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Wednesday, January 24, 2007

Moroccan Turkey London Broil

As previously posted on my old Yahoo 360 Blog - Week of January 24, 2007:

This was a fast & fresh week. Not only the title of my first class of my last semester, but an indication of the week. I should say, it was mostly a fast week. Fresh, that's another story. Anything but I suppose. Cranky, intense, long. Fresh - more like cold. I heard that Monday the 24th of January was the most depressing day of the week. I don't know about that particular day, but this whole week could, in some respects, be considered a depressing week. We've had the artic blast hit Philadelphia for the past few days, with today being the coldest day so far this year and winter. In general, this time of year is depressing. Even when the sun is shining, the mid-January Blahs can set in something fierce. There's always cooking to brighten my mood.

I had an awesomely amazing class - one of my personal bests! Not only were the class participants some of the best ever, but the discussions and questions were on target - with lots of feedback and interest. I felt that I stayed on topic and covered all the points I wanted to discuss. I was well-prepared in my notes, recipes and prep. The food came out well, and I really felt like I connected with people. That can be difficult when the attendees number over 12 - there tends to be folks who you just don't "reach". Whether its eye contact or via a chance to talk after class, or to gain their attention during the discussion and demonstrations. I had several returning "students", as well as a few who will be joining us again. Demographically, it was a great mix of people; young, older, couples, lots of guys (always a plus! to mix it up and to add another level of energy), new people, returning friends, people who haven't been to a class in a year. Yeah - It was a rewarding experience! So without further ado, here’s one of the week's recipes for your enjoyment:

Moroccan Turkey London Broil Ingredients:

  • 1 large white onion—cut into 1/4 round or half-moon slices
  • 1—2 Tablespoons Olive Oil
  • 2 Pounds Boneless & Skinless Turkey Breast, or Turkey Tenderloin, or Turkey London Broil
  • 1 Cup Plain, Non-Fat Yogurt—Strained
  • 1 Tablespoon Honey
  • 1 Tablespoon Dry Sherry (optional)
  • 3 Tablespoons Moroccan Seasoning
  • or a combination of
  • 1/8 teaspoon Cayenne Pepper
  • 1 teaspoon Cinnamon
  • 1 Tablespoon Cumin
  • 1 teaspoon Paprika
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 Cup Dried Apricots—finely diced


  1. Preheat oven to 375°. Line a sheet tray or baking pan with parchment or aluminum foil. Rinse and pat dry the turkey breast. Lay the onion slices on the sheet tray/baking pan and drizzle with the olive oil. Lay the turkey breast on top of the onions.
  2. In a small bowl, combine the yogurt, honey, sherry, Moroccan seasonings, salt, pepper and diced apricots. Combine well to make a paste. Smear the entire paste mixture over the top of the turkey breast.
  3. For the most tasty & best results, You can, and should, do this step ahead of time, allowing the turkey breast to "marinate", refrigerated, from 1 hour up to over-night. If marinating, place the turkey breast with the yogurt marinade in a tightly covered container or in a freezer zipper lock bag and refrigerate. When ready to cook, remove turkey from refrigerator and let sit out at room temperature for no more than 15 minutes. Proceed recipe with preheating oven and slicing onions. What's happening here is, the lactic acids in the yogurt break down the protein of the turkey breast and "tenderize" the meat. It also penetrates and adds flavor deep into the turkey.
  4. If cooking immediately—place the turkey breast in preheated oven and roast for about 20 minutes per pound—about 40 minutes total, depending on the thickness of the cut of turkey breast. (A turkey tenderloin will cook fastest, as it is a smaller and thinner cut of poultry.) Baste occasionally with pan juices that accumulate. Turkey is done when the internal temperature of the turkey reaches 170° on an instant read thermometer inserted into the thickest part of the turkey breast.
  5. Remove from oven, cover lightly with aluminum foil and allow to rest 10 minutes before cutting. To serve, cut against the grain and serve with the roasted onions and pan juices. Serves 4.

