tag:blogger.com,1999:blog-7173052990851751381.post6746959537612406754..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Creamy Salmon and Leek Pasta Sauce and Obvious MetaphorsChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7173052990851751381.post-44739173310818312672019-04-28T10:29:43.559-04:002019-04-28T10:29:43.559-04:00I'm obsessed with your cooking & I'm a...I'm obsessed with your cooking & I'm always learning something new I'm a pasta lover so I am definitely inspired to try this dish along with many others!!!!!<br /><a href="http://rochelleskincareasli.com/lemon-butter-salmon-pasta//" rel="nofollow">Lemon Butter Salmon Pasta</a>http://rochelleskincareasli.comhttps://www.blogger.com/profile/03099605022321307194noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61151808834283437452019-01-16T15:01:52.157-05:002019-01-16T15:01:52.157-05:00No garlic?? That is just not right.No garlic?? That is just not right.Carmen Szekelyhttps://www.blogger.com/profile/10548515101437877120noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20778595850088395642017-12-29T15:11:12.875-05:002017-12-29T15:11:12.875-05:00I just made this and a have a few thoughts:
1. U...I just made this and a have a few thoughts: <br /><br />1. Using purely cremefraiche as the base for for whole dish, made it all a bit to tangy for my taste. It overtook too much of the other flavors that I used (I followed the recipe to the letter). Next time, and there definitely will be a new time, I would experiment with creme, and maybe some milk. It also got way to thick too fast for me to handle.<br /><br />2. Managing the heat for this really was key, as in I didn't do it properly. My leak was getting color at the 4 min. mark. Note to self and any other reading this comment before trying.<br /><br />3. Lastly, I'm not entirely sure that the measurements are entirely correct. I'm from Europe, so I had to rely on google to tell me what an american cup actually is. Either Google is lying, or it was entirely too much white wine, and too little cremefraiche/creme. <br /><br />That being said, my faith in our beloved cook wavered, and I'm looking forward to continue my culinary journey into this blog. <br /><br />Keep it up Mr. Cayenne! Anonymoushttps://www.blogger.com/profile/11465551076604992090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32187585684680912182017-10-25T15:47:32.571-04:002017-10-25T15:47:32.571-04:00Greetings Chef! I'll has ya' knows dat'...Greetings Chef! I'll has ya' knows dat' I done made me a vagrant-on-a-boat version of this here dish and it was decidedly good! And even better yet I done cooked it up with some diced up onion and red bell pepper that had been languishing in the very bottom of the fridge. And as for the salmon I used up one of 'dem mango flavored salmon pouches that I'd found hiding out among the cobwebs in the back of the pantry. Nor did some previously boiled wide egg noodles go to waste either. 'Dem fellers' got thrown into the mix as well. Nevertheless my finicky lady-friend did complain that my concoction had a rather "fishy" smell to it... which in hindsight is something that I wouldn't ever expect her to be complaining about. Anywho's I do digress. Thanks! You're da' best!S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57152843156719163362015-03-13T07:21:46.123-04:002015-03-13T07:21:46.123-04:00I think I follow you on every site possible you ar...I think I follow you on every site possible you are absolutely amazing & inspiring with every dish you make. I'm obsessed with your cooking & I'm always learning something new I'm a pasta lover so I am definitely inspired to try this dish along with many others!!!!! Anonymoushttps://www.blogger.com/profile/11469251948691674486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32503078393467269502015-03-13T07:16:38.404-04:002015-03-13T07:16:38.404-04:00I think I follow you on every site possible you ar...I think I follow you on every site possible you are absolutely amazing & inspiring with every dish you make. I'm obsessed with your cooking & I'm always learning something new I'm a pasta lover so I am definitely inspired to try this dish along with many others!!!!! Anonymoushttps://www.blogger.com/profile/11469251948691674486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22858144307841330812013-02-23T22:49:27.334-05:002013-02-23T22:49:27.334-05:00Oh