Poutine râpée

Adapted from Practically Edible and Acadian Genealogy: Acadian Recipes

Poutine râpée is an Acadian boiled dumpling, made from grated and mashed potato, with pork in the center. They can be eaten savoury in a soup, or with butter, salt and pepper, mustard, or ketchup; or sweet with brown sugar, maple syrup, cranberry sauce, fruits, sugar, or molasses. Day old dumplings can be sliced and fried in butter.

The ratio is 2 parts raw to 1 part boiled potato.

Variation: Add salt, baking powder, and flour to the grated potatoes. Steam in a large cotton bag.

1/2 pound (250 g.) fatty salt pork
10 potatoes, raw, grated
5 potatoes, boiled, mashed (no butter or milk)
salt and pepper
flour

Soak the salted pork overnight to remove the excess salt. Cut into cubes.

Grate the uncooked potatoes and extract the water by putting them in a cotton bag and squeezing vigorously. Mix the grated potatoes with the mashed potatoes. Add salt and pepper to taste.

Roll the potato mixture into balls about the size of a large orange, make a hole in the center with your thumb, and add a tablespoon of the cubed salted pork. Close the hole, roll the poutine in white flour, then gently lower into a large pot filled with boiling salt water.

Simmer for 2 to 3 hours.

Chicken and dumplings II

From Cook's Illustrated

Serve 6 to 8. Published February 15, 2005.

Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you're ready to top the stew with the dumplings.

Ingredients

Stew
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)
4	carrots , peeled and sliced 1/4 inch thick
2	ribs celery , sliced 1/4 inch thick
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 parsley leaves
Dumplings
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)

Instructions

1. 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. 2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, 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. 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. 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. 5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos 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.

Getting it Right: Adding 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.

Tortilla soup

From Cook's Illustrated

Makes about 9 cups, serving 6. Published March 1, 2005.

Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño (or omit the jalapeño altogether) and use the minimum amount of chipotle in adobo sauce (1 teaspoon, pureed with the tomatoes in step 3). Our preferred brand of low-sodium chicken broth is Swanson's Natural Goodness. If advance preparation suits you, the soup can be completed short of adding the shredded chicken to the pot at the end of step 3. Return the soup to a simmer over medium-high heat before proceeding. The tortilla strips and the garnishes are best prepared the day of serving.

Ingredients

Tortilla Strips
8	corn tortillas (6-inch), cut into 1/2-inch-wide strips
1	tablespoon vegetable oil
	Table salt
Soup
2	split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8	cups low-sodium chicken broth
1	very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4	medium cloves garlic , peeled
2	sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
	Table salt
2	medium tomatoes , cored and quartered
1/2	medium jalapeño chile
1	chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1	tablespoon vegetable oil
Garnishes
1	lime , cut into wedges
1	Hass avocado , diced fine
8	ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
	fresh cilantro leaves
	minced jalapeno pepper
	Mexican crema or sour cream

Instructions

1. 1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. 2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

3. 3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
   puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

African peanut soup

From Food Network Canada

Ingredients:

• 1 1/4 cup shelled peanuts (or 1 cup peanut butter, in which case skip peanut oil)
• 3 tbsp peanut oil, divided
• 2 tbsp butter
• 1 x onion, chopped
• 1 x medium-size yam, peeled and chopped into 1/4 inch cubes
• 4 cups chicken stock
• 1/4 cup canned coconut milk (not to be confused with coconut cream)
• Salt
• Cayenne pepper (optional)
• 2 tbsp freshly squeezed lime juice
• 1/2 cup crackerjacks (for garnish)

Directions:

1. In a food processor, add peanuts and 2 tablespoons peanut oil. Purée until smooth. Reserve.
2. In a large pot over medium heat, add 1 tablespoon peanut oil, butter, onions and yams. Cover and cook for 15 minutes, stirring occasionally. Add chicken stock, coconut milk and peanut butter. Turn up heat until liquids reach a boil, then reduce heat and simmer for 15 minutes. Let cool slightly, then puree in a blender. Season with salt and cayenne. To serve, reheat, then garnish with crackerjacks.

Avgolemono (Greek egg-lemon soup)

From Cook's Illustrated

Makes about 8 cups, serving 6 to 8. Published March 1, 2000.