Monday, January 15, 2007

Risotto Primavera with Basil Pesto

I made a risotto this past week and it was amazing. Risotto is made using aborio rice. It comes in 1 pound, cryovac bricks, in medium, fine or extra fine grains. Use the extra fine for making a great rice pudding. It had crunch and texture, creaminess and a full rich flavor. Use a good, low-sodium chicken stock. Store bought is fine. Whole Foods Market has a good, and inexpensive organic chicken broth in a 32 ounce container. Add cheese to the finished risotto only if your pesto is just basil & oil, otherwise, use a regular basil pesto and be sparing on the addition of any grated cheeses. Risotto is rich, creamy, and not in the least bit, low-fat! Remember, it is meant to be a main course, or small side course. The pesto I used is "unfinished", meaning it's just blanched basil leaves and olive oil. I take several huge bunches of basil, blanch it for a few seconds in salted boiling water and shock it in ice water. Squeeze it dry and throw it in the food processor with about a 1/2 quart of light Olive oil. I usually make a quart or more at the end of the summer and keep it either as strained basil oil and the keep the "sludge" in the freezer as cubes to through into sauces & stocks. OR I just keep the whole container in the refrigerator or freezer and spoon out what I need. It tends to last longer as there is no garlic or cheese to turn moldy. Along with the risotto, I sautéed thinly sliced chicken breast that had been quickly marinated in lemon zest and juice, a few fresh thyme leaves, minced garlic, a splash of white wine, salt, pepper & olive oil. Quickly sauté each cutlet in a hint of oil in a non-stick pan. Once the chicken is completely cooked, add a half cup of white wine to the pan, and stir up any browned bits. Add any remaining marinade to the pan and reduce the whole mixture down to a few tablespoons. Whisk in a tablespoon of Dijon Mustard, and pour the pan sauce over the chicken. It makes a great meal, and the risotto can be all of your side dishes - starch & veggies. Plus, you'll have enough risotto for several more meals during the week

Risotto Ingredients:

4 Cups Low-Sodium Chicken Stock - Warmed
2 Tablespoons Olive Oil
1/2 Cup Onion - finely diced
1 Medium Carrot - Finely Diced
1 Garlic Clove - Minced
1 Cup Aborio Rice
1/2 Cup Dry White Wine
1 Tablespoon Fresh Thyme Leaves
2 Medium Zucchini - 1/4 inch cubes
2 Tablespoons Basil Pesto
1/2 cup Snow Peas - Julienne
Salt & Freshly Ground Pepper
1/2 Cup Grated Parmesan, Peccorino or Locatelli Cheese (optional)

Warm the chicken stock in a 3 quart sauce pan. Set aside and keep warm.
In a large sauce pot or small stock pot (at least 4 quart pot), heat the 2 tablespoons of olive oil until it shimmers. Add the onions & carrot and sweat/saute until the onions turn translucent and the carrots release some of their water - about 3-4 minutes. Add the aborio rice and the garlic and stir, with a wooden spoon, to coat the rice grains with the oil - about 1 minute.
Add the 1/2 cup of white wine and continue to stir the aborio. When the aborio has absorbed all of the wine, add 1/2 cup of the warmed chicken stock to the rice. Continue stirring and allow the rice to absorb all of the stock before adding more.
After stirring in 1 cup of stock, add the thyme leaves, a pinch of salt and a dash of pepper. When you have stirred in 2 cups of stock total, add the diced zucchini. Tasted aborio to see how tender it is. The rice will have started to double in volume and released enough starch to appear creamy. The grains should be opaque on the edges and white in the center. Continue ladling in the stock, 1/2 cup at a time, stirring constantly. The stirring helps to release the starch. Before ladling in the last 1/2 cup of stock, taste the risotto again. It may be done at this point. You are looking for tender, creamy grains, with the merest hint of an al dente bite. If the risotto is tender, then don't use the last 1/2 cup of stock. If it's still too crunchy, add it.
Stir in the julienned snow peas. The heat from the risotto will steam the snow peas and turn them bright green. Stir in the pesto and, if using, the grated cheese. Remove from heat, taste and adjust seasonings. Serve hot immediately. Makes 4 servings as a main course.

Friday, January 12, 2007

Penne w/Roasted Tomatoes, Brocolini & Fennel

This recipe was related to me by my co-worker, Peggy. I ran into her at Whole Foods Market the other day. We were talking about good food and foods that help you feel better when you are sick. She told me about this recipe and I was taken with it because it uses two ingredients that I don't use enough when I cook - fennel & brocolini. How refreshing, and it doesn't use onions - because the fennel acts as the aromatic veg - adding a whole other dimension of flavor. I haven't tasted this dish, yet, but I can taste how it would come together in my head. The fennel with the slight under-currents of anise, and the sweet yet bitter taste of brocolini. Sweet, nutty & smokey roasted tomatoes and garlic. And add the bit of heat from the red pepper flakes. Perfect! Penne, rigatoni, Ziti, any sort of short, shaped pasta would work. The pasta should have texture and a toothsome quality to it. Spaghetti would be too dull, not adding enough bite to the dish, even though it is composed of bits and chunks of vegetables. I think this would hold up well as a cold dish too - or at least room temperature. Add more pepper flakes, salt & pepper to amp up the seasonings. Cold or warm foods need a bit more flavor to come alive, otherwise their coldness dulls your taste buds and the food tastes flavorless.

