Monday, July 7, 2008

Salmon with Creamy Fettucine and Cheesy Garlic Bread

Salmon with Creamy Fettucine

Salmon is such a wonderful fish, its pretty much the beef steak of fishes. Just like steak it doesnt need to be thoroughly cooked. Hell it can even be eaten raw. But what i've learnt here is

1. Always pat dry before marinating
2. Always thoroughly defrost before cooking.

Failure to do the above can lead to super dangerously pop-py cooking experience.
It can also lead to the outer layers becoming burnt before the insides can be thoroughly cooked.

The creamy fettucine here is a variation of the carbonara i did the previous week.
Here what i used is butter, loads of garlic, cheese and mushroom.

and here's what i learned this week.

3. Mushrooms actually take quite a bit of time to cook.
4. Al dente pasta is freaking hard to achieve.

Cheesy Garlic Bread

Now this one turned out really good.
I got the recipe from HERE
What I did was first, sweat some garlic and olive oil in a pan.
Then pour it over a block of butter.
Then i applied this garlic butter on the bread, add freshly grated cheese...and Ching!

Wonderful garlic bread with oozing oodles of cheese. Mamamia!

1 comment:

Monique said...

If you are looking for true Al Dente Pasta try unless it is available in your local grocery store. Be sure to cook it only 3 minutes. It is amazing and truly "tender but firm.