Pappardelle with Smoked Salmon, Caper and Dill Sauce

From the kitchen of One Perfect Bite...I've had this recipe for nearly six months now and I've made it three times. That's a good measure of how much I enjoy this simple, but festive, pasta. I found the recipe in Fine Cooking magazine and it has become one of my go-to recipes when I have unexpected company for dinner. Because of where I live, there is always smoked salmon in my freezer and this recipe is a great to see it is not wasted. Pappardadelle, which you can see in the inset photo, is available in our local markets and I make it a point to keep a bag of it in my pantry. The dish takes about 20 minutes to make and that gives me extra time to spend with my guests. While I make the pasta with heavy cream, you can use half-and-half if you'd like. I wish I had more recipes like this one, and if you have any you'd like to share with me and the folks who read my blog, send them this way. I'd love to have them. In the meantime, give this recipe a try. Here is how this very special pasta is made.

New Year and Rose Bowl Special - Smoked Salmon Pate

From the kitchen of One Perfect Bite...I slept later than is my habit this morning. Most of you are unaware that I am the reason the birds greet the sun every morning. I disturb their sleep, quite unintentionally mind you, as I ready myself and the coffee that will fuel the coming day. This morning was rough. We, the birds and I, awoke to a layer of hoar frost on any surface that had been exposed to the elements last night. We, now said only in the royal sense, despite the cold, had neighbors who needed airport transit to catch for the first flight to San Francisco. Our local team, known here as the Mighty Ducks, made it to the Rose Bowl and our town has come unwrapped. Those who can afford it, have traveled to the game, while those without wings frequent sport's bars or glue themselves to the largest television screen in the neighborhood. I can now identify the units in our development that have large screen TV's. At a mere 34 inches, we are pikers, but that also means I don't have to entertain today, and can get on with the critical chore of the day - shrink wrapping our indoor Christmas tree. The shrink wrap thing will be a story for another day, 'cause today is about football. I haven't divorced myself from the game mind you, but I have quite happily sent the Silver Fox down the lane, armed with tuna and smoked salmon pate, to bond with his new compadres, who insist they are not chip and dip people. Both these pates make great game day snacks, even for chip and dip people, and while I'll eventually share both of them with you, I wanted to start with the salmon pate because it is effortless to make. Here is how it's made.

Woo-Hoo - They Won!

Linguine with Smoked Salmon and Capers

From the kitchen of One Perfect Bite...I really like this recipe. I don't make it often because the sauce for the pasta uses heavy cream. I feel guilty when I use it, but the sauce is very, very good and I've convinced myself that the use of cream once or twice a year will not kill anyone. I have, however, included a recipe for a quick white sauce for those of you who would like to try the pasta without the cream. This sauce comes together in 10 minutes, so the dish is perfect for those nights when you are harried, but still want to serve something special to your family and friends. I like to use Nova lox when I make this pasta because it is always available and its quality and flavor are consistent. I do hope you'll give this simple dish a try. The ingredients used to make it are special and I know those of you who try it will be pleased. Here is how the dish is made.