Wednesday, February 9, 2011
It's Superbowl time!
The Superbowl was just a few days ago and even though DJ and I's team, the Philadelphia Eagles didn't make it to the game we still watched it. We had been invited to one of DJ's coworker's for the game and I brought one of my favorite game day recipe's. It comes from the All The Best cookbook from The Pampered Chef. The bread is 2 Pillsbury French bread dough packages put together and made in a circle. I brushed it with some garlic infused oil, egg wash and then sprinkled with some Italian seasoning. I used my bread knife and cut some slits in the top to add some texture. Bake at 350 for 30 min. Let cook completely then sliced through it to make 2 halves.
My secret weapon in making it so good is I get some submarine sandwich oil and brush it on both the top slice and bottom slice of my bread. It has great flavor! I then layered some ham, salami and some sharp cheddar cheese slices. The some lettuce, tomato, red onion and an orange bell pepper. Lastly, I salted the tomato's with some salt and pepper. It looks pretty and can feed about 12 people, and it is way cheaper to make than ordering from Subway!
The recipe for Beef Bourguignon
For the Stew
6 ounces bacon, solid chunk
1 tablespoon olive oil
3 lbs lean stewing beef, cut into 2-inch cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 tablespoons flour
3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
1 tablespoon tomato paste
2 garlic cloves, mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dred thyme)
1 bay leaf, preferably fresh
For the braised onions
18 -24 white pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup beef stock
salt & fresh ground pepper
1 bay leaf
1 sprig thyme
2 sprigs parsley
For the Sauteed Mushrooms
1 lb mushroom, quartered
2 tablespoons unsalted butter
1 tablespoon olive oil
Change Measurements: US | Metric
Directions:
Prep Time: 1 hr
Total Time: 5 hrs
1 First prepare the bacon: cut off the rind and reserve.
2 Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
3 Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
4 Drain and dry the lardons and rind and reserve.
5 Pre-heat the oven to 450°F.
6 Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
7 Saute the lardons for 2 to 3 minutes to brown lightly.
8 Remove to a side dish with a slotted spoon.
9 Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
10 Once browned, remove to the side plate with the bacon.
11 In the same oil/fat, saute the onion and the carrot until softened.
12 Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
13 Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
14 Set the uncovered casserole in the oven for four minutes.
15 Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
16 Now, lower the heat to 325°F and remove the casserole from the oven.
17 Add the wine and enough stock so that the meat is barely covered.
18 Add the tomato paste, garlic and herbs and the bacon rind.
19 Bring to a simmer on the top of the stove.
20 Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
21 The meat is done when a fork pierces it easily.
22 While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
23 For the onion, if using frozen, make sure they are defrosted and drained.
24 Heat the butter and oil in a large skillet and add the onions to the skillet.
25 Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
26 Pour in the stock, season to taste, add the herbs, and cover.
27 Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
28 Remove the herbs and set the onions aside.
29 For the mushrooms, heat the butter and oil over high heat in a large skillet.
30 As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
31 As soon as they have browned lightly, remove from heat.
32 To Finish the Stew:.
33 When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
34 Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
35 Distribute the mushrooms and onions over the meat.
36 Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
37 You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
38 If the sauce is too thick, add a few tablespoons of stock.
39 If the sauce is too thin, boil it down to reduce to the right consistency.
40 Taste for seasoning.
41 Pour the sauce over the meat and vegetables.
42 If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
43 Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
44 If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
45 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.
6 ounces bacon, solid chunk
1 tablespoon olive oil
3 lbs lean stewing beef, cut into 2-inch cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 tablespoons flour
3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
1 tablespoon tomato paste
2 garlic cloves, mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dred thyme)
1 bay leaf, preferably fresh
For the braised onions
18 -24 white pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup beef stock
salt & fresh ground pepper
1 bay leaf
1 sprig thyme
2 sprigs parsley
For the Sauteed Mushrooms
1 lb mushroom, quartered
2 tablespoons unsalted butter
1 tablespoon olive oil
Change Measurements: US | Metric
Directions:
