We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Head chef Martin Brock of Blue Ribbon at Brooklyn Bowl demonstrates how to prepare bread dumplings with roasted oyster mushrooms
Chef Martin Brock Entertains with Bread Dumplings at TDM
German chef Martin Brock of Blue Ribbon at Brooklyn Bowl — alongside Blue Ribbon Bakery head chef Matt DeLiso and Blue Ribbon partner Sean Sant Amour — taught The Daily Meal and our guests how to make bread dumplings with roasted oyster mushrooms for this month’s Celebrity Chef event in The Daily Meal’s kitchen.
Chef Martin Brock Entertains with Bread Dumplings at The Daily Meal (Slideshow)
Blue Ribbon at Brooklyn Bowl — one of the Bromberg Brothers’ many Blue Ribbon restaurant locations — serves Blue Ribbon’s famous fried chicken, voted the “best fried chicken in the U.S.”, and of which guests enjoyed more than a few helpings at the Celebrity Chef event. You might not expect most bowling alleys to serve high-quality food, but Blue Ribbon scores at this one with items like French bread pizza, fried calamari, and chocolate chip bread pudding.
In his demonstration, Brock, who likes to incorporate a bit of his German heritage in his cooking, explains that the restaurant’s bread dumplings, a traditional German dish, are made with the leftover bread from Blue Ribbon Bakery, where its wood-burning oven is about 145 years old. And Blue Ribbon’s bread pudding is modeled after a German recipe from Brock’s grandmother.
Click here for Chef Martin Brock's Bread Dumplings Recipe
The Blue Ribbon staff is tied together by a philosophy of having fun above all. “We have fun with what we do… And I feel like you can taste that in our food,” says Brock.
That philosophy came through in every hors d'oeuvre served in our kitchen — from the baked clams with bone marrow, butter, and bacon to the tres leches cake with milk jam — as well as the smiles on the chefs’ faces.
“Training staff is extremely important to us,” says Brock. “We invest a lot of time in training the right people.”
Haley Willard is The Daily Meal's assistant editor. Follow her on Twitter @haleywillrd.
12 Comfort Food Recipes to cozy up with
Between the shorter days, colder nights, and stresses of everyday life right now, comfort food seems to be the best cure out there. What’s better on a dreary day than a heaping bowl of Chicken & Dumplings or creamy macaroni and cheese? Give yourself something to look forward to after yet another day full of glitchy zoom meetings and never-ending e-learning assignments: Dive into one of these comforting recipes and indulge your taste buds ASAP!
Nothing screams comfort food like a classic macaroni and cheese. This stovetop cheddar mac and cheese is both creamy and surprisingly easy, which means it’s one you’ll be making on repeat all winter long. Bye bye, Blue Box!
Keeping on theme, who can resist a grilled cheese sandwich? Cookie + Kate’s favorite sandwich uses shredded cheddar in place of the usual American slices both inside and out for a gooey center and crispy crust. A little Dijon mustard adds a subtle savory note that’ll have diners thinking…”what is that?”
Bored? Snowed in? Just plain hungry for some down home comfort but can’t visit home right now? These award winning Southern Chicken and Dumplings from Grandbaby Cakes are easy to get lost in the process of making. Plus, the leftovers are simply spectacular.
(image via grandbaby cakes)
Speaking of chicken, how can you have a comfort food list without fried chicken? This restaurant-level Buttermilk Fried Chicken is admittedly an afternoon project, but nothing will pair better with that quick and easy stovetop macaroni and cheese – so it all balances out, really.
(image via dinner then dessert)
One of our favorite recipes right here at Home Chef is Nigel’s Old School Baked Ziti . This Italian-American comfort dish is as good as it gets, and if you add a salad and some garlic bread, it feeds a crowd.
What’s more comforting than a steaming bowl of soup? With many ingredients you probably already have in the pantry, mix up a pot of Creamy Loaded Potato Soup for a delightful dinner on a cool night.
