Mother's Day Stories Connect Our Memories of Mom to Healthy, Homemade Food
PORTLAND, Ore., May 9, 2012 /PRNewswire-iReach/ -- This week, the new YouTube Original Programming Initiative series "Food.Farmer.Earth." is bringing the taste of home to viewers with four Mother's Day related videos, celebrating the joyous virtues of simple home cooked meals including several favorite recipes demonstrated in the kitchen episode segment.
We meet Mother's Bistro owner Lisa Schroeder, who walks us through one easy recipe (that morphs into several additional dishes) to create the quintessential "mother food": chicken soup—but also, so much more! And, you hear from Cafe Mamas blogger Sarah Gilbert, who buys her vegetables at the farmers market, teaches her three boys the value of good food, and cans— dozens and dozens— of fruits and fresh tuna for stock.
"I feel like being a mom is really connected to feeding your kid," said Sarah Gilbert, who stays at home while her husband serves in the military. "My mom taught me how to cook and the first memories I have are her putting a big breakfast on the table, her making cookies and making bread."
In this week's "Food Farmer Earth" segment "to the Field," Gilbert takes us through a day in her Portland-area home, where she gardens, brings her kids to the farmer's market, and works with them in the kitchen.
"Moms cannot be afraid to engage kids in the whole process of food," Gilbert said. " Sometimes we are worried: 'Are they going to burn themselves? Are they going to cut themselves with a knife?' My kids will always be more interested in trying a food if they've gotten to pick whether we're getting the yellow cauliflower or the white cauliflower."
Lisa Schroeder said a need for family cooking was what motivated her to open her nationally recognized restaurant, Mother's Bistro and Bar.
"I was scrambling one evening for what I was going to do for dinner," she said. "I thought, 'There's Thai, Mexican, Chinese. I can get pizza.' But if I wanted to get the kind of food I would cook if I had the time, there was no place to get it. That's when I realized the world needed a place that served mother food."
"Food Farmer Earth" is produced by Potter Productions Inc., creators of "Cooking Up a Story." Potter Productions is an award-winning, independent new media company engaged in the production and distribution of original, unscripted video programming originating on the web, for crossover to mobile, tablet, and television audiences throughout the world.
Chicken & Dumplings & Chicken Soup
by Lisa Schroeder, owner and chef, Mother's Bistro and Bar, Portland
2 whole chickens & other carcasses, if available
2 whole onions, peeled
4 stalks celery
4 whole carrots, peeled
4 parsnips, peeled
1 bunch flat leaf (Italian) parsley
fresh cold water to cover
salt and freshly ground pepper, to taste
2 cups finely diced carrots
2 cups finely diced celery
For Soup and Chicken and Dumplings:
- In a big pot, put in the chickens and vegetables (up to the diced veggies). Cover with at least 1 1/2 gallons of cold water. Bring to a boil and skim scum.
- Season lightly with salt and pepper.
- Simmer the broth, uncovered, for at least 3 hours. Lift the chicken from the pot and set aside until cool enough to handle.
- Strain the rest of the broth into a clean pot.
- Add the diced celery and carrots and cook until just tender.
- While the vegetables are cooking, pick through the chicken, trying to leave the pieces as large as possible, discarding the bones. Set aside.
To Serve Soup:
- Make egg noodles or cook packaged egg noodles according to directions and set aside.
- Add some of the cooked, picked chicken back to soup pot (you can make chicken salad with the rest of the boiled chicken), taste soup for seasoning.
- Place noodles in serving bowls. Ladle broth, chicken and vegetables into bowls and serve.
For Chicken and Dumplings:
½ pound unsalted butter
3/4 pound flour
- While the soup is cooking, make the roux. In a saucepan, melt the butter over medium heat. Add the flour and mix with a whisk to ensure that there are no lumps. Cook over medium heat while stirring for about 5 minutes, until the mixture resembles sand on the beach. It should not darken. Set aside.
- Add the roux to the broth mixture and return to a boil while whisking to remove any lumps. Let cook for a bit to cook out the flour taste.
- While this is cooking, make the dumpling dough.
3 cups flour
1 tablespoon baking powder
1/2 tablespoon salt
2 tablespoons finely chopped Italian parsley
2 tablespoons solid shortening (like Crisco)
1-1/3 cups milk
- Combine the flour, baking powder, salt and parsley in a bowl.
- Using a pastry blender or fork, cut in the shortening until the mixture resembles coarse meal.
- Add 1 cup of milk and stir briefly to blend. Add only enough of the remaining milk to make the dough hold together.
- Drop spoonfuls of dumpling dough into the rouxed broth.
- Cover and cook for 20 minutes (do not lift cover during cooking).
To Serve Dumplings:
Place a piece of chicken in a serving bowl. Add dumplings and broth.
Sprinkle with fresh chopped parsley and serve.
To view this video on YouTube, please visit: http://youtu.be/jrK_9rqEsvE
Media Contact: Melinda Tichelaar Potter Productions Inc., 262-605-0102, email@example.com
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