Tidbits & Nuggets

I Make Baking Powder and Amaze Bruce

I took another stab at chicken and dumplings tonight because I had just made some chicken soup. The soupier version is what my significant other was after so I tried again. I use a rotisserie chicken to make soup. Cover and simmer for 2 hrs with 1 bay leaf, half an onion, carrots and celery. Drain and pick off the chicken bits, set aside. After the broth has cooled in the refrigerator the fat is easy to take off.

Usually I cheat with the broth and add some Better than Boullion, but there was none to be had. Simmering the broth for about a half an hour concentrated the flavors. I sauteed some onion and carrots and added them to the broth along with a teaspon of thyme. Now for The Dumplings: (Melinda Lee's recipe)
1 cup, all-purpose flour
1 teaspoon, baking powder
1 teaspoon, coarse salt
1 tablespoon, chopped flat-leaf parsley
1 tablespoon, finely chopped fresh chives or minced scallion greens scant
1/8 teaspoon freshly grated nutmeg
1 large egg at room temperature
6 to 8 tablespoons, whole milk at room temperature
2 tablespoons, unsalted butter melted and cooled

I had no baking powder! Plenty of parsely this time, but no baking powder. I remembered that baking powder can be made with cream of tartar. How many people actually have cream of tartar in their pantries I don't know. I don't know why I did but it saved the day.

Here's the recipe:
1/2 tsp cream of tartar
1/4 tsp baking soda
1/4 tsp cornstarch.

My significant other said the chicken and dumplings were very good, "better than cowlips!" (He was watching Amazing Race at the time.) I emerge victorious.