The power of the ingredient!

Let's talk ingredients!  Have you ever prepared a meal only to find it just didn't taste as well as the recipe sounded?  Well, a big factor of that could be the quality of the ingredients that you used!  Our bodies were created to eat geographically and seasonally.  We were not made to eat the same foods every day of our lives.  We will, in fact, grow an intolerance or a sensitivity to that ingredient if we habitually do that.  To combat this, and to get the most flavor of of our ingredients, we must prepare our meals with only the freshest bounty of our own areas farms!  This past summer, in my area around Portland Oregon, the bounty has been Heirloom tomatoes, corn, fava beans, wild mushrooms, peaches, blueberries, marion berries ....to name a few.  As the season begins to do it's evolving, the farmer's markets here will begin showing more of it's root vegetables....parsnips, turnips, celery root, beets, squash...to name a few....and so on with every season!  So here's the key to the MOST flavorful meals.  USE SEASONAL INGREDIENTS!!  Your body will love you and your taste buds will adore you!  As I approach the end of the summer season ingredients, I start my mourning process to the likes of fava beans, heirlooms, and corn.  But life does go on!  I soon will be making a killer Butternut Squash Soup!  

Here is what's on my menu for tonight!

PaparadellE with fresh ricotta and Salmon

·        8 0z or so of Paparadelle cooked in salted & dashed with Olive Oil boiling water, for 5-6 minutes until al dente 

·        Reserve 1 cup of starchy water-then drain pasta

·        Lay 4 or so Paparadelle on center of each plate, in a fan

·        Spread softened whole goat cheese ricotta or regular ricotta onto the middle of noodles

·        Saute 3/4 pound of salmon, medium rare; skin and remove bones

·        Tear cooked salmon into pieces and scatter onto ricotta

·        Chiffonade (cut into thin strips) basil AND spinach or arugula, and scatter on top of salmon.  If you can still get fava beans, add them on top as well... or instead of!

·        Season with salt and pepper

·        Fold noodles over each other and top with Madeira Sauce (see below)

·        If needed Microwave for 20 seconds just prior to saucing and serving in case it cools off while prepping.

MADEIRA SAUCE

·        Sauté 3 chopped shallots & 1 clove minced garlic

·        Add 1 cup of Madeira (or Marsala or Sherry) and reduce by half

·        Add ½ cup of saved pasta water

·        Add ½ cup cream and bring to boil and simmer until just reduced.

·        Turn off heat…..add 2 tablespoons butter…. Stir slightly