Monday, March 16, 2009

Salmon at Barb's

Tonight Ann and I went to Barb's house for dinner. We had some great red wine that Ann brought with appetizers that Barb made and then a Pinot Grigio that I brought with the dinner that Barb also made. What a treat not to bring a dish to pass!

The wine I brought is my favorite bottle and I literally mean the bottle. And it tastes good too. Just take a look at the picture that is painted on the bottle (click on the picture for a larger view). Each different type of wine has a different painting on it.

It was an ev
ening of enlightening conversations - a little of what's going on with us, our favorite wines, the economy, the men in or not in our lives and everything else in between.

Barb made a wonderful dinner from the April 1992 Bon Appétit magazine - Salmon with Arugula, Tomato and Caper Sauce and Pasta with Sugar Snap Peas, Asparagus and Parmesan. I wrote down the names of the recipes and the issue of the magazine and figured I could find the recipes on and here they are.

Salmon with Arugula, Tomato and Caper Sauce Bon Appétit | April 1992
Yield: Serves 4

1 pound plum tomatoes, seeded, chopped
3/4 cup lightly packed chopped fresh arugula, basil or Italian parsley
1/2 cup olive oil1 shallot, chopped
1 1/2 tablespoons fresh lemon juice1 tablespoon drained capers
4 6-ounce salmon fillets
Olive oil
Lemon wedges

Combine first 6 ingredients in medium bowl. Season with salt and pepper.Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.

Pasta with Sugar Snap Peas, Asparagus and Parmesan Bon Appétit | April 1992
Yield: Serves 4
1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound bow-tie pasta
1/2 pound sugar snap peas or snow peas, trimmed
3 tablespoons olive oil
1/2 cup fleshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated Parmesan cheese

Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain will. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

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