Wednesday, June 22, 2011


The organic veggies from the Amish farm are accumulating in the refrigerator faster than I can use them…at least it seems that way. This week's box contained, among other things, two heads of broccoli and several large bunches of beets, as well as green onions. Last night I used the green beans and some of the potatoes. Tonight I’ll tackle the broccoli. I’m not sure what I’ll do with the beets. Several years ago I prepared a pasta dish with beets…I don’t remember what I did but do remember how the pasta took on the deep scarlet color of the beets. It looked a little strange.

Broccoli, smoked salmon in obscene cream sauce


Farfalle pasta
2-3 Slices of smoked salmon cut into small pieces
Broccoli florets
Shallots, garlic
Fresh chopped basil, parsley, and Thyme
White wine…dry
Butter, heavy whipping cream
Mascarpone (about 2-3 tablespoons) and blue cheese (about 1 teaspoon)
Red pepper flakes


While the pasta cooks, sauté the garlic and shallots then add the broccoli and smoked Salmon, herbs plus a splash of white wine. Cook for 5-7 minutes then add butter and blue cheese. When this melts begin adding the cream and the mascarpone. It’s at this point when all directions breakdown. I add the stuff by intuition, maybe more, maybe less; you have to judge for yourself. I don’t think there is a “correct” amount. I even added a teaspoon of cornstarch, which I got all over my blue shirt, to thicken the sauce.

Toss the pasta in the pan, mix thoroughly, and enjoy…we certainly did.


I’ve said it all, but be forewarned…it will be easy to overindulge!

1 comment:

Gus said...

Ummmmm...would you like to donate leftovers? Gussie loves smoked salmon.