Chicken & Dumplings – Stewed Chicken with Thyme Crème Fraiche "Dumplins"

I’m calling this chicken and “dumplings” for search engine purposes, but these came out so well that internally we going with chicken and “dumplins.” That’s right, if your dumplings really rock, you’re allowed to drop the “g.” It’s the highest honor one can bestow on this humble dish.

The wonderful thing about this dumpling recipe, besides its ease, is how truly versatile it is. I’m not even referring to the actual dumpling batter, which of course can be tweaked with various herb and/or dairy substitutions, but to the delivery system beneath these puffy pillows of pleasure.

These dumplings can be steamed over virtually any flavorful soup or stew-like substance. The rule of thumb is; if you can simmer it, you can cook a dumpling on it. However, as I mention in the video, the thinner the liquid, the easier and better the dumplings will steam.

If you do prefer a thicker stew, simply fortify your mixture with a standard roux before you add the picked chicken back in. We’ve made like a hundred rouxs, so I’ll assume you can cook 1/4 cup of butter together with a 1/4 cup of flour for a couple minutes without major incident. 

If this is your first batch of dumplings ever, then I'd recommend going with the soupy base you see here. Once you get the dumplin(g)s down, you can start to experiment with thicker, more interesting stews.

So, whether you go thick or thin, crème friache or buttermilk, thyme or rosemary, or any another other approved variation (FYI: all variations are pre-approved), I hope you give this classic American comfort food a try. Enjoy!

Ingredients for 4 large servings:

For the stewed chicken:

1 whole chicken (about 3.5-4 pounds)

1 onion, cubed

1 large celery rib, cubed

1 large carrot, cubed

1 bay leaf

3-4 springs of thyme

2 1/2 quarts cold water

salt, cayenne, and freshly ground black pepper to taste

*thicken mixture slightly with 2-3 tbsp chicken fat mixed with 2-3 tbsp flour

For dumplings:

1/2 cup crème fraiche

1/2 cup milk

2 eggs

2 tsp fresh chopped thyme leaves

2 cups self-rising flour

* If you don’t have SR flour (which does work better here) you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.

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Celebrating Memorial Day

Photo (c) Flickr user Vince Alongi

On this Memorial Day, as we honor those who gave their lives serving our country, let’s take an extra moment to remember all the countless military cooks and chefs that made the ultimate sacrifice feeding our troops in times of war. They say an army travels on its stomach, but more than simply providing calories, these brave souls are serving up a visceral connection to home.

We have a lot of servicemen and women that visit the blog from around the globe, and the emails I get from them are some of the most inspiring of all. Words can’t express how much we appreciate all your hard work keeping us safe. Thank you, God bless you, and God bless America!

12 Memorable Memorial Day Grilling Ideas

I hope you're all headed toward a fun and festive Memorial Day weekend! Here are 12 of my favorite grilled recipes, just in case burgers and hot dogs aren't going to cut it this year. And don't forget the side dishes! Everyone knows they're the real secret behind any epic cookout. That, and beer. Enjoy!!

Santa Maria Tri-Tip	Grilled Lamb Chops
Grilled Pickled Veggies	Grilled Korean Short Ribs
Grilled Flank Steak	Grilled Lemon Chicken
Cornell Chicken	Grilled Barbecue Chicken
Grilled Pork Tenderloin	Grilled Asian Skirt Steak
Spicy Tarragon Grilled Chicken	Grilled Calabrian Chicken

Turkey Shish Kaburgers! A Seriously Not Horrible Turkey Burger

Usually when I post a recipe, I want it to be fantastic, awesome, incredible, inspiring, and/or mind-blowing. With this turkey shish kaburger, I was only shooting for not horrible. Happily, we achieved that and much more.

I’ve received countless food wishes for turkey burgers over the years, but just the mere thought of that dull, pale, insipid lump of meat (aka “the Mitt Romney of meat”), had me reaching for the delete button. Even when I’m out for a cheeseburger, and I see someone in front of me begrudgingly order the turkey burger (hold the mayo), I think to myself, “that poor bastard.”

So, how do you turn the dreaded t-burg into something that would cause envy instead of pity? When in doubt, go ethnic! I figured if we borrowed from the famously flavorful shish kabob, but used turkey instead of lamb or beef, we just may be able to pull this off. I know I lot of you think chunks of meat when you hear “shish kabob,” but ground meat is also used, and I’ve always preferred that version anyway.

As I mention in the clip, I used the “rising juice method” to test for doneness, but since ground poultry isn’t something you want to take a chance with, I suggest you use a thermometer to ensure an internal temperature of 165 degrees F. Just keep in mind, since turkey is so low in fat, no matter how incredibly well you season the meat, if you overcook these, even a little, they will be dry.

But, the good news is if you don’t, and remove them with most of their precious moisture intact, you’ll be enjoying a turkey burger that’s not only not horrible, but is actually delicious. Enjoy!

Ingredients for 4 turkey burgers:

1 1/2 lb ground turkey

1 1/2  tablespoons plain breadcrumbs

1 1/2  tablespoons ground almonds

1 or 2 tsp hot chili paste, or minced fresh hot peppers

2 cloves crushed garlic

1 1/2 teaspoon finely grated fresh ginger

1 1/2 teaspoons salt

1 1/2 teaspoons garam masala

1 tablespoon lemon juice

2 tablespoons yogurt

2 tablespoons chopped fresh cilantro
*I garnished mine with mayo, topped with red onions and tomatoes I tossed in lemon juice, and more cilantro leaves.

View the complete recipe