I decided a tart would be the perfect dish. For nice fall flavors, I sauteed crimini mushrooms with shallots and garlic, then added artichoke hearts to the mix. I made a custard of eggs, cream, and goat cheese, and poured it on top of the tart. The result was rich and creamy tasting, with earthy vegetables complementing the goat cheese flavored custard. The buttery crust held it all together. I can’t wait to have a dinner party sometime soon, because I know this will make an impressive started with a simple salad.

1 1/3 cups all purpose flour
1/2 tsp kosher salt
8 Tbsp (1 stick) butter, cut into small pieces
1 large egg, lightly beaten
2-4 tsp ice cold water

In a food processor, combine the flour, salt, and butter. Pulse about 10 seconds, until it resembles coarse meal. Add the egg and mix again for a few seconds, until the dough starts to come together into a ball. If the dough is too dry, add ice water 1 teaspoon at a time until the dough comes together. Turn onto a lightly floured work surface, shape into a disc, and wrap in plastic wrap. Refrigerate for at least 3o minutes.

Tart Filling
1 tbsp extra virgin olive oil
1 medium shallot, finely chopped
5 ounces crimini mushrooms, roughly chopped
1 clove garlic, minced
1 tsp herbs de Provence
3 artichoke hearts, cut into eighths
salt and pepper
1/4 cup cream
2 eggs
5 ounces goat cheese, softened

First, make your Pâte Brisée. Let it chill for at least 30 minutes, then let stand at room temperature before using it.

Preheat the oven to 350 degrees while you work on the tart filling. While the dough is resting, heat the olive oil in a saute pan. Add the shallot and garlic and saute for about 2 minutes, until softened. Add the crimini mushrooms and saute about three minutes more, stirring to avoid burning the onions and garlic. Gently add the pieces of artichoke hearts, stirring carefully so they don’t break apart. Season with herbs de Provence and salt and pepper. Set aside.

On a floured surface, roll out the dough to about 1/4 inch thick. For mini-tart pans, trace with a knife around each tart pan, leaving about 1/2 inch border around the tart pan. Press each circle of dough into the tart pans, cutting off any extra dough. Blind bake the tart shells for about 10 minutes, until they start to turn golden.

In a blender, mix the two eggs, heavy cream, and softened goat cheese.

Take each pre-baked tart shell and carefully heap the artichoke and mushroom mixture into the shell. Pour the goat cheese mix on top, being careful not to have it overflow. Bake the tarts for about 15 minutes, until the custard is completely set and does not jiggle when you shake the pan.

44 votes,
Rating: 2.45/5
Total points:  107.8
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Brie “mac and cheese”

1/2 lb of penne or your favorite pasta
Two large wedges of Iledefrance Brie
1/2 stick of butter
2 tbsp butter (for toasting bread crumbs)
1 1/2 cup of whole milk
1/2 cup heavy cream
5 tbsp of flour (or more to thicken)
1 cup diced portabello mushrooms
2 tbsp olive oil
1 sprig of fresh chopped rosemary
1/2 cup bread crumbs
1 tsp onion or garlic powder
Kosher salt to taste
Truffle oil to taste

Salt water, bring to a rapid boil, and cook pasta as directed by your preferred brand.

Preheat oven to 400 degrees.
Chop rosemary (leaving some of the spring for garnish aside) and mushrooms, toss in olive oil, place on a non stick pan and bake until tender (about 15 minutes) at 425 degrees.

Remove rind from one wedge or half wheel of Brie and set aside. Slice second piece into 1/4 inch pieces with rind on.

While pasta is cooking- begin making the rue for cheese sauce by melting butter over low heat and whisking in flour to thicken.
Rue should be a light sandy like consistency. Add more or less flour as needed. Season with a pinch of kosher salt and onion or garlic powder. Add cream and milk, stir until thick.
Tear pieces of Brie without the rind into small chunks and add to sauce. Gently fold cheese until melted and quickly remove from heat.

Toast bread crumbs in butter, set aside.

Drain pasta, toss with mushrooms (juice and all), then gently fold in Brie cheese sauce. Transfer to a non stick ceramic baking dish.Top with toasted bread crumbs and layer slices of Brie with rind from second wedge on top. Cook at 400 degrees for about 10 minutes or until cheese is slightly melted.

Remove from oven and top with fresh rosemary and truffle oil.

Serves 6 as a side dish, 4 as an entree.

