* Exported from MasterCook * Warm Potato Brie Salad Recipe By :Edmonton Journal, February 1996
Serving Size : 6 Preparation Time :0:00
Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method
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6 new potatoes -- unpeeled
cooked and sliced
1/3 cup olive oil -- (80 mL)
2 tablespoons white wine vinegar -- (30 mL)
1/2 cup sliced red onion -- (125 mL)
1/2 cup chopped fresh basil -- (125 mL)
1/2 cup chopped fresh parsley -- (125 mL)
4 1/2 ounces Brie -- (130 g)
or Camembert -- cubed
Salt and pepper -- to taste
Sliced radishes -- for garnish
Basil -- for garnish
Parsley -- for garnishCombine the potatoes, oil, vinegar, onion, basil, parsley, salt and
pepper. Stir in the cubed cheese. Microwave on high for 30 seconds. Top with sliced radishes, fresh basil and parsley. Serves 6 to 8. From Candlelight Cuisine by Jane Bailey via The Edmonton Journal;
February 1996. MC formatted by Hallie Untried. Hallie's comments: I like my brie or camembert to be nice and ripe -
a little runny in the center. It is not so easy to cube as called for
in this recipe but I think it has such a lovely flavour at that stage
that it would enhance this dish tremendously even if you can't cut it
in nice "neat" cubes. Being me, I would also add a good dash of Worcestershire sauce and a
sprinkle of paprika or cayenne. Sorry, I just love the combination of
Worcestershire (properly pronounced 'Wooster' by the way) and
potatoes. <grin> Hallie**Recipe: Warm Potato Brie Salad**
Contributed to the FareShare Gazette by Hallie; 22 December, 2000.
<http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 18g Total Fat; (56% calories from
fat); 7g Protein; 24g Carbohydrate; 21mg Cholesterol; 144mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 3 Fat; 0 Other Carbohydrates
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