Dinner in 25 Minutes

Farfalle With Salmon, Parsley and Olive-Mustard Butter

4 to 6 servings

Piquant Mediterranean flavors make a great foil for the mild salmon and pasta. Look for pitted olives. Adapted from "Salmon," by Diane Morgan (Chronicle Books, 2005).

1 pound farfalle (bow-tie) pasta

6 tablespoons unsalted butter

3 shallots, thinly sliced

2/3 cup pitted and halved kalamata olives

3 tablespoons capers, rinsed and drained

2 teaspoons Dijon-style mustard

1 pound salmon fillet, skin and pin bones removed, cut into bite-size pieces

2/3 cup chopped flat-leaf parsley


Freshly ground black pepper

Boil a large pot of salted water over high heat. Add the pasta and boil until cooked but still slightly chewy, about 10 minutes.

Meanwhile, in a large skillet or saute pan over medium heat, melt the butter. Add the shallots and cook, stirring, until soft but not brown, about 3 minutes. Add the olives, capers and mustard and stir to combine. Add the salmon and cook, stirring, until it is just cooked through, about 3 minutes. Add the parsley and the salt and pepper to taste. Set aside.

Drain the pasta. Add it to the sauce and toss to coat. Divide the pasta among warmed plates, spooning any remaining salmon, olives and capers on top. Serve immediately.

Per serving (based on 4): 547 calories, 25 g protein, 60 g carbohydrates, 22 g fat, 74 mg cholesterol, 9 g saturated fat, 437 mg sodium, 2 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com

-- Marcia Kramer

NAME CHANGE | Del Ray Dreamery

The custards will stay the same, but the name of Del Ray Dreamery (2310 Mount Vernon Ave., Alexandria; 703-683-7767) is changing. Liz Davis, owner of the frozen custard shop, says a national corporation that makes ice cream under the "Dreamery" label filed suit against her five-year-old business. The new name, selected from customers' suggestions, is That Custard Place in Del Ray. Stephani Locket of Alexandria, who submitted the winning entry, will receive free frozen custard for a year.

Runners-up included Del Ray Creamery, Del Ray Dips, Moo on the Avenue, Del Ray Dish, the Custard Snob, Licks and Laughs, and Dairy Godmother.

Honorable mention went to Uve Hodgins of Alexandria for Dairy Readiness Emergency Aid Management/Early Response Yurt (DREAMERY).

The shop's new sign should be up in two weeks.

SHOPPING CART | Cutting Edge

* An orderly way to serve bread at the table: Napa Style's baguette slicer is made of acacia wood and is wide enough to hold Italian bread as well; 26 inches by 31/4 inches by 11/4 inches tall, $49; order by calling 866-776-6272 or online at www.napastyle.com.

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* Easy does it: Upgrade your plastic bag-carrying with the One-Grip by Sierra Housewares Inc., a lightweight contraption onto which bag handles can be loaded with push-button ease; $4.49, available at Rodman's stores.

EGG NOD | Humane Cause

What's the latest from a national food service company that caters to a college crowd? Bon Appetit Management -- and its 200 cafeterias -- has announced that, starting Nov. 5, it will be buying eggs from hens that haven't been confined in cages.

The company, which manages the food service locally at American and Gallaudet universities, has embraced one of the newest causes in the animal rights world. The cage-free egg policy was initiated in response both to a suggestion from American University student David Benzaquen and from information Bon Appetit sought out from the Humane Society.

Whole Foods, which has 178 stores nationwide, adopted a similar policy in January.

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TURKEY TROUBLESHOOTING: This year, let the Food section help solve your Thanksgiving dinner problems. Send us your questions, and we can help you: Find a new recipe for dessert. Figure out how to brine or deep-fry your turkey. Make lump-free gravy. Or even skip cooking entirely and do takeout.

Send us your questions by e-mail to food@ washpost.com, by phone at 202-334-7575 or during our weekly online chat at 1 p.m. Wednesdays. Questions will be answered in our Thanksgiving issues on Nov. 16 and Nov. 20. Please include your name and phone number so we can contact you. Questions due by Nov. 9.


THURSDAY: Chateau Ste. Michelle wine dinner at Stardust. Sponsored by the Curious Grape. $89 includes tax and tip. 6:30 p.m. 608 Montgomery St., Alexandria. Call 703-671-8700.

THURSDAY-SATURDAY: Food festival at St. Mary Armenian Church. Free admission. Thursday, 11 a.m-

2 p.m.; Friday and Saturday, 11 a.m.-2 p.m. and 5:30-9 p.m. 42nd and Fessenden streets NW. 202-363-1923.

SATURDAY: Growing and Cooking Garlic -- lecture and tasting at Green Spring Garden. $18. 10-11 a.m. 4603 Green Spring Rd., Alexandria. 703-642-5173.

SATURDAY: "Day of the Dead" Chocolate Festival -- cooking class at Rosa Mexicano. 10 a.m., lunch at noon. $50 includes three-course meal. 575 Seventh St. NW. Call 202-783-5522.

SATURDAY: Fall polenta dinner and dance at Holy Rosary Church Casa Italiana. $40. 6:30-11 p.m.

595 Third St. NW. See www.holyrosarychurchdc.org.

SATURDAY: Egly-Ouriet Champagne dinner at Michel Richard Citronelle. Special guest winemaker Michel Egly. Sponsored by Arrowine. $200 includes tax and tip 7 p.m. 3000 M St. NW. Call 703-525-0990.

TUESDAY: Po' Boy sandwiches assembled at Arcadiana by 10 local female chefs to help those still in need in New Orleans. $25 donations. 11:30 a.m. to 2:30 p.m. 901 New York Ave. NW. 703-534-8100.


NOV. 2: Reception and book signing with "The New American Cooking" author Joan Nathan to benefit the Jean-Louis Palladin Foundation. $20 contribution is suggested. 7-9 p.m. Whole Foods, 2233 Wisconsin Ave. NW. 202-333-5393 or www.jlpfoundation.org.

NOV. 2: Scottish beer dinner at the Royal Mile Pub. Sponsored by the American Institute of Wine and Food. $75 for nonmembers includes tax and tip. 7 p.m. 2407 Price Ave., Wheaton. Call 202-333-0421 or see www.aiwf.org/dc.

NOV. 2: The Fine Art of Breadmaking -- discussion with "Confessions of a French Baker" author Peter Mayle and Marvelous Market founder Mark Furstenberg. Sponsored by the Smithsonian Associates. $20 for nonmembers. National Museum of American History, 14th St. and Constitution Ave. NW. 202-357-3030 or see www.residentassociates.org.

NOV. 3: Deepavali, Hindu Festival of Lights -- dinner and discussion with "The Tastes and Textures of India" author Sambhu N. Banik. Sponsored by the Asia Society. $50 for nonmembers. 7 p.m. Sangam Restaurant, 1211 North Glebe Rd., Arlington. Call 202-833-2742 or see www.asiasociety.org/dc.

-- Terri Sapienza

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