YELLOW CORNMEAL DUMPLINGS
1 cup ground yellow cornmeal
3/4 cup all purpose flour
2 tsp baking powder
1 tsp salt
1 tsp white pepper
2 1/2 tsp sugar
1 tsp unsalted butter, softened
2 cup chicken stock
AZAFRAN SOUP
6 cup water
2 tbsp azafran (see note)
1 tsp salt
1/2 tsp white pepper
3 cup chicken stock
2 yellow summer squash, diced
3 cup corn kernels
1 bunch spinach, washed and stemmed
Directions
To make the dumplings, combine the cornmeal, flour, baking powder,
salt, pepper, and sugar together in a bowl. Add the butter and milk
and mix well to make a batter that is moist but not sticky. If the
dough is too moist, knead in a little more flour. Divide the dough
into 1" balls, flatten, and shape into small triangles.
Pour the chicken stock into a pot and bring to a boil over medium
heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3
to 4 minutes, until tender and cooked all the way through. Remove
the dumplings from the stock and set aside.
For the soup, heat 2 cups of the water and the azafran in a large
saucepan over medium-high heat until the liquid has reduced by half,
about 7 minutes. Pour through a fine sieve, discard the azafran, and
return the liquid to the saucepan. Add salt, pepper, stock, and the
remaining 4 cups of the water and bring to a boil over medium-high
heat. Add squash, reduce the heat ans simmer 5 minutes. Add cork
kernels and simmer another 5 minutes. Add dumplings and spinach,
cook 2 minutes, and serve immediately.
**Note** Azafran, also called Native American saffron my the American
Indians, is an herb that is actually fine threads from the stigma of
the safflower plant. Despite the name, azafran is not the same as
saffron, which is an expensive spice derived from the crocus plant in
the iris family. (Saffron can be substituted for azafran, though:
use 1 pinch of saffran for 2 tablespoons of azafran).
Azafran is commonly sold in Latin American markets and specialty herb
stores. It can also be ordered by mail. It is best stored in a cool
dark place and will last several months in a sealed plastic or glass
container.
From "Native American Cooking," by Lois Ellen Frank
Servings: 6 servings
Azafran Soup With Spinach Greens & Yellow Cornmeal Dumpli Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Soup; Spinach; Vegetable
The History of Recipes
Food historians have proved the existance of recipes way back into ancient history, certainly as far into history as the Egyptians, and maybe even further. In practice though, these, old cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
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We hope you enjoy this Azafran Soup With Spinach Greens & Yellow Cornmeal Dumpli recipe.
