Archive for October, 2008

Pate brisee, (goat cheese tart) by Erin

Thursday, October 16th, 2008

I decided a tart would be the perfect dish. For nice fall flavors, I sauteed crimini mushrooms with shallots and garlic, then added artichoke hearts to the mix. I made a custard of eggs, cream, and goat cheese, and poured it on top of the tart. The result was rich and creamy tasting, with earthy vegetables complementing the goat cheese flavored custard. The buttery crust held it all together. I can’t wait to have a dinner party sometime soon, because I know this will make an impressive started with a simple salad.

1 1/3 cups all purpose flour
1/2 tsp kosher salt
8 Tbsp (1 stick) butter, cut into small pieces
1 large egg, lightly beaten
2-4 tsp ice cold water

In a food processor, combine the flour, salt, and butter. Pulse about 10 seconds, until it resembles coarse meal. Add the egg and mix again for a few seconds, until the dough starts to come together into a ball. If the dough is too dry, add ice water 1 teaspoon at a time until the dough comes together. Turn onto a lightly floured work surface, shape into a disc, and wrap in plastic wrap. Refrigerate for at least 3o minutes.

Tart Filling
1 tbsp extra virgin olive oil
1 medium shallot, finely chopped
5 ounces crimini mushrooms, roughly chopped
1 clove garlic, minced
1 tsp herbs de Provence
3 artichoke hearts, cut into eighths
salt and pepper
1/4 cup cream
2 eggs
5 ounces goat cheese, softened

First, make your Pâte Brisée. Let it chill for at least 30 minutes, then let stand at room temperature before using it.

Brie “mac and cheese” by Carol

Thursday, October 16th, 2008

mac and cheeseBrie “mac and cheese”

1/2 lb of penne or your favorite pasta
Two large wedges of Iledefrance Brie
1/2 stick of butter
2 tbsp butter (for toasting bread crumbs)
1 1/2 cup of whole milk
1/2 cup heavy cream
5 tbsp of flour (or more to thicken)
1 cup diced portabello mushrooms
2 tbsp olive oil
1 sprig of fresh chopped rosemary
1/2 cup bread crumbs
1 tsp onion or garlic powder
Kosher salt to taste
Truffle oil to taste

Salt water, bring to a rapid boil, and cook pasta as directed by your preferred brand.

Preheat oven to 400 degrees.
Chop rosemary (leaving some of the spring for garnish aside) and mushrooms, toss in olive oil, place on a non stick pan and bake until tender (about 15 minutes) at 425 degrees.

Remove rind from one wedge or half wheel of Brie and set aside. Slice second piece into 1/4 inch pieces with rind on.

While pasta is cooking- begin making the rue for cheese sauce by melting butter over low heat and whisking in flour to thicken.
Rue should be a light sandy like consistency. Add more or less flour as needed. Season with a pinch of kosher salt and onion or garlic powder. Add cream and milk, stir until thick.
Tear pieces of Brie without the rind into small chunks and add to sauce. Gently fold cheese until melted and quickly remove from heat.

Toast bread crumbs in butter, set aside.

Drain pasta, toss with mushrooms (juice and all), then gently fold in Brie cheese sauce. Transfer to a non stick ceramic baking dish.Top with toasted bread crumbs and layer slices of Brie with rind from second wedge on top. Cook at 400 degrees for about 10 minutes or until cheese is slightly melted.

Vegetarian Goat Cheese Vegetable Pot Pie Recipe by Brenda

Thursday, October 16th, 2008

potpie goat cheese

1 tbsp. olive oil
1 large onion, chopped
1 garlic clove, minced
2 potatoes, cleaned chopped
Trader Joe’s pasta seasoning (or other favorite spice blend)
1 carrot, peeled and chopped
1/2 GF bouillon cube and enough water to cover ingredients
broccoli florets from 1/2 of a medium stalk of broccoli, trimmed into bite sized pieces
1 tbsp. butter
1 tbsp. white rice flour (or other flour of your choice)
1 cup lowfat milk
3 oz. goat cheese
freshly grated pepper
smoked paprika
GF biscuit type crust*:
Chebe all-purpose mix
2 eggs
2 tbsp. all natural spectrum shortening
5 tbsp. water or milk
handful of fresh grated parmesan

