Baked Garlic (I Hope We Can Still Be Friends Tomorrow)

Baked garlic with a slather of melted brie on a cracker is divine.  Of course, I live in a household whose occupants believe there is no such thing as too much garlic!

Baked Garlic and Brie

The four of us have been known to each consume our own head of garlic . . . and guarantee that no one else will dare to spend time with us in the day or two that follows.  As so astutely noted in this LIVESTRONG article, the odor that lingers on your breath and escapes through the pores of the skin for days after consuming garlic may not only repel insects, but unwanted social guests as well!

Baked Garlic and Brie on a Triscuit

Perhaps you will want to tuck away this recipe to consume a day or two prior to the arrival of houseguests who tend to overstay their welcome?!

Ciao! ~ Kat

Three of My Favorite Things: Brie, ‘Shrooms and Arugula

I started my photo challenge post for the “escape” theme, but between track meets, orchestra concerts and work obligations, it has stagnated (due to it becoming a bit more elaborate of a post than I had planned, as I spent time reflecting on, or perhaps planning, my escape). . . . But, while replying to comments (as a procrastination strategy in response to my other obligations), John at From the Bartolini Kitchens reminded me of an easy weeknight recipe I like to make when time is limited (when I don’t have time to make the really delicious ideas posted by John!).

Pasta with Brie, Mushrooms and Arugula
Pasta with Brie, Mushrooms and Arugula — just ignore the stray dog hair that found its way into the bowl . . . such is life in Kat’s house.

In less than half an hour, dinner is on the table by making Pasta with Brie, Mushrooms and Arugula, one of Real Simple magazine’s recipes.  My entire family enjoys this recipe, and it is easy to change up, perhaps by adding a little garlic and prosciutto next time?  The brie with white cooking wine creates a light creamy sauce without becoming too heavy, and that sharp bite of baby arugula is always tasty.  I used baby portabella mushrooms (you know, the other dark meat) which I think added a bit more flavor than regular button mushrooms.  A mix of mushrooms could be a nice addition, as well.

This recipe has found its way into my tried and true recipe binder for repeat use.  If you give it a try with some twists of your own, I would love to hear about them!

Ciao! ~ Kat