Tortellini and Smoked Salmon with Herb Sauce

It's that time of the year...when the avid fishermen begin to reel in the salmon.  Though we aren't that big into fishing at this household...we have friends who keep us supplied.  And we have a new smoker that is turning out wonderful smoked salmon.  Hubby eats it like candy!   We've found smoked salmon pairs beautifully with pasta and a herbed cream sauce. 

• 1 350 gram package cheese tortellini
• 1 medium onion, sliced and separated into rings
• 1 clove garlic, minced
• 2 Tablespoons butter
• 1 cup thinly sliced fresh zucchini 
• 4 teaspoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 2/3 cups milk
• 1/2 cup cream cheese, cut up (herb and garlic cream cheese works well)
• 1/2 lb. smoked salmon pieces
• 1-2 Tablespoons fresh dill, chopped 
• 1-2 Tablespoons fresh parsley, chopped

1. Cook tortellini according to package directions; drain.
2. Sauce: Cook onions and garlic in hot butter over medium heat until tender but not brown. Stir in sliced zucchini and stir-fry for another minute or two.  Stir in flour, salt and pepper.  Add milk.  Cook and stir until thickened and bubbling.  Over low heat, add cream cheese and stir until cheese is melted and sauce is smooth.  Add salmon pieces and herbs heat through.
3. Serve over hot tortellini. 
4. Serves 4.

Nanimo Bar Ice-Cream Cake

Nanaimo Bars are apparently British Columbia's all time favorite sweet treat!  They are a no-bake, three layered bar with a crumb base, butter cream filling and glossy chocolate topping.  Everyone loves Nanaimo Bars, so it seems.

We celebrated some family birthdays yesterday...and enjoyed this ice-cream dessert as the birthday cake.  It is an adaptation of the famous Nanaimo Bar and seemed to be a hit with all...so I'll share the recipe with the rest of you! 

Ingredients:

• 1/2 cup butter
• 4 tablespoons sugar
• 2 egg yolks
• 2 cups chocolate wafer crumbs
• 3/4 cup chopped pecans, divided (reserve 1/4 cup cup to sprinkle over topping)
• 1 cup coconut
•  8 cups (2 Litres) vanilla ice-cream
• 1/2 cup cocoa
• 4 tablespoons butter
• 3/4 cup sugar
• 1/2 cup heavy cream (whipping cream)
• 1 teaspoon vanilla
• whipped cream, chocolate syrup and chopped pecans as garnish if desired

1. Prepare 9" x 13" pan by lining with heavy foil, leaving a 1-inch overhang at each end for handles.  Spray with cooking oil. 
2. In saucepan, melt butter with sugar over medium heat.  Stir in egg yolks, cookie crumbs, 1/2 cup pecans and coconut.
3. Press crumb mixture firmly into pan.  Bake in 350°F oven for 20 minutes or until firm.  Cool completely.
4. Soften ice-cream in refrigerator for about 30 minutes.  Spread and pack evenly over crust.  Freeze at least 4 hours or until solid.
5. Combine cocoa, butter, sugar, cream and vanilla in small saucepan.  Heat and stir over medium heat until boiling.  Remove from heat and cool about 20 minutes (until lukewarm and slightly thickened).  Then spread evenly over ice-cream layer.  Sprinkle with additional chopped pecans.  Freeze for at least one hour or until firm.
6. To serve:  Allow cake to stand in refrigerator for about 30 minutes to soften.  Use foil handles to remove cake from pan.  Using a sharp knife dipped in hot water, slice cake.  Top each slice with whipping cream and chocolate syrup.

Note:  This cake can be made well in advance, wrapped in heavy duty foil and plastic wrap and stored in freezer.

Serves 15.