Prep Time: 1 hr
Total Time: 5 hrs
1 First prepare the bacon: cut off the rind and reserve.
2 Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
3 Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
4 Drain and dry the lardons and rind and reserve.
5 Pre-heat the oven to 450°F.
6 Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
7 Saute the lardons for 2 to 3 minutes to brown lightly.
8 Remove to a side dish with a slotted spoon.
9 Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
10 Once browned, remove to the side plate with the bacon.
11 In the same oil/fat, saute the onion and the carrot until softened.
12 Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
13 Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
14 Set the uncovered casserole in the oven for four minutes.
15 Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
16 Now, lower the heat to 325°F and remove the casserole from the oven.
17 Add the wine and enough stock so that the meat is barely covered.
18 Add the tomato paste, garlic and herbs and the bacon rind.
19 Bring to a simmer on the top of the stove.
20 Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
21 The meat is done when a fork pierces it easily.
22 While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
23 For the onion, if using frozen, make sure they are defrosted and drained.
24 Heat the butter and oil in a large skillet and add the onions to the skillet.
25 Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
26 Pour in the stock, season to taste, add the herbs, and cover.
27 Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
28 Remove the herbs and set the onions aside.
29 For the mushrooms, heat the butter and oil over high heat in a large skillet.
30 As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
31 As soon as they have browned lightly, remove from heat.
32 To Finish the Stew:.
33 When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
34 Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
35 Distribute the mushrooms and onions over the meat.
36 Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
37 You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
38 If the sauce is too thick, add a few tablespoons of stock.
39 If the sauce is too thin, boil it down to reduce to the right consistency.
40 Taste for seasoning.
41 Pour the sauce over the meat and vegetables.
42 If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
43 Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
44 If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
45 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.
Julie, Julia and Alexis
This weekend I discovered a new favorite food, Beef Bourginon. It is a French style beef stew with many steps, but so worth the effort. A warning to anyone that makes it, set aside a whole day because you will need it.
I started my Saturday at 10 AM making this dish, It was ready to be served at 5 PM. Now to make this one I bought myself a new present, A dutch oven. I did so some shopping around to find one that was in my budget and was the size I wanted. I ended up getting Martha Stewart's 7 Quart for $60. It is made of cast iron so it is heavy. If you are wondering why it is so different than some normal cookware it is because it can be used on the stove top as well as in the oven. You don't have to worry about you handles not being oven safe or your lids not being able to go in the oven either. It is made to keep your moisture in the pot to help cook and flavor your food.
I am not going to go into all the steps in the process of making this dish, I have the recipe listed below, but I will go through what I learned while making it.
The beef you want to use is an inexpensive cut , like a stew beef, we are cooking low and slow so it will tenderize the meat while it cooks. It is cooked in a 2 step process, first seared in a pan then braised in the pot. You can sear your meat in the pot by putting some oil in it and letting it heat up. It is pretty important to dry off your meat with a paper towel before you put it in your pan. It will stick to the pot better and get a good sear in it. Now contrary to popular belief, searing meat does not lock in it's juices, it helps to put a good carmelization on it and add good flavor and color to it. Resist the urge to move it around. You want it to stick to the pan for a little bit, if you move it you will disrupt the browning. You also want the suc's to form on the bottom of the pot. That is the brown that sticks on the pot itself (called fonds when referring to your veggies like the mirepoix) , that is loaded with flavor and is meant to go in gravy's and sauce's. After your meat is cooked and taken out you can add some water or broth to the bottom of the pan go loosen them from the bottom.
This dish is also made with a red wine. I choose a Merlot, an inexpensive one. You could also use a chianti or a burgundy. It just needs to be a good dry red. I'll tell you it smelled so good simmering in the pot.
Remember I said this dish is meant to cook LOW and SLOW so you do not need to open the lid up and stir it around. Just let it go. Your meat will not stick but if you stir it too much you will start to take apart your meat cubes and you want them to keep their shape. At the end of the 4 hour simmer it will be time to strain out your juices from the pot (keep them!) and take out your meat and put in a bowl. You can discard the mirepoix that is in that mixture (carrots and onions). You will then put the juices back in the pot to begin the reduction stage, this is where your juices will cook down and get thicker to make a sauce.
This dish can be served over a pasta like egg noodles or mashed potatoes. I made garlic ones for my dinner. I also had a good loaf of crusty French bread on hand to soaking up the gravy, it was way too good to wash down the sink. Unfortunately, I forgot to take pictures of this dish, I had guests over to share the meal with and was more worried about getting the food out than snapping a picture of it. I will tell you though that every one left full and happy, and I am already craving it again.
