Cream Cheese And Lox Pasta Food

CREAM CHEESE PASTA (PHILLY PASTA)

Steps:

• Heat the olive oil and butter in a large frying pan on the stove over a medium heat.
• Boil a kettle full of water for the pasta. Pour into a large saucepan, season with a teaspoon of salt, and add the pasta. Cook according to packet instruction until al dente.
• Chop or crush the garlic clove, and cook in the oil and butter until fragrant. You don't want it to start turning brown. Add the cream cheese and stir in until melted.
• When the pasta is nearly cooked, scoop out at least half a cup of pasta water and reserve.
• Add about a third of a cup of pasta water to the cream cheese and stir in. Keep the sauce at a simmer.
• When the pasta is cooked, drain well - give it a good shake - and add it to the cream cheese sauce. Add half the grated cheese, and season generously with salt and pepper. Stir together well, to coat the pasta in the sauce.
• If needed, add more pasta water to the sauce. The sauce will thicken as it cools, so make it slightly runnier than you think it needs to be.
• Serve, sprinkling with the rest of the grated parmesan. Eat immediately.

PASTA WITH SMOKED SALMON AND CAPERS

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Using a potato peeler, make stripes on the outside of each cucumber by peeling down the length of the cucumber, leaving every other section intact.
• Cut off the ends of cucumber and slice into 1-inch rounds.
• Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice to create a tiny bowl in each piece of cucumber(DO NOT scoop all of the way through); Set aside.
• In a bowl, combine equal parts cream cheese and sour cream.
• Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
• Transfer the mixture to a pastry bag with a star 8 tip.
• Pipe the filling generously into each cucumber section.
• Garnish with sprig of dill.
• As an alternative, use red pepper cream cheese.
• Enjoy! ;).

LOX AND CREAM CHEESE CROSTINI RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Spread 1 tablespoon of scallion cream cheese over each crostini. Top with ¼ ounce of lox and a few capers.
• Enjoy!

SCHMEAR (CREAM CHEESE WITH LOX SPREAD)

Steps:

• In a food processor, work the cream cheese until it is smooth, turning off the motor and scraping down the sides of the work bowl several times.
• Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture).
• Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread, or whatever you like.