Pasta with Salmon and Peas

This pasta came out of one of those nights when I was searching the kitchen for something to cook so I would not have to go to the store. You know how that goes, we've all had them. I would have eaten just about anything because I was in my pj's and was NOT going to get dressed no matter what. 

I found a really sad piece of salmon in the freezer, along with some peas, and a box of gluten free pasta in the pantry.  I figured I could make something happen with that. I mean if you have pasta in the house you have a meal. 

The surprising thing is that it turned out so good my husband kept asking me if I wrote down the recipe.  Of course I had not, but figured I better do so right away before I forget what I did. Now it is one of our favorite quick night meals. 

Ingredients: 
Shallots 
Stock 
Butter
Cream 
Salt and Pepper 
Peas 
Salmon 
Cheese 
Pasta (use regular or gluten free)

Cook the salmon in a saute pan for a couple minutes per side, then set aside to cool. Break up into bite size pieces. 

Cook the pasta while you are making the sauce. 

In the same saute pan you cooked the salmon in cook the minced shallots, then add some chicken or vegetable stock, reduce slightly, add some butter and cream and continue to cook for a few minutes. Add the peas and cook until just heated through. Season with salt and pepper, add the salmon. Add the pasta to the pan and toss gently.  Add some cheese and serve.    

Stuffed Artichokes

After making these I don't know that I will ever make artichokes any other way again.  I loved these.  Even if I don't use the same filling, cooking them this way makes it much easier and faster.  I usually cook the whole artichoke in a pot of boiling water and it takes forever.  Figuring out when they are done is also difficult so I tend to overcook them and then they fall apart. Cooking them this way allows you to tell very easily when they are done. 

Ingredients: 

Salt 
2 large artichokes 
1 large lemon 
2 tbsp butter
3 tbsp olive oil 
3 cloves garlic, minced 
2 tbsp anchovy paste 
1/2 cup black olives, pitted and coarsely chopped
2 tbsp capers, drained and chopped
1/4 to 1/2 cup freshly grated Parmesan cheese


Bring a large pot of salted water to the boil.

Cut the lemon in half. Cut the artichokes in half lengthwise and using a paring knife remove the chokes.  Trim the ends of the leaves with scissors to remove the spikes. Rub the cut sides with lemon.  Add the lemon juice and the lemons to the pot of water, add the artichokes. Cover and cook for 15 to 20 minutes until the artichokes are tender. You can test for this by using the tip of the paring knife. Allow to drain completely in a colander. 

In a heavy skillet heat the butter and olive oil. Add the garlic and anchovy paste and stir, then add the artichokes face down.  Cook for 5 to 6 minutes to get a slight brown on them.  Turn over and cook another 4 minutes. 

Preheat the broiler. 

Arrange artichokes cut side up in the skillet and fill.  

To make the filling: in a small bowl mix together the black olives, capers, breadcrumbs and cheese. 

Cook under the broiler only a couple minutes to get a nice brown crust on them. Serve immediately. 

I make my own breadcrumbs.  I always keep good quality multigrain bread in my freezer. I remove a couple of pieces and allow them to defrost. Then I remove the crust, cut them up into small pieces and put them in the food processor and pulse until I get the desired crumb. 

Fall Salad with Escarole, Apples and Blue Cheese

When the weather changes and we all want comfort food it's nice to know that we can still have a salad, only one that now incorporates the flavors of Fall. I recently made this salad for a dinner party and I was quite happy with it. 

It's made with Pink Lady apples which are so nice and light and crisp this time of year. And they look great in the salad, all green and pink. Find a blue cheese that you like, any variety will do. I like the Point Reyes but can't always find it so I get what I can.  I like a nice variety of greens, it makes the salad more interesting to get different flavors and textures. 

Ingredients: 
Various greens:  Escarole, curly endive, baby greens 
Pecans, Toasted and chopped 
Celery, sliced very thin 
Pink Lady Apples, sliced very thin 
Point Reyes Blue Cheese

Dressing:
3 tbsp apple cider vinegar 
1 tbsp shallot, minced 
1 tsp Dijon mustard
1 tsp sugar 
1/4 cup canola or grapeseed oil
2 tbsp olive oil 
Salt and Pepper 

To make the dressing:  in a small bowl combine the vinegar, shallot, mustard and sugar. Whisk and allow to sit for 10 miutes.  Whisk in the two oils and salt and pepper to taste. Done. 