I started my Saturday at 10 AM making this dish, It was ready to be served at 5 PM. Now to make this one I bought myself a new present, A dutch oven. I did so some shopping around to find one that was in my budget and was the size I wanted. I ended up getting Martha Stewart's 7 Quart for $60. It is made of cast iron so it is heavy. If you are wondering why it is so different than some normal cookware it is because it can be used on the stove top as well as in the oven. You don't have to worry about you handles not being oven safe or your lids not being able to go in the oven either. It is made to keep your moisture in the pot to help cook and flavor your food.
I am not going to go into all the steps in the process of making this dish, I have the recipe listed below, but I will go through what I learned while making it.
The beef you want to use is an inexpensive cut , like a stew beef, we are cooking low and slow so it will tenderize the meat while it cooks. It is cooked in a 2 step process, first seared in a pan then braised in the pot. You can sear your meat in the pot by putting some oil in it and letting it heat up. It is pretty important to dry off your meat with a paper towel before you put it in your pan. It will stick to the pot better and get a good sear in it. Now contrary to popular belief, searing meat does not lock in it's juices, it helps to put a good carmelization on it and add good flavor and color to it. Resist the urge to move it around. You want it to stick to the pan for a little bit, if you move it you will disrupt the browning. You also want the suc's to form on the bottom of the pot. That is the brown that sticks on the pot itself (called fonds when referring to your veggies like the mirepoix) , that is loaded with flavor and is meant to go in gravy's and sauce's. After your meat is cooked and taken out you can add some water or broth to the bottom of the pan go loosen them from the bottom.
This dish is also made with a red wine. I choose a Merlot, an inexpensive one. You could also use a chianti or a burgundy. It just needs to be a good dry red. I'll tell you it smelled so good simmering in the pot.
Remember I said this dish is meant to cook LOW and SLOW so you do not need to open the lid up and stir it around. Just let it go. Your meat will not stick but if you stir it too much you will start to take apart your meat cubes and you want them to keep their shape. At the end of the 4 hour simmer it will be time to strain out your juices from the pot (keep them!) and take out your meat and put in a bowl. You can discard the mirepoix that is in that mixture (carrots and onions). You will then put the juices back in the pot to begin the reduction stage, this is where your juices will cook down and get thicker to make a sauce.
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| Me and some of my guests, the Lindblom's. |
Pasta! Pasta! Pasta!
Ciao' Bella's and Bello's!
This is the Pasta Post! Not long ago in class, about 2 weeks ago, we had our pasta, this carb-lovin' girls dream day. I was amazed at how easy (and better tasting!) it is to make your own pasta. I guarantee that everyone has the ingredients in their kitchens right now to whip some up. I will advise though, you will want to get a pasta machine or if you have a Kitchen Aid mixer the attachments they have to go with it. You will want the roller as well as some cutters. I have a strong appreciation for my attachments after having rolled my own dough.
So after Pasta day, we had a homework assignment to make some of our own pasta and bring it in to class with a sauce of our choosing. I chose to make a butternut/ricotta cheese/curry ravioli with a sage and brown butter sauce. Knowing my children, I also made a sausage/sage/ricotta cheese filled ravioli for dinner as well. All were made with love, 3 hours of love to be exact. See I convinced DJ to order me the attachments as soon as class was over that week because I was so excited from making them in class and really had hoped that they would be there by the following Wednesday so I could use them for my homework. Great plan in theory. The didn't arrive. So I borrowed a rolling pin from my neighbor (thanks Karen!) and got to work.
To get started the first thing I did was make my dough. 3 cups of flour ( I used Semolina) 4 eggs, a 1TBSP olive oil and about 4 OZ of water on standby. See, I told you that you would have it all in your house. Pour flour into the bowl and push it out to the sides of the bowl so you have a well in the middle, the well is where the eggs and olive oil go. Take a fork and mix the eggs with the oil like you would for scrambled eggs. Gradually the flour will start to get pulled in. Keep going till the dough is completely mixed. Now it may start to get dry so this is where your standby of water comes in. You want to the dough to be moist but not too moist. All the flour should get absorbed in. Should feel like Playdough when you are done. Wrap in plastic wrap and rest in the fridge for an hour.
