Poached Salmon Fettucini Pasta with Grilled Asparagus

I have a new found love ya’ll.

Yes I know I’ve been spending time in the south.

No, Wes and I did not break up. We are better than ever.

The new love is Denver. Actually, everywhere I went in Colorado was pretty spectacular.

A land where the vibe is mellow, the people love to be active and the food is freaking amazing.

Even the food served at the tradeshow I was working was the tasty.

Way to step it up Mile High City!

In an attempt to make my work travel a bit more enjoyable, I’ve started tacking on days here and there to my trips so I can properly enjoy the city that I’m in.

I flew out to Colorado on Friday to spend a little extra time with my girlfriend Nicole (formerly of London via Los Angeles via Wyoming).

Knowing my food obsession, she made a conscious effort to take me to tasty and interesting spots to tickle my fancy.

Osteria Marco in downtown Denver was so good I went back twice. If you get a chance to dine at this homey but chic underground eatery, I HIGHLY recommend the rabbit.

And if you make it to Fort Collins, CO you have to check out Scrumpy’s for a cider flight, a bomb sandwich and some fresh baked cookies.

The food in Colorado was exceptional, but I got way more out of my trip than just a full belly.

I gained some serious confidence.

Four years ago when I had just started cooking and was contemplating the creation of New Food Tuesdayz, everything literally was new. I knew NOTHING about food other than I loved eating it.

I knew nothing of how things would be prepared, what cheeses I preferred, what wine would go well with the food I ordered.

But four years, over a thousand recipes attempted and hundreds of amazing meals consumed have brought me a long way. In a foodie state, I was able to hold my own in some serious food conversations with people whose lives are all about good eats.

The highlight was being asked if I owned my own restaurant by a veteran of the business.

No sir I don’t. But hopefully I will be changing that soon.

This pasta dish I made would have fit in perfectly at a few of the restaurants I dined at in the last few days.

Simple ingredients, bold flavors and a homey vibe really make this an easy to execute crowed pleaser.

You will need…

1 lb fresh fettucini pasta (or boxed pasta cooked per the instructions if you don’t have the time)

1 lb salmon, skinned removed and cut into 4 ounce pieces

2 tablespoons garlic, divided

2 tablespoons olive oil

2 tablespoons butter

½ cup white wine

2 vine ripened tomatoes, diced

2 green onions, white and light green parts roughly chopped

1 lb asparagus, ends trimmed

Paremsan cheese for serving

Salt and Pepper to taste

Start by preheating your grill to a medium high heat.

Drizzle the asparagus with 1 tablespoons of the olive oil and season them with salt and pepper. Make sure the asparagus are all lightly coated in oil.

Place them on a warm part of the grill and cook the asparagus, turning once until they are grilled on the outside and slightly tender. Be careful not to over cook. About 7 minutes.

Remove them from the heat and set aside to cool. When the asparagus have cooled, shop into 1 inch pieces and reserve.

Bring a large pot of salted water to a boil. Cook the pasta to the package instructions or if you are using fresh pasta, about 3 to 5 minutes just until the pasta is al dented. Be sure to reserve 1 cup of the starchy pasta water.

While the water is heating, heat the remaining olive oil and butter together in a large pan over medium heat.

When the butter has melted, add in the garlic and cook until fragrant, about 1 minute.

Add in the tomatoes and white wine to the pan.

Simmer the white wine and tomatoes until all the alcohol has burnt off and the wine has reduced slightly. About 5 minutes.

Season well with salt and pepper and add in the green onions and the salmon to the pan.

Cook the salmon in the liquid, flipping once until the salmon is cooked through. About 5 minutes.

When the salmon is cooked through gently break up the fish into smaller pieces with a fork or tongs.

Toss in the pasts, asparagus and Paremsan to taste. Toss well.

If there is not much liquid left and the pasta is dry and not saucy, pour in the reserved pasta water a little at a time until you get the desired consistency.

Serve hot with fresh pepper and Paremsan.

