{"id":12257,"date":"2017-03-29T23:33:29","date_gmt":"2017-03-29T23:33:29","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12257"},"modified":"2017-03-29T23:33:29","modified_gmt":"2017-03-29T23:33:29","slug":"salmon-arugula-pasta-cucumber-alliums-balsamic-herbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12257","title":{"rendered":"salmon, arugula; pasta, cucumber, alliums, balsamic, herbs"},"content":{"rendered":"

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Whenever I have enough time in the kitchen to come up with\u00a0a new treatment of a familiar ingredient, I go for it, but it doesn’t happen often enough. I repeat\u00a0myself more often than I want to, even if there are always at least slight variations in the repetitions. I’d like to be\u00a0more innovative, especially as I become more confident, but if a plan is in order, even if the product is supposed to seem\u00a0like it just sort of ‘happened’, more time is needed than I usually allow myself.<\/p>\n

I’ve always found it’s easiest to be innovative with pasta, for reasons related to its role as a ‘vehicle’ for incorporating any\u00a0number of other ingredients. It’s made even more simple by having access to excellent local products (using local grains and vegetables) like\u00a0those produced by Sfoglini<\/a>.<\/p>\n

The ‘other ingredient’ this time, aside from the grain\u00a0of the pasta itself, was an Asian cucumber that I had picked up at the Greenmarket on Friday, but it was only\u00a0the jumping off point for creating a dish I\u00a0had never seen or eaten\u00a0before.<\/p>\n

The antipasto<\/em>\u00a0was a proper foil to the primi<\/em>: I happened to have on hand a small stash of smoked wild salmon, some delicious sweet baby arugula, and a sweet Balthazar small whole wheat boule from\u00a0Whole Foods<\/p>\n

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