Migraine Meals

This recipe, noodles smothered in a rich, creamy sauce of salmon, chanterelle mushrooms, and peas, reminds me of one of my childhood favorites: Tuna Noona Casserole. (Which I learned only in adulthood is referred to by most people as, “Tuna Noodle Casserole”. Who knew? And who knew that roll-em-ups are actually called “burritos”?)

I broke the rules on this one. “Smoked” items are on the list of potential migraine trigger foods. But I couldn’t resist adding smoked salmon to this recipe. It was just too perfect. If you are a very strict follower of the the low-tyramine diet from the National Headache Foundation or David Buchholz’ Heal Your Headache, then substitute poached salmon. It’ll still be very good.

assembling the ingredients

Feeling a bit of culinary ambition, I decided to make the pasta myself. Have I mentioned before my devotion to those plump little cuties called Troffie? Troffie, as made by local pasta purveyor Pasteria Lucchese, is a short, fat, hand-rolled pasta. They are slightly reminiscent in texture and mouth feel to hand-shaved Chinese noodles. Wouldn’t it be great, I thought to myself, if I could just mix a little flour, eggs and water, roll the dough between my palms, and make my own? Easy, right?

Well it was easy. Easy to make them icky. They looked delightful before I cooked them, dusted in flour, each a little different from the next. But after they came out of the water they were super fat and jaw-achingly chewy. Where did I go wrong? Pasta experts, please give me your tips!

the pasta looked good before I cooked it

Maybe the pasta making is best left to the professionals. But anyone can take on the sauce:

Salmon and Chanterelle Cream Sauce

Saute a couple handfuls of chopped mushrooms in butter and olive oil till softened a bit, add 1 cup of thawed frozen peas and some garlic and saute another minute. Throw in some big pinches of flour and mix it in for 30 seconds or so. Add 8 oz. heavy cream and stir. When the cream has heated, see how you like the thickness of the sauce –  you may want to add in a little more liquid (I used chicken broth). Add 1/2 lb smoked or poached salmon and cook until salmon is heated through. Serve over pasta.

homemade makaruni with salmon and chanterelle cream sauce