Tag: Poultry

Stewed Chicken and Drop Dumplings

Stewed Chicken and Drop Dumplings

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from 250 Ways to Prepare Poultry and Game Birds (1940)

About the Recipe

This recipe is super basic. Neither Becky nor I had ever had chicken and dumplings, so this was a little bit of a crap shoot, and we weren’t totally sure what we were aiming for, aside from this black and white photo.

You can see from our photo, we did take just a little bit of liberty to add some carrot into the mix for the broth. Next time I give this a go, I would put a lot more love into the broth – some more root vegetables, throw in some dill, other herbs, some garlic – there’s a lot of room to grow from this recipe. The good news is, it’s really easy and so perfect to just throw on the stove and go on a busy workday. Definitely a winner as a basic recipe.

For more recipes from my Weekend at Becky’s click here!

About the book

This was another book from the big box from Becky and her mom. It’s a Culinary Arts Institute book, which means it’s going to be good. I have a few booklets like this one at home, and I’m really excited to add it to the collection. In addition to having some great recipes, it’s also a primer on how to cut / debone / split / truss / roast EVERYTHING that’s a bird and that you can eat. If you’re a fan of eating birds, this is a great book to have on your shelf.

The Recipe!

Ingredients:

1 stewing chicken
1 small onion
Salt
Pepper
1 cup sifted flour
2 t baking powder
1/2 t salt
Sprig parsley, minced
1/2 c milk

Directions:

Clean chicken and cut into serving portions; place in kettle and partly cover with water. Add onion, salt and pepper and cook until tender, 2 1/2 to 3 hours.

Mix flour, baking powder, salt, minced parsley, and milk to a thick batter and drop from spoon into boiling chicken broth, cover tightly and cook for 20 minutes without raising lid. Place chicken on platter and surround with dumplings.

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Chicken Tetrazzini

Chicken Tetrazzini

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s Dinner in a Dish Cookbook (1965)

About the Recipe

This is one of those recipes that all of a sudden starts to come together and smell amazing as you’re cooking it. It was so quick and simple (don’t let the roux scare you!) and super tasty and comforting on a chilly northeastern night.

Becky and I substituted frozen peas for the mushrooms to great success. I would actually say that you can sub in any veggie here that you’d like and it’ll be equally as tasty. We also added some extra mozzarella to the top. because – why not? And finishing it off in the broiler is definitely the perfect finishing touch.

For more recipes from my Weekend at Becky’s click here!

About the book

When I got to Becky’s house this time around, I was presented with a big, silver-wrapped box. Inside that box was a cornucopia of vintage cookbooks, this one included. I was so excited to see this particular book mixed in with the rest. I’ve been eyeing these Betty Crocker books for awhile and I’m so excited to have it.

Any Meal in a Dish book is good to have on your shelf – this one is great. If the recipes don’t get you, the gorgeous mid-century modern illustrations will. If nothing else, if you see this book give yourself a few minutes to thumb through and enjoy.

The Recipe!

Ingredients:

1/4 cup butter
1/4 cup all purpose flour
1/2 t salt
1/4 t pepper
1 cup chicken broth
1 cup whipping cream
2 T sherry
7 oz. spaghetti, broken into small pieces, cooked and drained
2 cups cubed cooked chicken or turkey
1 can (3 oz.) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

Directions:

Heat oven to 350*F. Melt butter over low heat. Blend in flour and seasonings. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil 1 min. Add sherry. Stir in spaghetti, chicken, and mushrooms. Pour into a square baking dish, 8x8x2″. Sprinkle with Parmesan cheese. Bake 30 min. or until bubbly in center. If desired, brown top by placing briefly under broiler. Garnish with parsley and green olives, if desired.

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Potato Kugel (Meat)

Potato Kugel (Meat)

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Grandma’s Kosher Recipes (1968)

About the Recipe

The same way that every Italian family has its own red sauce, every Jewish family has its own kugel recipe. Full disclosure – this is not my family’s recipe, but it is really freaking good.

