It's getting colder out! In a dedicated effort to not let winter destroy my life this year, I'm trying to take pleasure in the lovely things that come along with the season. Scarves! Mittens! Flurries! Hearty foods! As in, "Goodbye strawberries, hellloooooooo stew."
Yup, stew, as inspired by my lovely sister-in-law Bridgett. Except I used beef and topped it with the recipe below. Go on, try it. Anything that involves 3/4 bottle chardonnay is bound to be wonderful.
Cheddar Rosemary Dumplings (Adapted from the Basic Biscuits recipe in Longacre's More-with-Less. One of my favorites cookbooks!)
2 cups flour*
3 teaspoons baking powder
1 teaspoon rosemary
1/2 teaspoon salt
Black pepper to taste
1/4 cup butter or shortening
1 cup milk or buttermilk
1 cup grated or chopped sharp cheddar cheese (Or whatever is in your fridge. No cheese? Reduce milk to 3/4 cup)
*Let's chat about measuring flour. Spoon the flour into the cup, then level the cup off with a knife. This helps aerate the flour, is sort of like sifting without sifting, and will ensure fluffy little dumplings.
No comments:
Post a Comment