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Making a Medieval TART DE BRY (Brie Tart) | Brie: The King of Cheese
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- čas přidán 18. 08. 2024
- This Tart de Bry, or Brie Tart, comes from The Forme of Cury and was served at the table of King Richard II (1367 - 1400). It's flavor is nearly as rich as the history of the cheese that goes into it, and in this episode I will explore both.
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Episodes mentioned in this video:
Medieval Cheesecake (for tart dough) - • Baking A Medieval Chee...
Medieval Cheese (for straining cheese) - • How to Make Medieval C...
Rapé Fig Spread: • Making Medieval Fig Sp...
LINK TO INGREDIENTS & TOOLS**
SAFFRON THREADS - amzn.to/2yTwoPS
PIE SHIELD - amzn.to/2YeTnjh
TART TIN - amzn.to/2yPbUrC
LINK TO SOURCE:
The Forme of Cury: amzn.to/31frAAy
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
TART DE BRY
RECIPE (1390 - The Forme of Cury)
Tart de Bry Take a crust ynch depe in a trape. Take yolkes of ayren rawe and chese ruayn and medle it and the yolkes together. And do thereto powdor gynger, sugar, safron and salt. Do it in a trape, bake it, and serve it forth.
MODERN RECIPE (Based on Lorna J Sass's adaptation from To The King's Taste - amzn.to/3bNg2XE )
INGREDIENTS
- 1 pound of Brie cheese, the younger the better
- 6 egg yolks
- ⅛ tsp saffron (about 10 threads ground up)
- ¾ tsp light brown sugar or more if you want a sweeter tart.
- ⅜ teaspoon powdered ginger
- A pinch of salt
- A sprinkle of nutmeg or cinnamon (optional)
METHOD
1. Preheat the oven to 425°F / 220°C.
2. Roll out your tart dough to about an ⅛ inch thick and line your tin. Add pie weights and set in the oven to blind bake for 10 minutes. Remove the crust and remove the pie weights. If the bottom of the crust is not fully cooked, return it to the oven without the weights for 5 minutes. Once out of the oven, press down the bottom of the crust if it has risen. Allow crust to cool completely and reduce the oven temperature to 350°F / 175°C.
3. Remove the rind from the brie saving some to the side. Then cut the brie into small pieces and place in a blender with the egg yolks. Blend together. Then add the saffron, brown sugar, ginger, and salt and blend to combine.
4. Place a bit of the rind on the bottom of the tart and add the cheese mixture and smooth the top. If you are using cinnamon or nutmeg, sprinkle a bit on top now.
5. Bake at 350°F / 175°C for 30 to 40 minutes or until the top is set and begins to brown. Serve warm or at room temperature.
SOURCES
The Forme of Cury - By Samuel Pegge - amzn.to/3cXBycA
To The King's Taste - Lorna J. Sass - amzn.to/3bNg2XE
The Course of History: 10 Meals that Changed the World - amzn.to/2yWuIoL
Brie Cheese History - www.thesprucee...
PHOTOS
Abbaye Notre-Dame-de-Jouarre - Fredlesles CC BY-SA (creativecommon...)
By J. Chéreau - Musée de la Révolution française, CC BY-SA 4.0, commons.wikime...
A carriage underside has broken sending the occupants flying Wellcome / CC BY (creativecommon...)
Blue Stilton - Coyau / Wikimedia Commons / CC BY-SA 3.0
Limberger Cheese - Original photo by John Sullivan
Gruyere - © Rolf Krahl / CC BY (creativecommon...)
Stracchino - Cvezzoli / CC BY-SA (creativecommon...)
Brie cheese with fresh thyme on black background - Marco Verch / CC BY-SA 2.0 (flickr.com/pho...)
#brie #cheese #medieval #medievalfood #tastinghistory #medievalrecipes
Ah, yes, my favorite Game of Thrones character, Brie of Tart
😂😂😂🤣👏🏽👏🏽👏🏽👏🏽
Fucking bravo. 🤣
This comment will age quite well too.
@@Jolluna perfect addition
Un grande bravo mon ami!
There was a HUGE explosion at the Cheese factory....and all that was left was de brie.