Penne with Roasted Tomatoes, Brocolini & Fennel Ingredients:

  • 1/4 Cup Olive Oil - Divided
  • 6 to 8 Plum Tomatoes - cut in half
  • 4 - 6 Garlic cloves - peeled & crushed
  • 1 Small Bulb Fennel - sliced thin
  • 1 Bunch Brocolini - cut into 1-2 inch sized pieces
  • 1 Tablespoon Red Pepper Flakes
  • 1/2 Pound Penne - Cooked
  1. Preheat oven to 400. Cut tomatoes in half and peel & crush garlic. Drizzle some olive oil over the tomatoes and garlic. Roast in oven until the tomatoes collapse into themselves and the garlic becomes caramelized - about 40 minutes to 1 hour.
  2. In a sauté pan over medium-high heat, add the olive oil and heat until it shimmers. Lightly sauté the fennel and the brocolini until the fennel turns translucent & the brocolini turns bright green and is knife tender - about 5 minutes. Stir in the red pepper flakes to release their heat and "bloom". Cover and set aside.
  3. Cook Penne, drain and keep warm. Reserve 1 cup cooking water.
  4. When the tomatoes and garlic are roasted, rough chop or pulse quickly in a food processor just to make a chunky sauce. Add this sauce to the sautéed fennel & brocolini. Top the cooked penne with the tomato/fennel sauce and season to taste with salt & pepper. If sauce is too thick, thin with some of the reserved pasta cooking water. Heat the sauce in the sauté pan to reduce and tighten slightly. Serve with freshly grated cheese.

Wednesday, January 10, 2007

Random Thoughts about the day

Random thoughts about Today:
The pizza I made (see previous entry for recipes), was really tasty. The dough was puffier than I thought it was going to be, more of a foccacia style than a pizza style. Probably because that's what I was attempting and because I did not knead more flour into the dough - it was wetter than I usually allow it to be. I also did not let it rise as long, probably about an hour of rising vs several. The flavor was fresher but also a bit less developed. Could also be the weather, knowing how doughs can change with the barometer and humidity. Today was dry. Tonight it is cold and dry, feels like snow flurries. Cold enough for flurries but not wet enough for a covering. So the pizza came out well. I ate a great deal - it's easy to do when it tastes so good. Watched an older episode of the L-Word. I want to reacquaint myself to the character story lines so I can see where this new season is going. I actually think that they introduced the "Papi" person's name in the first episode of the third season. An uncle of Carmen's, who is said to have borrowed a prom dress that no one in her family knows what he did with it. Hmm. Anyway, the show is contrived but I do like it. The Moira/Max character is as annoying the second time around but it is also fascinating. I am fascinated by the whole notion of transgendered and social role playing we do as women and men, and gay and straight. I had a real moment of identifying with Alan Cumming's Billie character when he first spots Moira/Max. I was thinking about how so many girls I knew 20 years ago had that boy-girl thing going - geesh, it's still going on, without the intention of being trans, anyway, I had it too, and one time I got hit on by this older queen at some slum of a back alley bar. I had that Choir English School Boy thing going on. He kept touching me, pinching me, and so of play slapping me because he thought I was cute, but he was mad that I wasn't really a boy. Funny to think about - no one would mistake me for a boy any more. And it wasn't that I was skinny, though I was thin that's for sure. Just had that 80's androgynous new-wave preppy look that was popular. Come to think of it, it's sort of back. Now I get what my mother always said, "Oh, that look! We were doing it back in the day!"

