September 9, 2014 Dinner Chicken Soup with Ribbles and tomatoes with a creamy mayonnaise Dijonnaise dressing

September 9, 2014   Dinner   Chicken Soup with Ribbles and tomatoes with a creamy mayonnaise Dijonnaise dressing

To me this is a dish whose origin is cloaked in the distant fog of German history, as far as I can tell. 

 Most of the recipes I found using ribbles include them in potato soup, which sounds really Germanic and very rustic and peasant (peasant means making the best dish we can with the meager ingredients we have, such as potatoes, eggs, flour and a dab of butter). 

On this one I just followed Suzette’s instructions with only a couple of suggestions, such as using a mirepoix to make the chicken soup, and we coasted to a very satisfactory result relying on her German cultural roots and Pennsylvania Deutsch background to guide us. 

We bought leeks at the Santa Fe Farmer’s Market on Saturday.  Then Saturday evening we created a chicken stock by covering and cooking cubed and PPI roasted chicken with water.  I then boned and cubed the chicken.   

On Sunday we made a mirepoix by sautéing diced carrots, leek and celery for about twenty minutes and then adding the chicken stock back to the mirepoix. 

Then on Tuesday evening Suzette made the ribbles and we added them to the soup and Suzette sliced the tomatoes she had bought at the Los Lunas Farmer’s Market and she garnished them with a creamy Dijonnaise dressing made by adding mayonnaise to the PPI Dijonnaise dressing I made for lunch for my salad (Italian white vinegar, shallots, tarragon, Dijon mustard, and olive oil with a dash of salt and pepper).

We drank Concannon Sauvignon Blanc by the pond and talked about the remodel of the candy store at Romero and Mountain Road.

Here is a basic recipe for Ribbles

RIBBLES:

1 1/2 c. flour
4 egg yolks
1/2 tsp. salt (or to taste)
1 lg. lump of butter

Make ribbles by mixing flour and egg yolk together slowly. You may have to add a little water to yolks. Mix until you have little lumps or ribbles.

We liked the Concannon Sauvignon Blanc, which I had previously dismissed as a serious wine because I bought it on a closeout at 3 bottles for $10.00 at Jubilation several years ago. But recently I am seeing more and more of it as at intermediate prices and it is a historic winery dating back to 1883.

Here is some info on the wine:

Sauvignon Blanc was planted in Livermore Valley in the 1880s, and it has become a hallmark varietal for all of California. Livermore Valley Sauvignon Blancs are known for their racy, intense flavor and outstanding balance. Our grapes are grown in the San Francisco Bay appellation and California's Central Coast where they flourish due to the cool coastal climate - a climate that encourages the vines to concentrate their flavors in the ripening of their fruit. The result: Our world-class and award-winning Sauvignon Blanc.

Bon Appétit