Simplicity

Oftentimes, I struggle to get my students to understand that there is nothing wrong with simplicity.  Simplicity can be a beautiful thing.  That is no more true than with fresh summer produce.  Good, fresh food needs little adornment. Sometimes all you need to do is wash, cut and eat.  To borrow a phrase from Ina Garten, "How easy is that".

When I think of simplicity and summer foods, I think of a tomato sandwich.  Yes, a tomato sandwich.  This must be a Southern thing, because my Midwestern friends look at me like I'm nuts.  If the idea of a tomato sandwich seems a little odd to you, think of it as a BLT without the B and the L.

Here is how you get started with a tomato sandwich.  First of all, you need good quality bread. You need a sturdy bread to soak up all those tomato juices.  I used challah.  You also need good tomatoes.  This is when you get out of bed in time to hit your local farmers market or your garden.  I like mayonnaise on mine, maybe with the addition of garlic.  If you really want to get fancy, top it with a little of your favorite cheese, such as Parmesan, sharp cheddar, or a fresh goat cheese.  You can also add chopped basil, capers or a drizzle of balsamic vinegar.  Those additions sound really great.  But I am going to stick with my simple version.

Strawberry Shortcakes

I don't know where or when strawberries and shortcakes got together.  But like all classics, strawberry shortcakes have never gone out of style.  And numerous imitations has come along - like peach shortcake, mixed berry shortcake, and summer fruit shortcake. 

I remember my first introduction to strawberry shortcakes.  My mom asked her grocer what those little cakes were for.  He explained that they were used to make strawberry shortcakes.  Her version was that little Hostess sponge cake.  But now, there is a whole assortment of cakes that one can use, sponge cake, biscuit, and angel food cake.  They can be dressed up with real whipping cream or mascapone cheese.  With the use of whole wheat flour and reduced or nonfat whipped cream, strawberry shortcakes are quite healthy.

Whatever your choice of ingredients, now that spring is finally here, give strawberry shortcakes a try.  You may just stir up a few childhood memories.

Strawberry Shortcakes

Serves 6.

Ingredients:
1 pound strawberries, sliced
¼ cup sugar, optional
1/3 cup oatmeal, old fashioned or quick
2 cups baking mix, such as Bisquick
3 Tablespoons sugar
½ cup milk
¼ cup butter or margarine, melted

½ cup whipping cream

Directions:

1.  Preheat oven to 425°F.

2.  In a large bowl, mix strawberries and ¼ cup sugar; set aside.

3.  Place oatmeal in a food processor or blend and pulse until oatmeal is finely ground.  In a medium bowl, stir oatmeal, baking mix, 3 tablespoons sugar, milk,and the butter until a soft dough forms.  On ungreased cookie sheet, drop dough by 6 spoonfuls.

4.  Bake 10 to 12 minutes or until golden brown.  Meanwhile, in a small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

5.  Split warm shortcakes; fill and top with strawberries and whipped cream.

One of my colleagues may her strawberry shortcake with real half & half.  Since she was so proud of it, I thought I would show it.

Thanks for stopping by and trying the shortcake.

Chicken and Dumplings

I love chicken and dumplings, but I must admit that my first impression of this dish was not too favorable. I just remember that white, soft skin. I just didn’t find that too appealing. But, I grew up! Over the years I discovered that there is more than one way to make chicken and dumplings and if I wanted to, I could change the recipe.

It seems that most Southern recipes omit the carrots and celery while most Midwestern recipes include them. As for me, I am for the celery, now the carrots, that’s up for debate. There are a few seasonings that I do believe belong in chicken and dumplings, parsley, either dried or fresh, onions, and maybe poultry seasoning (yes, you can use it more than at Christmas time).

I grew up with rolled dumplings, but I have grown rather fond of drop dumplings. They seem to have a lighter and fluffier texture. I also put parsley in the dumplings. They just need a little color.

I used to make chicken and dumplings by sautéing the chicken, boiling, deboning. But I have discovered rotisserie chicken. What I did before rotisserie chicken is a mystery to me. After all, I want out of the kitchen occasionally. For chicken and dumplings, I purchase a savory flavored chicken. I prefer one that is not too flavorful. Place the chicken and any pan juices in a Dutch oven. Cover with water. Simmer for an hour or so. Cool and if desired, remove the fat, but leave a little for flavor. Remove the skin and bones. Cut chicken into desired pieces.

Sauté carrots, celery and onions in oil. You can also do this in chicken fat. Why waste good fat? Add chicken and broth.

Dumplings

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 Tablespoon dried parsley
¼ cup shortening
2/3 to ¾ cup milk

Combine flour, baking powder, salt and parsley in a bowl. Cut shortening into flour mixture with a pastry blender until crumbly. Add milk, stirring until dry ingredients are moistened. Turn dough onto a lightly floured surface. Knead dough 10 to 12 times or until dough is smooth. Roll to 1/8-inch thickness; cut into 1½ X 2-inch strips. Bring chicken and broth to a simmer; drop dough into broth. Simmer for 4 to 5 minutes or until done. Enjoy!