Category: FOOD NETWORK

MYRA’S GRILLED FLANK STEAK ~ BLOG 366.130

MYRA’S GRILLED FLANK STEAK adapted from Mary Berg’s mother

MARINADE
1/3 cup Bragg’s liquid aminos
1/3 cup dry red wine
1/3 cup QUALITY honey
3 tablespoons Worcestershire sauce
2 teaspoons ground ginger
3 garlic cloves, minced
FRESH ground sea salt and black pepper
1/2 cup avocado oil, plus more for the grill
4 green onions, chopped
2-3 pounds Flank Steak

  • Whisk together the liquid aminos, red wine, honey, Worcestershire, ground ginger, garlic and 1/2 teaspoon pepper.
  • Whisk in the oil.
  • Fold in green onions.
  • Add flank steak to large container or ziplock bag.
  • If using a ziplock bag remove as much air as possible.
  • Place in the refrigerator to marinate for at least 4 hours or up to overnight.

 

  • Remove steak from the refrigerator 30 minutes before you are ready to grill so it can come up to room temperature.
  • Heat your grill to medium-high.
  • Remove the steak from the marinade and dry off the outside with some paper towel.
  • Lightly oil the grill.
  • Season the steak with FRESH ground sea salt and black pepper.
  • Grill 6 to 8 minutes per side for medium rare or until cooked to your liking.
  • Set the steak aside, tented with aluminum foil, to rest for 10 minutes while you prepare the serving sauce.

SAUCE
2 green onions
1/2 cup mayonnaise
1 tablespoon finely grated ginger. plus more as needed
1 teaspoon Montreal steak spice. plus more as needed
Juice of 1 LARGE lemon

  • Add the green onions to the grill and cook, turning frequently, until charred, 3 to 5 minutes.
  • Finely chop the grilled green onions and add to a bowl along with the mayonnaise, finely grated ginger, Montreal steak spice and lemon juice.
  • Stir well to combine and adjust seasoning, adding a bit more of the lemon juice, ginger or steak spice, to taste.
  • Slice the steak against the grain into 1/2-inch-thick slices.
  • Serve with the sauce on the side.

“MOCK” KENTUCKY HOT BROWN SLIDERS ~ BLOG 366.37

This sandwich was created in 1926 in Louisville Kentucky by Fred Schmidt of the Brown hotel as an alternative to ham and egg sandwiches for late night diners. It became their second signature sandwich. I’ve only ever heard it called as a Kentucky Hot Brown, but I have read that it is also known as a Louisville Hot Brown.

Traditionally this is served hot and open faced on a thick white bread toast and has turkey breast, bacon and creamy mornay sauce and a sprinkling of Parmesan cheese. Originally it was not served with the bacon, but added soon after. Variations can include ham, pimientos and tomatoes. It is then broiled a few minutes until the toast is crisp and sauce is bubbly and browning.

The Kentucky Hot Brown became a favorite choice of 95% of the Brown Hotel’s restaurant customers. It became a Louisville area specialty favorite sandwich and is popular throughout Kentucky as a whole long after the hotel shut its doors in 1971. The hotel reopened in 1985.

This sandwich was featured on a 2013 episode of Throwdown with Bobby Flay where he actually lost, but barely. 😀 Bobby competed against Joe and John Castro, brother chefs at the Brown Hotel.

There are also a few “oddball” variations out there. For a while there was a “cold brown” that was either sliced chicken or turkey with hard boiled egg, lettuce and tomato served open face on rye bread covered in thousand island dressing.

There are 2 other versions one being the Prosperity sandwich with origins in St. Louis at the Mayfair hotel also in the 1920’s and still served in the area today as well as the Turkey Devonshire served in the Pittsburg Pennsylvania area in the 1930’s.

I started making Kentucky Hot Brown sandwiches about 20 years ago, but had no idea of the extensive history at that time. Now fast forward to a magazine I found recently trying to update this to a slider version using King’s Hawaiian rolls. I have to admit I wasn’t sure about this recipe, but decided to try it anyway.

