Chef On Call

The Bon Appetit Cookbook

I was very excited when I heard that Bon Appetit was going to publish a cookbook.  I have enjoyed the Gourmet cookbook immensely but was a bit disappointed at the yellow type for the recipe titles.  I found it hard to read especially if I just wanted to curl up and read the book.  I also enjoy the Bon Appetit magazine more than Gourmet.  I find the recipes more approachable in Bon Appetit.  I was hoping that Bon Appetit would put out a cookbook equal to or better than Gourmet.

I have to admit that I have not been disappointed by this book but it is not exactly what I expected.  Bon Appetit calls its recipes “a sophisticated twist on a beloved classic” and that is definitely true.  I have made a few of the recipes so far and have enjoyed all of them.  Chicken Breasts Stuffed with Goat Cheese and Basil turned out juicy and moist with a lot of flavor.  Salmon with Arugula, Tomato and Caper sauce was complex in flavor but easy to prepare.  The Potato Gratin with Mustard and Cheddar Cheese was sophisticated comfort food with the mustard adding a unique flavor.

I found myself drawn to the desserts in this book which is very unusual for me.  I am not a dessert person but I found some of these recipes drew me into preparing them.  I first made the Black and White Cupcakes with my two sous chefs, ages 8 and 5.  They were very good but son didn’t take to the homemade vanilla frosting.  Next up was the White Chocolate Mousse Torte with Oreo Cookie Crust.  I served this for a dinner party to rave reviews.  My favorite recipe by far has been the Lemon Crumb Cake.  Crumbly in texture with fresh lemon juice and peel, the lemon flavor just shines through.  My husband and I couldn’t’ stop eating it!

I said earlier that this book was not exactly what I expected.  I thought this would be the kind of book that one would turn to when looking for a classic recipe but it really does “twist” the recipes into something else.  The Gourmet cookbook and the Bon Appetit cookbook work great together.  Turn to Gourmet for the classic and then check out Bon Appetit for something unique.

Chicken & Dumplings

Sorry for the lack of posting lately.  It is not for the lack of cooking, but the lack of time to post.  My kids went back to school (yeah) with my daughter starting kindergarten.  It has been a bit of adjustment for all involved but it usually includes an afternoon crises when she gets home.  This leaves me with less time to create my dinners.  I have been trying to make dinner earlier in the day so we don't have to resort to the dreaded takeout. 
I have been finding myself craving fall produce and hearty comfort foods despite the still mild temps here on Long Island.  I feel a little silly making chicken soup when it is 80 degrees out.  This happened again the other night when I got the idea for Chicken and Dumplings.  I started the planning process before the clouds cleared and we topped out at 82 degrees.  This dish of course was a bit heavy but none the less delicious.   My toughest critics even liked it with my son saying it was the best dinner ever.

Chicken and Dumplings

Serves 4

1 tbs olive oil

1 3-4 lbs chicken cut up
1 tsp poultry seasoning
1 tsp Hungarian paprika
1/2 tsp salt
3 carrots coarsely chopped
2 celery stalks coarsely chopped
1 medium onion cut into eighths
2 garlic cloves minced
1/2 cup white wine
4 cups low sodium chicken stock

1 tsp herb de provence

1 cup frozen peas

Dumplings

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 to 1 cup buttermilk

Sprinkle the chicken with the poultry seasoning, paprika and salt.  Heat the oil in a dutch oven over medium high heat and cook the chicken until browned.  Remove the chicken and set aside on a plate.  Add the carrots, celery and onion and cook for 3 minutes.  Add the garlic and simmer until fragrant.  Add the wine and reduce by half scraping up the bits from the bottom.  Return the chicken to the pot and add the stock and herb de provence.  Bring to a boil and reduce the heat to low and simmer covered for 45 minutes until the chicken is tender.  Using a slotted spoon, transfer the chicken and vegetables to a platter and keep warm.   

To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Drop spoonfuls of the dumpling to the pot and cook for about 10 minutes.  Arrange the chicken and vegetables and dumplings in shallow bowls.  Ladle some broth into each bowl.