What’s a Cowboy Casserole , you ask? Only the ultimate comfort food dish complete with cheese, potatoes, beef, and lots of homey flavor. There is no mistaking the heartiness of this dish when you can literally see the layers of ingredients. Part chili and part cheesy potatoes, when all you can think about is a feel good dinner, this will always hit the spot.
(image via the anthony kitchen)
We love a good cheeseburger but sometimes we’re too lazy for the real deal. For a quick option that gives you that cheeseburger flavor you crave, Cheeseburger quesadillas are a clever and quick weeknight idea.
But if you want the real thing and it’s burger or bust…this Juicy Steakhouse Burger recipe is worth perfecting. Fries optional, but are they, really?
(image via once upon a chef)
Feed a crowd with a classic chicken and rice casserole . Cheesy, creamy, and comforting is the name of the game. Better yet, a store-bought Rotisserie chicken or leftovers from the fridge will make it an even easier dinner to get on the table fast.
We’re always in the mood for hearty lasagna but let’s be real – it’s not the most weeknight-friendly option. Luckily, our very own Chef Dave created a tasty Weeknight Italian Sausage Lasagna that gives all the flavor and comfort without the usual effort and time. The key is skipping all that fussy layering and cooking it all up in the same skillet you sautéed your ingredients in.
For the final touch, indulge in Crinkle Top Chocolate Peanut Butter Skillet Blondies for a sweet treat that’s easy and worth every ingredient. These blondies could serve several or make for multiple single-servings. We’re not judging if you polish most of it off yourself in one night though these days, we probably could, too.
(image via half-baked harvest)
By Christine Rosko
Christine Rosko is a Chicago native with a passion for food, especially pasta. Growing up in an Italian family, the… read more about: Christine Rosko
Preheat the oven to 150C/300F/Gas 2.
Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour.
Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart.
Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes.
Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball).
About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste.
Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain.
Garnish the stew with parsley and serve with the dumplings.
Make the stew the day before to give the flavours time to develop. Add the mushrooms before gently reheating (no boiling). The dumplings can be kept in an airtight container in the fridge for 2 hours.
Pick Your Season
Deep Run Roots is the definitive Southern cookbook from the co-creator of PBS's A Chef's Life, Vivian Howard. Featuring Vivian's favorite family dishes, memorable meals from her award-winning restaurant, and traditional preparations, this cookbook is a culinary love letter to the region she has spent her life discovering. Vivian offers recipes for every interest and skill level along with stories and advice.
Chicken Dumplings with Browned Butter Sauce
Poach chicken in chicken stock until cooked through, around 5-6 minutes. Allow to cool in the liquid. Once the chicken is cooled use a sharp knife to dice or shred it with a fork. Place in a large bowl and set aside.
Dice onion, celery, carrot and thyme into similar sizes and add to a pan with butter and garlic, sweat down on medium heat for a few minutes. Allow to cool.
Add chives, parsley, flour, bread crumbs, ricotta, milk, melted butter and egg to the chicken. Season with salt and pepper and stir until everything is combined. Use a spoon to portion the dumplings, use the spoon to help you form the shape, rolling it between your palm and the spoon to create an oval dumpling.
Add to a pot of boiling chicken stock and cook for 8-10 minutes or until heated through.
Add butter to a hot pan over medium heat. Swirl occasionally in the pan until it goes golden brown. Serve the dumplings with a ladle of the stock. Pour burnt butter over the dumplings and top with chives to serve.
3 Elia Aboumrad & Sam Talbot's Spaghetti Carbonara With Green Peas
Although carbonara sauce is made in many different ways, contestants Elia Aboumrad and Sam Talbot from season 2 made their sauce with a lot of heavy cream and a handful of green peas for extra freshness and color.
The recipe also includes the typical eggs, bacon (pancetta), parmesan, or pecorino cheese. This famous recipe takes no longer than 30 minutes, making it a contender for one of the most convenient recipes on the list.
James Martin: Chef shares recipe for beef stew ‘comfort food’Link copied
Saturday Morning: James Martin chats to guests husband
When you subscribe we will use the information you provide to send you these newsletters. Sometimes they'll include recommendations for other related newsletters or services we offer. Our Privacy Notice explains more about how we use your data, and your rights. You can unsubscribe at any time.
