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River Watch Week – Vicksburg District Vittles – Mississippi River Chicken and Dumplings

River Watch Week – Vicksburg District Vittles – Mississippi River Chicken and Dumplings

With the Army Corps of Engineers taking the Flood Fight 2011 – Operation Watershed down river we will take a culinary tour of the affected areas:

Monday – Memphis District MunchiesElvis Meatloaf
Tuesday – Vicksburg District Vittles – Mississippi River Chicken & Dumplings
Wednesday – New Orleans District Nosh
Thursday – BBQ Byway
Fishy Friday River Style

Creamy Chicken Goodness

Creamy soup, moist chicken, and chewy soft dumplings.

The original recipe from RecipeArchive.net calls for boiling a whole chicken, picking off the meat and building the soup with Cream of Chicken soup.  Here I have used leftover white meat from a previous post (2 May 2011 Dinner News – Abbottabad, Pakistan) and created a simple milk gravy in place of the canned soup.

If you have 6 people to serve this is a great single meal.  If not, I have included my method for individually freezing dumplings and storing the soup in separate containers for later use.

Ingredients

Ingredients for dumplings and soup

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Posted by on 10 May 2011 in United States of America

 

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Brunch News Sunday – Käsewähe

Finished tart for two

Ease into the week with a tart that is cheesier than the average quiche and easily customized with your choice of bacon and onion.

It looks like a simple combination, but there are many options on this theme to play with… Spanish onions, turkey bacon, and a rich Emmental? Sweet Vidalia / Walla Walla, thick cut applewood bacon, and a local smoked Swiss? I used a double smoked hickory bacon with a plain swiss and some baby Vidalia, but the combinations are endless.

The original recipe calls for a single tart pan with a removable bottom, but I decided to make it more leftover friendly by creating two 2-person serving size dishes. With a bright leafy salad or fresh fruit cup it makes a relaxing meal. If you would like to use this as a starter for dinner some regional suggested dishes can be found in the Fat Tuesday 2011 in Switzerland post.

Ingredients

Ingredients for the crust, filling, and custard.

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Posted by on 8 May 2011 in Brunch News, Switzerland

 

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Brunch News – Yemeni Bint-al-Sahn

Honey Cake at Night
Egg Sandwich for Brunch

Dessert or Brunch

Sixteen layers of egg bread goodness goes into this family size “loaf” or maybe I should say “biscuit”.  We ate half with a honey butter dip for dessert and then egg sandwiches for brunch the next day. The dough came together quickly and creating the layers became a zen filled repetition of  care and touch.

This Bint Al-Sahn or Sabayah recipe comes from A Temeniyah’s Recipe blog via originally posted on July 25, 2010 by Dr. Lamya Almas. She creates a 14 inch diameter cake in a special pan made for this type of cake. I have a temperamental gas oven, but a great convection toaster oven so mine was made to about a 9 inch diameter without a pan.

Take the time to make ghee if you do not have any on hand. Removing the milk solids from the butter will help lubricate the layers and give you the most flakiness for your efforts.

If you prefer a more visual presentation step by step pictures are available on Flikr at Yemen – Bint-Al-Sahn

Ingredients

Ingredients

Cake

1 t. Yeast
1/4 C. Water, Warm
4 Eggs
3 C. Flour, All Purpose
1/4 C. Water
1 t, Salt, Table or Kosher
1/4 C. Ghee or Butter, Melted

Construction

1/2 C. Ghee
1 Egg
Sesame or Poppy Seed Sprinkle

Dip

~1/4 C. Honey
~1/4 C. Ghee

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Posted by on 27 March 2011 in Brunch News, Yemen

 

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