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.

Chocolate Raspberry Brownie Cake

Andee found this recipe and makes it every year for my birthday cake. It's very fast and easy and delicious. We recommend serving it with vanilla ice cream and raspberry sauce.

1/2 cup butter
3 oz unsweetened chocolate (3 squares)
1 1/3 cup granulated sugar
1/2 cup walnut or pecan pieces
2 large eggs
1 tsp vanilla
2/3 cup flour
Fresh raspberries
Powdered sugar

In a 2-3 qt. pan over low heat stir butter and chocolate until just melted (about 5 min.). remove fro heat and mix in sugar, nuts eggs and vanilla. Add flour and stir well to mix.
Spread batter in a buttered, floured 8-9" springform pan. Distribute 1 cup whole berries around top, gently press into batter.
Bake at 350° until top at outside edge is cracked and feels firm to touch (about 45 min.) Let cool in pan on a rack.
Remove rim and set cake on a plate. Dust with powdered sugar. Serve with ice cream, fresh berries, raspberry sauce. 10 to 12 servings

Breakfast Oatmeal Cookies

These from a hiking buddy, Barbara McCormick. What a way to start the day!

1 cup olive oil
1/2 cup applesauce
2 eggs
2 cups whole wheat flour
2 tsp. baking powder
1 tsp salt
2 cup brown sugar, packed
6 cups old-fashion rolled oats
2 cups semi-sweet chocolate chips
2 cups walnut pieces

Preheat oven to 375° and place rack in center position. In 2 cup measure combine oil, applesauce and eggs; whisk briefly.
Combine flour, baking powder and salt in Kitchen Aid bowl, stir to blend. Add remaining dry ingredients, stirring after each. Add ail, applesauce, egg mixture and mix til dough is moistened. Add choc chips and walnuts, gently mix to combine.
Line 4 sheet pans with parchment. Use large (2 1/4") ice cream scoop (dough level to top and patted down lightly) to make cookies (about 1/3 cup). Place 3" apart, 8 per pan. Bake only 12 minutes, until cookies feel done when pressed with finger. DO NOT over cook or brown them!! Cool briefly (10 min) then remove from baking sheet. Store 3 days at room temp or wrap each in plastic wrap and freeze for 3 months.

If frozen, heat in microwave 15 seconds to serve.