INGREDIENTS:

2 CLOVES GARLIC

2 TBSP CHOPPED PARSLEY

½ POUND SLICED PANCETTA OR SMOKED BACON

2 TBSP BUTTER, UNSALTED

¼ CUP DRY WHITE WINE

4 LARGE EGGS

¼ CUP HEAVY CREAM

¾ CUPS GRATED PARMESAN CHEESE

SALT AND LOTS OF FRESH GROUND BLACK PEPPER, TO TASTE

PROCEDURE:

1. CHOPTHE GARLIC AND PARSLEY (STEMS REMOVED) DON’T MIX
2. SLICE PANCETTA ¼ BY 2 INCHES (LARDONS), REMOVE RIND IF DESIRED
3. IN A BOWL BEAT WITH FORK, EGGS, CREAM, PARM CHEESE, SALT AND PEPPER.

TO FINISH:

MELT BUTTER IN PAN, ADD GARLIC AND PANCETTA SAUTE 2 – 3 MINUTES ADD WHITE WINE AND REDUCE BY 1/2. ADD HOT PASTA TO PAN, ADD EGG AND CHEESE MIXTURE, REMOVE FROM HEAT,TOSS UNTIL COATED, TASTE FOR SEASONING, ADD CHOPPED PARSLEY, TOSS AND SERVE.

ENJOY!

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I USED SUMMER SQUASH, ZUCCHINI, EGGPLANT, AND ASSORTED PEPPERS, AND ONIONS. YOU CAN USE ANY VEGETABLE YOU LIKE.

CUT VEGETABLES ON THE BIAS (ON AN ANGLE) PLACE IN BOWL, DIZZLE WITH OLIVE OIL

SALT AND PEPPER AND ITALIAN SEASONING.

PLACE ON SHEET PAN AND ROAST IN 350 OVEN FOR 35 TO 40 MINUTES, STIR ONCE. COOK UNTIL VEGETABLES STRAT TO BROWN.

RICCOTA MIXTURE:

1 CONTAINER RICCOTA (1 POUND)

2 EGGS

CHOPPED PARSLEY

SALT AND PEPPER

PUT SOME TOMATO SAUCE IN BOTTOM OVEN PAN, PLACE FRESH TOMATO, SPINACH OR PLAIN PASTA DOWN, LAYER SOME OF THE VEGETABLES, SPREAD RICCOTA MIX SPRINKLE WITH PARM CHEESE OR SLICES OF PROVALONE. REPEAT PROCESS, TOP WITH RICCOTA MIS AND PARM OR PROVALONE.

BAKE IN 350 OVEN 40 TO 45 MINUTE OR UNTIL HOT AND BUBBLEY.

LET REST FOR 15 MINUTES BEFORE SLICING.

ENJOY

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½ POUND COOKED LOBSTER MEAT, CHOPPED

1 SHALLOT, MINCED

2 TBSP PARSLEY, CHOPPED

½ CUP RICOTTA CHEESE

3 – 4 TBSP PARMIGIAN CHEESE, GRATED

SALT AND PEPPER TO TASTE

PROCEDURE:

IN BOWL MIX FILLING

ROLL OUT PASTA INTO SHEETS AND BRUSH WITH WATER, PLACE ABOUT 1TBSP OF FILLING INTO PASTA AND FOLD OVER OTHER ½ AND PRESS TO SEAL, CUT INTO RAVIOLLI.

PLACE IN BOILING SALTED WATER FOR 3 – 4 MINUTES, PLACE IN SAUCE.

SAUCE:

TOMATO SAUCE WITH SOME HEAVY CREAM, VODKA, AND PARM CHEESE, GARNISH WITH EITHER COOKED LOBSTER MEAT AND CHOPPED PARSLEY.

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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.

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INGREDIENTS:

2 ½ CUPS AP FLOUR

2 EGGS, LIGHTLY BEATEN

½ CUP MILK

½ CUP WATER

¼ TSP SALT

PROCEDURE:

MIX EGGS MILK AND WATER TOGETHER

MIX FLOUR AND SALT

GRADUALlY ADD WET MIXTURE TO FORM DOUGH, ADJUST AS NEEDED.

BRING 4 QT. SALTED WATER TO A BOIL, DROP SPAETZLE’S, WHEN THEY FLOAT, REMOVE TO A ICE WATER BATH. WHEN CHILLED REMOVE AND DRAIN ON A TOWEL.

TO FINISH:

HEAT BUTTER OR OIL IN PAN, ADD NOODLES, COOK UNTIL LIGHTLY BROWNED.

SERVE ANY WAY YOU WOULD LIKE, WITH SAUCE, CHEESE, OR BACON BITS.

