What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Rachael Ray's Double Dumpling Chicken Stoup

jglass

jglass

New member
Rachael Ray's Double Dumpling Chicken Stoup

2 tb. evoo - twice around the pan
4 celery ribs chopped
2 medium onions chopped
1 1/2 - 2 cups shredded carrots
1 fresh or dried bay leaf
salt and black pepper
6 cups chicken stock
1 pound ground chicken
2 garlic cloves minced
1/4 tsp. fresh grated nutmeg
1 egg
1/2 cup italian seasoned breadcrumbs
1/2 grated parmigiano reggiano cheese
1 package fresh gnocchi
1 cup frozen peas
A handful of fresh flat leaf parsley fine chopped
Crusty bread for mopping

Heat evoo in soup pot over medium to medium high heat.
Add the celery, onions, carrots and bay leaf; season with salt and pepper and cook for five minutes.
While the stock heats, place the chicken in a bowl and season with salt and pepper.
Add the garlic, nutmeg, egg, bread crumbs, and cheese.
Combine the chicken mixture with your hands, then roll into walnut size meatballs and add to soup.
Cook for 3-4 minutes, then add the gnocchi to the pot and cook for 5 minutes longer, or unti they float to the surface.
Add the peas and parsley, and allow to stand on stovetop for 5 minutes to cool and thicken up a bit.
Discard the bay leaf, ladle into bowls and serve with crusty bread.

I made this early today. It is the only recipe I have tried out of the one RR cookbook I have. Its actually very good.
I used just one onion and also added two cloves minced garlic to the veggies when they were cooking plus the garlic I put in the meatballs. I didnt use shredded carrot. I just chopped some fresh carrot I had from the garden. I left out the nutmeg. I used Parmesan cheese because that was all I had. I also added a couple tb. fresh parsley to the meatball mixture and I used ground turkey instead of chicken. I used homemade ricotta gnocchi I had in the freezer Mama taught me to make. I left out the peas and added a small baby zuchinni I chopped.
I finished it off with a couple tb fresh minced parsley. All in all very good soup. Just what the doctor ordered when your allergies have you feeling under the weather.
 
I wasnt to impressed with many recipes in her book but I thought Id share one I did try.
Jon tried it and he thought it was good to.
What is it in people that they crave a big ol bowl of garlic laced soup when they are under the weather lol.
 
I like a lot of things about Rach- I ain't really got a single beef with her... tho there are some l'il things I notice that irk me a bit, too.

One is that almost everytime I check out her show it seems she's making one of her million versions of a burger...

...another is, she seems to make countless simmered/stewed dishes that all look alike to me in that orange oblong braising pan of her's... Not that I got a thing in the world against a good burger or a stew or a good braise... I just enjoy seeing more variety.
 
I think alot of her stuff is really starting to sound like repeats with just a few ingredients changed up. I have all of Paula Deen's books. I have two of Giada's and I gave the one I had away written by Ellie Krieger. I have Tyler's Ultimate and both of the Deen brother's books and thats about the extent of my FN book collection. I only have the one RR book. I think its called Just In Time.

Have you been watchin The Next Food Network Star? Jon and I have.
from what I read the FN is planning to add alot of new shows for the fall. I really like that new one called Secrets of a Restaurant Chef.
Everyday Italian is no longer in production. They are filming her new show now called Giada At Home ..I think.
I dont think any of her other shows are still in production..like Behind The Bash or Weekend Getaways.
 
I actually don't have cable or satellite tv at all, janie... but I have seen all these programs enuf at others' homes that I certainly know what one is speaking of when they discuss them. I liked Rachel's $40 a Day show...have always liked Paula, and I like Giada's 'Everyday Italian' and 'Behind the Bash'... Actually, I pretty much liked all of them except Emeril and anything by Bobby Flay- for some reason those two just never grew on me in any way. Oh- one of my favs on FN has always been Michael Chiarello...

I like Martha's show, can handle Rachel's show in very small doses, and on PBS I enjoy Lidia and Rick Bayless, and Caprille & John, and the food segments on 'Real Simple'...

And though they are mega-popular with most, I cannot stand Gordon Ramsay's show or Iron Chef.
 
I saw Dinner Impossible last night with the new host Chef Symon from Iron Chef.
He replaced Robert Irvine who was fired for fibbing about his credentials.
I didnt like Symon on Iron Chef ..I wanted John Besh to win.
I had hoped they would bring in Chef Besh to host Dinner Impossible. Symon stunk at it.
I wont be watching that one anymore.
 
Chubby I'm like you. We don't have cable, so the only time I see those shows is at friends houses, or when we're on the road.

When I night clered at a motel I used to turn on FN when I got there, and leave it be until it switched to infomercials at 4 in the morning.

