Chief
11-20-2007, 06:20 PM
Ala Chief...
even though I'm making dinner for 12 on Thursday, we still gotta eat between now and Tanksgiving. He's a fast recipe I just threw to gether for dinner using pre-leftovers from making dinner...
1/2 pkg (about 1/4 pound) Tony's Smoked Wild Salmon, peppered, deboned and broken into chunks
1 C sauce Bechemel
1/2 C (gnereous) each, shredded Asiago and Parmesano cheeses
Salt and Pepper to taste
2C dry Ti-Color Torttalini, (available in the dry bulk section at Winco for pennies a pound...)
Cook the pasta by plunging into boiling, salted water, and cooking till done. Drain thoroughly but do not rinse. Allow the pasta to drip and steam dry, while staying hot. Reserve.
While the pasta is cooking, put the sauce base in a small saucepan to heat over medium. Get it steaming hot, but do not boil.. If you boil the sauce it will break. Add the chunks of salmon to the hot sauce, and gently swirl the pan to coat them. Start adding in t about 1/4 of the cheese at a time (half of each pile) and swirl that in too. The sauce will thicken very rapidly, so don't overdo the cheese.
Taste the sauce, and see if it needs adjusting with any salt before you just add it. Some of that smoked salmon is plenty seasoned already, so be very careful with the salt...
Add the hot, dry pasta to the sauce, and gently toss it with a spat to coat, and servit it up hot, immediately...
A note: this is why it pays to have some good containers with tight lids to store dry bulk ingredients in your pantry. You can throw together a very tasty entree, and serve it with some freshly steamed brocolli, and you have a fine dinner for two that's a little more high end than usual, becasue of the proximity of leftover ingredients.
For example, I have at least ten different kinds of dried beans, soup mix, and lentils in our pantry, and always have a case of chicken stock from Costco on hand this time of year. I found commercial containers and lids at cash & Carry, and use a few dozen of them in the pantry. Winco 13 bean mix is great with a big fat leftover onion, two or three extra shallots, and a couple of cans of stock, beef, chicken or just vegetable for your vegetarian friends and family. Toss in some garlic and a frew fresh herbs, and simmer it all day in the crockpot, and you have dinner and a couple of hot lunches to take to work.
It's all about the flavor, and the fun...
Enjoy!
even though I'm making dinner for 12 on Thursday, we still gotta eat between now and Tanksgiving. He's a fast recipe I just threw to gether for dinner using pre-leftovers from making dinner...
1/2 pkg (about 1/4 pound) Tony's Smoked Wild Salmon, peppered, deboned and broken into chunks
1 C sauce Bechemel
1/2 C (gnereous) each, shredded Asiago and Parmesano cheeses
Salt and Pepper to taste
2C dry Ti-Color Torttalini, (available in the dry bulk section at Winco for pennies a pound...)
Cook the pasta by plunging into boiling, salted water, and cooking till done. Drain thoroughly but do not rinse. Allow the pasta to drip and steam dry, while staying hot. Reserve.
While the pasta is cooking, put the sauce base in a small saucepan to heat over medium. Get it steaming hot, but do not boil.. If you boil the sauce it will break. Add the chunks of salmon to the hot sauce, and gently swirl the pan to coat them. Start adding in t about 1/4 of the cheese at a time (half of each pile) and swirl that in too. The sauce will thicken very rapidly, so don't overdo the cheese.
Taste the sauce, and see if it needs adjusting with any salt before you just add it. Some of that smoked salmon is plenty seasoned already, so be very careful with the salt...
Add the hot, dry pasta to the sauce, and gently toss it with a spat to coat, and servit it up hot, immediately...
A note: this is why it pays to have some good containers with tight lids to store dry bulk ingredients in your pantry. You can throw together a very tasty entree, and serve it with some freshly steamed brocolli, and you have a fine dinner for two that's a little more high end than usual, becasue of the proximity of leftover ingredients.
For example, I have at least ten different kinds of dried beans, soup mix, and lentils in our pantry, and always have a case of chicken stock from Costco on hand this time of year. I found commercial containers and lids at cash & Carry, and use a few dozen of them in the pantry. Winco 13 bean mix is great with a big fat leftover onion, two or three extra shallots, and a couple of cans of stock, beef, chicken or just vegetable for your vegetarian friends and family. Toss in some garlic and a frew fresh herbs, and simmer it all day in the crockpot, and you have dinner and a couple of hot lunches to take to work.
It's all about the flavor, and the fun...
Enjoy!