The recipe I found was okay, but I have to agree to disagree on these being a version of the original Hot Brown because the recipe used the sweet brown sugar, Worcestershire sauce and butter topping that just didn’t taste anywhere close to what this sandwich is about.

I have renamed this recipe AND adjusted the ingredients to try and keep them more traditional, ut yet an actual sandwich. The author used a “slice of cheese” to replace the Mornay sauce and there just isn’t any comparison to me.

“MOCK” KENTUCKY HOT BROWN SLIDERS
1 tray King’s Hawaiian sweet rolls
2-3 tablespoons mayonnaise
6-8 slices thick sliced deli turkey
8 slices bacon, cooked crisp
2 heirloom tomatoes, sliced
6-8 slices Gruyere or Baby Swiss cheese, optional
1/4 cup FINELY grated Parmesan cheese

  • Preheat oven to broil.
  • Slice entire package of rolls in half horizontally. Do not individually slice rolls.
  • Arrange bottom half in a baking dish LIGHTY sprayed with non-stick cooking spray.
  • Spread mayonnaise on roll bottoms.
  • Arrange turkey on top evenly.
  • Arrange bacon slices on top of the turkey evenly.
  • Arrange a single layer of thick cut tomatoes on top of the bacon.
  • Arrange cheese slices next OR a layer of Mornay sauce.
  • Broil 2-3 minutes until toasted and cheese is bubbly.
  • Top if desired with sweet roll tops and eat as a messy sandwich or eat as intended with a knife and fork.

MORNAY SAUCE
3 tablespoons butter
3 tablespoons all purpose flour
1 ½ cups WHOLE milk
pinch FRESH ground nutmeg
FRESH ground salt and black pepper, to taste
2 ounces of a hard cheese, grated (Gruyère, Swiss, Cheddar, Parmesan)

  • Heat a medium sized saucepan over medium-high heat.
  • Melt butter.
  • Whisk in flour until golden.
  • Slowly add the milk while constantly whisking.
  • Bring the sauce to a SLOW boil and immediately reduce the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
  • Remove the pan from the heat and add the nutmeg, salt and pepper, stirring well. At this point you have a Bechamel sauce. Once you add the cheese it becomes your Mornay sauce.
  • Still off heat, add the grated cheese, whisking until all the cheese melts into the sauce making it thick and smooth.
  • Adjust seasoning to taste.

After all of this my favorite version is the casserole version I adapted from Damaris Phillips a few years ago.

CHICKEN PAPRIKASH ~ BLOG 366.9

This easy recipe is my version and isn’t the traditional Hungarian dish where bone-in pieces of chicken are used (that recipe is below), but we prefer the skinless, boneless cuts to not have to deal with the bones. It is still cooked in a delicious sauce loaded with paprika and sour cream. Using Greek yogurt is certainly not traditional either, but is definitely a workable substitute for lower fat and calories.

HUNGARIAN CHICKEN PAPRIKASH

2 pounds boneless, skinless chicken thighs or breasts
½ cup all-purpose flour
2-3 tablespoons QUALITY Hungarian paprika (see notes)
FRESH ground sea salt and black pepper
3 tablespoon butter
1 cup sweet onion, chopped
⅛ teaspoon cayenne pepper (optional)
2 cups homemade chicken bone broth
1 cup sour cream or Greek yogurt

  • Combine flour, 2 tablespoon paprika, salt and pepper in a dredge pan.
  • Dredge the chicken in the flour mixture. NOTE: DO NOT THROW OUT FLOUR you will use it later.
Heat butter in large Dutch or skillet over medium-high heat.
  • Add chicken pieces and brown 3-4 minutes per side.
  • Remove chicken and set aside, keeping warm.
  • Add onion, cayenne pepper and 1 tablespoon paprika, saute 2-3 minutes until the onion is tender.

  • Add chicken stock.
  • Bring to SLOW boil and then reduce heat, cover and simmer 5-10 minutes or until chicken is completely cooked through. 

