I wait all summer long to make this one recipe. It was my mom’s, who 11 years ago I lost to cancer. I like to make this because it’s distinct flavors instantly transport me back to summer dinners on our back porch and I can hear the sound of her laughter.

This was one of her signature summer entertaining dishes. I often remember her getting this ready and then hearing her and her friends laughing on the back porch while they enjoyed this heavenly meal. I would always sneak a bowl before heading out with my own friends.

So when the tomatoes are juuuuust right, grab this recipe, uncork a bottle of white or make a margarita and enjoy.

It’s the end of the summer anyway so you can indulge, bikini season is over.

Ingredients for Susan's Penne with Basil, Brie and Summer Tomatoes

Susan’s Penne with Tomatoes and Basil

serves 4 to 6

• 4 large tomatoes – cut into 1/2 inch cubes
• 1 pound Brie cheese – rind removed, cut into irregular shapes
• 1 cup basil leaves – cut in strips
• 3 cloves garlic – minced (if large, use less)
• 1 to 2 TSP salt (your taste)
• fresh ground pepper
• 1 1/2 pound penne (or linguine)
• fresh grate Parmesan cheese (optional)

Combine tomatoes, Brie, basil, garlic, olive oil, salt & pepper in large bowl. Prepare about 2 hours before serving. Set aside at room temperature.

Boil pasta (salt & add 1 TSP olive oil) until al dente.

Drain pasta. Immediately toss with tomato-cheese mixture. Serve at once.

It’s possible this recipe came straight from Silver Palate cookbook – she often used that one. But I can’t be sure, just in case I’m going to credit it ias the source.

You can download my copy of the recipe (with my mom’s handwritten note) here: Susan’s Penne with Basil and Tomatoes Recipe

Bon appetit and happy summer!

The post Mom’s Recipe: Susan’s Penne with Tomatoes and Basil appeared first on Periwinkle Papillon.

My mom had a signature drink, the Margarita.

Denial and Margarita!

It’s simple, refreshing and perfect any time of year but particularly on a hot and humid New York evening.  And it can get you totally lit.

Mom opted for the no-frills José Cuervo mix from the supermarket with lots of kosher salt, on the rocks, and Sauza tequila.  When her final cancer diagnosis came down, she was often heard saying: “Denial and a Margarita!”

That was how she coped… with a sense of humor and a little tequila. We even put it as a slogan on our Race For the Cure t-shirts one year.

While my current favorite cocktail is a vodka martini (straight up with extra olives), when it’s hot in the summertime, when I’m hoping for warm weather, or when I’m just missing my Mom – there’s nothing more satisfying than the perfect margarita.

There are lots of recipes out there and I’ve even recently tried a little taste test… you know, just to be sure. But I still come back to the Real Margarita recipe by Ina Garten, a.k.a. The Barefoot Contessa. It’s simply the best. Profiled in her cookbook: Barefoot Contessa Parties!

If you haven’t made these Margaritas then you are missing out. Here’s the recipe: [box]

Barefoot Contessa’s Real Margaritas (Serves 6)

• 1 lime, halved
• Kosher salt
• 1/2 cup freshly squeezed lime juice (5 limes)
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 cup Triple Sec
• 3 cups ice
• 1 cup white tequila

If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice.

If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime. [/box]

So this year, like every year, I will be raising a frosty, salted glass poured from a pitcher, yes that’s right, a PITCHER, of Real Margaritas and saying a toast to my Mom.

Miss you Mom. Denial and Margaritas!

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Our first pet, Sunday

This is a picture of a cat but don’t worry, this is NOT a recipe for cat. Just a quick side story to go along with this family recipe.

Sundays were reserved for family dinners at my house, typically with a roast of some kind.  One Sunday, I went with my Mom to the store and there was a man outside with a box labeled, “Free Kittens.”  Inside the box there was only one scrawny calico kitten left – the runt of the litter. So I begged. I pleaded. I did my best whine and dance routine… And of course we left with the cat.

‘Sunday’ as she was aptly named, became our first official family pet (to be followed by Muffin the golden retriever, a giant tank of tropical fish, and Papillion a short-lived parrot, who has no relation to the name of this blog).  She was a typical cat, aloof yet cuddly and I adored her. But sadly, after my parents’ divorce and our subsequent move from a comfy 4-BR home to a small duplex, Sunday decided to run away.  So much for loyalty in cats.

Two months later we discovered that Sunday had high-tailed it to the nearby country club grounds and moved into Tommy Mottola’s mansion. Smart cat.  Mottola was CEO of Sony Music at the time and was in the middle of getting a divorce so he could be with his girlfriend, pop-star Mariah Carey, whom he had discovered in 1988.

Mariah Carey and Tommy Mottola's wedding in 1993, was fashioned after Princess Diana's and Prince Charles

The plot thickens.

Now you may wonder how we knew Sunday ended up living in a golf course mansion with a high powered music executive… Well, it so happened that my Mom was a real estate broker and one day went to show Mottola’s house when she spotted our cat snoozing on his couch.

My Mom proceeded to thank him for feeding and housing our lost cat and told him she would bring Sunday home with her. To that, he emphatically replied: No!  Mottola then told my Mom that his kids had already bonded with the cat and there was no way she could leave with it.  To be sure she didn’t try to come back, he BANNED her from showing the property again!

We never got our cat back and to this day this makes me mad. I do take comfort in the fact that Sunday lived out the last of her nine lives in the lap of luxury despite being ‘cat-napped’.

So that’s the story of how Mariah Carey stole my cat. Well… ok… she was at least guilty by association.

Now here’s the family recipe for a roast that we did have on some Sundays:

Perfect Prime Rib from Cook's Illustrated 1995

Perfect Prime Rib

(serves 6 to 8 )

1 3-rib standing rib roast (7 lbs), first cut, aged, set at room temperature for 3 hours, and tied

Salt and ground black pepper

1. Adjust oven rack to low position and heat oven to 200 degrees. Heat large roasting pan over burner at medium-high heat. Place roast in hot pan and cook on all sides until nicely browned and about 1/2 cup fat has rendered, 6 to 8 minutes.
2. Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper.
3. Place roast in oven and roast until meat registers 130 degrees (for med. rare), about 3 1/2 hours (or about 30 minutes per pound). Let stand 20 minutes (or longer) before serving.

From Cook’s Illustrated 1995.

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For all of you dealing with tons and tons snow right now, here’s a fantastic family recipe I want to share with you.  When I was little, growing up in the snowy tundra, my Mom would have us make these amazing ‘snow muffins‘.  There’s something so cool about cooking with snow!! You have to try it!

Snow Muffins

I have to say, I love the fact that this recipe is on its original faded paper with my Mom’s handwriting about how these are ‘neat’ ‘nice + high + fluffy’.  I don’t know the original source of this recipe, sorry. It’s been in my Mom’s recipe box forever! The last time we made these together was in 1992 when a huge blizzard socked New York and we were unable to leave on a planned trip.  Love this recipe and hope you will too!

Snow Muffins

Just before you need it, collect 1 1/2 cups fresh, loosely packed snow.

• 3 tbsp butter
• 2 cups all-purpose flour
• 1 cup lightly packed brown sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 3/4 cup currants or raisins

Grease 12 medium-size muffin cups. Preheat the oven to 375F.

Measure the butter and melt it over low heat in a small pan.

Mix together the flour, brown sugar, baking powder and salt. Add the melted butter and milk. Don’t worry if the mixture is lumpy. Quickly mix in the snow and currants or raisins, stirring only to blend. Spoon into muffin cups. Bake for 20 to 25 minutes, or until light brown.

Enjoy!

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