First day working with a Top Cheftestant

M

music-city-missy

Well-known member
I woke up this morning feeling a little less depressed and stressed about it. And actually, the stress was really from everything else this week. Got in the car and there was an awesome jam session of "I'll Fly Away" that just really lifted my mood and got things started on a good note and the good music kept coming. (Oh, forgot that I might need my knife roll so I went to put all my stuff in it and couldn't find it - the lady that helps me clean has put it who knows where!)

Anyway, got there at 9:00 am to start prepping for brunch. It was just Chef Arnold, one other person and myself. It was fine, fun, and went pretty smooth. I think I caught on pretty fast and did pretty good - he wants me back, that's a good sign, righ?

I was responsible for the salads, hummus plates, sage biscuits, scone plates, salmon two ways, gazpacho, and assembling the amazing blts.

After brunch was done, I could have left but he started talking about what to do for the "Sunday Family Meal". He decided on a roasted chicken. And then I just threw out ideas. When all was said and done, he decided on a 'dumplin pot pie gravy' using my grandmother's dumplins.

So he insisted I take a break and have some of a bison roast he had been braising all morning. After that I made the dumplins and cooked them before leaving before the 5pm dinner service really started.

He wants me to come after work Monday and Tuesday and work two or three hours each night as I want and then wants me back for brunch for sure next Sunday.

 
Sounds like a perfect day! Could you post the recipe for those dumplins? And what is

a 'dumplin pot pie gravy'?

 
I was thiinking about you too. It sounds like it couldn't have gone better!

Now you have a whole week to find your knife roll. (Mine's been missing for years, lol.)

 
Nicely Done! Very excited for you! Don't give out all your rec and secrets in the first week! : )

 
Here you go Marianne - thought I had posted it here before but I couldn't find it

But I did have it as note on Facebook with my stories and notes:

Ma Onie's Chicken 'n Dumplins

I never realized how much I missed my Grandmother Presley's home cooking until I moved to Nashville. So one day I spent an hour or so on the phone with her getting her to walk me through her recipes. She never measured anything and everything was just by feel so it wasn't the easiest thing to do but I have a couple of her recipes down pat now.

This is one of the recipes almost everyone asks for. I am so well known for them that one person at work nicknamed me 'Dumplins'. My husband started a new twist on it by asking that it be served over a bed of mashed potatoes and it goes together well. These also freeze pretty good for when you are sick and want comfort food. Just add a little additional chicken broth and/or milk when reheating.

1 whole chicken
water
1 large egg
1 cup ice water
all-purpose flour
1 cube Knorr chicken bouillion cube
1 stick butter
1 to 2 cups milk, preferrably whole milk

1. Place whole chicken in pot and cover with water. Bring to a simmer, not a boil, and cook until the chicken is done. Remove chicken and let cool.

2. Meanwhile, beat egg and ice water together. Mix with flour until you get a stiff dough that is no longer sticky but be careful not to over mix. You can do this by hand, in a food processor, or with a heavy duty stand mixer. Start with about 1 1/2 cups flour and proceed from there until you get the dough to the proper consistency. Cover bowl with a dish rag and let rest at least 15 minutes while the chicken cooks.

3. When the chicken is done and the dough has rested, bring the water to a boil. Add the bouillion cube. Dive dough into 3 or 4 pieces and roll each as thin as you can get it. Cut into strips about 2" wide. Drape over your wrist and go to pot of boiling broth. Tear the strips into pieces about 1 1/2" long and drop into boiling broth. Make sure to push each addition down into the broth before adding the next strip. Continue until all the dough has been added.

4. Remove the chicken from the bone and break apart slightly and add back to the pan. Reserve the carcass and trimmings for making stock.

5. Season with salt & pepper to taste. Let cook about 15 minutes. Reduce heat to a simmer. Add milk and butter. Serve when butter has melted. We like to serve over mashed potatoes.

Ma Onie Method:

1. Ma Onie would use a chicken cut up and never remove it from the pot. You might get some chicken, you might get a bone, you might just get dumplins which is alright with me.

2. Ma Onie would take a big bowl and sift flour in it and make a well in the center. She would pour the ice water and egg in the well and then work the flour into the dough.

3. Ma Onie rolled the dough out all at once cut we would drape the strips across her arm and walk from the pantry/laundry room to the kitchen and then tear them and drop them in the pot.

4. Ma Onie did not put the bouillion cube in there and probably didn't put the butter, I can't remember but if she did, it was oleo and not butter.

Source
Author: Ma Onie Presley

 
You must log in or register to reply here.
Back
Top