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Smoked Salmon, Pasta, Cream (6) Collection
Smoked Salmon Cream Sauce Fettuccine
Angel Hair Pasta with Smoked Salmon Shrimp Pasta with Cognac Sauce & Smoked Salmon Pasta with Smoked Salmon, Paste al Salmone Affumicato Smoked-Salmon Cream Sauce Pasta in a Smoked Salmon Cream Sauce Smoked Salmon Cream Sauce Fettuccine 1/4 lb sliced Smoked Salmon, cut into 1/4" pieces 4 oz Cream Cheese 1 cup Milk 1/2 cup cooked fresh Peas 1 large Green Onion, including green tops, finely sliced 2 tsp Lemon Juice 1 tsp fresh Dill, finely chopped 1/3 cup Parmesan Cheese, freshly grated 1 1/4 lb fresh Spinach Fettuccine In a medium sauce pan, combine cream cheese and milk. Heat, stirring until mixture is smooth. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat through. Remove pan from heat. Stir in cheese. Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach fettuccine, or 8 ounces dried. Drain. Toss sauce with pasta. Serves in 4 main dishes or 6 appetizer servings. Source: <http://www.fishermansexpress.com/smoked-sauce.html> Angel Hair Pasta with Smoked Salmon Topping 8 oz Smoked Salmon 8 oz Heavy Cream 1 cup Sour Cream 4 sprigs fresh Dill Weed Sauce 16 oz Angel Hair Pasta 1 quart Heavy Cream 1 cup Clam Juice 1 cup dry White Wine 6 whole Garlic cloves, peeled 2 tsp whole Black Peppercorns 2 Tbsp Dill Weed 1 Tbsp Champagne Vinegar 3/4 cup grated Parmesan Cheese 2 tsp Salt In generous sauce pot, reduce one quart heavy cream at a gentle simmer until it is half its original volume. Meanwhile, in a separate smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar. Reduce at a rolling boil to half its original volume, then strain. Dispose of garlic and peppercorns. Add wine reduction to reduced cream and reserve. With electric mixer, whip 8 oz heavy cream to medium peaks. Add sour cream and whip until blended. In boiling, lightly salted water, cook pasta. Drain in colander and cool by running cold water through it to halt cooking. In a 10-12" saute pan, heat cream/wine sauce to a boil, then whisk in parmesan cheese until well blended (sauce will continue to reduce quickly). Add cooked pasta to sauce and toss to coat evenly. Divide between 4 dishes, topping each with 2 oz smoked salmon, a dollop of creme fraiche and a sprig of dill. Serves 4. Source: <http://www.fishermansexpress.com/angel.html> Shrimp Pasta with Cognac Sauce & Smoked Salmon Makes 4 Servings cuisine: American meal type: Entree technique: Boiled, Sauteed Start the holidays off right with this tantalizing shrimp recipe. This is a perfect dish for family and friends to gather around for the joyous holiday season! 1 lb. Asian Garden black tiger shrimp 1lb. Angel hair pasta 1/4 cup Unsalted butter, melted 4 oz. Smoked salmon, diced or salmon caviar 2 Tbsp Olive oil Cognac Sauce One Large leek 1 quart Heavy cream 1/4 cup Cognac Peel and devein shrimp; set aside. Cognac Sauce Cut leek in half lengthwise; discarding tough green tops. Wash thoroughly. Chop and put in heavy saucepan; add cream. Bring to a boil, reduce heat and cook at a slow boil until reduced and thickened, about 30 minutes. Add cognac and cook 7 minutes. Remove from heat and puree in blender or food processor to make a smooth sauce. Adjust seasonings. Keep warm. To Cook Shrimp Brush shrimp with olive oil and broil or grill, 3 or 4 inches from heat, until opaque; turning once. Gently toss pasta with cream sauce and diced smoked salmon or caviar. Asparagus tips or chives, optional. Mound pasta on warmed serving plates; top with shrimp and garnish with asparagus trips or chives; if desired. Source: Courtsey of Ocean Garden Source: <http://www.aboutseafood.com/recipes/recipe_detail_image~id~253.cfv> Pasta with Smoked Salmon, Paste al Salmone Affumicato >>From Kyle Phillips 1/2 pound pasta, either penne or a strip variety such as linguine. 1/4 to 1/3 pound thinly sliced smoked salmon, shredded 1/2 a shallot, thinly sliced 2 tablespoons unsalted butter A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a tablespoon) 1/2 cup whipping cream (unwhipped) Salt & pepper to taste 1 tablespoon minced parsley Optional: several leaves finely shredded radicchio (arugola); stir them in with the salmon Bring the pasta water to a boil and salt it; in the meantime prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready. Start by sauteing the shallot in the butter until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through, check seasoning, and it's ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta. This is, as I said, off the top of my head; feel free to vary the proportions to suit your taste. It will, in any case, serve 2. Source: <http://italianfood.about.com/od/fishsauces/r/blr0045.htm> Smoked-Salmon Cream Sauce Recipe By : the California Culinary Academy Serving Size : 5 Preparation Time :0:15 Categories : Make-Ahead Dishes Pasta & Pasta Sauces Sauces & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cream cheese 1 cup milk 1/4 pound sliced smoked salmon -- cut into 1/4" pieces 1/2 cup cooked fresh peas 1 large green onion, including green tops -- finely sliced 2 teaspoons lemon juice 1 teaspoon fresh dill -- finely chopped 1/3 cup Parmesan cheese -- freshly grated In a medium saucepan combine cream cheese and milk. Heat, stirring, until mixture is smooth. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat through. Remove pan from heat. Stir in cheese. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip). To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach fettucine, or 8 ounces dried, following package directions. Drain. Toss sauce with pasta. Makes 2 cups (4 main dish or 6 appetizer servings). * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 1 month. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, 3 to 5 minutes, whisking frequently and vigorously to bring sauce to a creamy consistency. Source: <http://www.recipesource.com/side-dishes/sauces/13/rec1304.html> Pasta in a Smoked Salmon Cream Sauce 1 lb. cooked pasta 1/4lb smoked salmon 1/2 lb. butter 1/2 lb. Asparagus tips 1/4 c. grated parmesan cheese 2 pints heavy cream 1/2 bunch chopped parsley In a sauce pan, heat cream and bring to a boil and butter. Reduce. Add salmon and asaragus, Bring a pot of water to a boil, drop in pasta, and cook five minutes. Drain the pasta, and add to the sauce. Then mix in cheese, chopped parsley, salt and pepper. Source: <http://www.kktv.com/recipes/recipes/2001762.html> -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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