*  Exported from  MasterCook  Buster  *
 
                         Collector’s Camembert Pie
 
 Recipe By     : “The Grilling Season by Diane Mott Davidson” p.272
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Diane Mott Davidson
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CRUST***
      1/3  cup           milk
    2      tablespoons   butter
    2      teaspoons     sugar
    2 1/2  teaspoons     dry yeast -- (1 pkg.)
      3/4  teaspoon      salt
    1                    egg -- slightly beaten
    1 1/2  teaspoons     oil
    1 1/4  cups          flour -- (or more)
                         ***FILLING***
    1      tablespoon    Old Bay Seasoning
   36      large         shrimp
                         (easy-peel; 1 1/2 lbs.)
    8      ounces        fresh asparagus -- trimmed
    1      pound         fresh tomatoes -- cored and seeded
    1      pound         canned artichoke bottoms -- (5 or 6 per can)
    1 1/2  pounds        Camembert cheese -- (2-12oz. wheels)
    1      cup           mayonnaise
      2/3  cup           freshly grated Parmesan
    2      teaspoons     pressed garlic -- (4-6 cloves)
      3/4  teaspoon      dried thyme -- crumbled
      3/4  teaspoon      dried rosemary -- crumbled
      3/4  teaspoon      dried oregano -- crumbled
 
 CRUST:
 Heat the milk, butter, and sugar until the butter is melted.  Remove from
 the heat and set aside to cool slightly (to 105ø to 115ø).  Stir the yeast
 into the milk mixture and let it stand for 10 minutes.  Stir in the salt,
 egg, and oil.  Add the flour 1/4 cup at a time, stirring well, until each
 addition is thoroughly incorporated and dough holds together well.  Turn out
 onto a lightly floured board and knead for 10 minutes, adding small amounts
 of flour if necessary, until dough is smooth and satiny.
 (Or use a dough hook and knead in a mixer for the same amount of time.)
 Place the dough in an oiled bowl and turn it once to oil the top.  Cover the
 bowl and set aside to rise at room temperature until tripled in bulk (about
 2 hours).  Punch the dough down, roll it into a rectangle approximately 9 by
 13 inches, and place it in a jumbo-size zippered plastic bag.  Refrigerate
 for up to 6 hours.  When you begin to prepare the pie, remove the bag from
 the refrigerator to allow the dough to come to room temperature.
 
 FILLING:
 In a wide skillet, bring a quart of water to boil and add the Old Bay
 Seasoning.  Add the shrimp and cook until just pink.  Do not overcook the
 shrimp.  Drain the shrimp and discard the cooking water.  Peel the shrimp
 and set is aside until you are ready to assemble the pie.
 Slice the asparagus spears into thirds.  Slice the cored and seeded tomatoes
 into eighths.  Drain the artichoke bottoms, rim them of any rough edges, and
 slice each artichoke bottom into sixths.  Scrape most of the rind off the
 Camembert and slice each wheel into sixteenths.  (You will have thirty-two
 pie-shaped pieces of cheese.)  In a small bowl, thoroughly combine the
 mayonnaise, Parmesan, garlic, and herbs.
 Preheat the oven to 350ø.  Butter a 9x13-inch glass pan.  Assemble the pie
 by placing half of the shrimp in the bottom of the pan (three rows of 6
 shrimp each), then evenly layer half of the asparagus, half of the tomatoes,
 half of the artichoke bottoms, and half of the Camembert over the shrimp.
 Using a small spoon, dab half of the mayonnaise mixture over the Camembert
 layer.  Repeat the layers in the same order, ending with the last layer of
 shrimp.  Carefully place the brioche dough over the top and cut several
 vents to allow steam to escape.
 Bake for 45 minutes, or until dough is golden brown and filling is hot and
 bubbly.  Allow to cool slightly before serving, about 5 or 10 minutes.
 Serves 6-8.
 
 
 
               - - - - - - - - - - - - - - - - - -