It's still crazy to think that Chef John has been doing this for 15 years. It's a miracle that he's still making videos. I hope he continues for another 15!
Many professions are done over long periods of time it's just we've seen too many people to give up too soon Chef John is just what a man should be, dedicated and professional.
"A dumpling can smell fear." I burst out laughing. John's recipes are great, but it's his sense of humor that makes me watch each of his videos. Thanks, John.
At first I thought it was odd that Chef John’s last three entree videos were all soups or stews, but CJ does nothing by accident. He’s getting a head start on the deluge of internet searches for cold weather recipes come October and November - before the onslaught of holiday cooking takes over. He knows the yearly cadence to maximize his hits!
I always get a little zing of superiority when I see other youtube chefs tell you to add the stock or milk a little at a time so you don't get lumps, knowing that I've learned an easier way from chef John. That always works.
I use to make Chef John meals for my wife all the time because I love her. I’ll cook for again when God calls me home as well. Until then I’ll keep cooking and learning as long as you keep making videos. She loved the simple Chicken dish that appeared very complicated. Thanksgiving Turkey one made me the bomb and I love the simple prime rib.
Tasty! Reminds me of 1979. I was 17, newly married, a stay-at-home wife, and teaching myself to cook. I fried all of the vegetables in the pan drippings and fat from the previous dinner's roast chicken. Then the flour and cooked. Added lots of broth from cubes, plus stock from cooking down the carcass. But way more broth than necessary, so I made tiny dumplings, which really saved the day, as they absorb a lot of fluid. Added the roasted chicken left over meat, herbs, and presto. My new husband loved it. Thanks for your great video!
Oh my Chef, the weather has turned cold and wet in our part of the country, and this is going on the menu for tomorrow night! Thank you so much for everyone of your masterpieces!
Entertaining & it keeps you dialed in, yes! lol I've listened to an EARLY presentation from him & he never spoke like this. I'm wondering when and how it is he decided to come up with it.
I wonder if Chef John realizes he is not only a chef but also a therapist? His lilting voice, his relaxed approach and his constant reassurance that most approaches to his recipes are ok and even encouraged is balm to the soul. And his soulful food is just the icing on the cake.
Since the time I started watching Chef John, I have become funny and a good cook. I’m not saying either is because of chef John, but I’m not denying it either. 😂
Chef John saved my lunch! No idea what to cook and this came out. I made a mushroom bisque instead and used cream cheese instead of farmers cheese. I also messed up and used AP flour instead of Self rising. The dumplings still were amazing! A touch of rosemary from the garden made them.
Oh my God this looks so good! No offense but I don't know many American recipes, besides all the fast food stuff, I'm from Europe and I grew up with a similar as Italian diet, as my country shares the Adriatic Sea with Italy, we have similar plants, climate, and sea food and meat recipes. I do live in the USA but I cook at home, my job doesn't allow me time or money to visit restaurants. In my Country, Croatia, we make dumplings with eggs and semolina. I can't wait to try not just these dumplings but the whole soup from the beginning is just wholesome! I also love the way you present things and the narration. It makes it fun and easy to understand. I'm making it this week, as soon as I get some chicken and cream cheese!!!! Excited!!!!
This style of dumpling is what my dad puts into chicken and dumplings, and it is to die for. His version is more of a cream based soup, and he uses breast meat cut into very large chunks, in addition to the chicken thighs. It's an amazing and addictive meal.
Just me cooking: I made the soup according to directions, and it is yummy. I think you could take the butter down to 2 tbsp., as it ends up a little deliciously oily. For cheese, I used a chonk of feta (didn't add salt, upped the peppers) and a bit of milk to avoid a trip to the grocer. Turned out very rustic, comforting, and toothsome. The carrot & celery still have a bit of chew to them, and if you threw a bit of potato in there, you'd have proper stew. Thank you, Chef John, for another keeper!
My ex mother in law taught me the best & easiest parmesan dumpling recipe- 1 egg & one cup parm, mix welk, drop tiny doll ops on top of your bubbling soup or stew, clamp on the lid for a few mins while they steam & swell & cook!! They're deliciius! I never thought of using other cheeses, but this is giving me Ideas!!
