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Invention of the Caffe Latte

While Seattle may have made this drink famous, it was invented here at the Caffe Mediterraneum in the late 1950’s. Lino Meiorin, one of the owners, was the first Italian-trained barista in the Bay Area. Customers were not used to the strong flavor of a traditional Italian cappuccino and would ask Lino for more milk. Speaking in Italian, he would tell the barista to put more latte (milk) in their cup. Finally he thought of putting a larger drink on the menu with the same amount of espresso but more steamed milk, and calling it a caffe latte. At first it was served in a bowl but soon they switched to a pint beer glass. Today lattes are often served in a wide mouth cup in order to show off hearts, rosettas and other latte art designs.




Zucchini Skillet Supper
from the More with Less Mennonite Cookbook
Ruth Sherman, Goshen, Indiana
(4-5 servings)

Saute in skillet in small amount hot fat:
4 cups zucchini, thinly sliced

Add:
2 cups canned tomatoes with juice
3/4 cup button shrooms, thinly sliced
Kosher or sea salt, freshly ground black pepper and oregano to taste

Simmer just until heated through. Serve in soup bowls and sprinkle with
Parmesan cheese.

1 pound felafel pasta?




Pepper Pasta
(4 servings)

Kosher or sea salt
1 pound linguine
1/4 cup butter, room temperature
1 1/4 cups grated Parmesan cheese
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped (fresh) spinach

Bring a large pot of salted (a dash), water to a boil over high heat. Add the linguine and cook unti it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the spinach and toss to combine. Season the pasta, to taste, with salt. Serve immediately.














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