Meaghan and I went for wine and appetizers one afternoon a couple weeks ago at Bistro 110 on Michigan Ave. Of course we commensurated on the great memories of that early summer day last year, when we all sat down at the terrace to share wine and food. When Megs and I went, we were given the recipe for their famous artichoke Brie. The next night we were invited over at some of our friends, and asked to bring a dish, so I thought of adapting the recipe for a remake of an artichoke dip. It was a blast. At the end of the week, we had Ora over for a pizza carpet-dinner party, and it turns out that the recipe can be adapted to make a pizza topping as well. I forgot to add the lemon squeeze in the sauce when I made the pizza. Like adding salt to sweets, the lemon juice is essential for keeping all the ingredients together. So the pizza experience wasn't optimum. In any case, here are the two adaptations.
For the filling:
226g of your favorite double creme Brie
390g of marinated artichoke hearts thinly sliced
5Tbsp of thinly sliced sundried tomatoes
2Tsp of freshly ground pepper
For the sauce:
1/3 cup of thinly sliced shallots
3 cloves of garlic crushed
1/3 cup dry white wine
2Tbsp of butter
1/2 cup of cream
1Tbsp of coarse ground Dijon Mustard
The juice of half a lemon
Mix and place the ingredients for the filling at the bottom of a Le Creuset(r) dish. In a saucepan, caramelize the shallots in butter, adding the crushed garlic towards the end of the process. Add the wine to the pan and bring to a low boil. Slowly dissolve the butter into the mix then add the cream. Boil until the sauce reduces and thickens. Remove from heat and mix in the mustard. Let it stand for a few minutes and add the lemon juice. Pour the sauce on top of the artichoke/Brie mixture and place in the oven at 375*F until the Brie is clearly melted. Serve with slices of toasted baguette.
For the pizza variante, I spread the sauce on the dough then arranged the sliced artichokes and the Brie on top. I also added a few slices of fresh mozzarella and a sprinkle of dried oregano.
Happy Cooking!
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2 comments:
Olivier-
Sounds wonderful! I especially like the fact that there is cream in the recipe- the pizza looks wonderful- the women are pretty attractive as well.
hey,
looks nice!
can someone remove me from the blog or just make it so i don't get e-mails every time someone posts something? i've tried to do it myself but can't get off of it. cooking isn't an interest of mine-but if someone wants to start a blog on bike mechanics, science theory, or funny 'family guy' episodes, i'm so in.
~steph
ps-meghan: i've been trying to get ahold of you so i can send you a check for axle's jeans... can you just let me know how much they were and your address?
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