Monday, January 3, 2011

Chicken Barley Soup with Parsley Dumplings


What is better than a warm bowl of soup  on a chilly Winter's evening?  One that has dumplings !  It's strange for me to write Dumplings because I grew up knowing these fluffy pillows of flour as Doughboys.  Regardless of the name, nothing can warm  the tummy than this  creamy thick bowl of goodness.

Ingredients :  (for 2-3 people)

3 chicken drumstick
2 chicken breasts
3 can chicken broth
1 cup water
1/2 barley
1 tsp fresh Thyme
1 Bay Leaf
2 celery stalk, chopped
2 large carrots, diced
12-14 baby red potatoes, quartered
1 Tb fresh garlic, minced
3 Tb fresh chopped Parsley
French Gray Sea Salt
Fresh Cracked Pepper

In a large pot, add chicken pieces and chicken broth, Bay Leaf and Barley Over medium high heat, cook chicken about 35-40 minutes until chciken is cooked through.

Remove chicken from pot. Set aside until the pieces cool off somewhat, enough so you can take of the meat from the bones.  Shred into bite size pieces.

To the pot add potatoes,  carrots, celery, thyme and parsley.  Cook for about 15 minutes. Add chicken back into the pot.  Reduce heat to a simmer.

*If the broth has reduced too much, you can add more chicken broth.


Meanwhile make the dumplings, this is what you will need :

1 cup flour
1 1/2 T Baking Powder
1/2 tsp salt
3 TB cold butter
1/4 milk
Parsley

In a bowl combine flour, baking powder and salt.  With a pastry cutter or fork, cut butter into the flour mixture until crumbly, add the parsley.  Add the milk and blend all ingredients until it forms into a ball.  Pinch off each piece and form into 6 large balls.  With a spoon, lower the dumplings into the soup, cover and cook for about 15-20 minutes until the dumplings float and are big and fluffy. 

* check center for donesness is necessary.

Enjoy Every Bite !

Sunday, January 2, 2011

Thick Creamy Hot Chocolate with White Chocolate Marshmallow Cream


On  a trip to Italy,  one of the places I visited was the beautiful Renaissance city of Florence.
An overwhelmingly stunning place that will leave  lasting memories for anyone who appreciates the arts, culture and the Italian lifestyle.
   I walked through narrow passages  that unfolded into beautiful piazzas and into one of my favorite places - Piazza Della Signoria. 
This piazza is famous for it's outdoor museum -  home to Michelangelo's "David", the 'real' David
 being in the Accademia of course.
  Restaurants, cafes, artists and tourists decorate this lovely piazza.  Piazza Della Signoria   is
 where I had my first real hot chocolate - Cioccolata Calda ! 
The hot chocolate that most of us are use to here in North America is a  watery  hot mug of
chocolate made from  powder  in a package, that we take little sips of.
The hot chocolate in Italy is best enjoyed with a spoon because of it's thick , creamy custard like consistency.
I wanted to try to create this thick and blissful drink at home
  to remind me of my days in Florence.


Ingredients :
1- 4oz 60% cacao bittersweet baking bar 
1 cup semi sweet chocolate chip
1/2 cup whipping cream
1 cup whole milk
1-2 TB cornstarch, arrowroot or tapioca

* I used Ghiradelli chocolate


In a pot add all the ingredients and heat on low until chocolate
is melted and smooth.  Add the cornstarch. Heat until the chocolate thickens.


For the White Chocolate Marshmallow Cream, in a pot on low heat melt 1- 4oz white chocolate baking bar, add 1 TB cream and 1 cup of small marshmallow.
Heat until the marshmallow melts down and is blended with the
white chocolate.

Pour the thick hot chocolate in your favorite mug,
spoon some of the marshmallow goodness
over top and enjoy !