I like that you give the reasons WHY you do what you do. Many people do not a have natural affinity for cooking and this makes it so sensible! And better yet you are one of the few that don't annoy me lol
Mmmm! 🥰 I was watching this with my mom, & we both said that all it was missing was some beans! We're from the Caribbean, and we have a bean soup that looks similar, also with dumplings. I will try these style of dumplings when I make it next! 😌
You had me at, "A dumpling can smell fear" then taught me my new culinary term of the month "dumplingfication"...how can anyone not love this channel!?! Brilliant!
Here in Wisconsin Autumn has arrived. I pulled out my flannel and jacket yesterday, made some hot chocolate, and wished I had a fireplace as the cool air settled in around me. Chef John has come in with perfect timing for that good Autumn comfort food. As soon as I get paid this week, I'm making this for dinner! And lunch, and dinner, and lunch. . .
I found Chef John almost a decade ago with his "Turkey Wing Gravy Recipe -- Make Ahead Turkey Gravy for Thanksgiving" and have been making it ever since. I make many, many of his recipes on a regular basis. I love his presentations and sense of humor.....don't forget the "pinch of cayenne." 4.27 million subscribers...nuff said.
Stew and dumplings must be the best comfort food, and ideal when the weather gets colder. Easy to prepare, and you spend most of the cooking time just sat watching TV or whatever else you like to do to pass the time. Long time subscriber.
You should make a farmer's cheese recipe video for those out there not living near a place that sells it. It's easy but takes a little time but worth it, like that foccacia bread recipe 😊
Most grocery stores sell farmers cheese. You probably just have never looked for it. However if they don't have it there is a cheese in the Spanish section that has a cheese that's practically identical. Can't think of the name but you'll figure it out.
Dumplings are that food that triggers one of my major food phobias; wet bread. For years I wouldn't touch them, and it was thankfully a very uncommon dish here. Recently however I tried one of these cheese style ones and because they have more of a pasta/gnocchi texture I was really pleasantly surprised! I don't think the bread style ones will ever appeal but it's great to have a recipe that I can enjoy now. Thanks Chef John :)
Have you tried making Dominican or Colombian “sancocho”? It’s basically a really hearty soup. Some recipes have several meats, root vegetables, and other things. It’s incredible stuff. It’s one of those meals you’d crave on chilly weather.
This is one of my favorite Chef John recipes! It's delicious as is, and it's easy to take in 1,000 different directions with flavors and themes. I've even done weird versions where I replace the spices with generic "Indian Red Curry", add a pinch of sugar, and use half or more coconut milk with the broth.
I made this dish immediately after watching the video, with a few alterations, adding diced green chilis, an extra celery stick and a half a cup of flour. For the dumplings, I used goat cheese because it was on hand. It came out very nice. Thanks Chef John!
Chef John, I've been making gnocchi just like this, except i use all purpose flour. And i make my own cheese as well. Half a gallon of milk makes a little over 1 cup of cheese, which is ideal for my recipe...add 1 egg and 1 cup of flour. After i knead it smoothe, i like to roll little balls of dough across a sushi mat. I like the flavor and texture of cheese over potato gnocchi by far. I also freeze them on a cookie sheet then toss them into a freezer bag to have on hand for any number of uses!
Thank you Chef! Love your shows. As an ex-Chef myself I totally relate to the "not eating hot food too hot right away"! Even better, less dishes to just eat right out of the pan!
Exactly what I needed, as I have covid and a huge craving for soup with dumplings... thank you as always Chef John ! Big fan of yours for over a decade now! Greetings from France
Just made this and it was wonderful! Even the kids loved it and emptied their plate! Thank you chef John, you never cease to amaze me how clearly you can explain your stuff. Oh, and you'll love I winged it!
As someone that doesn’t use homemade stock, I thank you for not judging me (where I can hear). Just glad I found a stock that thing if not almost as good as home-made is far superior to the 10+ brand names that claim salty chemicals to be adjacent to the presumptive names.
