Earlier today I read Loulou's blog post about pasta with salmon and peas, and decided to make it. As I commented on her post, I probably wasn't going to follow her recipe, but she did inspire me.
On a weird whim, I decided to broadcast my cooking. It's been six months since I've used USTREAM, so I dusted off my login and started a broadcast. Allan helpfully posted a link to my broadcast on Twitter and elsewhere, and pretty soon I had a few viewers. Woo-hoo!
I stopped the broadcast while I was waiting for the pasta water to boil; the salmon and peas and cream were ready to go. Mari was watching, and she asked me to post a photo of the finished product. This is for you, Mari:

Because you can't go wrong with Loulou's recipe, I'll just tell you what I did differently:
- I only used olive oil. (Lexington locals, I buy my olive oil in bulk a refillable bottle at Lexington Seafood on E. High.)
- I used a medium-sized onion instead of shallot, because I had no shallots.
- I used half and half instead of whipping or heavy cream.
- I forgot the chèvre. (And we had some lovely goat "cheddar" from a Ozark Hill Farms, no linky.)
- I used eensy-weensy farfalle instead of little shells.
Something tells me that Loulou's recipe turned out better than mine did. But! I had fun cooking, and it was tasty. And! I made a salad of romaine hearts and homemade vinaigrette.
Here's the recipe for my vinaigrette, with full props to my ex-husband, who taught me how to make it:
1 part dijon mustard
1 part vinegar (red wine, white wine, rice)
2 parts olive oil (or canola oil)
Whisk the mustard and vinegar together in a bowl until homogeneous. Add sea salt to taste, and blend. Add olive oil drop by drop, then in a thin stream, whisking the entire time (pretend you're making mayonnaise) until the oil is incorporated into the mustard/vinegar. Taste, and add more oil or vinegar if needed. Add a few grinds of pepper to taste, and mix. Drizzle onto salads, steamed vegetables, avocados, or whatever strikes your fancy.
So. Mmmm, yeah. Bon ap! Next time I broadcast my cooking, I'll storyboard it (okay, maybe not) and record it so I can post a link here.
*It's not as if I never cook. I just don't blog about it.
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