i woke this morning to an IM from the very talented Allie (see riley catering anxiety) telling me about her recipe for roasted vegetables with camembert and poached egg. so of course i had to make a trip to the grocery store.
i tend to like root vegetables more than squashes and such so i used red potatoes, crimini mushrooms, onions, scallions, carrots, parsnips, and garlic, with a bouquet garni of fresh herbs from my garden. my only real change from her version was to use a lemon oil i had made and a flavored balsamic vinegar i had done as well.
i roasted the vegetables (dicing them peasant style) at 450 deg F for 30 minutes pouring the oil and vinegar on at the start in generous quantities and tossing to coat, and used half a wheel of camembert (2oz or 50-ish mg) cubed when it went back into the oven to melt after roasting. meanwhile poached an egg for each serving (in a ziplock bag, a new trick i read about) which went on top. made enough for 2.
i liked the fact the cheese was not overpowering in this recipe, but added to the overall texture and flavor of everything
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