When I was in college one of my favorite classes was an English class (surprise, surprise). I don't remember the exact subject, but I do remember how wonderful it was. The instructor, Dr. John Laudun, who still remains a friend, challenged us to think not only about what we read and wrote, but what we experienced through his love of folklore. I'll never forget an assignment he gave us to explore a family recipe. I think about it often...it had quite the impact.
My mom was an avid cook - I've mentioned this once or twice - but rarely allowed us in the kitchen. She was busy, she was fast, and good...there was no need for our grubby little hands to interrupt her. So by the time I was in John's class, as a college Junior, I really didn't know any more about cooking than I did when I was that annoying little kid bugging my mom. I sat at a stool, pulled up in an unobtrusive part of the kitchen, and watched the master work. She told me about my grandmother's sister "Nanny Min" and her chicken and dumplings - which happened to be my favorite. How she used simple ingredients and easy techniques to transform an average evening into a celebration. I gawked as mom threw together this and that and very simply created something I requested on my birthday each and every year. I think it was that moment, or maybe when I transcribed my notes onto paper the next day, that I fell in love with the idea of cooking. After that I was insatiable. I wanted to learn, I wanted to grow, I wanted to cook, and eat of course - she created a monster!
But this monster was the best kind...hungry for good food and knowledge and a sense of the past. I was curious to learn more about those family favorites I had grown to love, and pass them down to my kids, too. With Father's Day approaching I won't encourage you dads to allow yourself to be pampered, to avoid the grill and put your feet up. Instead, I'll push you to create your own little monsters. Pass along what you know. Share the "secret" to your marinade with your son, and show your daughters how real men cook. Moms get in on the action too, inspire and educate! Besides, what's a better celebration of being a parent than seeing your kid follow in your tasty and talented footsteps? Happy Father's Day dads. May your grills be hot and your sauces be spicy!
Chicken & dumplings with rice & lima beans
Nanny Min's Chicken & Dumplings (with a few variations)
For stew:
cooking oil
chicken - growing up with used skinless/boneless breasts, but whole cut-up is probably the best
1 whole onion (reserve some for later)
1/2 jar dark roux - say what you will, I like Savoie's Dark jar roux...blasphemy? Maybe.
2 TBS chicken base - my fave new-school addition
For dumplings:
2 c flour
1 TBS grated onion
1 tsp baking powder
1 TBS salt
black pepper to taste
1 c milk
1 egg, beaten
Directions:
- Remove skin from chicken (unless you don't mind skimming fat later), season well with your favorite Cajun seasonings, brown on medium high heat in an oiled Dutch oven until browned on all sides. Remove from heat and set aside
- Reduce heat to medium, add chopped onion to pan and scrape up any chicken bits, sauté until translucent
- Add half a jar or roux, incorporate with onions, add water slowly until a paste is formed and roux is a deep brown color
- Begin adding water until consistency is like that of hot cocoa (similar to, but thicker than gumbo), season broth well & bring to a boil
- Add a few TBS of chicken base for flavor, and allow to dissolve - this is a great time to taste for seasoning, before your raw chicken is added back in
- Add chicken back to pot & resume boil
- Sift dry dumpling ingredients, and incorporate onion, egg, & milk - you want the dough to be the consistency of biscuit dough so add more flour/milk accordingly
- Drop into broth in heaping spoonfuls, when they float back up to the top (after 5-10 minutes depending on size) they're done!