YumSugar

Say Cheese! Baked Brie With Mushrooms

partysugar — Thu, 07 May 2009 10:15:55 -0700

One of the world's most beloved cheeses, brie dates back to the 8th century. It's characterized by a creamy soft center and white edible rind. Although Brie originates in France, it's so popular that countries across the world now produce it. Brie is made from whole or skimmed cow's milk. When perfectly ripe, the interior should ooze. Brie has a short shelf life and mild flavor. The versatile cheese can be eaten alone or spread on crackers and bread. Since it's ideal for melting, baked brie is another desirable method of preparation. To find out how I baked mine with mushrooms, read more.

When I saw this recipe in a recent issue of Bon Appétit, I knew I had to try it. Because it can be made in advance and is vegetarian, it's the perfect crowd-pleasing appetizer. Oh and not to mention: it's wildly delicious!

Baked Brie With Mushrooms
From Bon Appétit

Ingredients

1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Directions

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes.
Add shallot and stir until soft, about 1 minute.
Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Serves 6-8.

Print recipe with images | without images

View 25 Photos ›

Fast & Easy Dinner: Macaroni and Brie With Crab

partysugar — Wed, 01 Apr 2009 06:50:17 -0700

Feeling nostalgic? Treat yourself to a decadently grown-up version of the classic childhood favorite macaroni and cheese. Oozing melted brie and fresh flaky crabmeat are luxurious ingredients that turn this ordinary pasta into a restaurant quality dish. Just because the elements are fancy doesn't mean this meal will take forever to make. These gourmet individually sized mac and cheeses will be ready in under an hour. Get the recipe when you read more.

Macaroni and Brie With Crab
From Better Homes and Gardens

Ingredients

1 medium sweet onion, halved and thinly sliced
5 Tbsp. butter
1 lb. dried medium shell pasta
1/3 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. ground black pepper
3 cups milk
1 lb. Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
2 6- to 6.5-oz. cans lump crabmeat, drained, flaked, and cartilage removed
3 slices firm white bread, torn into large pieces

Directions

Preheat oven to 350 degrees F. Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside.
In large skillet cook onion in butter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta according to package directions; drain and return to pan.
Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture.
Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.

Serves 8.

Print recipe with images | without images

Taste Test: Président Brie Log

YumSugar — Tue, 30 Dec 2008 13:00:19 -0800

Cheese is one of my favorite foods. I've honestly never met a cheese I didn't like! So when I received one of Président's new brie logs, I couldn't wait to give it a try. The brie log could be likened to the mildest of brie cheeses in flavor; there was little, if any, sharpness. The cheese - described by its makers as "deliciously buttery . . . with subtle mushroom flavors" - tasted exactly like the brand's popular brie wedge. It did, however, have certain differences; to learn what two characteristics set this cheese apart from the rest, read more.

First, the brie's shape is convenient for cutting and placing on top of crackers; the log formation guarantees an equal, mess-free slice every time. Second, and perhaps more important, the cheese's rind is noticeably thinner, making it more pleasant to eat. While both PartySugar and I typically don't eat the rind on brie, we found the rind on this cheese to be tolerable, as it didn't take away the overall creaminess and flavor of the cheese.

At first, I didn't think this brie was anything special, but in the end, I was pleasantly surprised by its consistent texture, mild flavor, and extremely convenient packaging. Next time I go on a picnic with crackers, I'll definitely be picking up one of these.

Have you tried the Président Brie Log? If so, what did you think of it?

Come Party With Me: Tree Trimming - Menu

partysugar — Tue, 02 Dec 2008 10:41:43 -0800

I've invited some friends over this Friday for a holiday cocktail party. Since everyone (including moi!) will be attending a jewelry sample sale before, the snacks must be prepared in advance. Crostini with lentil and green olive spread can be made the night before the party. My dad will bake the brie with mango chutney twenty minutes before we arrive, so it's warm and gooey the second we walk in the door. A smoked salmon platter with dill sour cream waits chilled in the fridge and mini beef slider patties cook quickly.

To look at these recipes, which would be awesome for any holiday event, read more.

