I usually don’t think of Salt Lake City as a culinary destination, BUT…I now have a new view on that notion. This week we discovered The Copper Onion, recommended by our Graphic Designer and Artist for Cook the Part, Traci O’Very Covey. The menu was creative and filled with interesting choices emphasizing seasonal, local fare. Our entrées were extraordinary: Griddled Alaskan Halibut with herbed spaetzle, piquillo pepper vinaigrette, and creminelli sausage, and Cast-iron Mary’s Chicken in vinegar sauce with market vegetables, roasted potatoes and roasted garlic. Fabulous dinner with great prices and superb service.
We met Chef Ryan Lowder, who was happy to share the recipe for a signature dish, Riccota Dumplings, included below.
I leave his interesting notes on the list of ingredients for a chuckle. We will have to try these Ricotta Dumplings during our next visit!
2 lbs. ricotta
4 egg yolks
1/2 lb. parmigiano reggiano cheap parm
1 lb. spinach lanched
1 1/2 cups flour
.3 tsp nutmeg
preserved lemon garnish
- Blanch spinach and squeeze the hell out of it – chop fine
- Combine all but the flour and mix well
- Add flour in small amounts and mix until just blended
- Make sure you sample to check seasoning
- On the pickup, place boiled dumpling in super hot brown butter and caramelize a dad bit
- Finish with thyme and lemon