Subject: Camembert Biscuits
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 04 2001 - 03:09:39 EDT
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F O O D F U N N Y
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Thanks to reader Scott Baird for today's food funny:
A creature rose up out of the surf and came ashore. Its garments were
made of green sea lettuce. "I am the friendly Witch of the Sand," she
said, "I am only going to sunbathe."
The sun was terribly hot. Her skin began to bake and it turned as red
as a ripe tomato! Have you ever seen a baking lettuce and tomato Sand
Witch?
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T O D A Y ' S R E C I P E
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This week I present another collection of recipes adapted from one of
my favorite cookbooks, and this time it's from America's most beloved
and respected teacher and cookbook author Julia Child.
These savory biscuits are delicious served alone, or they may be
topped with smoked salmon, a dollop of caviar, or a touch of sour
cream and chives. The dough may also be used for any savory tart or
turnover.
All recipes this week are adapted from "Mastering the Art of French
Cooking (Volume 1)," by Julia Child et al, Random House, 1989.
http://www.amazon.com/exec/obidos/ASIN/0394721780/worldwiderecipes
Camembert Biscuits
8 oz (225 g) ripe Camembert cheese, crust removed
6 Tbs (90 ml) butter at room temperature
2 eggs
Salt and freshly ground pepper to taste
Cayenne pepper to taste
2 cups (500 ml) all-purpose flour
1 egg yolk, beaten
Mash together the cheese and butter with a fork. Beat in the eggs,
salt, pepper, and cayenne. Add the flour and knead until a firm dough
is formed. Wrap in plastic wrap and refrigerate for 30 minutes. Roll
out the dough to a thickness of about 1/4 inch (5 mm) and cut into
2-inch (5 cm) rounds. Place on a greased baking sheet and brush with
the egg yolk. Bake in a preheated 350F (180C) oven until lightly
browned, about 15 minutes. Makes about 30 biscuits to serve 8 to 10
as an appetizer.
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