Finally, I got around to this and I am glad I did. Ile de France brie baked in puff pastry with a whiskey fig compote and fennel. These flavors are so grown up its scary.
I have been getting this magazine for years and my subscription recently ran out and I just now realized it. What have I been doing? Cooks Illustrated is a great source for all kinds of things you thought you knew but found out you didnt. The online version is good but its nice to hold it and fold the spine back, and dog ear pages, you know what I mean,
I wrapped up the brie in puff pastry and baked it until it was golden.
I simmered some figs in a little butter, whiskey and a touch of honey until it was as thick as grandmas accent and poured this all around the hot baked brie. I topped it off with some fennel fronds and dove in.
Since 'william' is such a big fan I thought I would give 'william' another look.
31 comments:
puff pastry....whiskey fig compote....and fennel.....ahh.....huh?
Where's the venison?
This must mean you got past the Crusades huh?
That looks amazing.
I am loving the antique sterling (Whiting Lily?) serving piece.
and that brie is just gorgeous!
That's look so good. That would cheer me up any day.
Heard of this book but never thought it was good,.. I too love gathering books and ear marking them puff pastry looks wickedly delicious...
micky-t: yeah I bounced out of it...
harmony: thanks..
stacey: it says 1847 rogers bros...I have all kinds of varietal silver pieces, I have been collecting them for years.
jenn: its like a grown up version of something sweet and savory but I cant put a handle on it...
ramya: it is pretty good, it has a lot of helpful hints - some common some not so common.
baked brie in puff pastry - that does sure sound good!
That looks like barf on a pile of turds! You faker! What's your day job? Toilet cleaner? William
That looks beautiful and yummy!
Oh my gah, this looks totally delicious! I could definitely go for some brie in puff pastry right now.
Yum...more figs! I've had a subscription to cook's illustrated since it's inception (I'm fairly certain this is true...I'm getting up in years, my memory is getting dodgy) anyway, I love it. I've learned quite a bit.
I'm getting on a plane right now so that I can come over and have some, 'k?
Made my entry Friday, sent it in.. Will blog about it late Sat. or early Sun. as I have a chili contest to do Saturday. It's tasty, and easy, but you certainly out- plated me again!
OMG! this looks so good.
5 star: the sweet is what helped it out
william: did you type that with one finger or two?
starr: I had a hard time sharing...
elyse: puff pastry makes ordinary-extraordinary
jill: it has good tips...or did I say that already
spud: that sounds great!
buff: I cant wait to see it and good luck in the contest.....
That looks heart-attackingly good! I think I might have the figs while you slurp your Brie. The whole package might be a bit overwhelming to me
god I love brie. never ever thought to use a touch of whiskey. it melds well? I can see the figs going well with whiskey. I must try then.
that is one old victorian fork you got there.
gastroanthropoligist: dang good!
anette: it is lighter than it looks..
dawn: yeah the whisky gives it just enough of an edge to combat all the sweetness...honestly the entire thing had a dessert feel to it.
Without a doubt, your blog is always such a treat DoggyB. Your gnocchi and this scrumptious brie dish would totally hit the spot right now!
have a great weekend!!
--snow
that is the best looking thing you've made all week! I love brie, life is too short to deny yourself of brie no matter how high the cholesterol is!
brie in puff pastry is one of my favorite things! i've done it with spicy sausage and red pepper jelly, raspberry preserves and sliced almonds, and granny smith apples, walnuts, honey and truffle oil. but never this! i love the fig and fennel combo! i must try it immediately!
This would hit the spot for me. Again no dirty thought intended.
I love the CI mags too, do you ever watch the show?
Damn that looks good!
I've been on the fence about Cooks Illustrated--their free sample issue seemed very middle-american in flavor (well, it is out of Minnesota) but I like the technical info.
I love how melt-y and puff-pastry-y it is!
wow - that is one hell'uva delicious looking brie dish!
What an amazing bake brie dish!
"... Cooks Illustrated is a great source for all kinds of things you thought you knew but found out you didnt ..." so true, so true.
If I had lots of money to spare, I would subscribe to most good food magazines: Food & Wine, Saveur, etc. But since that's not the case, Cooks Illustrated is the only one on my list currently. These people know exactly what characteristics to look for in a dish and how to achieve them. They teach you how to do basic things the right way, so you can improvise and get all fancy on a solid foundation. In my opinion, if one doesn't know how to make a good plain muffin batter, it's doesn't matter that one's recipe combines five exotic fruits and six French cheeses -- it's not going to be good.
Now that I think about it, I kind of use this criterion to judge which of the many, *many* food blogs I care enough to read also. You just confirmed what I already thought - that you're someone whose taste I can trust.
man, that looks absolutely decadent.
Fig and whiskey! Delicious.
omg, this looks amazing! something about fig is so sexy to me..
hmmmm..this "william" seems to stink to high heaven as an imposter. why write the "name" twice? Really trying to convince yourself or us??? Faker?? Coward??? Thou shalt look in the mirror "william" and i bet a not so attractive troll will be staring back at you...with horribly slopply jail food on the table behind you
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