Trevor is reading a delightful book at present that is reminding us (as if we needed reminding) why we love to be in the kitchen. We not only love experimenting with food, but we love creating meals with whatever we have in our pantry. It’s lovely to trust that with water, flour, sugar, salt and heat, we won’t go hungry. What is more, when we combine these cornerstones with additives (such as fruits, veggies, acids, meats, nuts, etc) we can create glorious meals that remain in our thoughts well after our bodies have finished absorbing their nutrients. Humans have such a remarkable privilege in remembering the delightful tastes that we’ve encountered. Culinary experiences make us excellent tasters, an identity which prepares everyone (or so we believe) to be excellent cooks. The innate ability to determine what pleases one’s pallet should foster the confidence necessary to alter a recipe or develop your own.
When Trevor and I met, we quickly realized that we had very different cooking styles. Our differences complimented each other (most of the time), and encouraged us both to grow and learn a great deal. Trevor is a student of many fields, and culinary technique and knowledge is one such field. He studies food from its appearance and texture to its nutritional value and taste. His books and scale are always at the ready in the kitchen. Despite the many hours I spent with her in the kitchen, I couldn’t tell you where my mother kept measuring tools. Her habit of not measuring was either genetic or contagious, because I rarely measure. I change recipes and substitute ingredients like it is my job to do so. Deviating from recipes, or ditching them altogether, is how I identify with food best. Over time Trevor and my culinary habits have sort of homogenized. After countless happy accidents (and a few terrible ones), we have begun to develop recipes together that involve spontaneity and careful attention to detail. Basically, I highly recommend learning from the person that you love–it will make you a better person. In our case, it simultaneously taught us to be better cooks.
I would be lying if I told you that we knew precisely what went into this dish. All I can assure you of is that it was really yummy. I think I’ve listed all of the ingredients below. If you’re missing something or have additional vegetables, go ahead and use what you have. If you have a different kind of meat/acid/flour, use that! Trust yourself and trust your tastebuds. Taste frequently, use lots of salt (unless you have high blood pressure), and have fun!
Chicken and Fremont’s Rye Dumplings
1 Onion
2 Carrots
3 Cloves Garlic
1/2 Red Bell Pepper
12-16 oz Tomato (chopped or crushed or diced)
Cilantro or Parsley
4 Chicken Legs
Salt, Pepper, Red Wine Vinegar (to taste)
1/4 c. Fed Fremont (Sourdough Starter)
1 1/2 c. Rye flour
1 c AP Flour
1/4 c. Yogurt
1/2 t. Baking Soda
Water
For dumplings: Feed Fremont (or your own sourdough starter) and add approximately 1/4 c to rye flour and yogurt. Add enough water to make a thick batter. Let this ferment covered for a few hours. Then add remaining dry ingredients and enough water and flour until you’ve arrived at a dough thick enough to form balls that don’t stick to your hands when rolled. Form dumplings and let sit while you prepare the chicken.
For Chicken: Rub Chicken with salt and pepper. Chop onion and carrots. Fry onion and carrots in oil until soft. Add chopped garlic and spices (to taste). Remove veggies and set aside. Brown chicken in the same pan. Remove chicken and return veggies to heat. Add tomatoes and bring to a gentle boil. Boil chicken until cooked (about one hour). Drop dumplings into pan and cover. Let steam for a few minutes (until they’ve reached a consistency you’re delighted with). Remove all from heat and serve over rice.
sownandsoured 