Votes: 102
Rating: 3.16/5
Total points: 322.32
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bookofyum.com/blog/

Ingredients
1 tbsp. olive oil
1 large onion, chopped
1 garlic clove, minced
2 potatoes, cleaned chopped
Trader Joe’s pasta seasoning (or other favorite spice blend)
1 carrot, peeled and chopped
1/2 GF bouillon cube and enough water to cover ingredients
broccoli florets from 1/2 of a medium stalk of broccoli, trimmed into bite sized pieces
1 tbsp. butter
1 tbsp. white rice flour (or other flour of your choice)
1 cup lowfat milk
3 oz. goat cheese
salt
freshly grated pepper
smoked paprika
GF biscuit type crust*:
Chebe all-purpose mix
2 eggs
2 tbsp. all natural spectrum shortening
5 tbsp. water or milk
handful of fresh grated parmesan

Directions
Preheat oven to 375 F and prepare casserole dish by spraying with nonstick cooking spray.
Heat olive oil in a dutch oven and add your chopped onion. Let it cook until partly translucent and add your minced garlic clove. Combine ingredients. As garlic starts to release its fragrance add your chopped potatoes and stir. Season with your Trader Joe’s or other spice blend. Let the potatoes brown a little, turning occasionally. Cook for 5 minutes or so, and then add your chopped carrot. Heat some water and then add your bouillon cube, mashed to the center of the pot, pouring enough hot water over it to barely cover your vegetables. Let them simmer until the potato is cooked through and the liquid has mostly reduced. Add your small broccoli florets and cook for another minute. Then make a well in the center of the pot and melt butter in it. Add your rice flour to the well and let it thicken. Slowly add milk, stirring gently. As milk sauce thickens, add your goat cheese and stir to combine. Season with salt and pepper. Pour into prepared casserole dish and sprinkle with smoked paprika.
Prepare your biscuit topping by mixing ingredients thoroughly in a medium bowl, kneading if necessary. If using Chebe mix, shape biscuits into little balls. Then take each ball of dough and flatten into a disc, placing on top of the filling so that you have rows of mini biscuits covering the filling. You can also use your favorite biscuit mix (such as Pamela’s biscuit mix*) and simply drop the dough onto the filling.
Bake for 35-35 minutes, or until biscuit topping is baked to your satisfaction. Enjoy this homey, tasty one dish meal!

Notes
*You can use your favorite biscuit recipe in place of the Chebe mix. For gluten-free options, try
Pamela’s lowfat biscuit mix topping found here:
http://www.bookofyum.com/blog/gluten-free-biscuit-recipe-lowfat-baking-with-pamelas-pancake-mix-1567.html
or a Mashed Potato Shepard’s pie type topping
For those not following a gluten-free diet, try your favorite prepared biscuit mix as a topping.

Votes: 45
Rating: 2.31/5
Total Points: 103.95
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Chicken and Brie Pizza with Apricot-Chardonnay Reduction & Duck and Brie Pizza with Merlot Reduction
Serves 6 to 8
Prep time: 1 hour
Bake time: 20 minutes

Ingredient List
Dough
Enough pizza dough to make eight personal size (6-7″) pizzas – about 2 lbs.
1 tablespoon olive oil (for brushing)
Cheese ~
1 13.2 ounce wheel of Ile de France Le Brie, cut into small wedges
Chicken
2 tablespoons white wine vinegar
2 tablespoons dijon mustard
2 teaspoons water
3/4 lb. boneless chicken breast, pounded to 1/2″ thickness
Duck
2 6-ounce boneless duck breasts
Salt and pepper
Apricot-Chardonnay Reduction
1 tablespoon butter
2 medium shallots, chopped
1/4 cup dried apricots, chopped
1/4 cup chardonnay jelly (apple jelly may be substituted)
1-1/2 cups chardonnay
Merlot Reduction
1 tablespoon butter
3 cloves garlic, thinly sliced
1/4 cup merlot jelly (currant jelly may be substituted)
1-1/2 cups merlot

Prepare the dough (if you are making your own pizza dough, follow your recipe instructions through the first rising)
Using a sharp knife, cut your dough into eight equal pieces. Take each piece and form it into a ball by pulling the edges under and tucking them upward in a circular motion. Roll the ball gently on an unfloured flat surface with the palm of your hand until it feels smooth and free of air pockets. Place each ball on a parchment lined baking sheet, cover with a damp towel and set in a warm place to rise for about 30 minutes.

Prepare the chicken
Preheat oven to 400°F. Whisk together the white wine vinegar, dijon mustard and water. Pour over the chicken, turning to coat evenly. Allow to marinate for about 10 to 15 minutes. Spray a foil-lined roasting pan with nonstick spray and arrange the chicken in a single layer. Place in the oven and roast until just cooked through, about 8 to 10 minutes. Remove from oven, let rest for 5 minutes, slice into strips and set chicken aside.

