Brie

Creamy Brie, Bacon, and Pea Pasta

by Shawnda on February 9, 2015

in Brie,Mac & Cheese,Pasta, Rice, and Grains,Pork

Macaroni and Brie with Bacon and Peas

As much time as I’ve spent there over the last couple of years with my mom, you’d think I wouldn’t be so surprised. But I still am. How a hospital, a place with a core business model of healing and wellness, can have such awfully unhealthy food is beyond me.

I spent a week eating from bags, boxes, and coin-operated machines. And unless we’re counting Polynesian sauce as a vegetable, there were some days that I’m certain nothing I took a bite of ever grew in any ground.

But as we’re again returning to some sense of normalcy around here, heavy one house guest (hi mom!), I have returned to zoodling everything in sight and making magical melty cheese sauces. And for those who refuse to jump on my still-a-one-girl zoodle bandwagon, they get pasta with their magical melty cheese sauces. Real pasta.

Macaroni and Brie with Bacon and Peas

I mentioned before how I’ve been playing with sodium citrate for a few weeks. I took a house favorite, Bacon & Pea Macaroni and Cheese, and gave it a makeover with some creamy brie. The original recipe uses fat-free Greek yogurt, pasta water, and easy-melting cheeses to achieve a nice and creamy sauce.

But today’s recipe? It uses brie, milk, and a 1/2 tsp of that sodium citrate to achieve melty perfection. It’s macaroni and cheese with brie.

Macaroni & Brie with Bacon and Peas

Macaroni and Brie. Or at least it would have been if I’d had macaroni and brie. So Bowties & Brie it is! (And I’ll show you the Zoodles & Brie version soon.)

Creamy Brie, Bacon, and Pea Pasta

Make a creamy stovetop macaroni cheese sauce with brie, milk, and a little sodium citrate.

Ingredients

  • 12 oz pasta
  • 8 oz frozen peas
  • 8 oz wheel of brie
  • 5 slices of bacon
  • 1/2 tsp sodium citrate
  • 1/2 cup milk
  • Salt
  • Pepper

Instructions

  1. Boil pasta in salted water according to package directions. In the last two minutes of cooking, you'll add the peas to heat through.
  2. While the pasta is cooking, crisp up the bacon (I did it in the microwave) and prepare the brie.
  3. Use a spoon to scrape the white off the brie and then use a vegetable peeler to go around the edge of the wheel to remove the hardened rind.
  4. Cut the wheel in 8 wedges and use the peeler to make a quick pass over the top and bottom surfaces (don't try too hard, doesn't need to be perfect - you just want to minimize the hard portions).
  5. Cut the wedges into cubes.
  6. Drain the pasta and peas.
  7. Return the empty pot to the cooktop over medium heat, add the milk and sodium citrate, and stir to mix.
  8. Add the brie and stir occasionally at first, more frequently when it starts to melt.
  9. When the sauce is smooth, add the pasta and peas to the pot. Season with salt and pepper.
  10. If eating immediately, crumble the bacon into the pot. If not (and to prepare for leftovers), crumble the bacon over when serving so it doesn't get mushy.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Brie and Caramelized Onion Queso

by Shawnda on February 1, 2015

in Appetizers,Brie

Brie and Caramelized Onion Queso

Yeah, that’s right. I made queso out of brie. (Because a girl can only watch so many hours of Big Game Pre-Game Nonsense.)

Brie. And caramelized onions. And a little milk. And 1/2 teaspoon of a secret ingredient that will let you turn just about any cheese into a smooth, melty cheese sauce: sodium citrate.

I’ve also made excellent chile con queso using real cheeses (no processed cheezes at all), macaroni and cheese, and a nacho sauce out of a cheese you’d never think to make nachos with… but those – those are for another day. Today, we’re talking brie.

Brie and Caramelized Onion Queso

So that sodium citrate – I spied it on the Huffington Post a couple months ago. It basically allows cheese to dreamily melt without separating into a clumpy, oily mess. Add some to a little milk, add your cubed or shredded cheese, and then dig out your stretchy-waisted pants. Because your going to need them.

Brie and Caramelized Onion Queso

The sweetness of the caramelized onions and the richness of the brie are a match made in queso heaven.

Brie and Caramelized Onion Queso

A cheesy queso dip made from brie, caramelized onions, and a secret ingredient: sodium citrate.

Ingredients

  • Olive oil
  • 1/2 cup caramelized onions (yield from 1/2 large white onion)*
  • 8 oz wheel brie
  • 1/4 cup + 2 Tbsp milk
  • 1/2 tsp sodium citrate

Instructions

  1. To caramelize the onions, heat a drizzle of olive oil in a large nonstick pan over medium high heat.
  2. Add the onions and cook covered for 10 minutes, stirring occasionally.
  3. Add 1/2 cup water to the onions and stir well, covering and cooking for another 10 minutes.
  4. Add 1/2 cup more water to the onions and stir, cover and cook for another 10 minutes.
  5. Remove lid and cook another 5-10 minutes, reducing heat if necessary, until desired color is reached (I usually call it around 30-35 minutes).
  6. While the onions are cooking, take a spoon and scrape the white rind off the brie.
  7. Cut the brie into 4 wedges. Take a vegetable peeler and make one pass over the scraped surfaces to remove the thin rind.
  8. Cut the brie into small cubes.
  9. Transfer the onions to a small bowl and rinse out the pan.
  10. Heat milk in the pan over medium heat and add the sodium citrate, stirring to dissolve.
  11. Add the brie and stir occasionally at first, and then more frequently as it slowly melts.
  12. When the brie has melted, add 1/2 cup of caramelized onions to the queso and stir.
  13. Serve hot/warm.