After resting is over you are ready to start rolling it out. You want a well floured mat or counter top to work on. Keep a reserve of flour handy because you will use it to keep your dough from sticking. I pull off a chunk, about a 1/2 C worths to work with. If you take too much it will be hard to roll out really thin.
Now for those of you that may not remember what I look like, I am 4'11''. Not exactly gifted in the height department. So to roll my dough I had to drag a chair, and sit on my counter top to get enough leverage to roll out the dough. The down side to being inexperienced is I could not quite get it rolled as thin as I would have liked. But all in all they were pretty good. Another thing I learned was to do an egg wash between my filling so it will act as a glue to keep them sealed together.
It does take longer to cut out the ravioli's when you have rolled it yourself because you have less area space that is even. When I did it with my attachments it came out in a nice long and even strip and I could get 10 cut at a time making 2 rows. Rolling it came out in a circle like a pie crust and I couldn't get a lot of even spacing.
When you are done cutting out some pasta make sure you cover and flour the surface they are on before you drop them in the pot. You don't want them to stick to the surface or dry out from the air contact. To cook them you want to bring some very salted (salty like the sea as Chef says) water to a nice rolling simmer, not a heavy boil. Fresh pasta does not take long to cook. The Fettuccine I made only took 2 minutes. The ravioli's only about 8 to cook. If you make the ravioli's at home you can find so many different filling's online, I looked at a bunch and then just kind of took elements from ones I liked and made my own.
As my luck would go, that Thursday when I came home from class, my box was out side my door with my attachments in it...new toys to play with...
This is the Pasta Post! Not long ago in class, about 2 weeks ago, we had our pasta, this carb-lovin' girls dream day. I was amazed at how easy (and better tasting!) it is to make your own pasta. I guarantee that everyone has the ingredients in their kitchens right now to whip some up. I will advise though, you will want to get a pasta machine or if you have a Kitchen Aid mixer the attachments they have to go with it. You will want the roller as well as some cutters. I have a strong appreciation for my attachments after having rolled my own dough.
 |
| My first ravioli! |
So after Pasta day, we had a homework assignment to make some of our own pasta and bring it in to class with a sauce of our choosing. I chose to make a butternut/ricotta cheese/curry ravioli with a sage and brown butter sauce. Knowing my children, I also made a sausage/sage/ricotta cheese filled ravioli for dinner as well. All were made with love, 3 hours of love to be exact. See I convinced DJ to order me the attachments as soon as class was over that week because I was so excited from making them in class and really had hoped that they would be there by the following Wednesday so I could use them for my homework. Great plan in theory. The didn't arrive. So I borrowed a rolling pin from my neighbor (thanks Karen!) and got to work.
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| The eggs in the well. |
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| Your dough ready for it's rest. |
After resting is over you are ready to start rolling it out. You want a well floured mat or counter top to work on. Keep a reserve of flour handy because you will use it to keep your dough from sticking. I pull off a chunk, about a 1/2 C worths to work with. If you take too much it will be hard to roll out really thin.
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| Feeding the dough through the roller with my attachments. |
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| Some cut ravioli's. |
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| Thinning the dough. |
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| Cutting the fettuccine. |
As my luck would go, that Thursday when I came home from class, my box was out side my door with my attachments in it...new toys to play with...
Tuesday, February 1, 2011
Finals are coming!
So finals aren't far away and our practical to perform is a Warm Salmon Nicoise Salad. I had not only never had it but had also never heard of it. I figured I better start practicing. Tonight for dinner I practiced the salmon part of the salad. I have to say now that I have made more fish I am starting to warm up to it. I really liked the salmon I made tonight and it was SUPER easy! All I needed was a nice salmon fillet, some salt, pepper, sugar and some oil. Season your fillet to taste with the salt, pepper and sugar. Heat you your pan and add oil to coat the bottom. When the oil is heated, lay your salmon in presentation side down. Leave it alone for 2 minutes. I know it is hard to fight the urge to move your food around but you have to just let it be. After 2 minutes flip and let it cook for an additional minute or so. Now my fillet was on the thicker side so I let mine cook a little longer but it was about 2 inches thick and looked very undercooked in the middle. I am not a big fan of sushi so I needed to have it cooked a little longer. It was great! Lots of flavor with very little effort.