I made your chicken pot pie in a pan recipe, except I have some nice Les Crueset tart dishes, so I made a bottom crust. Turned out wonderful, and I kept thinking this could use some peas... I will be making dumplings soon. Made a Stuffed Pepper Soup tonight, and these dumplings would have been a nice addition. I highly recommend you try it! (I threw some of your French/American Onion Soup technique at it, and it was so good my wife had me add it to the rotation!)
I was only going to skim this video but I became engrossed in how you talk and how soothing the video and recipe come though. I love this and can’t wait to try it. Thank you!
I make a lot of my own cheese, and I always have some fresh farmer's cheese on hand because it's so good in so many things! I've never tried dumplings, so thanks for the idea! I'm sure my wife will love these!!
@@ПаніПончик that sounds absolutely incredible!! I've never made any of those with my cheese yet, but I'm definitely going to have to try it out! Thank you
Even just the stew looks gorgeous! Mmmmh... and so often I have exactly the right ingredients in my kitchen to make this. Chef John is reading my fridge's mind, I am sure of. ♫
Okay, I always say to myself that "I'll try this one for sure!", but almost never do. This time, I think I'm serious. Soup is my favorite food and dumplings are pretty high up there, and so is cheese. What I like most about this recipe is that it seems really simple to do and doesn't even require that much time. Perfect for these colder days that are approaching.
It’s super easy to make your own farmer’s cheese: Heat 1 gallon milk until frothy (stir while heating). Turn off heat and let it sit for a few minutes. Add 1/2 cup white vinegar. Gently slowly stir it in. Let sit for 15-20 minutes. By now curds should be formed. Use a spider or other type of draining ladle to scoop curds into a strainer. Mesh strainer works better than colander. A flour sack towel can be used if you want. Cover the curds and let them drain until cool. Add salt to taste. Ta-da!
Made your stuffed zucchinis twice already and its always a big hit. Will be trying this one next! Might use goat's cheese though, since thats a little easier to get around here. But hey, it's flour and cheese, so I'm sure it will still be delicious.
Other than sauteing the carrots and celery with the onions, this is kind of how I make my chicken and dumplings. I also use shredded cheddar or pepper jack in the dumplings.
Made this today. Simple, savory, hearty flavors and a lovely thick texture. As always, thighs are the best cut of a chicken, and they shine in this recipe. You can't really go wrong with this.
You do not know how happy I am when I hear you say " wing it"! To me a recipe is a starting point, then whatever else sounds like it will taste good in it, goes in! Drives my kids crazy! LOL
Oh awesome! My friend just brought me whole milk from the bulk tank of her dairy farm so I’m making farmers cheese and butter! I’ll give this a try! Thank you Chef!!!
this was so tasty. thank you for sharing. I couldn't find farmer's cheese in the store so i had to substitute with ricotta. The broth alone is so heavenly and the dumplings are just the icing on the cake
It's still crazy to think that Chef John has been doing this for 15 years. It's a miracle that he's still making videos. I hope he continues for another 15!
Chef John is truly the GOAT of this format.
This man has helped me through last minute anniversary dinners many times
Many professions are done over long periods of time it's just we've seen too many people to give up too soon Chef John is just what a man should be, dedicated and professional.
@@Indica902 "last minute anniversary" made me giggle 🤭
shut up.
"A dumpling can smell fear." I burst out laughing. John's recipes are great, but it's his sense of humor that makes me watch each of his videos. Thanks, John.
Or: "we don't judge....in front of you"! 🤣
Yeah that one really got me lol. Out of all the foods that could smell fear a think a dumpling is somehow the silliest lol.
At first I thought it was odd that Chef John’s last three entree videos were all soups or stews, but CJ does nothing by accident. He’s getting a head start on the deluge of internet searches for cold weather recipes come October and November - before the onslaught of holiday cooking takes over. He knows the yearly cadence to maximize his hits!
Excellent comment!!
you make it sound like its some big secret 😂😂😂😂
Well he is after all the Sgt Schultz of cold weather cooking recipe results.
@@Ohhhwehere haha, not a secret, just my dawning common sense. Glad you’re quicker witted than I.
@@jdeltaalpha5195 I wanted to like this, but I see nothing.