😂
🤣🤣🤣🤣
🤣🤣
The (supposedly non-automated) captions actually did your pun by accident? ”Tarte Debris” MMM SOUNDS DELICIOUS
@@metallsnubben No i didn't know about the captions, I just know a lot of cheese puns.
What cheese do you use to attract a grizzly?
- Camembert
“Now let’s get back to the tart. Not the mistress, *our* tart”.
Don’t ever change, Max. I can’t wait to see this channel really take off!
I couldn’t change if I tried.
The puns were out of this world funny
But... Kylie Jenner? He needs to change.
I just discovered this channel and I am converted. It's a bit of levity to enjoy in between my Dan Carlin podcasts.
I cackled at this part!
I can't help but say "of the Caribbean" in my head after every mention of "pie weights"
Ha! Took me a second to put that together. 🤣
I can't believe you made me read this with my own eyeballs.
Cawibbean?
HaydenX cwispy?
Love this.
As a maiden I would be honored and enraptured if the king offered me decadent Brie cheese
I adore brie, so I agree wholeheartedly.
Some maidens might even be... Fascinated.
“You May fascinate a woman by giving her a piece of cheese.”
Me too 😂
"Gentlemen, we are gathering here to reshape the shape of Europe, to redraw it's borders, to make sure something like this nether happens again. We shall make history.
BUT FIRST, BRING IN THE CHEESE"
-The Congress of Vienna, 1815, probably
That is exactly how I pictured it.
It was actually even funnier to read this, then realize it wasn't out of nowhere.
There's a Fry & Laurie version of this (but without the cheese)
m.czcams.com/video/c-WO73Dh7rY/video.html
"The Forme of Curry" episode sounds great!
I’d better get reading 😆 I love that I’ve found so many people interested in the things I’m interested in.
Nothing would be grater.
ha.
Please do this!
Yes, me too - I am interested! 😃
@@TastingHistory You could make this a whole series and try to cook every single recipe that's in the book! (Or as many as you can.)
Okay, I genuinely barked out an involuntary laugh at the "not the mistress, our tart" line. You're great, Max Miller. Just great!
🤣
“The other fifty-one cheeses never stood a chance. Go home, Parmesan, you’re drunk”
Parmesan is my favorite cheese!
@@pashminagal Go home, pashmingal, you're drunk.
@@pashminagal You obviously have never tasted Brie! For it is the king of cheese, le roy des fromages!
Or maybe taste is not universal and you just like what you like, I don't know.
Reminds me of author Tom Robbins. He does the whole beets tangent at the beginning of Jitterbug Perfume.
"go home parmesan, you're drunk" killed me
I'm dead as well
"Those revolting peasants" has got to be an intentional pun :D
"Sire! The Peasants are Revolting!" - "Ah, you think so too?"
Just like in "Chicken Run" ...
"Mrs Tweedy!! The chickens are revolting!!"
"Finally. Something we agree on."
Food and History, it doesn't get any better. Also, yes on the Forme of Cury
I completely agree. Thank you for watching! Love your avatar (thumbnail?). Who is that? Caesar Augustus?
@@TastingHistory , Claudius, The Accidental Emperor. Both the "I, Claudius" and the old TV series are among my favorite Historical Fiction.
I am shamed that I’ve never seen it. I have read the book at least.
@@TastingHistory Is there anywhere I can get a copy of the Forme of Cury? Preferably with the original wording/phrasing, but modern spelling (or at least copious annotations XD)
@@rollingthunder1043 Yes. I'm actually going to update the links to take people to this version, which I just received and is so much more user friendly: amzn.to/31frAAy
I want this guy to have a show like Good Eats. Ye Olde Goode Eats. Alton Brown would probably be ok with that, right?
Let’s ask Alton! 😁
Okay with it? He'd probably want to produce it!
Good Eats was the first cooking show that I liked and it’s still the best
TOTALLY!!!!
This video has one of those rare instances where "Pardon my French" may be appropriate literally as well as in the usual sense. Plus it's just so cheesy.
Eh, I say "pardon my Anglo-Saxon" .
It’s a cheese tart, ofc it’s cheesy :p
Kind of a shitty thing to say.
"staring for longer that 3 seconds is a sign of attraction."
You saucy tart you
There could also be a tarty sauce.....😄😄😄
Being from Meaux, my heart broke when you said "cut off the rind". And then everything became clear x) .
