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Urgh. I mean Arrr.
Sep. 28th, 2012 06:05 pmI'm not saying I've been ill but tonight Rayne made pot roast and I made dumplings and I'm calling that "cooking".
Always and precisely (the proportions; you can halve, double, wev.)
2 C white flour
1 T Magic[1] baking powder.
1 t baking soda
The Part You Can So Totally Mess With:
1-2 t salt
1/2 t pepper
2 T tarragon, dried, pounded to dust.
1t Rocky Mountain Seasoning (Penzey's)
1t Ozark Seasoning (Penzey's)
Mix all dry ingredients very well.
Bring broth/stock/thin gravy/stew to a rolling boil in a pot with a lid that seals.
Add 1 1/2 C cold water, mix coarsely, i.e. just until all the dry is wet, and ladle into boiling broth.
Replace lid immediately, lower heat to just below medium, keep at high simmer for 17 minutes, serve immediately onto warmed plates with rest of dinner.
This will make enough large, old-fashioned, floury dumplings to feed three to four hungry people.
Don't open the lid, or mess with the timing, or let them get chilled, unless you like Lead Zepplins :)
[1] I am not usually a brand fiend, but here's the thing: baking *soda* is baking soda, but baking powders are all different. So, yeah, Magic, and if you want to use another brand you might want to do some googling for equivalencies.
Always and precisely (the proportions; you can halve, double, wev.)
2 C white flour
1 T Magic[1] baking powder.
1 t baking soda
The Part You Can So Totally Mess With:
1-2 t salt
1/2 t pepper
2 T tarragon, dried, pounded to dust.
1t Rocky Mountain Seasoning (Penzey's)
1t Ozark Seasoning (Penzey's)
Mix all dry ingredients very well.
Bring broth/stock/thin gravy/stew to a rolling boil in a pot with a lid that seals.
Add 1 1/2 C cold water, mix coarsely, i.e. just until all the dry is wet, and ladle into boiling broth.
Replace lid immediately, lower heat to just below medium, keep at high simmer for 17 minutes, serve immediately onto warmed plates with rest of dinner.
This will make enough large, old-fashioned, floury dumplings to feed three to four hungry people.
Don't open the lid, or mess with the timing, or let them get chilled, unless you like Lead Zepplins :)
[1] I am not usually a brand fiend, but here's the thing: baking *soda* is baking soda, but baking powders are all different. So, yeah, Magic, and if you want to use another brand you might want to do some googling for equivalencies.