Asparagus and Cheese Tart

Howdy, howdy everyone! It's been a few moons, but today I'm letting you enjoy this savory treat, courtesy of a friend of mine, Julia, who recently posted a photo of this delicious looking asparagus tart that she had found on FoodNetwork.com, and was kind enough to share it with me. So here below the jump-break is her blog post. Welcome to Off The Cuff Cooking, Julia!

Smoked Salmon Pasta a la Greta Garbo

 

Greta Garbo-- star of the silver screen, one of the most iconic faces of the Golden Era of Hollywood, well known for her roles in Anna Karenina and Camille -- was also famously Swedish, which means she shared her heritage with yours truly.  Okay, so we're not related that I know of, but we do have that DNA overlap.  Allegedly, this is her favorite pasta-dish, culled from one of my mom's Swedish cooking magazines, and I would like to imagine that on those days when she "Vanted to be alooone" she curled up in a cozy wool blanket with a big bowl of this stuff. 

This is another one of those stand-by dishes my mother has made since I was a little girl, and in fact, here is the original recipe that Dad scanned for me from Mom's cut-out recipes in a binder.  It is really quite quick to make, and something like elegant comfort food!

The heading there says "Celebrities' favorite recipes".  Even if you have no idea who this mega-star of the 1930s was, make this dish, and pour up a glass of crisp white wine...

INGREDIENTS:

1/2 lb smoked salmon, cut into small chunks -- (Also, please note that the type of smoked salmon that I use is the "hot smoked" salmon that is more firm, and crumbly, and still has skin on that needs to be peeled off.  The cold-smoked salmon that still looks more like Lox and still can be sliced into thin strips is not the kind I would recommend in this recipe.)
1-2 cloves garlic
1 tbsp olive oil
1 cup heavy cream
2-4 ripe, red tomatoes, such as plum, Campari or Roma (or one can diced tomatoes)
2 tbsp fresh parsley, (you could also use basil or oregano to sprinkle)

Pasta -- enough for four servings, preferably a thick toothy kind, like linguine, tagliatelle, pappardelle, or fettucine

DIRECTIONS:

Blanch the tomatoes in boiling water for a few seconds until skins split.  Set aside and cool to touch, and then peel off the skins. 

Cut up salmon and tomatoes, and mince garlic.  Start with one clove, add more if desired....

Heat the oil in a skillet or sauce pan at medium, and then stir in tomatoes, garlic and salmon.  Stir over medium heat for a minute or so to heat through, and then pour in cream.  Reduce heat, and let simmer, while pasta is cooking. 

Drain pasta, drizzle with more olive oil, if desired, and ladle into bowls, and top with salmon-sauce.   Sprinkle with grated parmesan if desired, and sprinkle on fresh parsley (or basil or oregano.)