Had some correspondence with Rac today. Even though we have a country between us, we still are so connected to the same emotional turmoils. I think it's the winter blahs, though neither of us has had a winter. It's been so warm here on the East. Not much cold out in the South West. My Trip to Tucsonlast month to visit was so incredible - as I keep saying, it has exceed my expectations and that that it was so perfect, that it was almost unreal. You can't live your life like that all the time, it's too emotional, too raw, too much of your feelings out there exposed. Ah, I suddenly get what L's is always talking about when she describes her time in Spoleto and how everyone feels when they are there making art, sharing their art, being in a make-believe world for a limited time."She was also writing about how she was feeling waves of homesickness and that she had a thought of wanting to move back east. I said "It's the time of year. Our bodies must go through some winter hibernation due to lack of sun light or something. You want to move back because after two plus years, you spent time with one of your old selves and went back in time to a place you liked and did things like you used to do that felt familiar and comfortable, all while being your fabulous new sexy self! It's easier to feel like, I should move home, because it seems ideal all of a sudden because it's what you know. Except what you know doesn't exist anymore. Just realized that the L-word website has the Chart as a blog and web page connection, with a possible "Chart" that you can work. Well, it seemed inevitable. Gotta say, I'd play, though my history, while short and brief, was fun. Love the current life so much more. I am happy to say, I wouldn't want to go back in time to change a thing, or change the present.

Tuesday, January 9, 2007

A Lesson in Futitlity and Pizza Making

A Lesson in Futility – January 9, 2007

Now that the day is over and a new one is beginning - a new day dawns makes me think of Moody Blues Songs - oh there I go digressing before I even begin. I've been pondering what to write and not being so darn moody today - see there's a connection. I'm trying to be in a better mood since my morning, my Monday Morning, started out on a sour note. See, I teach at a Culinary Mecca and I've been disappointed with my employer. Seems that I am not even a number and therefore, I am not an entity that counts. What I'm getting at is my cooking classes are not being promoted at all. Sales of my classes generally only happen once the public finds out about our classes - which generally only works when an email is sent to an entire data base of people in the Tri-State area. I am frustrated because I don't make any money until my classes are booked. But I have to work, or I should say, I choose to do some work gratis, to support and promote these classes so that my public will know about my cooking "show" classes. It's a vicious cycle that does not seem to be getting me anywhere but fed up. My first class of the new semester was supposed to start on Tuesday, January 9th - which is technically, today, or tomorrow (or in the near future, yesterday). Anyway, only a handful of people knew about the class - we/I put flyers in the store, but those just don't seem to have the big bang effect as the emails, so very few people tend to sign up on the basis of glancing at my cool flyers. Work and creativity that I do, without pay, so that my adoring public will have advance notice...Class was canceled. No publicity email was sent, and I submitted my class roster 9 weeks in advance of the first class. Usually, the publicity happens a few days before the start of the semester, which is a bit too late, but it helps, and occasionally, I squeak by with the first class. But this semester, my last semester teaching at the Mecca, was to be my strongest to date. I am sad. I am sad because I've made a decision to let something go that isn't' working for me. Something that is a part of me. Something that I've created, nurtured, grown and put my heart and soul into. I am letting go because Mecca isn't the right place for me anymore. "Having tasted fruit, She scorns a pasture withering to the root." Author: Frost, Robert
I am here because I don't know where else to go. I love teaching. I love the sharing of knowledge. I love the nervousness that sets into my being when I'm preparing for each class. I love the learning that I undergo when I research recipes and reference material. I love the performance time and the chance to share my stories and ideas. And I love the connection I make with the people who attend my classes - the ones who attend for the first time and the connections I have with the people who have come to many of my classes. It is realizing that people like you because you are you, not because of some title you have. I believe that I really get what performers go through when they walk out onto a stage and become this other person to the audience. I get the idea and the feeling of the rush that a performer feels on stage. I never thought that would happen. What a completely unexpected side effect of teaching. Though in my case, it is more like a performance than teaching. The learning or sharing of culinary knowledge is my happy side effect. Food has that drug affect on people. Cook for someone and you make them happy.

Pizza Dough & Pizza with Asiago, Potatoes and Rosemary

  • Food Processor or Mixer Dough
  • 1-tablespoon active dry yeast
  • 1-teaspoon sugar
  • 1-cup warm water
  • 3 cups all-purpose flour plus more for working
  • 1-teaspoon salt
  • 1-tablespoon olive oil