Prepare the duck
Preheat oven to 400°F. Trim the layer of skin on the duck breast to the size and shape of the meat. With a sharp knife, score the fat (don’t cut through to the meat) every quarter-inch. Turn the breast and score again to create a criss-cross pattern. Season both sides of the meat with salt and pepper. In a large skillet over medium-low heat, place the duck breasts skin side down. Cook for 8 to 10 minutes, or until the fat is rendered and the skin is a crispy, golden brown. Turn the breast over and cook for another 2 minutes. Finish the duck in the oven for 3 to 4 more minutes until cooked through, but still rosy pink inside. Allow to rest for 5 minutes, slice into strips and set aside.

Prepare the apricot-chardonnay reduction
Heat the butter in a skillet over medium heat. Add the shallots and cook until soft and translucent. Add the apricots, jelly, and chardonnay. Stir to combine and continue to simmer until the mixture is syrupy and reduced to about 1/2 cup (about 20 to 25 minutes).

Prepare the merlot reduction
Heat the butter in a skillet over medium heat. Add the garlic and cook until slightly softened. Add the jelly and merlot. Stir to combine and continue to simmer until the mixture is syrupy and reduced to about 1/2 cup (about 20 to 25 minutes).

Assemble the pizzas
Preheat oven to 500°F. Cut two pieces of parchment paper to fit a large baking sheet and set aside. Put the baking sheet in the oven to preheat. Place one ball of dough on a lightly floured surface. Begin shaping into a pizza by flattening the dough with heel of your hand. Rotate the dough while gently stretching outward to 6 or 7 inches in diameter. Once the dough is stretched to size, crimp the edges to form a slightly thicker rim. Repeat with the remaining balls of dough and place four on each sheet of parchment paper.

Brush all of the pizza crusts lightly with the olive oil, avoiding the edges. Brush four of the crusts with the apricot-chardonnay reduction, reserving a little bit for drizzling over the top. Distribute half the brie between those four pizzas and arrange the sliced chicken between the pieces of cheese. Drizzle the chicken with the remaining reduction. Remove the baking sheet from the oven and carefully slide it under the prepared pizzas.

Place in the oven and bake for 7 to 9 minutes or until the crust is baked and the brie is bubbly. While the first batch of pizzas are baking, repeat the assembly process using the merlot reduction, remaining brie and sliced duck. Bake for the same amount of time as the chicken pizzas.

Gently slice each pizza into four wedges with a sharp knife (a pizza cutter may tear the pizza) and serve with a choice of red or white wine and a light tossed salad.

Votes:62
Rating : 3.16/5
Total points: 195.92

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You tube Video link:
http://www.youtube.com/watch?v=edA6oJQiBCE

1 cup all purpose flour
6 Tablespoons ice cold butter
dash of salt
3 Tablespoons ice cold water
1 egg
1 teaspoon dried dill weed
2 oz Ile de France Brie
Honey ham thinly sliced (5 pieces)
1 Tablespoon Dijon honey mustard

Note: The Brie will slice easier if it is very cold.
The butter and the water should be very cold.
Use only very thinly sliced or shaved ham for this recipe.
You may use more cheese, if you wish. 2 ounces is 1/2 of a round of Ile de France Brie as packaged.Butter should be cut into 1 inch cubes.
Use a pastry blender to mix the flour, salt, dill weed and butter together. As the mixture begins to look crumbled, add a little cold water and continue to mix. Add water until the flour mixture becomes slightly moist and then add an egg yolk and continue to mix it with your hands.
If the flour mixture is too wet, add a little more flour. The mixture should be slightly dry when you finish mixing it together.
Place a piece of plastic wrap on the counter to use under the dough while you roll out the crust.
Make sure you put a little flour on your rolling pin and on the plastic wrap first, and then start to roll out the dough.
You should roll it out until it is the size of a dinner plate.
Spread the mustard in the middle of the rolled out dough with the back of a spoon.
Leave about 2 inches around the sides without mustard.
Place the ham in the circle over the mustard, and then put the thinly sliced brie on top of the ham.
Use the plastic wrap to lift the edges of the tart and enclose the mixture.
You will want to fold it in about 2 inches and leave the middle open.
Use parchment paper to line a baking sheet.
Lift the plastic wrap and the tart and put it in the middle of the baking sheet.
Carefully roll the plastic wrap away from under the tart until you have the tart on the baking sheet.
Brush the tart crust with egg white before baking.

Bake on the middle rack of the oven at 425F for 25 minutes or until golden brown.

Remove from the oven and let the tart sit for at least 5 minutes before you take it off of the baking sheet. Serve warm.

Votes:1,157
Rating :4.52/5
Total Points: 5,229.64

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