Salmon Florentine

Tags

cream sauce, food, foodie, gouda, recipe, salmon, spinach

Gouda, salmon, spinach and pasta are four food items that always hit the right spot for me. While deciding what to make for dinner, this dish was a no brainer.  Paired with a house salad, focaccia bread, steamed asparagus and a glass or Riesling and I’m in heaven.

Salmon Florentine

Salmon Florentine Ingredients:
2 (4-8oz.) salmon fillets, 2 Tbsp. butter, 1 shallot (minced), 1. c. white wine, 2 c. baby spinach (chopped), 2 c. baby spinach, 1 c. gouda (shredded), fresh ground sea salt, fresh cracked black pepper

Salmon Florentine Directions:
Rinse fillets and marinade for about 3 minutes in white wine. Melt shallots in butter, add salmon to sear bottom. Remove salmon from pan, season with salt and pepper and bake at 375°F for about 12 minutes.  Pour wine into pan and simmer. Add cheese and cream and simmer until thickened. Add spinach until wilted and remove from heat. Place salmon over linguini and pour sauce over salmon fillet.

What’s for dinner tonight?

Poached Eggs with Sautéed Spinach & Maple Gorgonzola Sauce

Tags

breakfast, brunch, cream sauce, egg, food, foodie, gorgonzola, maple syrup, poached eggs, postaday2011, recipe, spinach

Normally I start my 12 Days of Christmas (2010 and 2009) countdown today, but I’m going to be a little behind this year. There’s still a few things I want to share before then.  I was excited to have a house full of people after Thanksgiving to try at least one new brunch recipe on. I tried to follow a recipe I saw in my MIL’s magazine! I had planned to follow the recipe, but I decided to interpret the picture instead.

Poached Eggs with Sautéed Spinach & Maple Gorgonzola Sauce

Ingredients:
1 dozen eggs, 2 shallots, butter, 1 bag of baby spinach, nutmeg, 1/3 c. sweet onion (chopped), 8 oz. block of cream cheese, 1/4 c. gorgonzola cheese, thyme, 1/2 c. heavy cream, 3 Tbsp. pure maple syrup, 1 tsp. fresh thyme, 6 English muffins

Directions: 
Saute butter, spinach, shallots and nutmeg over medium heat until spinach is wilted. Set aside and keep warm. Cook onions until translucent. Add cream cheese, cream, gorgonzola, maple, and thyme and cook until well blended. Toast muffins and poach eggs. Top muffin with egg, spinach and sauce.

Everyone said it was good, or they just fibbed as to not insult me. Either way, I really enjoyed trying something new for my family & friends. I think this would be perfect for a Christmas brunch!

What’s on your breakfast plate?

Amaretto Cherry Chicken

Tags

amaretto, amaretto sauce, cherry, cherry sauce, chicken, cream sauce, dinner, food, foodie, postaday2011, recipe, sauce

After a stressful day at work yesterday, I came home and saw a bottle of Disaronno siting on the counter. Immediately I had the answer to my loooong day! No! I didn’t drink the entire bottle, I used it to make a sauce for my chicken. Mmm…  and it’s like the plate good.

Amaretto Cherry Chicken

Ingredients:
4 boneless skinless chicken breasts, olive oil, milk, flour, 1/3 c. amaretto liquor, 1/3 c. heavy cream, 1/4 c. dried cherries, chopped almonds

Directions:
Rinse chicken and pat dry. Cut chicken into tenderloin strips (optional). Dip chicken in milk and coat with flour. Over medium heat, warm olive oil in frying pan. Cook all chicken breasts in pan oven medium heat, until no longer pink. Adding more oil if necessary. Set chicken aside. Reduce heat to low (so amaretto doesn’t burn) and add butter to pan. Once cooled, add amaretto, cream and cherries to pan, stirring constantly to loosen browned bits. Pour sauce over chicken and sprinkle with almonds.

*If desired, purée sauce before pouring over chicken!

Served with roasted potatoes and sugar snap peas.

What are you having for dinner today?

Pasta alla Carbonarra

Tags

10 minutes recipe, American cuisine, angel hair, carbonarra, carbonarra cream sauce, cream sauce, easy meal, easy pasta, food, Italian, pasta, pasta alla carbonarra, pasta dish, quick meal, recipes, turkey bacon

10 minutes meal
Traditionally served with spaghetti or fettuccine, I use what ever pasta is on hand (angel hair cooks fast). The sauce is traditionally made with a raw egg and not cream, but I can’t seem to stomach that idea. My Carbonarra is sounding more American than it is Italian. However, I didn’t forget one crucial ingredient, (that most Americans omit) black pepper… let me rephrase that, lots and lots of black pepper. Also, I had to omit all the American additions that I feel take away from the integrity of the dish, peas, mushrooms, etc… Okay, so I’m trapped somewhere between American carbonarra and true Italian carbonarra… This is how Hubster and I enjoy pasta alla carbonarra.

Pasta alla Carbonarra

Ingredients:
package of turkey bacon, 1 c. heavy cream, 1/2 c. chardonnay, 1/2 c. grated pecorino romano, 1 Tsp. minced garlic, fresh chopped parsley to garnish, generous amounts of fresh crackled black pepper, freshly ground sea salt, paprika

Directions:
Cook pasta according to package directions. Tear bacon into small pieces, place in a medium saucepan and heat until crisp. Add garlic and mix. Add cream, wine, cheese, pepper, parsley and salt. Simmer over low heat, stir frequently. Once pasta is drained, toss into carbonarra sauce and coat thoroughly. Transfer pasta into bowls, top with another pinch of fresh chopped parsley, fresh grated pecorino romano and just a hint of paprika. Enjoy!

What is your favorite American take on an Italian Classic?

Gorgonzola Pasta

Tags

bleu cheese, bleu cheese cream sauce, cream sauce, dinner recipe, farfalle, gorgonzola, gorgonzola cream sauce, pasta, recipe

The other day I was craving bleu cheese and then stumbled upon this post. Since farfalle pasta is my favorite shape, he had me sold. It was a quick easy recipe, I wanted to whip it up, but as always a few things I wanted to change. I added some ingredients, changed some of the steps, etc…

Gorgonzola Pasta

Ingredients:
1 c. heavy cream. 1 c. Gorgonzola, 1 lb. farfalle, 2 shallot, 1 Tbsp. butter, 2 c. arugula, 1 c. cherry tomatoes, 4 pieces of turkey bacon, 1/2 c. chopped walnuts, fresh shaved Locatelli Romano cheese

Directions:
Boil a pot of water. Cook turkey bacon until crispy, crumble and set aside. Mince the shallots and saute with butter. Add crumbled turkey bacon, halved cherry tomatoes and chopped walnuts. Add cream, Gorgonzola, chopped arugula, salt and pepper, stir until creamy. Add pasta to water and cook according to package directions. Turn sauce to simmer. Drain water from pasta and toss with cream mixture. Plate up and top with fresh shave Locatelli.

*The original creator used tri-color farfalle pasta I wish I was lucky enough to get that in my area!

*The original creator served his dish with a glass of red wine, I drank Chardonnay with mine.

*I was lucky enough to have the sunshine help me take a nice picture!