Consomme With Herb Dumplings Food

HERB DUMPLINGS

Steps:

• Beat eggs lightly and stir in remaining ingredients.
• Bring a pan of salted water to a simmer. Drop tiny spoonfuls of batter into water. Simmer until dumplings are tender and rise to the surface, about 4 to 5 minutes.
• Remove dumplings from water with a slotted spoon and set aside until ready to serve; reheat in consomme.

LOBSTER DUMPLING IN SEAFOOD CONSOMME

Steps:

• In a food processor, puree the shrimp, lobster, mascarpone cheese, egg, ginger, water chestnuts, and cilantro. Transfer to a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate for one hour. Consomme: Place the broth, water and dashi in a pot bring to a boil. Lower the heat and simmer for a few minutes. Dumplings: Lay out the wrappers on a work surface and place a heaping teaspoon of the filling in the center of each. Wet the edges of each wrapper with a little bit of water, gather the edges together, and twist to close. Place the dumplings on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate until ready to use. Bring a large saucepan of water to a boil and cook the dumplings for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and serve with the consomme. Garnish with bell peppers and cilantro.

CONSOMME WITH HERB DUMPLINGS

Steps:

• Heat stock to lukewarm. Combine leeks, celery, parsley, carrots, tarragon, thyme, salt, peppercorns, egg whites, and eggshells and stir into stock. Turn heat to high and stir constantly until mixture comes to a boil (it will become cloudy). As soon as the mixture boils, turn down heat to very low.
• A crust will form on top. Make a hole in crust with a ladle to allow liquid to boil through. Ladle liquid over surface of crust several times during first few minutes. Let stock simmer for 30 minutes, then turn off heat. Let stand for 10 minutes.
• Line a sieve with damp cheesecloth or a damp, clean kitchen towel. Carefully ladle consomme through sieve, discarding solids. Adjust seasonings. Set consomme aside or let cool and refrigerate until ready to use.
• A few minutes before serving, bring consomme to a simmer and add zucchini, squash, and Herb Dumplings. Simmer until dumplings are heated through, 3 to 4 minutes. Garnish with chives, and serve.

VEGETARIAN CONSOMME WITH LEMON-YOGURT DUMPLINGS

Steps:

• Do not peel the vegetables or the apple – just rinse them off, cut up into big chunks and place in soup kettle.
• Add the parsley, dill, paprika, egg shells (from dumpling ingredients) and 3 quarts cold water.
• Bring to a boil, skim top, if necessary.
• Reduce heat, cover and simmer for 1 ½ hours.
• Strain broth through a sieve lined with a double layer of cheesecloth.
• Press down on the ingredients in the sieve with the back of a spoon to remove all liquid.
• Keep hot while preparing dumplings.
• Combine all dry dumpling ingredients in top of a sifter and sift into a large bowl.
• Lightly beat eggs with yogurt, herbs, lemon peel and juice.
• Mix with flour and add 1-3 T of milk to form moist batter.
• (it should not be too runny, but heavy enough to drop off the tip of a spoon) Bring soup to a slow, rolling boil.
• Drop dumplings from T to form 10-12 mounds spread over the surface of the soup to allow for swelling.
• Cover and cook 20 minutes.