  • To the leftover flour, add ½ cup sour cream and ½ cup of liquid from skillet. Mix until smooth.
  • Add mixture back into pot and simmer for 5 minutes, stirring occasional.
  • Return chicken pieces to the sauce.
  • Turn heat off and add remaining sour cream, stirring constantly.
  • The sauce should be a very pale orange color.
  • Serve immediately.

NOTES:

  • Chicken thighs contribute another layer of richness to the dish.
  • Regular paprika has almost no heat level whereas Hungarian paprika has a serious kick to it. Adjust the type and amount of paprika based on your tolerance for the heat level.

CHICKEN PAPRIKASH Yield: 6 servings slightly adapted from MOLLY YEH

Level: Easy Total: 35 min Active: 35 min

4 tablespooel.ns unsalted butter
2 large onions, thinly sliced
FRESH ground Kosher salt and black pepper
4 cloves garlic, FINELY minced
2 tablespoons Hungarian SWEET paprika
1/4 teaspoon cayenne
2 tablespoons WONDRA flour
1 1/2 cups homemade chicken bone broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional

  • Melt 3 tablespoons of the butter in a large saucepan.
  • Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
  • Add the garlic, paprika and cayenne and cook, stirring 2-3 minutes, until dark red in color.
  • Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes.
  • Stir in the broth and sugar and cook2-3 minutes until the sauce is thickened.
  • Add the chicken to the sauce and bring to a SLOW simmer.
  • Cook over medium-low heat 10-15 minutes until the chicken is tender. Stir in the heavy cream and vinegar.
  • Taste and season to taste with salt and pepper.
  • Serve with crusty bread if desired!

MEXICAN STREET CORN CASSEROLE ~ BLOG 365.339

MEXICAN STREET CORN CASSEROLE serves 4-6 adapted from Jet Tila

CASSEROLE
5 to 6 ears fresh corn, shucked and kernels cut from the cobs
4 slices bacon, crisp and crumbled
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons canned chipotle in adobo
1 teaspoons chili powder
1 teaspoon garlic salt
FRESH ground sea salt and black pepper
6 ounces Cotija, crumbled
1/4 cup sliced scallions
1/4 cup chopped FRESH parsley

  • Preheat the oven to 375°.
  • Grease a 9-by-13-inch baking dish with cooking spray.
  • In a large bowl, combine the corn, sour cream, mayonnaise, adobo, chili powder, garlic salt, salt, pepper, bacon pieces and 3 ounces Cotija.
  • Pour into the prepared baking dish, then bake for 35 to 45 minutes or until bubbling on the edges.

CHIPOTLE CREAM DRIZZLE
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon canned chipotle in adobo, plus more if desired
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper

  • Combine the sour cream, mayonnaise, chipotles, lime zest and juice in a blender. Add more chipotle, if desired.
  • Season well with salt and pepper.
  • Place in a squeeze bottle.
  • Remove the casserole from the oven and let cool for 5 to 10 minutes.
  • Garnish with the scallions, parsley, remaining 3 ounces Cotija and a drizzle of the chipotle cream.

STRAWBERRY COBBLER BARS – SQUARES

STRAWBERRY COBBLER BARS – SQUARES 18-20 pieces adapted from REE

FILLING
3 cups chopped FRESH strawberries
1/4 cup sugar 
1 tablespoon cornstarch 
1 SMALL lime, zested and juiced
1 tablespoon Malibu rum

  • Preheat the oven to 375°.
  • Add the strawberries, sugar, cornstarch, rum, lime zest and lime juice to a mixing bowl.
  • Toss to combine and set aside.

