Baked Brie

Brie is a soft cheese that wants to ripen. If when you get the cheese it is hard, let it ripen.

Can you cook a hard or not ripe Brie? Of course you can. The results will be, ewe gooey

or

This BRIE IS SOOOOOOO EWIEeeeeeee !!! GOOOOOOOOOOOooooooooy !!! That is the fun of the Cheese.

The over the top ( the wow factor ) is what is on top and or in the middle of the Brie.

Then the crust;

Flaky Pastry, yup that is what I am talking about.

Do you buy it?

For the first time baker I would, Having one that you make use that.

Puff Pastry Dough is what I preferred if you are buying it.

The technique or having a plan on what you want it to look like.

It could be looking like a rose, pleated seams where you bring the dough together.

You want the pastry when finished to be golden rich in color.

In between the layers of the puff pastry should be browning as well.

You do not want the dough to be gooey, just the cheese in side.

Make sure to have a vent hole.

You can make cut outs of any shape and when you place them on make sure to put some egg wash down.

and egg wast the top and sides with out leaving pools of egg wash.

cripple the edges and choose your theme.

Have the matching accoutrements ready for your garnish.

The filling :

Can be made with your imagination I will give a couple of ideas.

Aprocot preserve and Pecans is great around the holidays.

Of course I would candy the Pecans. These recipes will come in the future.

I have an SOS from Michele on Baked Brie “#ak”. I am just laying the foundation right now.

Figs with Orange zest, Ginger and Port wine cook these together first, cool them, then you may top the Brie.

Beaver Tail Cactus and Jalapeno Jelly, cook the Cactus properly before putting on the Cheese.

The Jalapeno Jelly by it’s self is great for a spicy treat.

Or; all by it self, the Cheese has a slight Pungent flavor and the rind even a little more Pungent.

In my opinion one of the greater pleasures of the cheese world so versatile.

You can find Single, Double or Triple Cream.

How to put the pieces together, how much are you wanting?

1/4 wedge or a whole wheel?

It depends on how many people and what else you are serving.

ASSEMBLY:

Before you Lay out the Puff pastry, decide if you want to slice the Cheese

in half Cross Wise to split in half, this is done if you want it stuffed.

Split it before you put it on the Pastry.

On a Sheet Pan place Parchment Paper then lay out your Pastry Dough.

Place the Brie Cheese on the Pastry.

Lay out the Apricot preserve.

Then the Pecans.

The next layer of Cheese if you are Stuffing it.

The edges are held together with Egg wash.

one Egg with 1/2 Egg shell of water and a pinch of Salt.

Brush the edges with a light brushing of Egg wash.

Bring up the corners and pinch the sides together leaving a vent at the top.

If you close it all of the way then prick wholes in the dough.

Making sure not to pool the wash.

Put any cut outs or other garnish and Egg wash the entire outside ” not the Bottom “

The oven at 350 Degrees preheated !!!

Bake for 50 minutes to an hour, may be more or less but not much.

It is important to make sure it is done !!!

Any questions?

Contact Me: I am here, and you can like my “Page” I wont hold it against you

Baked Brie, Cavier, and a bottle of anything would be Beautiful !!..!

Cheer’s !!..!

Country Gravy

18th century campfire cooking with cauldrons filled with bubbling goodness.  Hung off of tripods and other cooking methods.  People sitting around tables with blue checkered table clothes.   A true Cowboy cook out.
Your campfire may be larger or smaller than this one. I always enjoy cooking out doors. That is my wagon in the background and I used it as a Chuck wagon. A true Cowboy cook out.

This fun Photo is of the Fastest Draw in the West. It is a three day event.

Everyone dresses in period outfits and yes I cooked campfire style for three meals

each day and snacks in between. Some call it Dutch Oven Cooking. I call it Pleasing People.

For this photo I am thinking Country Gravy. Country Gravy can go with so many items from Biscuits and Gravy

to Fried Chicken ( https://homeontherange.blog/fried-chicken-from-home-on-the-range/ ), or Pork Cutlets. The list goes on Mashed Potatoes and I will leave it there for now.

