I'd like to cook about a quarter pound sized burger on my Foreman, but it's been a while since I've done this, so can't remember clearly the cooking time necessary for medium doneness.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Jan Bailey Sent: Monday, February 22, 2010 6:49 AM To: [email protected] Subject: [CnD] Chicken Soup with Parsley Dumplings - Serves 6 066Chicken Soup with Parsley Dumplings - Serves 6 Recipe By: Martha Stewart Published in: Everyday Food Ingredients FOR THE BROTH 4 boneless -- skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces 6 boneless -- skinless chicken thighs (about 1 1/4 pounds total) 4 med carrots (about 3/4 pound) -- cut on the diagonal into 1/4-inch rounds 1 med onion -- thinly sliced into half-moons 2 celery stalks -- cut into 1/4-inch pieces 1 garlic clove -- thinly sliced 1 bay leaf 1 1/2 cup homemade or low-sodium store-bought chicken stock Coarse salt 1 teaspoon coarsely chopped fresh thyme FOR THE DOUGH 1/4 cup plus 2 tablespoons yellow cornmeal 3/4 cup all-purpose flour 1 teaspoon baking powder 2 tablespoon finely chopped shallot 1 tablespoon freshly grated lemon zest 3/4 cup finely chopped fresh flat-leaf parsley 2 tablespoon finely grated Parmesan cheese 1 1/2 tablespoon cold unsalted butter -- cut into small pieces 1/2 cup low-fat (1 percent) milk Instructions Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add thyme. Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend in with fingertips until the mixture resembles coarse meal. Add milk, and stir with a fork just until a dough forms. Roll dough into 1-inch balls; add all at once to simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide soup among six bowls. First published Recipe Notes In a hearty soup, parsley dumplings speckle the broth with bits of green. Exported from A Cook's Books -- Recipe management for Macintosh _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2700 - Release Date: 02/21/10 14:34:00 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