I already love Maroilles cheese tart so I'm defenitely trying that one!
the rind is delicious, but the texture shift is kinda weird
Made this one for dinner tonight. I adapted a bit the quantity, and my cheese-egg mixture looked more liquid than yours, but the dish was a blast. I used a strong brie and the flavor was really present, you really need the ginger and nutmet in. (Also, no saffron because I'm a poor student but this is another story)
You can use turmeric as a substitute for saffron
Oh the puns and the humor in this are absolutely DELIGHTFUL. ---- A Frenchie who had her good share of laughs watching this video. Well done, Sir.
He's a gem! I just discovered this channel and I'm hungry!! I live in a super remote area, so I won't have access to most of the ingredients until the end of the month, when we go into town! It's torture!!
Hell, yeah! I'd love a whole episode about the book, especially if there are more cheeses involved.
Oh there are definitely more cheeses involved.
RE: your fig paste (rapé) - one can sometimes find quince paste at a Trader Joe's or other fancy organic mart, and it goes *wonderfully* with all the cheeses, particularly the brie! In fact, I would LOVE to try it with this Tart de Bry! Of course one can think of the children's rhyme of the Owl and the Pussycat as one enjoys one's brie and quince paste ("They dined on mince and slices of quince that they ate with a runcible spoon...").
Quince jelly with Manchego cheese too
"Whey" ... "tart" ... I now have coffee stains on my couch. Thank you for your exceptional content...and humor!! 🤗🤗🤗
The tart joke had me floored. Kudos!
I was particularly proud of that one 🤣
"Go home, parmesan..you're drunk." I laughed so hard I almost choked on my coffee!!!
Max: If you want to keep this period remember not to add vanilla...even though it is delicious. Max, you have to throw a little shade...Mrs Crocrombe has you beat. You'll not dethrone the queen of shade. I agree though, a bit of vanilla would be good, but we have to whisper in hushed voices... I've tried Brie but didn't care for it. I like dates and cheese together. I like Butter Kase, ladies cheese, lol.
He will definitely not dethrone the Queen of shade, she is the best.
Mrs. Crocombe, yes! 👍🏻
You are definitely currying favor with this brand new viewer
🤣
I feel like Max's inner theater kid really came out in this episode.
"Go home parmesan, you're drunk!" Hahahahahahahhaha brilliant
"To be Frank"
Almost missed that one
But chef Frank is the salt god.
Yeah my wife and I would totally watch a video on the history of "the forme of cury"
Also, we totally plan on making this
Please let me know how it turns out!
Good gravy, Max's production value has increased massively. His more recent videos look insanely better, and are better put together.
But he never lost the charm that he started with!
After watching any of your videos, I just can't express how good they are, the quality of camera, microphone, editing, cooking, speech everything is perfect. You're on the best way to 100k Subscribers :Ddd And, to your question at the end of the video, Forme de Cury, definetly, definetly do a video about it. Oh my dear Elon, I am, in heaven.
Thank you! I’m hoping the editing and production quality only gets better, so I appreciate the kudos.
Kubik’s Channel he did it 🥳
Just over a year later and we are at 860k subscribers.
@@4philipp He brought content CZcams needed. xD Well deserved success
This whole episode had me drooling. Holy heck.
I have that effect. Oh, you meant the tart. 😂
@@TastingHistory AHAHAHA wonderful
History and cooking? My two passions in life! It's like this channel was made specifically for me
i adore how he includes everything in the description. really encourages me to try it out myself
also i wonder if he does everything himself (such as editing) because honestly that's impressive for a smaller channel
Can confirm he does! Script, video editing, lighting, and cooking. I supply the Pokémon :)
@@worldagainstjosem6845 Well, kudos indeed. Video editing is hard and laborious, requiring intense attention to detail.
@@worldagainstjosem6845 supplying the Pokemon is great and nothing to sneeze at. I love the touch in every video *-* thanks for that, Jose!
You're doing what I've wanted to do for so long! I love food history. For any Australians watching, 'The Getting of Garlic' is a super interesting food history book of down-under. Also yes pls do a video on The Forme of Cury
I’ll have to find that book too!
I think an episode on The Forme of Cury would be really cool!
1 vote for!
@@TastingHistory Count me in as another vote for! Love history!
Seconded!
