Virus Killer: Beef, Barley, Shitake and Veg Soup. 

Chicken & Dumplings

Ingredients

For the stock:

1 package chicken thighs

1 package drumsticks

2 cups chopped onions

1.5 cup chopped carrots

1.5 cup chopped celery

4-5 cloves garlic

2 bay leaves

8-10 peppercorns

salt to taste

Canola oil

For the dumplings:

3.5-4 cups AP flour

2 tbsp. vegetable shortening

4 tbsp. butter

1 egg plus 2 yolks

Buttermilk

1.5 tsb. Salt

.5 tsp. white pepper

.25 tsp. poultry seasoning

Method

Prepare stock. Use a cleaver to cut thighs and drumsticks in half. Heat pot and add Canola till it covers the bottom about 1/8-inch deep.Add chicken pieces in batches (not overcrowding the pot) and brown well on all sides. Remove and reserve. Dump out cooking oil and return to heat. Add everything but salt to the pot and thoroughly scrape all the brown bits off the bottom. Add chicken pieces and turn heat to low. Cover and let steam in the juices from the veg. for 20-30 mins. Add water to top, and simmer slowly for 30mins. Remove chicken and pick all the meat, adding the bones back to the pot.Let simmer for 2-3 hours. Strain and salt to taste.

Prepare dumplings. Cut your butter and shortening into your seasoned flour until it is well incorporated. Add eggs and gradually stir in buttermilk until you have a nice smooth dough. Do not overwork it. Form a dough ball and let it rest in the fridge for 20 mins. Working with bench flour, roll the dough out in batches until you get a nice even rectangle, constantly dusting it with flour; it should be about1/8-inch thick. Cut into 2.5-3 inch x 1-inch strips. Add to barely simmering stock by laying them out flat on the surface. As you add more just gently push the dumplings down into the stock. Only stir very lightly and the least amount as possible. Dumplings should be nicely coated with flour. This helps them not stick together and also thickens the stock to a nice creamy consistency.

To serve add some of your reserved chicken to a bowl and spoon the hot dumplings on top, hit it with some fresh cracked pepper and garnish with parley or celery leaves. Enjoy.

Twist on Moules Provencale.

  1. Camera: Canon EOS REBEL T3i
  2. Aperture: f/4
  3. Exposure: 1/60th
  4. Focal Length: 27mm

Last of the bird…Turkey Pot Pie. 

  1. Camera: Canon EOS REBEL T3i
  2. Aperture: f/4.5
  3. Exposure: 1/60th
  4. Focal Length: 48mm

18 lb. brined bird with Cornbread/Oyster stuffing. 

Weary Travelers’ Italian Soup.

  1. Camera: Canon EOS REBEL T3i
  2. Aperture: f/4
  3. Exposure: 1/30th
  4. Focal Length: 27mm

Candied Salmon, mixed herb pasta with pesto, garlic roasted Broccoli Romanesco and mushrooms.  

  1. Camera: Canon EOS REBEL T3i
  2. Aperture: f/4
  3. Exposure: 1/30th
  4. Focal Length: 31mm

Something about Fall and Pies….this of the Blueberry variety. 

  1. Camera: Canon EOS REBEL T3i
  2. Aperture: f/3.5
  3. Exposure: 1/30th
  4. Focal Length: 30mm

Apple~Pie…..

  1. Camera: Canon EOS REBEL T3i
  2. Aperture: f/4
  3. Exposure: 1/60th
  4. Focal Length: 27mm

B’s Spicy Chicken/Shrimp Coconut Curry Soup.

For the stock:

1 Whole Chicken

1 lb. shrimp shells and heads  (If you can find them head-on)

2 white onions (quartered)

1 whole head garlic (halved)

2 chicken bouillon cubes or equivalent paste

5-6 stems of fresh Thyme

2 carrots (chopped)

4-5 stalks celery (chopped)

2 stalks lemon grass (chopped and crushed)

1 turnip (quartered)

10-12 peppercorns

2 cloves

3-4 Bay leaves

Add everything to the pot and cover chicken with about 4 inches of water. Bring to a boil and then turn down to a low simmer and cook about an hour until the chicken is just done. Remove chicken and let cool. Turn stock up to medium simmer. Pick chicken and reserve everything (including filets) except the main breast meat. Cut or tear reserved chicken into bite size pieces. Add all the bones back to the stock and continue to reduce down to approximately 8 cups. Strain and reserve.

For the soup:

2 cans Coconut Milk

1 can straw mushrooms (halved)

Juice and Zest of 4 limes

2 tsp. Madras curry powder

2 tsp. mild curry powder

2 red Thai chilies (minced)

3 tbsp. Thai fish sauce

2 tbsp. Palm sugar or light brown sugar

Sriracha (optional to add heat as desired)

3 tbsp. cornstarch dissolved in stock (optional for thickening)

Salt to taste

Fresh cilantro

1 lb. shrimp (halved)

Reserved chicken meat

Add everything down to the sugar to your simmering stock and adjust seasoning as needed. Thicken to desired level of creaminess. Add shrimp and chicken and simmer a few minutes on low until shrimp is just cooked through. Garnish with a little thinly sliced lemon grass, carrot, fresh cilantro and a swirl of coconut milk. Enjoy!

  1. Camera: Canon EOS REBEL T3i
  2. Aperture: f/5.6
  3. Exposure: 1/60th
  4. Focal Length: 73mm