Cooking Inspired by Vivaldi

For the Instrumental Solo Festival during my high school years, I chose to play the 1st Movement of Vivaldi's Concerto in A Minor, where, much to my astonishment, I received a “Superior” rating.  Since then, Vivaldi has held a special place in my heart.  So, when I saw the Four Seasons Pasta recipes in the Silver Palate Good Times Cookbook, a book that was published in the 80s, I knew that, sooner or later, I'd have to try making them all.  But, as so frequently happens, life gets in the way, and I never got around to it.  Until now.  This is it.  This is the year!

Here's La Primavera . . .

Here's the recipe:

2 quarts water

1 lemon, cut in half

1 lb. medium-size shrimp, shelled and deveined

1 pound bay scallops (I used sea scallops)

8 oz. Nova Scotia smoked salmon, thinly sliced and shredded into 2-inch pieces

2 cups mild olive oil

¼ cup fresh lemon juice

1 cup diced ripe tomatoes

½ cup chopped fresh dill

2 tablespoons finely chopped shallots

1 teaspoon freshly ground pepper

Salt, to taste

1 pound linguine

1.  Heat the water and lemon halves in a large saucepan over medium heat to boiling.  Reduce the heat and add the shrimp.  Simmer for 1 minute.  Remove the shrimp with a slotted spoon and cool under running water.  Pat dry and place in a large bowl.

2.  Cook the scallops in the simmering water for 1 minute.  Drain and cool under cold running water.  Pat dry and add to the shrimp.

3.  Combine the oil, lemon juice, tomatoes, dill, shallots, and pepper in a separate bowl.  Pour over the seafood and toss gently to combine.  Let stand covered at room temperature for 1 hour, or in the refrigerator up to 12 hours (warm to room temperature before serving).

4.  Cook the linguine in boiling salted water until tender but still firm.  Drain and toss immediately with the seafood sauce,

6 portions

The salmon, lemon and dill made for a not-so-Italian flavor profile, but it was delicious just the same.  I wish I had taken the time to find the bay scallops, they would've provided a more delicate, seasonal touch.  Then again, would Vivaldi have been able to find those tiny scallops while working in Venice?  I've also discovered that my husband doesn't care for linguine, he prefers a thinner pasta, so the next three recipes will be prepared using good ol' spaghetti instead.

No time for the blues . . .

Boy, it's been a busy few months!  What have I been up to?  Well . . .

January flew by in a blur of activity.  Just at the time of year that my body kept telling me to stay home and sleep, I was super busy at work, planning the 2014 Field Sales & Marketing Kick-Off, which took place on February 4th.  It was a 3-part event consisting of . . .

A large meeting that accommodated 550 . . .

Awards were given to the 2013 Top Performers . . .

I was even surprised with an MVP Award of my very own!

Here I am with the Sr. Director of Direct Sales . . .

There was an Expo, featuring many of our programming partners, like HBO and Showtime . . .

Ending the day with a Casino Night!   The event was a huge success and worth the countless hours of work!  Even the day before, I was holding my breath, worried about having to cancel the whole thing because of the weather.  An 8-inch snowstorm was in the forecast!  Thankfully, Mother Nature held off for one day!

I did do a little hibernating after the event, and took a few days off work to recharge my batteries . . .  I curled up in the Living Room which was in cozy winter mode, with furry pillows and snowy white carnations . . .  February was still busy at work though, and I was still wrapping up loose ends from the event all the way to the beginning of April!

But now that I had stopped working so many hours, I could think about other things . . . like my health.  I've learned the hard way that you cannot take for granted the tremendous gift of health . . .

So I did a little reading . . .

Got an amazing new appliance - a Vitamix that truly lives up to the hype!

And that came with more cookbooks to play with  . . .

I tried a recipe or two from the Internet . . . This was my favorite - Baked Salmon with Blood Oranges and Fennel.  I'll share the recipe soon!

Then I had a new passport photo taken . . .

Because in the Fall we are planning to go to Venice!  La Serenissima - at the top of my bucket list!

And now, unhindered by other “business,” thoughts of the Army consume me, as they have absorbed my every waking moment, regardless of how busy I've been, or how much interest I've pretended to have on other things:  My son, David, has joined the United States Army.  He leaves for Basic Combat Training on May 6th.

And how was your winter?

Carmela's Salad Redux . . .

The original Carmela's Salad is still my favorite, but here's proof that a good thing can be modified in many ways, and continue to work beautifully . . . or, in this case, deliciously . . .

This time, the pièce de resistance is salmon, baked simply in the oven with a little lemon juice . . .  Steam some asparagus spears and red potatoes . . . boil some eggs . . .

Make a lemon vinaigrette, or stick to olive oil and vinegar . . .

Keep it simple.  As Ina Garten would say, simple food has the most style . . .