Tuesday, December 18, 2007

Al Salmone Cabornara

I always love pasta, but I seldom eat 'em simply because it's to heavy on the belly. Most of the time, I cook pasta with seafood and always the best choice for me is with Salmon.

Al Salmone Carbornara


1 lb salmon fillet
salt and pepper
1/2 tsp lime juice

1 large egg
salt and pepper
1/4 cup Parmesan cheese
3 tbsp half and half
1/2 cup tomato chunks


Wash and pat dry fillet, rub all the ingredients and set to broil until done, usually 2-3 minutes on each side then set aside.

Cook pasta until al dente. Beat eggs, pepper and Parmesan cheese in a bowl. Pour in half and half. Set aside.

Heat pan in medium with olive oil . Mix in cooked pasta and tomato chunks, when tomatoes are half way done remove from heat and immediately stir in egg mixture. Toss in broiled Salmon fillet.

Garnish with parsley.

Saturday, December 1, 2007

Soup stock

It's always great to have soup stock around the house. Homemade is always the best. Although there available ready made bullion cubes and soup packs in the supermarket, there are days that you can make one on your own and freeze for future use, or even on those days that you bought meat and discarding those bones....instead of throwing it in the garbage, you might as well put it into use.

Soup Stock


2 lbs beef soup bones
6 qts cold water
3 cloves garlic, minced
1 large yellow onion, quartered
3 stalks celery with leaves, chopped
3 carrots, peeled and chopped
1 ripe tomatoes, quartered
2 bay leaves
1 tbsp salt
6 black peppercorns

In a stockpot combine all ingredients putting beef soup bones last then add water. Cover pot and boil for about 15 minutes then remove scum and fat as they float to the top. Simmer for 1.5 hours. When cooked, strain broth. Refrigerate overnight. Skim fat from surface and discard.

You can it at once and/or store in the freezer for future use.

*For chicken soup, replace beef bones soup with chicken bones.