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ASIAN CHICKEN-N-DUMPLINGS
1 free range chicken, 3 to 4 pounds
1 teaspoon five-spice powder
1 tablespoon soy sauce
8 slices ginger
6 scallions, cut into 2-inch pieces
1 medium zucchini, turned into 'spaghetti'
1 medium peeled carrot, turned into 'spaghetti'
Salt and white pepper, to taste
In a large stock pot, place chicken in and cover with cold water. Add five-spice, soy, ginger and scallions. Bring to a slow boil and simmer for 20 minutes only. Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour. Season with salt and white pepper. Carefully remove chicken from bones and shred by hand. Add chicken back to strained broth. Keep hot. Add zucchini and carrot 'spaghetti' to hot soup 3 minutes before serving. Check for seasoning.
PLATING Ladle the soup and 'spaghetti' over the hot dumplings. Garnish with chopped parsley.
Wine Suggestion: The Eyrie Vineyard, Oregon Pinot Gris, 1995
SHIITAKE DUMPLINGS:
2 eggs
1/2 cup milk
4 tablespoons oil
2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped parsley (save half for garnish)
2 tablespoons chopped cilantro
1 tablespoon minced fresh thyme
2 tablespoons sauteed sliced scallions
1/2 cup sauteed and minced shiitake mushrooms
In a small bowl, whisk together the eggs, milk and oil. In a mixing bowl, mix together flour, baking powder, salt, pepper, half of the parsley, cilantro, thyme, scallions and shiitakes. With the paddle on low speed, slowly add the egg mixture till it comes together. Do not over work the dough. Let mix stand for 30 minutes. Using floured hands, form small dumplings about the size of golf balls. (Test 1 small dumpling first for seasoning.) In a pot of boiling, salted water add the dumplings in 1 at a time and cook thoroughly, about 6 to 8 minutes. Take dumplings out of strainer and place in large heated soup bowls.Yield: 4 servings
FIVE SPICE POWDER
Equal amounts of ground cinnamon,cloves,fennel seed, star anise, and Szechuan peppercorns. Can be purchased in Asian markets and most supermarkets.
EMERIL'S DOUGHNUTS
1 (1/4-ounce) package active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half-and-half
6 cups flour
Fillings:
1 1/2 cups sweetened whipped cream
1 1/2 cups vanilla pastry cream, recipe follows
1 1/2 cups raspberry filling, recipe follows
Shaker powdered sugar
1 cup chocolate glaze, recipe follows
1 cup powdered sugar glaze, recipe follows
In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Stir to dissolve and set aside. In an electric mixer, beat the eggs and remaining 3/4 cup sugar until thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, salt, milk, and half-and-half. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Using a 3-inch round cutter, cut the dough into circles. Place the rounds on a baking sheet. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 30 minutes. Preheat the fryer to 350 degrees. Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning. Remove the doughnuts from the oil and drain on a paper towel-lined plate. Fit each pastry bag with small round tips. Fill each bag with a different filling. Pipe the doughnuts, alternately with the different fillings. Sprinkle some of the filled doughnuts with powdered sugar. Glaze the remaining donuts with the 2 different glazes. Serve on a large serving platter.
EMERIL?S PASTRY CREAM DOUGHNUT FILLING:
5 large egg yolks
3/4 cup cornstarch
2 1/2 cups heavy cream
1 1/2 cups sugar
1 tablespoon vanilla extract
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups cream, sugar and vanilla extract in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
POWDERED SUGAR GLAZE:
1 cup powdered sugar
3 tablespoons milk
In a small bowl, combine the powdered sugar and the milk and whisk until smooth.
CHOCOLATE GLAZE:
1/4 cup cocoa powder
1 cup powdered sugar
4 to 5 tablespoons milk
In a small bowl, combine the cocoa powder and the powdered sugar. Add in the milk and whisk until smooth.
RASPBERRY FILLING:
4 cups raspberries
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
In a saucepan, combine raspberries, 3/4 cup of water and sugar. Bring to boil. Simmer for 15 to 20 minutes or until raspberries have broken down. Remove mixture from the heat and strain out the seeds. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 1/4 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil. Simmer for 5 more minutes. Remove from heat and cool completely.Yield: 2 dozen doughnuts
CHERRY COBBLER
Filling:
6 cups tart red cherries, pitted
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch
Topping:
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk
Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.Yield: 6 Servings
BLUEBERRY CAKE DOUGHNUTS
2 tablespoons solid vegetable shortening
1 cup sugar
2 eggs
1 cup buttermilk
1 pint fresh blueberries, rinsed, hulled and patted dry
3 1/2 to 4 cups all-purpose flour
Pinch salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup milk
2 cups powdered sugar
In an electric mixer, fitted with paddle, cream the shortening and sugar. Add the eggs, 1 at a time and beat until incorporated. With the machine running, slowly add the buttermilk. Switch the paddle attachment to a dough hook and add the blueberries. Sift together the flour, salt, baking powder and baking soda. Add the flour mixture, 1 cup at a time, until the dough forms a smooth ball and climbs up the dough hook. Place the dough in a greased bowl, turning once and cover with plastic wrap. Refrigerate for 1 hour. Preheat the fryer to 350 degrees. Turn the dough out onto a floured surface and roll out to 1/2-inch thick. Using a doughnut cutter or 2 biscuit cutters, cut the dough into rounds. Fry the doughnuts in batches until golden brown. Remove and drain on paper towels. In small bowl, whisk together the milk and powdered sugar. Drizzle the glaze over each doughnut and allow to sit until the glaze sets. Serve the doughnuts on a platter.Yield: about 2 dozen
PAN FRIED PORK CHOPS
9 pork chops
2 cups all-purpose flour
1 cup vegetable oil
1 large onion, chopped
3 to 4 cloves garlic, chopped
1/4 cup of water
Wash the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet add the chopped onion and 3 to 4 cloves of chopped garlic and add to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes.
