Hello everyone and welcome back to another new episode of Nikoli's Kitchen! In this week's episode I'm breaking down a recipe for Fried Brie with a tomato vinaigrette and a "green goddess" sauce that was featured on Restaurant Impossible! I also talk about living life to the fullest and being uncertain and unsure lately. Thank you all so much for listening!

 

Featured Recipes for this Episode

~| This recipe is based on Robert Irvine's recipe from Restaurant Impossible S19E10, which can be found at https://chefirvine.com/recipes/crispy-fried-brie-with-bacon-tomato-vinaigrette-as-seen-on-restaurant-impossible |~

Smoky Tomato Vinaigrette

12 oz cherry tomatoes, halved
1 c balsamic vinegar
1/2 T Olive oil
Liquid smoke to taste
Salt and pepper to taste

Drizzle olive oil into a large saucepan and heat over mid heat.
Add your tomatoes and cook for 4-5 minutes until blistered. 
Deglaze with balsamic vinegar and add a few drops of liquid smoke to add a smoky flavor.
Bring to a simmer and drop to mid-low heat and reduce by half.
Season with salt and pepper to taste.

Yield: Approx 1 cup.
Calories/Serving: 45 per 2 tablespoons.

"Green Goddess" Sauce

1/4 c Italian parsley, de-stemmed
1/4 c cilantro, de-stemmed
1/4 c scallions, chopped
1/4 c mint, de-stemmed
2 cloves garlic
2 c orange & black pepper aioli
Juice of 1 lime
1 T honey
Salt and pepper to taste

Add all ingredients except salt & pepper to a food processor and blend together for 1 minute. 
Season with salt and pepper to taste.

Yield: 2 cups.
Calories/Serving: Approx 101 per tablespoon.

Fried Brie

1 lb brie, cut into 8 pieces
2 c all-purpose flour
Salt
Pepper
3 large eggs, beaten
2 c panko breadcrubs
Oil for deep frying
3 c Arugula

Combine your flour with salt and pepper (add any other seasonings here as well, I like paprika and allspice).
Dredge your brie chunks in flour, egg mixture, and then panko. Set aside for a few minutes to rest.
Repeat the process and set aside again to let the coating stick.
Heat your oil to 350°.
Deep fry the brie for 3-4 minutes or until nicely golden. These will start to float, make sure you keep an eye on them too and if cheese starts leaking out, remove them immediately.

Yield: 8 pieces of brie.
Calories/Serving: Approx 350-400/serving including the oil (before frying it is 299). 

To plate:

Place a bed of arugula down, approx 1/3 cup.
Add two chunks of fried brie.
Add 2 T of the tomato vinaigrette around half of the edge of the plate.
Add 1 T "Green Goddess" sauce over the top of the cheese. Be sure to get a bite of everything together.

 

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Guest Appearances

I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.

I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!

It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!

 

Credits

Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.

Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.

Track Listing: 

"At Dawn," "Forgotten," "Traces," and "Progress" by Ever So Blue.
"Somewhere in Dreams" - Magnus Ludvigsson
"Break Fast" - Jules Gaia

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