Linguine with Smoked Salmon
We made linguine with smoked salmon last night based on the Tagliatelle Nero e Bianco con Salmone Fumigato recipe in 100 Great Pasta Dishes by Ann and Franco Taruschio. That’s it on the front cover…
Ours was fabulous, and I’ll bet the Taruschio version is even better!
We bought fresh pasta instead of making it ourselves. We used linguine instead of tagliatelle, and substituted spinach linguine for the purple tagliatelle made by colouring it with squid ink. (We can get squid ink at 7 Seas, but it’s a 2 or 3 day advance special order.)
Apart from that we stuck pretty much to the recipe. It is definitely worth the time and effort to julienne the smoked salmon. The sauce fills the kitchen with a fabulous aroma as you reduce the wine, butter, shallots and olive oil mixture.
Christmas Eve Dinner
First course was a cheese plate:
- 10 yr old Quebec cheddar
- Tome d’abondance
- a very runny Quebec brie
- luque and nicoise olives
- satsuma segments
- Breton and water table crackers
with a glass of Rascal of the Vineyard red.
Main course was Pasta with Scallops and Lemon Butter from Donna Hay’s New Food Fast cookbook, and a lettuce and bell pepper salad, with Colli Trevigiani Sacchetto Prosecco. This is the first time we’ve had prosecco, and we really enjoyed it. It’s not as dry as the typical champagne, and more flavourful. Excellent value too!
Dessert (if we decide we have room later) is a little mincemeat pie from Capers.
Pizzas - 1 Conventional, 1 Not So Much
We made pizzas last night.
One was a perennial favourite of ours - a Margherita, and the other was inspired by the “French” pizza that one of my co-workers had for lunch last Tuesday at Tomato. Perhaps inspired is too strong a word; I didn’t really pay enough attention to Jon’s lunch other than to hear him call it a French pizza and mention that it had garlic and chèvre on it.
The Margherita is the classic Neapolitan pizza. We make ours with a tomato paste based sauce, fresh tomatoes, fresh basil, and freshly grated parmesan cheese. The fresh tomatoes add a special flavour.
For the French pizza we started by putting a whole clove of garlic in the oven on low heat to roast. It spent nearly an hour in there while we made the pizza dough, and did other bits and pieces of prep. For the sauce we made a medium thickness béchemal sauce flavoured with some chopped up parmesan rind, black pepper, and a chopped clove of roasted garlic. Topping for the pizza were the rest of the head of garlic, sliced green olives, sliced roasted red pepper, halves of marinated button mushrooms, crumbled chèvre, and chopped fresh tarragon.
It feels a little weird to make a pizza without using tomato sauce, but this one worked out well. It seemed to need to cook a little longer than the Margherita to get the crust to the right degrees of crispness. It is certainly a fragrant, flavourful pizza.