Homemade chicken stock gives this soup the best flavor and body; in a pinch, use low-sodium canned chicken broth. The longer the final soup cooks after the eggs have been added, the thicker it becomes. About 5 minutes of heating produces a soft, velvety texture; any longer and the soup begins to turn pasty. Scallions and fresh mint, individually or together, make simple and flavorful garnishes. Serve the soup immediately; it thickens to a gravylike consistency when reheated.

Ingredients

2	quarts chicken stock , preferably homemade (see related recipe)
1/2	cup long grain white rice
1	bay leaf
4	green cardamom pods , crushed, or 2 whole cloves
12	lemon zest strips , about 1-inch x 4-inch pieces), from 1 1/2 medium lemons (see illustration below)
1 1/2	teaspoons table salt
2	large eggs , preferably at room temperature
2	large egg yolks , preferably at room temperature
1/4	cup lemon juice from zested lemons
1	large scallion , sliced thin, and/or 3 tablespoons chopped fresh mint leaves

Instructions

1. 1. Bring chicken stock to boil in medium nonreactive saucepan over high heat. Add rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce heat to medium and simmer until rice is tender and stock is aromatic from lemon zest, 16 to 20 minutes. With slotted spoon, remove and discard bay leaf, cloves or cardamom, and zest strips; increase heat to high and return stock to boil, then reduce heat to low.
   

2. 2. Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined. Whisking constantly, slowly ladle about 2 cups hot stock into egg mixture; whisk until combined. Pour egg-stock mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened and wisps of steam appear, 4 to 5 minutes. Do not simmer or boil. Divide soup among serving bowls, sprinkle with scallion and/or mint; serve immediately.

Creamy mushroom soup

From Cook's Illustrated

Makes 8 cups, serving 6 to 8. Published March 1, 2001.

To make sure that the soup has a fine, velvety texture, puree it hot off the stove, but do not fill the blender jar more than halfway, as the hot liquid may cause the lid to pop off the jar.

Ingredients

6	tablespoons unsalted butter
6	large shallots , minced (about 3/4 cup)
2	small cloves garlic , minced (about 1 1/2 teaspoons)
1/2	teaspoon ground nutmeg , freshly grated
2	pounds white button mushrooms , wiped clean and sliced 1/4 inch thick
3 1/2	cups chicken stock or canned low-sodium chicken broth
4	cups hot water
1/2	ounce dried porcini mushrooms , rinsed well
1/3	cup dry sherry or Madeira
1	cup heavy cream
2	teaspoons lemon juice from 1 lemon
	Table salt and ground black pepper
Sauteed Wild Mushroom Garnish (optional)
2	tablespoons unsalted butter
8	ounces shiitake mushrooms or chanterelle, oyster, or cremini mushrooms, stems trimmed and discarded, mushrooms wiped clean and sliced thin
	Table salt and ground black pepper

Instructions

1. 1. Melt butter in large, heavy-bottomed Dutch oven over medium-low heat; when foaming subsides, add shallots and saute, stirring frequently, until softened, about 4 minutes. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add sliced mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes. Reduce heat to medium-low, cover pot, and cook, stirring occasionally, until softened and mushrooms have released all liquid, about 20 minutes. Add chicken stock, water, and porcini mushrooms; cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer.

2. 2. Pour soup into a large bowl. Rinse and dry Dutch oven. Puree soup in batches in blender until smooth, filling blender jar only halfway for each batch. Return soup to Dutch oven; stir in Madeira and cream and bring to simmer over low heat. Add lemon juice, season to taste with salt and pepper, and serve with sauteed mushroom garnish, if desired. (Can be cooled to room temperature and refrigerated up to 4 days.) If making ahead, add cream at serving time.

3. 3. For the Sauteed Wild Mushroom Garnish (optional):
   Heat butter in medium skillet over low heat; when foam subsides, add mushrooms and sprinkle with salt and pepper. Cover and cook, stirring occasionally, until mushrooms release their liquid, about 10 minutes for shiitakes and chanterelles, about 5 minutes for oysters, and about 9 minutes for cremini. Uncover and continue to cook, stirring occasionally, until liquid released by mushrooms has evaporated and mushrooms are browned, about 2 minutes for shiitakes, about 3 minutes for chanterelles, and about 2 minutes for oysters and cremini. Sprinkle a portion of mushrooms over individual bowls of soup and serve.

