Again I apologize for the space between postings, the demands on the professional front are both new and time consuming, and I'm still learning how to adjust. Having gotten that out of the way, I want to talk about a visit I got last week. Last Friday my best friend and Big Brother, Cass rolled through for a visit. I hadn't seen him in a while so it was great to catch up. As we chatted we got hungry, so as I like to do, took him out for some dinner at one of my preferred places. We rolled over to Selland's Market Cafe and the place was packed! So much so that I thought it was a private party, as we navigated our way through to see what looked appealing, I leaned next to him and said "You do know we are being stared at...?" he looked around and noticed that we were and said, "Well we do take up some space and are a couple of big muthas!" True. I guess its not everyday that a couple of guys who look like they belong on the defensive line for the Raiders roll in to the gourmet market on a Friday night, who knew?
The chef there, Chef Pedro Dipina, had a special the previous night that apparently went over like gangbusters, so they did again the next night, which explains the crowd that was cheek to cheek. The special that night was Smoked Salmon with Pappardelle pasta, with Beurre Blanc sauce. Had no idea what all that meant, but pasta and salmon are always a good thing so I ordered it and Cass followed suit. Once again, damn. They did it again! It was fantastic! I had never had that type of sauce before but wow! This is the new thing! Alfredo sauce has to step to the left now, I have a new favorite.
After we ate and hung out for a while, hes had to head out back to the Bay Area, he had an early Saturday planned and needed his beauty sleep...(Ha!). I, on the other hand, had the pasta on my mind...so much that it was time to try and replicate it in the Big Sexy Kitchen...
Ok, I did some shopping earlier in the day so I had some Salmon in the fridge, and I looked around for a Beurre Blanc sauce, and after locating one on the food network site, I had to hit the store for some shallots and unsalted butter, everything else I already had. The recipe I went with is from Alton Brown, and other than switching out Pappardelle for Extra Wide Egg noodles, it was all according to the book. I used the Egg Noodles because they are shorter than the Pappardelle ones thus less messy when sauced up. The sauce is very simple in its execution. The recipe is as follows:
- 1 to 2 shallots, chopped fine
- 8 ounces white wine
- 2 ounces lemon juice
- 1 tablespoon heavy cream
- 12 tablespoons cold unsalted butter, cubed
- Salt and white pepper, to taste
First I started the water for my noodles, then I began to slice my shallots, and heated my saucepan and added the lemon juice, some white wine from Bogle vineyards, I used their chardonnay, its one of my favorites. And once it reduced to a couple of tablespoons, and then I added the heavy cream, and once it began to boil, reduce the heat to low then begin adding the butter cubed about 3 tablespoons a time. After the first one was added, as it melts remove the pan from the heat and s whisk it until melted, repeat with the remaining butter, and once its all thick and creamy. From there I placed it on low to keep it war while salted my water which was now at a nice rolling boil so I added some salt and a pinch of Olive Oil, so my noodles won't stick. After putting the noodles in the water, I then took my grill on put it on high heat, Johnny Storm-Human Torch hot, because I needed to sear the Salmon just to get it perfect for flaking, but still moist. After I got it seared, I then set it aside and drained my noodles, transferred them to a serving bowl, then I broke up the salmon and placed it on top and then added the sauce and gently mixed it together and added some salt and the white pepper for taste, and I just about had it. I was missing the peas and squash that they used at Selland's but mine was close, very close. I'll be trying this one again probably this weekend, it was pretty easy and tastes great! Try this one out and let me know what you think.
Until next time...
