Tangy Pepper Pacen Brie Recipe: Quick, Easy, and Delicious

[Chef Stacy Edwards]

I found it. Can't wait to go check that one out as well.

Thanks.

 

[ChefBeckyD]

But, Becky! I also picked up a bag of frozen artichoke hearts! And some salsa verde (to make the Tex Mex Chicken and Rice Skillet). And some tortillas (Mediterranean Quesadillas and Enchilada Casserole).

And I noticed when we were there that TJ's had Plugra - European style butter. It's got a higher butterfat percentage than American butter, so it makes richer desserts and sauces. I almost picked up a pound. But I figure I'll wait a month or so until I start doing holiday baking.

I can get Plugra at the health food store here - but it is sold in 1/2 lbs - and is about $6 for that....I bet it's alot cheaper at TJ's!

 

[chefann]

I think it was around $4 or 5 for the pound at TJ's. They also have great organic selection (I know you try to keep organic when possible), and a lot of little weird things.

One of the employees was stocking the dark chocolate almonds with sea salt when we were in that aisle. I asked her if they were good. She hadn't had them yet, so she opened a package and let us taste them. They also had samples out on their sampling counter of gluten-free pancakes.

I like to go there between Halloween and Christmas, because they get a lot of great imported goodies for the holidays, like cranberry panettone, gingerbread house kits, chocolate advent calendars, etc.

 

[ChefBeckyD]

Here is an interesting fact - when buying products imported from Europe - you don't have to be so concerned about organic - because alot of the pesticides, artificial colorings, artificial flavors, HFCS, GMO's, etc....that are prevalent in North American products are banned in Europe!

 

[Paula R. Lewis]

No, that's your pantry.

Things that taken separately are OK, but can't come up with a meal using them all together. Like: canned carrots (I have no idea how those ended up in the pantry, BTW, because I hate canned carrots), a jar of Spanish olives, and a chocolate cake mix.

Ann,

This thread made me chuckle! However, I do actually have a very easy, yet yummy recipe for those canned carrots....maybe this will help you use them!!
Carrot Casserole
2 cans (1 lb. each) sliced carrots, well drained
1 can cream of celery soup
1 cup grated American cheese
1/2 cup dry bread crumbs
2 tablespoons melted butter or margarine

Combine carrots, soup and cheese in Deep Dish Baker or Oval Baker. Mix bread crumbs and butter together; sprinkle over top of casserole.
Bake at 350 degrees for 25 to 30 minutes. Makes 8 servings


They come out "cheesy", kind of like au gratin potatoes, only with carrots.

I've also used cheddar cheese soup or Velveeta cheese instead of the grated American, and I've even microwaved it on HIGH for about 8 minutes, too!

Basically, it's using cooked carrots, so you could always slice and boil carrots for this recipe as well.


Hope that "inspires" you a little!! lol

Good luck with your "pantry challenge"!!

Paula

 

[chefann]

Mmm... thanks, Paula.

I think the carrots were left out at the curb earlier this year when the post office had their annual food drive. But isn't it funny how there's always something in the pantry that makes you ask, "When and WHY did I buy this?"

 

[Paula R. Lewis]

You're quite welcome!!

And, if they were indeed "left at the curb", well, they're canned, at least, so still usable!! lol

Good luck! I hope you like the recipe!!

Paula

 

[chefann]

Um, that's not what I meant by left at the curb. My mail box is at the street, so when the post office has their food drive, we leave a grocery bag of food by the mailbox. Which is essentially at the curb (or would be, if my street had curbs instead of shoulders).

 

[dwyerkim]

I made the brown sugar-dijon variation and loved it, would definitely recommend it and make it again, and, since most people have brown sugar and mustard already, it is not too pricey--just cheese, baguette, and almonds to buy.

 

[poohritz]

i tried it this weekend and it was great. I have to say the Jalapeño was not that hot. here is a pic of what I did with a half size round of brie, and it was only $3.75 in the deli section of superone foods.

 

[KimDC]

One other tip about brie. Only buy the domestic brie. If you buy an import it is very gamey. Domestic is best.

I hope that helps everyone...
Kim

 

[KellyTheChef]

i tried it this weekend and it was great. I have to say the Jalapeño was not that hot. here is a pic of what I did with a half size round of brie, and it was only $3.75 in the deli section of superone foods.

Dave- that looks great!:balloon:

BTW, at the Test Kitchen's Cook class at conference, they gave a tip about jalapenos. They said to cut the stem end off, and then take a SMALL nibble out of the pepper flesh that is around the stem. Some are quite mild and they range all the way up to very hot. That way, you can tell how hot it will be and you can adjust the amount that you put into the recipe. Sounds like you got one that was very mild!

 

[missydivine]

Kelly What a great tip thanks for sharing.

 

[poohritz]

i think the store would frown upon us testing the peppers that way. just kidding one hint that I have learned is the larger the pepper the milder the pepper. the reasoning behind this is the more area the capsasian has to spread out the milder the pepper.

 

[jlevernier]

Good tip Dave, I hadn't heard that before.

--Jenny L

 

[Marg]

I made this yesterday and my family raved about it. Now, I am not really a brie lover, but I really liked it. I'm going to try the sun-dried tomato/pesto version soon.