Duck Egg Ravioli

Fresh Egg Pasta:

2 3/4 cup wheat flour
4 eggs, room temperature

Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest at room temperature at least 20 minutes and up to 2 hours.

Filling:
You have two options. You can mix all ingredients except for the duck eggs, fill the ravioli, then crack an egg into each ravioli. This is the "traditional" way to do it. However, this also results in REALLY HUGE ravioli. But it's also way cooler, in presentation and texture. So if you don't want REALLY HUGE ravioli, simply mix the duck egg into the filling. It will not be as thick, but it will still have the full flavor, if not the same texture or drama. 

Cut dough into 8 equal pieces. Cover with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine or roll out as thinly as possible with rolling pin. Cut into 2x2 inch squares. Fill each with 1 heaping teaspoon of filling mixture, top with second square, and tamp edges down with fork.

Chilled Berry and Greek Yogurt Pie

Combine:
2 cups sugar cookie or Vanilla Wafer cookie crumbs, finely crushed or ground in food processor
1/2 cup butter, softened
When throughly mixed, press evenly into springform pan.
Bake in 350˚F oven for about 10 minutes. Let cool completely before proceeding.

Mix any combination of the following in medium saucepan over medium heat:
3 cups blueberries, strawberries, raspberries, blackberries, huckleberries, or other sweet berries
Add:
1 cup granulated sugar
1/4 cup flour
1 tsp vanilla
a few drops of almond extract
pinch of salt
Stir until sugar begins to dissolve.

Stir 2 packets of gelatin into 1/4 cup of water, and let sit for 30 seconds.
Add to berry mixture.
Cook briefly, stirring, until gelatin melts completely.
Stir in 2 cups greek yogurt (not fat free).

Pour berry mixture over prepared crust.
Refrigerate until chilled and set, at least two hours.

Serve topped with fresh berries and whipped cream or creme fraiche.

Salmon Bisque with Tarragon

This soup is a great way to use leftover salmon or cheap salmon trimmings from the store. Cottage cheese adds a creamy tartness, and the curds compliment the texture of the salmon, but if cottage cheese curds in soup sound too weird, substitute creme fraiche, sour cream, or simply leave out the sour dairy altogether.

1 green bell pepper
3 stalks celery
1 carrot
1/2 of one onion
1/2 of one sweet potato or yam
1 tbsp oil (I prefer grapeseed or sunflower, but any will do)
2-3 cups vegetable broth or water
a pinch of sage
a pinch of thyme
1 lb. of cooked salmon, fully de-boned
1 cup 2% or whole milk
salt and pepper to taste
3 tbsp chopped fresh tarragon
cottage cheese, creme fraiche, or sour cream, optional

Coarsely chop the vegetables. Heat the oil in a large pot over medium heat. Add onion, bell pepper, celery, and carrot. Cook until slightly softened, about 5 minutes. Add sweet potato and enough broth or water to cover the vegetables. Bring to a simmer, and cook until soft, about 5-8 minutes. Sprinkle in sage, thyme, salt, and pepper.

Using a blender or food processor, puree the vegetable mixture until completely smooth, in multiple batches if necessary. Be very careful blending hot liquids, and always do small batches to avoid splattering or trapped pressure from steam. Return vegetable puree to pot.

Stir de-boned salmon and milk into the vegetable puree. If bisque is still very thick, add vegetable broth until the soup is a desired consistency- not too thick, but also not watery. Season to taste with more salt and pepper if necessary.

Serve in large bowls, with a sprinkle of tarragon and a dollop of cottage cheese, creme fraiche, or sour cream if desired.

Tarragon and Snap Pea Salad with Fresh Mozzarella

The delicate flavors of fresh Mozzarella are often overpowered by the stronger flavors of basil, tomatoes, garlic, or onions. In this salad, all ingredients should be fairly mildly flavored and lightly dressed. A sprinkle of edible flowers can add some nice color, if you have them.

1 bunch Mizuna, coarsely chopped (about 4 cups, chopped)*
1 cup snap peas, coarsely chopped at a diagonal angle
2 tsp fresh tarragon, minced
2 tsp white wine vinegar
salt and pepper
1/2 lb. fresh mozzarella
1 tbsp mild-flavored oil, such as grapeseed or sunflower
Mild flavored edible flowers, such as violets or pansies, optional.

Combine the greens, peas, and tarragon in a large bowl. Sprinkle with salt and pepper, and toss greens until thoroughly combined. Dress with 1 or two teaspoons of vinegar, to taste. In separate bowl, season mozzarella with salt and 1 tablespoon oil. Toss to coat. Add mozzarella to green mixture and toss gently. Garnish with edible flowers.


*other light, tender greens (watercress, miner's lettuce, baby spinach, baby lettuce, mild edible flowers, etc.) can be substituted