It’s no secret that we absolutely LOVE cheese in our house. And we don’t discriminate either. Whether it’s sharp cheese, soft cheese, or even “stinky” cheese…there’s always a place for it in our kitchen. That’s why I was so excited when La Bonne Vie asked if they could send me some cheese to develop a recipe with (um, ya!).
La Bonne Vie, which translates into “The Good Life,” offers a variety of both Brie and goat cheeses…two of our favorites. To find out where you can purchase their products in your area just enter your zip code on their “store locator” page. Then after you get a hold of their cheese we’d love for you to try out some of the “real food” recipes below. And in my opinion the “Grilled Brie and Apple Sandwich” would be fabulous with the addition of some leftover turkey on it (hint, hint). A big thank you to La Bonne Vie for sponsoring this post today!
Grilled Brie and Shortcut Apple Chutney Sandwich
...in my opinion this Grilled Brie and Apple Sandwich would be fabulous with the addition of some leftover turkey on it (hint, hint).
Ingredients
- 4 slices whole-wheat bread, good quality
- 1 apple, Granny Smith recommended. Cored, peeled, and diced
- 2 tablespoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ginger, powdered
- La Bonne Vie cheese, Brie, sliced
- butter, for cooking
- turkey, optional
Instructions
- In a small pot combine diced apple, maple syrup, vinegar, powdered ginger, and 2 tablespoons water. Set over high heat and once the mixture comes to a boil simmer on low heat for 5 minutes. Drain apples (discard liquid) and mash with the back of a fork to form a coarse paste. This is your "shortcut" apple chutney.
- Spread the chutney over two slices of the bread. Top with a layer of Brie and turkey (if using). Add remaining two bread slices over top.
- Either in a medium-sized saute pan over medium heat or on a griddle set to 375 degrees F add two generous pats of butter. Once the butter melts place the sandwich in the pan/griddle and cook on each side for 2 to 3 minutes or until golden brown. Slice and serve warm.
Recipe Notes
Nutrition Facts
Chèvre and Chive Scramble
Ingredients
- 8 eggs
- 2 tablespoons butter
- 1/4 cup La Bonne Vie cheese, Goat Pyramid Spreadable Chèvre
- 1 tablespoon milk
- 1 tablespoon chives, sliced, plus extra for garnish
Instructions
- Heat non-stick skillet over medium heat. Add butter.
- While butter melts, crack eggs into a large bowl and whisk for 1 minute. Add chèvre and milk and then whisk to combine.
- Pour egg mixture into skillet and stir, scraping pan continuously. When eggs are almost done, but still slightly runny, add chives. Serve hot and garnish with chives.
Recipe Notes
Nutrition Facts
Brie and Roasted Winter Vegetable Casserole
Ingredients
- 1/2 lb russet potatoes, peeled
- 1/2 lb sweet potatoes, peeled
- 1 1/2 lbs parsnips, peeled
- 1/2 lb celeriac
- 2 large leeks
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 7 oz La Bonne Vie cheese, Brie, cut into 1/2 inch cubes
Instructions
- Chop potatoes, parsnips and celery root into 1/2 inch pieces. Boil until tender and mash.
- Meanwhile, cut leeks in half lengthwise and rinse under cold water to remove any soil, then slice into thin half rounds.
- In a sauté pan over medium low heat, melt the butter and then add the leeks and garlic. Cook until the leeks begin to caramelize and turn brown, being carful not to burn the garlic.
- In a casserole dish, combine the vegetable mixture, leeks, cream, and Brie. Bake uncovered at 425 degrees F for 20 - 30 minutes until heated through and browned on top.
Recipe Notes
Nutrition Facts
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I wanted to try the vegetable casserole because I’ve never fallen in love with a recipe that included parsnips or celery root. Well, now I have! This was delicious. My toddler wouldn’t try it (tonight anyway. Who knows about tomorrow?!), but my husband and I both loved it. I made the recipe as written with the exception of the cheese. I used a more locally produce brie. We eat vegetarian for many of our meals but I will add that this definitely eats more like a side rather than a veggie main. Thanks for the recipe!
