Brie En Croute Recipes

Brie En Croute Recipe by Paula Deen 

• 1 sheet frozen puff pastry (package comes with 2 sheets)
• 1 tablespoon butter
• 1/4 cup chopped pecans or walnuts
• 1 small (8-ounce) wheel Brie
• 1/2 cup raspberry jam
• 2 eggs, beaten

Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

Parmesan Phyllo Wrapped Asparagus

Parmesan Phyllo Wrapped Asparagus Recipe: 

• 8 or 9 asparagus spears, depending on size
• 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
• 1/4 cup butter, melted
• 1/4 cup finely grated Parmesan

Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Korean GomTang: Ox Tail Soup

I thought about some Korean dishes that I can make with my crock pot.  And this stew was one of them.  You can find the recipe below.  

My finished product.

Should have used a finer black pepper.

Recipe Ingredients

1 package ox tail bones with meat (available in any Korean supermarket) 1½ gallons water 1 chopped green onion per person for garnish Pepper and salt

1. Place ox tail bones in a large bowl of cold water for about 1 hour to take out excessive blood. Repeat this process about 2-3 times.
2. Put cleaned ox tails in a large pot with about 1½ gallons of water.
3. On a medium heat, boil for about 6 to 10 hours (more hours the better).
4. During boiling, periodically scoop out excess oil that floats on surface.
5. Add additional water to maintain at least 1 gallon in the pot.
6. Upon completion, soup should be close to cream color. Serve soup with couple of bones with sides of chopped green onion.
7. Add salt & groud pepper to meet taste.

Korean Food: At home, cafes, restaurants, and on the street

My dad's new wife is really into presentations. 

How kimchi is served.  So you don't take more than you can handle.

Dish called kal guk su.

Usually it is made with clams, but this was the chicken version of kal guk su.  Still amazingly good. 

The damage after our family finished everything.

Even dunkin donuts is prettier in korea. 

Dunkin sandwiches

Dunkin coffee display

And the happy dunkin coffee cup

Like I said, she is really into presentations. This was our breakfast. 

Beautiful cakes in korea.

Variety of kimchi available in korea.

Fish cake soup called "Ooh Deng"

Korean style dumplings called "Man Du"

Although koreans generally eat more rice, they are huge fans of bread as well.  This is a typical korean bakery. 

Dish called "Sam Gae Taeng"  Basically whole chicken simmered in broth with fragrants for hours and hours. 

One of my favorite dishes.  Steamed pork with kimchi.  This is the typical layout of korean dinner tables.