my husband and I were newly married and living in Charlottesville,
Virginia, (where our youngest, Jake will be going to college this
fall!!! Yea!) my first job there until I could get a serious job was
at Pappagallo. Remember Pappagallo? No? Then you are young and will
want to eat a lot of brie! One of the women I worked with, Rhoda Cohen,
who would be a dear friend for the years we lived there, introduced me
to many interesting things and gave me this simple yet delicious recipe.
This was during the 80's, that great decade I loved when brie was the
queen of cheese and we were wrapping everything in it ----- if we
weren't wrapping it with phyllo dough!
I still use this today on occasion and it never fails me. People say...oh, I looooove brie and take another bite. The bacon doesn't hurt the flavor either.
Brie and Broccoli Pasta
1 bunch of broccoli
1 clove of garlic
2 T butter
3/4 C cream
1 big wedge brie cheese
Cooked bacon --optional
*Chop the broccoli and steam it. Set aside.
*Gently saute the garlic in the butter, being careful not to let it burn. If this happens, throw it away and start over.
*Add the cream. Stir gently. Add the brie in pieces and stir to melt. When smooth, toss in the broccoli. Add the bacon, if desired.
*Then add the pasta to the sauce, stirring to coat. Serve right away.
Here is one of my potted herb gardens outside of my kitchen door. Does that make it a potager? Non? I think I have to have veggies in it to have a potager but will someone let me know? I DO have tomatoes on the other side that the camera does not see. Notice the dark hand print by the window. I cannot clean that off to save my life.