Make sure your lettuces are well chilled and crisp. 

Toast the pecans.  Break up the blue cheese into small crumbles. Slice the celery and apple.  

Put greens into a large salad bowl, add the nuts, apple and celery.  Dress and toss.  Plate and then top each with some of the blue cheese.  

Maple Glazed Carrots

When I make vegetables I tend to keep it simple.  However, that can get boring, so occasionally I like to find a recipe that is special.  I especially like this during the holidays when I tend to cook a little more creatively.  Carrots are a nice side dish and if you add in same mustard and maple syrup this makes for an extra special dish. 

You can use the nice sweet little baby carrots whole, or simply use the large ones and slice them in half long ways so they don't take forever to cook. 

These also look nice when you serve them. 

Ingredients:  
2 Tbsp olive oil 
2 lbs carrots 
1/3 cup pure maple syrup 
2 tsp Dijon mustard
1 cup water  
salt and pepper 
1 tbsp fresh tarragon, chopped

In a large skillet or dutch oven heat the olive oil over medium heat, add the carrots and saute for 5 to 7 minutes until they just start to get brown.  Add the syrup, mustard, water, and salt and pepper.  Cover and reduce and simmer for about 10 minutes or until carrots are tender.  If carrots cook too quickly remove them from the pan, then allow the sauce to continue to reduce until you get the desired consistency.  The sauce should be syrupy.  If desired, sprinkle chopped tarragon over when plating. 

Baked Penne with Butternut Squash and Four Cheeses

Can you say comfort food?  While this recipe uses penne pasta it's kind of like mac and cheese when you think about it.  Designer mac and cheese.  

There are a few layers to this dish.  You roast the squash, make the bread crumbs, make the cheese sauce, then put it all together. It does take a little time, as all good things do.  You can use gluten free pasta if you like, or whole wheat, whatever your preference.  

This is great for a pot luck, or if you're having family over. You can make one large pan full, or make it in small pans so that you have leftovers to freeze. I use 3 gratin pans when I make it so I have one for now, one for a few days later, and one to freeze.  Or one to give to a friend. 

About the cheese. The amounts below are approximate.  Don't sweat the exact amounts. Any combination of cheeses is going to taste great. 

Ingredients: 
1 pound butternut squash
2 tbsp olive oil 
1 tbsp fresh sage, chopped 
1 pound penne pasta 
Sea Salt  
Pepper, freshly ground 

Cheese sauce: 
3 tbsp unsalted butter
3 tbsp flour 
2 cups organic heavy whipping cream 
2 cups water 
1 1/2 cups fontina cheese, grated 
3/4 cup blue cheese 
1/2 cup Pecorino
3/4 cup Parmesan 
Pinch of nutmeg 
Salt and pepper

Topping: 
3 slices bread 
1/2 cup Parmesan
1 tbsp sage, chopped
2 tbsp butter, melted 
Salt and pepper 

Preheat the oven to 400 degrees. 

Peel the squash, then cut into approximately 1 inch cubes. Place the cubed squash in a bowl.  Add olive oil, salt and pepper, sage and toss well to coat. Place on a baking sheet. Roast in the oven for 20 to 30 minutes. The squash should be soft and cooked through. 

To make the topping: cut off the crusts of the bread, then cut bread into cubes. Put in a food processor and pulse until fine. Transfer to a bowl. Add the melted butter, salt and pepper, Parmesan and sage.  Set aside. 

To make the cheese sauce: Pour the cream into a container and add 2 cups of water to it and mix.  In a medium saucepan melt the butter over low heat. Add the flour, stirring constantly, making a rue. Cook 3 to 4 minutes then slowly start adding the cream and whisking to prevent any lumps.  Slowly turn the heat up and allow to cook for about 10 to 15 minutes then add the cheeses, nutmeg, salt and pepper. Remove from the heat. 

In the meantime cook the pasta according to package directions.

Mix together the pasta, butternut squash, and cheese sauce. Pour into a 9 x 13 baking dish, sprinkle the bread crumb topping over the top. 

Bake for 30 minutes.