This is the kind of recipe that could be adapted for any occasion. Do you need it to go with a kosher milk meal? Just use oil instead of smaltz. Do you need it to be kosher for Passover? Substitute the flour for potato starch or a very fine matzo meal and you’re set! This versatile dish is perfect for every table.

For more recipes from my Weekend at Becky’s click here!

About the book

This book belonged to my great-aunt Martha on my mom’s side of the family. It came to Becky by way of her mom. How it got into Becky’s mom’s hands? No idea. But there we go.

Dinners with Aunt Martha and Grandma Koppelman (Abigail or Gail to those who knew her) were full of warmth and joy. Making this dish and smelling the potatoes and smaltz as it cooked brought me back to Grandma and Grandpa’s house in Salisbury, MD.

Two days ago was Grandma’s yartzeit (anniversary of her death). While she passed away 4 years ago, she’s still present in every family meal and gathering. To the Holt sisters in heaven – Abigail, Edith, & Martha – we remember you.

About the glassware

We made the kugel in a vintage Pyrex 232 lasagna pan. It’s one of those great dishes that was passed from person to person and ultimately mother to daughter and no one can quite remember where in the family it came from.

The Recipe!

Ingredients:

5 potatoes
1 onion
salt & pepper
3 T smaltz (chicken fat) or oil
3 eggs
1/2 cup flour
1/4 cup oil for pan

Directions:

Grate potatoes and 1 onion, add salt and pepper, melt chicken fat and add, beat eggs and add, then flour. Mix well. Pour oil in bottom of pan and pour kugel in. Bake 1 hour or until brown at 375*F. Serve hot.

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Cumberland Sauce

Cumberland Sauce

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Wilson’s Meat Cookery (1941)

About the Recipe

At the start of the quarantine, my husband and I were stocking up at the grocery store, and I said “I’m going to try to cook duck!” Because – why not? It was a long road ahead and duck is something that we usually only get now and then in China-town. So I grabbed two duck breasts and started getting excited.

But then I discovered – there aren’t a ton of duck recipes. Modern or vintage, there are really only a handful of ways to cook a duck, and the easiest and tastiest is just to sear it. Score the skin side of the breast, and then put it skin side down in a hot pan over medium flame. Let the fat render and drain it off as it starts to spatter. Once the fat’s rendered and the skin is crispy (5-7 minutes) flip it over and sear the other side. And that’s it! Done!

So how do we make it vintage – with the sauce! This light, citrus-y sauce is the perfect accompaniment to the seared duck. I poured it over and let it soak briefly. Perfection.

There was plenty left over, so it’s saved to try some other ways. It should make a great dressing for a spinach salad, and I’m actually betting that it’s pretty good swirled in some yogurt or over vanilla ice cream.

About the book

This book came in the mail today and it was total kismet. The duck breasts were sitting, thawing on the counter and I opened the book right to the sauce. It came as part of a box from Bonnie Slotnick’s Cookbooks, a small cookbook shop in NYC’s East Village. If you’re ever in town, I highly recommend checking it out. Bonnie is delightful and her cookbook knowledge is encyclopedic. I can’t wait to dig into this book for more meat dishes in the future!

About the glassware

I love pulling out this Butterfly Gold Corelle platter. It was a gift from a friend who would have enjoyed this duck very much. It’s not super old, but it makes me smile.

The Recipe!

Ingredients:

3 T red currant jelly
2 T port wine
2 T orange juice
1 T lemon juice
1 t mixed mustard
1 t paprika
1/2 t ground ginger
3 T orange rind, finely shredded

Directions:

Melt jelly over low fire until liquid. Cool, add port wine, orange juice, lemon juice and spices. Cover orange rind with cold water, bring to boil and drain. Add blanched orange rind to first mixture and serve.