"Hot roux, cold stock, no lumps" has been a life-changer for me. Gravy and sauces are so frickin' easy now!
Total game changer. I agree
I always get a little zing of superiority when I see other youtube chefs tell you to add the stock or milk a little at a time so you don't get lumps, knowing that I've learned an easier way from chef John. That always works.
Yes, along with "if your bacon is foamy, it's done homey"!
Gravy trick. Pour rous in a blender
I like a hand held immersion blender - delumps anything. Or you can whisk it to death by hand.
I use to make Chef John meals for my wife all the time because I love her. I’ll cook for again when God calls me home as well. Until then I’ll keep cooking and learning as long as you keep making videos. She loved the simple Chicken dish that appeared very complicated. Thanksgiving Turkey one made me the bomb and I love the simple prime rib.
---so sorry for your loss. May you find comfort in beautiful memories ❤️
"We don't judge... in front of you"! Best line ever!!! 😂
Best RUclips chef running. There I said it. We're all thinking it, though.
So much respect for not putting peas in there you are a national treasure chef john
Merry Christmas 🎄😻
Chef John is a treasure and the channel is like a time capsule back to the good days of the internet.
"A dumpling can smell fear..."... Thank you Chef John, for making my day as always. I love your videos!
I think he may be right. Dumplings can smell fear. Gotta be bold around the dumplings.
@@MrRufusjax That's no lie!!
Tasty! Reminds me of 1979. I was 17, newly married, a stay-at-home wife, and teaching myself to cook. I fried all of the vegetables in the pan drippings and fat from the previous dinner's roast chicken. Then the flour and cooked. Added lots of broth from cubes, plus stock from cooking down the carcass. But way more broth than necessary, so I made tiny dumplings, which really saved the day, as they absorb a lot of fluid. Added the roasted chicken left over meat, herbs, and presto. My new husband loved it. Thanks for your great video!
When my mom made a dish that was somewhere between a stew and a soup and she didn’t know what to call it, she call it a stoop. Mom was so clever!
Oh my Chef, the weather has turned cold and wet in our part of the country, and this is going on the menu for tomorrow night! Thank you so much for everyone of your masterpieces!
It barely got "cooler" today, here in Louisiana. But I'm being patient😏
"Just wing it" my go to method. I love Chef John, can't wait to try this.
the cadence of you explaining this is just...amazing, love it !
Entertaining & it keeps you dialed in, yes! lol
I've listened to an EARLY presentation from him & he never spoke like this. I'm wondering when and how it is he decided to come up with it.
I wonder if Chef John realizes he is not only a chef but also a therapist? His lilting voice, his relaxed approach and his constant reassurance that most approaches to his recipes are ok and even encouraged is balm to the soul. And his soulful food is just the icing on the cake.
I made the dumplings with ricotta since I couldn’t find farmers cheese and they came out absolutely delicious.
That sounds great!
I can’t wait to try with ricotta. Thank you for the tip.
You are literally saving me. I had wisdom teeth out and have to eat soft foods. This is perfecttt
Since the time I started watching Chef John, I have become funny and a good cook. I’m not saying either is because of chef John, but I’m not denying it either. 😂
You had me at “a lot of butter.”
Chef John saved my lunch! No idea what to cook and this came out. I made a mushroom bisque instead and used cream cheese instead of farmers cheese. I also messed up and used AP flour instead of Self rising. The dumplings still were amazing! A touch of rosemary from the garden made them.
Oh my God this looks so good! No offense but I don't know many American recipes, besides all the fast food stuff, I'm from Europe and I grew up with a similar as Italian diet, as my country shares the Adriatic Sea with Italy, we have similar plants, climate, and sea food and meat recipes. I do live in the USA but I cook at home, my job doesn't allow me time or money to visit restaurants. In my Country, Croatia, we make dumplings with eggs and semolina. I can't wait to try not just these dumplings but the whole soup from the beginning is just wholesome! I also love the way you present things and the narration. It makes it fun and easy to understand. I'm making it this week, as soon as I get some chicken and cream cheese!!!! Excited!!!!
This style of dumpling is what my dad puts into chicken and dumplings, and it is to die for. His version is more of a cream based soup, and he uses breast meat cut into very large chunks, in addition to the chicken thighs. It's an amazing and addictive meal.
