Recipes from the Rex Stout stories

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Recipes from the Rex Stout stories

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1MrsLee
Nov 24, 2006, 5:29 pm

Thought this might be a fun thread to start. This recipe is one I was inspired to make after reading Some Buried Caesar

Great Chicken Fricassee with Dumplings (even if I am a Baptist, at least I‘m independent)
The fricassee part of this recipe is inspired by my grandmother (non-denominational) and modified by me. The dumplings are from The New England Yankee Cookbook, modified by me.

Fricassee
3 ½ - 4lb. Chicken, cut in pieces (boneless is more convenient, but likelier to be dry)
½ c. approx. peanut or canola oil (or bacon fat if you have no fear)
1 med. Onion, quartered
2 cloves garlic
1 or 2 ribs celery, cut into 2” pieces
6 stalks parsley
1 bay leaf
Several sprigs of thyme (optional)
6 peppercorns
¼ lb. Mushrooms, sliced
½ c. butter
¼ c. flour
1 T. parsley, minced
Salt and pepper to taste

Brown chicken in oil, in Dutch oven, barely cover chicken with water, add onions, garlic, celery, sprigs of parsley and thyme, bay leaf and peppercorns. Bring to simmer, cook 40 minutes, until tender. Remove from heat. Meanwhile, sauté mushrooms in ¼ c. butter. Remove from pan, melt remaining ¼ c. butter, add flour and cook over medium until roux is golden brown. Gradually add chicken broth while stirring, until the gravy is the consistency you like, a little runny is better than too thick as it will continue to thicken. Add chicken, mushrooms and minced parsley, season with salt and pepper. Cover and simmer 5 minutes, serve warm over mashed potatoes, or with dumplings. See recipe below.

Dumplings
2 c. flour
¾ t. salt
3 t. baking powder
1 c. rich milk (½ and ½ , or add 2 T. whipping cream to milk, or you can cut 2 T. shortening into the flour)
2 T. minced parsley

Sift dry ingredients together 4 times. Add milk, stirring quickly to make a soft dough. Drop by spoonfuls on top of chicken fricassee or stew, making sure the dough rests on pieces of meat or vegetables and does not settle in the liquid. Cover tightly and steam 12 minutes without removing cover. Dumplings may also be dropped on a plate and cooked in a steamer over rapidly boiling water for 20 minutes. Makes 12 dumplings.

2MrsLee
Nov 24, 2006, 5:30 pm

I suppose I should have named it "inspired by", but I don't know how to change it now!

3laytonwoman3rd
Dez 1, 2006, 9:01 am

You can edit by clicking on the little pencil icon thingie at the top right of your message.
And WHAT A GREAT RECIPE. I dare to say (since my mother is not a LibraryThing member) that it is even better than the recipe handed down to me by my Mom. Thanks for posting.

4MrsLee
Dez 1, 2006, 8:10 pm

Thank you! I'm supposed to be making it right now instead of playing here...my daughter is giving me a look :( What I meant about editing, was the title of this thread "Recipes from the Rex Stout Books" Is there any way to edit those?

5laytonwoman3rd
Editado: Dez 2, 2006, 4:58 pm

OH! Well, that was heedless of me. I should have taken your meaning--and now I have to say, No, I don't know a thing about editing the title of the thread. I'll be quiet now. *facepalm*