Chicken and Dumplings

This is a seriously homey dish--perfect for a cozy winter Sunday when you're home for the long haul and have the time to let it cook for good, long time. I started this in the morning and let it simmer away on the back of my stove building layers of flavor through the afternoon until I was ready to devour an embarrassingly large portion of it that evening. The dumplings will be big and lumpy and awkward-looking, but still delicious. Just go with it. xo

Chicken and Dumplings
Adapted from My Father's Daughter, by Gwyneth Paltrow
Ingredients:
3 lbs. chicken thighs and legs
Coarse salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
2 stalks celery, roughly chopped
1 large carrot, roughly chopped
1 leek, roughly chopped
1 slice bacon, finely diced
1 dried bay leaf
1 teaspoon fresh thyme leaves
1/2 cup white wine
2 cups vegetable or chicken stock
2 cups water
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 cup plus 1 teaspoon half-and-half
1/2 teaspoon fine salt
Fresh parsley, torn (for garnish)

Directions:
Preheat oven to 400 degrees. Wash and dry the chicken and aggressively season the pieces with salt and pepper. Heat the butter and olive oil in the largest, widest oven-safe pot you have, at least 12 inches wide, with a lid, over medium-high heat. Thoroughly brown the chicken pieces, in batches if necessary (7-8 minutes per side), and remove to a plate, leaving the fat in the pot. Add the vegetables, bacon, bay leaf, and thyme to the pot and cook for 15 minutes over medium-low heat.

Return the chicken to the pot. Add the white wine, bring to a boil, and cook for 2 minutes. Add the stock and water, bring to a boil, and season to taste with salt and pepper. Turn off the heat, cover the pot with a circle of parchment paper, and put the lid on top. Cook the chicken in your 400 degree oven for 1 1/2 hours.

Meanwhile, combine the flour, baking powder, half-and-half, and fine salt together in a bowl. Take the pot out of the oven, discard the parchment and scoop large spoonfuls of the dumpling mixture on top of the chicken mixture--you should end up with about 10 dumplings. Cover the pot and put back in the oven for 10 minutes. Sprinkle with parsley and bit more black pepper. Serve immediately, being sure to spoon plenty of juices over each portion.

Ralph Lauren Fall 2013

I started off my Valentine's Day in the loveliest of ways this morning--at the gorgeous Ralph Lauren fall 2013 show. Such a beautiful, romantic collection. xo

Fettuccine with Sun-Dried Tomatoes and Shrimp

I'm getting to that point in February where I start to get desperate for some warmth and sunshine. You know what I'm talking about--you want to burn your coat and your tights, all your sweaters are pilling, you've eaten your body weight in stews and red meat and potatoes, and you'd just about give your left arm for a light, fresh heirloom tomato salad. Sigh.

So, over the weekend, I whipped up a pasta that was as close to summertime eating as I could get. I used sun-dried tomatoes in lieu of the fresh ones that are nowhere to be found at the moment, and some delicious jumbo shrimp. It was pretty heavenly. x

Fettuccine with Sun-Dried Tomatoes and Shrimp
Serves 4
Ingredients:
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1 1/2 lbs uncooked jumbo shrimp, peeled and deveined
2-3 scallions, trimmed and finely sliced
2 tablespoons shredded basil, plus extra to garnish
1/2 cup drained sun-dried tomatoes, cut into strips
Pinch of ground white pepper
1 3/4 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan or grana padano, plus extra to serve
11 ounces fettuccine
Freshly ground black pepper
Crusty bread, to serve

Directions:
Heat the olive oil in a large skillet over low heat and saute the garlic until softened but not colored. Add the shrimp and cook for a few minutes, stirring frequently, until the shrimp are opaque. Remove the shrimp from the skillet and leave to cool, then chop into thirds.

Add the scallion, basil, sun-dried tomato, pepper, chicken broth, and cream to the skillet, and cook over medium-low heat, bubbling away gently, for about 25-30 minutes, or until the sauce has reduced by half and is at the consistency you like. Stir in the parmesan and cook for 1-2 minutes more until melted and combined.

