How To make Collector's Camembert Pie
***CRUST*** 1/3 cup milk
2 tablespoons butter
2 teaspoons sugar
2 1/2 teaspoons dry yeast
(1 pkg.)
3/4 teaspoon salt
1 egg :
slightly beaten
1 1/2 teaspoons oil
1 1/4 cups flour -- (or more)
***FILLING*** 1 tablespoon Old Bay Seasoning
36 large shrimp
(easy-peel; 1 1/2 lbs.) 8 ounces fresh asparagus trimmed
1 pound fresh tomatoes :
cored and seeded
1 pound canned artichoke bottoms (5 or 6 per can)
1 1/2 pounds Camembert cheese :
(2-12oz. wheels)
1 cup mayonnaise
2/3 cup freshly grated Parmesan
2 teaspoons pressed garlic -- (4-6 cloves)
3/4 teaspoon dried thyme crumbled
3/4 teaspoon dried rosemary :
crumbled
3/4 teaspoon dried oregano -- crumbled
CRUST: Heat the milk, butter, and sugar until the butter is melted. Remove from the heat and set aside to cool slightly (to 105? to 115?). Stir the yeast into the milk mixture and let it stand for 10 minutes. Stir in the salt, egg, and oil. Add the flour 1/4 cup at a time, stirring well, until each addition is thoroughly incorporated and dough holds together well. Turn out onto a lightly floured board and knead for 10 minutes, adding small amounts of flour if necessary, until dough is smooth and satiny. (Or use a dough hook and knead in a mixer for the same amount of time.) Place the dough in an oiled bowl and turn it once to oil the top. Cover the bowl and set aside to rise at room temperature until tripled in bulk (about 2 hours). Punch the dough down, roll it into a rectangle approximately 9 by 13 inches, and place it in a jumbo-size zippered plastic bag. Refrigerate for up to 6 hours. When you begin to prepare the pie, remove the bag from the refrigerator to allow the dough to come to room temperature.
FILLING: In a wide skillet, bring a quart of water to boil and add the Old Bay Seasoning. Add the shrimp and cook until just pink. Do not overcook the shrimp. Drain the shrimp and discard the cooking water. Peel the shrimp and set is aside until you are ready to assemble the pie. Slice the asparagus spears into thirds. Slice the cored and seeded tomatoes into eighths. Drain the artichoke bottoms, rim them of any rough edges, and slice each artichoke bottom into sixths. Scrape most of the rind off the Camembert and slice each wheel into sixteenths. (You will have thirty-two pie-shaped pieces of cheese.) In a small bowl, thoroughly combine the mayonnaise, Parmesan, garlic, and herbs. Preheat the oven to 350?. Butter a 9x13-inch glass pan. Assemble the pie by placing half of the shrimp in the bottom of the pan (three rows of 6 shrimp each), then evenly layer half of the asparagus, half of the tomatoes, half of the artichoke bottoms, and half of the Camembert over the shrimp. Using a small spoon, dab half of the mayonnaise mixture over the Camembert layer. Repeat the layers in the same order, ending with the last layer of shrimp. Carefully place the brioche dough over the top and cut several vents to allow steam to escape. Bake for 45 minutes, or until dough is golden brown and filling is hot and bubbly. Allow to cool slightly before serving, about 5 or 10 minutes. Serves 6-8.
How To make Collector's Camembert Pie's Videos
Cookbooks for Christmas
Let's shop for cookbooks for Christmas! Join us on Amazon Live:
IWTA speaks with Rachel O’Shea and Susie Martin – founders of Laos Buffalo Dairy
Tourism and hospitality is not only about hotels, airlines and travel agents – it is about the myriad of small businesses that support the industry, adding to the variety and local colour in each destination. Rachel O’Shea and Susie Martin, founders of the Laos Buffalo Dairy, are examples of just that.
Continue reading more HERE -
Burgenland - Cooking Tomatoes like Granny | What's cookin'
Burgenland is the most eastern Province in Austria and home to the countrys’ largest lake - Lake Neusiedler. The region is the sunniest state in Austria, ideal for the wine lands and vegetables that flourish here especially the tomato - known here as the ‘Paradeiser”. In Burgenland, Margarethe Triebaumer makes sure fresh vegetables are served every day - all from her own garden.
What's cookin' is about traditional culinary recipes from different European regions.
Enjoy all the episodes here:
Subscribe to wocomoCOOK:
Follow wocomo on Facebook:
Don't do these Mistakes in Home Part 22- Tips in Tamil
Don't do these Mistakes in Home Part 22- Tips in Tamil
This video gives you some tips to rectify your mistakes at home.
#BengaliVlog | বিট ও থোর এর পদটি একবার খেয়ে দেখুন ভুলতে পারবেন না | Debika's Recipe's.
Hi friends,
আপনি কেমন আছেন।
আপনি যদি ভিডিওটি পছন্দ করেন তবে আপনার বন্ধুদের এবং পরিবারের সদস্যদের সাথে এটি Share করুন।
এই ভিডিওটি দেখার জন্য ধন্যবাদ।
#BengaliVlog
#DebikasRecipes
#FamilyVlog
#BitTastyRecipe.
#DailyVlog
#ThorTastyRecipe
tviHD வாங்கோ சமைக்கலாம் | Episode 12 | Classic Cheese Cake |
#CanadaCooking #CanadaToday #Canada #CanadaCook #CanadaCookTips #CanadaTamil #CanadaTamilPeoples #CanadaCookingShow
இவ்வாரம் வாங்கோ சமைக்கலாம் நிகழ்ச்சியில் Classic Cheese Cake செய்வது எப்படி என்று விளக்குகிறார் திருமதி . ஷரோன் கேப்ரியல் .
Subscribe to our Youtube Channel
Social Media links:
Google + :
Facebook :
CMR Tamil:
CMR Tamil HD:
tvi HD:
twitter:
tviHD -A North American TV Channel managed by Canadian Multicultural Radio