Crostini With Lentil and Green Olive Salad
From Food and Wine

Ingredients

1/2 pound lentils, preferably from Abruzzi, rinsed and picked over
1 small onion
1 garlic clove
1 bay leaf
1/2 dried red chile
1/2 pound green olives, pitted and coarsely chopped
1 large celery rib, thinly sliced
1 large shallot, minced
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons red wine vinegar
Salt and freshly ground pepper
24 small thin slices crusty country bread
1 small fresh red chile, very thinly sliced lengthwise

Directions

Preheat the oven to 400°. In a medium saucepan, generously cover the lentils with water. Add the onion, garlic, bay leaf and dried chile and bring to a simmer. Cover and cook over low heat until the lentils are tender, about 30 minutes. Drain the lentils, reserving 1/4 cup of the cooking liquid; discard the bay leaf and chile.
In a medium bowl, mash 1 cup of the lentils with a potato masher, then stir in the remaining lentils.
Add the olives, celery, shallot, 1/4 cup of olive oil and the vinegar. Season with salt and pepper and stir in the reserved 1/4 cup of cooking liquid.
Arrange the bread slices on a cookie sheet and bake for about 8 minutes or until thoroughly crisp. Drizzle the crostini with olive oil and generously spoon the lentil salad on top. Garnish the crostini with slivers of red chile and serve.

Serves 6-8.

Print recipe with images | without images

Brie With Chutney
From Better Homes and Gardens

Ingredients

1 8-ounce round Brie cheese
5 tablespoons mango chutney
Assorted crackers

Directions

Preheat oven to 325°F. Split brie in half horizontally.
Snip any large pieces of chutney. Place bottom half of cheese in a small shallow ovenproof dish. Top with 4 tablespoons of the chutney. Top with remaining cheese half. Spread remaining 1 tablespoon chutney over top of cheese.
Bake, uncovered, for 15 to 20 minutes or until cheese is softened but not runny. Serve with crackers.

Serves 4 - 6.

Print recipe with images | without images

Smoked Salmon Platter with Dill Sour Cream
From Bon Appétit

Ingredients

1 pound sliced smoked salmon
1/4 cup sour cream
2 teaspoons chopped fresh dill
2 tablespoons chopped shallots
1 tablespoon capers, rinsed and drained
Crackers or bread

Directions

Arrange salmon slices on large platter.
Mix sour cream and dill in small bowl to blend. Season to taste with salt and pepper.
Spoon sour cream mixture in center of salmon. Sprinkle shallots and capers over salmon. Serve salmon platter with crackers or bread.

Serves 8.

Print recipe with images | without images

Mini Beef and Sage Sliders With Gorgonzola
From Every Day With Rachael Ray

Ingredients

12 mini dinner rolls, split
1 garlic clove, halved
Extra-virgin olive oil for liberal drizzling
1 1/2 pounds ground sirloin
1 tablespoon Worcestershire sauce
10 fresh sage leaves, finely chopped
1 large shallot, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
Salt and freshly ground pepper
2 cups baby spinach, thinly sliced
3/4 pound Gorgonzola cheese, crumbled

Directions

Preheat broiler to high. Place the rolls on a broiler pan and toast until golden. Rub with the garlic and drizzle with olive oil.
In a medium bowl, combine the beef with the Worcestershire sauce, sage, shallot and parsley; season with salt and pepper. Divide into 4 equal pieces and form 3 sliders from each piece, 12 mini sliders total.
Heat a large skillet over medium-high heat with a drizzle of oil.
Cook the sliders for 3 minutes on the first side and 1 to 2 minutes on the other side for medium.
Top each bun bottom with some spinach, a slider and a few cheese crumbles. Place under the broiler to melt the cheese a bit, about 30 seconds, then set the bun tops in place.

Makes 12 sliders.

Print recipe with images | without images

Come Party With Me: Halloween Dinner - Menu

partysugar — Tue, 21 Oct 2008 09:00:58 -0700

When planning a menu for a Halloween dinner, choose festive dishes that are creative, but not too childish. Have an oozing, baked brie waiting for guests to arrive. Serve the brie with crisp pretzels shaped to look like fingers and toes. A molded shrimp cocktail that resembles a scary cerebrum will jump start conversation. For the main course, offer a gooey slime soup and crisp pumpkin polenta salad. Although most of the dishes are vegetarian, the menu is filling, balanced, and delicious.

