"Recipes are meant to be shared"...Ann Thibeault

Saturday, June 17, 2017

Fettuccine Natasha

This is an old favourite that I 
had not made recently.

It was suppose to be Thursday night's dinner 
but instead it became Friday's breakfast.  

Moe loves dinner for breakfast.



Source: Centro - Toronto

3/4 pound (375 g) fettuccine
1 tablespoon (15 mL) extra virgin olive oil
1 tablespoon (15 mL) butter
I garlic clove, minced
1 tablespoon (15 mL) minced onion
4 medium tomatoes, seeded and diced
1/2 pound (250 g) smoked salmon, sliced
1 cup (250 mL) 35% cream
1/4 cup (50 mL) vodka
1/4 teaspoon (1 mL) pepper
1 ounce (28 g) caviar (optional)


In a large pot of boiling salted water ~ cook fettuccine until al dente. Drain, and set aside.

In a large skillet, heat the olive oil and butter. Stir in garlic and onion, and sauté, stirring often, for 2 minutes, until
fragrant. Add the tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes, or until softened and beginning to thicken.
Stir in the smoked salmon, cream, and vodka; simmer for 5 minutes, or until thick enough to coat the back of a spoon. Gently fold in
cooked pasta and pepper. Garnish with a rosette of smoked salmon or caviar.

CHEF'S SUGGESTION: If a saltier taste is desired, add the smoked salmon at the same time as the tomatoes

Friday, June 02, 2017

Moe's Birthday "Cake"

It is tradition that we always have something with
strawberries for Moe's birthday dessert.


Made one of our favourites
a Strawberry Meringue Roulade.

This is one of the few times I had to use
imported strawberries because local berries
were not available yet.

A long cool spring set everything behind by 
3 or 4 weeks.



Raspbery or Strawberry Meringue Roulade
=======================================
Fresh Strawberries, Sliced

4 large egg whites
1-1/4 cups of fruit/berry sugar (extra fine)

Beat egg whites until soft peaks form. Slowly added the sugar and
continue beating until the meringue is thick and shiny. To test
rub a little bit of the meringue between two fingers. If you can
still feel the grit of the sugar, keep beating.


Cover a 10 X 15 cookie sheet with parchment. Spread the meringue
evenly over parchment and bake in a 400 oven for about 8 minutes.
Meringue should be turning golden and the surface should be
starting to crisp up. Turn the oven down to 325 and bake for
another 8 minutes. Meringue should still be soft in the centre.

Remove from the oven and tip meringue on to a tea towel and peel
away the parchment. Let cool for about 20 minutes.

Spread with whipped cream, sprinkle sliced strawberries over the
surface and roll. Don't worry if the meringue starts to crack a
little. Just keep rolling. Transfer to a platter and sprinkle with
powdered sugar.


Filling

2 cups whipping cream
pinch of salt
powdered sugar
vanilla

Whip the cream with the salt, sugar and vanilla until thick.







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