Lunch today: lemon pepper pappardelle with salmon and spring peas in a saffron shallot sauce.
Lunch today: lemon pepper pappardelle with salmon and spring peas in a saffron shallot sauce. It should really have been a full cream sauce, but my dad is still having issues with dairy, so I modified it and mostly used olive oil with a little bit of "kaymak" (it's really more like the most amazing clotted cream you've ever had). It also should have had a little fresh peppermint, but there wasn't any at the store, ergo.
Sauteed one minced shallot in a couple tablespoons olive oil. Added tablespoon or so of the clotted cream, plus a decent pinch of saffron threads. Added previously briefly blanched fresh peas, some dried marjoram. Added cut up smoked salmon, fresh lemon zest, fresh chopped parsley (this is where the mint would have come in). Added drained pasta. Ate.
The cooking, except for the first bit with the shallot, and cheating on letting the saffron bloom in the cream in the pan, was basically "warm through", not cook, per se.
Fwiw, there's no way those fresh peas came from a plant that bloomed around here. Way too early for that. I'd gotten them from a couple of places, and the best ones came from Trader Joe's, so until there are actual pea plants in bloom, those are the ones I will use.
The pasta, dried, also came from TJs. I haven't had great luck with dried, flavored pastas, but this smelled super lemony coming out of the package, and still retained some light lemonness after cooking. I hadn't added black pepper when making the sauce because it was in the pasta, but I didn't really notice the black pepper when eating the pasta. Otoh, my mom, who is moderately allergic to the stuff (she can eat very minimal amounts of it and still breathe) said she could taste it. So I'm still not a fan of dried flavored pasta, but this one is decent. Personally, I'd add a little black pepper if you want to taste it.
The local dairy that makes the kaymak is all organic, grass fed, pasture rambled cows. I am sure that they are following whatever method is used to make real kaymak, as opposed to Devon/Gloucester cream, per se. However, while it is absolutely delicious, I'm calling it clotted cream. Then again, it has been 10 years since I've been to Turkey, so, you know, maybe I don't remember and need to go back. For science, of course.
Sauteed one minced shallot in a couple tablespoons olive oil. Added tablespoon or so of the clotted cream, plus a decent pinch of saffron threads. Added previously briefly blanched fresh peas, some dried marjoram. Added cut up smoked salmon, fresh lemon zest, fresh chopped parsley (this is where the mint would have come in). Added drained pasta. Ate.
The cooking, except for the first bit with the shallot, and cheating on letting the saffron bloom in the cream in the pan, was basically "warm through", not cook, per se.
Fwiw, there's no way those fresh peas came from a plant that bloomed around here. Way too early for that. I'd gotten them from a couple of places, and the best ones came from Trader Joe's, so until there are actual pea plants in bloom, those are the ones I will use.
The pasta, dried, also came from TJs. I haven't had great luck with dried, flavored pastas, but this smelled super lemony coming out of the package, and still retained some light lemonness after cooking. I hadn't added black pepper when making the sauce because it was in the pasta, but I didn't really notice the black pepper when eating the pasta. Otoh, my mom, who is moderately allergic to the stuff (she can eat very minimal amounts of it and still breathe) said she could taste it. So I'm still not a fan of dried flavored pasta, but this one is decent. Personally, I'd add a little black pepper if you want to taste it.
The local dairy that makes the kaymak is all organic, grass fed, pasture rambled cows. I am sure that they are following whatever method is used to make real kaymak, as opposed to Devon/Gloucester cream, per se. However, while it is absolutely delicious, I'm calling it clotted cream. Then again, it has been 10 years since I've been to Turkey, so, you know, maybe I don't remember and need to go back. For science, of course.
You need to send me some for science too.
ReplyDelete(Miss that a whole, whole lot.)
If it wasn't so perishable, I would! But I'm pretty sure renting a refrigerated truck is out of my budget :)
ReplyDelete