Farfalle With Yellow Crookneck Squash And Smoked Salmon Recipes

FARFALLE PASTA WITH SMOKED SALMON AND CREAM CHEESE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
• Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.

FARFALLE WITH YELLOW CROOKNECK SQUASH AND SMOKED SALMON

Steps:

• In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente; about 1 minute before pasta is done, add shredded crookneck squash. Drain immediately and squash, reserving 1/4 cup pasta cooking water. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in Parmesan cheese, nutmeg, and the smoked salmon and season with salt and pepper, and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream. Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.

CROOKNECK YELLOW SQUASH

Steps:

• Cook squash with onion until tender in a very little salted, boiling water.
• Mix the American cheese and eggs into a white sauce.
• Drain squash and combine with white sauce.
• Turn into a greased baking dish; sprinkle with crumbs and Parmesan cheese.
• Bake at 350F for about 30 minutes until browned.

MY FIRST YELLOW CROOKNECK SQUASH FRIED

Steps:

• slice squash into 1/8 in slices.
• chop onion scapes and basil together.
• crack egg into bowl add milk.
• add in onion, basil, squash and turn to cover.
• in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ).
• shake, shake, shake.
• put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
• at this point sprinkle with remaining parm cheese.
• take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.

FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL

Steps:

• Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
• Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
• Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

SMOKED SALMON & FARFALLE PASTA

Steps:

• Place the pasta to boil as per the packets instructions.
• Once the pasta has been boiling for around 7 mins add the carrots to the same pan.
• Whilst the pasta and carrots cook, add the finely chopped garlic to a saucepan with oil, and cook for 1-2 until the garlic is softening.
• Add the spinach to the garlic and oil, and cook until reduced.
• Once reduced, add cream, Philadelphia cheese and cook and gently simmer until cheese is melted - at this point taste the sauce and add pepper to your taste.
• Drain the pasta and carrots, return to saucepan and add the sliced smoked salmon.
• Pour the sauce over the pasta, carrot and smoked salmon mix, return to a low heat and stir sauce through for a couple of mins, and serve immediately.