Posts Tagged vegetarian

Feb 16 2015

Tart de Brie – Brie Tartlets

So, I cheated. I’ll admit it. I made three things in one day so I could write them all up at once and not have to worry about the site until after the bar exam.  I also knew I was going to a Superbowl “The Big Game” get-together, so I wanted to make a few things that could be shared. Otherwise, I end up either eating all of it or wasting it.

This week’s dish is… brie tartlets (mini-tarts). This one was a home run – absolutely delicious and everyone gobbled them up. I only got to try one!

The Process

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I use pre-made phyllo dough, as I did not have the time or energy to make my own. You can either make one large tart or two dozen tartlets. I recommend buying frozen mini-crusts — almost every grocery store carries them and they save you loads of time and effort.

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My honey of choice for this project had crystalized, so I had to take an extra step of putting it in a pot of hot water (set over low-medium heat) and letting it get back to normal without boiling it.

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I picked up some nice brie from the local market. I opted for a very creamy one and made sure to get double what the recipe seemed to call for, as the rind was going to be removed and would probably count a lot towards the weight. Worst case scenario meant I’d have spare brie to eat (oh no).

They did have a 60 (slightly less creamy) brie from a monastery that claimed to have not changed their recipe since the 1500s. I was sorely tempted, but it cost three times as much as the modern brie. My wallet couldn’t afford to be quite that authentic. 
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I put all the ingredients in the blender, including a tiny pinch of saffron. Saffron is wildly expensive but why own it if you’re not going to use it? With great saffron comes great responsibility.

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As you can see, I used my very authentic medieval food processor.

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Tartlet shells! I was going to a small party and only planned to take a dozen. I didn’t want to have leftovers.

IMG_2701.JPG The instructions said only to fill them halfway. That was a gross overestimate. It should have been one-third or even one-quarter, as I actually used up all my mixture (I should have had about half left, since this was supposed to make two dozen tartlets).

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Oh dear gods, they weren’t kidding when they said they’d puff up. They really puffed up! I think if you used a turkey baster to carefully fill them, it might be best. Or perhaps a tablespoon measure. Really, though, you don’t want to overfill.

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They were, however, delicious. They were gobbled up by the half-dozen people at the party and I only got to try one. It was very tasty! Fluffy and creamy – there was no doubt that there was brie in there. I couldn’t taste the eggs at all and the pinch of saffron was perfect.

Recipe

This recipe is the first one in Pleyn Delit.

  • pastry for one open tart or 2 dozen very small tarts
  • 6 egg yolks or 3 whole eggs (I used the whole eggs)
  • 5 oz soft cheese, preferably Brie (rind pared off)
  • ¼ tsp gound ginger
  • ¼ tsp salt
  • optional: 1/4 cup sugar (if for dessert rather than an appetizer)
  • optional: scant pinch saffron

Preheat oven to 375ºF/190ºC. Mix cheese, eggs, and seasonings (including sugar, if you’ve opted for the sugar) in a blender or food processor. If doing it by hand, add beaten eggs to well-mashed cheese. Continue blending/beating until the mixture is light and smooth. Pour into shell(s) – do not overfill! Bake 15-20 minutes, until lightly browned. The mix will puff up a lot. They may fall a bit when you take them out of the oven. Best served warm, although everyone agreed they were fine at room temperature, too.

As a side note, you can make this gluten-free with GF pastry. There is no good way to make this vegan, though.

Definitely give this one a try! Let me know how you like it!

Jan 26 2015

Fried Spinach (Isfānākh Mutajjan)

This week’s poll winner was Fried Spinach!

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Jan 23 2015

Candied Orange Peels (Orengat)

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