Tuesday, January 29, 2008

Basic Vegetable Broth

The easiest, least ingredient-intensive vegetable broth I have ever found.
Gourmande Tartine
(For 1.5 quarts broth)

You need:

  • 2 Tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • 5 to 6 coriander seeds
  • 5 to 6 fennel seeds
  • 2 to 3 thyme twigs
  • A few peppercorns
  • 1 fennel bulb, cut in big pieces
  • 1 leek, cleaned and sliced
  • 2 carrots
  • 2 celery branches
  • Salt
  • 6 cups water


  • Peel the vegetables and cut them in big pieces.
  • In a large stockpot, heat the olive oil and add the onion, garlic and spices. Cook for a few min, without browning.
  • Add the vegetables and cook on medium to low heat for 10 min, until soft.
  • Add the water and season with salt. Cover and bring to a simmer, and cook for 20 min. Remove from the heat and let rest for a few hours (or even overnight in the fridge) for the flavors to develop even more. Strain the broth and use when needed. It keeps well in the fridge for a few days.

Friday, January 25, 2008

Apple Cranberry Crisp

One of my favorite dessert. I made it last night with cranberries - yummy & pretty.

10 Macintosh apples, peeled, cored & sliced
1 cup fresh cranberries
all in a 9x 13 baking pan.

4/3 cup brown sugar
4/3 cup rolled oats
3 tsp cinnamon
3/4 cup whole wheat flour
1/2 c butter

Bake at 375 for 30-40 min.

Wednesday, January 16, 2008

Blueberry & Lemon Coffee Cake



Monday, January 7, 2008

Chicken Stew & Dumplings


Chicken and Dumplings with Leeks and Tarragon
Cook’s Illustrated, February 2005

NOTE: Start the dumpling dough only when you’re ready to top the stew with the dumplings.

Serves 6 to 8

5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
2 medium leeks , white and llight green parts only, cut in half lengthwise and then into 1-inch pieces
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

To make the dumplings:
1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.
2. Cover the stew with the dumplings, leaving about 1/4 inch between each.
3. When fully cooked, the dumplings will have doubled in size.