April showers bring May flowers………oh yes that’s exactly what we need. After the dreary and cold winter, the last few weeks of sunshine and warmth are gladly welcomed. So bring on more bright sunny days and pretty flowers!
At Urban Fare we love the sun and warmth coming in through our big windows at the front of the store and we certainly do have pretty flowers. Bright colors, fresh scents and pots of glorious blooms. Ah…. Spring at Urban Fare.
What’s special this month? Cheese, delicious cheese. Delicious crème cheese!
Try a whole wheel of a Triple Crème Brie from our Deli Department. Then visit our Produce Department to find russet potatoes and shallots for a new and improved dish of scalloped potatoes.
A feature item from the Deli Department Alexis de Portneuf, Triple Crème Brie.
1 kg on sale for $19.99 from April 11th to April 24th.
Brie Scalloped Potatoes
Ingredients:
- 6 – 7 large potatoes – peeled and sliced thinly
- 2 tablespoon butter
- 500 ml creamo or light cream
- 1-1/2 to 2 cups Brie cheese – cubed
- 1 shallot – chopped
- 1 green onion – green stem only
- ¼ cup parmesan cheese
- Seasoning salt and parsley to taste
Directions:
Place potatoes in large shallow glass baking dish.
Cook shallots and green onion with butter in medium pot, cook until tender.
Add cream, stir well.
Add brie cheese and parmesan cheese, cook on medium heat stirring constantly, until cheese is thoroughly melted.
*For a thicker sauce mix 1 teaspoon cornstarch and 2 tablespoons of water and add to sauce.
Pour sauce over potatoes and cover with foil.
Cook at 350- for 1 to 1.5 hour(s) until potatoes are cooked. Remove foil and continue cooking until cheese is bubbling and brown, 10 – 15 minutes.