A few of us got together just before Lunar New Year to make some dumplings. Caroline and I both have subscriptions to Fine Cooking magazine. We were inspired by the recipes in the Jan/Feb issue and then spread the inspiration around a little.
I had been hearing about my friend Rick’s grandma’s chicken and dumplings for over a year, hoping that I would get a chance to taste this classic southern dish at some point. When Rick’s husband brings up the idea of giving up meat, Rick replies, “But how could you live without chicken and dumplings?” and that shuts him up.
As frigid weather descended upon us here in the New Orleans tropics last week, we decided comfort food might help us muscle through it. Vann came up with a great recipe for Burgundy Beef Stew, found in the Living section of our local newspaper, that we then adapted a bit to make our own. Delicious, warming-to-the-bone and somewhat healthy, too!