Brittany's Pantry
Yes, this dish may look a bit familiar. Can you see the similarities between these two pictures?
With the exception of the type of pasta I used, the ingredients are nearly identical. The top dish is Pasta Scuie Scuie (pronounced ‘shway shway’ and meaning ‘quick quick’ in Italian) and the bottom dish is Margarita Pasta Salad. There are two very significant differences though. Garlic and heat. In fact these are so important that it means one dish turns out fresh and cool, while the other dish is creamy, velvety, and rich. Both are fantastic. Both are easy. And both are quick to make and use the fresh ingredients of summer; tomatoes and fresh basil. However, the flavors of the finished recipes could not be more different.
And how do you guarantee success when making Pasta Scuie Scuie? Use a really great tomato. Now that most gardens are starting to produce this summer fruit with abundance, you can take advantage of that and highlight the earthy, sweet, sun drenched flavor of a fresh tomato. This flavor is nearly impossible with a grocery store tomato and I highly recommend using your own or, if possible those from a local farmers market. A fresh homegrown tomato could wear a super hero cape, it is so good! But where ever you get it, you need just one. A few minutes of time and that one tomato will reward you with lunch or dinner for four very happy individuals. Scrumptious, satisfying and very, ‘quick quick’.
Pasta Scuie Scuie
This recipe is adapted from something I saw Giada DeLarentiis make about a bazillion years ago. It is also fantastic with whole wheat pastas.
Olive Oil
1 large tomato or 2 small, diced
salt and pepper
1 clove of garlic, minced
2 T chopped basil, about 6 leaves or so
1-8oz pkg fresh mozzarella, cubed (if you can find mozzarella ‘pearls’ that will save you time)
1/2 pound small shaped pasta such as orechette, ditalini, small shells, macaroni, or mini-penne
Cook the pasta according to manufacturers directions. Drain. Dump pasta into a serving bowl. Meanwhile, in a small saute pan (I use the little pan I fry eggs in) add a healthy drizzle of olive oil. Close to 1/4 c or so. Add the garlic, tomato, and a healthy sprinkle of salt and pepper. Bring to a bit of a simmer over medium heat and let bubble slowly, just until the tomatoes start to break down. This will only take a minute or two. Remove from heat and stir in the basil. Pour over pasta, making sure to scrape the pan clean with a rubber spatula! Gently toss with the pasta. Add the mozzarella. Gently toss together. Serve.
*Note* Add the mozzarella at the end. If you don’t, the heat of the past and sauce will melt it all together in one big ball. Yes, this tastes fantastic, but not exactly good for quality control. Also, save yourself some time and boil the pasta a day ahead and refrigerate! No need to reheat, just toss fresh sauce with the chilled pasta and mix thoroughly. Leftover grilled chicken is a great addition.
This is the first of what may be several plum recipes that I share with you. My daughter LOVES plums and I always have a stock pile of them in my fridge whenever they are in season. And I must say, this is my current favorite way to eat them! I mean, really! Top just about anything with crunchy, toasty, buttery, sugary, oatie goodness and you have your self a winner!
This is just fresh enough to taste like a lovely summer dish, not an autumn dessert. Serve it with fresh cream or vanilla ice cream, and it becomes absolutely sublime.
Plum Crunch
Adapted from Ina Garten
1 1/2 lbs red or black plums (we like black because they are sweeter) pitted and quartered
3/4 c brown sugar
2-3 T flour, or more, if your plums are super juicy
Topping:
3/4 c flour
1/2 c brown sugar
1/4 c sugar
pinch of salt
3/4 c oatmeal
1/2 c chopped walnuts
1 stick cold, unsalted butter, cut into small cubes
Toss the fruit, brown sugar, and flour together in a bowl. Dump into a small, shallow casserole dish. A glass 8X8 or 9X9 would be fine too. Combine all topping ingredients in the bowl of an electric mixer using a paddle attachment. Mix on low until it starts to get crumbly and holds together when you squeeze it in your hand. Sprinkle evenly over fruit. Bake in a 375 degree oven for 30-40 minutes, or until bubbly and browned across the top. Let cool slightly and serve warm or at room temperature. Serve with fresh cream or ice cream.
Yes, its green potato salad. I’ll explain in a minute.
About a year ago, I decided to start a blog. I had been asked over and over for recipes, input, sometimes advice, and I thought that if I started putting it all in one place, I could share with everyone about everything-all at the same time! My friends and family (and a few strangers) could take from it what they wanted, maybe try something new, and I would have a master list of my best and most used recipes. Before I actually set this blog in motion, I had an ongoing list of food running through my head. This is a bit what it sounded like:
“Mmmm. Yeah (OK fine. Yah. I’m from MN after all…) Hmm. Corn Casserole. That one is a great one. People are always asking for that recipe. Mmhmm. Bread. Yup. Earth Bread too. That is perfect. Hmm. Maybe? No. How about? No. I wonder if people like…? Aarg! I just…oooh! I won’t forget that one. Yah. And-ho ho! I can’t wait to share this with everyone!”
And so on and so forth.
The following is that kind of recipe. It has been on my mind to share with all of you for over a year, and so far, something has always got in the way; no time to photograph it, change of menu plans, or often, the avocados that make it such a lovely green were still on my counter and about as soft as a baseball. I must say un-ripe avocados are fast turning into a pet peeve of mine…But not today! Nothing can keep me quiet any longer! Behold! My favorite potato salad!
But it comes with a few rules. First of all, the reason this was not on the blog before Memorial Day or 4th of July, was because it is terrible to bring to a potluck or serve to a crowd as it cannot be made ahead of time. Blast you avocados! So wonderful! So creamy! Yet so temperamental when exposed to air! It is this process (oxidation) that makes this salad look…um…well…lets just say really unappetizing after a few hours. The avocados turn black and even though it tastes absolutely fine, its sorta hard to make yourself eat it. DO NOT LET THIS ONE MINOR FLAW DISCOURAGE YOU FROM MAKING THIS DISH! Just keep in mind that it works best for small groups and your goal is to not have any leftovers. Although just to clarify, my family really doesn’t care and eats it anyway, discoloration or no! The flavor is so fantastic, it is well worth it.
Cobb Potato Salad
All of these quantities are approximate. Omit anything you don’t like, with the exception of the dressing. In a group, this could serve 6-8 if there is other food, but generally count on serving about 4-5 with this.
2 1/2 lbs potatoes, peeled and cubed
olive oil and red wine vinegar-about 2 T of each
salt and pepper
3 hard boiled eggs, diced
4 slices of bacon, cooked and chopped
2 T of chives, chopped or 2 green onions, chopped
crumbled bleu cheese to taste, about 1/4 c
1 c mayo
1 avocado
Boil the cubed potatoes until just soft, but not mushy. Drain and dump into a large bowl. Sprinkle with salt and pepper and drizzle liberally with olive oil and red wine vinegar (any vinegar will do). Toss carefully to coat the potatoes evenly. Chill until cold. *NOTE* This step adds a difference you won’t taste in the final dish, but you will notice the next time if you skip it. I do this for any kind of potato salad I make as it gives flavor to the actual vegetable itself, instead of just coating it. You can also make this ahead of time up to this point.
Once the potatoes are cold, mash the mayo and avocado together and add it to the bowl, along with the rest of the ingredients. Mix gently, but thoroughly. Serve immediately.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
