Wednesday, July 30, 2014

Visitor & Fettuccini

Last week my brother came to visit! Unfortunately it was the only week this whole summer that we have had thunderstorms. Go figure. All well, we kept busy doing inside stuff and I made him fettuccini alfredo. Brian had actually been requesting it for some time and I kept procrastinating but since we had a special guest I thought it was the perfect time. Before now I had never made alfredo sauce and didn't know how much work I had to put in. I couldn't believe it was so easy! For this recipe I relied on my Giada book.

  • 18 ounces fettuccini
  • 2 1/2 cups heavy cream
  • 1/2 cup fresh lemon juice
  • 12 tbsp butter (I used less)
  • 2 cups grated parmesan
  • pinch ground nutmeg
  • salt & pepper
  • Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally
  • Add the sauce to the pasta. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce. Add the nutmeg, salt, and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

 We went to the casino...he lost and I broke even

 Hiding from my camera

 First fender bender...check.

 Ian and I had to partake in some Scottish beer at a Scottish pub

 And eat some good food

Ian's bratty face

Friday, July 18, 2014


Brian and I took a little road trip and headed east for a few days. The weather was hot, the towns were VERY small and all there was to do was relax, eat, drink, read and enjoy the scenery. Just what we needed. Some tidbits...

Wednesday, July 9, 2014

Roasted Salmon with Green Herbs

Up here in Washington we are pretty spoiled when it comes to seafood. Last year I discovered copper river salmon. You can't go anywhere for 4 weeks without seeing signs in grocery stores, restaurants, etc. that say "Copper River Salmon Is Here!" I've never seen anything like it! So I figured this is something I need to try. What can be so great about this salmon?? Salmon is salmon. Oh no. It was so good that Brian and I practically binged on all the salmon we could get our hands on for 3 weeks straight. So here I am craving salmon and copper river salmon is not available, so I guess I'll "settle" for the other stuff. :) This recipe is from Ina Garten who I really haven't tried many recipes from so I was very happy it turned out great. 

  • 1 (2-2.5 pound) skinless salmon fillet (I happened to have 3 small fillets w/ skin)
  • Kosher salt & freshly ground pepper
  • 1/4 cup good olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 cup minced scallions, white & green parts (4 scallions)
  • 1/2 cup minced fresh dill
  • 1/2 cup minced fresh parsley
  • 1/4 cup dry white wine
  • Lemon wedges, for serving
  • Preheat the oven to 425 degrees
  • Place the salmon in a roasting dish and season it generously with salt & pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
  • In a small bowl, stir together the scallions, dill and parsley. Scatter the herb mixture over the salmon, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish. 
  • Roast the salmon for 10-12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. Cover the dish lightly with aluminum foil and allow to rest for 10 minutes. 
  • Serve with lemon wedges
 Sorry for the horrible picture quality...every time I actually remember to take a picture it happens to be in the awful kitchen lighting when it's dark outside.