cadfael's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
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All About Braising: The Art of Uncomplicated Cooking
By Molly Stevens
W.W. Norton & Co. - 2004
Chicken and Dumplings : page 175
This is one of my favorite recipes. It is flavorful and always comforting. I think it makes a big difference when I use kosher or free range poultry. The only change I make to the recipe is the inclusion of fresh herbs when I have them-rosemary, thyme and parsley. Parsley is called for in the dumplings as well. It is important to remember not to bring to a boil when tempering the liaison, which curdles easily. Enjoy...we do.
useful (2)
This one of my go-to recipes for entertaining a small group of 4-6. I have made this many times and it always turns out. I follow the recipe exactly.
The author is truly a cooking teacher and the 5-6 things I have cooked from the book have all turn out well.
Last time I served this meat over small scoops of three purees-roasted garlic mashed potatoes, nutmeg scentd mash of parsips, and sweet potatoes with a hint of cinnamon. My veggies were roasted brussel sprouts and Vichy carrots. I always make sure my appetizer and dessert are very light because it is a rich heavy winter meal, which will be better as a whole when balanced. For instance this time I served a small plate of mixed micro greens lightly tossed with lemon & EVOO, s&p, and toped with 2 large lemon garlic prawns as an appetizer, and a featherlight french crepe stuffed with lightly caramelized apples and lightly drizzled with a calvados caramel, a small dollop of unsweetened cream dusted with edible gold flakes. What a great meal-and most of it prepared ahead-so you can enjoy your company.
The guests asked for the recipe as they always do with this recipe. It is well worth the effort for special occasions.
useful (4)