New England clam chowder

From Cook's Illustrated

Serves 6 (about 2 quarts). Published March 1, 1998.

During spring and summer, shellfish spawn, leaving them weak, perishable, and off-flavored. Although clams recover from their spawning phase more quickly than mussels and oysters, they should be avoided from late spring through midsummer.

Ingredients

7	pounds medium-size hard-shell clams , such as littleneck, topneck, or small cherrystone, washed and scrubbed clean
4	slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
1	large Spanish onion , diced medium (about 2 cups)
2	tablespoons unbleached all-purpose flour
3	medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium
1	large bay leaf
1	teaspoon fresh thyme or 1/4 teaspoon dried thyme
1	cup heavy cream
2	tablespoons minced fresh parsley leaves
	Table salt and ground black pepper

Instructions

1. 1. Bring clams and 3 cups water to boil in large, covered soup kettle. Following illustration 1, below, steam until clams just open, 3 to 5 minutes. Transfer clams to large bowl; cool slightly. Following illustrations 2 and 3, remove clams from shells by opening clams with a paring knife while holding over a bowl to catch juices. Next, sever the muscle from under the clam and remove it from the shell. Reserve meat in bowl and discarding shells. Mince clams; set aside. Pour clam broth into 2-quart Pyrex measuring cup, holding back last few tablespoons broth in case of sediment; set clam broth aside. (Should have about 5 cups.) Rinse and dry kettle; return to burner.
   

2. 2. Fry bacon in kettle over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in reserved clam juice. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes. Add clams, cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from heat and serve.

Bouillabaisse style fish stew

From Cook's Illustrated

Serves 8 to 10. Published September 1, 2001.

If you decide to make the fish stock ahead, it must be used within 2 days or frozen and defrosted. Use only the freshest fish. Monkfish, sea bass, and ocean perch or red snapper make up our favorite combination, but you can create your own according to the related tasting, "Choosing Seafood for Bouillabaisse". The chopped vegetables for the stock must be fairly small (no larger than 1 inch in diameter) and evenly cut. The rouille must be made the day you are planning to serve the bouillabaisse.

Ingredients

Fish and Shellfish Marinade
8	ounces shell-on shrimp (small) (41/45), peeled and shells reserved for fish stock
8	ounces large sea scallops , side muscles removed and each scallop halved
1 1/2	pounds fish fillets , cut into 1- to 1 1/2-inch cubes (see note or related tasting for suggestions)
2	teaspoons sea salt or table salt
1/4	teaspoon red pepper flakes
3	cloves garlic , minced or pressed through garlic press
1/2	teaspoon saffron threads
1/3	cup shredded fresh basil leaves
4	tablespoons olive oil
3	tablespoons Pernod
Fish Stock
1	bulb fennel , chopped medium (about 2 cups)
1	large carrot , chopped medium (about 1 cup)
2	medium onions , chopped medium (about 2 cups)
4	tablespoons olive oil
3	garlic heads, outer papery skin removed, but heads intact
1	bottle dry white wine (750ml) (preferably white Côtes de Provence)
	2 (28-ounce) cans diced tomatoes with juice
2	large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)
3	pounds fish frames , gills removed and discarded, frames rinsed and cut into 6-inch pieces
	reserved shrimp shells
1	bunch fresh parsley leaves , stems only
5	sprigs fresh thyme
2	bay leaves
2	teaspoons whole black peppercorns
2	teaspoons sea salt or table salt
	orange zest from two oranges, removed in large strips with vegetable peeler
1/2	teaspoon saffron threads
Stew
2	pounds mussels , shells scrubbed and beards removed
	Table salt and ground black pepper

Instructions

1. 1. Combine all fish and shellfish marinade ingredients in large nonreactive bowl; toss well, cover flush with plastic wrap, and refrigerate 4 hours.

