Morrison's Chicken And Dumplings

Mr. Jim Litchford of the Lake Forest Morrison's was kind enough to give me their recipe. Here it is:

Ingredients
3 ¼ lbs all-purpose flour
½ lb oleo
3 eggs
3-4 drops yellow food color (optional)
12 oz chicken stock

1. Sift the flour. Add the oleo and mix at low speed. Add the eggs, then the chicken stock (which should be very cold — Morrison's adds ice cubes to the stock and then strains them out) in which you have mixed the food coloring. Roll out and cut into diamond shapes, then stack the dumplings with flour between the layers. Refrigerate uncovered so the dumplings can dehydrate overnight.

2. When ready to cook, bring chicken stock to a boil. Rinse the dumplings in ice water to remove the extra flour, add a few at a time to the boiling stock and simmer until tender. The stock is then thickened with a little roux before pouring it onto the dumplings and chicken.

Servings: 40

Tips
Cutting this down to 10 servings is relatively easy: You could use

3 cups of flour (plus some for rolling out),
1/4 cup of oleo
1 egg
2 to 3 ounces chicken stock, or enough to make the dough pliable and easy to roll out

To cut it down even more, you may have to omit the egg entirely. I mention this as Chef Goffredo Fraccaro of La Riviera says that eggs tend to make pasta tough for certain dishes, and his pasta is fit for the gods! The relatively small amount of eggs (3 for 3 1/4 pounds of flour) may be why these dumplings are so tender.

Source: Myriam Guidroz Times Picayune

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Posted by Stadium Rat

Metairie

Member since Jul 2004

9575 posts

Posted on 2/19/14 at 10:45 am to Stadium Rat

Chocolate Blackout Cake

Test Kitchen Discoveries
* While many chocolate recipes rely on regular cocoa powder to produce big chocolate flavor, we found most cocoa powders too astringent and often bitter. We prefer to use Dutch- processed cocoa instead, which is less acidic.
* We added our cocoa powder to the butter we were already melting for the cake. This method—toasting the cocoa in the butter—produced a cake that was dark and rich, with a well- defined chocolate flavor.
* If you wish to use a non-Dutch–processed cocoa to replace alkalized/Dutch processed cocoa, just add a pinch of baking soda for every 3 tablespoons of non-alkalized cocoa. This will help to balance the acidity.
* To complement the distinctive chocolate flavor of the cake, we wanted the pudding to taste sweet and dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety quality.

Pudding

1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 tsp table salt
2 cups half-and-half
1 cup whole milk
6 oz unsweetened chocolate , chopped
2 tsp vanilla extract

Cake

8 Tbs unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting pans
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Source: Cook’s Country

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Posted by LSU Patrick