Oh, I am CONSTANTLY pinching myself. Sometimes it really doesn’t seem real. I am so grateful. SO grateful. And so amazingly, overwhelmingly, heartstoppingly humbled. These incredibly dedicated, artistic and talented people have just. done this. Because they were excited, because they wanted to give their personal time and energy. Because they liked my fic.
I have met so many wonderful people. I have learned so much.
Thank you, to each and every one of you. I can never express how much it means to me.
(I showed Mr Dets the Mighty Mighty Sansukh Masterpost the other night, and in his own words: “holy fuck.” I am beginning to think I may need to split it up into categories!)
The Dumpling Soup recipe you got sounds rad (a big appreciative thank you to whiteteawithhoney), but I have a supposition. The dumpling soup recipe probably isn’t one soup recipe – it’s probably many, many recipes, based on what’s available to cook with and a person’s/family’s preferences. So here’s an alternate version of dumpling soup, based on beef rather than lamb. (Note that this is originally one of my grandma’s recipes, and she taught it to me the old-fashioned way – by Eyeing Things rather than actually measuring. So any amounts are more guesswork than hard numbers). Ingredients: stewing beef potatoes (chopped) carrots (chopped) bay leaf cumin cardamom diced garlic red wine vinegar OR cheap red wine OR raspberry cider vinegar onion (chopped) peppercorns a little cilantro.
Other veggies can be added as desired. Common include:
cabbage kale corn turnip parsnip chard tomato lots of types of beans/nuts depending on what you like leeks shallots radish water chestnuts dulse if you can get it
I think each family of Broadbeam heritage would have their own secret, special little additions and modifications also 🙂 This is great, thank you kailthia!
I hope you like it, Dets! Tell me how it goes, and feel free to share, (and tweak) the recipe! Ingredients Pork hock bone in lamb shoulder 1 cup red cabbage 2 big carrots 1 medium rutabaga half an onion 1 ½ cups kale celery leaves splash apple (about a teaspoon) cider vinegar 1 bay leaf ½ teaspoon ground Rosemary ¼ teaspoon ground mustard 1 teaspoon oregano salt and pepper to taste Dumplings 1 egg 1 cup almond flour ¼ teaspoon thyme ¼ teaspoon baking soda 1 tablespoon butter (softened) Wrap pork hock in a loose layer (or two) of cheesecloth and tie closed. Place pork hock in large soup pot with celery leaves, onion, bay leaf and apple cider vinegar. Cover with water and bring to boil. Turn the burner to low and let simmer for 3 hours. Add lamb shoulder, rosemary, mustard, oregano, salt, and pepper. Let simmer for 4 hours. Dice red cabbage, carrots, kale, and rutabaga and place in pot. let simmer for 1 hour and 45 minutes. While that’s cooking mix almond flour, thyme, and baking soda in a medium size bowl. Add egg and butter and mix. Once combined roll into ¼ – ½ inch balls. Remove pork hock (it should have fallen apart inside the cheesecloth) and discard. Remove lamb shoulder and strip meat from the bone, it should come away easily (don’t forget to dig out the marrow!). Cut meat into bite size pieces before returning them too the pot. Place dumplings on top of stew with plenty of room between them, they will expand (a lot). Cover and cook for 15 minutes. Serve immediately.
ALL HAIL THE CHEF. This looks AMAZING. And delicious!
I had a chat to Mr Dets about this: we are absolutely going to make it (not this week, but very very soon) – AND we are going to photoblog it. BROADBEAM DUMPLING STEW. YES. (pork hock! YUM. and lamb shoulder! YESSSSS OH THIS WOULD BE SO RICH AND DELICIOUS AND HEARTY AND COMFORT-FOOD-Y, ahhhhh I can’t wait.)
Thank you so much! I am floored, totally and utterly. I am so amazed and floored at your creativity, your skill, your dedication! Thank you, thank you, thank you!
Aw Yiss 