Love and Beer Floats

Angela  

Poached Salmon Fettucini Pasta with Grilled Asparagus

1 lb fresh fettucini pasta (or boxed pasta cooked per the instructions if you don’t have the time)

1 lb salmon, skinned removed and cut into 4 ounce pieces

2 tablespoons garlic, divided

2 tablespoons olive oil

2 tablespoons butter

½ cup white wine

2 vine ripened tomatoes, diced

2 green onions, white and light green parts roughly chopped

1 lb asparagus, ends trimmed

Paremsan cheese for serving

Salt and Pepper to taste

Start by preheating your grill to a medium high heat.

Drizzle the asparagus with 1 tablespoons of the olive oil and season them with salt and pepper. Make sure the asparagus are all lightly coated in oil.

Place them on a warm part of the grill and cook the asparagus, turning once until they are grilled on the outside and slightly tender. Be careful not to over cook. About 7 minutes.

Remove them from the heat and set aside to cool. When the asparagus have cooled, shop into 1 inch pieces and reserve.

Bring a large pot of salted water to a boil. Cook the pasta to the package instructions or if you are using fresh pasta, about 3 to 5 minutes just until the pasta is al dented. Be sure to reserve 1 cup of the starchy pasta water.

While the water is heating, heat the remaining olive oil and butter together in a large pan over medium heat.

When the butter has melted, add in the garlic and cook until fragrant, about 1 minute.

Add in the tomatoes and white wine to the pan.

Simmer the white wine and tomatoes until all the alcohol has burnt off and the wine has reduced slightly. About 5 minutes.

Season well with salt and pepper and add in the green onions and the salmon to the pan.

Cook the salmon in the liquid, flipping once until the salmon is cooked through. About 5 minutes.

When the salmon is cooked through gently break up the fish into smaller pieces with a fork or tongs.

Toss in the pasts, asparagus and Paremsan to taste. Toss well.

If there is not much liquid left and the pasta is dry and not saucy, pour in the reserved pasta water a little at a time until you get the desired consistency.

Serve hot with fresh pepper and Paremsan. 

Roasted Cauliflower Soup with Crispy Prosciutto, Green Onions and Homemade Croutons

Well, I somehow managed to survive and thrive during the polar vortex. I have never experienced cold like that. Nothing slaps you in the face like negative eleven-degree wind chill.

A drop of my coffee spilt while I was getting out of a cab and it froze instantly. INSTANTLY.

So regardless of the fact that I am now at home in southern California (one of the only places in the US that was unscathed by the icy freeze) and it was at one point eighty-six degrees today, I’m still in the mood for soup.

For my first update of the New Year, I decided to tackle one of my all time favorite soups.

I don’t care how much you hate cauliflower, this soup will still tickle your fancy.

All the ingredients are simple and straight forward, but together they sing.

You will need…

2 medium sized heads of cauliflower, stems removed and cut into florets

3 tablespoons olive oil, divided (truffle oil if you can get your hands on it)

1 onion, diced

3 garlic cloves, finely chopped

6 cups chicken stock

Salt and pepper to taste

2 green onions, finely chopped

1 cup homemade croutons

4 thin slices prosciutto

Start by preheating the oven to 400 degrees F.

While the oven is preheating, toss together the 2 tablespoons oil and cauliflower and season well with salt and pepper.

When the cauliflower is lightly coated, spread it out on a baking sheet and roast for 45 minutes. Until golden brown.

As the cauliflower is roasting, heat the remaining oil in a large pot.

Add in the onions and toss to lightly coat. Cook until they start to soften, about 5 minutes.

Toss in the garlic and cook until the garlic is fragrant. About 1 minute.

Pour in the roasted cauliflower and chicken stock and bring the mixture to a simmer. Season well with salt and pepper.

Simmer the soup until all the veggies are very tender. About 20 minutes.

In batches in a food processor or with a hand emersion blender, puree the soup until very smooth.

While the soup is simmering, lay the proscuitto slices on a baking sheet and bake for 10 minutes, until very crispy. Remove to a paper towel and pat off the grease. 

Break into bit sized pieces and set aside for serving.

Serve the soup hot topped with green onions, croutons and crispy prosciutto.