Return the shrimp to the sauce to heat through and keep warm. Meanwhile, cook the fettuccine in a large saucepan of salted boiling water according to package directions or until al dente. Drain well.

To serve, add the pasta to the sauce and toss together. Garnish with extra parmesan, basil, and a grinding of black pepper. Serve with lots of crusty bread to mop up the sauce.

Favorite Things: 02.06.13

Some of my favorite things lately

1. Star-printed pajamas

2. A little camera that take pictures like an SLR

3. The perfect deep red nail polish

4. I love this new perfume so, so much

5. Cozy blankets from Faribault Mill

6. The latest novel on my nightstand

+ more favorite things

*this insanely beautiful blog by Mimi Thorisson*

*impulse kitchen purchases from Brookfarm General Store*

*fancy flamingos*

*awesome new tequila*

*this book recommended to me by Heather from Yoga Vida*

Superbowl Recipes + Entertaining

I gave MyHabit's blog The Fix three of my favorite Superbowl recipes (roasted chicken wings, chorizo-stuffed jalapenos, and hot crab dip) and a few entertaining tips for the big day. Click on over HERE to get the whole story. xx

Leek and Gruyere Frittata

Frittatas are the unofficial workhorse of hosting brunches. They're super quick to throw together, pretty much fool-proof, and since they're delicious served at room temperature, they can be made a couple of hours before your guests arrive, freeing you up to do other things, like bake biscuits or compose a complementary green salad or play with your puppy or take a quick nap. You know, whatever makes you happy.

This particular frittata combines eggs, leeks, and gruyere cheese, which happen to be three of my favorite foods. Can't go wrong. xo

Leek and Gruyere Frittata
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 large leek, washed and thinly sliced
Coarse salt
Freshly ground black pepper
6 large organic eggs
1/2 cup whole milk
1/3 cup Gruyere cheese, grated

Directions:
Preheat oven to 375 degrees. Heat the butter and oil over medium heat in a 10-inch cast iron skillet. Saute the leek slices until soft and just barely browned, 6-8 minutes. Season with plenty of salt and pepper.

Meanwhile, beat the eggs and milk to combine in a mixing bowl. Pour over the leeks. Sprinkle the top with cheese. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle). Stick it in the oven for 8 minutes. It should be just set throughout with crisp, golden, toasty edges.

Best Stir-Fried Chicken

One of my biggest pleasures in life is Chinese food. Particularly when it comes from Great NY Noodletown, and particularly when I happen to be nursing a...um...headache (otherwise known as a monster hangover). Their pan-fried noodles and salt-baked shrimp are out of this world, as is their no-nonsense, lightning quick service. Chinese waiters get a bad rap for what is perceived as their brusqueness, but I think it's kind of refreshing sometimes, especially after a string of 2-hour+ dinners where, after the 5th course, you're looking desperately around for the waiter so he can maybe bring you your check before you pass out face first in the remains of your dehydrated pear with salted caramel and saffron ice cream dessert.

But as much as I love Chinese food and all it's trappings, I very rarely indulge in it. I'm talking maybe once every two or three months. Lo mein noodles and General Tso's chicken are awesome, but let's be real--the aftermath is a world of grease and regret. Not so fun. This recipe, from Gwyneth Paltrow, the queen of good food decision-making, mimics the taste and texture of the best Chinese stir-fried chicken dishes without the MSG hangover. It's my new hero. xo

Best Stir Fried Chicken
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
4 skinless boneless chicken breasts, cut into small cubes
2 tablespoons cornstarch
Coarse salt
Freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup chopped scallions (white and green parts)
Pinch red chile flakes
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons coarsely chopped fresh cilantro, for serving

Directions:
Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper. Heat the oil in a large nonstick wok or nonstick pan over medium-high heat (this is a gentle stir-fry). Add the garlic, ginger, scallions, and chile flakes and cook, stirring, for 1 minute. Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar, and about 6 grinds of black pepper. Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely. Add the soy sauce, cook for another 30 seconds, and serve immediately, topped with a sprinkling of the cilantro.

Serves 4.