Agreed! I really enjoy this channel.
Thank you!
Someone called this channel the food version of Technology Connections and I couldn't agree more or think of a higher compliment. Keep up the great work Max!
Thank you! I need to get to watching this Technology Connections ASAP.
@@TastingHistory You absolutely must! You are much more natural and loose in front of the camera but your format, delivery, puns, jokes and overall sense of humor combined with extensive knowledge of the subject is so similar that hearing that you've never seen Alec's channel is amazing. You guys literally use some of the same jokes and hearing you point out something to head off the more pedantic among us made me instantly subscribe because Alec does the same thing so I knew I'd be happy here too!
Holy smokes, it totally is! I don't know why I never made that...er... connection before.
Technology Connections is absolutely one of my favorite channels and now this one, since I discovered it last week. 😊
Gotta say, it might just be French in my ancestry but Brie really hits the spot. It's creamy texture just coats your mouth and since it's not a powerful cheese, it doesn't overwhelm you. Just a nice cheese to snack on.
If you like Brie, you may like Camembert too, it's milky and soft!
My favorite is roquefort.
I prefer a mature, ripe Brie to a young, mild one
I missed this one. It`s June 14, 2023. I like when you do time for history ..... again! Love it!
As Charles de Gaulle allegedly said, "How can anyone govern a country that has 246 kinds of cheese?"
I think I missed the rapé video (that accent is pretty important!), along with a couple others I see on the endscreen. I guess I won't get bored soon.
That’s a great quote! I’d never heard it.
And yes, don’t try searching rapé online. 😆
I'm at the point where I immediately like each video before watching because I know the content will be well-researched and deeply enjoyable. 😅
It’s a good point to be at 😆
I don't know why I came across this channel, but after binging 5 or so episodes, I'm glad I did. You got yourself a new sub, and I've got myself some new (read old) recipes to try out.
A small hint from a Frenchman. The reason why you find brie mild is because it is not proper brie. The difference is huge between AOP Brie de Meaux and industrial brie. Brie de Meaux is made with raw milk and is much, much, much stronger, tasting very close to camembert, with hints of mushrooms, nuts and cow butts hehe. I know its nearly impossible to find Brie de meaux in other countries, but if you want to be closer to the original taste of this receipe i would suggest to put a raw milk brie equivalent, or a young camembert made with raw milk. Try it you will be amazed by the difference! Love your channel, already cooked the Torte, gonna try the lasagna next!
That's enough cheese to make even Sheogorath go sane for a short while.
I discovered this channel just a couple days ago, I've gotta say I already love your videos! I can't wait for more ancient Roman recipes, they're my favorite.
Thank you! I have an idea to make Garum, but it’ll be a while before it’s up. But it’ll come.
there is an expression in french to describ tallleyrand's changing behavior: "talleyrand le bien au vent"
It's 03:00 and I can't sleep. I had to stop this video, click over to Amazon and order a two pound wheel of Brie. Thanks, Max. Love your videos and delightful history lessons.🥂
At 62 graduated 1977 and i still enjoy history and and good food you have a great channel keep up the good work
Giving cheese to the ladies of his court? I think King Philip knew exactly what women wanted. I would gladly accept cheese over jewels.
I'll take the jewels.
TastingHistory You can buy lots of cheese with jewels.
My recommendation for the tart crust is to cover it completely with aluminum foil plus weights and bake it for 12-15 instead. Keeps it fairly consistent, cooks it through, and keeps it from puffing up too much. I tried both the regular recipe and one with 3 tbsp of brown sugar, and even with that much sugar it's still savory enough to go with any marmalade you like, but a tart one works best (I love blackberry marmalade)
I know there were a lot of puns in this video, and my favorite was the use of Berlioz’s “March to the Scaffold” when discussing the guillotine! Great attention to detail, as always
Dude, keep balling this medieval shit, we need this history remembered.
Idk why, but this channel gives me PBS tv series vibes and I love it. Its fun, witty, and making me hungry lol.
I'd love to also see recipes from the sugar boom of the 1500's when sugar was put in everything, stuff that today would be weird to put sugar in. Love the channel and content
You are the greatest history and food nerd on CZcams. I developed K-12 textbooks for years. Your content is so adaptable (monetizable) for online education. You're already great at the intersection of food, culture, economics, and history. Cooking is full of STEM friendly topics - math, biology, chemistry. What's your new persona - Professor Pie, The Don of Donuts? Think about it.
