Brie And Basil Croquettes Recipes

BRIE AND BASIL CROQUETTES

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add 1/4 cup flour and stir until light golden, about 2 minutes.
• Remove from heat.
• Gradually whisk in milk.
• Return pan to heat.
• Simmer gently until very thick but still pourable, about 4 minutes.
• Add cheese and basil and stir until cheese melts, about 2 minutes.
• Remove from heat.
• Season with salt and pepper.
• Stir in 1 egg.
• Pour into 10" diameter pie plate.
• Press plastic wrap onto surface of cheese mixture to prevent skin from forming.
• Chill overnight.
• With floured hands, form cheese mixture into walnut-size balls.
• Dust cheese balls with flour.
• Chill until firm, about 1 hour.
• Press each cheese ball into 3/4" thick round.
• Place remaining egg in small bowl and beat to blend.
• Place crumbs in medium bowl.
• Dip cheese rounds into egg, then into crumbs, coating thoroughly.
• Heat oil in heavy large skillet over medium-high heat.
• Working in batches, fry cheese rounds just until brown, about 1 minute per side.
• Do not overcook.
• Drain on paper towels and serve warm.

FIG, BRIE AND BASIL PIZZA

Steps:

• Preheat oven to 425°F
• Place toasted muffins onto a baking sheet. Top evenly with brie cheese.
• Spoon a heaping Tablespoon of Fig preserves onto each pizza.
• Bake for 6-9 minutes, or until cheese is melted and crust is crisp.
• Top with basil.

PASTA WITH BRIE

Steps:

• Put water on to boil for pasta, then begin preparing other ingredients.
• Cook pasta according to package directions; drain and return to pan.
• Toss pasta with remaining ingredients and serve immediately.
• Season to taste at the table with salt and pepper, if desired.

BELGIAN CHEESE CROQUETTES

Steps:

• In medium saucepan, melt butter; blend in the 1/3 cup flour.
• Add the 1 1/2 cups milk all at once; cook and stir until thickened.
• Add pepper and nutmeg.
• Stir about 1/2 cup hot mixture into egg yolks; return to hot mixture.
• Cook and stir 10 minutes.
• Add cheese; stir until smooth.
• Spread cheese mixture in lightly greased 11x7x1 1/2 inch baking pan.
• Chill until firm.
• Cut chilled mixture into 12 portions.
• In small bowl, beat together the 2 eggs and the 1/2 cup milk.
• Roll cheese croquettes carefully in the 1/2 cup flour; dip in egg mixture, then roll in crumbs to coat.
• Deep fry in oil heated to 375° until golden, 2 to 3 minutes.
• Drain.

CAULIFLOWER, BRIE AND BACON SOUP

Steps:

• Fry bacon in a large pot until browned but not crisp.
• Drain on paper towels, then coarsely chop.
• Remove all but 2 tablespoons of drippings from the pot.
• Add onions and saute until translucent, about 7 minutes.
• Stir in cauliflower, broth, and celery soup.
• Bring to a boil, reduce heat, and cover and simmer for 45 minutes or until cauliflower is soft.
• Cool soup 10 minutes before adding bacon and cheese.
• When cool enough to handle, puree in batches in a blender until smooth, pouring pureed soup into another pot or storage container.
• Garnish with parsley and or red pepper.