  1. When Ready to Bake Pizza - Preheat an oven to 400º
  2. Dissolve yeast in water in a small bowl or cup, dissolve the yeast in 1-cup warm water & 1 teaspoon sugar. Let stand until slightly foamy, about 5 minutes.
  3. In the bowl of a food processor or stand mixer fitted with the dough blade or hook, combine the flour and salt & process with 3-4 pulses/stirs. With the motor running on dough speed or on low speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.
  4. Allow the dough to rest & double in size – Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap or a towel and let the dough rise at room temperature until doubled in size – 1 to 2 hours. If not using the dough the same day, refrigerate. The proofing process will be slower, but the dough will still rise.
  5. Turn out the dough – dust a work surface with flour. Punch down the dough. Cut the dough into 2 to 6 pieces, depending on how small each pizza will be. Lightly flour your hands & begin to press the dough out gently into the desired shape. Then, place one hand in the center of the dough and with the other hand, pull, lift & stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about ½ inch for a crusty pizza and ½ inch thick for a softer one. Flip the dough over from time to time as you work with it. You can also use a rolling pin, dusted with flour, to roll out the dough. The dough should be slightly thinner in the middle then at the edge.
  6. Transfer the dough to a baker’s peel or baking sheet, and cover with a kitchen towel and let rise again until almost doubled in size, about 20 minutes. Top & bake as directed. Makes 1 ¼ pound of dough, enough for a 12-inch thin-crust pizza; a 9-inch thick-crust pizza; four 6-inch pizzas; or six 4-inch mini pizzas.
Pizza with Potato, Rosemary & Asiago Ingredients:

  • 1 Batch of Basic Pizza Dough
  • 1 – medium or large Red or Idaho Potato – Thinnly sliced
  • 2 Cloves Garlic - Minced
  • 1-Sprig Fresh Rosemary – removed from stem & minced
  • Salt & Freshly Ground Pepper
  • 4-tablespoons Olive Oil - divided
  • 1-cup Asiago Cheese – Shredded

  1. Preheat oven to 400°
  2. Par boil the Potatoes – Use a mandolin or cut the potatoes as thinly as possible. Place in a saucepan, and cover with water & 1 tablespoon of salt. Allow water to come to a boil and then immediately remove from heat. Drain and allow potatoes to cool slightly so you can handle them.
  3. Season the Potatoes - In a large mixing bowl, add potatoes, garlic, rosemary and 3-tablespoons of the olive oil. Generously season with salt & pepper. Gently mix ingredients to incorporate.
  4. Top pizza – Sprinkle baking surface with corn meal or flour & place stretched dough either onto a pizza peel (if using a pizza stone) or directly onto a baking sheet. Brush the pizza dough with remaining olive oil and generously season with salt & pepper. In rows, place potatoes onto pizza dough, slightly over-lapping each layer. If any oil or seasoning is remaining in bowl, pour over potatoes. Top with cheese. Bake at 400º for 15 minutes, or until cheese is bubbling and dough edge is light golden brown. Remove from oven and allow to cool for 5 minutes. Cut with pizza wheel cutter or knife. Serve hot & enjoy!

Sunday, January 7, 2007

Chicken and Dumplings - First Post

Am I too old for this – From Yahoo 360 Blog: January 7, 2007.

I wonder if I am feeling the pains of the generation gap. I'm not a complete Luddite after all I do have modern day trappings - a computer, an Ipod, digital camera, I'm lost without my cellphone, but I do feel woefully behind the times too. Blogging - geesh, it feels so out of my realm. I'm used to tactile things, getting my hands all dirty and greasy by chopping, slicing and dicing, boning out a chicken, making my chicken stew and dumplings. What the heck am I doing here? I have to confess, I was inspired by Rabbi Stone, who just started his own blog about his new-found passion for bicycling. And then there's Karen, my young California friend who has a myspace page that I just don't quite understand. She writes a lot of haiku's. Which are fine, but we've been out of touch and her poems are so raw and passionate that I can't quite figure out what is going on in her life at the moment. I'm more of a straight prose reader. But hey, I figure, if Rabbi can blog, and Karen is part of the blogger generation, then I too must blog. Heck, I've written journals, I've whined, I've been in therapy, it can't be any worse or different. Or can it? There are of course so many blogs out here to read, and who has the time? I sit in front of a computer all day, 9 to 5ish, as an administrator for a Philly synagogue. I spend a lot of time reading food magazines or watching the food network. I teach cooking classes, part-time, for a big wig culinary mecca. I write or adapt recipes for these classes, and spend hours preparing for each week's lessons. When, I ask, will I have the time or energy for blogging? The answer, as we all know, is you make the time. I suppose the hour I spend here is an hour better spent than watching another non-chef/non-cook make another million dollars while I waste my intelligence and time. So, to get back to am I too old for this? Yes and no. It's the contradiction of what makes me. Here I am, a trained chef who hates to work in the industry. I love the teaching and performance of my cooking classes yet I constantly find myself with stage fright. I love to cook and hate witnessing people's bizarre eating habits. I work in an office, a place that I love, yet it's the complete opposite of my food and writing passions. I'm a performer who isn't sure where to perform. What's this blog all about? Well, for starters, an outlet for my food writing and recipe creations. I hope to also make it a home base for my culinary career. I hope to share recipes and ideas, and thoughts on all things food related. I'm also hoping not to bore myself or any potential readers on what I ate. I feel like the meal was only good for the people experiencing it - not the readers of my blog. Besides, there are great food writers everywhere who can describe the perfect meal far better than I could. Like I said before, I'm much more tactile. We'll see where this takes me...

