How nice is it when someone else cooks for you? I think it’s the ultimate gift–your host spends time planning, shopping and cooking a meal, all with you in mind. Then sets a lovely table, serves a tasty meal and does the dishes! Last night, dear husband and I were invited over to Carol and her dear husband’s house for dinner. Such a treat! Carol had texted me earlier in the week to see about getting together, AND (this is so cool and thoughtful) asked if either of us had any special dietary needs. It really struck me, because I’ve never thought about asking that.
Carol knew I was writing this blog and allowed me to photograph her meal. We started with shrimp cocktail:
(She prepared the dessert ahead of time, a spectacular molded ice cream “mosaic.” Be watching Sweet-tooth Saturday for that recipe and photos of how to unmold and serve it.)
The main course, served with a salad of lettuce, orange slices and avocado (yum!), was adapted from a Weight Watchers recipe (you would never know!) called Capellini with Smoked Salmon and Caviar.
Carol measured out and prepared her ingredients before we arrived.
2 tsp olive oil
2 scallions, sliced
1/2 cup chicken broth
2 TBSP heavy cream
2 TBSP vodka
6 ounces capellini (angel hair pasta)
1/2 pound smoked salmon, cut into thin strips
1 ounce caviar
1/2 cup to 1 cup chopped mushrooms
Prepare the pasta according to the directions on the package.
While pasta cooks, heat the oil in a non-stick skillet and add the scallions and mushrooms. Saute until they just begin to soften and reduce heat.
Stir in broth, cream and vodka. Cook, stirring constantly, until sauce is just heated through. Do not allow sauce to come to a boil.
When pasta is done, drain and put in a serving bowl, pour sauce over the pasta and add the salmon.
Garnish with caviar and serve. (Note: we had a red wine, because the 4 of us like reds, but this would be delicious with a nice, dry white as well!)
Something to consider: When you make a recipe, make notes in the margin to remind you of whether or not you liked it, what you served with it, and any changes you’d make. Here are Carol’s notes for this recipe:
They give the date she first prepared it, and say, “Simple, elegant, tasty. Don’t stir in caviar–makes noodles black. Mushrooms would be good addition.”
I can report that this WAS simple, elegant and tasty. It came together very quickly–in the time it took to cook the pasta! We had a lovely evening–good food, good friends, great conversation. It’s our turn to host next…I don’t know what I’ll cook yet, but I’ll be sure to make somethin’ yummy!