my God. OH MY GOD. I loved this. I didn'...Oh my God. OH MY GOD. I loved this. I didn't want to spend money on Tarragon and I'm going to make your fish stew later this week, so I used anise with the leeks, and they ended up absorbing a pile of the lemon juice so they were these tangy lemon-licorice bombs that I absolutely loved! And I don't think I've ever eaten salmon that wasn't overcooked (except for sushi) before now, cause wow. The texture was like nothing I've ever tasted before. Incidentally, this was also my first experience with creme fraiche (which I made myself as per your instructions) and I think I'm going to need to start mass production on it or something.Faithhttps://www.blogger.com/profile/01784495666056086967noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37422147882036224112012-10-15T11:21:38.462-04:002012-10-15T11:21:38.462-04:00Quick suggestions, I just made this meal last nigh...Quick suggestions, I just made this meal last night. It was fantastic!<br /><br />1. Make sure that you steam off that liquid or else the creme fraiche really gets a little too soupy because of the acid which breaks it down.<br /><br />2. You can zest the lemons and add that to the pasta, it gives it a great lemon sweetness!<br /><br />3. I wanted to use less salmon so I added grilled artichokes. This is not a bad addition, changes the dish a bunch but, grill canned ones on a grill pan with thyme / mint and you got your self a nice compliment!<br /> Nicknoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72506981658694200892012-09-07T12:10:37.245-04:002012-09-07T12:10:37.245-04:00Hey John,
Just did this with both (frozen) wild s...Hey John,<br /><br />Just did this with both (frozen) wild salmon and shirmps TOGETHER! My wife accidently took out the shrimps with the salmon and so had to use them anyway and wasn't in the mood for doing a starter.... so i just halved the shrimps like a scary zombie movie! *dramatic music* and dropped them in when th e salmon was ALMOST done... just let them cook with residual heat. My wife was amazed at how tender and succulant the shrimps were.... had it with a nice 2008 sav-blanc (from central northern France) and was a perfect meal!<br /><br />Thanks again and greets from Vienna,<br />Daniel<br /><br />PS. I know this is random and off topic, but I would *LOVE* to send you an old viennese "gulash" recipe. care to get bohemian on a hungarian dish?Daniel Bottomshttps://www.blogger.com/profile/00462480402566849200noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19952306119052170962012-07-10T14:04:27.849-04:002012-07-10T14:04:27.849-04:00Just made this and again it almost turned out perf...Just made this and again it almost turned out perfect! tried to double the recipe and offcourse that mean that it ended up with ALOT of lemonjuice. that said it was very good but the lemon did dominate the dish a tad to much. luckily its such a simple and neat recipe so im guessing it going to better next time!Andreasnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70178433469046273642012-07-08T00:27:20.977-04:002012-07-08T00:27:20.977-04:00THIS WAS AWESOME :D Thanks for the great recipe ch...THIS WAS AWESOME :D Thanks for the great recipe chef. I also added garlic and a bit of cheese.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48976064452629921002012-07-02T12:32:13.345-04:002012-07-02T12:32:13.345-04:00thanks!!thanks!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14608128764825251452012-07-02T12:09:28.785-04:002012-07-02T12:09:28.785-04:00Hi Chef :)
I'm enjoying this super delicious ...Hi Chef :)<br /><br />I'm enjoying this super delicious meal right now. You're the best, i'm loving every single recipe of yours. Thank you very much :)<br /><br />Best regards vom Germany :)Saschanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39771665650686058212012-06-05T04:12:23.159-04:002012-06-05T04:12:23.159-04:00I added some crushed garlic to this, felt it taste...I added some crushed garlic to this, felt it tasted better with it.Josipnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64005915433525687582012-06-03T15:33:52.474-04:002012-06-03T15:33:52.474-04:00Sounds great! Thanks!!Sounds great! Thanks!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45652682107963726772012-06-03T15:30:34.336-04:002012-06-03T15:30:34.336-04:00Hi Chef,
