CHEF JOHN'S CHICKEN AND DUMPLINGS
Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
- Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
- Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
- Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
- Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.
Nutrition Facts : Calories 750.3 calories, Carbohydrate 59.7 g, Cholesterol 217.2 mg, Fat 36.8 g, Fiber 3.6 g, Protein 43.7 g, SaturatedFat 14.3 g, Sodium 1011.9 mg, Sugar 6.2 g
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
CHEF JOHN'S PORK AL LATTE
When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h50m
Yield 4
Number Of Ingredients 12
Steps:
- Pour 1 tablespoon olive oil into a skillet, place over medium heat, and cook bacon, stirring often, until crisp and bacon fat has rendered into the skillet, about 5 minutes.
- Season pork cubes generously with salt and black pepper. Remove bacon from pan and set aside, reserving fat in pan. Turn heat to medium-high and brown pork pieces in bacon drippings until well browned on both sides, about 5 minutes per side. Transfer meat to a bowl, leaving pan drippings in skillet.
- Turn heat to medium and stir in chopped onion and a pinch of salt. Cook and stir onion until translucent and slightly browned, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- Pour chicken broth and creme fraiche into onion mixture; whisk until smooth. Scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring mixture to a simmer.
- Return bacon to sauce and stir in 2 tablespoons chopped sage. Place pork pieces into simmering sauce along with any accumulated juices from the meat. Reduce heat to low, cover, and simmer until meat is almost tender, about 1 hour.
- Raise heat to medium and cook uncovered until pan sauce reduces and thickens and meat is very tender, about 20 more minutes. Stir red pepper flakes into sauce; adjust seasonings to taste.
- Heat 1/4 cup olive oil in a small skillet over medium heat; drop whole sage leaves into the hot oil and cook, lightly tossing leaves in the oil, until crisp, 10 to 15 seconds. Drain sage leaves on paper towels and crumble over pork.
Nutrition Facts : Calories 513.5 calories, Carbohydrate 4.7 g, Cholesterol 114.4 mg, Fat 46.2 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 15.9 g, Sodium 568.8 mg, Sugar 2.2 g
CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
CHEF JOHN'S BLT PASTA
If you can't decide whether to make a BLT sandwich or a pasta, now you can do both. The combination of bacon, lettuce, and tomato has a proven track record of deliciousness!
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
- Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
- Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
- Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
- Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 48.4 g, Cholesterol 75.5 mg, Fat 27.6 g, Fiber 3.1 g, Protein 17.3 g, SaturatedFat 12.9 g, Sodium 516.7 mg, Sugar 3.3 g
People also searched
More about "chef johns crème fraîche food"
UPDATED APRIL 2024 - 529 PHOTOS & 410 REVIEWS - YELP
From yelp.com
Location 29 Main St Warrenton, VA 20186
A SUBLIME NEW FINE-DINING OASIS MAKES WARRENTON, VA., WORTH THE …
From msn.com
GNOCCHI WITH LEMON, CRèME FRAîCHE, PEAS AND MINT
From irishtimes.com
TRANSFORMING HOMEMADE CREME FRAICHE INTO CULTURED BUTTER
From foodinjars.com
CHEF JOHN'S CRèME FRAîCHE | OH! MYFOOD-LIFE
From ohmyfood-life.com
HOMEMADE CREME FRAICHE – A COUPLE COOKS
From acouplecooks.com
MEDLOCK CANTEEN, MANCHESTER: ‘DISHES THAT ARE THE BEST VERSIONS …
From theguardian.com
HOW TO MAKE CRèME FRAîCHE (IN ONE EASY STEP!) - SERIOUS EATS
From seriouseats.com
HOMEMADE CRèME FRAICHE RECIPE - CHEF BILLY PARISI
From billyparisi.com
HOMEMADE SOUR CREAM! HOW TO MAKE CREME FRAICHE - YOUTUBE
From youtube.com
CHEF JOHN’S CRèME FRAîCHE – FOODWIKI
From foodwiki.co
MILLION DOLLAR CHICKEN – OF COURSE IT TASTES RICH! - BLOGGER
From foodwishes.blogspot.com
HUNGRY LIKE THE WOOF - FROMM FAMILY FOODS
From frommfamily.com
CHEF JOHN'S CLASSIC BEEF STROGANOFF - OTTAWAVALLEYMEATS.COM
From ottawavalleymeats.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
HOMEMADE CRèME FRAICHE – NOBODY'S EVER MADE IT JUST ONCE
From foodwishes.blogspot.com
WHERE TO CELEBRATE MOTHER’S DAY IN NEW YORK CITY - FORBES
From forbes.com
WHAT IS CREME FRAICHE? - ALLRECIPES
From allrecipes.com
CHEF JOHN'S GREATEST GRILLED CHICKEN RECIPES
From allrecipes.com
SF CHEF JOHN'S GAZPACHO RECIPE PERFECT FOR HEAT WAVE - SFGATE
From sfgate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love