Love and Beer Floats

Angela 

Roasted Cauliflower Soup with Crispy Prosciutto, Green Onions and Homemade Croutons

2 medium sized heads of cauliflower, stems removed and cut into florets

3 tablespoons olive oil, divided (truffle oil if you can get your hands on it)

1 onion, diced

3 garlic cloves, finely chopped

6 cups chicken stock

Salt and pepper to taste

2 green onions, finely chopped

1 cup homemade croutons

4 thin slices prosciutto

Start by preheating the oven to 400 degrees F.

While the oven is preheating, toss together the 2 tablespoons oil and cauliflower and season well with salt and pepper.

When the cauliflower is lightly coated, spread it out on a baking sheet and roast for 45 minutes. Until golden brown.

As the cauliflower is roasting, heat the remaining oil in a large pot.

Add in the onions and toss to lightly coat. Cook until they start to soften, about 5 minutes.

Toss in the garlic and cook until the garlic is fragrant. About 1 minute.

Pour in the roasted cauliflower and chicken stock and bring the mixture to a simmer. Season well with salt and pepper.

Simmer the soup until all the veggies are very tender. About 20 minutes.

In batches in a food processor or with a hand emersion blender, puree the soup until very smooth.

While the soup is simmering, lay the prosciutto slices on a baking sheet and bake for 10 minutes, until very crispy. Remove to a paper towel and pat off the grease. Break into bit sized pieces and set aside for serving.

Serve the soup hot topped with green onions, croutons and crispy prosciutto. 

Grilled Chinese Chicken Salad

I know I boast about it all the time, but my family is pretty freaking great.

Seriously, I don’t like to toot my own horn.

But TOOT TOOT!

Every member of the family has things about them that make them particularly wonderful, but today I am EXTRA proud of my youngest brother Joshua.

Josh stands out for reasons. Whether you know him for his big personality, his red hair or his water polo prowess, you know he is a stand out. And yesterday he made the decision to head to Europe to play professionally. How awesome to do something you love and get paid for it. In another country. What a wonderful life experience.

He is headed east in a few weeks and in the mean time, he’s been spending some extra time at the house.

Which means I get a new and excited mouth to feed. He is one of the only people who ever really gives me requests anymore. And this was a great one.

I don’t know why I never thought to make this, but I’m so glad he did. You will be too.

You will need…

2 chicken breasts

2 tablespoons sesame oil

2 tablespoons palm sugar

1 lime, juiced

1 head romaine lettuce, cut into bit sized pieces

1 can mandarin oranges

2 cups shredded carrots

3 green onions, thinly sliced

2 celery stalks, thinly sliced

20 wanton wrappers, cut into strips

4 tablespoons peanut oil

Salt and pepper to taste

Sesame Ginger Vinaigrette

Start by preheating your grill to a medium high heat.

Whisk together the sesame oil, sugar and lime juice. Brush the oil mixture onto the chicken breasts.

Grill the chicken until it has good grill marks and are cooked through. About 5 minutes a side.

When the chicken is cooked, set aside and allow it to cool to handle.

While the chicken is cooling, combine the carrots, celery, green onions, lettuce and manderin oranges.

When the chicken has cooled, shred it by pulling it apart with two forks.

Add it to the salad and toss well.

Heat the peanut oil in a small pan.

When the oil is hot, working in batches, add in the wanton strips and fry until brown and crisped on both sides. Season well with salt and pepper and remove to a paper towel to remove the excess oil.

Drizzle the salad with the dressing, toss, top with wanton strips and serve.

Love and Beer Floats

Angela

Grilled Chinese Chicken Salad 

2 chicken breasts

2 tablespoons sesame oil

2 tablespoons palm sugar

1 lime, juiced

1 head romaine lettuce, cut into bit sized pieces

1 can mandarin oranges

2 cups shredded carrots

3 green onions, thinly sliced

2 celery stalks, thinly sliced

20 wanton wrappers, cut into strips

4 tablespoons peanut oil

Salt and pepper to taste

Sesame Ginger Vinaigrette

Start by preheating your grill to a medium high heat.

