Wednesday, August 11, 2010
Fresh Corn and Chive Dumplings
Is it sacrilege if I take a recipe from Fresh from the Vegetarian Slow Cooker and turn it into a carnivorous delight, resplendent with newly parve dumplings?
I would vote no. I feel it is merely awesome.
Ergo, Nomi and I prepped and poured in. The cooking happened when we had the time, and dinner was done, not to be stressed over again.
This included the premixing of the dry and wet ingredients for the dumplings. I'm going to have to remember this technique to try on a night before for homemade muffins in the morning. If I'm right about the science, as long as I don't activate the baking powder in the dry with the elements of the wet, I should be good to go. That being said, it is time for me to refresh my baking powder - how fast this year has flown by.
Tonight's chili was brought to you by Denison Farm's fresh corn, tomatoes and onions, with a little help from my forever beloved chives. My herbs from the garden have been such a blessing. I have become so spoiled from being able to cook with them. As you've heard me wax nostalgic before, I have sage, thyme, chives, oregano and mint. I have lavender, too, but we won't talk about that. Any suggestions for new plants for next year's harvest? What else would be fun?
Carnivorous Vegetarian Chili with Corn-Chive Dumplings
Adapted from Fresh from the Vegetarian Slow Cooker
1 lb ground beef (leave out if cooking veg)
2 T olive oil
3 15 ounce cans black beans, rinsed
1 28 ounce can of diced tomatoes, or 2-3 fresh tomatoes, chopped, with juice
1 large green bell pepper, chopped
1 large onion, chopped
2-3 garlic cloves, minced
3 T tomato paste
1 1/2 cups chicken broth (substitute veg broth if veg)
1 T chili powder
1 T cumin
1/2 T salt
If veg: add 1 cup olive oil to mixing of ingredients in slow cooker
Kernels from 3 ears corn
2/3 cup all purpose flour
1/3 cup corn meal
2 tsp baking powder
1/2 cup chicken broth (can use milk or soy milk, if not doing meat or if not stressing kashrut)
2 T olive oil
1 cup fresh corn/2 ears
1 T fresh chives
1/8 tsp salt
1. Set slow cooker to low. Set large saute pan over medium high heat. Add olive oil. Saute beef until brown. Remove beef to slow cooker. Leave the drippings.
2. Saute onion, pepper and garlic until softened, about 5 minutes. Add chili powder, cumin and tomato paste. Saute until fragrant, about 1 minute. Add chicken broth/deglaze with chicken broth, scraping up all good bits from bottom of the pan.
3. Add contents of saute pan to slow cooker, along with beans, diced tomatoes, salt, pepper and remaining chicken broth. Cover and cook for 4-6 hrs.
4. Meanwhile, whisk together flour, cornmeal, baking powder and salt. In a separate bowl, stir together corn and chives. In a separate bowl, stir together broth and olive oil.
5. Forty to fifty minutes before serving time, add kernels from 3 ears of corn to chili. Then, combine all dumpling ingredients, stirring as you would muffins (aka Alton Brown's rule of no more than 15 strokes). Drop batter in spoonfuls over the chili. Cover and turn heat to High.
6. Cook until dumplings are done - about 45 minutes. Serve immediately. If cooking veg/non-kosher, ricotta salat or a mild feta would be great with this dish.Share and Enjoy.