This is our dinner from Wednesday night. It's a really terrible picture and you're going to have to trust me that it looked and tasted much better in person. It's adapted from the recipe in The Best Recipes cookbook, which is one of my favorite cookbooks of all time. For those unfamiliar, it's put out by the same people who do the Cook's Illustrated magazine and America's Test Kitchen on PBS. They do tons of testing of variations of a recipe, looking for the "perfect" one. This is damn close.
My main complaint about this recipe is that it's completely from scratch, and thus, very time-consuming. This is one of the few times that I did indeed start with raw chicken parts and make stock, etc., but usually, I cheat big time and use a store-bought rotisserie chicken and some organic chicken broth.
I've been trying to incorporate more veggies into my cooking, so I added fresh green beans and frozen peas this time. I don't think T cared for them, but that's too bad. Oh, and one minor thing: I usually do the dumplings by rolling them out and cutting them into little rectangles, but I was too lazy this time and just took gobs of the dough and rolled them into little balls. I think I like the little rectangular pillows better as they cooked faster and more evenly.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment