FrOm NoRma D's KiTcHeN to YoUr'S: Bow-Ties with Salmon and Tarragon Mustard Sauce

THE PIECE DE RESISTANCE

I used this recipe for many years while working in a Nursing Home as an Activity Director

Select one indididual with:

A caring heart

Helping hands

To this add:

2 cups love

1 cup humor

4 tablespoons understanding

1 teaspoon courtesy

And add a willingness to serve:

1 tablespoon thoughtfulness

3 teaspoons responsibility

2 teaspoons flexibility

1 pound patience

Mix well, blending in respect of their time. Sprinkle lavishly with gratitude for their availability and commitment. Place in service, well greased with appreciation and lined with friendliness. Garnish by using their name, adding "hello" and "thank you" for that extra touch. Serve to any person and they will find it an irresistible treat.

The blending of these ingredients transforms the individual, as well as the person, into a totally new creation with inexpressible joy. It is a doubly delightful and delectable experience. There is no other flavor like it in the world. it is the piece de resistance of life, one is never the same after tasting of such a loving service.

JUST FOR FUN!

ELEPHANT STEW:
1 medium sized elephant
1 ton salt
1 ton pepper
500 bu. potatoes
200 bu. carrots
4,000 sprigs parsley
2 small rabbits (optional)

Cut elephant meat into bite-sized pieces (this will take about two months). Cut vegetables into cubes (another two months). Place meat in a pan and cover with 1,000 gallons of brown gravy. Simmer for four weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables (a steam shovel is useful for this). Simmer slowly for four more weeks. Garnish with parsley. Serves 3,800. If more is expected, add two rabbits. This is not recommended, however, as very few people like hare in their stew.

1/28/09

Bow-Ties with Salmon and Tarragon Mustard Sauce

Ingredients:

1 package (16 oz.) bow-tie pasta

1 tablespoon olive or vegetable oil

1 medium onion, chopped fine (1/2 cup)

1 tablespoon chopped fresh tarragon leaves

1 tablespoon chopped fresh parsley

1/4 cup dry white wine or chicken broth

1 cup whipping cream or half-and-half

2 teaspoons stone-ground mustard

2 packages (3 to 4 oz. each) sliced salmon (smoked or cured), cut into 1/2- in wide strips

1/2 cup freshly grated or shredded Parmesan cheese

Instructions:

Cook and drain pasta as directed on package. Meanwhile, heat oil in 10-in. skillet over medium heat. Cook onions, tarragon and parsley in oil about 5 minutes, stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated,. Stir in whipping cream and mustard. Heat to boiling, reduce heat. Simmer uncovered 5 to 10 minutes or until sauce is slightly thickened. Add pasta, salmon and 1/4 cup of the cheese to sauce in skillet; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese. Makes 6 servings.

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Other then my children; cooking is my joy in life. Always barefoot in the kitchen. Let me know what you think.

SOME TRICKS IN THE KITCHEN

When making a graham cracker crumb crust. I reduce the amount of crumbs by 1/4 cup and add ground pecans. it tastes great.

Instead of adding butter and cream to mashed potatoes, I add flavored cream cheese with chive and onion. This really enhances the patatoes.

After placing my soft cookies in my cookie jar. I place a half slice of white bread on top of the cookies and they stay soft longer.

I take left over meat loaf and layer slices of it on the bottom of a baking dish. I cover it with one can of condensed cream of mushroom soup. diluted with half a can of water. I top that with sliced mushrooms and shredded cheese, then heat until bubbly. Just before it starts to bubble, I add a can of Durkee Onions on top.

When I buy plastic wrap, foil or waxed paper, I take the roll out of the box and turn it over. The wrap, foil or paper always seems to come out of the top of the box more easily, making a cleaner cut.

Here's a wonderful way to cut brownies so you don't get a ragged edge. Just use a plastic knife, cut them when they're fresh from the oven for perfectly straight lines every time.

When making mashed potatoes. I like to reuse some the water the potatoes were cooked in. I mix it with milk, butter and crushed garlic. Heat it in a small pan and add it to the cooked potatoes and mash them. This way you have all the wonderful nutrients and have a better tasting dish to boot.

When grilling meat, salt it after cooking. If you salt meat or poultry prior to grilling, the salt will draw out the moisture and make it dry.

A bit of nonstick cooking spray on your grater prevents cheee from sticking to it.

To help cakes rise higher, have all ingredients at room temperature.

Instead of cooking fish in butter, use a little chicken broth; it is loss fattening.

Peel and dice leftover baked potatoes, then saute in butter with minced garlic and garlic pepper seasoning. These flavorful hash browns are great for breakfast or supper.

THE PIECE DE RESISTANCE

JUST FOR FUN!

1/28/09

Bow-Ties with Salmon and Tarragon Mustard Sauce

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Post a Comment

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