3/4 c. Olive Oil

1/2 # bacon diced small

1 Onion diced small

2 t chopped Garlic

1 t Rosemary finely chopped

1 c. Flour sifted

1 qt. Milk

Salt and Pepper

Tabasco Sauce

Pretty small list of ingredients for such a great sauce.

In a medium sized pot heat the milk and have it ready sa you go.

In a separate med. sized pot heat the Olive Oil and add the diced Bacon.

Let that render at medium heat. Once it is browned.

Add the Onion and saute until translucent.

Add the Garlic and Rosemary, this cooks very quickly.

As soon as you smell the Garlic turn off the heat and add the Flour.

stir it in and re-apply the heat on low.

Stirring periodically making sure it does not brown ( this is your Roux ).

The Roux should cook about 10 minutes, it will look foamy and smell like roasting Hazelnuts.

Then adding 1/3 of the hot Milk at a time stirring it in until it is smooth.

Let it boil then turn it down to simmer.

A few drops of Tabasco Sauce, taste and season with Salt and Pepper.The sauce should be smooth and a little thick however not to thick.

I should talk about cooking out side with an open fire. Get your fire going and make sure it burns down into some coals and off to one side have a space to add more wood how ever not where you are cooking and move the coals around as you need the heat distributed.

Start your Coffee early it takes a while to heat the water.

I hope you enjoy !!! Cheers !!!

Surf and Turf, My Way

This Shrimp and fillet Mignon dish with Corn Coulis, reduced Balsamic Vinegar and Creme Fraiche I designed while working in Tucson Arizona. Depicting the Desert through food.
This Shrimp and fillet Mignon dish with Corn Coulis, reduced Balsamic Vinegar and Creme Fraiche I designed while working in Tucson Arizona. Depicting the Desert through food.

Surf and Turf

For this classic dish I am going to use Shrimp with Fillet Mignon served with

Corn Coulis reduced Balsamic Vinegar and Creme Fraiche.

2 – 4oz. Fillet Mignon

6 – 16/20 count Shrimp

2 T Butter

1-2 oz White Wine

2 crustinies

1 ear Corn

1/8 c Olive Oil

2 t. Garlic smashed

½ onion ruff cut

1 stock of Celery diced

1 sprig of Thyme

1 Bay leaf

Water

Salt and Pepper

½ c. Cream

½ T. Buttermilk

½ c Balsamic Vinegar reduced to 3 T. roughly ( I reduce quite a lot and use it for many garnishes )

2 sprigs Rosemary

Method

3 days in advance mix the cream and buttermilk, let that sit out stirring it once a day and covering then refrigerate.

it for 3 days. This will make the creme Fraiche.

make the Corn Coulis. Clean the ear of Corn and brown it over an open burner or BBQ.

Let it cool.

Cut the kernels off and run your knife down the cob to remove all of the good stuff.

Put the cob in a small pot and cover with water. Bring that to a boil and skim the foam off.

Let that simmer ½ hour and strain.

While the cob is simmering in another small pot add the Olive Oil and get it hot.

Add the onion and saute until translucent.

Add the Garlic and saute to expand the garlic.

Add the Celery and saute until it is as green as it could be.

Add the corn that you cut off of the cob and when that gets hot,

Add the corn stock, Bay leaf and thyme.

Bring it up to a boil and skim the foam and reduce the heat to simmer.

Let simmer ½ hour and place in a blender and puree until smooth.

Strain and season with salt and pepper.

Hold for service.

Season the Fillet with Salt and Pepper on both sides.

Heat some Olive Oil in a small skillet place the Fillets it should sizzle that means the skillet is hot.

Let them sear then turn them over and sear the other side.

Depending on the temp. you like is how long to cook them and at 4oz each they do not take long.

In an other skillet heat the Butter when it is melted and boiling add the Shrimp.

Reduce the heat and after a minute turn the Shrimp over.

Add some Garlic and let that expand.

Add the wine and once that is hot the Shrimp should be done. Do not over cook them.

Platting

The Corn Coulis down first, to cover the bottom of the plate.

Have the Creme Fraiche and reduced Balsamic in squeeze bottles.

Draw the lines on the Corn Coulis and with a tooth pick or knife blade draw the sauces out.

Place the crustini in the center of the plate.