Hope ya don't mind if I attempt this...Hi Chef,<br /><br />Hope ya don't mind if I attempt this dish with a tin of canned salmon... hey, what can I say other than that I'm on a budget.<br /><br />Btw, I enjoy your writing as much as I enjoy your commentary.<br /><br />Oh... I almost forgot, I'll be sure to add a few capers.<br /><br />Enjoy!S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80155211836510296182012-05-22T14:44:36.363-04:002012-05-22T14:44:36.363-04:00Hey Chef John, I just wanted to thank you for post...Hey Chef John, I just wanted to thank you for posting the serving size. I'm planning on hosting a meal for 7 and I would hate to only double this recipe and make enough for 4!<br /><br />I love your recipes (and your funny commentary) and all my friends appreciate it ;)David Zhttps://www.blogger.com/profile/17384980313645870875noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52586061701636028882012-05-20T05:26:54.335-04:002012-05-20T05:26:54.335-04:00Awesome that you mentioned Randy Marsh, had to lau...Awesome that you mentioned Randy Marsh, had to laugh for at least 1 minute!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12666380867708140992012-05-16T20:58:35.947-04:002012-05-16T20:58:35.947-04:00Made this tonight and added some freshly snapped a...Made this tonight and added some freshly snapped asparagus. So delish!<br /><br />ps: yes, I laughed at "I want you to take a leek" too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6187455367562150552012-05-15T14:50:47.372-04:002012-05-15T14:50:47.372-04:00Yes, for future reference to you and anyone trying...Yes, for future reference to you and anyone trying a new recipe...always add things like salt, pepper and acid to taste! There is no way to give accurate measurements for these 3 things, since people taste them differently. For me, the juice of half a lemon, is barely enough!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73066475019688358742012-05-15T14:06:25.572-04:002012-05-15T14:06:25.572-04:00I am a big fan of Chef John and usually love his r...I am a big fan of Chef John and usually love his recipes. However I was really disappointed at how this one turned out. It was soo acidic. Far too much lemon. Maybe our lemons here in the UK have more kick than their American counterparts! My husband was unable to finish it and I really struggled to (I hate to waste food). <b>Go easy on the lemon if you're going to try this at home!</b>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81242869967169841292012-05-13T21:51:30.665-04:002012-05-13T21:51:30.665-04:00I like the white plate you served the dish in. Cou...I like the white plate you served the dish in. Could you please share the manufacturer>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18175395889208401252012-05-13T19:57:20.197-04:002012-05-13T19:57:20.197-04:00LOL! Love the way you titled this wonderful recip...LOL! Love the way you titled this wonderful recipe "...Obvious Metaphors". Very cute with regard to the "leek" comments.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48559283604140744602012-05-13T06:54:24.144-04:002012-05-13T06:54:24.144-04:00Please please please tell me you grinned too when ...Please please please tell me you grinned too when you said... "Take a leek...." or am i the only sophomoric kid cook here? hehe<br /><br />this recipe is perfect! My wifes sister did something like this but it was gaudy with loads of paprika and no herbs. gonna totally impress her and take the merit so she will finally like me :D After she worships me i'll reference her to your site again!!!<br /><br />btw. the great thing about Austria is you can get amazingly delicious wines... absolutely drinkable and a dream to cook with for under 3 Euros. <br /><br />PS. can you see this working well with like maybe a white fish? Cod, etc.? sometimes finding nice trout or salman (frozen) not always easy. i am thinking frozen food section here. Thanks for comment! and thanks for great idea! Cheers from Austria.<br /><br />DanielDanielnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83569974403157922692012-05-13T02:12:43.411-04:002012-05-13T02:12:43.411-04:00Love fresh salmon prepared this way!Love fresh salmon prepared this way!Pantalonehttp://www.flickr.com/photos/limegreen10speed/noreply@blogger.com