I enjoy everything about his presentations. How he uses his voice, his nonchalant manner, and the sumptuous end product.
first time I see you cook with a soup spoon and then make the dumplings with a teaspoon.
I love you Chef John
Chef John I hope you know how much we appreciate you!
Just me cooking: I made the soup according to directions, and it is yummy. I think you could take the butter down to 2 tbsp., as it ends up a little deliciously oily. For cheese, I used a chonk of feta (didn't add salt, upped the peppers) and a bit of milk to avoid a trip to the grocer. Turned out very rustic, comforting, and toothsome. The carrot & celery still have a bit of chew to them, and if you threw a bit of potato in there, you'd have proper stew. Thank you, Chef John, for another keeper!
My ex mother in law taught me the best & easiest parmesan dumpling recipe- 1 egg & one cup parm, mix welk, drop tiny doll ops on top of your bubbling soup or stew, clamp on the lid for a few mins while they steam & swell & cook!! They're deliciius! I never thought of using other cheeses, but this is giving me Ideas!!
Thanks for the tip .. I made them to go with minestrone and absolutely loved them .. light n fluffy and delicious ❤
@@maggistrang4449 I'm so glad!!😊💜✨
I like that you give the reasons WHY you do what you do. Many people do not a have natural affinity for cooking and this makes it so sensible! And better yet you are one of the few that don't annoy me lol
I haven’t had these since my grandma made them in the 1950’s. Thank you, Chef John. Can’t wait to make these. February 1, 2023
Mmmm! 🥰 I was watching this with my mom, & we both said that all it was missing was some beans! We're from the Caribbean, and we have a bean soup that looks similar, also with dumplings. I will try these style of dumplings when I make it next! 😌
OHhhhhhh... some cannellini would be so good in this, or a soft poached egg
Sounds good
@@moleratical1232 I had kidney in mind, but cannellini sounds good too! And that egg! Yum!
I was thinking pearl barley.
You had me at, "A dumpling can smell fear" then taught me my new culinary term of the month "dumplingfication"...how can anyone not love this channel!?! Brilliant!
Here in Wisconsin Autumn has arrived. I pulled out my flannel and jacket yesterday, made some hot chocolate, and wished I had a fireplace as the cool air settled in around me. Chef John has come in with perfect timing for that good Autumn comfort food. As soon as I get paid this week, I'm making this for dinner! And lunch, and dinner, and lunch. . .
I found Chef John almost a decade ago with his "Turkey Wing Gravy Recipe -- Make Ahead Turkey Gravy for Thanksgiving" and have been making it ever since. I make many, many of his recipes on a regular basis. I love his presentations and sense of humor.....don't forget the "pinch of cayenne."
4.27 million subscribers...nuff said.
Stew and dumplings must be the best comfort food, and ideal when the weather gets colder. Easy to prepare, and you spend most of the cooking time just sat watching TV or whatever else you like to do to pass the time.
Long time subscriber.
I loved the kind words and encouragement today!
You should make a farmer's cheese recipe video for those out there not living near a place that sells it. It's easy but takes a little time but worth it, like that foccacia bread recipe 😊
He did!
ruclips.net/video/jBPYopcoeqs/видео.html
Most grocery stores sell farmers cheese. You probably just have never looked for it. However if they don't have it there is a cheese in the Spanish section that has a cheese that's practically identical. Can't think of the name but you'll figure it out.
Dumplings are that food that triggers one of my major food phobias; wet bread. For years I wouldn't touch them, and it was thankfully a very uncommon dish here. Recently however I tried one of these cheese style ones and because they have more of a pasta/gnocchi texture I was really pleasantly surprised! I don't think the bread style ones will ever appeal but it's great to have a recipe that I can enjoy now. Thanks Chef John :)
Wet bread, Chef John's not the only funny one around here.
Well, if you think about it, any bread gets wet when you put it in your mouth.
@@hxhdfjifzirstc894 how dare you 😂
OMG. I am Polish. The country of pierogis and dumplings. This is so new and amazing. Love this recipe.
