Thursday, January 3, 2013

Bucatini in Tomato Saffron Cream with Wild Salmon

Pasta and cream. Not exactly a New Year's resolution friendly dish. But that is kind of my point. I am posting this simply because I feel like it.

Let me back up and explain.

I have noticed an off-putting proscriptive tendency creeping into some food blogging lately. Year-end posts have popped up here and there purporting to be the last word on what food blogging should and should not be, and what we bloggers must and must not do.

As snarky as I know I can be, I find these proclamations - even when they claim to be tongue in cheek - a little too self-congratulatory for their own good.

It's my blog, after all, and I make the rules here. So if I want to put text on a photo, I will. If I get a bee in my bonnet to bake and post about the much-maligned cupcake, that is exactly what I am going to do. And if I feel like going a little crazy and listing every last ingredient in the title of my post, then deal with it. No one is forcing you to read it.

That said, if you list "cake mix" as a recipe ingredient, my eyes will glaze over and I will move on to the next blog. But you should do it anyway, if that's what you feel moved to do.

And so ... back to my pasta dish. My fattening, lovely, luscious pasta dish. (Some bloggers have put "luscious" on their list of words food bloggers shouldn't use. Oh well.)
It's rich, a bit unseasonal, and it's a shameless re-do of another recipe of mine, my fish meatballs in tomato saffron cream. But oh my is it good, and it's worth the extra 30 ... okay 60 ... extra minutes you'll have to do on the treadmill.

To make this, follow the instructions for the aforementioned tomato saffron cream sauce, only poach the wild salmon fillets in it instead of the fish meatballs. While that's going on, cook the bucatini to al dente. Once the salmon fillets are finished, remove them from the sauce, stir in the pasta, and serve, topped with salmon and thyme.

Devour.

Happy New Year - and if you make only one resolution, may I suggest that you vow to do things your way, no matter what anyone else's blog post has to say about it.





16 comments:

  1. I knew I loved your blog for a reason. F the rules. Be luscious. Be amazing. ;)

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  2. All that is missing here is a burlap napkin, craft paper and twine. I bet this tastes, um, AMAZING! I'm with Grub, fuck the rules.

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  3. Yes Miss Trix-do it your way! Who comes up with all these rules anyway, pass me the burlap and twine and don't ask me what I'd really like to do with it!
    Love your dish and your message, Happy New Year;-)

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  4. I think this sounds like the perfect way to start the year! delicious!
    Mary x

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  5. No, no, no - you forgot the multi-colored straw and coordinating place setting! A good blogger always matches her straws and place setting :-)
    Happy New Year!

    P.S. This looks worth an extra 120 minutes on the treadmill...

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  6. I love fat spaghetti lol that what I called this as a kid! Amazing putting this together with my favorite Salmon dish.. what a wonderful dish you aced it again!

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  7. This dish looks wonderful…I love salmon! Beautiful presentation!

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  8. I love that you've addressed the whole "rules for blogging" issue and I couldn't agree with you more. We should celebrate creativity-- not suppress it.

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  9. Mmmmmm....who needs resolutions? Bring on the cream! This is one dish I'd love to try!

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  10. Loved this post. Do your thing. Fuck the rest.

    Well done Trix.

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  11. Yeah... your own drummer is the one you should listen to... it's your voice and your rhythm. Great dish.. For some reason I have a hard time finding bucatini and I love it (especially slurping the hollow pasta== such a 2 year old). Happy New Year !!

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  12. LOL! You know, one of my new year's resolutions is to improve my blog, so I started reading books about blogging the 'right way'. I realize that I've been breaking most of the rules. My posts are too long, the name of the blog is practically unpronounceable for most non-Italians, etc. etc. But I say, screw it. I can't do what I want to do in 250 words or less (the 'rule' for post length) and the name actually means a lot to me…

    Btw, speaking of rules, you know you're breaking an Italian food rule here by topping your pasta with a big hunk of fish… ;=) Looks delicious, though…

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  13. Hallelujah sister!! I read one of those posts last week and just rolled my eyes. It is so freaking stupid that people try to proclaim things should only be done a certain way. Yeah, maybe if you want to be just like everyone else and not yourself. That is why I don't care for food trends or whatever...

    Okay, rant aside this recipe and post is why I love your blog so much. You're awesome Trixie and keep on being you and saying it like it is! :)

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  14. I am all for you amazing looking fattening dish, looks very delicious. And a great luscious rant ;-)

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  15. Oops forgot to wish you a Happy New Year!

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  16. amen! this looks wonderful, glad you posted :)

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