1 no ingredients
Directions
18 white peppercorns --
: bruised
6 whole cloves
2 cloves garlic
2 bay leaves
3 sprigs parsley
1/4 ts dried thyme -- or 4 sprigs
: fresh
2 qt chicken stock
6 lb stewing chicken -- or large
: roaster, qu
1 lg onion -- chopped
1/2 lb bacon -- good
: thick;chopped
3 md onions -- chopped
3 md new potatoes -- peeled and
: cubed
12 oz tomatoes -- peeled,
: undrained
1 c dried baby lima beans --
: soaked overnight
2 TB tomato paste
1 dried red pepper --
: optional
1/2 ts salt
1/8 ts fresh ground black pepper
1 c okra -- fresh, halved
2 c corn kernels -- fresh
: CORN DUMPLINGS-----
1 c flour
1 TB yellow cornmeal
2 ts baking powder
1/2 ts salt
1 pn sugar -- generous
1 TB butter -- chilled
1/3 c fresh corn kernels -- or
: frozen, thawed
2/3 c milk -- cold
Soak lima beans overnight in cold water then drain. Combine first 6
ingredients in small piece of cheesecloth and secure with a string.
Add to an 8-quart pot with the stock and bring to a simmer over
medium-high heat. Add hen, giblets, and 1 chopped onion. Simmer,
covered, until the chicken is tender, about 1 1/2 to 2 hours. Chill
overnight if desired. Skim fat from surface of stock. Remove
chicken; discard skin and bones and cut meat into bite-size pieces.
Set aside. Cook bacon until crisp in medium skillet over medium heat.
Remove with slotted spoon to paper towel and drain well. Add to
stock. Pour off all but 2 tblsp fat and place skillet over high
heat. Add remaining onion and saute quickly until browned. Add to
stock along with potatoes, tomatoes, lima beans, tomato paste, red
pepper, salt, and pepper, and stir to combine. Cover partially and
simmer until beans are tender, about 40-60 minutes. (Stew can be
prepared several days ahead to this point and refrigerated.) Stir in
reserved chicken, okra, and corn. Bring stew to simmer, then drop
dumpling batter in by tablespoonfuls. Cover pot securely and simmer
until dumplings are puffed and a toothpick inserted in center comes
out clean, about 15 minutes. Turn into soup tureen to serve or spoon
dumplings into heated bowls and ladle soup over. Corn Dumplings:
Servings: 8 servings
Brunswick Stew With Corn Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Soup; Stew
The History of Recipes
We are able to read the history of `recipes` back into the far past, at least as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans around 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into starters, main meal and dessert, something we still use today. He also informs us how the cooks of his times were skilled in the use of many spices, including a few you will know such as basil, fennel and parsley. During the next few centuries, the rich families of Wesstern Europe competed to offer the most exotic meals, and as a consequence, cooks and their collection of recipes were highly sought after. However, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, cooking publications were in great demand, mostly as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Brunswick Stew With Corn Dumplings recipe.