2. 2. Meanwhile, stir fennel, carrot, onions, and oil together in 8-quart heavy-bottomed stockpot or Dutch oven. Cover pot and set over medium-low heat; cook, stirring frequently, until vegetables are fragrant, about 15 minutes. Place garlic in large heavy-duty plastic bag and seal. Smash garlic with rolling pin or meat pounder until flattened. Add smashed garlic to vegetables and continue to cook, stirring frequently, until vegetables are dry and just beginning to stick, about 15 minutes more. (Take care not to let garlic burn.) Add wine and stir to scrape pot bottom, then add tomatoes and their juices, leeks, fish frames, shrimp shells, parsley stems, thyme, bay leaves, peppercorns, salt, and 4 cups water. Bring to simmer over medium-high heat, reduce heat to medium-low, and simmer, pressing down on fish bones occasionally with wooden spoon to submerge, until stock is rich and flavorful, about 1 hour.

3. 3. Strain stock through large fine-mesh strainer or chinois into large bowl or container (you should have about 9 cups); rinse and wipe out stockpot and return strained stock to pot. Bring stock to boil over high heat and simmer briskly until reduced to 8 cups, about 10 minutes. Off heat, add orange zest and saffron. Let stand 10 minutes to infuse flavors. Strain stock through mesh strainer and set aside.

4. 4. Return fish broth to clean 8-quart stockpot and bring to rolling boil over high heat. Stir in marinated fish and shellfish along with mussels, cover pot, and return to simmer; simmer for 7 minutes, stirring a few times to ensure even cooking. Remove pot from heat, cover, and let stand until fish is cooked through and mussels have opened, about 2 minutes. Season to taste with salt and pepper; ladle into bowls, and float one garlic-rubbed crouton topped with dollop of rouille in each bowl (see related recipes). Serve immediately.

Quick homemade chicken stock

From Cook's Illustrated

Makes about 2 quarts. Published January 1, 2004.

This stock can be refrigerated in airtight containers for up to 4 days or frozen for 4 to 6 months.

Ingredients

1	tablespoon vegetable oil
1	medium onion , chopped medium
4	pounds whole chicken legs or backs and wingtips, cut into 2-inch pieces
2	quarts water (boiling)
1/2	teaspoon table salt
2	bay leaves

Instructions

1. 1. Heat oil in large stockpot over medium-high heat until shimmering; add onion and cook until slightly softened, 2 to 3 minutes. Transfer onion to large bowl. Brown chicken in two batches, cooking on each hside until lightly browned, about 5 minutes per side; transfer to bowl with onions. Transfer cooked chicken to bowl with onion. Return onion and chicken to pot. Reduce heat to low, cover, and sweat until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water, salt, and bay leaves. Bring to boil, then reduce heat to low; cover and simmer slowly until stock is rich and flavorful, about 20 minutes, skimming foam off surface, if desired.

2. 2. Strain broth and discard solids. Before using, defat stock. After stock has been refrigerated, the fat hardens on the surface and is very easy to remove with a spoon. To defat hot stock, we recommend using a ladle or fat separator.

Thai chicken soup

From Cook's Illustrated

6-8 as an appetizer, 4 as a main course. Published January 1, 2007.

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.

Ingredients

1	teaspoon vegetable oil
3	stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3	large shallots , chopped
8	sprigs fresh cilantro leaves , chopped coarse
3	tablespoons fish sauce
4	cups low-sodium chicken broth
2	(14-ounce) cans coconut milk , well-shaken
1	tablespoon sugar
1/2	pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1	pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
3	tablespoons fresh lime juice from 2 to 3 limes
2	teaspoons red curry paste (Thai)
Garnish
1/2	cup fresh cilantro leaves
2	serrano chiles , sliced thin
2	scallions , sliced thin on bias
1	lime , cut into wedges

Instructions

1. 1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

2. 2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

3. 3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

Jook or congee

From David Lebovitz

Six to eight servings

Jook also goes by the name congee, a word which doesn't sounds appealing to me. (Kinda like, "Would you like some gruel?"...um, no thanks...) A Chinese cook I worked with told me that jook means "arrow." I don't know if that's true, but whenever I drink a bowl, I feel like it hits the bulls-eye.

Don't try to stick too close to the recipe; use it as a springboard for what's available. Like the dried mushrooms, for example, could be swapped out with some fresh, sautéed ones. I've given some suggestions, but like most soup recipes, this lends itself to plenty of customization.

1. Take 1 cup unrinsed short grain rice, and put it in a big pot with 8 cups of water and 2 cups chicken stock(or use all water, if you don't have stock). Let it simmer for about an hour or so, over low heat, until the rice is completely soft and swollen.

