Suzy Says

Birthday pie

Because, really, who doesn’t like pie better than cake?

I have to admit that I kind of threw together Megan’s birthday dinner. I couldn’t think of anything, but then I remembered that she likes a recipe I haven’t made for a while, and I had everything to make it except the chicken broth. So I ventured to the local store in the pouring rain, surprising a flock of ducks (and myself) on the road along the way. The ducks are new residents, and much more welcome than the pig part buffet (now vanished), though slightly more hazardous. Despite the rain, the bull in the field across from the store was in his usual spot, which is always reassuring.

While in the store, I noticed cherry pie filling and decided to make a pie, too. After all, when all you have to do is pour the filling in, it’s pretty easy. So my shopping consisted entirely of cans, which I guess is a step above shopping that consists entirely of sugar (PopTarts and SweeTarts). Sometimes I wonder what the staff at the store thinks of the shoppers. They must know everyone’s vices, since they’re the only store. There’s the guy who always gets beer and potato chips, there’s the cigarettes and cat food guy…

Back home, I put on the oven and put on Janis Joplin to keep me company as I cooked.

Pre-dumpling stew

Chicken Stew with Cornmeal Dumplings

4 boneless, skinless chicken breasts, cut into pieces
4 cups chicken broth
1 bay leaf
2 celery ribs, diced
3 carrots, sliced
3 potatoes, diced
1 onion, diced
1 teaspoon dried thyme, or a couple of sprigs of fresh
Flour and water for cold flour paste (see directions)

For the dumplings:

1 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
2/3 cup milk

Slice and dice the chicken and veggies.

Heat large pot over medium heat (my Dad always said, “Hot pan, cold oil,” so that’s the way I do it). When warm, add enough neutral oil and a piece of butter (a mixture of oil and butter browns best, I think) to just cover the bottom of the pan. Add chicken, celery, and onions and sauté.

When veggies are softened and chicken nicely browned, add chicken broth. Make sure to scrape up all the brown bits. I use mostly Swanson’s low-sodium broth and then cancel it out with a can of Campbell’s, which has the best flavor, but most of your daily requirement of salt, too. Bring to a boil.

Make a cold flour paste. I learned this from my grandmother, and I don’t know the exact measurements, but put about 3 tablespoons in a teacup and add cold water from the tap, mixing all the time until you have a thin paste. Add to broth and mix in. If it doesn’t thicken to your desired consistency, repeat.

When broth is thick enough, add carrots and potatoes (I had some frozen peas on hand, so I threw those in, too) and simmer until tender, about half an hour.

To make the dumplings, combine flour, cornmeal, salt, and baking powder. Work in butter – I use a fork, and then my fingers – until crumbly. Stir in milk.

Drop tablespoons of dumpling batter on top of stew. Reduce heat, cover, and simmer until dumplings are cooked through, about 15 minutes. Serve immediately.

Note: if you have leftovers, remove the dumplings before refrigerating. Seriously! If you don’t, the dumplings will soak up all the broth overnight and then you’ll have to go to the store again.