More news by category Newsletter >> Rington Ear rings Sportswear Best Ringtones Necklace Autos Medical tests Valium online Trousers Download Ringtones Building materials Soma online Ornaments Chairs Replica Rolex ya.by Medicine news Top casino Boats Adipex online Cialis online Sport Betting Phentermine No Prescription Credits Ladies handbag Free Ringtones Fashions Pills, Compare pills, Reviews pills Sale Auto Evening dress Tables Loan Online Bracelets Suits Free mp3 ringtones Cigarettes furniture Cheap pharmacy shop Free Ringtones mp3 music for mobile Ambien online Mobiles Chronometer Get ringtones online Balans Dating Tramadol online Online notebook shop Yachts Rolex Replica

Frozen Broccoli on a Stick

September 16, 2005

Chicken and Dumplings

Filed under: Adventures in the Kitchen,Main dishes,Soups — me @ 1:11 pm

From Cook’s Illustrated

An oven roaster delivers a flavorful broth and generous chunks of chicken, while dumplings made with hot milk and no eggs are tender, yet substantial.

The challenge: Chicken and dumplings make chicken pot pie look easy. There’s no disguising a leaden dumpling. In developing this dish, one goal was to develop a dumpling that was light yet substantial, tender yet durable. The other was to develop an all-around recipe that, like chicken pot pie, included vegetables, therein supplying the cook with a complete meal in one dish.
The solution: Most flour-based dumplings include flour, salt, and one or more of the following: butter, eggs, milk, and baking powder. After spending a day making batch after batch, we hadn’t found any recipe that we’d want to make twice. Then we came upon one that was unusual for its mixing method. It called for cutting butter into flour, baking powder, and salt, but then, instead of just dumping cold milk right in, it called for heating it. Suddenly we had our ideal biscuits, light, fluffy, yet durable enough to hold together during cooking. After some experimentation, we discovered we could simplify things by melting butter right into the milk. In side-by-side taste tests we couldnÕt detect a difference between these dumplings and those in which the butter was cut in.

As for the rest of the dish, we decided on a whole cut-up chicken rather than boneless breasts; the breasts may be a little easier to work with, but they don’t provide as much flavor as a complete mix of white and dark bone-in meat. Next were the vegetables we wanted to add to finish the dish. To keep things simple, we tried cooking them right from the start along with the chicken, but we ended up with overcooked vegetables. Steaming the vegetables separately for 10 minutes worked well; we then just added them to the pot when the dish was about finished to heat them through.

CHICKEN AND DUMPLINGS WITH AROMATIC VEGETABLES

Serves 6 to 8

A touch of heavy cream gives the dish a more refined look and rich flavor, but for a weeknight dinner, you may want to omit it. If you are in a hurry, you may poach boneless chicken breasts in low-sodium canned stock, then pull the breast into large pieces, and skip step 1 below.

Poached Chicken with Creamed Gravy and Aromatic Vegetables
1 large roasting chicken, 6 to 7 pounds, butchered according to “How To Cut a Chicken Into 8 Pieces” instructions.
1 large onion, cut into large chunks (not necessary to peel)
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
4 carrots, peeled and cut into 1-by-1/2-inch pieces
6 boiling onions, peeled and halved
4 tablespoons softened butter or chicken fat from the cooked chicken
6 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
2 tablespoons dry sherry or vermouth
1/4 cup heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper

Baking Powder Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons butter
1 cup milk

1. For the chicken: Heat deep 11- or 12-inch skillet or Dutch oven over medium-high heat. Add hacked-up chicken pieces (back, neck, and wings; see “How To Cut a Chicken Into 8 Pieces” below) and onion chunks; sauté until onion softens and chicken loseWeight Exercises its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces give up most of their liquid, about 20 minutes. Increase heat to medium-high, add 6 cups hot water, chicken parts (legs, thighs, and breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes longer. Remove chicken parts and set aside. When cool enough to handle, remove meat from bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces. Skim and reserve fat from broth and set aside 4 cups of broth, reserving extra for another use.

2. Meanwhile, bring 1/2-inch water to simmer in cleaned skillet fitted with steamer basket. Add vegetables; cover and steam until just tender, about 10 minutes. Remove and set aside.

3. For the dumplings: Mix flour, baking powder, and salt in medium bowl. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. Following illustrations at bottom, form dough into desired shape; set aside.

4. Heat butter or reserved chicken fat in cleaned skillet over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add sherry or vermouth, then reserved 4 cups chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream and chicken and vegetables; return to simmer.

5. Lay formed dumplings on surface of chicken mixture; cover and simmer until dumplings are cooked through, about 10 minutes for strip dumplings and 15 minutes for balls and biscuit rounds. Gently stir in peas and parsley. Adjust seasonings, including generous amounts of salt and pepper. Ladle portion of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.

