THIS WEEK’S BIG NEWS
TUESDAY IS CHICKEN SOUP DAY
RUSSIAN CHICKEN AND DUMPLING SOUP
Tomorrow’s chicken soup brings you all of the flavors of a comforting soup from RUSSIA. Dill, potatoes, onion with lovely little dumplings. Limited quantities, as usual. $12 per big bowl.
MONTHLY CULTURE FEAST: ISRAELI-AZERBAIJANI DINNER AT RAY
RAY will be celebrating the flavors of AZERBAIJANI food in Israel with a special supplementary menu on May 9. Israeli-Azerbaijani menu is $40, beverages and gratuity excluded. Reservations: 503-288-6200, vegetarian or non-vegetarian options are available. If you make a reservation on line, please note regular dinner of vegetarian option.
Wonderful beverage pairing available: will include fermented rhubarb and strawberry spritzer!
Yogurt soup with spring peas and asparagus: mint, cilantro
Lamb braised with cilantro: flatbread, fermented vegetables
Lemon tart: tarragon cream
Chef Jenn’s Book of Greens was honored with an IACP award and James Beard nomination! Here is one of our favorite spring recipes from the book.
Miso soup stracciatella with ramp greens
Here is an example of a cross-cultural dish that works on many levels. Ramp greens bridge the Italian and Asian influences in this warming soup. Miso, of course, is commonly used in Asia. And stracciatella is a word that you see a lot in Italian cuisine. It means “long strands,” and it can be used to describe a string cheese, an ice cream with strands of chocolate, or, in this case, the strands of egg in a soup, which hearkens to Chinese egg drop soup. Ramp perfumes the soup with the flavors of leek and garlic, which pervade both cultures. Since ramps have a very short season, feel free to swap them out for green onion tops.
2 cups [480 ml] double chicken stock (page 299) or vegetable stock
1⁄4 cup [20 g] loosely packed cut-up ramp greens, cut in 1⁄4-inch [6-mm] pieces
3 tablespoons red miso
Crack the eggs into a small bowl and beat with a fork until fully combined. Set aside.
In a small pot, heat the chicken stock and ramp greens over high heat until the stock boils. Immediately turn the heat to low. There should be no simmer at this point. Using a whisk, stir in the miso until fully dissolved.
Remove the pot from the heat and immediately drizzle the beaten eggs off the fork tines and into the pot of soup, drizzling around the pot to make long strands. The residual heat will cook the eggs to a very tender finish.
Carefully tip the soup pot and pour the soup into a bowl without damaging the soft curds of cooked egg. Enjoy immediately.
OTHER GREENS TO TRY chrysanthemum greens
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Portland, OR 97227