Anyway, it worked like a charm! I was especially pleased by the pasta recipes that came with the instruction manual - not for the recipes themselves, but for the directions. I have always done the traditional make a well with the flour, break the eggs into it, etc., but these directions just said to put everything in the stand mixer bowl and use the dough hook. I personally couldn't taste the difference and it was SO much easier. (Somewhere, someone's Italian Grandmother is rolling over in her grave... but not mine. First, because she's not dead. And second, because she's all about saving time!).
So I made basically the equivalent of fettuccine, which came out very nicely, and I had enough left over to freeze about three servings - so we'll see how that works out later.
The salmon itself was not caught or grown locally, but it was processed locally at Rushing Waters. Apparently the grocery store "can't" sell their smoked trout, which is local. The guy working behind the fish counter didn't want to elaborate.
Smoked Salmon and Goat Cheese Pasta with Spinach and Mushrooms
- Pasta (about two servings worth)
- Olive Oil
- 1/4 cup red onion
- 1-2 cloves garlic (I found more local garlic!! YAY!!)
- 1/2 lb. mixed mushrooms
- 3 tbsp. butter
- 1/2 cup white wine - preferably something a little more acidic, like a pinot gris
- 4-5 big handfuls spinach, chopped roughly
- 1 fillet smoked salmon, skin removed and chopped roughly
- 3 oz. goat cheese, crumbled
- Salt and pepper
Top with freshly ground pepper if desired.
If I would have had them, I would have added tomatoes to this as well. They would have added color and a nice texture. Next time!
Total non-local ingredients:
- Olive Oil