I like the darker background in this one. Very chilled out & cozy
Ok, this is exactly the kind of content I wish the History Channel had!
Holy cow, this channel is exploding. I subbed like last week and it only had 20k~ subs, now it's at 48.3!
You deserve every bit of it, Max. This is great stuff you're doing here
This is the most celebratory and theatrical and i loved it. "There was no contest..." was so funny.
Don't ever stop making videos, I'm obsessed
Pinky's cheese song!!! I was literally singing it as you were listing the cheeses, and I got (probably too) excited that you referenced it. It's a classic.
This is my fav episode of yours. I discovered your channel a week or two ago and I've been watching at least one vid a day. The stories you picked and the way you told them ("go home parmesan, you're drunk", "no longer the cheese of kings but the king of cheeses") made this episode no.1 of your already incredibly awesome videos. Much love and I'm so excited to keep watching (and recommending) your channel!!
Oh and I like this channel much more than the edible history channel. I do like how they do the actual cooking but I do like this channel better
The ratio of views to engagement on this video is really cool to see. It feels like this channel is going to really blow up any day now, and it's cool to know I was here before that happens. Excellent episode!
I hope so too!
Going to actually try and make this. Also, just keep making content please. This slice of CZcams is very refreshing.
Thank you! The encouragement is appreciated.
this is amazing content, great historical context, engaging presentation, effective editing. Glad I found your channel
Thank you! Hope it just gets better from here.
Made this today for Valentines, together with the Rapé. It was very well received!
Well, I made this with my sweetie and we both consumed two servings like little piggies. It was delicious and so much fun to make! Thanks for your wonderful content!
Did you char on pan or bake them? I thought the pan baked ones were nicer with that singe on them
@@worldagainstjosem6845 I think you're thinking of the oat cakes, this was the Tart de Bry.
As a german it's my holy and ancient duty, to tell you that Charlemagne was a german!
As a history buff i have to say he was neither or both :)
I think of Aachen as German, so I’m inclined to agree.
@@TastingHistory Aachen is germany, but he ruled over todays germany and france, and france still has the name of his realm and tribe. Both countries see him as a father of their nation ;)
But he was born in Belgium.
As a Dutchman and a Frank it is my duty to say Charlemagne was more Dutch than anything.
Let's stick with his Latin name Carolus Magnus and leave the question of nationality behind as it is difficult to argue about a nationality that wasn't born at that time.
The Forme of Curry episode is an excellent idea.
What an excellent channel. I always keep an eye out for content like this. This is very well executed. Well done.
Thank you!
I'm actually making this recipe this weekend. Since I'm allergic to fig I will be pairing it with spiced brandy apples and some good wine
Just discovered your channel a few days ago and have been binge watching since, LOL!!!
So interesting and your presentation is VERY entertaining (your puns are witty and such fun)!!
Thank You So Much!!!
❣️🤗❣️
The Blessings of God and the Peace of Jesus Christ Upon You and Those You Love!!
I absolutely appreciate the links to where you buy utensils and special ingredients, it makes everything so much easier. You are amazing.
I don't have pie weights, so I use dried beans to weight down the pie crust
I did the same, and I’m going to use the beans later for a stew or bake them again. Waste not want not!
Also, often pie weights are called “baking beans”. So I’m going to be (maybe) baking beans that were baking beans!
Your channel is the best thing I’ve found by following a CZcams rabbit hole. You’ve gained a subscriber here!!
Thank you!
I love the cat sitting among the cheeses in the illuminated manuscript you shared!
I feel like this would be amazing topped with the syllabub
Hard yes to the Forme of Cury episode! I only recently discovered your channel, and am greatly enjoying both the recipes and the sass. Keep up the good work!
let me tell you, watching these videos high is maddening and amazing. Amazing, because theyre great videos and the food and drinks always look delicious. Maddening bc im hungry and high now.
🤣😂 🙌🏽
The idea of discussing the cookbook is fascinating!!
Found you a few days ago and I'm now watching everything.. you are an *amazing* storyteller, and over food is the best way to do it.
I just found your channel recently, and I'm addicted!! I really want to try some of the recipes I've seen, starting with this one...I love Brie.
