Appetit Recipe
Looking for specific recipe for Salmon Fettuccine Alfredo poss from Bon Appetit magazine about 18-20 years ago
I used to have (what I thought was) a Bon Appetit magazine with a recipe for Salmon Fettucine Alfredo. The recipe included cooking fresh salmon steaks in champagne, bay leaves, and I believe either cloves or whole allspice. After cooking the steaks, I remember having to strain the liquid to remove any food or spice residue, returning the liquid to a pan, and adding heavy whipping cream. I cooked this until it was reduced, then added seasoning and/or butter. I think parmesan or romano (or both) cheese was added and this mixture poured over spinach fettucine noodles (cooked) that had been tossed with butter and the flaked salmon.
Of course I can’t find the magazine now since my last move and it is not on the internet (unless I have the wrong magazine name). If anyone has this recipe, I need the ingredient measurements and cooking times. This is THE absolute BEST recipe I have ever tasted!
Thanks to all in advance!
This might be it- enjoy!
Salmon Fettucine with Champagne Alfredo Sauce
1 c. champagne
2 c. water
1/2 tsp. whole allspice
1 bay leaf
1/2 lb. salmon fillet
1 1/4 c. whipping cream
(3/4 to 1/2 inch thick)
6 oz. dry spinach fettuccine
2 Tbl. butter or margarine
1/4 cup parmesan cheese, grated
Salt and Pepper
1/4 c. chive strips
OR thin sliced green onion
Preparation:
In a wide frying pan, combine champagne, water, allspice and bay leaf.
Bring to a boil over high heat. Add salmon, reduce heat, cover and simmer till salmon is slightly translucent or wet inside (about 5 to 10 minutes). Cut in thickest part to test.
Pour liquid through a fine wire strainer into a bowl; discard seasonings. Return liquid to frying pan and add whipping cream. Bring to a low boil over high heat; boil gently, uncovered, stirring occasionally, until reduced to 1 1/4 cups. Add parmesan and stir. Keep warm over low heat.
While reducing cream mixture, cook fettuccine in 3 quarts boiling water just until tender (5 to 7 minutes) or according to package directions.
Drain fettuccine; add fettuccine and butter to cream sauce mixture. Season to taste with salt and pepper, then add salmon. Mix lightly, using 2 forks.
Serve sprinkled with chives. Makes 4 first course or 2 main course servings.
An elegant dinner for two or tantalizing first course for four
Healthy Eggs in Purgatory – A Makeover of a Bon Appetit Magazine Recipe
|
|
CR Gibson QP-13 Large Recipe Binder Pocket Page Refill $7.95 CR Gibson QP-13 Deluxe Recipe Binder Large Refill Pocket Pages….. |
|
|
CR Gibson QP-12 Small Recipe Book Pocket Page Refill $4.00 Set of 20 transparent acid-free and PVC-free refill pocket pages for C.R. Gibson Recipe Organizers and Recipe Memory Books. Each page holds two 4 x 6 inch recipe cards…. |
|
|
All-Clad 99009 Stainless-Steel 6-1/2-Quart Slow Cooker $132.90 Let your soups, casseroles, pot roasts, curries, and anything else you can think of cook themselves while you’re away at work with All-Clad’s electric slow cooker. Made of stylish and durable stainless steel, the cooker uses a black ceramic pot insert in the interior, which distributes heat more evenly, thoroughly, and with greater retention. You can choose from three temperature settings, and the… |
|
|
Bon Appetit – Too Busy to Cook? Festive Desserts $5.00 Leave a lasting impression with delicious, reative, and quick dessert recipes from the Kitchens of Bon Appetit, America’s largest food and entertaining magazine. Ingredients are easy to find, and all the recipes are kitches tested, so your success is guaranteed!… |
|
|
New York’s Master Chefs Series: Step-by-Step Recipes from Seppi Renggli of the Four Seasons – As Selected by Bon Appetit Magazine $7.98 Chefs and recipes selected by Bon Appetit Magazine in association with WNET… |
|
|
The French Chef with Julia Child (6 DVD Set) $51.94 Contains two 3-disc sets: THE FRENCH CHEF WITH JULIA CHILD: Cooking legend and cultural icon Julia Child, along with her pioneering public television series, The French Chef, introduced French cuisine to American kitchens. In her passionate and sometimes breathless way, Julia forever changed the way we cook, eat, and think about food. Entertaining, fun, and real in a way that influenced every te… |
|
|
The French Chef: Julia Child 10-Disc Collection $94.94 10 DVD Set: In her signature style and with bloopers intact, Julia demonstrates her many famous dishes. Contains 48 delicious TV episodes; downloadable recipes from Julia Child’s classic The French Chef Cookbook; a bilbliography; rare images from the photo collection of husband Paul Child and from family photo albums; an interview with Julia herself. Region coding: All regions. Audio: Dolby stereo… |
|
|
CR Gibson Bon Appetit 4 x 6 Recipe Cards (Pack of 6) $22.90 Bon Appetit 4″ x 6″ recipe cards come 40 cards per package and fit either the Recipe File box or the Pocket Page Recipe Book. Refill Pocket Page Sheets available separately…. |
|
|
CR Gibson Bon Appetit Recipe File Box (Pack of 2) $28.57 Recipe file box has a stitched vinyl cover, hinged lid with die-cut window with dimensional tip-on embellishment. Each file box comes with 8 printed dividers and 40 4″ x 6″ recipe cards. Additional recipe cards available separately…. |
|
|
CR Gibson Bon Appetit Pocket Page Recipe Book (Pack of 2) $40.00 Bon Appetit series has a stitched vinyl cover and die-cut window with dimensional tip-on embellishment. Pocket page recipe book measures 8 5/16″ w x 9 3/8″h x 1 3/4″d, has 12 tabbed divider pages, 20 PVC-Free pocket page sheets (holds 4″ x 6″ recipe cards) and has sturdy 3-ring construction to easily add additional sheets to your recipe book, and comes with 40 4″ x 6″ recipe cards to get you start… |