Brie and Camembert

The recipes and techniques used by cheesemakers are almost identical for both Brie and Camembert.
Brie and Camembert have flavor profiles that are almost identical.

The texture of both Brie and Camembert is also very similar, although Camembert tends to be denser and Brie runnier.

Traditional French Brie and Camembert are made with raw milk. However, the USDA requires that all cheeses made with raw milk be aged at least 60 days before being sold in the US. Brie and Camembert are aged less than 60 days. Therefore, French brands of Brie and Camembert and American versions of Brie and Camembert that are aged less than 60 days and sold in the US are always made from pasteurized milk.

Both Brie and Camembert have bloomy rinds and ripen closest to the rind first. If a wheel of Brie or Camembert is cut into too early the cheese near the rind will be ripe and soft and the middle will be firmer with a lighter, sometimes white, color.

Once a wheel of Brie or Camembert is cut into, it will stop ripening.So, when is a wheel of Brie or Camembert perfectly ripe? This can be a personal preference. However, a perfectly ripened wheel of Brie or Camembert is often thought to be soft and full, bulging slightly against the rind but not running completely out of the rind. Both can have a strong and stinky aroma, but should not smell ammoniated.

Overripe Brie and Camembert often have an unpleasant, powerful aroma and an extremely runny consistency that cannot be contained within the rind. Conversely, Brie or Camembert with a dry, cracked rind and and dry texture is past its prime, too.

The white on brie is NOT wax. It’s the bacteria that have grown on the cheese.

Sugar and Nut Glazed Brie Recipe courtesy Paula Deen

Show: Paula’s Home Cooking
Episode: Holiday Show

1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

There are lots more recipes on the food network website.


Más en
1 cebolla, 3 puerros,
1 patata, ½ litro de leche,
50 ml de nata, 1 cucharada de mantequilla,
aceite de oliva virgen extra,
pimienta y sal.

Vichyssoise (play /ˌvɪʃiˈswɑːz/ US dict: vish·ē·swäz′) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.

The origins of vichyssoise are a subject of debate among culinary historians; Julia Child calls it “an American invention”,[2] whereas others observe that “the origin of the soup is questionable in whether it’s genuinely French or an American creation”.[3]
Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention.[4] In 1950, Diat told New Yorker magazine:

In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.[5]

The same article explains that the soup was first titled crème vichyssoise glacée – then, after the restaurant’s menu changed from French to English in 1930, cream vichyssoise glacée. Diat named it after Vichy, a town not far from his home town of Montmarault, France.
Earlier, French chef Jules Gouffé created a recipe for a hot potato and leek soup, publishing a version in Royal Cookery (1869).[6]

Mornay (bechamel )

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.



1 cup sugar
1 tablespoon water
1 can evaporated milk 12 oz / 354 ml
1 can sweetened condensed milk 14 oz / 396 ml
1 can media crema 7.6 oz / 225 ml OR you could use sour cream mixed with a little milk to thin it just a little bit
3 eggs
3 egg yolks
1 tablespoon vanilla
1/4 teaspoon salt

NOTE** I recommend baking only 1 hour and checking it, it needs to be jiggly in center when taking out of oven

Easy instructions on how to make classic creme brulee from the Culinary Institute of America


Beignet (pronounced /bɛnˈjeɪ/ in English, /bɛˈɲɛ/ in French; French, literally “bump[1] ), synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux paste[2]. Beignets are commonly known in the U.S. as a dessert served with powdered sugar on top, however, they may be savory dishes as well and may contain meat, vegetables, or fruits.[2] They are traditionally prepared right before consumption to be eaten fresh and hot.
Variations of fried dough can be found across cuisines internationally, however, the origin of the term beignet is specifically French. In the U.S., beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to the Louisiana in the 18th century by French colonists[3], from “the old mother country”[4],and became a large part of home-style Creole cooking, variations often including banana or plantain–popular fruits in the port city [5][6]. Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar (served in threes), coffee with chicory, and café au lait[7]. Beignets were declared the official state doughnut of Louisiana in 1986 [8].
The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome, while the tradition of beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition[9]. The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States has the specific meaning of deep-fried choux pastry[10]. Beignets can also be made with yeast pastry[11], which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape (i.e. they do not have the typical doughnut hole) filled with fruit or jam.
In Corsica, beignets made with chestnut flour (Beignets de farine de châtaigne) are known as fritelli.

Pommes de Terres Soufflées

Emmanuel Renaut, chef 2 étoiles, nous dévoile la recette des pommes soufflées

La recette des pommes soufflées est une des plus difficiles qui soit. Découvrez la vraie technique avec un cuisinier du restaurant d’Emmanuel Renaut à Megève : il faut tailler les pommes de terre en tranches fines avec de les plonger 10 minutes dans un bain de friture à 130°C. Lorsque des petites bulles apparaissent autour des pommes de terre, le cuisinier explique qu’il faut les sortir de la friture et les tremper dans un second bain à 180°C pour produire un choc thermique et faire souffler les pommes de terre.