And, yes, I would love to see an episode on The Forme of Cury, since I'm an avid reader and am very interested in the history of books.
The writing of 10:00-11:30 is truly brilliant
Thank you 🙏
Brie is my favorite cheese. Really enjoyed this one
When the algorithms actually work - saw this under Townsend's. Excellent quality channel, have total confidence it'll take off.
Your videos are absolutely amazing!
I love the history facts you throw in, too, since i've always been interested in Medieval and Old World cooking!
Thank you!
Food paired with history. WINNER. Please yes: Forme of Cury
I’m on it! 😁
Lovely Max! Here's a tip with ANY tart using a blind-baked crust: To keep the filling from making the undercrust soggy, put about a 50/50 mix of MARMALADE and Cointreau or brandy or any liquor in a pot and melt together, then brush that glaze on the cooled crust before filling to let it (a) seal and (b) set up a bit. This will insulate the crust from the filling AND taste delicious. Oh, and as for pie weights? Plain old dry kidney beans work well, too. GREAT work as always! Thanks! (OH, y'know what might work as a spice for this dish? A quick dash of cayenne!)
That would be a fantastic video idea to talk purely on "the form of curry" and any other old cook book you draw reference to 🤙
The one dislike is someone who is lactose intolerant.
Ha! I want to know who it is! 😁
Nah, we lactose intolerant people shake our fist at God as we eat shredded cheese straight from the bag, can't be one of us.
@@kattriella1331 wheeze
KattriellaDoesStuff Accurate.
KattriellaDoesStuff
You can get shredded cheese that’s been aged long enough to be lactose free where you live? Or do you simply wait a couple of months after buying it?
Okay, I hope this isn't a violation of your site's terms, but a friend gave me a recipe for brie soup last year - here it is plus a tip for how to use cheese leftovers in an unusual way:
Brie soup:
1/4 cup butter
1 small onion, minced
3 stalks celery, chopped
1/4 cup flour
4 cups chicken stock
1/2 pound brie cheese with the rind, cubed
1/2 cup heavy cream
1 tablespoon green bell pepper, cut into very fine matchsticks
1 tablespoon red bell pepper, cut into very fine matchsticks
Melt the butter in a large saucepan over medium heat. Cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the brie and allow to melt for about 5 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.
Serves six.
I've steeped parm rinds in cream to make a chocolate ganache and it's excellent. Used the ganache as fillings for dipped bon bons. The cheese and dark chocolate combo really worked well.
The brie soup was tasty, but a bit on the heavy side...
Always glad to have recipes shared!
This channel make me stupidly happy.
As a French I really enjoyed that one ! Keep up the great job your videos are nice
Thank you! Allow me to apologize for my horrible French accent 🤣. Also, is it “Le dernier fromage” or “Le fromage dernier”?
“Go home Parmesan, yer drunk!” 😂 Nice storytelling
Just made this tart today and while it took me a few hours of work, I am pleased to say that its taste is quite exquisite.
So glad you liked it!
@@TastingHistory The pleasure is mine. Keep up the good work and stay inspiring :))
I love how in the first couple episodes, Max was like "such-and-such ingredient isn't PERIOD!" but then he just starts going "just use whatever you've got, it's fine". The pandemic taught us all that sometimes you just have to make do.
Thank you for another great episode. As for the Forme of Cury episode, it's a yes for me
Thank you! And thank you for always watching 😀 FYI, I just ordered long pepper.
@@TastingHistory you'll see it tastes great ;)
I've been into Medieval recipes lately and I would definitely be interested in more from the Forme of Cury.
More to come!
This video has inspired me to share my humble Brie Sammich recipe :
° 1 loaf fresh Batard or Baguette
° Thick slices of bacon or variation of choice
° 1 medium tart sweet tart apple sliced extra thin
° Raw Honey - whipped if you prefer
° Quality Brie
° peel & core apple and slice very thin, like paper
° slice bread lenthwise and warm in oven
° spread soft Brie cheese in generous amounts across both sides of the bread
° stack the apples, then bacon on the loaf
° drizzle with warm honey
ENJOY.
My children loved this whenever we made it. It also introduces new flavor combinations to children, which is essential.
Just leaving a comment so that the algorithm gets that your videos are worth watching