Remembrances of Sundays Past: Chicken and Dumplings

My death row meal could possibly be Chicken and Dumplings – with the dumplings being big squares, rolled thinly and cooked in the chicken broth remaining from boiling a chicken. In a perfect world, the chicken would be a stewing hen (meaning an older chicken that would benefit from the long cooking). Unfortunately, for most of us, the days of easily obtaining a stewing hen have past. We are relegated to a few options at our local grocery store. Do not despair, good results can still be obtained. Click here here for a recipe that should do the trick!

The accompaniments of this dish usually included coleslaw, perhaps a succotash made with fresh lima beans, white corn, butter and milk and possibly a gelatin-based salad involving carrots, pineapple and orange jello. I know jello salads are not trendy anymore and I’m not advocating for re-igniting that trend, but I do have a soft spot for this recipe.

I don’t remember a specific dessert but I do remember a rather unusual one that we might have had – Fruit Cocktail ice cream. I remember this being quite good – who would think that they bits of canned fruit could be so delightful in ice cream? Click here for a version that is very similar.


This Chicken and Dumplings meal was typically served with quite a few people around the table and it was universally loved. This was many years ago now…I wonder when was that last time? I assure you I did not know then that something that seemed so commonplace, something I participated in countless times would one day become remembered with nostalgia.

As an adult, I’ve made this dish for friends on occasion and each time it translated as being special. Sometimes someone will even ask me, “Have you made chicken and dumplings for so-and-so yet?”

At the end of the day, this is a special dish, but more special is creating memories with those that you love. Sunday is a great day for making memories for you and yours. If you are looking for a springboard, a big pot of Chicken and Dumplings is a good place to start.

Food & Kisses, GiGi

Remembrances of Sundays Past: Corn in July

I have been in possession of too much corn this week and have corn on the brain...Who didn't love creamed corn when they were growing up? Even the commercial for the nationally known brand had a great jingle("Ho, ho, ho..."). With fried chicken? Mmmmm...on Sunday...and peach pie.

One thing we didn't have when I was growing up for some unknown reason was homemade creamed corn. Odd that. 36 years ago there was more time allowed for things like making pie crust, mashed potatoes, and creamed corn and yet, no homemade creamed corn.

Not until after my fourth big lap around the sun did I encounter such thing as homemade creamed corn.

But, here I am -- a homemade creamed corn mad scientist with a method to my madness.

Before I launch into the "how to", I have a couple pictures to share:

This method involves making a corn stock first -- cobs, silk, husks battling for domination in the pot!





A not-so-great shot of the finished product.












How did I do it?

Creamed Corn

6 ears of fresh corn
1 quart water
4 peppercorns
1 onion, peeled and halved
1 carrot, peeled

Wash corn well. Husk and clean corn, saving the husks and silk. Cut corn off of the cob and set aside the kernels. Place corn husks, silk and cobs in large stock pot with other ingredients. Bring to boil and then simmer for 30 minutes. Remove vegetables and strain, saving the stock (about 3 to 4 cups).

For the dish:

1/2 large onion, thinly sliced
1 tablespoon canola oil
3 to 4 cups corn stock
Corn kernels from 6 ears of corn
1 tablespoon vegetable seasoning salt

In a large pot, heat oil on medium high heat and saute onion for five minutes. Add 3 cups stock and remaining ingredients. Bring to boil and simmer for 30 minutes until everything is very soft. Puree. Add additional stock if needed and adjust seasonings.

Food for Thought: Try swirling a tablespoon of smoky, hot chipotle salsa to each serving.

Enjoy!

Food & Kisses, GiGi

My Personal Picnic Paradigm Shift

Oh, the whole picnic show thing is really coming together very nicely! We are having so much fun with this.

As usual, I'm enjoying the whole research and development process and as you know from my prior post on the subject of picnics, I was surprised to learn of the English heritage of the picnic. In my own life, however, my most memorable picnic involved a much different part of the world...

Over twenty years ago, I was friends with a guy who was from Lebanon. He had lived here for most of his life but was still very much connected to the Middle Eastern community here. Back then and at first, this didn't register as significant to me.

So, at some point, he invited me to a picnic that his brother was organizing for about 50 people at a park. Sounded good to me -- sure, I love hotdogs, potato salad, baked beans, etc.

When it was time to eat, I got thrown for a big loop. I didn't recognize one thing that was being served. It's laughable because a lot of these foods are pretty mainstream now, but not back then: Hummus, Falafel, Kofta burgers, Baked and Raw Kibbe served with pita bread, Bulgarian Feta Cheese, Grape Leaves stuffed with meat, and lots of olives. I think all I put on my plate was lettuce!!! Eventually, I tried everything but the Raw Kibbe, and liked it. Then, I learned how to make all of it and was determined to duplicate those tastes.

That picnic was life-changing for me -- I had stepped smack dab in the middle of another culture and it was first obvious to me through the food. In order to better connect with these folks, I then learned to make the dishes.

Since then, I have learned that when I want to cross a cultural divide, I can always do so through being open to the food. If I'm willing to put in my mouth what they do and then show appreciation, we will have a conversation and then maybe a friendship. It's simple and very powerful...and it all started with this one picnic.

In closing out this post, I'm going to share the simple Hummus recipe that I have made countless times -- it's the first dish that I remember not recognizing at that picnic long ago -- and it's adapted from a little book called, "Pita The Great":

Hummus

1/4 cup tahini
1/3 cup fresh lemon juice
1/3 to 1/2 cup warm water
2 - 3 cloves garlic, chopped
2 cups (1 pound can) chhickpeas, drained and rinsed
1/2 teaspoon salt
Freshly ground pepper, to taste
Dash ground cumin
Olive Oil (garnish)
Chopped fresh parsley (garnish)

Put tahini, lemon juice, water and garlic in food processor fitted with the metal blade. Cover and process until smooth.

With the machine running, gradually add the chickpeas, salt, cumin, and pepper, processing until the mixture is the consistency of a very thick paste. If necessary, stop the machine and scrape down the sides with a spatual. The mixture will thicken when it is refrigerated, so if it seems too thick when you've finished processing it, add up to 1/2 cup more water and process again. Taste to correct seasonings.

Put the hummus into a bowl and refrigerate, covered, to chill. Before serving, drizzle with olive oil and garnish with the chopped parsley.

To store, refrigerate, covered, for up to 1 week, or freeze for up to 3 months.

Makes 2 cups.

Enjoy!

Food & Kisses, GiGi