I just made the brie and apple chutney sandwich and it was delicious!! I added some prosciutto and organic arugula to the sandwich and it added a nice earthy, salty taste to the sweetness and creaminess of the apples and cheese. It is a nice adult substitute for just an ordinary grilled-cheese sandwich. Love it!
Can you make the Apple “chutney” ahead of time and store in the fridge for a few days?
Yes, Angira. That should work fine. ~Amy
Actually Kristine. I am making the recipe tonight and googled celeriac. It looks like a big white ball and looks like it’s the actual root below the celery you normally find in the store. Check out the picture on Wikipedia. I hasn’t realized this and bought regular celery. Not sure if it will taste the same. 100 days of real food: what’s a good substitute for celeriac? Just regular celery stalks?
Hi Diane. This might help for future reference: http://www.livestrong.com/article/446925-can-i-replace-celery-for-celery-root/. I am curious as to your results? ~Amy
Celeriac? Please help.
Nevermind, I see by the pic, it is celery. Thought it was a new veggie. :)
Hi Kristina. I totally jumped the gun on my last reply. I learned something new, too: http://www.themarthablog.com/2013/01/celeriac-a-highly-underrated-vegetable.html. :) ! ~Amy
super yummy. I used a little less cheese and heavy cream than called for just to cut down on fat a bit, but it would be even better with more, of course! I would say that it would also be good with other kinds of cheeses (cheddar?).
I’m going to try the casserole tonight but the name is somewhat misleading.. roasted? Maybe I’m wrong but I think of roasted vegetables as being cooked uncovered in the oven so that they begin to caramelize. This recipe first calls for boiling the root vegetables, sauteeing the leeks and garlic, and then baking everything in the oven.
The casserole was absolutely amazing! Huge hit with my kids!!
Could you freeze the brie and roasted winter veggies casserole?
Hi Ashlie. It should freeze okay. ~Amy
I just made the brie/apple sandwiches and they were awesome! I paired it with a walnut/gorgonzola salad and white wine-perfect dinner!
Made the casserole last night. I only used 1/2c whipping cream and the dish was still very rich. Good fall dish, but it was okay. The best part was the browned brie…yum! But there was something off-putting to me that I couldn’t put my finger on…maybe the parsnips? I am trying the brie and apple sandwiches this week…a classy twist to grilled cheese.
I just found this and want to thank you for all your hard work. I just made the apple and brie sandwich (using goat brie because it has a less salty taste) and it was amazing. I can’t believe some of the negative comments, and it actually isn’t fair to say that brie doesn’t “need” a recipe. While pregnant, you aren’t advised to eat soft cheeses, and I CRAVED brie when I was. I could have heated one of these in the oven to make sure the temp was high enough and been a much happier pregnant lady!
Purchased two, eight ounce packages of La Bonne Vie at one of the local grocery stores. Was looking for a few ideas for recipes, despite doing quite a bit of cooking and a bit of recipe development.
Could not miss the comments from CRITICAL READER and like some of the other readers, felt you explained your viewpoint in a clear, but polite way. While some may understand her critical response, I live in a small town of 25,000 people and the grocery stores are FULL of processed food. Trying to buy organic in my area is quite limited and expensive. For me, the happy medium is purchasing whole foods and some organic when it fits in the budget.
As a health care professional, I can see the improtance of organic foods, but in these economically challenged times it is hard to pay for health insurance, let alone a full organic diet.
I love these sandwiches! Made them last night and my husband and I were dying they were so good! Bought a wonderful whole wheat bread at bread smith in Edina mn and it was perfect! And great note on the cheese – we really liked! We are cheese snobs and only buy triple cream Brie but the goats Brie was very tasty and melts great! My kids took a bite and they were not as thrilled as we were! This challenge will be way harder for them than us!!! Thanks and loving your recipes!!!
I just made this and it is seriously might be the most delicious thing that has ever come out of my kitchen! Thanks!!!
I made the grilled cheese last night and it was FANTASTIC! I used Sweet Grass Dairy’s brie (a Georgia farm that appears monthly at my farmer’s market in Jacksonville, FL. Thanks!