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Old 03-01-2007, 12:17 PM   #11
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Salmon and mascarpone! :-)

Well, you've a lot of suggestions already...but..what about this simple and tasty recipe?
Salmon and mascarpone cheese.

x 2 people: 70 gr penne each, 4 slices smoked salmon, 4 tablespoons mascarpone cheese, salt, parmisan

Boil the pasta into water with salt. In the meanwhile, whip the salmon and mascarpone together in a mixer, add a pinch of salt and place into a skillet. When the pasta is ready, take it off the water, drop into the skillet with salmon and sparkle with parmisan. Melt and toss. Serve immediately!

If you like to decorate your dishes, use some small slices of salmon and a small lemon slice, or parsley, and put on the top.

It's always a succes!
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Old 05-20-2007, 07:12 AM   #12
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Quote:
Originally Posted by cliveb
Personally, fish and cheese don't go together. That's not to say you can't eat it (!) just that I don't care for it much.
For Chicken and pasta, however:
Fry some chopped chicken with a little onion and ginger powder.
Add water, tomato paste, peanut butter ( yes, peanut butter) and some hot chili pepper. Adjust flavour with a little lemon juice. Serve over pasta.
What kind of peanut butter do you recommend? Will Peter Pan, or Jiffy do? Oh, and does this stuff just melt? I'm a chef n00b in the military
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Old 05-20-2007, 12:27 PM   #13
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May I suggest Chef Caine's Ultimate Tuna Noodle Casserole? I developed this rcipe as a challange to come up with a "New American" version of a tuna casserole with ahi tuna and handshaped pasta. The idea of the exercise was to take a simple Campbell's Soup label recipe, and make it extremely labor intensive and expensive. You know just like Emeril LaGasse would do, except without the pork fat.


NEW AGE TUNA NOODLE CASSEROLE


½ cup soy sauce
½ cup dry sherry
½ cup sesame oil
½ cup ginger, grated
3 cloves garlic, pressed or finely minced
1 tsp grey sea salt
½ tsp freshly ground black pepper
1 lb Sashimi grade Ahi tuna
3 eggs
2 cups flour
½ tsp kosher salt
2 quarts chicken stock
2 Tbs butter
½ cup celery, chopped
1 shallot, diced
2 cups assorted mushrooms, chopped
1 ½ cups haricot verts
1 clove of garlic, peeled
1 teaspoon salt
1 egg yolk
1 teaspoon Dijon mustard
½ cup olive oil
1 tsp lemon juice
1 tsp fresh thyme
½ cup sour cream
1 cup gruyere cheese, shredded
½ cup camembert cheese, diced
4 ounces dry white wine
Pinch of nutmeg
¼ cup scallions, thinly sliced, white and green parts
¼ cup carrot, diced small
¼ cup red bell pepper, diced small

Combine soy sauce, sherry, sesame oil, ginger, garlic, sea salt and black pepper and marinate tuna for one hour. Remove tuna from marinade and discard marinade. Place tuna in a steamer over 1 inch of boiling water and cover. Steam for 6 to 8 minutes or until tuna flakes easily with a fork. Flake the tuna and put aside.

Beat eggs until frothy. Combine flour, kosher salt, and eggs to form a dough. Knead dough until smooth. Turn dough onto a floured cutting board and roll dough, turning often, until very thin. Let dough dry 45 minutes, then turn and dry another 1/2 hour. Cut dried dough into noodles. Drop noodles into boiling chicken stock, reduce heat, and simmer for about 10 minutes. Drain and put aside.

Sauté celery and shallot in 2 Tbs butter until soft. Add mushrooms, Sauté unitl done, then put aside. Place 1 ½ cups haricot verts in boiling water for 5 minutes, then into ice bath. Combine tuna, noodles, celery, shallots, mushrooms, and haricot verts in a bowl.

Finely chop garlic and combine with salt. Place the egg yolk and Dijon mustard in a bowl and whisk. Slowly add olive oil as you continue to whisk. Once you've blended in all the olive oil, add the garlic, lemon, and thyme. Add the sour cream, gruyere cheese, camembert cheese, white wine, and nutmeg, then fold in the tuna, noodles, celery, shallots, mushrooms, and haricot verts.

Spoon misture into a buttered 4 quart casserole. Bake at 350F for 30 to 45 minutes or until hot and bubbly. Sprinkle top with scallion, carrot, and bell pepper.
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