Smoked salmon & hazelnut linguine

Yet another dish I cooked up on the fly without noting any specific quantities. Let’s see if I can reverse-engineer this baby, because it was DELICIOUS.

Set a large pot of salted water to boil for your fresh linguine (we use Seattle’s Cucina Fresca brand. Not to be confused with my friend Brooke).

Mince 1 shallot (or 1 bulb if large) and 2 garlic cloves with a few sprigs of Italian flat-leaf parsley. (I use the chopping attachment to my Cuisinart hand mixer.) Brown a tablespoon of salted butter in a skillet (I like cast iron). Once brown, add another tablespoon, reduce heat to medium low, and add in minced shallot-herb mixture. Add 1 cup double-strength chicken stock (I use the Organic Better than Bouillion). Reduce to very low and let this simmer while you…

Pour 1/4-ish cup milk (I used whole) in a pot, bring to gentle boil. Add a tablespoon or so of unbleached white flour, mix in the lumps, and roux it up. Eventually add a glob of cream cheese (1/3 c?), a similarly sized glob of sour cream, a quarterish cup grated parmesan, and a splash of kefir, and enough milk to thin it all out. Mix and melt but don’t overheat it to burning.

Crush some raw hazelnuts (I smashed them in the pestle part of my mortar and pestle with a mojito muddler, because well, we just unpacked and I can’t find the damn mortar. Assuming the mortar is, in fact, the stick part. You know what I mean. Smashy smashy.) Coat with a bit of olive oil and nice salt, and toast in (toaster, if you like) oven until the oil sizzles and the nuts begin to brown and become fragrant.

When finished, break up chunks of dry (non lox-style) smoked salmon, being careful to remove any bones, and stick the salmon in a bowl to warm up in the remaining heat of the toaster oven.

Boil the pasta for 30-60 seconds less than the stated cook time. Drain, combine with sauce, curse about having made way too little sauce for that quantity of pasta like you always do. Oops. Add in hazelnuts and salmon while combining, garnish with grated Parmesan; devour immediately.

One night, two very different foods

#1: Red Velvet Cupcakes. Only old-school, cocoa-heavy, extra-tangy ones. #2: Kale chips. (Told ya they were different!)

For item #1, I sought out a recipe that was a bit chocolatier than most store- or bakery-bought red velvets and, well, apparently I was also seeking out tangy without meaning to. I heard from our wedding cake baker that a cake with cocoa and vinegar is the more traditional Red Velvet origin, but I managed to forget that I’d made one like that once before in that fashion and it was kind of weird and unpleasant. So! Once again! Kind of weird and unpleasantly tangy, especially with my more-tangy-than-most cream cheese frosting. But also kind of good, in that not sickeningly sweet, maybe I’ll pass these off on my coworkers kind of way. (Tee hee, in case any are reading this.)

And here’s my favorite bit: filling cupcake tins is so much easier with my Pancake Pen, which is in turn best filled by my Wide-Mouth Funnel (both of which appear on my Favorite Tools page). Also, I forgot to add sugar at first, and when I dipped my finger into the batter I got a nasty surprise. Good thing I taste tested! o_O

And for item #2, I used smitten kitchen’s kale chips recipe, only I had crazy curly kale (cale?) so the proportions and times and temps were off. Plus, we broke our Oxo Salad Spinner apparently, so I had to hand dry it. Luckily, there’s a website to fix it, but so far no luck. :( And my hand-dried curly-ass kale was sort of imperfectly crisped, like the outer bits too crisp and parts still chewey. I’m planning on letting it sit out overnight and seeing how I like it for weird breakfast, at which point I may just pop it back in the oven for a bit more crisping.

And there you have it! A night of odd choices, to be sure, but both yummy enough in their own way I hope.