Archive for April, 2009

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Butter and Herb Chicken Dumplings

Have you ever had a recipe that was supposed to be easy but caused you no end of doubt and worry? I just had that experience with this recipe and it was terrifying. As I was cooking I kept asking, “Are these supposed to look like this?” “Is this dough too thin?” “Isn’t this supposed to be thicker?” “Does that look mixed to you?”

The recipe looked easy, simple, and quick–and it was–but, boy, was I anxious about how these would turn out. I think it’s because I expected something a bit more involved and was caught off guard when the work was finished in less than five minutes.

Dumplings in chicken soup.
In the end, they tasted great and were one of the easiest meals I have made. Not all my dumplings were picture-perfect, but they sure tasted great.

Why did it cause me problems? Well, click through to find out.

I was flying blind. Not only had I never made dumplings before, but I could also not remember ever having them before. I had no idea how they were supposed to cook or what they were supposed to look like. I was still tired and a bit under the weather, so I skipped my usual research for new recipes. I just chose the recipe from How to Cook Everything that was next to the chicken soup.

They were fine, it turns out I can follow instructions.

Chicken dumplings in soup.
Butter and Herb Chicken Dumplings

6 cups chicken stock
4 tablespoons butter (half a stick) (softened)
2 eggs
1/2 cup flour
1/3 fresh parsley
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper


Bring the 6 cups chicken stock to a simmer.
In a mixing bowl, mash the butter with a fork until soft and creamy. Add the eggs and mix until combined (it’s fine if it doesn’t get completely incorporated).
Add the rest of the ingredients (salt and pepper to your liking). Add any other herbs you like (I added about 1/2 teaspoon of Herbs en Provence). The dough will still be creamy, don’t worry, it’s fine.
Measure out about teaspoon sized amounts and, using another spoon or your fingers, scoop it out into the simmering broth. Try to keep the dough together or you will end up with some oddly shaped dumplings, as I did.
Simmer for 10 minutes. Serve with chicken soup.

Easy Chicken Stock

A few days ago I mentioned that I made a chicken soup. I highly reccomend making your own stock for this. It’s neither hard nor particularly difficult to make your own stock. And because I was a bit under the weather when I made this particular version, I took extra pains to make sure it was easy.

Finished Chicken Stock

Finished Chicken Stock

Once you make your own, you’ll realize that it is much better than any of the dozen or so of the brands offered at the supermarket. Sure, one or two may be serviceable, but making it yourself is truly stunning.

Interested in making the simplest chicken stock? Click through to find out how.

Continue reading ‘Easy Chicken Stock’

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