Saturday, May 29, 2004

OMG, a recipe! (Potato and Kale Stew with Corn Dumplings)

(Originally posted on Saturday, May 29, 2004 by Cathy)

No photo of this one, since it's somewhat of an ugly duckling. (We're not actually making this tonight, we're making experimental tandoori tofu, more on that later)

1 c cornmeal
1/2 c white flour
1 tsp baking powder
1/2 tsp salt
5 tbsp cold butter (substitution probably unwise)
1/3 cup skim milk
1 egg, beaten

Mix the solid ingredients in a food processor, then cut in the butter. Add milk and egg and run the food processor until the dough just sticks together. Chill. Form into 1 inch balls.

8 cups veggie stock
12 large garlic cloves (or more!)
1/2 c sherry or cheap-o white wine
2 bay leaves
1 tsp ground coriander
1 fresh jalapeno pepper, with or without seeds, chopped into rings
2 large potatoes, in 1/2 inch cubes
3 large carrots in 1/2 inch pieces
3 cups kale - stemmed and chopped into edible chunks
3 tbsp cornmeal
1/4 c cream
1 tomato, chopped
1/4 c chopped cilantro
1/2 t salt (more or less depending on saltiness of stock)
lots of black pepper
1 tbsp sacred substance

Bring stock, garlic, cheap wine, bay leaves, coriander, and jalapeno to a simmer for 10 minutes. Drop in dumplings and simmer until they rise (5 mins?) and a minute or two longer. Scoop out the dumplings, put escaped garlic cloves back into the pot. Eat any broken/smooshed/asymetric dumplings, remembering that most of them are needed for the recipe later on.

Put the potatoes, carrots, and kale into the pot, simmer partly-covered until the potatoes are almost tender.

Sprinkle the cornmeal over the mixture, and add the cream. Cook another minute.

Stir in the tomato and carefully add the dumplings, again eating any defective dumplings. Simmer for a few minutes to allow any remaining dumplings to warm up, then add the cilantro, salt, pepper, and lime juice.

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