1-CUP AP FLOUR

1-CUP SEMOLINA FLOUR

2 – 3 EGGS

1 TSP SALT

1 TBSP OLIVE OIL

COLD WATER AS NEEDED 4-6 TBSP

METHOD OF PREPARATION:

In a bowl mix flours together and place on work surface, make a “well. “Mix eggs, oil, and salt and place in “well.” With fingers or fork start to mix in flour, add a TBSP or two of water, and continue to mix in flour, add more water as needed. When you have dough, start to knead it until you have smooth dough, cover with a damp towel and let rest for 15 minutes. Cut into 4 pieces and take one and start to flatten with your palm and fingers. Roll with pin or start in Pasta machine on widest setting. Roll out to desired thickness and cut.

TO COOK FRESH PASTA:

Bring to a boil approximately 3 Quarts of water. When water is boiling add salt (I prefer kosher) to water and add pasta. Fresh pasta only takes 2 to 3 minutes to cook. Drain and add to your sauce, mix until coated and serve. ENJOY

FOR FLAVORED PASTA:

TOMATO PASTA: add 2 TBSP or more to the egg mixture, mix well add to flour well.

SPINACH PASTA: using either fresh or frozen spinach, cook, squeeze dry and puree in food processor, add ¼ cup to egg mixture.

NOTE: You can flavor your pasta with pretty much anything you like, to compliment the sauce or protein you are matching it with. ENJOY

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INGREDIENTS:

1. 2# Moose meat
2. 1 med. onion med. dice
3. 1 sweet red pepper med dice
4. 2 stalks celery med dice
5. 1 carrot med dice
6. 3 -4 red potato med dice
7. 2 cloves chopped garlic
8. 1 can diced tomatoes
9. 1 quart veg or chicken stock
10. salt and pepper to taste

PROCEDURE:

1. Marinate the meat in red wine with crushed garlic, bay leaf, and peppercorns.
2. Pre-heat a heavy bottom pot.
3. Pat dry meat.
4. Season with salt and pepper.
5. Add oil to pre-heated pot.
6. Add all ingredients and let stew for 2-3 hours, or until meat fully tenderizes.

The post Autumn Moose Stew appeared first on Armand's Kitchen.

BRAISED RED CABBAGE

INGREDENTS:

2 TBSP OIL

4 STRIPS BACON, CUT INTO LARDONS

1 MEDIUM ONION DICED

1 MEDIUM HEAD RED CABBAGE, CUT THIN, SHREDED

2 GREEN APPLES, LARGE DICED

¼ CUP BROWN SUGAR

½ CUP APPLE, OR RED WINE VINEGAR

¼ TSP GROUND CLOVES

PROCEDURE:

1. COOK BACON AND ONIONS IN OIL UNTIL SOFT

2. ADD BROWN SUGAR AND CLOVES

3. ADD APPLES, AND CABBAGE, STIR UNTIL COMBINED.

4. LOWER HEAT TO LOW, COVER AND LET BRAISE FOR 40 TO 45 MINUTES, STIRRING OCASTIONALY.

5. SEASON WITH SAT AND PEPPER TO TASTE.

SALT AND PEPPER TO TASTE!

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