Salmon Pasta and Avocado Pie - Los Angeles Times

DEAR SOS: Is there a chance you could get the recipe for pasta with salmon from Market City Cafe in Old Town Pasadena? --SUSAN DEAR SUSAN: Yes, and they offer this time-saving restaurant

trick: Prepare the pasta ahead and reheat it by submerging it in boiling water just before serving. MARKET CITY PASTA WITH SALMON 1/2 pound penne 1 teaspoon butter 1 medium yellow onion,

peeled and thinly sliced Salt, pepper 10 ounces salmon fillet, cut in 1-inch squares 1/4 cup white wine 2 cups half and half or whipping cream 1 1/4 tablespoons chopped parsley Freshly

ground pepper Cook penne in boiling, salted water until tender. Drain in colander and rinse in cold running water. Leave in cold water in pot. Set aside. Melt butter in skillet until bubbly.

Add onion, season to taste with salt and pepper and saute until onion is transparent. Add salmon and white wine. Cook salmon 1 minute; do not allow to turn pink. Remove salmon. Continue

cooking until wine is reduced by half. Add cream and reduce mixture by 1/3, or until it coats metal spoon. Add salmon. When ready to serve, submerge penne in boiling water until heated

through. Strain and place pasta in bowl large enough to toss with sauce (reheat if necessary). Garnish with chopped parsley. Season to taste with freshly ground pepper. Makes 4 to 6

servings. DEAR SOS: A recipe for avocado pie, please, while I still have some avocados. --MRS. P.F. Dear MRS. P.F.: Here’s one from Marilyn Windhausen of Burbank. By the way, Hass variety

avocados (thick, pebbly skin) are available year round, peaking from March through August. The thin-skinned, smooth Fuerte, Pinkerton and Reed varieties peak from November through May.

MARILYN’S AVOCADO PIE 2 avocados 1/4 cup lemon juice 1 (14-ounce) can sweetened condensed milk 1 (9-inch) baked graham cracker crust Non-dairy whipped topping Chopped walnuts Peel avocados

and remove pits. Combine avocados, lemon juice and condensed milk in blender container. Blend 3 to 5 minutes until smooth. Turn into crust and cover completely with whipped topping. Sprinkle

with walnuts. Chill 3 hours before serving. Makes about 8 servings. MORE TO READ