Preheat oven to 375 F and prepare casserole dish by spraying with nonstick cooking spray.
Heat olive oil in a dutch oven and add your chopped onion. Let it cook until partly translucent and add your minced garlic clove. Combine ingredients. As garlic starts to release its fragrance add your chopped potatoes and stir. Season with your Trader Joe’s or other spice blend. Let the potatoes brown a little, turning occasionally. Cook for 5 minutes or so, and then add your chopped carrot. Heat some water and then add your bouillon cube, mashed to the center of the pot, pouring enough hot water over it to barely cover your vegetables. Let them simmer until the potato is cooked through and the liquid has mostly reduced. Add your small broccoli florets and cook for another minute. Then make a well in the center of the pot and melt butter in it. Add your rice flour to the well and let it thicken. Slowly add milk, stirring gently. As milk sauce thickens, add your goat cheese and stir to combine. Season with salt and pepper. Pour into prepared casserole dish and sprinkle with smoked paprika.
Prepare your biscuit topping by mixing ingredients thoroughly in a medium bowl, kneading if necessary. If using Chebe mix, shape biscuits into little balls. Then take each ball of dough and flatten into a disc, placing on top of the filling so that you have rows of mini biscuits covering the filling. You can also use your favorite biscuit mix (such as Pamela’s biscuit mix*) and simply drop the dough onto the filling.
Bake for 35-35 minutes, or until biscuit topping is baked to your satisfaction. Enjoy this homey, tasty one dish meal!

Elegant Wine And Cheese Pizza Party by Lynne Webb

Thursday, October 16th, 2008

Brie pizza brie chicken brie pizza duck

Chicken and Brie Pizza with Apricot-Chardonnay Reduction & Duck and Brie Pizza with Merlot Reduction
Serves 6 to 8
Prep time: 1 hour
Bake time: 20 minutes

Ingredient List
Enough pizza dough to make eight personal size (6-7″) pizzas – about 2 lbs.
1 tablespoon olive oil (for brushing)
Cheese ~
1 13.2 ounce wheel of Ile de France Le Brie, cut into small wedges
2 tablespoons white wine vinegar
2 tablespoons dijon mustard
2 teaspoons water
3/4 lb. boneless chicken breast, pounded to 1/2″ thickness
2 6-ounce boneless duck breasts
Salt and pepper
Apricot-Chardonnay Reduction
1 tablespoon butter
2 medium shallots, chopped
1/4 cup dried apricots, chopped
1/4 cup chardonnay jelly (apple jelly may be substituted)
1-1/2 cups chardonnay
Merlot Reduction
1 tablespoon butter
3 cloves garlic, thinly sliced
1/4 cup merlot jelly (currant jelly may be substituted)
1-1/2 cups merlot

Prepare the dough (if you are making your own pizza dough, follow your recipe instructions through the first rising)
Using a sharp knife, cut your dough into eight equal pieces. Take each piece and form it into a ball by pulling the edges under and tucking them upward in a circular motion. Roll the ball gently on an unfloured flat surface with the palm of your hand until it feels smooth and free of air pockets. Place each ball on a parchment lined baking sheet, cover with a damp towel and set in a warm place to rise for about 30 minutes.

Prepare the chicken
Preheat oven to 400°F. Whisk together the white wine vinegar, dijon mustard and water. Pour over the chicken, turning to coat evenly. Allow to marinate for about 10 to 15 minutes. Spray a foil-lined roasting pan with nonstick spray and arrange the chicken in a single layer. Place in the oven and roast until just cooked through, about 8 to 10 minutes. Remove from oven, let rest for 5 minutes, slice into strips and set chicken aside.