Notes

Yields: 1+ cup

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

Football is back. Which means so is spending my Sunday yelling “mommy words” at the TV. It’s not all bad, though. The best part? Eating too much on Sunday afternoons.

Luckily, we’re a month out from our first half marathon on the calendar so we usually start out the day with a nice, big calorie deficit. (Also luckily, my 4-year-old mostly understands which words that she shouldn’t repeat. Mostly.)

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

This month’s Tailgating Primo Picks arrived and we made quick work of picking out a gameday favorite recipe to showcase some of the Primo Picks. Because let’s be real here: Food and football go together like chili and fritos.

After dominating the bag of Butternut Squash & Chia Tortilla chips (those things are seriously awesome), I grabbed the bottle of HEB Texas-Style Barbecue Sauce (the house-favorite bbq sauce) and HEB Dessert Honey, and began praying to the flour gods to give me just 1/2-cup more of flour from the empty container so I’d have enough for pretzel rolls.

They weren’t listening. Or they’re Cowboys fans.

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

No matter. I whipped up a batch of pretzel dough, shaped them into rolls, and then filled them with brie cheese, pulled pork, red onions, and a sweet & tangy sauce made with the Texas-Style Barbecue Sauce and Dessert Honey (a reeeaaallly robust and flavorful honey).

When the rolls were nearly finished baking, I glazed them with a little more honey and sprinkled with coarse salt for a perfect, 3-bite gameday snack. Dipped in extra barbecue sauce, of course!

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

Brie & Honey Barbecue Pulled Pork-Stuffed Pretzel Rolls

Soft and chewy pretzel rolls stuffed with honey barbecue pulled pork and brie.

Nutritional Information
Calories: 217.5 | Fat: 6.4g | Fiber 1.2g | Protein 11.2g | Carbs 28.7g

Ingredients

  • For the pretzel roll dough:
  • 3/4 cup warm water
  • 2 tsp (1 package) yeast
  • 1 cup warmed milk (I used 2%)
  • 2 Tbsp softened butter (I used Smart Balance)
  • 4 1/2-4 3/4 cup all-purpose flour
  • 3/4 tsp salt
  • For the filling:
  • ~1lb shredded pulled pork (about 3 generous cups)
  • 4 oz brie, sliced and cut into 18 chunks
  • 1/2 cup HEB Texas-style Barbecue Sauce
  • 2 Tbsp honey
  • For boiling and finishing:
  • 2 quarts water
  • 4 Tbsp baking soda
  • 1 Tbsp salt
  • 2 Tbsp honey whisked with 1 Tbsp water

Instructions

  1. In your mixer bowl, sprinkle the yeast over the water and let proof for 10 minutes.
  2. Add the milk, softened butter, 4.5 cups of flour, and salt; knead for ~5 minutes. The dough should be smooth and slightly sticky and might not completely come off the bottom of the bowl. If overly sticky, add 1-2 Tbsp of extra flour at a time.
  3. Cover and let rise for an hour, or until doubled.
  4. Line 2 baking sheets with parchment paper and lightly oil.
  5. Turn dough out onto lightly floured surface and divide into 18 balls (a scale makes this easy to do in 2-oz portions). Cover with a light towel and prep the filling and boil.
  6. Place the pulled pork and red onion in a large bowl.
  7. Whisk together the honey and bbq sauce and pour over top of the pulled pork, tossing to mix thoroughly.
  8. Keeping your surface lightly floured to prevent sticking, flatten your dough ball, top with a chunk of brie and a heaping small spoonful of pulled pork (it might take you 1-2 rolls to figure out the perfect sized scoop of filling).
  9. Pull the edges of the dough to the top, pinching and crimping the roll to prevent any leaks. Transfer the roll to the prepared baking sheets (9 each).
  10. In a large pan, bring the water, baking soda, and salt to a boil.
  11. Working with 4-5 rolls at a time, boil the rolls 30 seconds on each side, transfer to the baking sheet with a slotted spoon, and slash the top of the rolls 2-3 times with a very sharp knife (but don't cut too thick or your cheese will ooze out the top).
  12. Bake the rolls for 18 minutes, glaze with the honey-water mixture, and then bake for an additional 5 minutes until golden brown.
  13. Sprinkle with coarse salt and serve. Leftovers should be refrigerated.

Notes

Yields: 18 rolls

Adapted from Bacon Jam & Brie Pretzel Rolls; Dough from King Arthur Flour

Estimated time: 2 hours 45 minutes

HEB has provided a selection of their Tailgating Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite tailgating or football-watching food?

As a Texan I will always be partial to Frito Pie with my friend Shannon’s world-famous chili. But for the last couple of seasons, we’ve had stuffed pretzel rolls on our gameday menu more often than frito pie.

Update: The winner is Darcy! Please check your email for instructions on claiming your HEB Tailgating Primo Picks prize!

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Sunday, September 28.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

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