But, will you…?

Dear reader,

If I do not write for more than a month will you still continue to come back….If I don’t write for two will I be forgotten?  What about 3?

It’s time for a change once again, and I feel it in my bones…something else is knocking at my door.  Will I open it.

Forget about that cryptic and personal message and lets focus on a new recipe.  Sheep’s milk Pecorino and Black Pepper Dumplings in a Chicken and Porcini Broth w/Mushrooms and Vegetables.  Alas, we are hitting a cold winter here in San Francisco and the other night amidst the rolling fog and mist came a new and very comforting soup.  I have to say that it held well for at least 4 days in the refrigerator, and all that I really had to do was add a bit more broth or water during the reheat, because the dumplings naturally thickened the soup.   The steaming bowl of soup called upon images of someone cozying up in a wool blanket next to a fireplace as he or she held the hot cup of soup in their hands for warmth.   Yum…and I would like to share this with you.

The soup is a homey concoction of sweet vegetables and rich cheeses…specked with a surprising spice from the soft broken black peppercorns.

Sheep’s Milk Pecorino and Black Pepper Dumplings in an Aromatic Chicken and Porcini Broth with Mushrooms and Vegetables.

For the Broth:

1 Whole Chicken

1 Gallon of Water

1 Bay Leaf

1 Yellow Onion Cut in 1/2

1 Carrot Cut in Rough Chunks

3 Stalks Celery Cut into Rough Chunks

1 C. Dried Porcinis

1 T. Black Peppercorns

Add the chicken and cover with water.   All the rest of the ingredients except Salt and Porcinis.  Bring to a Boil then simmer for at least 3-4 hours.  At 1.5 hours take out your chicken and remove the meat ( I prefer dark meat and only used the leg and thigh and partial breast meat).  Add your chicken back into the pot  as well as your porcinis and continue to cook for another 1.5 hours. While it is simmering skim off the muck that surfaces to the top.  Drain and continue to cook the rest of the meal…

Cool the reserved chicken meat.   Chop or pull apart the chicken meat to be added later into the soup.

For the Dumplings:

2 Cups All Purpose Flour

1 1/2 C. Grated Sheep’s Milk Pecorino

1 Egg beaten

1 C. Milk

1/2 C. Heavy Cream.

4. T Melted Butter

2 t. Baking Soda

1/2 T. Salt

2 T Course Ground Black Pepper

Add 1 egg to a medium-sized mixing bowl and beat.  Add your Milk, Heavy Cream and Butter.  In a separate bowl combine the following Dry ingredients: Flour, Baking Soda, Salt.  Combine the dry and wet ingredients incorporating until there are loose lumps.  Now add your Pecorino and Pepper.  Mix till no lumps appear.  Let sit for 15 minutes…

For the Soup:

1 C. Fresh Shucked Corn

1 C. Peas

1 Large Carrot (Shaved using a vegetable peeler)

1 1/2 C. Sliced Mushrooms ( I used a combination of: Shitake and Creminis)

1 C. Diced Onions

1 Sprig Rosemary

1 C. Heavy Cream.

1 T. Kosher Salt

1/4 C. Olive Oil .

In a lovely soup pot ( I love love the La Creuset enameled cast iron oven)  add the strained broth and salt, bring to a simmer.   In a separate sauté pan lightly sauté the following on medium to medium high heat: Onions, carrots, rosemary and Mushrooms and cream.

So because the dumplings will expand and are very fragile I recommend that you do not bring your pot to a boil when adding the dumplings.  Using a small spoon or Demitasse spoon,  form quenelles and softly drop into the simmering water.  Being careful to not add too many at once.  Cook covered for 15 minutes.  At this point they will be firm enough for you to add the rest of the ingredients.  Using a large soup spoon or object of your choice, hold the dumplings to one side and add the sautéed ingredients as well as the corn, peas and reserved chicken meat.  Continue to cook uncovered  on low simmering heat for another 20-30 minutes.

We enjoyed our dinner with a nice slide of toasted Tartine Walnut Loaf.  ENJOY.

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