Here's my recipe for Stewed Chicken & Dumplings, which I made for dinner tonight. Though it's not a cold night, it is raining. And it is January for gosh sakes. It may not be cold in Philadelphia but it is winter. As good a reason as any for some comfort food. I think this recipe originated from my 1968 Better Homes & Gardens Cookbook. I used it in my Winter Comfort Foods Cooking Class last year, January 17, 2006. Seems appropriate once again. Note, I used chicken thighs in tonight's meal, and omitted the mushrooms. I added rutabaga, which turned out really nice in the stew. I also found that cooking the stew, and then letting it sit for about 2 hours made it have that mellow/married essence that comes to cook foods when they have had the chance to sit for a while. I reheated the stew and then added the dumplings. My bet is that it will be even better tomorrow. Bon Apetite!

Chicken Stew & Dumplings Ingredients:
  • 4-5 pounds Frying/Stewing Chicken—Cut up into 10 parts
  • 4 tablespoons unsalted butter—divided
  • Salt & fresh ground pepper
  • 1 1/2 cups onions—large dice
  • 1/3 cup all-purpose flour
  • 2 cups water
  • 2 cups chicken stock or broth
  • 1 1/2-cups carrots—large dice
  • 1-cup celery—large dice
  • 8 ounces mushrooms— sliced thick
  • 4-tablespoons parsley—minced
  • Salt and fresh ground pepper
For Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3 tablespoons butter
  • 1 cup milk

  1. In a small sauce pot, heat the water and chicken stock. Bring to a boil, cover and remove from heat. Set aside.
  2. Rinse and pat dry the chicken parts. Trim away fat & skin. If not already cut up—cut into 10 pieces. Wings cut into 2 pieces each & discard wingtips. Leg and thigh separated. Each breast cut into half. You should have a total of 4 wing pieces; 4 breast pieces; 2 legs; 2 thighs. Season with salt & pepper
  3. Over medium-high heat, use a heavy skillet or Dutch oven, and heat 2 tablespoons of the butter until it is fragrant and golden. Add as many chicken pieces in the pan as will fit comfortably and cook, turning once until pale golden, about 5 minutes per side. Remove the chicken to a plate and brown the remaining pieces in the same manner, adding more butter as needed. Set all the cooked chicken pieces aside.
  4. Next, add the onions to the pan and cook, stirring occasionally, until the onions are tender but not browned, about 5 minutes. Stir in the 1/3 cup flour and cook for 1 minute.
  5. Whisk in 2 cups hot water and 2 cups chicken stock. Whisk constantly and bring the mixture to a boil over high heat. The liquid will begin to thicken.
  6. Add the carrots, celery, mushrooms, parsley, thyme and 1 teaspoon of salt and 1/2 teaspoon pepper. Return the chicken pieces, with any accumulated juices to the pan and bring to a simmer. Reduce the heat so the that the liquid barely bubbles. Cover tightly and cook until the dark meat pieces exude clear juices when pierced with a fork—about 30 minutes. Skim off the fat from the sides of the pot with a spoon.
  7. For the Dumplings: Prepare the Dumplings once the stew has been cooking for about 20 minutes. Mix together the dry ingredients—flour, baking powder and salt. Heat the butter and the milk in a small sauce pan to a bare simmer. Add the warmed milk & melted butter to the dry ingredients. Stir together with a fork or knead by hand 2-3 times until the mixture just comes together. Divide the dough into about 18 puffy dumplings. Roll each piece of the dough into a rough ball.
  8. Finish cooking the chicken stew and degrease the pan juices. Push the chicken pieces down so that they are submerged in gravy and gently drop spoonfuls over the top. Gently lay the formed dumplings on the surface of the chicken stew, cover, and simmer for 10 minutes. Serve immediately and garnish with chopped parsley.