CRUST & CRUMBLE
2 1/2 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) salted butter, cubed and chilled, plus more for the pan
1 cup PACKED brown sugar 
1 tablespoon baking powder 
1/2 cup heavy cream 
1/2 cup FINELY chopped walnuts (optional)
2 tablespoons turbinado sugar 

  • In a food processor, combine the flour, butter, brown sugar and baking powder.
  • Pulse until a loose crumb forms; continue to pulse as you add the cream.
  • Grease a 9-X13 baking dish with butter.
  • Spread two-thirds of the flour mixture onto the prepared pan and press flat.
  • Top with the strawberry mixture, spreading it into an even layer.
  • Sprinkle the remaining flour mixture by dollops, followed by the turbinado sugar.
  • Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes.
  • Remove and allow to cool before icing.

ICING
1 1/2 cups powdered sugar
2 to 3 tablespoons fresh lime juice 

  • Whisk together the powdered sugar and lime juice until smooth.
  • Cut the cobbler into small squares and drizzle with the icing.
  • Add to a platter and serve.

NOTE: Other flavor do work like cherries, peaches, blueberries and even raisins elieve it or not, but strawberry is the best we’ve tried. If using blueberries be sure to use the small WILD ones. If trying the raisins, substitute 1/2 cup of the fruit for figs and/or chopped walnuts.

HARISSA CARROTS & ONIONS

HARISSA CARROTS & ONIONS adapted from Molly Yeh

2 pounds medium rainbow carrots, halved lengthwise
2 LARGE shallots, cut lengthwise into wedges
1/4 cup avocado oil for drizzling 
FRESH ground sea salt and black pepper
2 tablespoons lemon juice
1 +/- tablespoon Harissa paste (recipe below)
2 cloves garlic, FINELY minced
Zest of 1 LARGE lemon 

  • Preheat a grill or grill pan over medium heat. (see notes)
  • Put the carrots and onions in a large bowl and drizzle with avocado oil.
  • Sprinkle with salt and toss to coat.
  • Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes. 
  • Meanwhile, combine the avocado oil, harissa paste, garlic, lemon juice and black pepper in a small bowl.
  • When the carrots are almost cooked, brush with the harissa glaze.
  • Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze.
  • Serve and enjoy!

NOTES:

  • You can alternatively roast the carrots in the oven by preheating the oven to 425° and lining a sheet pan with parchment paper.
  • Once the carrots and onions are salted, spread on a sheet pan and roast, tossing occasionally, until a fork pokes easily into the thickest part of the carrot; begin checking for doneness at 20 minutes for skinny carrots but for big thick carrots it could take up to 45 minutes.
  • Brush the carrots with the harissa glaze during the last 10 minutes of cooking. You can then continue to the next step in the same manner as in the grilling recipe.
  • If using the oven you can also slice the carrots.

HARRISA PASTE
Use this North African spice blend to add heat to dressings, sauces, soups, and more!

1 tablespoon +/- Harissa spice blend, depending on desired spiciness
FRESH ground sea salt and black pepper
2 tablespoon lemon juice
1 tablespoon champagne vinegar or apple cider vinegar
1 tablespoon QUALITY tomato paste
4 cloves garlic, minced
1/4 cup avocado oil

  • Whisk spice blend into lemon juice and vinegar until you’ve achieved a paste.
  • Whisk in the tomato paste.
  • Stir in garlic.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Adjust flavor as needed, adding more lemon juice or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste.
  • Add paste to a jar. Store in the refrigerator for up to 1 month. 


NO CHURN VANILLA ICE CREAM ala A KID from KID’S BAKING CHAMPIONSHIP or NO CHURN COOKIES & CREAM ICE CREAM

July 17th was National Ice Cream Day. So I made ice cream of course 😀

Hot where you are? What better way to beat the heat than to make some homemade ice cream? The best part about this recipe is that it’s a completely no churn, soft serve recipe.  It’s so good!! It disappears pretty quickly, so why not make a double batch. It is also great to change up in flavor by using flavored Oreos, freeze dried fruit flavors or a FRESH berries coulee! This one is plain with a hint of color and chocolate sauce.

NO CHURN ICE CREAM ALA Duff Goldman serves 6

One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract **See NOTES
Pinch kosher salt
2 cups heavy cream
Your favorite toppings, such as sprinkles, caramel syrup, etc. for serving

  • In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
    In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
  • Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture.
  • Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
  • Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
  • Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

NOTE: A great alternative is using 1/2 vanilla extract and 1/2 mint. And if you are using mint, why not add some mini chocolate chips too?

