October 24, 2012 Dinner – Chicken and Dumpling Soup and fried
Squash Blossoms stuffed with Goat cheese
Suzette she was not going to cook tonight, so I suggested
that I prepare the dumplings and make Chicken and Dumpling soup Unfortunately, Suzette brought home a bag of
beautiful squash blossoms, some of which were three inches long and she
admitted that they should be cooked this evening.
So she helped me kneed and roll out the PPI potato and Guatemalan
Blue Squash dough into rolls and let them rest.
I then fetched the PPI chicken soup from the basement and heated it and
went to the garden and picked fresh kale and parsley and chopped up kale and minced
parsley.
While I was doing this Suzette mixed pecorino cheese, goat
cheese, a little crema and some pesto in the Cuisinart. When it was mixed we washed the squash
blossoms and let them dry while we filled a plastic freezer bag with the cheese
mixture and sealed it and cut a hole in one corner to make it into a pasty bag. Then I filled the blossoms with the cheese
mixture while Suzette beat egg white and added flour and the egg yolks to make
a coating for the squash. Measurements
were not kept tonight but after the blossoms were dipped into the batter, Suzette
heated a large skillet with canola oil to a depth of ½ inch and started frying
the blossoms. While she did that I
turned up the heat on the chicken soup so it would start boiling and threw in
the chopped kale. When the chicken soup
began to boil, I put in the dumplings and
in a few minutes when they floated to the top of the soup we turned off the
soup and served the blossoms and soup with a bottle of Cutler Creek Pinot
Grigio.
The squash blossoms had fried to a golden brown and were
delicious, but the soup was even better with its delicately cooked chicken and the
fluffy dumplings. I dusted the top of each bowl of soup with
about ½ Tbsp. of fresh parsley.
For not cooking, this was a wonderful dinner.
Bon Appètit
No comments:
Post a Comment