Sunday, June 14, 2009

Making up my Mind - is it possible?

Decisions. Favorite this and that. It just doesn't seem to be my thing. After hours of conversing with myself. I will finally come to some sort of plan. And then life happens. I decided on the theme, characters plot line and ending for my next play. Had it mapped out. Started blogging about it. Received a (welcome) phone call from a director stating that (maybe, possibly, probably?) he would like me to write a play for a middle school where he was directing. And then I could work with him and the students on developing the play. Was that possible?
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!

With Molly's (from Orangette) recipe in my head, I knew we had to have the salmon tonight. I also know when June ends, the Copper River Salmon ends. No time like the present. This couldn't be easier and it's in June 2009's issue of Bon Appetit.
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!


unconfidentialcook said...

We've been eating Copper River Salmon at least once a week. Haven't thought of creme fraiche (great idea!)--I just sprinkle with butter, salt and pepper and broil. The salmon is that good!

Heather S-G said... creme fraiche- bet it was the perfect accompaniment! Thanks so much for adding my button :) Yes, I've had to teach my self many things and research, research, research!!! :D

Pearl said...

i wish i lived close enough to be able to attend your plays. they must be incredible.

Katy ~ said...

Always good to have Plan B, C and D in the wings, just in case.

Wanda..... said...

I just ate Fettucine with lemon pepper, fresh basil, salmon, Feta cheese, and radishes with a sprinkling of olive oil and ranch dressing! Wouldn't you say we had similar meals... :) Good luck with the play!

OhioMom said...

..."I don't suddenly get the urge to roast a turkey!"

LOL ... the best laid plans of mice and men! I may have company myself next week .. crossing my fingers :)

Mary Bergfeld said...

Oh, my. This all looks really good. Is there by any chance an extra plate at the table. I love your site and will be back often.

Ginger said...

I am laughing!! Great post!! Now, you just have to let me know if the Turkey finds a way to be roasted? Salmon looks and sounds delectable!! Thanks for sharing and bringing a smile to my face (especially after a "trying" day with my 17 year old son!)

theUngourmet said...

Congrats on your new play writing endeavor!

Salmon! Yum! That pasta looks wonderful as well!

Thanks for popping over my way!

Lyndas recipe box said...

This looks delicious...a great meal to feast on!

Reeni said...

Yay for your new play!! This salmon looks great, never had this Copper River Salmon. And the goat cheese pasta sounds so good with asparagus in it, what a flavor combo!

Selba said...

The salmon and creamy pasta look so perfect for each other, yummm...

Anonymous said...

Goat cheese, goat cheese! YAHOO!SOo good melted into pasta with asparagus!
And I love the looks of that salmon! How is Copper River salmon different from others, though?
oooh, play! Guess what. I may be writing a play for our church's youthgroup, too!

Jamie said...

Yum! Great meal!

Claudia said...

Burp and slurp: I hope the play comes to fruition!

Anonymous said...

Delicious salmon and pasta! Love Copper River Salmon, we are having it for dinner tonight!

Anne said...

I am so glad that I came across your blog. I like to cook and I am always looking fo new recipes. I do eat lots of salmon so, I definitely will try that salmon dish. It looks yummy. I will be back.

Sara said...

I love creme fraiche, it adds such great flavor. I really love the idea of putting it on salmon!

Katherine Roberts Aucoin said...

I have never heard of Copper River
Salmon before, but I love salmon. The creme fraiche is just over the top Claudia. This looks gorgeous!

Dewi said...

Wow Claudia, my family really love salmon and never get tired of it. Yours look so deeelish!

Pat @ Mille Fiori Favoriti said...

I love salmon! Serving it with creme fraiche is a great idea and the pasta salad looks so yummy.

Good luck with the new play!

Enjoy your company...hopr your weather is nicer than ours has been.