OR

NO CHURN COOKIE & CREAM ICE CREAM serves 6

2 cups heavy whipping cream
1 can sweetened condensed milk
1 tablespoon PURE vanilla extract
HALF of a 3 ounce package of vanilla pudding mix (or your flavor of choice)
1/2 normal package of Oreos, crushed (flavor of choice)

  • In a bowl, whip the heavy whipping cream and whip until stiff peaks begin to form.
  • In a separate bowl, pour in 1 can sweetened condensed milk.
  • Add the vanilla and the vanilla pudding.  Mix well.
  • Add in half of the crushed Oreo cookies and mix.  
  • Pour this mix into the whipped cream, and fold it in gently.
  • In a metal loaf pan, pour about half of the mixture.
  • Add a layer of crushed Oreos, and then top with the remaining ice cream mixture.
  • Sprinkle the top with the remaining crushed Oreos.
  • Cover with press and seal or plastic wrap and freeze for 24 hours.

NOTE: Make this any flavor you want by using flavored oreos.

APOLOGIES TO RODNEY SCOTT POTATO SALAD

I always make a recipe the way it is written the first time and then adjust to our likes the next time. So, while Rodney’s recipe was really good, we did adjust it a bit. DISCLAIMER: I’m deathly allergic to mustard, so when I make things that require mustard I make it without and then pull out a portion for me before adding the mustard for him and others.

When I made this the second time it really didn’t resemble Rodney’s recipe any longer but, hubby said it was so good when he taste tested it that I didn’t even need to add the mustard at all! High praise coming from the confirmed mustard King.

The sweet, yet spicy mix of flavors makes the perfect side for ANY backyard BBQ, picnic or potluck supper!

APOLOGIES TO RODNEY SCOTT POTATO SALAD

DRESSING
3/4 cup Duke’s ‘Hint of lime’ mayonnaise
3/4 cup sour cream
1/2 cup apple cider vinegar
1/2 cup sweet pickle relish
1/2-1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 tablespoon Pampered Chef 3 onion seasoning
Heinz yellow mustard, to taste (optional)
FRESH ground sea salt and black pepper, to taste

  • Whisk everything together until well blended, tasting and adjusting as necessary. Set aside.

1 purple onion, diced
2 stalks celery, FINELY diced
1/4 cup FRESH chopped parsley
3 1/2 pounds red potatoes, peeled if desired, quartered
6 hard boiled eggs, peeled
2 green onions, minced for garnish
Paprika, for garnish

  • In a LARGE mixing bowl, toss together the celery and onion.
  • Grate eggs into the mixture and gentle mix together.
  • Bring a saucepan of salted water to a boil.
  • Add the potatoes. Reduce the heat and gently boil potatoes 15 to 20 minutes until tender.
  • Drain potatoes.
  • Add potatoes to the mixing bowl.
  • Pour dressing mix over potatoes while still warm.
  • Using a large spoon or “meat chopper” break apart potatoes into smaller pieces while mixing everything together.
  • Arrange in serving bowl.
  • Top paprika with green onions.
  • Chill until ready to serve.

NOTES: Assemble this while the potatoes are still warm so that they absorb all the flavors better.

OPTIONS: Replace the apple cider vinegar with half FRESH lemon juice and half pepperoncini juice.