Made this tonight and it was fantastic! Appreciate the simplicity and clear instruction provided. Making this for extended family members soon!
Try to relax….a dumpling can smell fear. Chef John is the Best !
Thank you Chef. I love that your recipe is in the description. It makes it easy to refer to the recipe while watching your video.
never stop doing what you're doing. you're the only cooking channel tat soothes me and ive been watching since 7.
Have you tried making Dominican or Colombian “sancocho”? It’s basically a really hearty soup. Some recipes have several meats, root vegetables, and other things. It’s incredible stuff. It’s one of those meals you’d crave on chilly weather.
Chef John “We don’t judge - in front of you.” I love it!
Some of my best recipes come from Chef John. As an added bonus, his humor always puts a smile on my face!!
One of my two favorite chefs, Chef John an Chef Jean Pierre. Makes me gain weight just watching.
This is one of my favorite Chef John recipes! It's delicious as is, and it's easy to take in 1,000 different directions with flavors and themes. I've even done weird versions where I replace the spices with generic "Indian Red Curry", add a pinch of sugar, and use half or more coconut milk with the broth.
I made this dish immediately after watching the video, with a few alterations, adding diced green chilis, an extra celery stick and a half a cup of flour. For the dumplings, I used goat cheese because it was on hand. It came out very nice. Thanks Chef John!
Chef John, I've been making gnocchi just like this, except i use all purpose flour. And i make my own cheese as well. Half a gallon of milk makes a little over 1 cup of cheese, which is ideal for my recipe...add 1 egg and 1 cup of flour. After i knead it smoothe, i like to roll little balls of dough across a sushi mat. I like the flavor and texture of cheese over potato gnocchi by far. I also freeze them on a cookie sheet then toss them into a freezer bag to have on hand for any number of uses!
Oh, Chef John, you never fail to bring a smile❤
Thank you Chef! Love your shows. As an ex-Chef myself I totally relate to the "not eating hot food too hot right away"! Even better, less dishes to just eat right out of the pan!
Exactly what I needed, as I have covid and a huge craving for soup with dumplings... thank you as always Chef John ! Big fan of yours for over a decade now! Greetings from France
I am consistently grateful for your extremely functional pragmatism and practicality. Thank you very much
Just made this and it was wonderful! Even the kids loved it and emptied their plate!
Thank you chef John, you never cease to amaze me how clearly you can explain your stuff. Oh, and you'll love I winged it!
Watching Chef John chowing down always makes me hungry.
As someone that doesn’t use homemade stock, I thank you for not judging me (where I can hear).
Just glad I found a stock that thing if not almost as good as home-made is far superior to the 10+ brand names that claim salty chemicals to be adjacent to the presumptive names.
I made your chicken pot pie in a pan recipe, except I have some nice Les Crueset tart dishes, so I made a bottom crust. Turned out wonderful, and I kept thinking this could use some peas... I will be making dumplings soon. Made a Stuffed Pepper Soup tonight, and these dumplings would have been a nice addition. I highly recommend you try it! (I threw some of your French/American Onion Soup technique at it, and it was so good my wife had me add it to the rotation!)
I was only going to skim this video but I became engrossed in how you talk and how soothing the video and recipe come though. I love this and can’t wait to try it. Thank you!
I'm SO making this! I used to make chicken & dumpling all the time, but these look amazing. Nothing like cayenne!
Chef John, if comfort food could speak, it would have your voice. I love it and the food wishes you bring to life. Many thanks.
Chef John is my OG favorite. Always with the best, simple and loving recipes.
All Chef John's food is comfort food.
I used chicken breast and stirred in a splash of heavy cream before adding the dumplings. Delicious!
The best reason to come to RUclips....thank you Chef John.
The color of that soup is incredible
I made this last night and it was an absolute hit! Thanks Chef John!
PS... do yourself a favor and double the dumpling portion of the recipe. 😁
I make a lot of my own cheese, and I always have some fresh farmer's cheese on hand because it's so good in so many things! I've never tried dumplings, so thanks for the idea! I'm sure my wife will love these!!
If you haven't tried it yet, pierogi/vareneky, naleśniki, and syrniki are all tasty ways to use farmer's cheese.
