Pioneer Woman Baked Brie And Onions Food

BRIE & MUSHROOMS EN CROUTE

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
• In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
• Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
• Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

BRIE AND BROCCOLI QUICHE

Steps:

• Fry the onions in the butter in a large skillet over medium-low heat, stirring occasionally, until the onions are deep golden brown, 15 to 20 minutes (maybe longer). Set aside to cool.
• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil and salt generously; prepare an ice water bath. Blanch the broccoli in the boiling water for 1 minute, then remove it to the bowl of ice water to stop the cooking and set the color. Remove it from the water to drain.
• Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the onions over the base of the crust, then lay the brocolli pieces on top of the onions. Chop the Brie and lay that in the crust too.
• Whip the half-and-half, eggs and some salt and pepper in a large bowl, then pour it into the crust. Sprinkle the chives on top.
• Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
• Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
• Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

FESTIVE BAKED BRIE BITES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
• Mix the cranberries and pistachios together in a small bowl. Set aside.
• Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
• Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
• Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
• Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

GOOEY BRIE CRESCENT WRAP

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
• Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
• Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.

EASY BAKED BRIE

Steps:

• Remove the brie from the refrigerator. Remove any paper wrapping and return the wheel to the bottom part of it's wooden box or place it on a small square of parchment paper (that is slightly larger than the brie wheel itself). Make very shallow slits across the top of the brie, just through the rind layer, every ½-inch to 1-inch, in a criss-cross pattern. Let rest at room temperature for 30 minutes.
• Preheat the oven to 350 degrees. Place the brie on a small sheet tray. Sprinkle the top with the fresh thyme and rosemary, and drizzle with honey. Bake for 20 - 25 minutes, until very soft.
• Carefully transfer the brie, in the box or on the sheet of parchment paper, to a serving plate. Serve warm alongside toasted bread, apple slices and/or grapes, for serving.

BIRRIA TACOS

Steps:

• Preheat the oven to 300 degrees F.
• For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
• Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
• Using an immersion blender, blend the chile and tomato mixture until smooth.
• Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
• Remove the beef to a bowl and shred with 2 forks. Set aside.
• For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
• Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.

KNOCK-YOU-NAKED BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
• Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
• Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
• While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
• Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
• When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
• It'll work. Guarantee it.

BAKED BRIE

Steps:

• Preheat the oven to 400 degrees F.
• Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
• Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
• Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.

BRIE AND ONION PUFF

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown, about 15 minutes. Let the mixture cool to room temperature.
• Roll each sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Divide the caramelized onions in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal. Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes. Let stand 15 to 20 minutes before indulging. Enjoy!