So I’m not a huge seafood person. Of course, I love sushi like every other white girl in America but I just have a hard time getting past the fishy taste of most cooked sea creatures. Although I will pretty much never order salmon at dinner, I will frequently request a bagel with lox. Part of me likes to believe it’s making my bagel healthy (which is not possible). In order to get over my fear of the pink fish, I decided to face it head on and take my favorite parts about salmon at breakfast and use them to create a delicious dinner. Beer fits into this equation because Consilium, the brew by Renegade used in this dish, is made with orange peel – adding the perfect amount of zippy zest to the pasta.
Chelsea Mitchell uses Festina Pêche to create a sauce for her lobster pasta – and shows you how to do it too.
Last week I went over to cook with my newly married friends, the Belsky family. I love cooking with friends, especially when we are making separate parts of the meal. This way, we don’t have to end up in a fist-fight over who has the best technique or which recipe is better (can you tell I am super competitive). Kaitlin stuck to what she knew, the carbonara, and I worked on with the pasta. Kaitlin and Peter also got a little lesson on how to make pasta from scratch! It was great having Peter around because we used him to finish kneading the pasta. I like making pasta but my weak little girl muscles just can’t handle the burn, which is why its great to have big, strong men around to help out in the kitchen.