CHICKEN AND HERBED DUMPLINGS WITH AROMATIC VEGETABLES

Follow recipe for Chicken and Dumplings with Aromatic Vegetables, adding 1/4 cup minced soft fresh herb leaves such as parsley, chives (or scallion greens), dill, and tarragon to dumpling mixture along with dry ingredients. If other herbs are unavailable, all parsley may be used.

March, 1997

===========

My Reaction, from September 2005:

I didn’t try the chicken part of this, but used the dumplings instead of rivels when we made chicken corn soup. They took longer to cook than expected — maybe there wasn’t enough liquid? — but were nice and tender and tasty. Must be the cream. :)

Quick and Easy Cream Biscuits

Filed under: Adventures in the Kitchen,Breads — me @ 1:07 pm

From Cooks Illustrated.

Makes eight 2 1/2-inch biscuits

Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby prevent the biscuits from rising properly in the oven.

2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.

2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.

3. Shape the dough into a round, 3/4-inch thick. Cut into rounds with a biscuit cutter or cut into wedges with knife. Place rounds or wedges on parchment-lined baking sheet and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

CREAM BISCUITS WITH FRESH HERBS

Use the herb of your choice in this variation.

Follow recipe for Quick and Easy Cream Biscuits, whisking 2 tablespoons minced fresh herbs into flour along with sugar, baking powder, and salt.

CREAM BISCUITS WITH CHEDDAR CHEESE

Follow recipe for Quick and Easy Cream Biscuits, stirring 1/2 cup (2 ounces) sharp cheddar cheese cut into 1/4-inch pieces into flour along with sugar, baking powder, and salt. Increase baking time to 18 minutes.

CREAM BISCUITS WITH CRYSTALLIZED GINGER

Follow recipe for Quick and Easy Cream Biscuits, adding 3 tablespoons minced crystallized ginger to flour along with sugar, baking powder, and salt. Before baking, brush tops of biscuits with 1 tablespoon heavy cream and sprinkle with 1 tablespoon sugar.

TWO WAYS TO SHAPE BISCUITS
(please see illustrations, below)
For Rounds: Shape the dough into a round and cut with a biscuit cutter.

For Wedges: Press the dough into an 8-inch cake pan, then turn the dough out and cut into 8 wedges.

May, 2000

======

My Reaction, from August 2003:

These were tasty! Sweet, flaky, and tender (and probably more calories in ONE than a person should eat all day). Made 12 rather than 8, and Neil loved them. I put minced parsley in them, and couldn’t taste the addition but it was very pretty.

======

I also want to try, using the same base recipe:
Cinnamon Swirl Cream Biscuits
for Quick Cream Biscuits May, 2000

Cinnamon Swirl Cream Biscuits
Makes 8 medium biscuits:
1 recipe Quick and Easy Cream Biscuits, prepared through step 2 and rolled into a 9 by 12-inch rectangle, about 3/8 inch thick
2 tablespoons dark brown sugar
2 teaspoons ground cinnamon
1 tablespoon butter, melted
1 tablespoon egg white
1/2 cup confectioners’ sugar
Dash vanilla extract

1. Stir together brown sugar and cinnamon in small bowl; set aside.
2. Brush surface of dough rectangle with melted butter and sprinkle evenly with brown sugar mixture. Roll, cut into 8 rounds, flatten, and arrange biscuits in ungreased 10-inch pie plate; bake until golden brown, about 25 minutes.
3. While biscuits are baking, whisk together egg white, confectioners’ sugar, and vanilla in small bowl until smooth and glossy, about 1 minute. Spread icing over hot biscuits.

My Reaction, from September 2005: I made this a few months ago, from my set of bound Cooks Illustrated magazines (the best birthday present ever? Quite possibly.). It was very sweet, very tasty, a bit grainy for some reason but still an indubitable hit.

No-Bake Fresh Fruit Pie

Filed under: Adventures in the Kitchen,Desserts — me @ 1:02 pm

From Epicurious.

Advance preparation: The pastry can be prebaked a day in advance. The filling should be made early in the day, and the pie filled and set to chill at least 3 hours before serving.

Filling:

4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups), (Note: try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, or plums and peaches with Marionberries or huckleberries; do not peel plums, nectarines or pears)
2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
3 tablespoons cornstarch
1 cup water
1 tablespoon fresh lemon juice, or more as needed
2 tablespoons unsalted butter

Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.

In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.

Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.

Yield: One 9-inch pie; serves 6 to 8

The Perfect Pie
Susan Purdy
Broadway Books

===============

Comments from people at the Epicurius site:

Oatmeal Crust:
“Just mix 2c oatmeal, 1/3 c brown sugar and enough melted butter to make it stick together (~1/3 -1/2 c) depending on your tastes. Press into pie pan and bake 10 minutes on 400 or til golden and crispy. Then prepare filling as directed and top with fresh whip cream or cool whip! Yummy!!!”