Whisk together the sesame oil, sugar and lime juice. Brush the oil mixture onto the chicken breasts.

Grill the chicken until it has good grill marks and are cooked through. About 5 minutes a side. 

When the chicken is cooked, set aside and allow it to cool to handle.

While the chicken is cooling, combine the carrots, celery, green onions, lettuce and manderin oranges. 

When the chicken has cooled, shred it by pulling it apart with two forks.

Add it to the salad and toss well.

Heat the peanut oil in a small pan. 

When the oil is hot, working in batches, add in the wanton strips and fry until brown and crisped on both sides. Season well with salt and pepper and remove to a paper towel to remove the excess oil.

Drizzle the salad with the dressing, toss, top with wanton strips and serve.

Creamy Spring Onion Soup

We may be well into Spring, but the heat hasn’t really hit us with any consistency in southern California. And I’m pretty sure that it snowed in Minnesota and Colorado last week. That’s right. Snow in May.

So even though I’m headed to ninty degree weather in a handful of days, I’m not ready to say my goodbyes to hot soup season.

This is my hot, deliciously, soupy homage to the onion. It’s featured in multiple forms with decadent additions.

You will need…

2 tablespoons olive oil

4 bunches green onions, white part and tender green parts chopped and reserved, green tops chopped and reserved separately

4 leeks, white and tender parts thinly sliced

1 fennel bulb, thinly sliced

1 onion, roughly chopped

2 medium yellow potatoes, peeled and chopped into 1 inch cubes

2 cups dry white wine

4 cups chicken stock

1 cup heavy cream

2 ounces softened herbed goat cheese

2 cups homemade croutons

2 tablespoons chives, finely chopped

Salt and pepper to taste

Start by heating the oil in a large stockpot over medium heat.

Toss in the white and tender parts of the green onions, leeks, onion, and fennel. 

Season well with salt and pepper and cook over medium heat until the vegetables start to soften. About 15 minutes.

Add in the wine and bring to a boil. Reduce the liquid until barely any remains in the bottom of the pot. About 12 minutes.

Add in the chicken stock and the potatoes and bring it to a boil. Once it boils, reduce to a simmer and season with salt and pepper.

Simmer until the potatoes are tender. About 30 minutes.

As soon as the potatoes are tender, toss in the dark green onion tops and simmer for an additional 2 minutes.

Remove from the heat. Use your emersion blender, blend the soup until completely smooth.

Pour in the cream and continue to blend until the cream is completely incorporated.

Serve the soup hot, topped with a dollop of goat cheese, chives and homemade croutons.

Love and Beer Floats

Angela  

Creamy Spring Onion Soup

2 tablespoons olive oil

4 bunches green onions, white part and tender green parts chopped and reserved, green tops chopped and reserved separately

4 leeks, white and tender parts thinly sliced

1 fennel bulb, thinly sliced

1 onion, roughly chopped

2 medium yellow potatoes, peeled and chopped into 1 inch cubes

2 cups dry white wine

4 cups chicken stock

1 cup heavy cream

2 ounces softened herbed goat cheese

2 cups homemade croutons

2 tablespoons chives, finely chopped

Salt and pepper to taste

Start by heating the oil in a large stockpot over medium heat.

Toss in the white and tender parts of the green onions, leeks, onion, and fennel. Season well with salt and pepper and cook over medium heat until the vegetables start to soften. About 15 minutes.

Add in the wine and bring to a boil. Reduce the liquid until barely any remains in the bottom of the pot. About 12 minutes.

Add in the chicken stock and the potatoes and bring it to a boil. Once it boils, reduce to a simmer and season with salt and pepper.

Simmer until the potatoes are tender. About 30 minutes.

As soon as the potatoes are tender, toss in the dark green onion tops and simmer for an additional 2 minutes.

Remove from the heat. Use your emersion blender, blend the soup until completely smooth.

Pour in the cream and continue to blend until the cream is completely incorporated.

Serve the soup hot, topped with a dollop of goat cheese, chives and homemade croutons.