I have to
agree with my husband N. on that, I am a real daddy’s girl. Anything my daddy
does always is heroic to me. With all fairness he is a great man. He never
accepts defeat or gives up on life. He is a real motivator and an encyclopedia
of general knowledge. All due to this many travels, his hobbies and to reading
tons and tons of books about various topics. Since young I looked up to him.
Left: My dad, Bahir Keldany, painting. Right: One of his gorgeous painting. |
We
used to sit on the balcony gazing at the stars and chitchat about different
topics. He never looked down on me or ridiculed my arguments. My dad travelled
a lot and lived in different cities throughout his life. His last and actual
destination was Dubai in the United Arab Emirates where he created a new
company called Al Fumo. From the textile factory owner, to the Spanish embassy commercial
delegate, to a smoked salmon delicacy artisanal shop, he has done it all. I am
a proud daughter and it shows. Hehehe
With my dad some years ago in a spanish restaurant in Montreal |
So
even though my Papi is far from me now, we keep in touch through the miracle of
the net. Skype is our haven and we still chitchat even though his days are now my
nights. And when he visits or if somebody visits from Dubai he sends me some of
his delicious Al Fumo cold smoked salmon. Last month he sent me delicious
smoked salmon filets. Being so delicious I could have eaten them with some
lemon and capers, but I wanted to go the extra mile as usual. So I opened the
fridge and found some peas, cream and some fresh herbs. Voila, easy peasy. A no
brainer: Pasta with peas, mint, parsley and salmon bites in a creamy sauce. Oh my God, it
came out divine!
Salmon is not just tasty; it is also so healthy for you. Here are some facts: Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it contains. These oils can decrease blood lipids, increase relaxation in large arteries and other blood vessels, and can also decrease vascular system blood clotting as well as inflammatory processes in blood vessels. There have also been recent studies that which show that besides lowering the risk of heart disease, smoked salmon has also been known to help individuals who have asthma, psoriasis, certain cancers and arthritis. For more info log to: ezinearticles.com
My dad being
quite a fisherman and hunter always brought home his catch of the day. So since
young this triggered my imagination and I started preparing very tasty dishes
around the game and fish he brought. He also taught me how to prepare meat cuts
and season them. My daddy is a cool guy and he will always be my second man
after my dear husband. God bless him and grant him a long and healthy life! I
love you Papi.
For more information about Al Fumo Smoked Salmon go to:
My dad on his various fishing trips then and now. |
Cold-smoked salmon bites in a creamy
peas and mint sauce
For 4-6 servings
Prep time 5-10 min
Cook time 15 min
2 Al Fumo cold-smoked salmon filets (or
any smoked salmon filet sold in your area; trout is a good substitute)
1 cup of good quality mini peas (fresh
or frozen)
2 green shallots minced
4-5 minced fresh mint leaves
(preferably from your garden)
4-5 minced Italian parsley branches (Italian
parsley has larger leaves)
1 cup of fish or vegetable stock cubes
1 cup of 15% cream
1 tsp of corn starch (optional)
Good quality Italian spaghettini or any
pasta you like
1 tsp of butter
Salt and pepper to taste
Skin the salmon filet and cut them in
bite size pieces. Put some butter in a pan and add the shallots. Sauté for 40
sec and add the stock and cream. Let it simmer for 5-7 min till reduced to ¾. In
the mean while cook your pasta as shown on package. Remember to cook the
spaghetti al dente. So they should be just cooked and still a bit crunchy. Your
pasta will cook more when you add the hot sauce. So don’t overcook if you want
delicious spaghetti with a bite. Add the peas and salmon bites to your creamy sauce.
Cook for 2 minutes till salmon is opaque and peas are bright green. Lastly add
your mint and parsley and serve right away. If your sauce is not thick enough
or you prefer a creamier sauce add the corn starch to a tbsp of water, mix well
and add to you sauce. This will thicken it right away. Note: You can mix the
pasta/spaghettini with your sauce if you like.
Enjoy,
Bonne Appétit, Sahten!
*********************************************************************************
Le
coin Francophone
Saumon fumé dans une sauce crémeuse
aux petits pois et mente
Pour
4-6 personnes
Temps
de préparation 5-10 min
Temps
de cuisson 15 min
2
filets de saumon fumés à froid Al Fumo (ou du filet de saumon fumé vendu dans
votre région. La truite est un bon substitut)
1
tasse de petits petit pois bons mini-qualité (frais ou congelés)
2
échalotes vertes hachées
4-5
feuilles de menthe fraîche hachée (de préférence de votre jardin)
4-5
branches de persil hachées (persil italien italienne grandes feuilles)
1
cube de bouillon de poisson ou de légumes (ou une demi tasse de bouillon
maison)
1
tasse de crème 15%
1
cc de fécule de maïs (facultatif)
Spaghettini
ou pâtes italienne de votre choix
1
cc de beurre
Sel
et poivre au goût
Ôtez la peau des filets de saumon et les couper en petits cubes. Mettez un peu de
beurre dans une poêle et ajouter les échalotes. Faire sauter pendant 40
secondes ensuite ajouter le bouillon et la crème. Laissez mijoter pendant 5-7
min jusqu'à ce que le tout est réduit au trois quart. En attendant, faites
cuire vos pâtes comme indiqué sur l'emballage. N'oubliez pas de faire cuire les
spaghettis al dente. Donc, ils doivent être bien cuits mais encore un peu
croquants. Entre temps faites cuire les spaghettini al dente. Ajoutez les
petits pois et les cubes de saumon à la sauce. Cuire pendant 2 minutes jusqu'à
ce que le saumon soit opaque et les pois garde leurs belles couleurs vertes. Surtout
ne pas trop cuire. Sinon vous perdiez la fraicheur du plat. Enfin ajouter la
menthe et le persil et servir aussitôt. Si votre sauce n'est pas assez épaisse
ou si vous préférez une sauce plus onctueuse ajoutez la fécule de maïs dissoute
dans un peu d’eau fraiche. La fécule épaissira la sauce immédiatement.
Remarque: Vous pouvez mélanger les pâtes ou spaghettini avec votre sauce si
vous le souhaitez et la servir aussitôt. Bonne Appétit, Sahten!
Very touching Karine, you brought tears to my eyes, great article and images as usual!
ReplyDeleteThank you. I was inspired. Hope you enjoy the recipe.
DeleteI was also very touched Karine. You don't know me, but I am a friend of your dad. Not only I agree with all you said about Bahir, as I admire him for what he did, but as a father myself I was really touched by the admiration that you have for him. I am sure that Bahir was very moved by your words...
ReplyDeleteThank you Michel. I write from the heart. Your comment touched me and is really appreciated.
DeleteWhat a special man your father must be, Karine and he paints beautifully. I can see where you get your natural creativity and style from. I love your photos - they have a freshness about them that is infectious. I have subscribed to your blog.
ReplyDeleteThank you Suzanne for you kind words and for your subscription. I have not been able to post new recipes due to a problem with my computer. I should be posting again soon. I love your blog as well. You photography is amazing. I get inspired every time I visit it. Nice work!
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