2/19/2025

Leek and Chicken Soup with Parmesan Dumplings

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As I type this post and recipe, it is currently 4° F outside with a real feel of -3° F. Frigid and bitterly cold don't even describe what that temperature does to your body. This recipe will help melt all of those body woes and warm the soul. It is a simple soup of leeks, chicken broth or stock, and lovely little clouds of parmesan dumplings that steam and puff when placed on top of the hot soup.

For the Chicken
I make my own Roast Chicken and use the carcass to make a Quick Chicken Stock, but a store-bought rotisserie chicken and stock or broth work in a pinch (just freeze the carcass to make stock later). Whether you roast your chicken or buy a rotisserie chicken, the weight will vary, but all you need is three cups of shredded chicken (leftovers can be used for sandwiches or other meals.

For the Leeks
The recipe calls for 1 pound of whole leeks, using only the white and light green parts.  Since this will yield a smaller weight, look for leeks that have a higher ratio of white and light green parts to the dark green parts. But don't throw away the dark green.  Use them or freeze them to make homemade stock or broth.

For the Dumplings
These are straightforward to make with just a few ingredients you probably have on hand.  Parmesan cheese is the star flavor component of these dumplings.  Other hard dry cheeses like Grana Padano, Dry Jack (which is aged, not a soft Monterey Jack), American Grano, Asiago, or Pecorino could be substituted.  When scooping the dumpling batter, I like to use a #60 ice cream scoop, but you can also use two spoons. Having said that, you could also save yourself even more time by using store-bought gnocchi, which has a similar chewy texture to the homemade dumplings. Or you could simply omit the dumplings altogether and serve it with some No-Knead Country Bread. This rustic soup is that good all on its own!  

The recipe serves four, but when there are only two of us, I know I will have leftovers.  Therefore, I do not break up the dumplings before serving the soup.  Instead, I remove the dumplings and place a few on top of the soup. That way, we can "break" up our own, and I can store the leftovers in a separate container so they do not dissolve into the stored soup.

A finishing touch of fresh lemon juice and chopped fresh parsley brightens the flavors and makes this a perfect and comforting soup to serve on a cold winter night.

2/16/2025

Sunday Dinner

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Romaine Salad with Rich and Creamy Blue Cheese Dressing



It has been a long couple of days shoveling snow in the bitter cold, and I was craving a nice big steakhouse meal that would come together in no time. This dressing is a favorite, and it is quick and easy to prepare. It is a perfect balance of sweet, tangy, and creamy flavors.

For the blue cheese, I buy a good wedge of Danish Blue and crumble it myself, but you can buy a quality brand of blue cheese crumbles to make the preparation quicker.  I use buttermilk, but you can substitute it with whole milk. It will be thinner and milder in flavor, but it will be delicious. The real secret to this dressing is a tiny bit of garlic powder.  It may not seem like much, but it really makes all of the flavors pop without an overwhelming garlic taste. When serving over greens, make sure you use a sturdy lettuce like Romaine or a curly green leaf. Mesclun or other baby greens will be weighed down by the dressing.  Store it in a covered container in the refrigerator, and it will last up to 2 weeks.  I have been known to pour a little pool on my plate to drag a few fries or a bite of steak for a guilty pleasure. Happy Sunday!

Here are some other dressings/vinaigrettes that you might enjoy...

2/14/2025

White Chocolate Raspberry Bars

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It's a sweet day for a new recipe to share, and I hope you'll love this recipe as much as I do! The buttery flavor of white chocolate with the sweetness of ripe raspberries is an excellent combination. These bars are crunchy on the outside and tender on the inside. Happy baking!