Get these tantalizing recipes when you read more.

Oozing Brie
From Better Homes and Gardens

Ingredients

3/4 of a 7- to 8-ounce jar oil-packed dried tomatoes
1/2 of a medium onion, sliced and separated into rings
4 teaspoons finely chopped garlic
1/4 cup slivered fresh basil leaves
1/8 teaspoon ground black pepper
2 15-ounce rounds of Brie, with rind
1 tablespoon finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick

Directions

Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.
In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute.
Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.
Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.
Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices.

Serves 20.

Print recipe with images | without images

Ladies' Fingers and Men's Toes
From Martha Stewart

Ingredients

Red or green food coloring (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
1 tablespoon sugar
1 package active dry yeast (1/4 ounce)
Vegetable oil
5 to 6 cups all-purpose flour, plus more for work surface
1 tablespoon coarse salt
2 tablespoons baking soda
1 large egg
Sea salt
Fried rosemary (optional, for toes)

Directions

Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.
Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes.
Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour.
Transfer to a lightly floured surface; knead until smooth, 1 minute.
Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer.
Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters.
Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute.
Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash.
Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using.
Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.

Makes 4 dozen.

Print recipe with images | without images

Scary Cerebrum
From Better Homes and Gardens

Ingredients

3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
1 cup chicken broth
1 teaspoon unflavored gelatin
1 1/2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Directions

In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers.
As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming "blood vessels". (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved.
Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl.
Cover and chill at least 5 hours or overnight.
To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to unmold. Cover and chill until needed (up to 24 hours).

Serves 12.

Print recipe with images | without images

Slime Soup
From Nigella Lawson

Ingredients

4 cups frozen peas
1 scallion
3 cups boiling water, from the kettle
Chicken or vegetable stock concentrate or a stock cube
1 ball mozzarella, diced (approximately 10 ounces)

Directions

Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.*
Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth.

Serves 4-6.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Print recipe with images | without images

Warm Pumpkin Salad With Polenta and Candied Pumpkin Seeds
From Gourmet

Ingredients

1 1/2 cups yellow cornmeal (not coarse)
7 1/2 cups water
2 3/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (pepitas)
1 tablespoon fresh pomegranate juice* or cranberry juice cocktail
2 teaspoons Sherry vinegar
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano
8 oz arugula, trimmed

Directions

Prepare polenta: Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.
Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.
Candy pumpkin seeds: Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.
Make vinaigrette: Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.
Roast pumpkin:
Preheat oven to 450°F. Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer.
Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.
Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.
Assemble salad: Shave 12 strips from cheese with a vegetable peeler.
Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates.
Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Serves 6.

Make ahead: Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day. Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature.

*To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

Print recipe with images | without images

Not Your Regular Nachos: Sweet and Savory Nachos

YumSugar — Thu, 11 Sep 2008 14:00:00 -0700

When PartySugar posts her nachos for the week every Thursday, I ogle her pictures with envy. Finally, I couldn't take it anymore and I begged her to let me make a version of my own. I decided to try making nachos that are both savory and sweet, an element that I enjoyed in a grilled cheese sandwich a few weeks ago. There aren't many ingredients in this recipe, but each adds something to the flavor profile of the nachos: The brie melts perfectly; the gorgonzola provides sharpness; the apples are crispy and refreshing and cut through the heaviness of the cheese; the potato chips are wonderfully spiced and incredibly crunchy; the honey adds a lingering sweetness that can't help but make me smile.

I loved making these nachos and can't wait to do it again. The best part is how easy it was. For the recipe, read more.

Sweet & Savory Nachos
Original Recipe by YumSugar

Ingredients

8 ounces thick-cut salt and pepper flavored potato chips
4 ounces triple creme brie
2 ounces Gorgonzola dolce
1 small Granny Smith apple
Honey, for drizzling

Directions

Preheat oven to 350°F.
Cover a baking pan in foil.
Spread chips evenly across baking pan in a single layer.
Core the apple and chop it into tiny square pieces. Sprinkle evenly across chips.
Cut the brie into small pieces and sprinkle evenly across the chips.
Crumble the Gorgonzola dolce and sprinkle evenly across chips.
Bake for 10 minutes, until cheese is completely melted. Remove from oven and drizzle with honey. Serve immediately.

