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How To make Spaghetti with Salmon and Sorrel (Or Spinach)
4 oz Cooked and flaked salmon
1 oz Fresh sorrel (or spinach) *
2 oz Broccoli florets
8 oz Fresh spaghetti
Lemon juice and butter 2 tb Freshly grated Parmesan
*Note: Amount given for sorrel (or spinach) is for trimmed weight. Take some sorrel or spinach leaves and roll them up tightly, a few at a time. Snip across with scissors to make fine green ribbony shreds. Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta. Melt 2 oz butter in a flameproof casserole suitable for bringing to table. Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute. Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach). Shake the casserole to distribute the flavourings, then scatter the flaked fish over the broccoli but do not stir it in. Cover and leave over very gentle heat for just 3 minutes or so. Meanwhile cook the pasta. Draw the casserole away from the heat. Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons. Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables. Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese. Source: Philippa Davenport in "Country Living", June 1987. Typed for you by Karen Mintzias
How To make Spaghetti with Salmon and Sorrel (Or Spinach)'s Videos
L’escalope de Saumon à l’Oseille, a Michelin-star earning recipe, episode #4, season 6
Let’s slip away to France, shall we?
And more specifically, to a small French restaurant just outside of Lyon in the village of Ouches, Troisgros. For three generations, le famille de Troisgros has been sharing their delicious expertise in the kitchen, and along the way, they earned three Michelin stars.
Speaking of Michelin stars, it was this very dish, l’escalope de saumon à l’oseille (salmon cutlets with sorrel sauce) made in the 1960s that earned them their first Michelin star, and it is a very simple dish to make. The key to its deliciousness are the ingredients, of which there are very few.
Beginning with fresh sorrel from the garden, an herb I have talked about many times before and will explain in detail why and how to grow it in your garden as well as share multiple ideas for using it in your cooking, to the pepper you use, and of course, how we prepare the salmon so that it cooks evenly while retaining its tender goodness, I will talk it about it all and demonstrate how you can easily welcome this dish into your regular cooking repertoire.
Let’s talk about pepper for a minute. What type of pepper do you have and use in your kitchen? Well, be sure to tune in to today’s episode as I will share the best for flavor and the difference between black pepper and white pepper, and believe it or not, what I will recommend will save you money. ????
But now, let’s get to the episode, shall we?
Oh! One other bit of information I will share in this episode is how to season your cast iron pans. So simple to do and makes using cast iron a pleasure to use in the kitchen. Okay, allons-y!
Find the recipe to easily print out at
Explore all of the episodes of Season 6 of The Simply Luxurious Cooking Show here -
Pesto Crusted Salmon
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This Salmon Frittata From Eric Adjepong Will Steal The Show At Brunch | Chefs At Home
Eric Adjepong—“Top Chef” all-star and Bowery Farming culinary advisor—will have you ready for brunch in no time with his Salmon Frittata! Beautifully balanced with the vibrant green from homemade pesto and fresh arugula, this frittata is made even more flavorful with the addition of goat cheese and smoked salmon. Adding spinach to the pesto helps keep the color bright green, and you’ll have leftovers to use in pasta, salads, or for spreading on cooked chicken and fish. The bold, vivid flavors in this surprisingly simple dish will steal the show at your next brunch!
#EricAdjepong #Salmon #Frittata #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:29 Pesto
01:42 Salmon & Arugula Frittata with Pesto
04:22 Final Result
05:22 Taste Test
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This Salmon Frittata From Eric Adjepong Will Steal The Show At Brunch | Chefs At Home
Creamy Garlic Butter Tuscan Salmon
Creamy Garlic Butter Tuscan Salmon (or fish) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy tuscan sauce!
RECIPE HERE:
Spaghetti Aglio E Olio | 5 ingredient Pasta recipe | ASMR Cooking
Spaghetti Aglio E Olio | 5 ingredient Pasta recipe | ASMR Cooking
#spaghetti #pastarecipe #simpledinner #aglioeolio #asmrcooking #chiliinapod
Spaghetti Aglio E Olio, it is a simple Italian pasta that’s also very popular. Aglio E Olio literally means olive oil and garlic in Italian. People also usually say as garlic spaghetti.
Serving: 4
Preparation time: 5 mins
Cooking time: 20 mins
Meal type: Main course / Brunch / Dinner
Spice level: Low
Blog -
Ingredients:
6 cloves Minced Garlic
3 medium Fresh Red chili, deseeded and chopped
2 tbsp Freshly Parsley, chopped
200 gram Thin Spaghetti
3 tbsp Olive oil
100 gram Grated Parmesan cheese, for vegan use nutritional yeast
Garnishing:
Parmesan
Chopped parsley
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I stopped following Dr. Sebi's Nutritional Guide - My personal experience
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