Recipe #26 Chicken Stew with Dumplings

5 cups chicken stock
14 chicken thighs
1 bunch small carrots, peeld and cut in half diagonally
4 potatoes, peeled and cut in 1 inch cubes
2 cups pearl onions, peeled
2 tbsp becel or butter
3 stalks celery, chopped
2 cups small button mushrooms
1/3 cup all purpose flour
1 tsp fresh thyme, chopped (dried can also be used)
1/2 tsp salt and black pepper
1/2 cup frozen peas (fresh if you have them)
1/4 cup whipping cream or half & half


Dumplings
2 cups sifted cake and pastry flour
4 tsp baking powder
1/2 tsp salt
2 tbsp shortening
1 cup milk

In a large dutch oven, bring chicken stock to a boil. Add chicken, cover and simmer over medium-low heat until juices run clearn when chicken is pierced, about 30 minutes. With slotted spoon, tranfer to a plate; let cool. Remove meat from bones; cut into bit size chunks.

Add carrots and potatoes to stock; cover and cook 10 minutes. Add pearl onions; simme, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. Pour stock into large measuring cup; if necessary, add more chicken stock to make 5 cups.

In same pan, melt butter over medium high heat; cook celery, onion and mushrooms, stirring often, until softened; about 8 minutes. Add flour, thyme, salt and pepper; cook, stirring for about 1 minute. Gradually whisk in reserved stock; bring to a boil, stiring. Reduce heat to medium-low; simmer, stiring often, for about 5 minutes or until thick enough to coat back of a spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream, stiring to combine.


For Dumplings:

In bowl, whisk together flour, baking powder and salt. Using pastry blender, cut in shortening to make coarse crumbs. Gradually add milk and mix with a fork to make a soft dough. Drop by spoonful onto simmering stew; cover and cook, without lifting lid, for 12 to 14 minutes.


Recipe can be found at http://www.canadianliving.com/

Recipe #4 - French Onion Soup

Over the past week the weather has turned cold reminding us that Fall has arrived. This picture is a reminder that somewhere in the world it is warm and sunny. It was taken on our culinary experience in the Caribbean when the girls enjoyed "French Onion Soup".

This full bodied soup is rich in goodness that will warm your heart and soul. The recipe is based on Julia Child's "Onion Soup", page 43 in Mastering the Art of French Cooking. Kern has altered the recipe to suit our tastes. As a bonus, the soup freezes well - unthaw in the fridge and enjoy later on a cold winter's night. Just add the cheese and Paris toasts. Bon Appetit!

French Onion Soup

2 ½ lbs of diced yellow onions

6 shallots

3 Tb butter or buttery taste becel

1 Tb olive oil

1 tsp salt

¼ tsp sugar (helps the onions brown)

8 cups boiling broth (3 x 900 ml containers of Knorr Swiss Simply Beef Broth)

½ tsp Worchester sauce (optional)

½ cup Dry white French Wine

3 Tb Cognac or Brandy

3 Tb flour
Paris toasts

¼ cup Gruyere cheese per bowl

Cook the diced onions over medium heat with the butter and oil in a covered heavy bottomed 4 quart saucepan for about 15 minutes. Remove cover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep golden brown. You need to be careful that you don’t burn the onions during the last 10 minutes. When the onions have browned, sprinkle the flour and stir for 3 minutes.

Add boiling broth to the onion mixture, making sure you stir and scrape the bottom of the saucepan. The flour will help thicken the soup. Simmer partially covered for 30 to 40 minutes, skimming occasionally. Correct seasoning. The onions should be in suspension.

Preheat oven to 325 degrees

Add cognac or brandy to the soup and pour into French onion soup bowls, add Paris toasts and grated Gruyere cheese. Bake for 20 minutes in the oven. Then set for a minute or two under a preheated broiler to brown top lightly. Serve immediately.