Easier Chicken and Dumplings

STEW

• 2 1/2 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breast
• 2 1/2 tablespoons unsalted butter
• 2 carrots, peeled and sliced 1/4 inch thick
• 1 small onion, chopped fine
• 1/2 teaspoon salt
• 2 cloves garlic, pressed (about 1/2 tablespoon)
• 3 tablespoons flour
• 3/8 cup dry sherry
• 1/6 cup heavy cream
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon black pepper
• 4 ounces frozen peas (about 3/4 cup)
• 2 tablespoon minced parsley

DUMPLINGS

• 1 cup flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup heavy cream

1. FOR THE STEW: Bring broth to a simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate and tent loosely with foil. Transfer broth to a large bowl.

2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaf, and pepper, and bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.

3. FOR THE DUMPLINGS: Stir flour, baking powder, and salt together in a large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).

4. TO FINISH: Discard bay leaf and return stew to a rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and half the parsley. Shape dumplings by dividing into 9 equal pieces and rolling each into a ball. Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.

serves 3 to 4

adapted from Cook's Illustrated

Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze

Brown Sugar - Ketchup Glaze

• 1/2 cup ketchup or chili sauce
• 4 tablespoons brown sugar
• 4 tablespoons cider vinegar or white vinegar

Meatloaf

• 2 teaspoons vegetable oil
• 1 medium onion, chopped medium
• 2 medium cloves garlic, minced
• 2 large eggs
• 1/2 teaspoon dried thyme
• 1 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 1/2 cup whole milk or plain yogurt
• 1 pound ground beef chuck
• 1/2 pound ground pork
• 1/2 pound ground veal
• 2/3 cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
• 1/3 cup minced fresh parsley leaves
• 6-8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)

1. For the glaze: Mix all ingredients in small saucepan; set aside.

2. For the meatloaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.

from Cooks Illustrated

Blueberry Pudding Cake

• 1/3 cup plus 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 10 oz blueberries (2 cups)
• 1 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla

Put oven rack in middle position and preheat oven to 375F. Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

Serve for breakfast or dessert.

from Gourmet

6-8 servings

Baked Rigatoni with Bechamel Sauce

• 1 stick unsalted butter (4 ounces)
• 1/2 cup and 2 tablespoons all-purpose flour
• 1 quart whole milk, at room temperature
• Pinch fresh nutmeg
• Sea salt and white pepper
• 1 cup grated fontina
• 1/2 pound thinly sliced prosciutto, julienned
• 1 pound dry rigatoni
• 3 tablespoons unsalted butter, diced

Preheat oven to 425 degrees F.

Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

from Food Network

Baked Grits with Ham, Wild Mushrooms, and Parmesan

• 4 3/4 cups water
• 1 teaspoon salt
• 1 cup corn grits*
• 3/4 cup grated Parmesan cheese (about 3 ounces)
• 1/2 cup (packed) grated white cheddar cheese (about 2 ounces)
• 4 tablespoons (1/2 stick) butter
• 1 large egg
• 4 cups assorted fresh wild mushrooms (such as chanterelle, morel, stemmed shiitake or oyster), sliced
• 1/2 cup matchstick-size strips country ham
• 2 tablespoons minced shallot
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 2 tablespoons minced fresh thyme

Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 4 3/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.

Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and saute until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.

Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.

*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.

Yield: 6 servings

Chocolate Cinnamon Bread Pudding

• 5 slices whole-wheat or white bread, torn into small pieces
• 2 large eggs
• 12 ounces evaporated skim milk
• 3/4 cup packed light brown sugar
• 1/4 cup cocoa powder
• 2 teaspoons vanilla
• 1/2 teaspoons ground cinnamon
• 2 tablespoons semi-sweet chocolate chips
• 3 cups nonfat vanilla frozen yogurt

Preheat the oven to 350 degrees. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer. In a mixing bowl, whisk the eggs. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces. Sprinkle the chocolate chips over the top and let stand for 10 minutes. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of the frozen yogurt on top.

Makes 6 servings.

Nutritional information: Calories: 427.5; Fat: 5.4 g; Carbohydrates: 82.4 g; Protein: 14.9 g

from SparkPeople

Apple Crisp with Oatmeal Crumb Topping

Filling

• 5 to 6 tart apples, such as Granny Smith, peeled, cored, and cut into 3/4-inch-thick slices (if you use sweet apples instead, squeeze in approx. 1/2 t. of lemon juice to cut down the sweetness)
• 2 T. granulated sugar
• 2 T. lightly packed brown sugar
• 1 1/2 t. cinnamon
• 1/4 t. nutmeg
• 2 T. unsalted butter, melted

Topping

• 3/4 cup plus 2 T. all-purpose flour
• 1/4 cup plus 2 T. old-fashioned oatmeal
• 1/4 cup plus 3 T. granulated sugar
• 1/4 cup plus 3 T. lightly packed brown sugar
• 12 T. unsalted butter, cut into small pieces and slightly softened

Preheat oven to 375° F.

In a large bowl, toss apple slices with both sugars and the spices. Let sit for 20 minutes, or until the apples release some juice and the sugar is moist.

Meanwhile, combine flour, oatmeal, and both sugars for the topping in a bowl and mix well with your fingertips, crumbling any lumps. Add the butter and work the mixture gently until it resembles coarse crumbs. Cover and refrigerate until ready to use.

Transfer the apples, with their juices, to a 1 1/2 quart casserole. Pour the melted butter over the apples. Sprinkle the topping evenly over them.

Bake for 30 to 40 minutes, until the topping is golden brown and the filling is bubbling. Serve warm.

Serves 4 to 6

This recipe comes from the An American Place cookbook by Larry Forgione.

from Megnut

Rich Bread Pudding

• 4 large eggs
• 1 large egg yolk
• 3/4 cup sugar
• 2 1/2 cups whole milk
• 2 1/2 cups heavy cream
• 3 tablespoons bourbon
• 1 tablespoon vanilla extract
• 3/4 teaspoon fresh ground nutmeg
• 1/4 teaspoon salt
• 12 ounces (about 1/2 loaf) good quality American-style white bread
• 1 1/2 tablespoons unsalted butter, melted, plus extra for greasing pan

Slice bread 3/8-inch thick and cut into 1 1/2-inch square pieces (about 8 cups).

Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.

Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, bourbon, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.

Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.

A firm white American-style bakery loaf bread gives the best texture to this pudding. In a pinch, however, use Pepperidge Farm Hearty White Bread. Avoid chewy, crusty European-style breads because they do not soften properly in the custard. For an extra-creamy bread pudding with a sauce beneath a crisp top layer, remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and purée them until smooth, about 10 seconds. Add the purée back to the rest of the mixture and stir to combine before transferring it to the baking dish. If desired, serve this pudding with softly whipped cream.

8 servings

Grilled Cheese Sandwiches

• 3 ounces cheese, sliced thin (cheddar, Swiss types, provolone, muenster)
• 4 slices bread
• 2 tablespoons butter, melted

Heat a heavy 12-inch skillet over low to medium-low heat. Meanwhile, divide cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

Brush sandwich tops completely with half the butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve.

Extras are best sandwiched between the cheese. Try a few very thin slices of baked ham, prosciutto, bacon, turkey breast, ripe, in-season tomato, or two or three tablespoons of caramelized onions.

2 servings