I had also made some garlic mashed potato's with caramelized onions and broccoli to go with the salmon. I waited to cook the salmon after the potato's were done and mashed because it doesn't take very long. The potato's stayed warm and the salmon was perfect. Hailey had seconds.
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| The fillet |
I had also made some garlic mashed potato's with caramelized onions and broccoli to go with the salmon. I waited to cook the salmon after the potato's were done and mashed because it doesn't take very long. The potato's stayed warm and the salmon was perfect. Hailey had seconds.
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| Dinner is done! |
Chicken and Dumplings
Hi everyone, I know, long time no post. So the latest in my recipe collection is Chicken and Dumplings. Now as with most of the stuff I have been making, I have never had Chicken and Dumplings before. I know, strange with as many times as I have been to Cracker Barrel. So I used Paula Dean's recipe I found on www.foodnetwork.com and added some tarragon to my dumplings because I had read about that on a different recipe.
Now I got all of my ingredients out and got started. The first thing I got to do was quarter my chicken to make the stock. Now I don't know why the call it "quartering" it because you cut it into 8 pieces not 4 but what ever. I did ok on it, I do need some practice. The hardest part was getting the back bone out. I was able to separate my legs into the thigh and drumstick with minimal hacking. I was very proud of the fact that I could locate my tenderloin parts under the breast. As we would say in the Navy, learning is occurring.
Now the recipe said to let it simmer for 40 min but I think I let it stay in a little longer than that. No more than an hour though. The chicken comes out and cools enough to touch it to take the skin and bones off then back in the stock it went. Now at this point I was seriously starting to think I had too much stock in my pot. It seemed really thin and I was expecting it to get thicker with the cream of chicken soup that was added to it. But I went with it, like I said, I had never had it before so what did I know. So I let it simmer longer to try to reduce it down.
Now those of you that know me know that I am on Facebook...a lot, so when I thought it was still too thin I turned to my Facebook peeps that had had it before and asked questions...(thanks Jessica if you are reading this). I hadn't put my dumplings in yet and was assured that it would thicken some with them in there. It did. Still not as much as I had hoped but I think it is because I didn't let the dumplings simmer long enough. The recipe said for about 4 minutes but a guy from my class says he does it for 12 covered and then another 12 uncovered. Too bad I didn't get that post until after I had served it. I did have it for lunch today and it was great. I have to say I really liked the stock made from simmering the whole quartered chicken. It was packed with flavor.
If you have a recipe for Chicken and Dumplings that you love please send it my way. I would like to try them again, and please don't forget to add how long to cook the dumplings!
Now I got all of my ingredients out and got started. The first thing I got to do was quarter my chicken to make the stock. Now I don't know why the call it "quartering" it because you cut it into 8 pieces not 4 but what ever. I did ok on it, I do need some practice. The hardest part was getting the back bone out. I was able to separate my legs into the thigh and drumstick with minimal hacking. I was very proud of the fact that I could locate my tenderloin parts under the breast. As we would say in the Navy, learning is occurring.
Now the recipe said to let it simmer for 40 min but I think I let it stay in a little longer than that. No more than an hour though. The chicken comes out and cools enough to touch it to take the skin and bones off then back in the stock it went. Now at this point I was seriously starting to think I had too much stock in my pot. It seemed really thin and I was expecting it to get thicker with the cream of chicken soup that was added to it. But I went with it, like I said, I had never had it before so what did I know. So I let it simmer longer to try to reduce it down.
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| My Stock |
Now those of you that know me know that I am on Facebook...a lot, so when I thought it was still too thin I turned to my Facebook peeps that had had it before and asked questions...(thanks Jessica if you are reading this). I hadn't put my dumplings in yet and was assured that it would thicken some with them in there. It did. Still not as much as I had hoped but I think it is because I didn't let the dumplings simmer long enough. The recipe said for about 4 minutes but a guy from my class says he does it for 12 covered and then another 12 uncovered. Too bad I didn't get that post until after I had served it. I did have it for lunch today and it was great. I have to say I really liked the stock made from simmering the whole quartered chicken. It was packed with flavor.
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| Rolled dumplings |
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| cut in about 2 inch pieces |
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| dumplings with tarragon |
If you have a recipe for Chicken and Dumplings that you love please send it my way. I would like to try them again, and please don't forget to add how long to cook the dumplings!
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| Chicken and Dumplings with a side of toasted wheat bread |
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