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~