Don't like blue cheese? This bread might change your mind.
Roquefort and Walnut Loaf that I was talking about:
Add 100g of cranberries and you can use ANY blue cheese. I've used Stilton, Gorgonzola, Roquefort...as long as it looks like there's blue mold on it ????
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Music from EpidemicSound.com
Roquefort: a blue cheese from a small village with a long history
Roquefort has a long history, having been around for at least 1000 years. It comes from a small village in southern France, with impressive caves that are ideal for aging cheese, and has become renowned all over the world.
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Sources
Commission, European, eAmbrosia: The European Geographical Indications Register
Donnelly, Catherine, ed. The Oxford Companion to Cheese. Oxford: Oxford University Press, 2016.
Dumas, Emilie, Alice Feurtey, Ricardo C. Rodríguez de la Vega, Stéphanie Le Prieur, Alodie Snirc, Monika Coton, Anne Thierry, Emmanuel Coton, Mélanie Le Piver, Daniel Roueyre, Jeanne Ropars, Antoine Branca and Tatiana Giraud. Independent Domestication Events in the Blue-Cheese Fungus Penicillium Roqueforti. bioRxiv (2019): 451773.
Kindstedt, Paul. Cheese and Culture: A History of Cheese and Its Place in Western Civilisation. White River Junction, VT: Chelsea Green Publishing, 2012.
Kurlansky, Mark. Milk: A 10,000-Year History. London: Bloomsbury, 2018.
Pliny the Elder. The Natural History. Medford, MA: Taylor and Francis, 1855.
Tunick, Michael H. The Science of Cheese. Oxford: Oxford University Press, 2014.
Venel, Gabriel-François. Fromage. In Encyclopédie Ou Dictionnaire Raisonné des Sciences, des Arts et des Métiers, edited by Denis Diderot and Jean le Rond d'Alembert, vol. 7, 333-334. Paris, 1757.
———. Cheese. In The Encyclopedia of Diderot & D'alembert Collaborative Translation Project, edited by Denis Diderot and Jean le Rond d'Alembert, Translated by Malcolm Eden. Ann Abor: Michigan Publishing, University of Michigan Library, 2007.
Whittaker, Dick and Jack Goody. Rural Manufacturing in the Rouergue from Antiquity to the Present: The Examples of Pottery and Cheese. Comparative Studies in Society and History 43, no. 2 (2001): 225-245.
Images
Brie cheese (
Congress of Vienna ( Public domain)
Coronation of Charles IV of France, by Jean Fouquet (1455-1460) ( public domain)
Notker the Stammerer, 10th century ( public domain)
Roquefort, by Thesupermat via Wikimedia Commons ( CC BY-SA 4.0
Louis-Félix Amiel, Charlemagne, empereur d’Occident (742-814), (1837 or 1838) ( public domain)
00:00 Introduction
01:27 Possible Roman Origins?
03:12 Favored by Charlemagne?
07:47 Roquefort-sur-Soulzon
12:41 Bread, Mold, and Caves
16:11 A Sheep’s Milk Cheese
17:49 Outro
Beef and Cheese Stuffed Pastry Ep.97
Beef and Cheese Stuffed Pastry Recipe:
Stuffing:
- 4-5 cremini mushrooms finely diced, 3 Tbs. of onions finely diced, sauté together in a pan until golden brown on a medium to high heat with 1 tsp. of each butter and olive oil, season with a pinch of salt and pepper at the end of browning and stir well, place in a large mixing bowl and add the following:
- 2 cups of cooked roast beef, finely diced
- 1 cup of herb and garlic or chive cream cheese ( room temperature for easy mixing )
- 3 Tbs. of mayonnaise or chunky blue cheese dressing
- 2 cups of grated Italian cheese mix
- 3 tsp. of horseradish ( more or less to taste )
Mix all thoroughly, place in the fridge while preparing the pastry
The Pastry:
- Frozen Puff Pastry Sheets, two 10''X10'' sheets per box and thats how many you'll need for this recipe. Thaw in the fridge overnight prior to using
- Sprinkle flour on rolling surface, lay out puff pastry sheet on top, sprinkle flour on hands, on top of pastry and on roller to prevent sticking
- Gently roll out the pastry sheet to evenly add approximately 2'' on each side
- Using a sharp knife place slits 1-1/2 wide and 3 long on 2 apposing sides (see video)
- Lay half the filling down the centre where there are no slits, spread evenly into a loaf
- Fold in the end slits first then crisscross the cut slits all the way down the loaf, trim any excess with the knife ( see video )
- Do the same with the second loaf
- Place the Beef and Cheese Puff Pastry's on a cookie sheet with parchment paper
- Beat one egg in a bowl and brush it on top of each Beef and Cheese Puff Pastry
- Add a pinch of salt and pepper on top
- Place in a pre heated 375F oven for 25-30 or until golden brown
Great as a meal or cut into small portions for an appetizer
Enjoy! Thanks Pete.
#Beef Pastry #Beef and Cheese Puff Pastry #Appetizer