Monday, October 21, 2013

Wine, Bacon, and Pasta...A Food-Centered Weekend!

We had the BEST weekend this weekend.  It started with dinner and a movie with my sweet god-daughter and niece on Friday night.  Gravity is a fun thriller (even if it is a bit far-fetched!).

Saturday was all about fall and farm and vine with a farm tour and wine tasting at a local vineyard. 

My hubby and me enjoying the beautiful fall foliage with a glass of wine!

The tour included a barrel tasting.  It was so interesting to taste the difference in the wines as they matured!

The highlight of the day, though, had to be the bacon on a stick.  Yep!  That is thick sliced bacon with a sweet/spicy rib rub slathered over it that was just delicious.  Who knew that bacon went so well with wine???

Since we are on a wine theme and just to make sure that Monday wasn't too jealous of the weekend...I made my husband's favorite pasta dish -
Wine Poached Salmon, Pasta and Snowpeas.

I started making this dish way back in the '80's after I picked up a recipe card in the grocery store by a Robert Mondavi wine display.  It has morphed a bit over the years - more veggies - less butter, but my husband pronounced it still a winner tonight at dinner.  

So here's to Monday! Enjoy a nice glass of wine - in a glass or in a sauce over pasta.  Happy Monday!  :-)

Wine-Poached Salmon Pasta with Snowpeas
  • 8 oz pappardelle pasta
  • 1 lb Salmon file, cut into 1/2 inch strips
  • 4 cups sugar snap peas cut diagonally into pieces
  • 1-2 cloves of garlic, chopped (I always use 2!)
  • 2 tablespoons fresh ginger, chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 cup White Zinfandel or Rose wine
  • 1/2 cup water
  • 2 tablespoons butter
  • 2 tablespoons fresh chives, chopped
  • Salt and Pepper to taste
  • 1 tsp lemon zest, grated
  • Parmesan cheese to garnish
1.  Prepare dry pasta per package directions.  Add snap peas to water when pasta is nearly done - just until snap peas are bright green.  
2.  Save 1/2 cup of starchy pasta water.
3.  While pasta is boiling, in a small saucepan bring wine and water to a boil.  Add Salmon strips and reduce to a simmer.  Poach about 2 minutes.
4.  Remove Salmon and reduce stock to 1/3 cup.  Add lemon juice, ginger, and garlic.  Remove pan from heat and stir in butter until sauce thickens.
5.  Toss in pasta, snap peas and Salmon.  Add a bit of the starchy water if pasta is a bit dry.  
6.  Sprinkle with chives, lemon zest and a frosting of Parmesan.

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