Wednesday, February 23, 2011
Chicken And Truffle Dumplings
In Part II of our cooking class with Executive Chef Brooke Vosika of the Four Seasons Hotel Boston we prepared a true American classic food with a new twist: Chicken And Truffle Dumplings. We begin by breaking down a whole chicken and sauteing it for the dish.
Fellow blogger Megan of Delicious Dishings stepped up to volunteer and help breaking down the whole chickens.
This pork belly and potato gratin with hoison sauce appetizer was probably my favorite of the night.
The vegetables will be sauteed for 3 minutes then stock added, where they will simmer.
The pots of chicken and vegetables cooking away for the stew.
Having the proper tools in the kitchen is half the battle. Here, Chef Vosika speaks about the pots he uses for this dish and the secret design element that makes it work so well.
Another one of the many amazing snacks and appetizers the class was served: Truffled Tortellini.
The Truffle Dumplings could not have turned out more perfect.
The final plate was yet another example of the perfect comfort food we prepared that evening.
We also got a tour inside the cooler where Four Seasons dry ages all of their own beef, one of the few kitchens in Boston that does that. Chef Vosika later treated us to a sample of the beef, served here with a Bearnaise sauce. Incredible.
Here are the recipes:
Chicken And Truffle Dumplings
1 whole chicken, cut into 8 pieces
4 carrots, cut into 1 inch pieces
2 leeks, cleaned and washed well
4 stalks of celery, cut into 1 inch pieces
2 onions, cut into 1 inch squares
4 cloves garlic, smashed
1 bay leaf
Thyme, salt, black pepper
1 cup A.P. flour
1 cup white wine
3 cups chicken stock
Garnish: 1 tablespoon each chopped chives, parsley or cilantro
Combine flour, salt, pepper, and cut chicken in a bowl. Coat evenly and set aside.
Heat olive oil in a 4 quart saute pan over medium heat. When a slight smoke appears, add the chicken and brown on all sides. Make sure you do not crowd the bottom of the pan. If needed, brown the chicken in two batches to ensure even coloring. Remove the chicken and set aside.
Add the carrots, celery, leeks onions, bay leaf, thyme and garlic to pan and saute for 3 minutes. Add white wine, reduce by half, add chicken stock, cover and bring to a simmer.
Place the saute pan into a preheated 375F oven for 35 minutes. Remove from oven after 35 minutes, uncover and add dumplings one spoonful at a time. Cover and place back into the oven for 10 more minutes.
Serve immediately in soup bowls and garnish with fresh chopped chives, parsley or cilantro.
Serves 4-6 people.
2 cups white flour
4 tsp. baking powder
1 tsp. salt
4 tbsp. softened butter
2 tbsp. truffle oil
1 cup of milk (or more)
Combine flour, baking powder and salt in a bowl.
Cut in butter that's been kept at room temperature or use soft margarine.
Lightly stir milk and truffle oil into the flour mixture with a wooden spoon and adjust amounts to make sure that you have moist dumpling dough.
Make sure your stew is on a gentle simmer. The liquid does not have to be boiling to achieve tender dumplings. Remember that the pot temperature rises with the lid on and you don't want the contents to stick and burn.
Drop dumpling dough into the liquid by teaspoonfuls or for larger dumplings use a tablespoon. There's no need to worry about shaping perfect dumplings because they will puff up as they cook. Cover our pot with a lid so that the dumplings can steam.
In Part III we'll join Executive Pastry Chef Tim Fonseca in making Warm Chocolate Cake.