The moment June arrives we are craving certain favorite foods!! We wanted to share with you, two of our favorites. The Tomato-Pasta salad is a favorite for lunch at CALYPSO COTTAGE- especially good with your own homegrown tomatoes and fresh basil!! The Apple Pancakes are a favorite Sunday morning indulgence...Hope you enjoy them both - and don't forget- we have basil seeds and other edible seeds for sale in our garden area, as well as many beautiful hot-weather flowers.
Tomato Pasta Salad
This uncooked pasta sauce is divine over penne or fusilli. The heat from the freshly cooked pasta melts the brie...This becomes addictive!
4 large tomatoes - chopped into 1/2 inch pieces
One pound of Brie (without rind is easiest) - otherwise remove rind and cut
Fresh Basil - large handful - washed and cut into slivers
Garlic, peeled and minced - at least 3 cloves
Lots of Good Quality Olive Oil
Freshly ground Black Pepper
Salt (optional)
Pasta of your choice - One pound, dried
Fresh Parmesan cheese
Combine the tomatoes, Brie, basil, garlic, 1/2 cup of olive oil, pepper and salt in a large bowl. Stir to combine, cover, and let sit at room temperature while you prepare the pasta. Cook pasta according to directions in lots of salted water until al dente. (My father, who had a home in Florence, always added a splash of olive oil to the pot while cooking pasta. Boil until tender, but firm - about 8 to 10 minutes.) Drain the pasta and toss with the prepared sauce,add the fresh Parmesan, and toss until the cheese has melted and is well combined. Best served at room temperature.
Serves 4 to 6.
Sunday Morning Pancakes
This is one of my favorite weekend breakfasts...with a good cup of your favorite beverage and the local paper, it's a great way to start the day!
1 Apple, peeled , cored and chopped finely
1/2 cup small-curd cottage cheese
2 large eggs
1/4 teaspoon cinnamon
dash of freshly grated nutmeg
1 TB real Vermont maple syrup (please don't use the imitation syrup!!)
Tiny pinch of salt
1/4 cup of white flour - unbleached is best
1 TSP baking powder
Vegetable oil, and/or butter
Maple Syrup
Combine the chopped apple with the cottage cheese, eggs, cinnamon, nutmeg, maple syrup and salt in a mixing bowl. Sprinkle the flour and the baking powder over the mixture, and stir to combine. Preheat oven to 200 degrees. Prepare a hot skillet with the oil and/or butter, over medium heat. Pour mixture onto skillet and cook the pancake until bubbles appear on the top, and the edges are slightly brown. Carefully flip the pancake over and brown slightly. Keep warm in oven until you have used all the batter. Serve warm with more butter and maple syrup. Divine.