“This one is a “keeper”!! I made a few adjustments (that’s what cooks do, right?), and find this easy and tasty. I use a sweet pastry dough (Gourmet Entertains,1999)in a springform pan, rather than a pie shell. I blind bake, chill, and then fill. I’ve used a variety of fruits, most recently blackberries (with a dash of cinnamon), topped with peach filling, to which I added a 1 inch cube of fresh ginger while cooking. I chill the berry filling in the crust for a bit, and then top with the peach, for a stunning two-layered effect. Served with brown sugar whipped cream, and garnished with additional fresh berries and mint leaves, it’s a show-stopper. My best friends own a DiRONA award winning restaraunt, so I need this site to help me hold my own. Access to truly fresh, field ripened fruit helps on this recipe. Just a note: I had no difficulty getting this to set using the liquid stated. It does take patience to cook this until it’s truly thickened and clear, which is the cooking time as stated, AFTER the mixture starts to bubble. YUMMM!!”


My Reaction, from August 2003:

I added a pinch of cinnamon and nutmeg when adding the lemon juice, and added more lemon juice than it called for. I didn’t add butter to the fruit — it didn’t need it at all. Used about 1/3 cup of water, and maybe 1/2 cup sugar. The second time I made it it didn’t set really firmly, but it was still quite tasty. Made with huckleberries and white nectarines the first time, huckleberries and white and yellow peaches the second.

Especially with the oatmeal crust it really cries out for a nice, not-very-sweet whipped cream. Tay-stee.

Fall Strata

Filed under: Adventures in the Kitchen,Favorites,Main dishes — me @ 12:58 pm

This is so very tasty and beautiful and I look forward to making them each year. Absolutely wonderful. Yum. And it’s my very own recipe, which makes me proud. :)

Slice potatoes fairly thinly (~1/4 inch or so). Place a layer on the bottom of a buttered casserole dish. Sprinkle with salt and some shredded sharp cheddar. Layer thickly-sliced tomatoes (~1/2 – 3/4 inch or so) atop the potatoes, then another layer of thinthin potatoes. More salt and cheese, then a layer of eggplant (~1/2 inch or so). The rest of the cheese, then a confetti of a bunch of chopped sweet peppers. Pour over it all a bunch of eggs (~12 or so) mixed with a bit of milk, a bunch of salt and pepper, and quite a bit of oregano, thyme, and rosemary (fresh if possible). Bake for a while, until set (~1 hour, or so).

Yum. It really really needs a heavy hand on the seasonings, though, and sharp sharp cheddar/other strong cheese.

September 15, 2005

Creamy Peach Pie

Filed under: Adventures in the Kitchen,Desserts — me @ 3:41 pm

From http://pie.allrecipes.com/az/CreamyPeachPie.asp

Creamy Peach Pie
An easy single-crust pie. Apples also work well in this
pie. Makes 1 – 9 inch pie (8 servings).
Printed from Allrecipes, Submitted by Laria Tabul
1 recipe pastry for a 9 inch
single crust pie
4 cups fresh peaches –
peeled, pitted and sliced
3/4 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup heavy whipping cream

Directions
1 Peel and slice peaches.
2 Combine sugar, flour, salt and nutmeg. Add to the
peaches and toss lightly. Turn out into pie shell. Pour
whipping cream evenly over top.
3 Bake in a preheated 400 degree F (205 degrees C) oven
for 35-45 minutes or until firm and golden brown on top.
Chill for several hours before serving.

My comments: Use a scant cup of cream, and make sure to chill it for a while or the cream won’t solidify. Peter didn’t like this much the first piece, but by the third piece (different days!) he really liked it and asked me to save the recipe for next year. So here it is.

September 10, 2005

Peach Salsa

Filed under: Adventures in the Kitchen,Canning,Favorites — me @ 9:14 pm

Peach Salsa

(from Skyra, at YAAPS)

This is my ALL TIME favorite canning recipe EVER. I just bought peaches today to make this, and will probably buy more this weekend for this recipe.

Peach Salsa
6 cups prepared peaches, about 12 medium or 3lbs
1 1/4 cups chopped red onion
4 jalapeno peppers, finely chopped
1 red pepper chopped
1/2 cup loosely packed finely chopped cilantro (coriander)
1/2 cup white vinegar
2 tbsp of liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper

Blanch, peel, pit and then chop the peaches measuring 6 cups.
Combine all ingredients in big pot, bring to a boil stirring constantly to prevent scorching boil gently, 5 minutes.

Ladle salsa into hot jars, place in boiling water bath canner and boil for 10 minutes to process.

I usually wait a week or 2 before breaking open the first jar. This is AWESOME with tortilla chips, even BETTER on chicken breasts.

My comments: Doubling the recipe makes about 8-9 pint jars. Quadrupling it makes 17 pints. You need at least 16 to make it through to the next year’s peach season. And it’s a heck of a lot of work to make. I just have to mention that. Everyone likes it, so make extra for gifts. Really, truly, this is freakishly good. Amazing.

Oh, with the altitude adjustment it’s 16 minutes processing time. Just so I don’t have to look it up again.