Sunday, December 04, 2005

Welcome to Ms. Gyspy's World

This is what I get for waiting too long to register for a blog. I don't get to be "gypsy." I have to settle for a name Rhiannon hasn't called me in months...nay...years. But it's all good. I kind of like "gyspy."

I'm going to be moving my "vegetarian recipe of the day" (which has turned into the "semi-regular, mostly vegetarian recipe of the timeframe in fashion at the moment") from the soon-to-be defunct and widely mourned "Morning Sedition" blog to here and also to P.J. Sauter's excellent blog . I'll also post random political rantings here and also at my Live Journal blog.

And now I'm off to develop some political rantings. Here's a recipe, gleaned from the Pagantable mailing list to tide you all over until I get one going. (I'll fix all those links later...)

Baked Brie With Caramelized Onions

17 ounces brie -- chilled
1 sheet frozen puff pastry -- thawed
3 tablespoons butter
3 large onions -- sliced
1 teaspoon dried thyme
2 cloves garlic -- minced
1/2 cup dry white wine
1 teaspoon sugar
1 egg yolk

Prepare caramelized onions: Melt butter in large skillet over medium high heat. Add onions, saute until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and saute two minutes. Add 1/4 cup wine, stir until almost all liquid has evaporated. Sprinkle sugar over onions and saute until soft and brown. Add remaining wine and stir until liquid evaporates. Season to taste with salt and pepper.

On lightly floured board, roll out pastry to 1/8 inch thickness. Transfer to a baking sheet.

Halve Brie horizontally. Place one half of Brie, cut side up, in middle of pastry. Top with caramelized onions. Cover with other half of Brie, cutside down.

Draw pastry up around Brie, holding corners. Tuck edges in and twist corners together to form bundle. Beat egg yolk with 1 teaspoon water and brush on pastry, avoiding edges.

Bake at 425 degrees F for 20 minutes or until golden and puffed. Let Brie stand in pan on rack for 20 minutes for runny cheese or 40 minutes for thicker cheese.

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