The Younger Hunger spent the day with his Mum at friends in Vancouver today and tomorrow they're headed to Mt. Hood for a festive killing of an Xmas tree and some inner tubing on the mountain. Then the lad will join Mum and I for a traditional Thanksgiving feast in the evening and some helping of the G'ma around the house on Saturday before heading home to Seattle Sunday morning.
With the recent passing of my Dad, Mum just didn't feel like it felt much like Thanksgiving and although I offered to take her out so neither of us would have to do a lot of prep she opted to stay home and asked me to cook something a bit simple for the two of us. So with a snootful of holiday vino (2006 Methven Pinot Noir, 2005 Chehalem Cerise and then just a pinch cuz I hadn't had quite enough yet of 2006 Carlton Hill Pinot Noir) I whipped up some fresh linguine w/ broiled salmon in lemon cream with mushrooms. It didn't suck if I do say so myself and we ate nearly all of it :).
Thanksgiving Pasta
- 12oz Fresh linguine
- 4oz Grilled salmon, flaked
- 8oz Button mushroooms, sliced
- 2 Tbl Butter
- 1 Tbl Extra virgin olive oil
- 4 Tbl Fresh shallots, minced
- 1/4 Cup Dry vermouth
- Zest of 1 small lemon
- 1 Cup Heavy cream
- 1oz Grated fresh Asiago cheese
- Salt & Freshly ground pepper to taste
- Bring a large pot of salted water to a boil and cook pasta
- Melt butter with olive oil and saute shallots & mushrooms until wilted and soft
Deglaze pan with vermouth and add lemon zest cooking until nearly all liquid is evaporated- Add the cream and stir until reduced by half
- Add grated asiago & stir to melt and blend
- Add the linguine to the cream sauce and include some of the pasta water if necessary to keep the pasta loose
- Toss with the salmon until it is heated through
- Serve with freshly grated black pepper and a lemon twist
Happy Thanksgiving!
Hasta
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the linguini sounds yummy! Happy Thanksgiving! :)
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