Tuesday, June 25, 2013

June 23, 2013 Spaghetti with fish and kale and tomatoes

June 23, 2013 Spaghetti with fish and kale and tomatoes with asparagus

If there is a methodology to our menu design, this meal illustrates it perfectly.
Based upon my shopping and work cycles, we tend to cycle from creating new dishes and old favorites using whatever PPIs we have, to cooking more conventional dinners with new ingredients.
This dinner was an example of the former.  We discussed using the PPI grilled salmon teriyaki and halibut in the fridge.  I was working on my Lower Rio Grande Adjudication, but I suggested spaghetti with a fish and vegetable garnish and Suzette agreed to cook.
She boiled spaghetti and chopped an onion, some garlic, a tomato and some of the kale from our garden and sautéed them in a skillet and then added the flaked fishes and a few cut up shrimp and cooked that mixture with some white wine and thyme and salt and pepper.   When the pasta was cooked Suzette finished the dish with about 1/3 cup of cream to make a cream sauce.
While the sauce and pasta was cooking Suzette steamed several stalks of fresh asparagus. 
She then constructed attractive plates by putting pasta into pasta bowls and then ladling the fish and vegetable mixture over the pasta with spoonsful of the light cream sauce and then garnishing the whole affair with stalks of asparagus and slices of Pecorino Romano cheese.

We drank 2011 Geyser Peak Sauvignon Blanc ($7.79 at Costco).
This dinner exemplifies what is, in my opinion, one of my favorite and most creative menu approaches; a simple, flavorful one dish meal with lots of greens, in which each forkful of the dish combines the blended flavors of PPI and fresh ingredients; in this case, fish, shrimp slightly bitter greens, luscious tomatoes and slightly sweet onions that combine their individual flavors while cooking with the white wine and cream to make a complex sauce.

 Bon Appétit

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