Sunday, August 29, 2010

Pasta w/Brie & Tomatoes and Grilled Caesar

Mayfield Creamery Brie and Fresh Tomatoes 
It's been a very busy season for the my alter ego, the Dine-In Diva.  Many of my previous catering clients have held repeat events this summer, and I've barely had time to think about cooking for myself.  The CSA share boxes have been coming, the garden, while not the best harvest, has been providing, and I honestly can't remember the last time I went on a shopping trip just for myself.  I'm eating on the fly.

Tonight I had a 5 ounce piece of Mayfield Road Creamery's Brie, which I have been too late to score at previous farmers markets, but managed to get yesterday.  I love, love, love their cheese (which should be obvious from looking at me lately - I look like cheese and pie have settled in on a happy woman).

Tomatoes, oh how I love thee.  This time of the year, they barely need a swipe with a knife and some salt and pepper, and I am in heaven.  I also have loads of fresh basil.

Brie, Tomatoes, Basil, EVOO, S&P
I normally don't like the edible rind on brie, but I have to say, Mayfield Road Creamery's is delicious, and I didn't want to waste it.  I seeded and chopped the tomatoes, diced the brie and sliced some basil and tossed in a bowl.

Meanwhile, I cooked a pound of whole wheat fusilli:

Whole Wheat Fusilli
While the pasta was cooking, I fired up the grill to make a grilled caesar salad.  I made a dressing with a tablespoon of mayo, a teaspoon of anchovy paste, a tablespoon of grated parmesan, a drizzle of white wine vinegar, and salt and pepper.

Grilled Romaine
You don't want to overdo the romaine grilling - brush it with some EVOO, and slap it on a hot grill, sizzle, turn, remove.  I hate hot, limp lettuce; you are going for some grill flavor, but still plenty of crunch.

Grilled Caesar Salad
Fusilli w/Brie, Tomatoes, & Basil

1 comment:

  1. Yum, yum, I too love Mayfield Rd. Creamery cheeses especially the brie. Another treat is the wine cheese on a burger.

    I'm sad to say that this year more of our CSA has gone to waste than I would like. I can count on one hand the number of times I've made dinner for Steve and myself this summer and probably three of those meals were panzanella!


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