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Fried Brie with Nut Crust Recipe
11 May 2008 Author: danky In: Recipes“One of the most unusual restaurants in our area is Kemo Sabe,” says Laura Bates of San Diego, California. “Co-chef and co-owner Deborah Scott combines influences from around the world to create interesting
dishes—including the restaurant’s signature appetizer of fried Brie with jalapeño jelly. I’d love to serve it to my friends.”
Place a small bowl of jalapeño jelly on a platter, and surround it with fried Brie wedges and French bread slices for a lovely presentation. Chef Scott makes her own jalapeño jelly; the purchased kind is an easy substitute.
Makes 8 appetizer servings.
INGREDIENTS
1/2-inch-thick slices
DIRECTIONS
Freeze Brie for 30 minutes. Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350°F. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeño jelly and baguette slices.
Philly Cheese Sandwich
11 May 2008 Author: cookie In: Recipes
INGREDIENTS
- 1 teaspoon olive oil
- 1 1/2 cups onions , sliced
- 1 1/2 cups green bell peppers , sliced
- 1/4 teaspoon black pepper
- 4 slices French bread
- 8 ounces deli roast beef , thinly sliced
- 4 slices swiss cheese
DIRECTIONS
- Heat oil in a nonstick skillet over medium heat.
- Add onion; cook 10 minutes, stirring frequently.
- Add bell pepper and black pepper; cook 3 minutes or until bell pepper is crisp-tender.
- Coat top sides of bread with cooking spray.
- Top each slice with 2 ounces beef, 1/4 cup onion mixture, and 1 cheese slice.
- Place sandwiches on a baking sheet coated with cooking spray; broil 2 minutes or until cheese melts.
- Note: These are open-faced sandwiches, but you can top with bread slices to make them a ’standard’ sandwich.
Tomato and Garlic-Bread Soup Recipe
11 May 2008 Author: danky In: RecipesBecky Johnson of Nonesuch, Kentucky, asks, “Can you request the recipe for the tomato soup with garlic croutons from Gramercy Tavern in Manhattan? It’s a delicious reminder of a lunch I had there with friends.”
Makes 6 Servings.
INGREDIENTS
(for garnish)
DIRECTIONS
Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.
Baked Apple Pancakes Recipe
11 May 2008 Author: danky In: RecipesDuring a summer trip to Santa Fe, Joan Coulliette of Sandy, Utah, had a wonderful baked apple pancake for breakfast at Atalaya restaurant.
The restaurant has closed, but we were able to get the recipe for the pancakes.
Makes 2 Servings.
INGREDIENTS
DIRECTIONS
Preheat oven to 450°F. Toss apple slices with lemon juice in medium bowl.
Whisk eggs and milk in large bowl to blend. Add flour, 1 tablespoon sugar and salt; whisk until batter is almost smooth (small lumps of flour will remain).
Mix brown sugar, cinnamon and remaining 1/4 cup sugar in small bowl.
Melt 1 tablespoon butter in each of two 6-inch ovenproof nonstick skillets over medium heat. Pour half of batter into each skillet. Arrange half of apple slices evenly over batter in each skillet.
Transfer skillets to oven and bake until pancakes are set around edges but still wet in center, about 8 minutes. Remove from oven; sprinkle half of brown sugar mixture over each pancake. Dot each with 1 tablespoon butter. Using spatula, carefully turn pancakes over. Return to oven. Bake until pancakes rise, sugar mixture melts to sauce consistency and top of pancakes is golden, about 6 minutes. Invert onto plates. Serve warm.
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