Serves 4 to 6 as an appetizer.

Print recipe with images | without images

View 7 Photos ›

Come Party With Me: Movie Night - Menu

partysugar — Tue, 08 Jan 2008 09:13:31 -0800

I am super excited about cooking a delicious French-inspired meal for my French themed movie night. To get things started, I'll make a baked brie. Picholine olives and croutons will complement the melty cheese. After guests have enjoyed a cocktail we will sit down to a first course shrimp bisque. The main dish is a delicious bacon wrapped chicken with a thick chicken liver sauce and haricot vert bundles with shallot vinaigrette. Just writing the names of the dishes makes me famished! For the recipes, read more.

Baked Brie
From Martha Stewart

1 cup pecan halves
3/4 cup packed dark-brown sugar
All-purpose flour, for dusting
2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
1 wheel (2.2 pounds) Brie
1 large egg yolk
2 tablespoons heavy cream

In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other.
Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.
Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose.
In a small bowl, combine egg yolk and cream to make an egg wash.
Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
Preheat oven to 400 degrees. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

Serves 12 to 16.

Print recipe with images | without images

Shrimp Bisque
From Tyler Florence

1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 1eeks, trimmed, halved lengthwise, and rinsed well
3 stalks celery, cut into big chunks
2 carrots, cut into big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips orange zest
2 tablespoons tomato paste
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped fresh chives, for garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.
Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides.
Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.
Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.
Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.
Strain into a clean pot and season with salt and pepper.
Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.
Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

Serves 4-6.

Print recipe with images | without images

Bacon-Wrapped Chicken Breasts
From Food and Wine magazine

4 skinless, boneless chicken breast halves
Salt and freshly ground pepper
4 thyme sprigs, plus 1 teaspoon chopped thyme
8 slices of thick-cut bacon ( 1/2 pound)
3 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/2 pound chicken livers, trimmed
1 medium shallot, minced
1 garlic clove, minced
2 tablespoons plus 1 teaspoon sherry vinegar
1 cup chicken stock or low-sodium broth

Preheat the oven to 400°.
Season the chicken with salt and pepper. Place a thyme sprig on top of each breast half and wrap each half in 2 slices of bacon; secure the bacon with toothpicks.
Heat a large, ovenproof skillet. Add the chicken and cook over moderately high heat until the bacon is browned, 5 minutes.
Turn the chicken and roast in the oven for 10 minutes, or until cooked through. Add 1 tablespoon of the butter and the chopped thyme to the pan and baste the chicken. Let rest for 5 minutes.
Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Season the livers with salt and pepper. Cook over moderately high heat until golden brown, about 4 minutes.
Add the shallot and garlic and cook until softened.
Add 2 tablespoons of the vinegar and cook for 2 minutes. Add the stock and the remaining 2 tablespoons of butter and simmer over low heat until the livers are firm.
Puree the livers in a blender and strain through a very fine sieve set over a saucepan. Stir in the remaining oil and vinegar; season with salt and pepper.
Discard the toothpicks and thickly slice the chicken. Spoon the sauce onto plates, top with the chicken and serve.

Serves 4.

Print recipe with images | without images

Haricots Verts Bundles Wih Shallot Vinaigrette
From Trish Magwood

1 lb. haricot verts
2 shallots, finely minced
1/3 cup sherry vinegar
2 tbsp Dijon mustard
1 cup olive oil
2 tbsp honey
2 tsp fresh tarragon, chopped
Freshly ground black pepper to taste
bunch fresh chives

Clean the beans and trim stem end.
In a double boiler, steam the beans until tender-crisp, 3-5 minutes.
Transfer immediately to a large bowl filled with ice water to stop cooking.
In a bowl combine, vinegar and Dijon mustard. While whisking, slowly drizzle in olive oil to emulsify. Add honey and tarragon and season with salt and pepper.
Immerse chives in boiling water, let stand 1-2 minutes until pliable.
Placed cooked beans on a platter, using chives, tie into bundles of 4-5 beans.
Pour dressing over bean bundles. Season with salt.

