Stephanie Ganz, Seder Saver! This week I was called upon to cater a dinner for ten the night before Passover so that family friend and new Grandma Miriam could enjoy a little time with her favorite afikomen-hider, baby Alex.
We decided to keep the menu simple – a bright, fresh salad with radishes, carrots, cucumbers, and a pommery vinaigrette; white-wine poached salmon; and Bombolini herb penne with roasted mushrooms, zucchini, and cherry tomatoes.
Miriam and her family raved over the meal, and I enjoyed a beautiful Seder (the star of which was the dueling kugel – more on that later) the following night. I love it when everyone wins!
White Wine Poached Salmon
1 cup white wine
1 cup vegetable stock (you can use water)
1 medium onion, sliced
1 lemon, sliced
1 handful parsley stems
4 bay leaves
1 hearty pinch of salt
4 (6 oz) salmon fillets
Combine first six ingredients in a deep-sided saute pan, and heat on medium high until a thermometer reads 180. If you’re thermometer-free (get one,) you can judge the temperature by when it looks like it’s about to boil. Add salmon fillets, and poach for about 7-10 minutes, depending on your desired level of doneness. Remove salmon, and season with salt and pepper. Garnish with fresh chopped herbs, like parsley and chives. Serve with Bombolini Herb Penne (recipe follows.)
Bombolini Herb Penne with Roasted Mushrooms, Zucchini, and Tomatoes
1 lb. Bombolini Herb Penne
1/2 lb. crimini mushrooms, sliced (trying to keep it local? Try Dave and Dee’s oyster mushrooms instead!)
1 pint cherry tomatoes
1 zucchini, quartered and sliced
1 large clove garlic
several hearty glugs of olive oil
salt and pepper, to taste
Preheat oven to 375. Combine vegetables, garlic, oil, salt and pepper in a roasting pan. Roast for approximately 20 minutes. Bring a stockpot of water to a boil, and add Bombolini pasta. Cook according to package directions. Drain, rinse, and combine with roasted veggies and their delicious flavored oil.