Can I just say how much I'm loving having guest bloggers? Love it. I've been collecting ideas for future meals, which is huge. But it also satisfies the snoop in me. When I'm out in a restaurant I've got to know what everyone is ordering before I decide what I want. When I've got a problem I've got to hear how everyone in the world dealt with their version of my problem. These posts are the perfect storm of recipes, solutions with a bonus peak at the homes and beautiful families of our favourite people.
Today, it's Sacha and Lola. I got to know Eat My Words — the not-for-profit bakery in Toronto that makes beyond gorgeous cupcakes, cakes and cookies and supports the Stephen Lewis Foundation — when one of their pretty blue hat boxes of cupcakes landed on my desk one lucky day several years ago. If you haven't had the pleasure, you must try them or send them as a gift (www.eatmywords.org). Sacha's Mum, Jeanne started Eat My Words in 2001 and now they work together. I've gotten to know Sacha and Lola over the past year or so and they're a couple of the coolest chicks I know. Since Sacha sent me this recipe a week ago we've made it twice — I love it. And now over to the girls! C.M.
Sacha and Lola
As is the case in so many homes, the central kitchen island is the "heart" of our home.
It's where homework is done, where colouring and crafts are often spread out,
and PlayDoh concoctions take shape. And it is frequently a space that has to be shared
between crafts and dinner preparation.
The reason I chose this recipe (apart from Lola's love of pasta) is its simplicity, and
subsequently, it is one of the few recipes that I can happily (and safely)
involve Lola in making. She uses her safe little plastic knife to cube the
gooey Brie (with much finger licking) and she can mix all the ingredients together
without any worry of hot ingredients or dishes.
I have also learned that the joy that little chefs experience in preparing something which we both love kind of outweighs my concern about Brie and tomato covered clothing and counters!
The Simplest Summer Supper
4 — 6 tomatoes (depending on their size)
2 tablespoons basil
1 clove garlic
250 grams Brie
450 gram package of high fibre spaghetti
1/4 cup virgin olive oil
Plunge the tomatoes in boiling water for 5 seconds, drain and
then peel them. Chop them into one inch cubes
Chop the basil and garlic finely. Cut the Brie into one inch cubes.
Put all the ingredients in a bowl and season to taste, either with salt and
pepper, or with red pepper flakes if you like a bit of spice. Then pour the olive oil over the mixture.
Cook your pasta as per package instructions, making sure to keep it
al dente. Toss pasta into the tomato mixture and serve immediately.