Ile de France Brie Tart with Honey Ham & Dijon Honey Mustard (video) by Vgrlfrnd

Thursday, October 16th, 2008

You tube Video link:

1 cup all purpose flour
6 Tablespoons ice cold butter
dash of salt
3 Tablespoons ice cold water
1 egg
1 teaspoon dried dill weed
2 oz Ile de France Brie
Honey ham thinly sliced (5 pieces)
1 Tablespoon Dijon honey mustard

Note: The Brie will slice easier if it is very cold.
The butter and the water should be very cold.
Use only very thinly sliced or shaved ham for this recipe.
You may use more cheese, if you wish. 2 ounces is 1/2 of a round of Ile de France Brie as packaged.Butter should be cut into 1 inch cubes.
Use a pastry blender to mix the flour, salt, dill weed and butter together. As the mixture begins to look crumbled, add a little cold water and continue to mix. Add water until the flour mixture becomes slightly moist and then add an egg yolk and continue to mix it with your hands.
If the flour mixture is too wet, add a little more flour. The mixture should be slightly dry when you finish mixing it together.
Place a piece of plastic wrap on the counter to use under the dough while you roll out the crust.
Make sure you put a little flour on your rolling pin and on the plastic wrap first, and then start to roll out the dough.
You should roll it out until it is the size of a dinner plate.
Spread the mustard in the middle of the rolled out dough with the back of a spoon.
Leave about 2 inches around the sides without mustard.
Place the ham in the circle over the mustard, and then put the thinly sliced brie on top of the ham.
Use the plastic wrap to lift the edges of the tart and enclose the mixture.
You will want to fold it in about 2 inches and leave the middle open.
Use parchment paper to line a baking sheet.
Lift the plastic wrap and the tart and put it in the middle of the baking sheet.
Carefully roll the plastic wrap away from under the tart until you have the tart on the baking sheet.
Brush the tart crust with egg white before baking.

Goat Cheese Tartlets, 5 Ways by Melissa

Thursday, October 16th, 2008

Mini tart goat cheese
Mini tart goat cheese Mini tart goat cheese
I made a simple tart crust, which I stuffed into mini-muffin tins for appetizer-sized tartlets. Because I couldn’t decide on just one filling, I made five.

Cracked Pepper Smoked Salmon & Dill (my favorite, I think) – #4 in photo above
Dried Apricot, Almond and Honey (Tom’s favorite) – #1 in photo above
Roasted Fig – #3 in photo above
Cardamom and Mustard Seed-spiked Butternut Squash – sadly, not pictured
Caramelized Onion & Pear (my second favorite) – #2 & #5 in photo above

For the Tart Crust – from Epicurious Note: I doubled the recipe and it worked beautifully. Just make sure you flatten the dough out pretty well before you chill.
2 cups all purpose flour
1 teaspoon coarse kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
2 tablespoons chilled whipping cream
Blend flour and salt in processor with dough blade attachment.
Add butter; using on/off turns, cut in until mixture resembles coarse meal.
Add 3 tablespoons ice water and cream.
Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Tarlet Prep:
Roll the dough out until it’s thin but not paper thing, then either rip pieces off with your hands or cut out rounds using a biscuit cutter and stuff them into greased mini-muffin tins.
Experiment with the first one until you get the right fit. Line all of your muffin tins. The tart crust recipe above will yield about 25 tartlets, depending on the size of your tin and how thinly you roll the dough out. You can also just make 1 big tart in a tart pan.

Brie topped with figs by Evelyn

Thursday, October 16th, 2008

Brie figs
This recipe is really easy and damn impressive, i think. all you need (besides the brie wheel) is: figs, brown sugar, almond slivers (toasted, natch), and vanilla. so simple!

You take half a cup of brown sugar and heat it through with a couple tablespoons of water. once the sugar is dissolved, add fig quarters plus a tsp of vanilla and boil for about 8-10 minutes until figs turn soft. then add almond slivers and pour the whole mixture over a wheel of brie (with rind on). bake at 325 for 15 minutes or until the brie gets nice and ooey gooey. serve with bread and crackers. Voila, easy peasy!

