Posts Tagged ‘Chef Philippe’

Video Recipe: Tartiflette with Ile de France Brie

Wednesday, July 25th, 2012

For those who love Brie we are happy to present a simple, yet delicious Tartiflette with Brie video recipe prepared by Chef Philippe at Brasserie Julien in New York City!

To make this gourmet entrée you’ll need: yukon gold potatoes, spanish onions (sweet onions), slices of bacon, Brie cheese, salt and pepper, Olive oil.

Start out by cooking the yukon potatoes in their skin and slicing them into 1/4 inch slices.



Dice up the onions and sautéed until caramelized, with a touch of olive oil, then set aside.



Cut the bacon up into small strips. Using the same frying pan, sautéed until golden, then set aside.

Keep the fat and put the potato slices in, and sautéed until crispy.

When the potatoes are ready, add the onions and the bacon, and mix well together.

Add salt and pepper to taste.



If you have a ring put larger potato slices at the bottom, then add the rest on, trying to alternate layers. Place the Brie on top. If you don’t have a ring, just pile up the mix on top of a potato base.



Just before serving, pre-heat the oven to 400 °F.  Place the Tartiflette in the oven until the cheese starts to melt.

Then put the tartiflette on a plate and serve hot. You also can add a small salad of your choice on the side.



Bon appétit!

Video recipe: Goat Cheese Chausson with Mango

Wednesday, March 14th, 2012

Today we’re happy to present you another recipe from our video collection. So if you are keen to treat your friends or family with some amazing dessert please take a look at this delightful Tangy Goat Cheese with Mango Chausson recipe prepared by Chef Philippe at Brasserie Julien in New York City.

Start out by cooking a Sweet-Sour Mango dressing.

Chop the shallot and sauté with coriander seeds and honey until lightly caramelized. Add some vinegar. Once evaporated, add some black pepper and finely chopped mango slices and cilantro. Mix well on the stove, but don’t cook any further.

Now it’s time to make the main and the most simple part of the dish – Chaussson. All you need are one mango, Goat cheese and phyllo dough.

So take 2 layers of the pastry. Brush each layer lightly with melted butter and fold in half. Place the sliced mango on the phyllo dough, atop it with goat cheese slices (1 or 2 slices), then cover with another layer of mango, fold up the corners, while brushing with butter, and once the pockets are shaped brush lightly again on top with butter.

Warm up the frying pan and place in the goat cheese chaussons, face down, until brown on one side, then turn over.

Serve on a bed of lettuce with the mango dressing on top.

Bon appétit!