pasta with salmon sauce

Italy, BRW, p 555

The recipe calls for canned tuna packed in oil, but we used canned wild salmon packed in water. Also, out of consideration for Juliana’s sensitive palate, we halved the both the amount of capers and the amount of red pepper flakes. It ended up being nearly too spicy, but not quite. “Just right” is what I’d call that.

It is a truly delicious meal. This is the second time we’ve made it, and I think that it (and variations) will become a staple for us.

two frittatas

We’ve decided that we’re huge fans of frittatas (Italy, BTW, p 558). A while ago, we made the pasta version that Bittman describes, and it was great. With that success, we decided that we could be a little more ambitious. We’re about to leave town for a week, so we wanted to get rid of leftovers, and we used a frittata to do it. The ingredient list was:

• 8 eggs
• 1 filet mignon, grilled
• 1 chicken breast, grilled
• 3 slices Canadian bacon
• 1 c chopped asparagus, sauteed
• 1 c white mushrooms, sauteed
• 2 tbsp minced garlic

The Best Recipes in the World, part i

Just last week, Mom got me a cookbook: The Best Recipes in the World, by Mark Bittman. I’ve already made a number of the dishes.

• sauteed spinach with sesame (Korea, BRW, p 33)
• fleica (Romania, BRW, p 346)
• pasta with tuna sauce (Italy, BRW, p 555)
• hummus (Eastern Mediterranean, BRW, p 19)

They were uniformly delicious! I especially liked how easy the hummus was to make; I’ll a) never buy hummus again and b) always keep a can of chickpeas in the pantry.