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Post by Anne on Oct 28, 2007 6:24:58 GMT -5
I had a dinner party yesterday evening and I decided to try Anneparis' receipe for goat cheese brick pastries : afoodiefroggy.canalblog.com/archives/2007/06/24/5400062.htmlWell, you MUST make that one . It was delicious, it looked great (Anne's technique for folding the brick sheets is a great find) and, as Anne says on her blog, it is really quick and easy to make . Unless one lets the bricks burn in the oven, there is no way that one can fail this receipe . All the ladies reminded me upon leaving that I must give them this receipe later on . Well, we'll see ;D ... I have another dinner party in two weeks' time, and guess what the starter will be  ? Merci Anne de nous faire partager vos idées et votre savoir-faire  |
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Post by geordy on Oct 28, 2007 8:01:12 GMT -5
We have probably had this discussion but what is brick pastry? I'd probably use the phyllo..familar with that!  What's the difference? One source says "finer" and more "crepe like"? in my experience that would not be finer than phyllo?  They do look delicious.. and as she says you can vary the fillings Did you use the pine nuts? They tend to be expensive here. But I do love them!  |
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Post by Jody on Oct 28, 2007 8:06:40 GMT -5
I want to know too. All I could find was brick pastry was a North African specialty. I rather think it migh be hard to find in Central Florida  |
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Post by annettecinca on Oct 28, 2007 9:54:11 GMT -5
This does sound yummy!!! I've never heard of brick pastry before, but it sounds intriguing. If you substitute phylo, would you use only one sheet? Seems like that would be awful thin. I found brick pastry on Amazon! tinyurl.com/3yud9h |
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Post by Anne on Oct 28, 2007 10:12:33 GMT -5
Anne says in the receipe that you can indeed replace brick by phyllo, but I cannot give any advice about that since I have never used phyllo myself  . You should rather ask Anne directly about this . And yes, bricks are a North African specialty, which can be used both for sweet or savoury receipes . They are VERY thin round sheets, you can almost see through . And Geordy, I did use the pine nuts (I always follow exactly a receipe when doing it for the first time) . |
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Post by Truffaut on Oct 29, 2007 11:46:22 GMT -5
All the bricks I've had in Paris have had several layers, just as you would do with phyllo. I'd think 4 to 6 sheets would be plenty.
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Post by Anne on Oct 29, 2007 12:08:05 GMT -5
Truffaut, this receipe is just with 1 sheet of brick per person, as the pictures on Anne's blog show it .
Actually, brick sheets are extremely thin but resistant enough . The only problem is when the bottom gets soaked with the filling . I suppose that this is the reason for the almond powder that Anne puts at the bottom of the filling : it actually prevents melting cheese from soaking the bottom of the brick pastry . Otherwise one may need more than one sheet indeed to prevent any tearing of the bottom .
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Post by annettecinca on Oct 29, 2007 21:54:11 GMT -5
Thanks T. I think I'll try this recipe soon, and will use a few sheets of phylo.
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Post by anneparis on Nov 9, 2007 8:51:13 GMT -5
Ooooohhhh ! I hadn't noticed this post until today !! Thanks a lot Anne, I am glad you enjoyed this recipe ! Trop facile, non ?? As for phyllo, you can use them if you can't find brick, but they have to be round-shaped (which is usually not the case for phyllo, so you can invert a plate or a round-shape tart pan and cut a circle in the phyllo pastry). Not sure I am being very clear  |
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Post by Happygoin on Nov 9, 2007 9:10:37 GMT -5
Yes, Anne, perfectly clear. And it does seem easy, even with the added step of cutting the phyllo, not difficult at all.
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Post by annettecinca on Nov 9, 2007 20:24:28 GMT -5
These are on my Thanksgiving menu, Anneparis! I can't wait to try them |
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Post by rssilverandlight on Nov 10, 2007 16:12:59 GMT -5
annne266 -
I love goat cheese. When did you say your next party was ?
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Post by phread on Nov 10, 2007 17:27:01 GMT -5
My daughter and I had a cooking class with Anne and her green curry recipe (see Thai dishes on her blog) is a MAJOR success with my dinner guests. I usually double the recipe and freeze half so that we can enjoy it with the girls at a later date. If I don't, I have a major protest on my hands.
Congrats on another winner, Anne!!!!!
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Post by Anne on Nov 11, 2007 4:41:43 GMT -5
Randy - My next party was ...yesterday evening ;D ! Sorry that you missed it, however, since I do love San Francisco (as some of you discuss it in another thread), I would gladly accept your invitation to come over and cook Anne's receipe (and any other ones that you fancy) just for you and your wife in exchange for a stay in SF . Anyway, the bricks were once again a success . |
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Post by anneparis on Nov 11, 2007 12:31:10 GMT -5
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?
What's the difference?
. You should rather ask Anne directly about this .
hahahha