5 CHEESE PASTA

5 CHEESE PASTA adapted from Red Drummond serves 8

1 pound fusilli or similar type pasta
6 slices thick-cut bacon, diced
1 tablespoon chopped FRESH thyme
1 large shallot, diced
1-2 cloves garlic, FINELY minced
1/2 cup white wine
1 cup heavy cream
1/2 cup grated Fontina cheese
1/2 cup White Cheddar cheese
1/2 cup grated Romano cheese
1/2 cup grated Gruyère cheese
FRESH ground black pepper
1 cup mozzarella balls, halved
3 green onions, sliced thin

  • Bring a large pot of salted water to a boil.
  • Add the fusilli and cook for 1 to 2 minutes less than the package instructions.
  • Reserve 1/2 cup of the pasta water, then drain and set aside.
  • Cook the bacon in a cast iron skillet over medium heat until crisp, 8 to 10 minutes. With a slotted spoon remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet.
  • Add the thyme, shallots and garlic to the skillet and cook until softened, about 5 minutes.
  • Add the wine and cook until mostly evaporated, 1 to 2 minutes.
  • Add the cream and heat until bubbly, 30 seconds.
  • Gradually add the Fontina, cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
  • Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed.
  • Divide the pasta into lightly sprayed with non stick cooking spray individual gratin dishes or 1 baking dish.
  • Place casserole on a baking sheet.
  • Divide the mozzarella pearls over the top of the pasta.
  • Position an oven rack in the center of the oven and preheat to broil.
  • Broil 3-4 minutes on the center rack until the mozzarella pearls are brown and the pasta is bubbling.
  • Remove and garnish with the cooked bacon and sliced green onions.

CHOCOLATE CHIP COOKIES

These cookies are meant to be dense because they are served warm with ice cream or drizzled caramel. For best results do NOT just eat them directly from the jar. If you want to just eat the cookie only, for the best flavor and texture heat it in the microwave for 15 seconds first 😀

CHOCOLATE CHIP COOKIES ala MOLLY YEH

Level: Easy Total: 45 min Active: 25 min Yield: 12 servings

4 cups all-purpose flour
2 teaspoons kosher salt 
1 1/2 teaspoons baking powder 
1 cup unsalted butter, at room temperature 
2 cups light brown sugar 
2 LARGE eggs, at room temperature 
2 teaspoons PURE vanilla extract 
2 cups semisweet chocolate chips 
1 cup milk chocolate chips 
Flaky salt, for sprinkling 

  • Place an oven rack in the middle position.
  • Preheat the oven to 350°.
  • Line two rimmed baking sheets with parchment paper an set aside.
  • In a medium bowl, sift together the flour, salt and baking powder until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until JUST combined, scraping down the bottom and sides as needed.
  • Add the eggs and vanilla extract and beat to incorporate.
  • Add the flour mixture and mix slowly until JUST BARELY combined.
  • Mix in the chocolate chips.
  • Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet.
  • Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart.
  • Sprinkle the tops with flaky salt.
    Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes.

NOTES:

  • The additional flour in this recipe makes for a more substantial cookie that stays firm. The recipe I’ve been using for decades uses 3 1/2 cups flour and only 1 teaspoon of salt.
  • Molly’s recipe called for semi-sweet and dark chocolate chips. The flavor of chips is up to you and your flavor palette. I used semi-sweet mini chips and milk chocolate.
  • After placing on baking sheet they can be frozen for use at a later date. If baking from frozen start checking the cookies for doneness at the 20 minute mark.

 

CHICKEN & DUMPLING SOUP

LOL 😀 It must be a Midwestern thing 😀

This would have been Molly Yeh’s recipe with very few changes until I realized I was making my great grans chicken and noodles minus the pasta and thickener. The dumplings are Molly’s MIL’s recipe though.

CHICKEN & DUMPLING SOUP – the items highlighted in blue are used in the second step.

Level: Easy Total: 3 hr 5 min Active: 1 hr 10 min Yield: 4 to 6 servings

SOUP BASE
One 3 1/2-pound whole chicken
1 tablespoon whole black peppercorns
2 bay leaves 
2 cloves garlic, MINCED
2 sprigs FRESH thyme 
3 large carrots, 1 cut into large chunks and 2 thinly sliced 
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced 
2 medium yellow onions, 1 quartered and 1 chopped 
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced 
6 sprigs fresh dill, 3 left whole and 3 chopped (I omitted this – I’m just NOT a dill fan)
2 BIG sprigs of sage
3 LARGE sprigs of Rosemary
6 sprigs FRESH flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving 
1 tablespoon kosher salt, plus more as needed
FRESH ground black pepper 

  • Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks and 3 sprigs parsley in a large pot.
  • Cover with 5 quarts of cold water to cover by 2 inches and bring to a boil, then reduce to a simmer. Simmer 1 1/2-2 hours, uncovered, until the chicken is very tender. The longer the better for the the flavor.
  • Add more water, as needed, skimming off scum and some fat, if desired.
  • Carefully strain the stock, discarding everything (veggies and herbs) except for the chicken. You should have 3 1/2 to 4 1/2 quarts of stock.
  • Set the chicken aside to cool briefly while you put together the rest of the soup.
  • Return the strained stock to the pot and bring it to a simmer.
  • Add the second step portions of sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped parsley and the salt.
  • Bring to a boil and reduce to a simmer.
  • Simmer, covered, for 20 minutes.

DUMPLINGS (Molly’s MIL’s recipe)
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour 
1 1/2 teaspoons kosher salt 
1 1/2 teaspoons sugar 
A few fresh grinds whole nutmeg 
3 LARGE eggs 

  • In a small saucepan, bring the butter and 3/4 cup water to a boil.
  • Remove from the heat and stir in the flour.
  • Let cool for a few minutes so it’s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It’ll take a little work to whisk in the eggs.)
  • Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
  • Pull the chicken meat off the bones and chop into bite-sized pieces.
  • Season it with salt, then add it to the soup along with the ground black pepper.
  • Taste and add more salt as needed. TASTE AND REPEAT. ADJUST SEASONINGS UNTIL IT TASTES PERFECT TO YOU!
  • Serve, garnishing with fresh parsley.

CITRUS VINAIGRETTE SALAD with GOAT CHEESE WONTON CROUTONS

This recipe is an adaptation of a Molly Yeh recipe. The croutons are still hers, but I adapted the actual salad and vinaigrette to our likes. 😀

CITRUS VINAIGRETTE SALAD with Wonton Croutons

Level: Intermediate Total: 50 min Active: 50 min Yield: 4 to 6 servings

1 LARGE navel orange, segmented with pith and peel removed
1 can mandarin oranges and juice (use juice in the vinaigrette)
FRESH ground sea salt and black pepper 
3 tablespoons avocado oil 
Torn romaine lettuce
1 small red onion, thinly sliced 
2 green onions, sliced thin
1 cup grape tomatoes, halved
1 tablespoon toasted white sesame seeds
Vinaigrette from below
Fried Wonton Croutons from below

  • Place the lettuce in a large serving bowl.
  • Add the onions and tomatoes.
  • Drizzle with the dressing, tossing to coat.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Top with orange segments, sesame seeds and Wontons.
  • Drizzle with more dressing, as needed.
  • Serve immediately.

CITRUS VINAIGRETTE yields 1 cup
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

  • Whisk together all ingredients until well-combined and emulsified.
  • Store in the refrigerator no longer than 3 days since it contains fresh garlic.
  • Shake WELL before each use.

FRIED GOAT CHEESE WONTON CROUTONS ala Molly Yeh
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese 
1/4 cup (7 grams) chopped fresh chives
FRESH ground sea salt and black pepper 
12 wonton wrappers 

FILLING

  • Heat about 2 inches neutral oil in a large saucepan to 365.°
  • Fill a small bowl with water.
  • Set a wire rack over a baking sheet and set aside.
  • Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl.
  • Mash with a spoon to combine.

WONTONS

  • Lay out the wonton wrappers and add 1 teaspoon filling to the center of each.
  • To seal, dip your finger in the water and wet the perimeter of the wrapper.
  • With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle.
  • Pinch to seal.
  • Repeat with the remaining 2 opposite corners to create a four-cornered star.
  • Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. DO NOT CROWD PAN.
  • Drain on the wire rack.
  • Season with salt.
  • Repeat with the remaining wontons.