Flat Lake, Alaska
RECIPES

  1/2/11

Smoked salmon fettuccini for dinner.

1/2/11

Smoked salmon fettuccini in-the-making.

Smoked Salmon Pasta Recipe (the salmon adaptation is below the pasta recipe)- By popular request (one from a Flat Lake resident and one from a friend in France, where I am sure they will use 00 flour, as recommended by Nigella Lawson, and produce a much finer dough).
Basic Egg Pasta Dough - Pasta al' Uovo
To make about 1 pound (5 to 6 servings):
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water

Place flour in a large bowl.  Make a well in the center.  Break the eggs into the well.  Add the salt, oil, and water.  Beat the mixture in the well with a fork.  Using the fork, gently start to work the flour into the liquid.  Continue until the dough becomes sticky and difficult to work with the fork.  Use your hands to form the rough dough into a ball.  Transfer the dough to a lightly floured surface.  Knead the dough until it is smooth and elastic, about 10 minutes.  Cover with a towel and let rest for 10 to 15 minutes.  Roll the dough to your desired thickness.  Roll the flattened dough into a long tube and slice as thinly as possible.  The noodles can now be unrolled and dried for later use or added directly to soups.

Smoked Salmon Pasta Dough
Follow the recipe above, but use only two eggs and omit the salt.  Finely chop 4 ounces of smoked salmon.  Combine the salmon with the eggs.  Add the remaining ingredients and proceed as directed for Egg Pasta Dough.

Note:
(I had to add two more tablespoons of warm water to get the ball to stick together.)  This pasta has a salmon color and delicate flavor.  (I simmered the pasta in beef stock, which did not hide the delicate salmon flavor at all.)  A simple way to serve it is to toss it with butter and sprinkle with additional diced salmon.  Finish with a bit of sour cream and a dusting of chopped chives.  (I served it with sautéed onions and peppers.  Our next meal - there's enough for at least two meals here - I will add sliced green olives to the sautéed vegetables.) - Larry

Dusek Family Holiday Sauerkraut (from NPR)
2 32-ounce bottles of sauerkraut
Chicken broth
1 large yellow onion, sliced in rings
1 1/2 tablespoons caraway seeds
1 tablespoon of dill weed
1 teaspoon pepper

Rinse sauerkraut in colander and drain moisture, and then put in a pot. Pour chicken broth over the sauerkraut until just covered. Add onion, caraway seeds, dill weed, pepper. Stir together, place on stove at medium temp and cover pot.

Cook and stir occasionally for several hours for the best result of blended flavors.

(It really only needs an hour probably, but we love the smell along with the turkey cooking.)

When ready to serve, drain the juice from sauerkraut.

You can add little pieces of dark or light turkey, and also pour on gravy to make it creamy.

(If you're lucky, you'll have enough left over so you can enjoy a turkey sauerkraut cranberry sandwich the next day!)

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