Wednesday, November 26, 2014
Tuesday, October 14, 2014
Because of my efforts lost and knowing I could never duplicate Momoo's recipe, I decided to branch off using the techniques of my family and a homemade dough from classic southern chef Art Smith. Inspired by a local cafe, I added onions, carrots, celery, parsley and a heavy grind of freshly black pepper. It may not be my Momoo's recipe but it satisfies the soul just as well.
Chicken and Dumplings
3 boneless, skinless chicken breasts (approx. 1 1/2 pounds)
1/2 yellow onion, medium dice
1 large carrot,sliced
1 celery stalk, sliced
1 quart chicken stock + one cup reserved stock
3 Tablespoons butter, softened
3 Tablespoons flour
1 Tablespoon chopped parsley
salt & pepper
1 1/2 cups all purpose flour
1 Tablespoon canola oil
1/2 cup + 1 Tablespoon water
pinch of salt
- Place chicken, onion, celery, carrot and chicken stock into a dutch oven or stock pot. Add salt and pepper and bring to a boil over high heat, skimming off any foam that has risen to the surface. Reduce the heat to low and cover tightly. Simmer, skimming off when needed, until chicken is tender, about 45 minutes.
- Meanwhile make the dough: Mix flour, salt, oil, and water in a medium size bowl with a wooden spoon until a dough has come together in a ball. Dump dough onto a floured surface and knead until the dough is smooth. Let the dough rest for five minutes. Roll dough out 1/4 inch thick and cut into 1 inch strips. Place strips onto a floured, parchment lined plate or board in a single layer. If needed, sprinkle with flour and cover with another piece of wax paper to layer more dough strips onto the plate. Place in freezer while chicken is cooking.
- Once chicken is cooked remove from pot and set aside on a cutting board or plate to cool. Once cooled, shred chicken and reserve.
- Turn the heat up under the stock pot and boil for 30 minutes, reducing stock to deepen the flavor. In a small bowl stir together flour and softened butter until combined. Add to the stock and boil for a few minutes.
- Take the dumplings out of the freezer and snap the longer strips into 2 inch pieces and drop one by one into the bubbling stock. When dropping, take care not to place dumplings on top of one another and slide them into the most active areas of the boiling stock. Cover tightly and reduce heat to low. Simmer until dumplings are tender, about 10 minutes.
- Add chicken and parsley, adjust the seasoning (a little heavy on the pepper) and add reserved stock if needed to reach desired consistency.
**The mixture of flour and butter, known as a beurre manie, thickens the soup giving it a velvety, luxurious texture. Once the mixture hits the boiling liquid, the butter melts dispersing the flour which then swells and thickens the soup without any lumpiness.
Wednesday, September 24, 2014
My lunch reflected the new season as well-a deep orange sweet potato topped with dark emerald beet greens and a smattering of goat cheese. It was entirely satisfying, hearty, and nutritious. When I purchase beets I either buy organic or purchase from a farmers market. The little red beauties are still hugging tightly to there tops and rather than discarding the tops I incorporate them into my meals for added nutrients.
The smaller, newer, more delicate beet greens are wonderful to saute. You can add them to a scramble or frittata, place them in a quesadilla, toss them in a salad, or sneak them into a pasta. The more mature leaves, larger and tougher are great in soups and stews.
If you purchase beets with the greens still intact, store the greens separately from the beet root once you get home. The greens will only last a few days and it is best to eat only the healthiest leaves, vibrant green and rid of slime. I clean my beet greens as I would any other green. I swish them in a large amount of cold, salted water and then spin them dry.
Baked Sweet Potato with Beet Greens & Goat Cheese
A vibrant orange, earthy root vegetable paired with nutritious and hearty beet greens is delicately spiced with smoked paprika and accompanied by a creamy, tangy goat cheese. A perfect fall lunch. Enjoy this non-recipe recipe.
Preheat oven to 400 degrees F. Scrub the exterior of one sweet potato clean and rub with olive oil (if desired.) Pierce the skin of the sweet potato several times with the tines of a fork or paring knife. Place on a foil lined baking sheet and bake for 45 minutes. Meanwhile, saute one handful of small, young, clean beet greens in 1 Tablespoon of olive oil. Add two cloves of garlic, roughly chopped, salt, pepper and a pinch of smoked paprika and saute until greens have reduced and garlic is fragrant.
To assemble: remove sweet potato from the oven and place on plate. Make a slit down the potato and add 1 Tablespoon butter, salt and pepper. Top the sweet potato with the sauteed beet greens and 1-ounce of goat cheese.
Tuesday, September 23, 2014
Canyon sunrises. Late spring snow. River rushings. Hot chocolate. Flashes of hummingbirds. Snowy hikes. Frozen lakes. Frigid night air. Warmth of a cast iron stove on a chilly evening. The scent of conifers and mountain air in the springtime.
Summer rainstorms. Seaweed. Touching waves for the very first time. Feeling the warmth of the gulf while standing in the chill of the rain. Thunder. Darkened Waters. Shelling.
Sand as fine as silk. Sapphire colored sea. Blazing Sun. Sandblasted by the wind. Crashes waves. Sandcastles. Kites. Fun in the sun.
Tuesday, September 16, 2014
Tuesday, September 9, 2014
Tuesday, August 26, 2014
Tuesday, August 19, 2014
|Boys of Summer|
Wednesday, August 13, 2014
yield: one loaf
1 1/2 pounds zucchini, shredded
1 1/4 cups packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup pecans, toasted and chopped
1 tablespoon granulated sugar
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan.
- Place zucchini in center of dish towel or layered cheese cloth. Gather ends together and twist tightly to drain as much liquid as possible discarding liquid . Whisk brown sugar, oil eggs, and vanilla together in medium bowl. Fold in zucchini.
- Whisk flours, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in pecans, if using. Pour batter into prepared pan and sprinkle with granulated sugar.
- Bake until top bounces back when gently pressed and toothpick inserted in center comes out with a few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.
Tuesday, August 12, 2014
Wednesday, August 6, 2014
Tuesday, July 29, 2014
|Cactus Flower at the summit of Prayer Mountain|
|Gorgeous green waters of the swimming hole|
|Oh to be wild and free!|
|The stairs of Prayer Mountain|
Tuesday, July 22, 2014
Tuesday, July 15, 2014
Wednesday, July 9, 2014
As I walked into the house I poured myself a glass of orange iced tea. The sun was settling into our kitchen window and the tea pitcher became a sun catcher, glowing in honey colored hue. I really don't mean to speak poetically about iced tea but in that moment summer seemed perfect and the tea was even more splendid than the setting sun.
Monday, July 7, 2014
Wednesday, July 2, 2014
The rain taps
I open the door to the scent of pine and dewdrops
The cleansing breathe of thin air
The ponderosa's needles glimmering like diamonds in the sun. Nature's chandelier
I am thankful. Thankful for what nature has brought in its dawn.
For being wrapped in the rising sun's arms and dancing under jeweled dewdrops
A crystalline mountain morning rising with the sun.
The beginning of a beautiful day
And I am there.