Thursday, October 1, 2009

A Food and Drink Winner~

I've mentioned the LCBO's magazine here before..Scrumptious photos and recipes..in every magazine~

Their baked Brie this issue is no exception~



It's fabulous~

Sauté chopped onions..garlic..mushrooms..chopped toasted walnuts..in a bit of EVOO..rosemary ,thyme salt and pepper.. when cooked down add a tablespoon of balsamic vinegar and let cook a little bit more..spoon onto your brie in an oven proof dish..and bake at 350 for ap 8-10 mins..I let it stay a bit more..Top w/ herbs..and serve w/ crackers ..or fresh baguette..~

It was a winning combination w/ this wonderful Barefoot Contessa recipe a co-worker mentioned~



It will be our Thanksgiving salad..(I would have liked a surprise..but I wanted to tell you about it~)..



It's replacing the soup this yr here~

La Recette~
Roasted Butternut Squash Salad~

Roasted Butternut Squash Salad with Warm Cider Vinaigrette




Ingredients
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

It's warm heartily different!And Delicious~

19 comments:

  1. YUM! I love baked brie. I never thought of putting walnuts on it! Gorgeous.

    ReplyDelete
  2. Oh Monique, I might have just found the first baked brie I might actually like. That not only looks amazing (as does all of your dishes)but I love that it is a savory version.

    ReplyDelete
  3. Monique - Both of these are perfect for an autumn table. Beautifully presented - as always!
    Cheers!
    Ry

    ReplyDelete
  4. Pour moi qui suis une accro au fromage, la recette de brie ne peut que me plaire, et ces couleurs qui respirent l'automne, c'est fantastique

    ReplyDelete
  5. I'll have to try that brie -- looks yummy -- that butternut salad is delish and is my favorite salad for fall -- you could almost make a whole meal with butternut squash -- from salad to dessert!

    ReplyDelete
  6. Both the brie and salad have wonderful fall-inspired ingredients! They both sound wonderful. My favorite salad with cranberries is the one Mary shared a while back but this one sounds so good with the butternut squash. I love butternut squash :)

    ReplyDelete
  7. butternut... the word by word translation means nothing to me. Leo.org says it's a kind of pumpkin, isn't it? The recipe and ingredients sounds really interesting to me. with the walnuts, the cranberries, apple juice, parmesan... wow. and your presentation... merveilleux comme toujours.

    ReplyDelete
  8. Oooh, I saw her make that salad on TV once. What a good way to incorporate the squash into Thanksgiving! I made a dish with squash and sage last year that I didn't like but my dad dubbed "the winner." This would undoubtedly have been better.

    ReplyDelete
  9. C'est dommage qu'ici je n'ai plus ce magazine. Je l'aimais tellement. Quel délicieux fromage.

    ReplyDelete
  10. The ingredients sound delicious and the method easy. And of course the look is beautiful as always. I.m goingto have to try this because I love mushrooms.:)tq for sharing Monique.

    ReplyDelete
  11. Looks beautiful M.... I made brie very close to this one a while back, but without the mushrooms...I will try it nextime...I do love the walnuts...enjoy a nutty crunch! thanks for the reminder, have not had brie lately...always a fun visit here, xoxo~Kathy @ Sweet Up-North Mornings...

    ReplyDelete
  12. The brie looks and sounds delicious. I will have to 'steal' your recipe!

    I've been wanting to try that salad for a while now. I'm glad you gave it good review. I'll be trying that one soon!

    ReplyDelete
  13. I have only tried brie once, would you believe it? I had it with some fruit, and I thought, what a fantastic combo! Love your photos! What a fabulous Thanksgiving dinner you'll be having, Monique! :)

    ReplyDelete
  14. Yummmm, this is truly autumn food. The baked brie looks so good. I've been wondering about Ina's salad. On your recommendation I'll try it for sure.

    ReplyDelete
  15. I promise u all Ina's salad is different and delish:) Butternut squash ..Anja.. is delicious when baked..http://images.google.com/images?rlz=1C1GGLS_en-USUS298US334&sourceid=chrome&q=butternut+squash&um=1&ie=UTF-8&ei=gPzFSvG3AsbDlAeK6qiSAw&sa=X&oi=image_result_group&ct=title&resnum=4

    Do you have it?

    Hélène..when I miss an issue..I am disappointed!
    Just the photos alone are gifts:)

    Thanks~

    ReplyDelete
  16. OK...so, I really smiled!! We are so on the same wavelength many times! This is amazing, and I can't wait to try yours......great minds!

    You are right, the squash salad would be perfect for Thanksgiving, or before.

    Many thanks!

    Diane

    ReplyDelete
  17. Yummmmmmm....M...We adore that salad...it will be wonderful addition to Thanksgiving for sure...
    Your Brie look TDF...
    I am going to try that very soon!
    L~xo

    ReplyDelete
  18. thanks for the link, now i get it...

    ReplyDelete