I am (and always will be) rule-oriented. I can’t help it; it’s in my DNA.
(The Man Of Few Words teases me about it occasionally — he nicknamed me “Miss OSHA.”)
Life (for me) feels better when I follow the rules. Except when I’m in the kitchen.
There, all rules (real or imaginary) begin to relax a little — bend a little — and I find myself embracing rebellion.
“It’s a no-no to serve fish with cheese.” Really?
(Profuse apologies to Scott Conant, whom I admire very much.)
At my dinner table, cheese periodically finds its way onto the same plate as a creature of the sea. Gasp!
Call me food-rule-disrespectful, but it tastes good! Of course, I’m mindful of “which cheese” with “what fish,” so as not to overwhelm the delicate flavor of said fish (my fellow “rule followers” will appreciate the amount of research behind that statement…) and when push comes to shove, I’ll serve it on the side, like I did this Lemon Pasta.
Laced with lemon juice and laden with shredded Parmesan (cheese…), it was the perfect accompaniment for a hot-off-the-grill slab of salmon, if I do say so myself. (Actually, I couldn’t say so myself — my mouth was too busy enjoying the flavor.)
A quick note about my pale-looking asparagus, though… I forgot to dunk it in ice water after I blanched it. Gasp! (tee hee) Maybe my DNA is restructuring. I feel more relaxed about “rules” already.
Bending the rules (or forgetting them altogether) still makes for a mighty tasty meal.
Lemon Parmesan Pasta with Grilled Salmon
(pasta recipe adapted from a very old issue of Bon Appetit)
1 salmon filet per person, grilled until fish flakes easily with a fork
2 T. extra virgin olive oil, divided
1/4 c. pine nuts
1 large onion, chopped
1 T. finely minced garlic
1/2 t. red pepper flakes (or to taste)
1/4 t. Kosher salt
1/4 t. freshly ground black pepper
1/2 c. chopped Kalamata olives
2 T. capers, rinsed and drained
1 lb. pasta noodles (your choice), cooked and drained
1/2 c. shredded Parmesan cheese (reserve some for garnish)
Juice of 1 large lemon
1/4 t. ground thyme (or 1 tsp. finely minced fresh thyme)
In a large skillet over medium heat, saute pine nuts in 1 tablespoon olive oil until lightly browned; remove and set aside.
Add remaining oil to skillet; increase heat to medium-high. Add onion; cook until softened, about 5 minutes.
Stir in garlic, red pepper flakes, salt and pepper, olives and capers; cook 1 minute. Remove from heat.
Add cooked pasta, pine nuts, Parmesan, lemon juice, and thyme; toss to coat. Serve with additional Parmesan cheese. And fish.
Enjoying bending the rules now and then,