James Martin hosts his Saturday morning show on ITV every week, where he shows viewers how to whip up delicious meals, snack, or desserts. The chef also updates his website with a plethora of recipes, including &ldquocomfort food&rdquo staples such as stews, pies, and crumbles.
With the news as it is at the moment, comfort food is always a good idea.
James has shared multiple comfort food and family favourite meals in the past, including a beef stew with dumplings.
The chef has called the stew a &ldquowinter warmer&rdquo and a &ldquoclassic&rdquo, and although it is spring, the weather is still chilly, therefore a meaty stew is the perfect evening meal to enjoy with family or friends.
James shared his top tip when cooking a beef stew: &ldquoMake sure the beef is cut into decent size chunks or it will break down in the sauce.&rdquo
James Martin shares a beef stew that is perfect for chilly weather (Image: Instagram/@jamesmartinchef/James Martin)
The ingredients needed to make the beef and the sauce are one kilogram of beef shin, two tablespoons of plain flour, two tablespoons of olive oil, 25 grams of butter, two onions, two garlic cloves, six large carrots, 500 millilitres of beef stock, 500 millilitres of Guinness, two bay leaves, and two sprigs of thyme.
The first thing to do is to cut the beef shin into chunks that are not too big and not too small.
Coat the beef in flour and fry in batches in the oil and the butter.
Make sure to peel and dice the onions, the garlic cloves, and the carrots.
Then, pop the beef chunks into a large saucepan and add in the rest of the ingredients.
Bring to the boil and then simmer for two hours on the stove.
When the stew is done, pour it into a large casserole dish.
Next, make the dumplings to put on top of the stew.
Beef stew with dumplings is easy and quick to make (Image: James Martin)
Dumplings are a delicious alternative to potatoes.
To cook them, the ingredients you need are 125 grams of suet, 200 grams of self-raising flour, one small bunch parsley, salt, pepper, and 150 millilitres of cold water.
Mix these ingredients together in a bowl before tearing the mixture into pieces and rolling them into eight balls.
Pop the balls on top of the stew and place the casserole dish in the oven for 30 minutes.
This beef stew and dumplings would serve four people, therefore if eating it alone you can freeze it for future consumption.
James paid tribute to Prince Philip yesterday by posting an image of the Duke on both his Instagram and Twitter pages, with the letters: &ldquoRIP.&rdquo
Many people expressed their sadness at the prince&rsquos passing in the comments, but some were also upset that James&rsquo show had been cancelled today.
One person posted on Twitter: &ldquoThey cancelled James Martin. That&rsquos my Saturday morning ritual. Now I&rsquom mad.&rdquo
James Martin Saturday Morning will be on ITV tomorrow morning instead.
One fan expressed their glee at the news. They said: &ldquoCan&rsquot wait.&rdquo
Chicken casserole with herby dumplings
Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them – it’s easy to do this in a plastic food bag.
Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides – you’ll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
We all love rattling a few pans around the stove from time to time and creating complex, show-stopping dishes with multiple elements, but sometimes, you just want to put your feet up and eat something tasty, without faffing with timers, pots and pans.
There's a special place reserved in our heart for one-pot recipes – by their nature they are straight-forward and comforting, taking all the stress out of cooking whilst still providing us with a delicious meal at the end. The beauty of course is that everything is cooked in one-pot, obviously, which means all the ingredients are contained and brewed together, creating deep, often complex flavours at the end.
This method of cooking is valued by food cultures all over the world. Just look at classic dishes like French coq au vin, north African lamb tagine, Alfred Prasad's incredible dal makhani, even our own spicy beef shin hotpot from Danny Kingston – they all show that good things come to those who wait. One-pot dishes often require a bit of time, but the rewards are well worth it. Scroll down to take a look at our collection of one-pot dishes and enjoy.
Chicken and Dumplings
Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes.
Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms.
Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve.
Star Bread with Rum Glaze
This star bread is a decadent way to celebrate the holidays. Think of it as cinnamon rolls shaped into a star, filled with delicious caramel-y raisins and topped with candied nuts.