2. Meanwhile, soak a large handful of dried Chinese mushrooms in boiling water or shaoxing, and let them sit until soft. Firmly squeeze out the liquid, trim off any hard stems and thinly slice the mushrooms. Then dd them to the pot along with a 2-inch (5cm) piece of fresh ginger that you've peeled and minced.

3. At this point, you can add...

-frozen or fresh peas
-diced chicken or turkey breast, cooked or uncooked
-cubes of lap chong (Chinese sausage) or slab bacon, cooked or uncooked
-finely-diced carrots
-raw peeled shrimp
-a big dash of fish sauce (see Note)

4. Then I simmer the soup for about thirty minutes more, to meld all the flavors. So much depends on the rice that it's hard to note exact cooking times. But this is rustic fare, so just use your judgment and cook it until the grains of rice are very plump and tender and the ingredients look happy together. When done, the jook should be soupy and runny, not thick enough to hold a spoon. But there's no standard for jook-consistency, so it's right when it's as you like it.

5. Possible garnishes are sliced scallions and/or cilantro. I am a big fan of frying cubes of bacon until crisp them and adding them to each bowl of soup. Smoked tofu, cut into cubes, would work for a vegetarian bowl. Scatter a few roasted peanuts on top, or finish with deep-fried shallots.

(Jennifer brought me some amazing deep-fried onions from the south of France, which are the 'local' version of French fried onions.)

Note: To me, the dash of fish sauce is pretty much obligatory to add to the jook, in my opinion, and adds an elusive background flavor. If you don't have any, add a sprinkle of salt. If you want to be more egalitarian, bottles of soy sauce, chile paste, and sesame oil can go on the table so folks can help themselves. I don't like soy sauce, though, since too much of it quickly overwhelms everything else in the soup.

Jook will thicken if refrigerated, so just thin it with more water or stock if you store leftovers in there. Although this makes a great lunch or dinner, it's popular with some folks for breakfast, too.

Chicken and dumplings I

From Ye Olde Gluten Free Blogge

Many of you will remember the GF Dumpling episode back in March (http://crystalstair.wordpress.com/2008/03/10/review-arrowhead-mills-gluten-free-all-purpose-baking-mix/). Well, I’ve been inspired by Gluten Free Cooking School to take one of their biscuit recipes and make it in to dumplings. These dumplings are SO MUCH BETTER than the ones from Arrowhead Mills. (Sorry AHM).

Yeild: 5 qts

Ingredients:
Approx 1 lb bite sized chicken bits of your choosing
9 cups water
3 tblsp chicken flavored bullion
1 tblsp. black pepper
1 tsp. cayenne pepper

1/2 c. + 2 tblsp white rice flour
1/2 c. coconut flour
1/2 c. + 6 tblsp sorghum flour
2 tsp. baking powder
2 tsp salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1 stick of butter (melted)
1 1/4 c. buttermilk
1 1/4 c. water
1 egg, beaten
1 tblsp. black pepper
1 tblsp. poppy seeds
2 tsp. dried sage

Directions>>
1. In a 5 qt (or larger!!) stock pot, dump in raw chicken chunks, water, 1 tblsp. pepper, 1 tsp. cayenne, 3 tblsp. chicken bullion and bring to a boil. (NOTE: This can be done with almost any combination of spices, we like pepper, cayenne, sometimes garlic and ginger… but about anything will work, whatever floats your boat, just don’t forget the bullion)

2. Mix up the dumplings in the meantime in the following order: all dry ingredients in to your workbowl (this is easier with a mixer), stir to combine and work in some air. Then add melted butter, stir. Next, milk, water, egg (previously beaten, please). Stir until dough comes together. Then add pepper and sage and poppy seeds (or whatever seasonings float your boat).

3. Once the pot of chicken bits and water has come to a boil, drop by rounded teaspoons (one from your kichen drawer is fine) into the boiling liquid, making sure to keep newly dropped dumplings seperated from older ones to prevent stickage and fusion. This gets a bit tricky as the pot gets full. When the pot fills, walk away for 15 minutes and come back and drop dumplings again until you run out of room (I had to do this three times). Simmer for 45 minutes or until the dumplings are done all the way through. The stock should be opaque now instead of clear.

4. Garnish and serve. YUM!