Published April-01-01
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
 
  Issue: 2.04
 
Lox and Cream Cheese Noodles
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Wondering what to serve for Shavuous, besides Blintzes?
Would you like to have an elegant Vegetarian main course?
Do you want to offer something impressive to your guests without breaking your budget?
Do you want dinner to be memorable, but you have little time to cook?
These noodles will solve all your problems.
This pasta, which posh restaurants call Fettucine with Smoked Salmon, is one of the most universally liked and simple Dairy dinners I have ever made. It is also tailor-made for a cook in a hurry, since it can be prepared in under 30 minutes. It takes a small amount of an expensive ingredient and stretches it a long way. On top of all that, these Noodles are perfect for last minute entertaining, because everything for them can be found quickly in any market.
A really lovely presentation for this is to pile the Noodles in the center of a large platter, and surround them with a border of bright green Asparagus or Broccoli spears. (frozen Broccoli spears will retain their color and texture, if you remove them from the box, place them on a plate, and microwave them on the highest setting for 6 minutes.)
A simple dish of sliced Tomatoes with a bit of chopped fresh Basil sprinkled on them would also provide a beautiful contrast for your meal.
Ingredients
1 pound medium width Egg Noodles
8 ounces softened Cream Cheese, regular or low-fat
12 ounces Sour Cream, regular or low-fat
2 tablespoons Flour
4 tablespoons Butter
3 tablespoons prepared Mustard (whole grain, if you have some)
1/2 cup minced fresh Dill
1/2 teaspoon Salt
1 tablespoon Lemon Pepper
1 Red Onion, cut in half and thinly sliced
1/2-3/4 pound Lox, Gravlax, or Smoked Salmon, chopped
Method
Start a large pan of Water boiling for the Noodles.
While the Water is heating, melt the Butter in a skillet, add the Onions, and start to cook them over a medium flame. You want the Onions to still be slightly crunchy for this recipe, so stop cooking them before they become completely translucent.
Start boiling the Noodles.
While the Noodles are cooking, sprinkle the Flour over the onions and stir until it is moistened.
Add all the other ingredients to the pan, then cook and stir over a low heat, only until the Cream Cheese is melted.
Drain the Noodles and immediately pour them back into the pan in which they were cooked.
Pour the sauce over the Noodles, and toss until they are completely coated.
Serve hot or at room temperature.


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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