Votes: 46
Total Points: 120.98

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Brie with Snow Crab by Tam

Thursday, October 16th, 2008

Snow crab
My first pass at cooking with this cheese came in the form of phyllo dough squares with snow crab. This was a simple recipe. Layer about 15 sheets of phyllo, brushing butter on each layer. Cut into squares slightly larger than the Brie pieces and pierce each square with fork to prevent too much puffing. Bake as directed and remove from the oven 10 minutes before it’s done, i.e., 350°F for 10-15 minutes. Add the Brie and pieces of steamed snow crab leg meat. Return to the oven and bake for another 10 minutes or until the cheese starts to look gooey. Remove, drizzle on a few drops of white truffle oil, and serve. If you’re like me, you’ll burn the roof of your mouth and love doing it. Modesty aside, these squares were amazing. The mild crab and white truffle together with the warm, salty Brie and the buttery, crispy phyllo made me glad I baked extra squares.

Votes: 511
Rating: 4.53/5
Total points:2,314.83

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Brie Souffle by tam

Thursday, October 16th, 2008

Brie cheese souffle Brie cheese souffle Brie cheese souffle Brie cheese souffle

5 large egg whites at room temperature
4 oz of Brie, cubed and rind removed (half of the wheel above)
1 teaspoon cornstarch mixed with 2 tablespoons of water
¼ cup water
dash of cream of tartar
1 electric hand mixer or whisk and a hand that won’t quit

After preheating the oven to 350°F and generously buttering the sides of three 4″ ramekins, melt the cheese in a small pot with water over medium heat. Stir constantly. When the cheese is evenly melted, add the cornstarch and stir. As soon as the mixture starts to bubble, remove from heat, transfer to a plastic or glass bowl, and beat with the hand mixer on medium for 3-5 minutes or until cool. This helps maintain small fat particles evenly disbursed through out the mixture, otherwise puddles of oil form. Once cooled, in a separate bowl, beat the egg whites and cream of tartar on high until a stiff peak forms. It’s very important the whites are at room temperature before beating. You could speed things up by putting the eggs in warm water before separating yolk from whites.

Once the egg whites and cheese are evenly folded, fill the buttered ramekins. Bake in the center of the oven for 20 minutes or until golden brown.

Remove from oven and serve immediately. Make sure to say “Voilà” while you serve it. As you can see, 3 went in but only 2 are in the foto. This was because I had to eat one to make sure it was cooked…it’s really the only way to be absolutely certain. These light, airy souffles had plenty of the Brie flavor. I intentionally avoided a complicated recipe to not detract from the cheese, one of my rare good decisions. The salty Brie puffed well and added just enough fat content to the souffle for some creaminess without preventing the rising. The crusty muffin top reminded me of eating slightly charred cheese, which I loved to do as a kid, so there was a slight nostalgic aspect to this recipe.

Savory Mushroom and Goat Cheese Crepes with Balsamic Reduction by Elly

Thursday, October 16th, 2008

Crepes goat cheeseCrepes goat cheese
Makes about 12 filled crepes
Rosemary Crepes
1/2 cup whole wheat flour
1/2 cup AP flour
3 eggs
pinch of salt
a few grinds of pepper
1 cup milk (I used skim)
2 Tbsp. butter, melted and cooled
1 Tbsp. fresh chopped rosemary
additional oil or butter for greasing the pan (may or may not be necessary)

Put all the crepe ingredients together in a blender and pulse to combine. Pour the mixture into a bowl (this will make it easier to get the batter into the pan later), cover & refrigerate for one hour.
Heat an 8″ nonstick pan or crepe pan over medium heat. I just used a little olive oil spray in my pan to make sure the crepes didn’t stick but since there is melted butter in the batter you may not even need it.

Use a 1/4 cup measuring cup to make your crepes. Fill the measuring cup about 3/4 of the way with batter and then add the batter to the pan. Tilt the pan around so the batter fully covers the bottom in a thin layer. Cook for about a minute and then once set, flip. Cook for another 40 seconds or so.

Mushroom and Goat Cheese Filling
1 Tbsp. butter
1 Tbsp. olive oil
1 shallot, diced
4 cloves garlic, minced 1.5 lbs.
assorted mushrooms (cremini, oyster, shiitake, etc.)
1 Tbsp. chopped fresh thyme
1/3 cup dry white wine or sherry 5.5 oz.
Ile de France goat cheese
salt and pepper to taste