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Recipes
Three-Cheese Tart with Chocolate and Orange
By Brie
It's okay to be a little naughty this season
- FOR THE TART:
- Chocolate and Nut Tart Crust
- 3 ounce cream cheese
- 1/2 cup mascarpone
- 1 cup fresh whole-milk ricotta
- 1/3 cup granulated sugar
- 1 large egg
- Flour.
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy cream.
- FOR THE ORANGE MARMALADE GLAZE:
- 1/4 cup orange marmalade
- 1/4 cup orange juice
- 2 teaspoon freshly squeezed lemon juice
- 2 tablespoon granulated sugar.
- FOR CHOCOLATE AND NUT TART CRUST:
- 1 cup unbleached all-purpose flour
- 1/4 cup plus 3 tablespoons Dutch-processed cocoa powder
- 1/2 cup sliced almonds (toasted and finely ground)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoon pure vanilla extract
Corned Beef Hash Casserole
By Brie
Try Michael's version of this classic breakfast dish!
- 1 1/2 Lb Challah/Brioche/or Pullman (crusts trimmed)
- 1/3 Lb Corned Beef (shaved)
- 2 Onions (sliced and caramelized)
- 4 cups Gruyere (shredded)
- 1/2 cup Chives (chopped)
- 1/2 cup Fresh Parsley (chopped)
- 8 large Eggs
- 4 cups Whole Milk
- 2 tablespoons Whole Grain Mustard
- 1 tablespoon Kosher Salt (to taste)
- 1 tablespoon Chile Flakes
- 2 teaspoons Black Pepper (or to taste)
Chestnut Crepes with Radicchio and Mushroom Filling
By Brie
Mario serves this dish at Babbo, one of his restaurants
- For the Crespelle:
- 1/2 cup Chestnut Flour
- 1/4 cup All-Purpose Flour
- 2 Eggs
- 1 cup Whole Milk
- 4 tablespoon Unsalted Butter
- Salt and Pepper
- Olive Oil (for pan)
- For the Filling:
- 5 tablespoon Extra Virgin Olive Oil
- 1/4 cup Shallots (Cut Into A Fine Dice)
- 1 pound Mixed Mushrooms (Finely Chopped)
- 1 tablespoon Fresh Rosemary (Finely Chopped)
- 2 Sprig Thyme (leaves only finely chopped)
- 1 Head Radicchio Lettuce (Cut Into A Fine Chiffonade)
- 1/4 cup Freshly Grated Parmigiano-Reggiano
- 2 tablespoon Balsamic Vinegar plus Some to Taste
- Salt and Freshly Ground Black Pepper to Taste
- 2 tablespoon melted butter
Fried Black-Eye Peas
By Brie
"I make these with leftover cooked black-eyed peas cooked with ham hocks or smoked turkey from New Year's
- 1/2 pound bacon
- 3 cups canned black-eye peas, rinsed and drained
- 2 tablespoons minced shallot
- 1/3 cup chopped roasted red peppers
- 3 tablespoons all-purpose flour, or as needed
- salt and black pepper to taste
- 1 tablespoon butter
- 1 tablespoon vegetable oil
Georgia-style Barbecued Turkey Sandwiches
By Brie
Dinner made easy with hot burger bun sandwiches that are filled with slow cooked spicy turkey
- 4 turkey thighs (about 3 lb), skin removed
- 1/2 cup packed brown sugar
- 1/4 cup yellow mustard
- 2 tablespoons ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons Louisiana-style hot pepper sauce
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons liquid smoke
- 12 burger buns, split
- 1/2 pint (1 cup) creamy coleslaw (from deli)
Asian-Style Turkey Meatballs
By Brie
This appetizer goes perfectly with football
- For the Meatballs:
- 1 pound Ground turkey
- 2 Scallions (finely chopped)
- 1/2 cup Cilantro (finely chopped)
- 1 tablespoon Sesame oil
- 1 tablespoon Coconut oil
- 2 tablespoon Low-sodium soy sauce
- 1/2 cup Dry and whole wheat bread crumbs
- 1 Egg (lightly beaten)
- Salt
- Pepper
- For the Sauce:
- 1/4 cup Brown sugar
- 1/4 cup Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 3 Slices Fresh ginger (smashed)
Italian Lemon Butter Chicken
By Brie
"About eight years ago, a dear Italian woman introduced me to this dish
- Lemon Butter Sauce:
- 1/4 cup white wine
- 5 tablespoons fresh lemon juice
- 5 tablespoons heavy cream
- 1 cup butter, chilled
- salt and pepper to taste
- Chicken and Pasta:
- 1/2 pound dry farfalle (bow tie) pasta
- 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness/THIN BREASTS OR TENDERS
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- salt and pepper to taste
- 4 ounces bacon
- 6 ounces mushrooms, sliced
- 6-12 ounces artichoke hearts, drained and halved
- 2 teaspoons capers, drained
- chopped fresh parsley for garnish
- Serve with warm French bread and a leafy green salad with a lite vinaigrette dressing.
Bacon Bourbon Wings
By Brie
What could make chicken wings better? Bacon! Try this tasty recipe!
- 24 chicken wings
- Peanut oil for frying
- 1/4 cup brown sugar
- 4 cloves of garlic (finely chopped)
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon ground ginger
- 3 tablespoons butter
- 1/4 cup soy sauce
- 1/2-3/4 cup bourbon
- 3/4 cup ketchup
- A few dashes of hot sauce
- 12 slices of bacon
BLT Dip
By Brie
Try this quick and easy dip recipe and your next game day party!
- 1 cup Sour Cream
- 6 slices Bacon fried until crispy (chopped finely)
- 2 tablespoons Finely Chopped Chives or Scallions
- Freshly Cracked Pepper
- 1/2 cup Grape Tomatoes (sliced in half)
- Salt (to taste)
Roasted Beets with Horseradish Vinaigrette
By Brie
Don't forget the vegetables at your holiday party
- FOR COOKING THE BEETS:
- 1 pound Beets (stems removed and discarded/scrubbed/patted dry)
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Freshly ground black pepper.
- FOR DRESSING AND SERVING THE BEETS:
- 1 1/2 tablespoon Apple Cider Vinegar
- 1 1/2 tablespoon Dijon Mustard
- 3/4 teaspoon Kosher Salt plus more to taste
- 1/2 teaspoon Freshly ground black pepper plus more to taste
- 3 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Prepared Horseradishplus more to taste
- 1 Bunch Scallions for garnish chopped