Away went Shakespearephobia and out came my pen and paper. And a new play is in the works. Similarly, after prepping some pots for peppers in containers and having definitely, absolutely, most certainly decided where they should go and what I would do with the pickings, I came home with flowers to plant. After all, they sell peppers at Farmer's Market, don't they?
After making a firm decision that the night's dinner would be pasta and goat cheese and asparagus. I would return to Italy. Somehow, I got sidetracked in France. I went to to the grocers for asparagus - and came back with -
Copper River Salmon!
Preheat oven to 425 degrees F. Prep the salmon at will. (Herbs, salt and pepper, lemon zest). I did the salt, pepper, lemon zest route. Spread a few tablespoons of creme fraiche over the top. Cook for 14 minutes (I cooked for sixteen) until the center is barely finished. Remove from oven, let sit while salmon cooks a few additional minutes and serve. I used 1-1/2 pounds of salmon which easily served four.
Creme fraiche is always a taste of France, isn't it? The shiny cream that tangs at just the right moment. Like walking along the Seine and all is mellow and sweet and you suddenly come across an "oo la la" moment. A jazz musician. An artist painting. Loud singing from a boat.
I did serve it with pasta, so my trip to France was fleeting. This also is from June 2009's Bon Appetit - as a fifteen minute meal.
Pasta with Goat Cheese. Lemon and Asparagus
(Serves six with leftovers as a side dish; four as a main course)
one pound curly pasta
4-6 oz log of your favorite goat cheese (Mine is made locally)
one pound asparagus, trimmed and cut in 1-2 inch pieces
1/4 cup olive oil
1 T freshly grated lemon zest (you can add more - I should have)
2 t freshly chopped tarragon (you could add more - I should have!)
tarragon sprigs for garnish
1 4-4/12 oz goat cheese roll (mine was 4 oz) Bon Appetit says the crumbles don't melt as well and it takes no time to crumble it yourself
Cook pasta in large pot of salted water - about seven minutes. Add asparagus and cook until pasta is al dente - about three more minutes. Meanwhile, in large bowl combine oil, lemon peel and chopped tarragon. Coarsely crumble in goat cheese. Drain pasta and asparagus, reserving one cup of cooking liquid.
Add hot pasta and asparagus to large bowl. Combine till pasta is coated with the goat cheese. If dry, add in a little bit of cooking liquid. (I did not need any). Toss. Add salt and pepper to taste, garnish with tarragon springs and serve.
Meanwhile, I am having family up from North Carolina next week. Prepping a barbecue with wonderful sides and want most of it done ahead of time. I can only hope that after planning, shopping and prepping, I don't suddenly get the urge to roast a turkey!