It's like a pesto, but the parmesan is optional as the brie will suffice.
1 brie round (8oz+)
1 sheet of pie pastry (OR phyllo OR puff)
2 cloves of garlic (more if you prefer)
2 tbsp of basil (or Italian seasoning if you also like oregano and thyme) - Definitely need the basil as part of the spice mix, though!
1/2 cup pine nuts
1-2 tbsp of olive oil
1 egg or egg white, beaten
Preheat oven to 400 degrees for pie pastry, 375 degrees for phyllo, or 350 degrees for puff pastry.
In a food processor:
* Add the garlic and pulse 8-10 times to break it up.
* Add the pine nuts and pulse to chop.
* Add seasoning and 1 tbsp of olive oil. Let the processor run for 20-30 seconds. If the seasoning still seems a bit dry, you can stream in a bit more olive oil and let the processor run a bit more.
The aim is for a fine chop of the nuts and garlic covered in just moist seasoning. The brie is soft and oily enough when baked.
Lay the dough of choice on a flat surface. Spoon the Nut/Seasoning mix in the center and spread to a circle slightly smaller than the brie.
Place the brie on top of the spice mixture. Wrap and seal the dough around the cheese, trimming excess dough. If using pie pastry or phyllo, use cold water to seal. The puff pastry is moist enough to seal itself if you press it gently.
Turn the brie over and place in the center of a greased or parchment lined sheet. If desired, decorate the top with designs from dough scraps. If using pie pastry or phyllo, poke a hole or two for ventilation.
Brush with the egg wash.
Bake in the oven for 20-25 minutes until the dough is golden brown.
Serve warm with bread or crackers. ENJOY!
For a Sweet and Savory version:
3/4 cup dried cherries, cranberries, or apricots – finely chopped
~1/2 cup of hot water
1/4 cup of brown sugar
1/2 cup of pecans or walnuts – chopped
Once the fruit is chopped, place it in a bowl and cover it with hot water for 10 minutes. Drain and pat dry. Toss with the brown sugar.
When layering inside the pastry, spread the walnuts first and then put the fruit and sugar mixture down.
Monday, October 15, 2012
Hot Spinach Artichoke Dip
Similar to the cold dip, this tasty recipe includes two of my favorite vegetables in a classic al fredo sauce…well, mostly classic.
Ingredients:
10 oz package of frozen chopped spinach, defrosted and drained
14-16 oz can of artichoke hearts, coarsely chopped
4 tbsp butter
4 tbsp flour
4 cups milk (quart) (at least 2%)
1 cup of hard Italian cheese, grated or shredded – usually ½ parmesan and ½ romano, but asiago can also be added to the mix if desired***
1 tsp Italian seasoning (or ½ tsp basil & ½ tsp oregano)
2-3 cloves of garlic, minced
Directions:
In a saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk for roughly one minute while the flour cooks. Add the garlic and the seasoning and stir briefly.
Begin adding the milk ~1/2 cup at a time. Stir until mixture thickens and bubbles and then add the next ½ cup.
Once the all of the milk has been incorporated and the sauce has thickened, add the cheese ~1/4 cup at a time. Stir until cheese has melted and then add the next ¼ cup.
Turn heat to low and switch to a spoon. Stir in the chopped spinach & chopped artichoke hearts. Let the mixture simmer for ~10 minutes for the flavors to combine, stirring frequently to keep the bottom from burning.
Serve warm with tortilla chips, pita chips, or firm bread like a French baguette or some form of rye.
*** My usual note about the cheese: use the good imported stuff from the cheese case by the deli and not the cans that are next to the tomato sauces in the pasta aisle. SERIOUSLY!
Ingredients:
10 oz package of frozen chopped spinach, defrosted and drained
14-16 oz can of artichoke hearts, coarsely chopped
4 tbsp butter
4 tbsp flour
4 cups milk (quart) (at least 2%)
1 cup of hard Italian cheese, grated or shredded – usually ½ parmesan and ½ romano, but asiago can also be added to the mix if desired***
1 tsp Italian seasoning (or ½ tsp basil & ½ tsp oregano)
2-3 cloves of garlic, minced
Directions:
In a saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk for roughly one minute while the flour cooks. Add the garlic and the seasoning and stir briefly.
Begin adding the milk ~1/2 cup at a time. Stir until mixture thickens and bubbles and then add the next ½ cup.
Once the all of the milk has been incorporated and the sauce has thickened, add the cheese ~1/4 cup at a time. Stir until cheese has melted and then add the next ¼ cup.
Turn heat to low and switch to a spoon. Stir in the chopped spinach & chopped artichoke hearts. Let the mixture simmer for ~10 minutes for the flavors to combine, stirring frequently to keep the bottom from burning.
Serve warm with tortilla chips, pita chips, or firm bread like a French baguette or some form of rye.
*** My usual note about the cheese: use the good imported stuff from the cheese case by the deli and not the cans that are next to the tomato sauces in the pasta aisle. SERIOUSLY!
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