The Fillet goes on that then 3 of the Shrimp and hold it together with the Rosemary.

Wallah !!! Cheers, I hope you enjoy !!!

Pork Loin with Fried Polenta

Pork Loin sauteed with onions and peppers on top of fried Polenta with tomato and fresh Sweet Basil with summer time Greens and baby Carrots around.  Sauce drizzled around the plate.
Beautiful presentation and great flavors. Photo by Karen Sue Photography…

1 – 6-8 ounce Pork Loin

Salt and Pepper

1/2 oz. Olive Oil

1/4 Roasted Red Pepper julienne

1/4 Roasted Yellow Pepper julienne

1/8 Onion julienne

1 clove Garlic minced

2 oz. White Wine

2 oz. Veal Glace

1 oz. Sweet Butter Cold

1 Serving Summer Time Greens, find it here, https://homeontherange.blog/

3 Baby Carrots

1 round Fried Polenta, find it here, https://homeontherange.blog/home-on-the-range-3/

1 thick slice of Beef Steak Tomato or any other veritey

3-4 leaves of Sweet Basil

Season the Pork Loin with Salt and Pepper.  Heat the Olive Oil in a small skillet and place the pork Loin

into the hot Oil sear when you turn the Pork Loin over add the onion and saute until translucent.

Add Garlic and let it expand, it could take seconds. Add the White Wine and de-glace the pan.

Add the roasted Peppers and Veal Glace place in a preheated oven at 425 degrees for 6-8 minutes, remove the Pork.

Put on an oven pan and return the Pork Loin to the oven.

Return the skillet to the stove top on high to reduce the sauce so it coats the back of a spoon.

Add the cold raw sweet Butter and stir in. Season to taste with Salt and Pepper.

Platting, put the Fried Polenta down and the Summer Time Greens around.

On top of the Fried Polenta place the Tomato and then Sweet Basil on that.

Remove the Pork Loin and place on top of the Basil and top with the Onion and Peppers, a little sauce

and the rest of the Sauce around the plate, The 3 Baby Carrots around…

Wallah. Pair this with a nice Chardonnay or Sauvignon Blanc.

Cheers !!!

Summer Time Greens

Jack LaLane with my self Matthew Riley.  Flexing for his 93rd Birthday at Matthew's at the Airport !!!
Jack LaLane for his 93 Birthday at My restaurant Matthew’s at the Airport. The next day to New York for the talk shows. Says these are some of the “Super Foods”

Summer Time Greens

Most farmers markets have the garlic shoots and green leafy vegetables.
Such as Swiss Chard, Mustard Greens, Kale and so on. Here is what to do with them.
I might have a few hot and cold ideas.

It is Summer Time, if you are Vegetarian simply substitute the Bacon with Coconut oil

1/2 # Bacon

1 med. Onion cut Julienne ( if from farmers market cut some of the green with it as well )

4 cloves of Garlic minced

3 Garlic shoots split and cut 1-2″ long

1-1/2 # of What ever your mix of greens is, rinse them well and let drain, some of them may need toweling.

I layer them and roll them up and cut across about 1/8″-1/4″ thick.

1/3 c. Chicken stock or Vegetable stock. Find the Chicken stock here https://homeontherange.blog/home-on-the-range-2/

Find the Vegetable stock here https://homeontherange.blog/home-on-the-range/

Salt and Pepper to taste

a pinch of Nutmeg

In a large skillet render the Bacon on mid. heat. add the Onion and saute about 1 minute.

Add the minced Garlic and let expand, that is you can smell the Garlic.

Next the garlic shoots toss a couple of times and add the assorted greens.

Toss the Greens together until thoroughly mixed.

Add 1/3 c. Chicken or vegetable stock. Let that steam for a minute and mix.

Season with Salt, Pepper and Nutmeg.

I do like to add different herbs that are growing in the garden that changes it up and adds different flavors.

Turmeric and different spices like curry as well as Peppers of different flavor and heat profiles.

As Jack LaLane would say these are the Super Foods and Spices.

Cold Smoked Salmon

Angelina Jolie and myself drinking Champagne and eating Cold Smoked Salmon.  She enjoyed it the plates are empty !!!
Angelina Jolie and I celebrating her instrument rating on her Pilots License with Cold Smoked Salmon.

