Text 16449, 83 rader
Skriven 2014-08-31 08:18:38 av Dave Drum (1:261/38)
Ärende: Chile 7438
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Turkey Vegetable Soup w/Cornmeal Dumplings
 Categories: Poultry, Soups, Breads, Vegetables, Chilies
      Yield: 6 Servings

      1 lg Ripe tomato
      1 lg Poblano chile
      2 tb Vegetable oil
      1 sm Yellow onion, chopped
      1 lg Clove garlic; minced
  1 1/2 ts Dried Mexican oregano
      2 lg Carrots; diced
  2 1/2 qt Day-After-Thanksgiving
           - Turkey Stock
      2 sm Zucchini; diced
      3 lg Chard leaves; ribs removed,
           - in 1/2" ribbons
      2 c  Shredded cooked turkey

MMMMM---------------------CORNMEAL DUMPLINGS--------------------------
    1/2 c  Yellow cornmeal
    1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Kosher salt
    3/8 ts Baking soda
    1/2 c  Buttermilk
      2 tb Melted unsalted butter
      1 lg Egg
           Sea salt & fresh pepper

  From Janet Fletcher, Chronicle Contributor.

  For a spicier broth, stir in a little sauce from a can of
  chipotle chile en adobo (chipotle chiles in sauce).

  Preheat broiler. On a foil-lined baking sheet, broil the
  tomato and poblano chile until blackened and blistered all
  over and softened. Let cool. Peel, core and seed the
  tomato, then puree in a blender. Peel and seed the chile,
  then dice.

  Heat the oil in a large pot over moderate heat. Add the
  onion and saute until soft, about 10 minutes. Add the
  garlic and saute briefly to release its fragrance. Add the
  oregano, crumbling it between your fingers, then add the
  tomato. Saute, stirring, for about 5 minutes to develop
  the flavor. Add the carrots and the broth. Bring to a
  simmer. Simmer gently 5 minutes, then add the zucchini,
  chard, poblano chile and turkey. Remove from the heat
  while you prepare the dumplings.

  For the dumplings: In a bowl, stir together the cornmeal,
  flour, baking powder, salt and baking soda. In another
  bowl, whisk the buttermilk, butter and egg to blend. Add
  the dry ingredients to the liquid ingredients and stir
  just enough to moisten all the dry ingredients.

  Return the soup to moderate heat and bring just to a
  simmer. Season with salt and pepper. Drop spoonfuls of
  batter about the size of a walnut onto the soup's barely
  simmering surface, spacing the dumplings evenly and
  leaving room for them to double in size. You should have
  enough batter to make at least 12 dumplings. Depending on
  the diameter of your pot, you may run out of space before
  you run out of batter. Cover and adjust heat to maintain a
  bare simmer; you do not want the soup to boil. Cook 20
  minutes. Divide broth and dumplings among warm soup bowls.

  Serves 6

  URL: http://sfgate.com

  MM Format by Dave Drum - 05 December 2009

  Uncle Dirty Dave's Archives

MMMMM

... My soul is dark with stormy riot, Directly traceable to diet.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)