Friday food

Many years ago, I used to work in downtown Minneapolis. Some compatriots and I (waves to blogless Don and blogless Heidi) used to meet for lunch at a unique place called Cafe Metro, which is sadly gone now. Cafe Metro had the distinction of having high-quality food at reasonable prices and quick service, making it a good alternative for a quick lunch. As I said, they are lamentably gone, but before they went, I bought the cookbook, which ended up buried under several other cookbooks on my shelf.

I unearthed it in an attempt to figure out what to do with these:

A Costco purchase. They just looked so good. And they were! Surprisingly flavorful for produce found in a Minnesota store this time of year. But in true Costco fashion, there were so many of them. How many BLTs can one eat?

Well. I can eat quite a few. But it's the principle of the thing.

For those of you who are wondering, why, yes--my doctor always tells me I should try and lose weight. I consider it their futile job to nag me. We should all have an unattainable goal. Keeps us alive and longing. How can a doctor quit being a doctor when they know I'm still out there, eating full-fat cheese, using real butter, and blowing through copious amounts of olive oil? Yes, olive oil is healthy--in moderation. I say, fie on moderation!

Anyway. Tomatoes were wastin', and I needed a quick recipe to feed the family one busy weeknight.

This is one of those interesting recipes that I usually make only in the summer, because it's very summery and warm-weathery--the tomatoes are not cooked in a pan. They're assembled with other ingredients, in this case basil, garlic, olive oil, and Brie cheese, and allowed to marinate for a few hours. By the way, the recipe calls for "chopping" the Brie. This is indeed an interesting task. I took it straight out of the fridge, and it did not "chop" well. I ended up ripping it into pieces and getting it all over my fingers. Not an unpleasant process, but not quite as simple as described.

Then pasta is cooked and poured immediately over this mixture and tossed, "cooking" the tomatoes.

Delicious. Easy. Great use of fantastic tomatoes. And really, how can you go wrong with anything that has Brie in it?

Cafe Metro's Linguini with Brie, Tomatoes, and Basil

1 pound tomatoes, chopped

8 ounces Brie, chopped

½ cup fresh basil, chopped

1¼ teaspoons garlic, minced

2 tablespoons olive oil

1 teaspoon salt

¾ teaspoon pepper

1 pound linguini

2 tablespoons fresh parsley, chopped

1.       Combine the tomatoes, Brie, basil, garlic, olive oil, salt, and pepper in a large bowl. Marinate at least 2 hours.

2.       Cook the pasta al dente, according to the instructions on the package. Drain.

3.       To serve, toss together the hot pasta and the tomato mixture. Garnish with chopped parsley. Serve immediately.

Comments

[Cheryl S.]

Sounds marvelous! I must try it soon.

[sprite]

Yum! I wouldn't have thought to put brie in with pasta, but I bet it's delicious!

[Daisy]

Oooh that looks SO yum! I've made something similar with feta, but not brie. Will have to give it a whirl...

[Christy]

since Cafe Metro is no more, I say you should bring it to us. I work in the IDS center. top floor. not hard to find me. feel free to stop by with lunch anytime ;)

[heidi]

you forgot to mention that you were Travel Agent to the Stars!! Please tell me the cookbook has their recipe for the 4-cheese pasta. Remember that one?

[Nora]

Lovely! I make the same thing with parmesan, and feta would be good, too... "Chopping" brie definitely doesn't happen, unless maybe you stuck it in the freezer for a bit first.

I'm so hungry...

[Ruth]

Looks fabulous! I might just have to try this one!

[kate]

I can't do tomatoes, sad for me. But I am all about the Brie!!

[Carole]

Sounds great to me!

[bezzie]

Cheese? Tomatoes? Pasta? Yeah, I'm there.

[Chris]

Oh man, that sounds good!

[Guinifer]

I have eyed up those tomatoes many a time and walked past them for that very reason. However, I wonder if you could substitute a different cheese...because I like the Brie, but the boys do not.

Puck's favorite summer snack is our version of Bruschetta - I make the pesto from a Weight Watchers recipe and homegrown Basil (and 12 YO EVOO from Hayway) - we slice up tomatoes and fresh Mozzarella and pile it all up on some sliced baguette and pop it under the broiler until it's nice and hot.

[kmkat]

I used to LOVE Cafe Metro! And I too have their cookbook, although it is packed away with most of my cookbooks awaiting the faraway day when our remodeling is finished. (2012?) Anyway.

I used to have a very similar recipe but it didn't have Brie, just some Parmesan, I think. Yours/Cafe Metro's sounds wayyyyy better.

[Miss T]

Mmmm, yum. Very similar to an old Silver Palate recipe that I unearth and make every summer when the 'matoes are good. I think I remember Cafe Metro...

[Jeanne]

Oh my gosh! That sounds wonderful! And so simple.

[cursingmama]

sounds wonderful -