I like the Wild caught Salmon. I get that we have a need to
farm fish like everything else. Not only to feed the planet
all so to learn biosphere diversity for our future inter-space
travel that we will need to raise our food in space. That being said…

1 Salmon filet skin on and pin bones removed.

1/2 c. minced Shallots

1/2 c. Kosher Salt

1/2 c. sugar

1# Grape Vines cut small ( or any other wood for smoking Cherry, Orange )

1 gal. zip lock bag full of Ice

Lay the Salmon out on a long pan Skin side down.

Spread the shallots out evenly on the Salmon.

Sprinkle the Sugar and Salt evenly over the Shallots and Salmon.

Cover with Plastic wrap and place another long pan on top of the Salmon.

In this Pan on top place a 10# to 15# weight on top and put everything into the

refrigerator for 3 days. This is curing the Salmon, what happens is the salt draws

out the moisture and the shallots and sugar flavor the Salmon.

Have your Smoker ready. On the bottom shelf place the bag of Ice.

Rinse the Salmon and pat it dry then on the next shelf place the Salmon skin side down.

In the fire pan place the grape vines and light on fire, I use a torch or the stove top.

Once the fire is lit extinguish it and place the smoking pan of wood chips under the Ice and close all doors.

Making sure it continues to smoke for 20 minutes. Remove the Salmon and let it cool then wrap in plastic and

refrigerate over night for service.

When slicing start at the head end of the filet and at a 45 degree angle slice as thin as possible.

Cold Smoked Salmon on top of crustinis with capers, onion, hard cooked eggs separated and grated finely, creme fraiche and fresh Dill .  A bottle of Locke vineyard Viognier.
Cold Smoked Salmon Appetizer

The garnish is hard boiled Eggs separated and grated finely, Red Onions small diced, Capers, Lemon, crustini with Creme Fraiche and fresh Dill.

I served this for Angelina Jolie after she got her instrument rating on her Pilots License.

Angelina joins women like Pancho Barns with the Happy Bottom Riding Club as an inspiration to women becoming Pilots more and more.

Chicken Pot Pie

finished Chicken Pot Pie with lattice topping !!!
Comfort food, photo from Karen Sue Photography

This is truly comfort food, of course there are many foods that are comfortable.

2 c. Onions large dice
1 c. Carrots large dice
1 c. Celery large dice
1-2 T. Garlic finely diced
3/4 c. Peas
1 t. Thyme
4 c. Chicken dice ( we used cooked Chicken that was left over ) I want to show how to
utilize leftovers. I like to make extra and freeze some for those busy days.
1/2 c. Olive Oil
1/2 c. Flour
5 c. Chicken stock
salt and pepper to taste.
2 sheets Puff Pastry or flaky pie dough
1 egg

Onions are translucent and adding the Carrots. Photo by Karen Sue Photography.
Onions are translucent, adding the Carrots. Photo by Karen Sue Photography.
Carrots are cooked, adding the Celery. Photo by Karen Sue photography
Carrots are cooked, adding the Celery. Photo by Karen Sue photography
The Celery is ready now adding the Chicken. Photo by Karen Sue photography.
The Celery is ready now adding the Chicken. Photo by Karen Sue photography.
The Chicken stock is in the Peas go in at the last minute so as not to get discolored. Photo by Karen Sue photography.
The Chicken stock is in the Peas go in at the last minute so as not to get discolored. Photo by Karen Sue photography.
Filling the pie shells getting ready to top them. Photo by Karen Sue photography.
Filling the pie shells getting ready to top them. Photo by Karen Sue photography.

Get your mise en place together. Heat the Olive Oil in a large pot, add the Onions and cook until translucent.


Add the Garlic let it expand then add the Carrots and cook a few minutes. Add the celery cook until bright Green then
add the Thyme then the Chicken.

Turn the burner off then add the Flour stir in then the fire should be low. Cook about 10 minutes until
the flour is cooked.

Have the Chicken stock hot and add 1/3 at a time stirring until smooth. Bring it up to a boil, reduce to a simmer stirring ounce in a while. Cook about 10 minutes season to taste with the Salt and Pepper.