Pommes Souffles (puffed potatoes or souffleed potatoes)

According to Larousse Gastronomique, the story goes that they were accidentally discovered in 1837 at the inauguration of a new railway line from Paris to Saint-Germain-en-Lay. There was to be a lunch for the dignitaries at the restaurant in the new station. The train was had problems making it up a steep slope at the final approach to the station. The chef prepared some sliced fried potatoes at the appointed time, but when the guests didn’t arrive on time, he had to remove the half cooked potatoes and allow them to drain and cool. After several attempts the train finally made it, and caught by surprise at the unexpected arrival of the guests, the chef plunged the potatoes quickly into very hot oil and to his amazement, saw them puff up.

Souffle potatoes must be cooked twice. Once at a low temperature (325) and a second time at a high temperature (375).
At the second high temperature cooking the surface of the potatoes crisp instantly and form a waterproof skin, which will cause them to swell as the moisture inside turns quickly to steam causing the slices to puff up.

The age of the potatoes is important. New potatoes have too much moisture and will not puff, and old potatoes that are soft will not puff.

Cut potatoes in slices 1/4 to 3/8 inch thick, and soak the sliced potatoes in ice water for at least 25 minutes.

Drain them thoroughly and dry them thoroughly.

Have 2 pans with oil on the stove, each with about 3 inches of oil. Heat one to 325 degrees and the other to 375 degrees.

Carefully drop the slices into the 325 degree oil and cook for 6 to 7 minutes, either shaking the pan or moving the potatoes around with a long handled utensil The potatoes should begin to blister after about 5 minutes and rise to the top – continue cooking for an additional 1 minute.

Using a slotted spoon or skimmer, remove the potatoes and drain on paper towels until they begin to soften.

At this point the potatoes may be cooked the second time or held at room temperature for several hours for later service.

To cook the second time, return the potatoes to the 375 degree oil – they should swell instantly. DO NOT PUT TOO MANY POTATOES IN THE 375 degree oil at once – the oil MUST remain very hot for the potatoes to puff. Cook until golden brown, moving them around in the oil – remove and drain on paper towels, discarding any slices that have not puffed.

Antoine’s Cookbook:
Antoine’s Restaurant since 1840 Cookbook

by Roy F. Guste, Jr., Reissue 1989, W. W. Norton & Co.
(our copy –  Roy F. Guste, Jr., 1979, Carbery-Guste, Legacy Publishing)

“The most famous of all our vegetable dishes is Pommes de Terres Soufflées, or Puffed Potatoes. The story of their creation and the secret of their preparation was given to Antoine by the great chef Collinet, during Antoine’s apprenticeship at the Hotel de Noailles in Marseilles.

The story goes that the occasion was the first run of the railroad from Paris to St. Germain-en-Laye. Louis Philippe, then king of France, was going to ride the train on its inaugural run to St. Germain-en-Laye, where there would be a great celebration and feast.

Chef Collinet, who was preparing the feast, had a messenger waiting for the train’s arrival. As soon as the messenger could see the train approaching, he rushed to Collinet to inform him. The great chef threw his potatoes, which he had cut for frying, into the oil to cook. Louis Philippe had a penchant for fried potatoes and insisted on having them at every meal.

Unfortunately for Collinet, the king was not on the train. The king’s advisors had at the last minute forced him to ride in a carriage alongside of the train as they feared for his life on this unproven track.

When Collinet realized that the king was not on the train, he removed the potatoes from the oil and set them aside. What a dilemma! There were no more potatoes to cook and the king would be furious!

So, Collinet waited, and some time later Louis Philippe finally arrived, and the banquet began. Collinet’s only chance was to reheat the cooked potatoes. Back into the grease, which had become extremely hot from sitting on the fire, they went, and to the amazement of everyone, they puffed up into small balloon shapes. The king was both thrilled and amazed and showered Collinet with compliments.

Antoine brought the recipe with him to New Orleans and Pommes de Terres Soufflées have been served here ever since.”

2 pounds large potatoes

Wash and peel the potatoes and cut lengthwise into slices 1 1/4 inches wide and one-eighth inch thick. Soak the potato slices in cold water to remove excess starch.
Have two pots filled with oil, one at a moderately hot temperature (275 degrees F) and the other at a very hot temperature (400 degrees F). Drain
the potatoes and dry them carefully. Put a single layer of potatoes into a frying basket and lower the basket into the moderately hot oil. Keep
moving the potatoes around, dipping the basket in and out of the oil until
the potatoes begin to brown and to puff. The partially cooked potatoes
may be set aside for awhile before the second stage, or may be finished immediately.
Put the partially cooked potatoes in a basket and dip the basket into the pot
of very hot oil. Again be careful to cover only the bottom of the basket with potatoes and to keep them moving around in the oil until they are golden brown, well puffed and crispy.
Remove from the oil, drain on absorbent paper and sprinkle with salt for seasoning. Serves 6.

1 Large Starchy Potato

1 Mandolin

Canola Oil (high smoke point)

Deep Fry Thermometer

Sea Salt

Choose a Starchy Potato, (Long starchy potato, Idaho, russet,baker)

Peel and wash potatoes.

Using a mandolin slice potatoes in circles, like potato chips, store in lemon cold water to prevent oxidizing.

Dry potato slices on clean kitchen paper towel/tea towels.

Heat Oil on medium blanch potatoes at 130 Celsius 6 minutes , keep oil temperature constant.

heat oil to 160 and fry till souffle and golden, done.