cheese, cut into 32 (1/2-inch) cubes flour for rolling Thaw: 40 minutes Prep: 30 minutes Bake: 15 minutes Cool: 10 minutes Makes: 32 pieces Instructions: 1. Take out a package of Pepperidge Farm® Puff Pastry Sheets and remove both sheets from the box. Let them thaw on the counter for 40 minutes - or overnight in the fridge. 2. Preheat the oven to 400°F. 3. Combine the walnuts and rosemary with the brown sugar in a small bowl. 4. Lightly flour your surface and unfold the first pastry sheet. Roll it into a 12-inch square. Cut it into 16 3-inch squares. Repeat this process with the remaining pastry sheet, making 32 squares in all. 5. Spoon about 1 teaspoon of the walnut mixture into the center of each pastry square. Top each with a cube of camembert. 6. Brush the edges of the pastry squares with water and fold the corners to the center over the filling. Twist tightly to seal, fanning out the corners. 7. Place the filled pastries into 32 (inch and a half) mini muffin cups. Bake them for about 15 minutes or until the pastries are golden brown. 8. Let the pastries cool in the pans on wire ...
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Sunday, November 20, 2011
What's For Dinner? 30-Minute Menus For Week of Oct 19
How would you like to put dinner on your table in 30-minutes flat? You can with these menus!
Are you making plans for a Spooky Halloween or a Fall Festival? I am - this is going to be a very busy week getting ready for a Halloween Party for my Sunday school class so I have included quick and simple 30-minute menus this week. You can use your precious time getting for fun Fall events using these menus!
We are having company Saturday night so I have planned an elegant meal. I will add appetizers of prochuttio wrapped bread sticks, a wedge of cheese (brie or similar) with assorted crackers, and salsa with veggies for a tasty beginning to our meal. The bread sticks, salsa, and bagged pre-cut veggies will be purchased making it very easy on the hostess! I will even have time for a glass of wine before the company arrives and will be relaxed and ready (now this is my kind of entertaining!).
I hope you have a great week!
Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, save some beef for Wednesday), Mashed Potatoes, Chop House Salad, Individual Boston Cream Tortes (pound cake with instant pudding mix)
Monday: Bistro Chicken (chicken tenders, canned tomatoes), Linguini, Green Beans, Caramelized Peaches and Cream (purchased whipped cream)
Tuesday: Thai Shrimp (packaged mix, cleaned and deveined shrimp), Angel Hair Pasta, Cuke and Honeydew Salad, Strawberry Shortcakes (purchased sponge cake shells and whipped cream)
Wednesday: Blue Cheese Crusted Beef Stew (beef from Sunday, blue cheese folded into purchased pie crust for topper), Fruit Salad, Apple Dumplings (purchased pie crust wrapped around cored and filled apples)
Thursday: Turkey Tetrazzini (precooked turkey or chicken - I will use canned chicken), Broccoli Vegetable Medley, Ice Cream with Pecan Shortbread Cookies (purchased ice cream and cookies)
Friday: Fresh Tomato and Double Cheese Tart (puff pastry), French Green Beans, Pineapple Salad, Embellished Chocolate Cookies (purchased cookie dough)
Saturday: Grilled Salmon with Dill Butter, Long Grain and Wild Rice (boxed), Snow Peas, Tossed Salad (bagged salad), Lemon Affogato (purchased lemoncello liqueur)
I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family
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Tuesday, October 25, 2011
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