Have your Pie dishes lined with the dough, fill with the filling, brush the edge of the dough with the Egg wash (crack the egg into
a small bowl add a pinch of salt and I use a fork to whip the Egg add 1/2 a shell of water then beat it again).


Cut the remaining dough into 1/2 inch strips and place on top, egg wash them as well. Place on a baking sheet and into a
preheated oven at 350 degrees. Bake until done about 50 minutes to an hour. I like to freeze some before they are cooked for later.


A nice Savignon Blanc to go with this and I will say Cheers !!!

Parsnip Potato Puree with Roasted Garlic

Wine pairing; Tables Creek 2017 Roussanne

8 oz Parsnips

1 ½ lbs Russet Potatoes

2 cloves Elephant Garlic

Olive Oil

2 oz Sour Cream

2 oz Cream

2 oz Sweet Butter

Small bunch of Parsley, fine chopped

Salt to taste

Pepper to taste

Nutmeg to taste

Slightly oil the unpeeled cloves of garlic and wrap in foil. Place in 400 degree oven until tender

Peel and dice parsnips and potatoes. Bring salted water to boil, add parsnips and simmer about 5 minutes, Add potatoes and cook until tender. Strain and place in mixer bowl. With a paddle attachment, mix the potatoes and parsnips. Add the peeled roasted garlic and mix for 1 minute more. Add the creams and butter slowly then whip for approximately 1 minute. Do not over mix or they will become starchy. Season to your taste with salt, pepper and nutmeg. Place on baking sheet under broiler or salamander until golden brown. Serve garnished with a sprinkle of chopped parsley. Suggested accompaniment is Herb encrusted Noisettes of Spring Lamb…

Chocolate Encrusted Espresso Creme Brulee with Chocolate Bourbon Ice Cream

After Dinner this is what I am thinking !!..!

Chocolate Encrusted Espresso flavored Crème Brûlée with Chocolate Bourbon Ice Cream

Paired with Justin 2004 Obtuse or Ramos Pinto NV Porto Tawny

Cocoa Dough

8oz butter, softened

1 1/2c. Powdered Sugar

1\2t salt

4 eggs

3 1\2 c. Cake flour

1 c. Cocoa powder

Sift together cake flour and cocoa.

Cream together butter, sugar and salt. Add the eggs one at a time. Add the flour mixture and mix until smooth. Refrigerate for one hour. Roll out the dough on a slightly floured board to 1\8” thickness place tart pan upside down on the dough and cut 1” around larger than the pan. Fold lightly in 1|2 and place into the tart pan and open. Cut the extra dough with your hands. Place another tart pan inside the dough and invert onto a baking dish [ repeat 5 times for 6 tarts]. Bake upside down for 6-8 min. @ 400 degrees, turn pans over and remove the top pan and finish baking until done [ another 2-4 min]. Let cool.

Espresso Flavored Crème Brûlée Filling

3c. Cream

2 shots Espresso

12 egg yolks

1 1\2 oz .Corn starch

1\4c. * Vanilla Sugar

Have the egg yolks, sugar and starch mixed together in a medium bowl. Heat cream and espresso to just before boiling. Liaison with the hot cream in order to bring up the temperature of the egg yolk mix then whisk in the remaining cream, stirring continuously until thickened and barely bubbling on medium high heat. Strain through a fine sieve and place in an ice bath to let cool but not set, pour off into the chocolate tart shells, refrigerate over night.

* add a vanilla bean to granulated sugar. Utilize sugar and replace as needed.

Chocolate Bourbon Ice Cream (may as well make enough to have in the freezer for later)

32 oz. Heavy whipping cream

16 oz. Milk

1 1\2 c. * Vanilla Sugar

16 Egg yolks

1 1\2 c. Dark Chocolate, finely chopped

1\2c. Bourbon

Heat the cream, milk and 1c. Of the sugar up to just before the boiling point. Have the egg yolks and remaining sugar mixed together in a bowl and make a liaison by adding some of the hot liquid into the cold egg mixture while whisking, once the egg yolk is warm enough add to the scalded cream mixture whisking continuously until it just reaches the simmering point, add the chocolate and keep whisking until melted then add the bourbon and strain through a fine sieve, chill in a ice bath stirring occasionally. When the mixture is cold place into an ice cream machine and spin until cone, remove into a freezer container, cover and place in the freezer. Reserve for service.