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1 SHALLOT MINCED

2 TBSP BUTTER

1 – 10 OZ. PKG MUSHROOM (BABY BELLA OR WHITE)

1/2 TO ¾ CUPS HEAVY CREAM

½ CUP WHITE WINE

SALT AND PEPPER TO TASTE

PROCEDURE

SWAET SHALLOTS IN BUTTER UNTIL SOFT

ADD MUSHROOMS AND COOK UNTIL WILTED, COOKED

ADD WINE AND REDUCE BY HALF

ADD CREAM AND REDUCE UNTIL THICKEND

SEASON TO TASTE

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INGREDIENTS

1 CUP WHOLE MILK

½ CUP HEAVY CREAM

3 TBSP LEMON ZEST

½ CUP FRESH LEMON JUICE

1 CUP GRANULATED SUGAR, DIVIDED; ¾ AND 1/4

¼ CUP ALL PURPOSE FLOUR

½ TSP BAKING POWDER

1/8 TSP SALT

2 LARGE EGGS, SEPARATED

2 LARGE EGG WHITES

½ TSP PURE VINILLA

PROCEDURE

1. PRE-HEAT OVEN TO 325 WITH OVEN RACK SET IN THE MIDDLE. SET UP BAIN MARIE, 6 RAMIKINS IN OVEN PAN W/ TOWEL.
2. BRING MILK AND CREAM TO A SIMMER, MED-LOW HEAT.
3. REMOVE FROM HEAT WHISK IN LEMON ZEST, COVER AND LET STAND.
4. IN A MIXING BOWL, MIX ¾ CUP SUGAR, FLOUR,BAKING POWDER,AND SALT. WHISK UNTIL MIXED.
5. IN A SECOND BOWL, COMBINE EGG YOLKS, VINILLA,  LEMON JUICE AND STRAINED MILK MIXTURE. WHISK.
6. WHISK WET INTO DRY AND MIX UNTIL SMOOTH
7. START EGG WHITES ON LOW SPEED, MIX ABOUT 1 MINUTE,INCREASE SPEED, MIX ABOUT ONE MINUTE, GRADUALLY ADD ¼ CUP SUGAR AND WHIP TO SOFT PEAKS.
8. WHISK ¼ OF THE EGG WHITE MIXTURE INTO BATTER, THEN FOLD IN REMAINING WITH SPATULA, UNTIL SMOOTH.
9. LADDLE MIXTURE INTO RAMIKINS,PLACE ON OVEN RACK,ADD COLD WATER TO COME UP 1/3 OF THE WAY ON RAMIKINS. BAKE 50 TO 55 MINUTES OR WHEN THE CENTER REACHS175 DEGREES.
10. REMOVE FROM OVEN AND LET STAND FOR 15 MINUTES AND
11. MOVE TO A WIRE RACK.

BLUEBERRY COMPOTE SAUCE

YEILD 1 CUP

1 TBSP UNSALTED BUTTER

10 OZ. (2 CUPS) FROZEN BLUEBERRIES

2 TBSP SUGAR, PLUS MORE IF NEEDED

½ TSP LEMON JUICE

PROCEDURE

PLACE BUTTER IN SAUCE PAN AND MELT, ADD SUGAR,SALT AND BLUEBERRIES AND COOK UNTIL ¼ THE JUICE REMAINS, 6 TO 8 MINUTES. REMOVE FROM HEAT AND ADD LEMON JUICE AND ADDITIONAL SUGAR TO TASTE.

Recipe adapted from cooks magizene, march/april 2014

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PREP TIME: 45 MINUTES

COOK TIME 15 MINUTES

INGREDIENTS

4   4 – 6OZ. SKINLESS, BONELESS CHICKEN BREAST

3 CUPS FRESH BREAD CRUMBS (WHITE BREAD CRUSTS REMOVED)

8 SLICES FRESH TOMATOES

4-6-8 SLICES GRUYERE’ CHEESE

1-CUP AP FLOUR SEASOND (SALT&PEPPER)

BATTER CONSISTING OF 2 EGGS 1-CUP MILK AND ENOUGH FLOUR TO MAKE A LIGHT BATTER ABOUT 1 TO 11/2 CUP FLOUR.

OIL AND MELTED BUTTER MIXED

PROCEDURE

POUND CHICKEN BREAST TO AN EVEN THICKNESS, BETWEEN 2 PIECES OF PLASTIC WRAP, SEASON WITH SALT AND PEPPER.

DREDGE IN SEASONED FLOUR, PATTING OFF EXCESS.

DIP IN BATTER LETTING EXCESS TO DRIP OFF AND PLACE IN FRESH BREAD CRUMBS AND PRESS ON.

HEAT SKILLET, ADD OIL, BUTTER MIXTURE AND LAY CUTLETS IN AWAY FROM YOU, SO NOT TO SPLASH HOT OIL.

TURN WHEN BROWNED, FINISH AND PLACE ON TOWELS TO DRAIN.

TOP WITH SLICED TOMATOES, AND CHEESE. PUT ON COOKIE SHEET AND PLACE UNDER BROILER UNTIL CHEESE IS MELTED AND BUBBLEY.

PLACE ON PLATE AND NAPE’ WITH MUSHROOM SAUCE.

FRESH MUSHROOM SAUCE

1 SHALLOT MINCED

2 TBSP BUTTER

1 – 10 OZ. PKG MUSHROOM (BABY BELLA OR WHITE)

1/2 TO ¾ CUPS HEAVY CREAM

½ CUP WHITE WINE

SALT AND PEPPER TO TASTE

PROCEDURE

SWAET SHALLOTS IN BUTTER UNTIL SOFT

ADD MUSHROOMS AND COOK UNTIL WILTED, COOKED

ADD WINE AND REDUCE BY HALF

ADD CREAM AND REDUCE UNTIL THICKEND

SEASON TO TASTE

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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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