Georgia Magazine - March 2021 - 44

GEORGIA Cooks

10 ounces fusilli or any short pasta
1 teaspoon olive oil, plus more as needed
2 boneless wild salmon fillets
Pinch of salt
1/2 small onion or 1 shallot, peeled, chopped
1 cup cherry tomatoes, cut in half
1 tablespoon capers, rinsed
2 tablespoons clam juice, optional
1/4 cup white wine
Handful of fresh parsley (leaves only), chopped or snipped
1 cup crème fraîche
1 tablespoon lemon juice
Aleppo pepper, pepper flakes or smoked paprika, to
taste (or if you like it spicy, you can add 1/2 teaspoon
Sriracha)

COURTESY PAULINA BRAND

Cook the pasta according to the box directions
and drain, but reserve 1/4 to 1/2 cup of the pasta
cooking water. Set pasta aside.
While the pasta is cooking, heat a large skillet
over medium heat with the olive oil. Pat salmon dry,
sprinkle it with salt and place it, skin side down, in
the skillet. Cook for 2 minutes, take the skillet off the
heat and peel off the salmon skin. Return pan to the
heat and sear the other side of the salmon until it's
almost cooked. Remove salmon from the skillet and
set aside.
In the same skillet, add more olive oil and sauté
the chopped onion or shallot, tomatoes, capers, clam
juice (if using), wine, parsley and crème fraîche.
Add the salmon to the sauce and, using a
spatula, break the salmon into bite-size pieces, gently
folding into the sauce. Simmer for an extra minute,
drizzle the lemon juice over the mixture, and add
1/4 cup or more of the reserved pasta water,
depending on the thickness of the sauce. Add in the
cooked, drained pasta. Garnish with parsley and
Aleppo pepper, pepper flakes or paprika. Serves 2-4.

Salmon Pasta

Georgia Magazine

March 2021

Heavenly Bread With Rosemary
and Cracked Pepper

" I love bread! I worked on perfecting this loaf for a month, baking it
almost every day. Once you learn and make it a few times, you'll see how
super-easy it is, and you'll want to make bread all the time. It is very impressive to offer your guests fresh-baked, homemade bread right out of the
oven, " Brand says.
" The crust must be perfectly crusty and the inside soft but spongy.
Dip it in herb-infused oil and white balsamic vinegar, or top it with roasted
tomatoes, garlic, burrata cheese [and] fresh basil. This is one thing I will
never give up. All you need is bread. "
Brand says she makes the dough in the afternoon and then the next
morning shapes it into a loaf, using the directions below.

HEAVENLY BREAD WITH ROSEMARY
AND CRACKED PEPPER
2 cups bread flour (or all-purpose flour), plus some extra for kneading the loaf
1 cup self-rising flour
1-1/2 teaspoons salt
1-1/2 cups warm water
1 teaspoon dry yeast
1 tablespoon rosemary, chopped
Cracked pepper, to taste
Canola or olive oil spray

In a large mixing bowl, add the flours and salt; mix well. Make a well
in the middle of the flour and pour warm water inside. Add the yeast and
let it sit for a few minutes, then mix it all together until combined. Note:
The dough will be very sticky. Cover the bowl with a cloth and let it rise in a
warm place for at least 3 hours.
After dough has risen, shape it into a loaf, kneading it on a lightly
floured surface only 12-15 times. Then let dough rise again in a warm place
for another hour. Shape it again into a round loaf, folding the edges under
the loaf. Sprinkle top with rosemary and cracked pepper.
Preheat oven to 450 degrees.
Spray a piece of parchment paper with canola or olive oil. Place
greased parchment paper in a large Dutch oven and place the bread inside.
Spritz or brush the top of loaf with a little water; this will make the bread
really crunchy. Cover it with the lid and bake for 30 minutes. Remove the
lid and bake it for another 10-15 minutes, depending on the oven. When
the bread is light brown, it is ready.
Remove the Dutch oven from the oven and remove loaf from the
Dutch oven. Let the bread cool for 10-15 minutes before serving. Serves 4.

COURTESY TIM GLOVER

SALMON PASTA

Georgia Magazine - March 2021

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