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Potato Soup and Chive DumplingsFeatured Recipe

Potato Soup and Chive Dumplings

Chive Dumplings 

  • 1/4 C Ricotta Whole Milk
  • 1 Egg
  • 1/4 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper
  • 1/4 C Yellow Cornmeal
  • 1/4 C chopped fresh Chives
  • Vegetable Stock to simmer

Combine ricotta in food processor and process until smooth.  Add beaten egg and season with salt and pepper.  Combine with cornmeal until completely smooth.  Transfer to a clean bowl, add chives and mix.  Let rest for 10 minutes and then form into 4 balls of 46 grams per dumpling.

Bring vegetable stock to the simmer and add dumplings just enough to not crowd the pot.  Once they float allow to simmer for 1 more minute, remove with a slotted spoon and set aside.

Reheat for service in a poaching vegetable stock liquid.

Potato Soup

  • ½ Tsp Vegetable Oil
  • 2 C chopped White Onions
  • 2 C diced White Potatoes
  • 3 C Chicken or Vegetable Stock
  • 4 sprigs of fresh Thyme, including stems
  • Salt and pepper to taste

Sweat onions in vegetable oil until translucent.  Add diced potatoes and sauté for 1 minute.  Add stock and thyme and simmer until potatoes are fully cooked roughly 15 mins.

Remove thyme stems from pot and puree in a blender until smooth.  Season to taste.

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