Serves 4.

Print recipe with images | without images

Come Party With Me: Classic Thanksgiving - Menu (Appetizers)

partysugar — Thu, 08 Nov 2007 08:01:33 -0800

One dish that's easily overlooked at Thanksgiving is the appetizers. Some people find them unnecessary, but with all the fragrant aromas coming from the kitchen, it's important to offer guests something to snack on while the turkey cooks. Keep it easy, don't experiment with new, difficult recipes. Fill bowls with nuts, olives, and dried fruits. Set out an assortment of crackers and flatbreads. Serve these with a nut crusted baked brie. The brie can be prepared in advanced and quickly baked while the guests arrive. Sound scrumptious? Get the recipe when you read more

Baked Brie with Nut Crust
From How Stuff Works

1/3 cup pecans
1/3 cup almonds
1/3 cup walnuts
1 egg
1 tablespoon heavy cream
1 wheel (8 ounces) Brie cheese
2 tablespoons raspberry jam

Preheat oven to 350°F.
Place nuts in food processor fitted with steel blade; pulse to finely chop. Do not overprocess. Transfer chopped nuts to shallow dish or pie plate.
Combine egg and cream in another shallow dish; whisk until well blended.
Dip Brie (rind on) into egg mixture; then into nut mixture, turning to coat. Press nuts to adhere.
Transfer Brie to baking sheet; spread jam over top.
Bake 15 minutes or until cheese is warm and soft.

Serves 8.

Print recipe with images | without images

National Pistachio Day

partysugar — Mon, 26 Feb 2007 00:08:13 -0800

It's time to go nuts: today is National Pistachio Day! Pistachio nuts, according to FitSugar and Mireille Guillano (the author of French Women Don't Get Fat) are a great-on-the-go snack food. I always have a baggy of nuts in my desk at work, and in my car for an emergency hunger attack. They are loaded with good fat and a serving of pistachios is 45-47 nuts so you can have a few handfuls. Pistachios also are great incorporated into all types of recipes from appetizers to desserts. The California Pistachio Commission has put together a brochure of recipes featuring pistachio recipes from the nation's top chefs, including Tyler Florence's pistachio meringues and Sheila Lukins' pistachio frisee salad. I've found a super yummy super quick appetizer/snack recipe that pairs pistachios with brie. To take a bite, read more

Brie and Pistachios
From The California Pistachio Commission

8 ounces softened Brie (Camembert cheese can also be used)
1/2 cup coarsely chopped, roasted/salted California pistachios
1 loaf French bread baguette, sliced

Generously spread softened Brie cheese on wedge-shaped slices of French bread baguette.
Top with chopped California pistachios for an elegant, yet simple appetizer or snack.

Print recipe with images | without images

Today's Special: Baked Turkey and Brie Sandwich with Cranberries

YumSugar — Wed, 27 Dec 2006 09:01:58 -0800

Tonight if you arrive from work starving, tired, and hopeful of eating a home cooked meal but without the energy to prepare anything, this recipe is for you. Baked turkey sandwiches with brie and cranberries is on the menu, and you'll have it ready with minimal effort in under twenty minutes. Perfect for an any night dinner and even better if you've got turkey leftovers from Christmas. To make this for dinner tonight, read more

Baked Turkey and Brie Sandwiches with Cranberries
From Sfgate

4 to 8 1/2-inch-thick slices country French or sourdough bread
Dijon or whole-grain mustard
1/2 cup whole-berry cranberry sauce or relish
12 ounces roasted, thickly sliced turkey
4 ounces Brie or Camembert cheese, thinly sliced
1/4 teaspoon or so dried thyme or chopped fresh thyme
Freshly ground pepper

Arrange an oven rack 4-5 inches from the broiling element and preheat the oven to broil.

Place the bread on a baking sheet and spread each piece lightly with mustard, then generously with cranberry sauce.

Top with the turkey, then drape the sandwiches with 1 or 2 slices of Brie (the cheese will spread as melts).

Sprinkle with the thyme and pepper.

Place the pan under the broiler, and broil until the cheese is browned and bubbly, about 5 minutes.

Print recipe with images | without images