COLLARD GREENS
2 bunches collards
3 smoked ham hocks
2 tablespoons vegetable shortening
Salt and red pepper, to taste
Remove the stems, cut up and wash the collard greens. Then par boil the ham hocks in water for about 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add greens, on low fire with pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.
CORNBREAD
1 cup cornmeal
1/4 cup vegetable shortening, melted
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup evaporated milk
1 egg, beaten
Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.
BROWN SUGAR SHORTBREAD
Ingredients:
1 cup (2 Sticks) I Can't Believe It's Not Butter! - Stick
3/4 cup firmly packed light brown sugar
2 cups all-purpose flour
1/3 cup semi-sweet chocolate chips, melted
Directions:
Preheat oven to 325° F.
Grease 9-inch round cake pan; set aside.
In large bowl, with electric mixer, beat I Can't Believe It's Not Butter! - Stick and brown sugar 3 minutes or until light and fluffy.
Gradually add flour and beat on low until blended.
Spread mixture into prepared pan and press into even layer. With knife, score (lightly cut) surface into 8 pie-shaped wedges.
Bake 30 minutes or until lightly golden. On wire rack, cool 20 minutes; remove from pan and cool completely.
To serve, pour melted chocolate into small plastic storage bag. Snip corner and drizzle chocolate over shortbread.
POWDERED SUGAR COOKIES
Ingredients:
1 1/2 cups + 2 tablespoons I Can't Believe It's Not Butter!
3 1/2 cups flour
1 1/3 cups powdered sugar
1 1/3 cups chopped walnuts
1 teaspoon vanilla extract
Directions:
Preheat oven to 350° F.
Cream together the softened I Can't Believe It's Not Butter! and powdered sugar, until fluffy.
Blend in 1 teaspoon of vanilla.
Blend in flour, and cream until fluffy.
Stir in the chopped walnuts.
Drop from teaspoon on ungreased cookie sheet, about 2 inches apart.
Use the palm of your hand or a spoon to press out cookie on the cookie sheet.
Bake for 10 to 14 minutes.
After cookies have cooled, using a sieve, sprinkle powdered sugar on the top of the cookies, as desired.
BASIC BARBECUE DRY RUB
1 cup sugar
1/2 cup salt
4 tablespoons cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon cayenne powder
Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.
LADY CAUSEY'S OVERNIGHT CABBAGE SLAW
1 medium cabbage, shredded
1 small onion, grated
1 medium bell pepper, chopped
2 carrots, grated
3/4 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon black pepper
Combine cabbage, onion, green pepper, and carrots in a large bowl and sprinkle with sugar. Set aside. Combine remaining ingredients in a pot and boil 3 minutes. Pour over vegetables, stirring well. Chill overnight. Enjoy.
MRS. MARY KIRK'S FROM SCRATCH BAKED BEANS
1 pound navy beans or Great Northern pea beans
1/2 medium onion, diced
1/2 cup dark brown sugar
1/4 pound bacon square (smoked hog jowls), diced
1/3 cup sorghum
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
Preheat oven to 275 degrees. Wash and clean the beans, then place them in a bowl and cover with water. Let soak overnight, adding more water if necessary. Drain the beans and wash again. Put beans in a saucepan, cover with fresh water, and bring to a boil. Boil until the beans are soft, then drain, reserving the broth. Layer the beans, onions, sugar, diced bacon square and all other ingredients in a bean pot or ovenproof dish, adding bean broth to bring beans to desired consistency. Bake uncovered for 5 to 8 hours, stirring occasionally. If beans seem to be getting too brown, put on cover while baking.
BARBECUE BRISKET
1 (7 pound) beef brisket
Dry Rub, recipe follows
1/3 cup lemon juice
1/3 cup water
Season both sides of the brisket with Dry Rub and place in pan. Mix the lemon juice and water, and pour over the brisket. Let stand overnight in the refrigerator. Remove the brisket from the pan, reserving the marinade. Cook the brisket in a preheated 250 degree oven, 1 hour per pound. Baste with marinade and cover. Continue to cook the brisket at 250 degrees for another 1 1/2 hours or until tender.
DRY RUB:
1 cup sugar
1/2 cup salt
4 tablespoons cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoons cayenne powder
Mix all ingredients together and generously sprinkle on brisket prior to cooking.
BURRER'S PEACH COBBLER
1/4 pound melted butter
4 to 5 cups tree-ripened peaches
1 1/2 cups sugar
Pinch cinnamon
Pinch nutmeg
1 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350 degrees. Butter and flour a 9 by 13-inch glass casserole dish. Pour melted butter into the dish. In a saucepan, slowly cook the peaches with 1/2 cup sugar until soft. Add cinnamon and nutmeg to taste. Combine flour with remaining sugar, baking powder, and salt. Whisk in milk and pour mixture into pan over butter. Gently pour cooked peaches evenly over batter. Cook for 45 minutes or until golden brown.
