Our next installment of the ever popular ‘Toque it Up’ series with Chef Rick will be our Country Dumplings. The Dogwood guys turn this often maligned starchy pillow into an elevated dish on our dinner menu. The assignment as always for Rick was to take this dish home and try to prepare it in a way that makes sense to you (our amazing audience on the interwebs).
Our hardworking Chef du Cuisine starts his day at the Farmer’s Market in search of fresh herbs, ricotta, and eggs. Dressed in a Golden Gophers t-shirt, green faded cargo pants, old black tennis shoes, and his standard 3-5 pirate hoop earrings Rick descends into the fray. Ricotta comes from the Uno alla Volte stand, eggs from Cackleberry Farms, and herbs from the back of Rosemary Pete’s van. Just for good measure Rick buys a loaf of sourdough (200 year old starter!) from Duke’s Bakery.
Rick heads home to start cooking but allows himself time to stop and have a brew at the new Olde Meck brewery. Two Springbachs later and we are ready to start the Dumplings. As always Rick recommends music when cooking. In this case just to put the country into the Country Dumplings he suggests Waylon Jennings’s Lonesome On’ry and Mean album.
Ingredients
Instructions
This recipe is for 4-6 people but really gives you enough dumplings to be able to freeze for later as well.
Mix all ingredients in a large mixer or food processor. Once fully mixed place into refrigerator and allow to chill completely. Boil 8 cups of water. Using a small ice cream scoop or 2 teaspoons drop scoops of chilled batter into the boiling water. Careful to take your time and not allow dumplings to stick together. Cook in batches to avoid sticking and to make sure dumplings cook through. After the rise to the top allow 1 more minute before removing from the water.
After all the dumplings are cooked start a wide rimmed sauce pan on medium high heat with a small amount of butter. Before butter starts to brown put dumplings in carefully and allow to start warming up. Add the ham and the apples allowing the apples to cook until tender. Pour in the heavy cream and bring to simmer. Lastly, add the crumbled bleu and diced parsley.
Pour entire mix into a serving dish with a big non slotted spoon. Serve as an appetizer like we do at Dogwood or add a delicious grilled meat and serve as dinner. Use a big chuck of good bread to sop up all the extra sauce!
We encourage the home cook to try these recipes and are always around to answer questions here at the restaurant so give us a call 704.910.4919
These ‘Toque It Up’ installments will be an ongoing step into the kitchen with Chefs Scott, Rick, and Eric. We hope to showcase recipes, ideas, and chatter that will be able to be duplicated by our guests at home. Our Chefs love to cook, create, and eat but they also love music, libations, art, and good company. We will try to curve these recipes to fit a little bit of that flavor as well.
Since opening Bacon Jam on our ‘snacks’ menu has been our best seller and for good reason. This is a great starter for a group or to bring to a holiday party as a gift.
Chef Rick prepared this at his home so we could properly relate how to do it at yours. This is a great straight forward recipe to start off with. Step one – Begin to play Miles Davis ‘On the Corner’ preferably the complete 6 disc sessions set . Set the mood for the bacon.
Ingredients
Instructions
Dice 1lb of bacon (thicker and beefier the bacon the better). Sautee in a fat bottomed pan on medium heat until fat has rendered out and bacon has a chewy texture. Drain most of the fat from the pan but reserve a tablespoon or two to sautéed the onions.
As bacon is cooking – open People’s Porter from Foothills Brewery
Dice 1 yellow onion and 2 cloves of garlic. Sautee vegetables in the reserved bacon fat. Cook until translucent and fragrant.
Add the diced bacon back into the onion mix and add the coffee, brown sugar, and vinegar. Reduce liquid volume in half over medium-low heat. The mixture should be sticky and not dry.
As liquid is reducing revisit your cold and delicious brew from Foothills. Whisper ‘Go Gophers!’
Put all mix in food processor and pulse several times until the final product is jam like texture.
We suggest serving bacon jam at room temperature or slightly warm with toasted Dukes Bakery Bread and/or Mama’s biscuits. Make sure you have napkins and libations available.
https://www.youtube.com/watch?v=rUV8D2w2TH8&feature=youtu.be&list=PLt3Pke412qVfIgBgeBbw3-wWRg7ztCIfF
