Author: Heidi Lee (Page 5 of 96)
What an awesome group of humans! This is the favorite part of what we do. Walk into a joint knowing just one person and walking away with 4 new friends. Wow! Just Wow!! @Jeff Kraus ~ You are an absolute doll and thanks so much for all the love. Can’t wait to play in the kitchen with you, my friend. What? What?
Seriously, I could have eaten the entire pot of this stuff! Amazing flavors, perfect consistency, warm and comforting. All that, PLUS – he made it up just that morning and it tasted that good! Love these Chefs and their magic stuff! Oh, and probably the best dumplings….EVA!
SOUP
1 tablespoon vegetable oil
1/2 cup chopped yellow onion
1 large carrot, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 (14 1/2 oz.) cans chicken broth
1 (10 oz.) can tomatoes and peppers
3 poblano peppers (blistered, peeled and chopped)
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons achiote paste
2 cups chopped, cooked chicken
2 tablespoons snipped fresh cilantro
DUMPLINGS
1 1/2 cups corn masa flour
1 teaspoon baking powder
3 tablespoons AP flour
1/4 teaspoon salt
4 tablespoons butter, softened
1 1/4 cups reduced-sodium chicken broth
3 tablespoons chopped cilantro
1/4 cup sour cream
Preparation Directions
For soup: HEAT oil in large saucepan over medium heat. Add onion, carrot, celeryand garlic, cooking and stirring, until tender. Add chicken broth, tomatoes, chili peppers, oregano, achiote, poblanos and cumin. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cilantro.
For dumplings: COMBINE masa flour, AP flour, baking powder and salt in medium bowl. Add softened butter, gently mixing to combine. Stir in chicken broth and cilantro to make a soft dough. Divide into 16 dumplings using a rounded tablespoon. Shape, by hand, into balls.
DROP dumplings into soup. Heat to boiling. Cover and simmer 10 minutes or until dumplings are cooked through. Serve with a dollop of sour cream, if desired.
This was a new one for me….I like surprises and this lovely liquer! We didn’t have a hard time finishing off this beauty and it went really well with Adam Allison’s “Shadow Soup!” Per Meletti’s website: “With hints of violet, saffron, caramel, and an array of spices, this is a subtly bitter and beautifully balanced liqueur perfect for enjoying after a meal.”
They got that right!
What a thrill!! into the Soup got the exclusive radio scoop with these charming brothers, all the way from Girona, Spain. The translation made things a bit more challenging, but it’s a beautiful show…color me happy!!
What I wouldn’t have given to take a taste of this beauty! Although Joan Roca was just a little too busy to provide us with the complete recipe, he did mention a different approach to sous vide the vegetables instead of traditional blanch and shock. What you must notice here is the attention to detail which is just one of the many reasons they are who they are!
Photo courtesy of Debby Emblom Wolvos ~ Cheers, Debb!
Recent Comments