My name is Julie, and I’m a recipe-a-holic. There are worse vices (unless recipe addiction involves stockpiling decades’ worth of food magazines, and taking in any others that friends threaten to recycle). I have loved them since I was a kid. I know I’ve told you the story of pilfering peoples’ cookbook shelves and recipe boxes when I’d go over to babysit, after the kids went to bed.
I have in my travels thumbed past many a recipe for chicken & dumplings. So many, in fact, that I have become oblivious to them, even though it’s something I’ve never actually made before. Somehow it just blips past my radar: chicken & dumplings – know that one. Not even a glimmer of interest flitters through my mind. (Chicken and biscuits, yes – but that’s a whole different thing.)
And today, I only made it because I was talking about sourdough starter on the radio this morning, and had to make something, and was passed on a recipe for sourdough dumplings. It seemed the most interesting of the lot (biscuits, pancakes, coffee cake). And you need a vehicle for dumplings. I searched around for something that used up frozen lumps of pork shoulder, but mostly dumplings go on chicken, souped or stewed. Fortunately I had some chicken thighs deep in the freeze.
Of course it was stupidly easy. And used only stuff I always have, unless of course I’m out of chicken. I imagine a few meaty Portobello mushrooms would make a mighty fine vegetarian version.
It went over so well at the studio this morning that I actually stopped and picked up more chicken on the way home to make another batch for lunch for my sisters, who were coming for a sit and visit (being spring break and all). You can imagine how good the kitchen smelled with chicken & biscuits simmering on the stove. How did I never realize the potential of pillowy wads of dough, simmered in creamy chicken gravy so that they tasted like fresh biscuits saturated with said gravy, only without losing their structural integrity? duh. (Note: they do taste better than they look.)
Tomorrow, I will spin the tale of the adoption of the new living being in our fridge.
One Year Ago: Arancini and Beef Tataki with Ponzu Sauce