Nicki's Cookbook

Monthly Archives: June 2015

Salmon Bechamel Farfalle with Peas

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IMG_2911

This savory pasta dish is quick and easy for a filling lunch or dinner.

Makes 8 servings

 

 

farfalle nut

 

 

Ingredients:

1/2 cup chardonnay
2 tsp. minced garlic
1 medium shallot, minced
1 lb. fresh salmon fillet, deskinned and cubed
kosher salt
course black pepper
16 oz. mini farfalle, uncooked
1 cup frozen petite sweet peas
1 cup fat free milk
3 Tbs. all purpose flour
8 oz. smoked salmon cream cheese (philidelphia)
1 Tbs. lemon juice

 

Method:

Boil water. Add farfalle and cook until al dente. Meanwhile, salt and pepper salmon fillet pieces and saute on medium high heat until cooked nearly through, about 3-4 minutes. Set aside.

In pan, add shallot and garlic. Saute 2 minutes. Add wine. Bring to a light simmer. Add flour to make a roux. Immediately add milk a little at a time whisking constantly to incorportate to creamy consistancy. Add lemon juice and cook to bubbly. Add cream cheese and whisk until smooth. Add 1/4 tsp. kosher salt and 1/4 tsp. black pepper. Remove from heat.

Once noodles are cooked, add peas to boiling noodles/water. Return to boil. Strain noodles and peas in strainer. Place in large bowl. Fold in cream sauce. Fold in salmon pieces.

Serve immediately.

Rum Chocolate Fondue

on by in Appetizers, Desserts, Dips Gravies Spreads ⋅ Leave a comment

chocolate fondue

This delicious treat is very quick and easy to make! You’ll be the life of the party with just a few minutes to make! It’s best to serve in a fondue pot (traditional or electric) to keep the chocolate nice and smooth. In a pinch, you can put it in a bowl but eat like crazy, it will firm up fast!

Makes 6 servings

 

 

choc fondue nut

 

Ingredients:

1 cup heavy whipping cream
4 Tbs. Splenda (cup to cup sugar substitute)
dash ground nutmeg
2 Tbs. unsalted butter
8 oz. ghiradelli semisweet chocolate chips
4 tsp. Krakken spiced rum
1 tsp. fresh squeezed orange juice
various dippers (pinapple, strawberries, raspberries, cherries, bacon, cantalope, peaches, etc.)

 

Method:

Over medium high heat, bring cream, splenda, butter and nutmeg to boil, whisking constantly. Lower heat to low. Add chocolate chips half at a time until melted and smooth, stirring slowly. Add rum and orange juice. Remove to preheated fondue pot set to warm or low setting. Serve immediately with dippers.

Classic Fondue with Havarti

on by in Appetizers, Dips Gravies Spreads, French ⋅ Leave a comment

IMG_2907

 

The most important thing to remember when making a fondue, is a good fondue pot! Electric or traditional, do not skimp on your pot or all of that hard work will be for nothing!

Makes 6 servings

fondue nutrition

Ingredients:

8 oz. emmental cheese, shredded
8 oz. gruyere cheese, shredded
4 oz. havarti cheese, shredded
2 Tbs. corn starch
1 cup chardonnay
1 Tbs. lemon juice
2 Tbs. cherry wine
1 tsp. spicy brown mustard
dash ground nutmeg
garlic clove
fondue pot (electric or traditional) preheated
various dippers (baked mushrooms, cherry tomatoes, steak, cubed french bread, cubed salami, panchetta, etc)

 

Method:

Smash garlic clove, season (smear around to cover) inside of medium sauce pot, discard. Add all 3 cheeses to medium sized bowl and toss with corn starch. set aside. Over medium high heat, bring chardonnay and lemon juice to a steady simmer in seasoned pot. Add cheese to wine in small handfuls, whisking slowly and constantly letting cheese melt and smooth before adding more until creamy. Add spicy brown mustard, cherry wine and dash of nutmeg. Stir to incorporate and move directly to preheated fondue pot. Serve immediately with dippers.

 

Tips: If your cheese is crusting or hardening on top, it’s cooling off! Turn up the heat slowly and continue stirring until smooth and creamy once more. Alternatively, if the heat is too high, the cheese will burn to the bottom of the pot. Give it a little stir once in awhile during consumption to help counteract both effects.