FAUX FROMAGE RECIPES

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VICHYSSOISE RECIPE | ALTON BROWN | FOOD NETWORK



Vichyssoise Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     appetizer

Total Time 1 hours 25 minutes

Cook Time 25 minutes

Yield serves up to 12 as an opening course, 6 as a main course

Number Of Ingredients 10

2 tablespoons unsalted butter
4 medium or 3 large leeks, white and light green parts only, split down the middle and cut into thin half-moons
1/4 cup fresh celery leaves, picked but not chopped
1 1/2 teaspoons kosher salt
1 1/2 pounds potatoes (a mixture of russets and white or all russets), peeled, diced small and held in cold water until ready to cook
2 cups chicken broth, homemade if possible, brought to a simmer
3 cups heavy cream
1/2 teaspoon freshly ground (fine) white pepper
Salmon roe, for garnish
Dill fronds, for garnish

Steps:

  • Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
  • Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
  • Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
  • Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
  • Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
  • Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
  • Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months. 

TORTEAU AU FROMAGE RECIPE | FOOD NETWORK



Torteau au Fromage Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 2 hours 35 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup butter
2 yolks
4 to 6 tablespoons water
2 tablespoons melted butter
1 1/4 cups cottage cheese, small dry curd, full fat
4 eggs, beaten
3/4 cup sugar
1 cup flour, sifted
1 teaspoon baking powder

Steps:

  • Pastry: Thoroughly butter 6 heat-proof soup bowls 2 to 3 inches deep and 6 inches in diameter. Place the flour and butter in a food processor and pulse to break the butter up into pea sized pieces. Add the yolks and 2 tablespoons of water and pulse to barely combine, adding the additional tablespoon of water if needed. Chill for 30 minutes. Roll the dough out to 1/8-inch thickness and line the buttered soup bowls, trimming any excess. Chill for 30 minutes then bake at 400 degrees F until pastry is set but not picking up any color, approximately 30 to 35 minutes.
  • Filling: Mix the butter and cheese together in a food processor. Place the eggs and sugar in a bowl and place it over hot water and whisk until very light and fluffy. (If using an electric mixer there?s no need to put it over hot water.) Fold in the sifted flour and baking soda followed by the melted butter/cheese mixture. Pour the filling into the pastry-lined bowls, filling them to the top. Bake at 400 degrees F for 35 to 45 minutes or until well browned, puffed up and a skewer stuck in the center comes out clean. Traditionally the top should be very dark, almost black.

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VICHYSSOISE RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 5
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  • Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months. 


TORTEAU AU FROMAGE RECIPE | FOOD NETWORK
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  • Filling: Mix the butter and cheese together in a food processor. Place the eggs and sugar in a bowl and place it over hot water and whisk until very light and fluffy. (If using an electric mixer there?s no need to put it over hot water.) Fold in the sifted flour and baking soda followed by the melted butter/cheese mixture. Pour the filling into the pastry-lined bowls, filling them to the top. Bake at 400 degrees F for 35 to 45 minutes or until well browned, puffed up and a skewer stuck in the center comes out clean. Traditionally the top should be very dark, almost black.


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