Sporadically updated recipe of the week? Month? for July 21st - Brie en Croute - Tilted Forum Project Discussion Community

Chingal0 · 07-21-2004, 02:32 AM

Brie en Croute

6 ounces Brie, chilled
1 large egg
a thawed 17 1/4-ounce package frozen puff pastry sheets (2 sheets)

For dressing
3 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chutney (preferably tomato)
6 tablespoons extra-virgin olive oil

2 vine-ripened tomatoes
4 cups mesclun (mixed baby greens; about 4 ounces)

Discard rind from Brie and cut into 1/4-inch dice. Freeze Brie cubes, covered, until hard, at least 1 hour, and up to 3 days.

In a bowl lightly beat egg. With a 3 1/2-inch round cutter cut out 4 rounds from 1 pastry sheet and fit rounds into four 1/2-cup muffin cups. Fill cups with frozen Brie cubes. With a 2 1/2-inch round cutter cut out 4 rounds from remaining pastry sheet. Brush 1 side of each round with egg and put 1 round, egg side down, onto each filled cup. With a sharp small knife make steam vents in pastry tops. Chill pastries 30 minutes.

Make dressing while pastries are chilling:

In a small bowl whisk together vinegar, mustard, and chutney and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered.

Quarter tomatoes and cut out seed sections. Cut quarters into thin strips.

Preheat oven to 425° F.

Bake pastries in middle of oven until deep golden, about 25 minutes. Cool Brie en croûte in cups on a rack 5 minutes and lift from cups, keeping upright. Whisk dressing to combine and in a bowl toss together mesclun, tomatoes, enough dressing to coat, and salt and pepper to taste. Serve Brie en croûte warm with salad.

Serves 4.

Man I love this shit. I had a gay chef once and a co-worker and I were making a few wheelies of these for a banquet and we had just pulled one out of the oven and were testing to see if it was done. The chef walks up to us and jabs the shit with a knife and goes "it looks done to me, oh boy, I just love warm gooey stuff!". It was then that I proceded to hold my laughter in until the chef walked away, and I then laughed so hard that I puked in a tilt-skillet. Well, no puking, but I never stopped making fun of him. Man what a weird guy he was. Anyways, good cheese-crispy-flaky fun here, give it a whirl.

07-21-2004, 02:32 AM	#1 (permalink)
Chingal0 Something like that.. Location: Oreygun.	Sporadically updated recipe of the week? Month? for July 21st - Brie en Croute Brie en Croute 6 ounces Brie, chilled 1 large egg a thawed 17 1/4-ounce package frozen puff pastry sheets (2 sheets) For dressing 3 tablespoons white-wine vinegar 1 teaspoon Dijon mustard 1 teaspoon chutney (preferably tomato) 6 tablespoons extra-virgin olive oil 2 vine-ripened tomatoes 4 cups mesclun (mixed baby greens; about 4 ounces) Discard rind from Brie and cut into 1/4-inch dice. Freeze Brie cubes, covered, until hard, at least 1 hour, and up to 3 days. In a bowl lightly beat egg. With a 3 1/2-inch round cutter cut out 4 rounds from 1 pastry sheet and fit rounds into four 1/2-cup muffin cups. Fill cups with frozen Brie cubes. With a 2 1/2-inch round cutter cut out 4 rounds from remaining pastry sheet. Brush 1 side of each round with egg and put 1 round, egg side down, onto each filled cup. With a sharp small knife make steam vents in pastry tops. Chill pastries 30 minutes. Make dressing while pastries are chilling: In a small bowl whisk together vinegar, mustard, and chutney and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered. Quarter tomatoes and cut out seed sections. Cut quarters into thin strips. Preheat oven to 425° F. Bake pastries in middle of oven until deep golden, about 25 minutes. Cool Brie en croûte in cups on a rack 5 minutes and lift from cups, keeping upright. Whisk dressing to combine and in a bowl toss together mesclun, tomatoes, enough dressing to coat, and salt and pepper to taste. Serve Brie en croûte warm with salad. Serves 4. Man I love this shit. I had a gay chef once and a co-worker and I were making a few wheelies of these for a banquet and we had just pulled one out of the oven and were testing to see if it was done. The chef walks up to us and jabs the shit with a knife and goes "it looks done to me, oh boy, I just love warm gooey stuff!". It was then that I proceded to hold my laughter in until the chef walked away, and I then laughed so hard that I puked in a tilt-skillet. Well, no puking, but I never stopped making fun of him. Man what a weird guy he was. Anyways, good cheese-crispy-flaky fun here, give it a whirl. __________________ "Eventually I became too sexy for my gym membership fee."