>one of my favs on FN has always been Michael Chiarello...<

I like Michael's show. But replicating his ease and comfort escapes me. I have one of his books, At Home With Michael Chiarello, and have yet to make anything from it that turned out the way it's supposed to.

I was thinking about FN chefs the other day. Look at how some of them group:

Paula, Ina, the Neeley gal.

Giada, Sandra Lee, Ellie Krieger

Now remember Rule No. 1: Never trust a skinny chef. Gotta be something to it. Of course, the way things are going, pretty soon you won't qualify for a FN show if you are female and wear a dress size bigger than 4 or a bra smaller than 38 DDD.
 
Ha! You may have something there with the dress-size/bra-size, Brook!

I am unfamiliar with "the Neeley gal" and Ellie Krieger, so maybe it's been too long since I checked out FN.
 
Ellie Krieger is the one that host the show Healthy Appetite.
The Neeley gal hosts Down Home With The Neeley's with her husband Pat. He is the BBQ king according to them. They make alot of food like Paula Deen. I think the Neeley gal is a tad over the top for my taste. She gets on my nerves when I watch their show but they do have some good recipes. From what I see her and her husband are going to be the hosts of Road Tasted now and not the Deen brothers.

The FN is really going downhill fast. I miss the way it used to be.
 
I'll give them all a proper chance next time I get to catch them, but I tell ya what... I get teased and taunted a lot for being a fan of Paula Deen because many consider her to be just way too danged sugary/syrupy and over the top, and if I admit my true feelings- anyone much sweeter than Paula I really don't think I could deal with at all... at least not in half-hour or full-hour doses! Ha!

P.S. New avatar-of-the-day! I'm the fat one in the center! Taken at Kenai Princess Lodge in Cooper Landing, Alaska... Old dude on my right was our visiting Corporate Chef from Seattle, dude on my left w/ the murderous glare in his eye was a line-cook named Dan- GREAT GUYS!
 
Last edited:
>I'm the fat one in the center!<

To reiterate: Never trust a skinny chef!

>You may have something there with the dress-size/bra-size, Brook!<

I was being facicious, Chubby. If you wear a bra at all then you can't spill out of your cut-too-low dress. And if you don't do that you just don't qualify as a FN super-star. Hellfire. Even RR has been wearing low-cut clothing and showing as much skin as possible. And she really doesn't have the body for it.


FWIW: The Neeley's came to FN's attention from two directions: Oprah identified their place as serving the best ribs in Memphis. The Dean Boys then went and checked it out, and endorsed Oprah's assessment.

They first appeared---or she did, at any rate---as a guest on Paula's show.

Of course, once Oprah says "best" the NY Times has to put in its oar.

I've seen them as guests on other shows, and in some rather creative commercials. But haven't actually seen their show, so have no opinion on it. From what I have seen, though, she seems to be a pretty good cook.
 
KYHeirloomer said:
If you wear a bra at all then you can't spill out of your cut-too-low dress. And if you don't do that you just don't qualify as a FN super-star. Hellfire. Even RR has been wearing low-cut clothing and showing as much skin as possible. And she really doesn't have the body for it.
Click to expand...

Ain't that a fact, even HGTV (which is my favorite) almost all of the female designers are like Front page cover models from Cosmo. or something:D TV:eek:
Too darn bad sex sells, but it is like they are shoving it down our throats, and as was stated here somewhere a few days ago, "too much of even a good thing can be bad." It gets a little nauseating after a while, just my opinion!

Another great point KYH made is how can you trust a skinny chef? LOL I love that line, can I borrow it Brook?
 
My grandma used to have that on a little plate that hung in her kitchen.
Dont trust a skinny cook.
 
It isn't my original line, Cathy. So you don't need my permission to use it.

Heck, it might go back to Escoffier for all I know.
 
My fav is still that one you came up with about stupid people having a purpose..to serve as an expample lol.
 
That one too is not original to me. I first heard it about Galingburg, as a matter of fact.

The line goes: There's some good in everything. If nothing else, it can serve as a bad example.
 
KYHeirloomer said:
The line goes: There's some good in everything. If nothing else, it can serve as a bad example.
Click to expand...

Though it likely holds some truth in every field, coming up in kitchens during my youth I worked for mostly talented chefs whose personalities were geared towards training and passing on knowledge and expertise... but every now and then I'd cross paths with a stubborn, unfriendly stingey sort who seemed unwilling to take youngin's under his wing in any generous capacity. It was at those trying times when I told myself "Hang-in the Kev- while it's optimum to learn from others how TO do something... with the boogers of the lot, at least there's always the option of learning the second-best way, which is how NOT TO DO things."
 
You must log in or register to reply here.
Back
Top