Chicken and Dumplings & Beef Wellington

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            FOOD FUNNY
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Thanks to Anna Welander for this classic food funny:

A Buddhist monk walked into a pizza parlor and said, "Make me one with
everything." When he got the pizza, he gave the proprietor a $20 bill.
The proprietor pocketed the bill. The monk said, "Don't I get change?"
The proprietor answered, "Change must come from within."

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            TODAY'S RECIPES
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Recipes for chicken and dumplings are as old as the hills; the
original ones on this continent were brought here by European
colonists. Here is a version from an early American cook:

Chicken and Dumplins [sic]

Cut and joint a large Chicken. Cover with Water and let boil gently
until tender. Season with Salt and Pepper and thicken the Gravy with
two Tablespoonfuls of Flour mixed smooth in a Piece of Butter the Size
of an Egg. Have ready nice light Bread Dough about an Inch thick; cut
with a Biscuit-cutter. Drop into the boiling Gravy, having previously
removed the Chicken to a hot Platter; cover and let these boil for one
half to three quarters of an Hour.

To ascertain whether they are done stick them with a Fork; if it comes
out clean they are done. Lay them on the Platter with the Chicken;
pour the gravy over and serve.

And here's how the dish is done in Shield's Tavern in Colonial
Williamsburg today:

Chicken and Dumplings

4 - 5 lbs (1.8 - 2.2 Kg) stewing chicken cut into serving pieces
1 small onion, chopped
1 carrot, chopped
2 ribs celery, chopped
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter or chicken fat
6 Tbs (90 ml) all-purpose flour
1/2 cup (125 ml) heavy cream or half-and-half

For the dumplings:
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) salt
1 Tbs (15 ml) baking powder
1 Tbs (15 ml) vegetable shortening
3/4 cup (180 ml) milk

Combine the chicken pieces, onion, carrot, celery, salt, and pepper in
a large pot and add enough water to cover. Bring to a boil over high
heat, reduce the heat, and simmer covered until the chicken is tender,
1 1/2 to 2 hours. Remove the chicken and allow to cool enough to
handle. Remove and discard all skin, bones, and gristle. Tear the
chicken into large pieces. Strain the stock and discard the solids.
Add 4 cups (1 L) of the stock to the pot, adding more water if
necessary to make 4 cups (1 L). In a separate saucepan, melt the
butter and stir in the flour. Cook over moderate heat for 3 minutes,
stirring frequently. Add the flour mixture to the stock and bring to
a boil over moderate heat, stirring frequently. Reduce the heat to
low and simmer 10 minutes. Add the reserved chicken, cream, and
adjust seasoning with salt and pepper.

To make the dumplings, sift together the flour, salt, and baking
powder in a mixing bowl. Blend in the shortening with a fork. Add
the milk and mix just enough to incorporate the ingredients. Using a
tablespoon dipped in cold water, spoon the batter onto the top of the
chicken mixture. Cover and cook 15 minutes without lifting the lid.
Serve immediately. Serves 6 to 8.

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There are a couple of different theories as to how the name of this
dish came about. One says that the whole beef fillet wrapped in
pastry resembles a Wellington boot in shape and size. The other, and
the one I choose to believe, tells how this was a favorite dish of the
Duke of Wellington who ordered it served at every dinner he hosted.
Regardless of its provenance, beef Wellington remains one of the great
dishes of all time.

Beef Wellington

A 5-lb (2.25 Kg) whole fillet of beef, well trimmed of excess fat and
sinew (silver skin)
1 shallot, finely chopped
3 Tbs (45 ml) butter
1 lb (450 g) mushrooms, very finely chopped
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 large sheets puff pastry
8 oz (225 g) prepared pate de foie
1 egg yolk mixed with 1 Tbs (15 ml) water

Place the fillet on a wire rack in a large roasting pan and roast in a
preheated 425F (220C) oven until it reaches an internal temperature of
120F (48C), about 20 minutes. Remove from the oven and let the meat
return to room temperature. Meanwhile, saute the shallot in the butter
until tender but not browned, about 5 minutes. Add the chopped mushrooms
and saute over high heat, stirring frequently, until almost all of the
moisture has evaporated - the mixture should resemble a coarse paste.
Season with nutmeg, salt, and pepper, and allow to cool to room
temperature. To assemble, roll out the sheets of puff pastry until they
are about 2 inches (5 cm) longer and wider than the fillet. Place the
fillet in the center of one of the sheets of puff pastry and spread the
pate de foie in a thin layer over the top and sides of the beef. Top
with the mushroom mixture. Brush the edges of the pastry with water and
place the second sheet of puff pastry over the top. Trim and seal the
edges, crimping with your fingers or the tines of a fork. Decorate the
top of the log with any remaining puff pastry cut into decorative shapes
and brush with the egg yolk mixture. Bake in a preheated 425F (220C)
oven for 10 minutes. Reduce the heat to 375F (190C) and bake until the
crust is golden brown, about 20 minutes. Remove from the oven and allow
to rest 10 minutes. To serve, cut with a very sharp knife into slices
about 3/4 inch (2 cm) thick. Serves 8 to 12.
Received on Thu May 3 10:15:59 2007