Pasta with Brie and Basil

This is one of our most favorite summertime recipes. You must use deliciously ripe tomatoes and fresh, fresh basil.

1/2 c. olive oil
1 lb. brie (peeled & cubed in 1/2" squares)
3 cloves garlic, minced
1 c. fresh basil, shredded
1/2 tsp. garlic salt
Freshly ground pepper, to taste
6 lg. ripe tomatoes, chopped
1 lb. fettucini pasta (best if fresh)

Marinate first 7 ingredients in 2 quart bowl covered at room temperature for 2 hours. Cook pasta to el dente, toss with fresh sauce.

French Potato Salad

I'm experimenting with this, after hearing the ladies in my Wednesday morning walking group going on and on about it. This is a recipe from the internet so if anyone has comments or suggestions I'd like to hear them. I made it again today with much better results than the first time (I followed Dalene's advice about slicing the potatoes before cooking them).

1 lb. small white boiling potatoes
1 lb. small red boiling potatoes
2 Tbsp good dry white wine
2 Tbsp chicken stock
3 Tbsp Champagne vinegar (or other light vinegar)
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 Tbsp good olive oil

1/4 cup minced scallions (white and green)
2 Tbsp minced fresh dill
2 Tbsp minced flat-leaf parsley
2 Tbsp julienned fresh basil leaves

I like to wash and slice the potatoes THEN drop in boiling salted water, cook about 15-20 minutes, until they are just cooked through. Drain in colander and place a towel over the potatoes to allow them to steam a little bit (5 min.). Toss gently with white wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 tsp salt and 1/4 tsp pepper; slowly whisk in olive oil to make an emulsion. Add vinaigrette (I used about half of the batch) to the potatoes, toss gently, giving time for liquid to be absorbed a little. Add herbs, kosher salt, pepper and toss. Serve warm or at room temperature.