Posts: 6,477
Threads: 6
Joined: Oct 2007
08-26-2009, 06:17 PM
Re: (...)
This recipe is on page 7 of the latest and greatest Weeknight Menus book. I always feel kind of silly leaving my reviews because there's not much to them, this one included. Basically made the recipe as written, no changes, and it was great! Actually, one change I would make is to add a few more capers. I think I need a little more brine to cut the cream - this recipe is very rich. And while I'm not big on leftover fish, my husband said the leftovers for lunch the next day were good.
I'd give it a 8+ or a 9. Just plan ahead and try not to eat too much salt or fat that day other than this if you are concerned with that kind of stuff.
Posts: 12,139
Threads: 28
Joined: Nov 2006
Your review is just fine, and thank you for posting it!
Maryann
"Drink your tea slowly and reverently..."
Posts: 33,877
Threads: 126
Joined: Jan 2006
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 20,453
Threads: 1
Joined: Nov 2007
Ditto what Jean said! We ALL need to know when someone tries one of the recipes! GOOD OR BAD. It doesn't mean we all will try it (or not) or make the changes right off....just better prepared if we do! Isn't that what this is all about? Heck, I feel bad when I go for a long spell and DON'T review one...LOL!
THANKS AND WELL DONE! I did not have this on my A List...but now I do! Thanks to you!
Daphne
Keep your mind wide open.
Posts: 3,353
Threads: 0
Joined: May 2007
Thanx for posting the review. I had over looked it and will now give it a try.
Posts: 4,387
Threads: 1
Joined: Dec 2005
"He who sups with the devil should have a. long spoon".
Posts: 3,408
Threads: 0
Joined: Jan 2004
Thanks for the review! I found a bunch of smoked salmon on the freezer and had thought of the recipe - now will definately give it a try!
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Posts: 33,877
Threads: 126
Joined: Jan 2006
Here you go, Bill -
Smoked Salmon Pasta - Weeknight Menus book #3
4 servings
"Be careful when seasoning this dish. The smoked salmon and capers both are salty, and you may find that you don't need any extra salt."
8 oz. dry bow-tie pasta (farfalle)
1 cup thinly sliced onion
1 T. olive oil
1 cup heavy cream
2 T. capers
4 oz. smoked salmon, flaked
2 T. chopped fresh dill leaves
1 tsp. lemon juice
Kosher salt and black pepper to taste
Bring a pot of salted water to boil for the pasta. Cook pasta according to pkg. directions.
Saute onion in oil in a skillet over medium-high heat for 3 min. Add cream and capers; cook until liquid is reduced by half.Remove skillet from heat. Stir salmon, dill, lemon juice, and cooked pasta into cream sauce; season with salt and pepper.
Note from Trixxee: taste to see if more capers needed to cut the richness of the cream.
----
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 6,477
Threads: 6
Joined: Oct 2007
Thanks you guys! I will continue to post reviews now without a second thought.