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Tuesday, May 1, 2012

Lemony Pasta with Lox

Dorothy, the genius lady behind Shockingly Delicious, has awesome ideas. Need to caramelize onions? Use your slow cooker. Want grown up rice krispie treats? Brown the butter and add rosemary.

Those are just two of my favorites.

So when she posted her take on Lemony Pasta with Smoked Salmon and Dill, I knew I had to try it. It sounded so easy. I love easy.

I finally got my hands on some Meyer lemons. Dorothy and Erika (of In Erika's Kitchen) both mention Meyer lemons a lot. Sweet lemons is how my grocer labeled them. I like sour stuff. But I trust these ladies.

Still, I had to make a few modifications. Instead of crème fraiche, I used a wheel of Boursin herbed cheese. It never melts the way I want it to, but it always tricks me into using it. And I also forgot the capers. This would have helped out in the sour department.

In the end, it tasted fine. I really like lox. It's about the only way I tolerate salmon. I also really like it raw (drowning in lemon juice). But lox and pasta is good. I should have used the crème fraiche. And the capers. How could I leave those out? That was dumb.

Also, next time, regular lemons. Because I like to pucker up when it comes to lemons.




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