Welcome to Seasoned Cooking and to Phil's International Flair!
As I write this column, I am preparing for another Alaskan adventure for silver salmon fishing. In the meantime however, I've been experimenting with the gravlox recipe published in last month's issue. Specifically, instead of using dill, I have tried using combinations of mint and cilantro and the results exceeded my expectations! The lox with a hint of mint was a very nice flavor indeed! If you haven't tried this gravlox recipe yet, you really should do so. It is well worth the little effort it takes to make such a delicious treat. I'll be making more of this in the future.
This month, fall is upon us. The leaves are turning and depending upon where you live, the weather is probably getting colder. In my view, when the weather gets cool, there is nothing like a hot soup or stew to warm you up from the inside. So, here is my recipe for that old standby, chicken and dumplings.
Be well, and good eating!
- 2 fryer chickens, cut into pieces
- 1 large onion, sliced
- 5 stalks celery, sliced
- Salt and pepper to taste
- 4 cups Bisquick
- 1-1/2 cups milk
- 1 tsp. butter
- Chopped parsley and grated carrot for garnish
Boil the chicken pieces in a large pot of water for about 45 minutes. Remove the chicken from the water and allow to cool. Put the vegetables into the water, but turn off the heat temporarily.
When the chicken is cool enough to handle, shred the meat from the bones and return the meat to the pot. Turn on the heat and bring the soup to a simmer. While the soup is heating, mix the Bisquick with the milk in a mixing bowl to make the dumplings. Once the soup is simmering, drop dumplings by the tablespoon into the soup. After all of the dumplings have been added, simmer for an additional 10 minutes uncovered, add butter and then simmer 10 minutes covered. Serve immediately with garnishes on the side.
- Yields: 12 servings
- Preparation Time: 1 hour and 20 minutes