@@ПаніПончик that sounds absolutely incredible!! I've never made any of those with my cheese yet, but I'm definitely going to have to try it out! Thank you
@@DeathMetalDerf you're very welcome 😊👍
I've missed you John, I don't know why as I've always been subscribed but RUclips just stopped sending me your swag.
Even just the stew looks gorgeous! Mmmmh... and so often I have exactly the right ingredients in my kitchen to make this. Chef John is reading my fridge's mind, I am sure of. ♫
i like these dumplings a lot and can just see the possibilities of ones like that in a nice curry broth
Okay, I always say to myself that "I'll try this one for sure!", but almost never do. This time, I think I'm serious. Soup is my favorite food and dumplings are pretty high up there, and so is cheese. What I like most about this recipe is that it seems really simple to do and doesn't even require that much time. Perfect for these colder days that are approaching.
Dumplification!!! 😂 Fall recipes are so delicious. Comfort food at its best. 👍
Man, not only the recipes but also the commentary. Just good vibes all around man
It’s super easy to make your own farmer’s cheese:
Heat 1 gallon milk until frothy (stir while heating). Turn off heat and let it sit for a few minutes. Add 1/2 cup white vinegar. Gently slowly stir it in. Let sit for 15-20 minutes.
By now curds should be formed. Use a spider or other type of draining ladle to scoop curds into a strainer. Mesh strainer works better than colander. A flour sack towel can be used if you want. Cover the curds and let them drain until cool. Add salt to taste. Ta-da!
I remember my grandma used to make these in a very similar fashion…. I miss them so much!
Made your stuffed zucchinis twice already and its always a big hit. Will be trying this one next! Might use goat's cheese though, since thats a little easier to get around here. But hey, it's flour and cheese, so I'm sure it will still be delicious.
Chef John thank you for turning our dinners into a culinary adventure. I’ve learned so much from you.
"we don't judge......in front of you.". Gotta love Chef John.
So good. Chef John is a treasure.
Other than sauteing the carrots and celery with the onions, this is kind of how I make my chicken and dumplings. I also use shredded cheddar or pepper jack in the dumplings.
This reminded me of my chicken and dumplings but I've never used cheese in the batter.
I literally just bought farmer cheese and wasn’t sure what to do with it!! Thank you!!
Made this today. Simple, savory, hearty flavors and a lovely thick texture. As always, thighs are the best cut of a chicken, and they shine in this recipe. You can't really go wrong with this.
What a fantastically simple recipe. Thank you Chef.
You do not know how happy I am when I hear you say " wing it"! To me a recipe is a starting point, then whatever else sounds like it will taste good in it, goes in! Drives my kids crazy! LOL
GO CHEF JOHN!!!
Brilliant! Can’t wait for a cold, rainy evening! Thanks, Chef!
Oh awesome! My friend just brought me whole milk from the bulk tank of her dairy farm so I’m making farmers cheese and butter! I’ll give this a try! Thank you Chef!!!
The melody of each of your sentences is highly unusual.
Thanks for this recipe. 🙂
Excellent - great timing for the autumn weather! Will be making this very soon. Thank you Chef John!
this was so tasty. thank you for sharing. I couldn't find farmer's cheese in the store so i had to substitute with ricotta. The broth alone is so heavenly and the dumplings are just the icing on the cake
A nice soup. Fits well in autumn.
So far I've made CJ's meatloaf 2-3 times - once for Christmas dinner! (What can I say, my family loves a good meatloaf.)
Looks great chef! Been a while since I checked one of your videos but love to see that you guys are still going strong!
Been making "drop dumplings" all my life. Be aware these things are insanely filling.
This dish looks yummy
i am 1 second into this video but i am immediately pleased with the verbification of 'dumpling'
Hello chef John, how delightful, chicken soup and dumplings thank you 💞keep us nice and warm x
this is exactly what i've been looking for thank you john. now I won't be the dumpling of fumbling my crumpling... uh, soup. haha
I need your humor with what's going on in this world. 🤗
Chef John's Shak Shuka sauce would be a great vehicle for these dumplings, with or without the eggs.