Mushroom Soup

 

I got this recipe from Linda Terpstra who got it from a cookbook.  I think she said it might have been one of those Dallas classics like the Arboretum or such.  But it's such a basic I figure it's in every cookbook in America.  I loved the mushroom soup at Monk's Oven restaurant and when they closed the restaurant, I told Shannon Monk I wanted her to give me the recipe.  But she said it was in another cookbook and I could find it there.  So apparently, it's not any big secret. 

Linda and I use 4 tablespoons of flour.  I also only use 1 cup of whipping cream so that it's slightly thicker.  I also throw in a dash of sherry.  

It freezes well so when I make it, I always freeze the leftovers in 1-pint Ziplock bags.  It's great for an impromptu fancy lunch.

Brie en Croute

I think I got this off the internet.  I think every great chef has made it once in their lives.  My idol, Ina Garten, can probably make it in her sleep.  And this is the thing:  It looks like a really intimidating exercise but it really is amazingly simple.  You could probably make it in your sleep.  Maybe you already have and that explains the drips of brie on your pajamas.

I made it for Christmas Eve at Elizabeth's house.  I learned a valuable lesson that night:  you shouldn't put too many rich items out.  We were on sensory overload that night.  So, here's a tip:  Save the recipe for a lunch or light dinner gathering where this cheese can be the star of the show.

I wasn't too fond of the sugary filling.  Maybe almonds and orange marmelade instead of the cinnamon and brown sugar.  Or maybe something savory--not sure what.  Check the internet.  But definitely try this:  it's a lot easier than it looks.

Brie in puff pastry

1 sheet frozen puff pastry, pre-packaged
1 tablespoon unsalted butter
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers

Directions

Preheat oven to 375 degrees F.
 
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
 
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture.

Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough.  Glue each fold with the egg wash so it doesn't come apart while cooking.

Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
 
Serve with crackers.
 
To give a special look, cut extra pastry into heart or flower shapes and bake until golden.