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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Culinary DIY: Dumplings

On January 4,2016 In autumn , culinary diy , poultry , recipes & techniques , winter

Dumplings are one half of the quintessential comfort food: chicken and dumplings. There’s a reason we’ve already written about it in our Culinary Classic: Chicken and Dumplings. Sure, you can have chicken soup without dumplings and you can certainly enjoy it that way, but once you add dumplings to soup, you really take it to the next level.

 

First, you will need to make chicken soup—feel free to use your favorite recipe.

For this tutorial we used our slow cooker to simmer chicken breasts, onion, celery, carrots, and seasonings in water on high for 4 hours. After 4 hours the chicken is cooked. Remove it, let it cool, then shred it, and add it back to the pot.

Now, onto the dumplings!

Ingredients:

  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 6 tbsp. cold butter
  • 2/3 cup milk
  • 1/4 cup fresh parsley

Once the shredded chicken is back in the pot, continue to cook on high while you mix the dumpling batter. In a bowl combine the flour, baking powder, salt, and parsley.

Mix well.

Add the butter in tablespoons or small chunks and cut it with two knives (or if you have one, a pastry cutter). You can also work the butter in with your hands if you prefer. The right consistency should be similar to damp sand.

Add the milk a little at a time while you stir until you have a paste-like mixture.

Remove the lid to your pot or slow cooker and begin dropping heaping spoonfuls of the dumpling batter into the soup.

Once you’ve used all the batter, replace the lid and let the dumplings steam for about 18-20 minutes.

After about 20 minutes, the dumplings should have expanded and fluffed.

Serve hot with a sprig of parsley for garnish.

 

Have you ever made chicken and dumplings before? What else do you like to add dumplings to? Do you add fresh herbs to your batter? 

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