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Ingredients
 1 lb baby white potatoes
 Salt to taste
 6 oz brie cheese, cut into thin long slices
 1 cup Chanterelle mushrooms or other mushrooms to taste
 ½ cup shallots
 ½ bunch fresh thyme
 ¼ cup white wine
 Freshly ground black pepper
Directions
1

Place the potatoes in a small pot and cover with water by at least a couple inches. Season generously with salt. Bring to a simmer then reduce heat to medium low and cook until potatoes are fork tender. Strain the potatoes and set aside to cool then slice then in half lengthwise. Place the sliced potatoes in a small baking dish cut-side up, scatter the wine over them, then lay the slices of brie on top. Season with fresh thyme leaves and black pepper and brown under a broiler pre-heated to high heat keeping a close watch on it to make certain it doesn't burn.

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Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
  • Spinach is available all year round but is in season during the spring (March - June)
  • High in iron
  • Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
  • It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
  • Don’t wash spinach before storing since the moisture will cause it to spoil
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Ingredients

 1 lb baby white potatoes
 Salt to taste
 6 oz brie cheese, cut into thin long slices
 1 cup Chanterelle mushrooms or other mushrooms to taste
 ½ cup shallots
 ½ bunch fresh thyme
 ¼ cup white wine
 Freshly ground black pepper

Directions

1

Place the potatoes in a small pot and cover with water by at least a couple inches. Season generously with salt. Bring to a simmer then reduce heat to medium low and cook until potatoes are fork tender. Strain the potatoes and set aside to cool then slice then in half lengthwise. Place the sliced potatoes in a small baking dish cut-side up, scatter the wine over them, then lay the slices of brie on top. Season with fresh thyme leaves and black pepper and brown under a broiler pre-heated to high heat keeping a close watch on it to make certain it doesn't burn.

Baby Potatoes with Brie, White Wine and Thym
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