* add a vanilla bean to granulated sugar. Utilize sugar and replace as needed.

Tuile Batter [ for spoons ]

1# Powdered Sugar

1# Egg Whites

1# Cake Flour

1T Honey

1T Orange Zest

8oz. Butter, melted

Sift powdered sugar and mix with egg whites. Add the sifted flour, mix in and add honey and zest mix. Drizzle the melted butter over the mixture while mixing on low speed.

Cut a thick plastic sheet out to form a spoon then spread the tuile batter inside of the cut out on a baking sheet lined with a silpat repeat this procedure 6 times. Bake at 375 degrees for 3-7 min. until golden slightly. Remove from pan immediately and form over a sharpening steel.

Crème pâtissière

8oz. Cream

2oz. * Sugar (vanilla)

4 Egg yolks

Heat cream and sugar to scald. With the egg yolks in a bowl make a liaison and add back to cream continue whisking until the mixture starts to boil. Strain through a fine sieve, and place in an ice bath stirring occasionally while it cools.

* add a vanilla bean to granulated sugar. Utilize sugar and replace as needed.

Chantilly Cream

8oz. Cream

2oz. Powdered Sugar

1\2 t. Vanilla Extract

Whip the cream until it starts to thicken. Add the sifted powdered sugar and whip until stiff. Add Vanilla and mix in.

Fold together 1\2 of the Crème Anglaise and the Chantilly Cream. DO NOT MIX–FOLD IN THE CREAM—.

Chocolate Sauce

3 oz dark chocolate

3 oz cream

½ oz framboise (raspberry Liquor)

Melt the chocolate over double boiler. Heat cream to just a boil but not boiling over. Add Frambois and let cool. Mix with the chocolate when they are at the same temperature, about 90 degrees. Put into a squeeze bottle reserve at 90 degrees for service.

Assemble

Powder sugar

Chocolate shaved

Espresso beans

Chocolate sauce

Granulated sugar

Chocolate tart w/espresso filling

Crème de patisserie

Chocolate bourbon ice cream

Toile spoon

Dust serving plate by sifting powdered sugar over the edges. Squeeze out chocolate sauce creating a pattern on the plate. Sprinkle the shaved chocolate over the powered sugar and espresso beans.

Sprinkle granulated sugar over filled chocolate tart. Caramelize sugar with a torch. This is accomplished by starting in the center of the tart and the sugar will melt and then foam and then turn brown. Work your way outside the tart until the entire tart surface is caramelized. Place in the center of the plate, scoop ice cream and place on plate beside the crème brûlée and spoon the crème de patisserie on the opposite side ½ on and ½ off the crème brûlée- place Tuile spoon across the top held up by the ice cream and the crème de patisserie.

Serve ‘PROUDLY’

Pineapple Cole Slaw

Pineapple Cole Slaw

Lets talk pineapple for a minute. Fresh fruit is preferred how ever I know it is not
all ways possible. Canned fruit contains syrup. When using fresh you might have to add a little
sweetner. I have been using agave of late, it is very sweet however and the other is honey local is
best. The canned fruit is sweeter so I just add a little of the syrup.

1/2 head Green Cabbage shredded (use the rest for corned beef and cabbage, minestrone soup
or kimchi)
1/4 head Red Cabbage shredded (use the rest for baverian red cabbage with bacon and onions)
1 med. carrot shredded
3/4 c Mayonaise (if you don’t make your own then I suggest Best foods Mayonaise they make one with olive oil)
3/4 cup of pineapple diced
1/8 c. orange juice (just enough to thin out the Mayonaise)
salt to taste
pepper to taste
3 dashes Tobasco sauce

Mix the Cabbages and carrots together, mix the wet ingredents separately. Combine the wet and dry ingredents
along with the Pineapple. Season with the salt, pepper and tabasco.
Serve this with the Dry Rubbed Pork Ribs and Pulled Pork Sliders !!! Cheers !!!

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