Tag Archive for 'brie'

Deliciously Organic Post-Super Bowl Recipe

While attending BlogHer Food ’10, I was invited to a party named La Petite Soirée. Much to my surprise, at the end of the night, there was a gift certificate to receive a copy of ‘Deliciously Organic’ by Carrie Vitt. The cover alone was a draw, well selected words ….simple dishes, vibrant flavors everyone will love. Upon receiving the book I couldn’t wait to take out a pad of Post-It notes to mark the recipes that I “must try”. The list was long, and I am still working through it, but a few nights ago, when I was trying to think of a great new recipe to bring to a Super Bowl party, this recipe caught my eye.

My finished photo of the crisps is tucked away at the very end of this post as it looks nothing like the photograph in Carrie’s book, but I don’t care one bit, because this recipe is full of delicious flavors. Enjoy it!

Brie and Walnut Crisps

Ingredients

4 oz double or triple cream Brie, room temperature, rind removed
1/2 cup (1 cube) unsalted butter, room temperature
3/4 cup whole wheat flour
1/3 cup walnuts, chopped
1/4 tsp salt
4 dashes cayenne pepper
1 tsp ground rosemary
2 dashes paprika

Directions

In a food processor, pulse together Brie and butter until smooth. Add flour, walnuts, salt, cayenne, and rosemary and process until dough is smooth and just starts to form a ball. Dough will be very soft.

Place a sheet of parchment paper on the counter. Place dough onto the parchment paper and form into a log. Wrap the remaining parchment paper around the dough and then roll dough on the counter until it stretches into a log about 2-inches thick. Refrigerate a minimum of 3 hours.

Adjust the rack in the oven to the middle position and then preheat the oven to 350 degrees.

Unwrap dough and slice into 1/4 inch thick slices. Place each round on a baking sheet lined with unbleached parchment paper, making sure to leave about 1/2 an inch in between each because they will expand slightly when baking. Bake your crackers at 350 degrees for 22 minutes or until edges are golden brown. Remove from oven and sprinkle lightly with paprika. Allow your crackers to cool on the cookie sheet and serve at room temperature.

Note: These crackers are delicious on their own or would be paired nicely with some fresh fruit such as a thin slice of pear with a touch of honey drizzled on top. Once cooked, the crisps are very delicate, take care when moving off of the cookie sheet.

Makes 25 crisps.


As a compensated Foodily Brand Ambassador, you can also find this recipe at www.foodily.com.

A Frightful Combination


Darkness falls across the land
The midnite hour is close at hand
Creatures crawl in search of blood
To terrorize y’awl’s neighborhood
And whosoever shall be found
Without the soul for getting down
Must stand and face the hounds of hell
And rot inside a corpse’s shell
The foulest stench is in the air
The funk of forty thousand years
And grizzly ghouls from every tomb
Are closing in to seal your doom
And though you fight to stay alive
Your body starts to shiver
For no mere mortal can resist
The evil of the thriller
(Excerpted from Michael Jackson’s song ‘Thriller‘, performed by Vincent Price)

With Halloween about to turn the corner, I felt it was time to concoct a scary food combination. So I ask you: trick or treat? Pumpkin often tops the recipe charts, but with so much foodie competition for that cheerful colored squash I thought I’d take another tact. I’ll keep this brief, as I know most of you will be too fainthearted to dare try this bizarre combo.

This seemingly frightful combination is one I have managed to repeat three times this week, as it is sweet and savory perfection; even if it sounds a bit bizarre. Ghouls and Goblins, please meet ‘Figgy Piggy Sandwich’.

Figgy Piggy Sandwich

Ingredients

2 large slices bacon, thick cut
2 pieces honey sunflower bread, thin slices (or other crusty bread)
1/4 tsp butter
2 slices of brie, thick sliced
2 figs, washed and sliced into four

Directions

Take bacon slices and cut in half. Place bacon in a small pan on medium-high heat, turning occasionally. Cook until crispy. Remove from pan and place on plate with paper town to drain off fat. Set aside.

Butter two slices of bread and place brie on top. Top with warm bacon slices and then figs. Cover with second piece of bread. Serve and enjoy!

Makes 1 sandwich.

And for those of you that felt this post was a bit of a trick, well, stay tuned, and I’ll treat you to a second post this week IF YOU DARE to come back to this house of food experimentation.