…And the living is easy…

I have a friend who just lives for pasta.
Too bad she didn’t show up last night for this luscious bowl.
Fresh tomatoes
Olive oil
So much garlic
So much basil
Brie.  Not so much.  But enough.
I’ll just have to make it again when she can come.
She knows who she is.
Please let my tomatoes keep coming so we can have this again.
First ripe tomato this year.  Planted Memorial Day weekend.  Ooh.
This is a summer meal.
Tomatoes are ripe.
You can’t cook much because it’s too warm.
The deck calls you.
An inexpensive, but lovely white burgundy is cold in the frig.
It doesn’t overwhelm this meal, but is just so obviously fine to drink WITH it.
It doesn’t hide flavors and you’re not terribly aware, “Oh this is a fantastic chardonnay.”
Grilled corn
Old-fashioned garlic bread
Come on home, honey; it’s summer at Alyce’s.
And not for long either.  Last night was 57.
It was 68 at 5pm tonight and windy.
Then the rain started.
Eat fresh herbs while you can.
On to the food…
This is an old SILVER PALATE recipe; it doesn’t get any better.  It’s on page 79 if you want to look at it; here is my version.  Less salt, smaller portions.  La.
Linguine with tomatoes and basil ala Silver Palate
I think this makes 6 smaller servings, though SP says 4-6 and uses more (1.5 #) pasta
4 large ripe tomatoes, cut into 1/2″ cubes  (or more if you’d like)
1 # brie, rind removed, torn into irregular pieces
1 c fresh basil, cut into strips (save stems)
3 garlic cloves, minced finely as you can
1 c extra-virgin olive oil, best you can afford (yes, you can cut back on this if you must)
1/2 t salt
1/2 t freshly ground pepper
1 # whole wheat linguine (I like 365 brand from Whole Foods)
Combine tomatoes, Brie, basil, garlic and olive oil in a very large bowl.  Add 1/2 t salt and 1/2 t pepper.  Let sit 15 minutes.  Meantime, bring 8 qts of water to boil in a 10 or 12 qt stockpot.  Salt and oil the water.  Throw in the basil stems.  Add some pepper.  Add pasta and boil about 10 minutes, maybe 12 if you’re at altitude like me.  Drain and immediately add to bowl with tomato mixture.  Mix well and serve hot, warm, at room temperature or cold. 

And what did we have with this? 
Well, I had two ears of leftover grilled corn.
I had an eggplant (cheapola at $1 per right now) that needed to be eaten, so Dave grilled that.
I had an idea they should go together, so here’s what I did:

Summer Confetti

1T olive oil
1/4 c red onion, chopped coarsely
1 stalk celer, minced
Kernels from 2 ears of corn, cut from the cob
1 eggplant, grilled and chopped into 1/2 ” pieces
2t jalapeno, very finely minced indeed
1/2 medium zucchini, chopped into 1/2 ” pieces
3T mixed fresh herbs (you could use one or many; I used marjoram, oregano, rosemary, parsley and tarragon)

In a very large skillet, heat oil and add onion. Saute for several minutes until wilted.  Add everything else but the herbs and, stirring frequently, cook for about 10 or 12 minutes until vegetables are softened, but still holding their shape.  Garnish with any fresh herbs and serve hot, warm, at room temp or cold the next day.

Dessert?  Oh, it’s Colorado peach time!


This was Friday and Saturday night dessert.  David Lebovitz’ Vanilla Frozen Yogurt and Colorado Peaches. 

Two-Dog Kitchen and/or Around the Hood
    I’ve started a new interim job at The Church at Woodmoor, a non-denominational church up in Monument, Colorado.  I’m directing the choir through Advent.  Come visit!  Worship is 10am.

At home:

Skippy’s here this weekend.

A Saturday run up to Florrisant to the Thunderbird Inn with our neighbors.
Bison and bottled beer.  MMM.

Skippy trying to get into the Pinot glass cabinet

Stuck on the deck–through the glass.
See the animals in their new on-line movie, a big hit on youtube:
Sing a new song,