Pull Apart Star Bread
Star bread is really a large cinnamon roll, shaped into a star. It’s the sort of baked good that no-one will believe you made it yourself. It looks complicated and intricate and everyone will swear you bought it at a bakery. But you can do this! Making the star shape is actually pretty straight forward and fun to do (especially when you have the photos below to follow), and once you have the technique down, you can vary the fillings to suit your own tastes making customized star breads of all types.
Dough for Star Bread
To start, you need to have the right dough. For this recipe, you can make your own cinnamon roll dough. It’s an enriched dough – enriched with egg and butter. That makes the dough tender and soft and perfect to pull apart with your hands. If you’re not up for making your own dough, you could use 2 pounds of frozen bread dough instead, although it won’t be quite a decadent and delicious. Be sure to defrost frozen dough overnight in the refrigerator and then leave it out on your counter for at least 30 minutes to come to room temperature before you divide it into three portions to roll out.
Fillings for Star Bread
The base for the flavor filling of this star bread is your basic cinnamon roll filling – sugar and cinnamon – with a little rum tossed in for good measure. The rum turns the cinnamon sugar into a wet sand consistency that is easy to spread around on the layers of dough with your fingers, sticking well to the softened butter below. You can choose to add raisins to the filling, or not. You could add some finely chopped nuts to the filling, or not. You could even spread some chocolate hazelnut spread on the dough instead of butter if you want a chocolate-y star bread.
How to Shape Star Bread
The shaping of star bread is where you need to know what you’re doing. Above are photos showing you all the steps. You’ll make a club sandwich of dough-butter-cinnamon sugar (that means three layers of dough and two layers of butter and cinnamon sugar). Then, you need to cut the dough into 16 strands that extend away from the center. This is easy to do if you start by cutting the dough into quarters (3, 6, 9 and 12 o’clock). Then, cut each quarter in half, giving you 8 sections. Cut each of those 8 sections in half again and you’ll have 16 strands of dough extending away from the center of the circle.
Then you’ll start working with the strands two at a time. Give each strand of dough a half twist, three times. Twist the strand on the left to the left, and twist the strand on the right to the right. Then, pinch the ends of the two strands together forming a point. Do this for all the pairs of strands around the circle. Getting the ends of the strands to stick together is the only tricky part of the process. Use a little egg wash or water to help the dough stick if you need to and pinch hard! Then, let the bread rest for 45 minutes while you pre-heat the oven.
How to Bake Star Bread
There’s a good amount of butter in this recipe, so make sure you bake the bread on a half sheet pan with sides so the butter doesn’t spill onto the floor of your oven. It only takes just over 20 minutes at 375ºF to bake fully. It will be brown, but it won’t be glossy. Because we’re glazing the bread, there’s no need for a glossy finish. However, if you don’t want to put a glaze on the bread, and would prefer it be shiny when it comes out of the oven, simply brush it with a little egg wash before you bake.
Rum Glaze for Star Bread
The glaze is super simple – powdered sugar, rum and milk. That’s it! Just beat it together and get ready to glaze. Let the bread cool for a few minutes before starting to glaze, but do glaze it while it is warm. You can put as much or as little of the glaze on the bread as you like, but make sure it gets into all the nooks and crannies of the dough. Once it’s glazed, it’s ready to serve and pull apart, unless… you want to take it one step farther and decorate the top of the bread.
Candied Nut Topping
Candied walnuts are one topping that goes nicely on this star bread. They add a nice crunch to what is otherwise a very soft treat. They are extremely easy to make and very difficult not to snack on! (you’ve been warned) You could also decorate the star bread with candied fruit or lemon or orange zest.
Making a Day Ahead
Star bread is a delicious Christmas morning treat, but it would be a challenge to make it from scratch that morning with everything going on. So, you’ll be happy to hear that you can make the star bread a day ahead of time. Bake it completely, but don’t glaze it. Wrap it well in aluminum foil. On the morning you plan to enjoy it, pop it into a 350ºF oven, wrapped in foil for about 20 minutes. Then, unwrap it, glaze it and serve. You’ll be a hit!