Chef Gavin Kaysen recently reminisced about the profound influence his grandmother, Dorothy, had on his culinary journey, particularly highlighting her signature dish of chicken and dumplings. Kaysen, who operates renowned restaurants such as Spoon and Stable in Minneapolis, credits his grandmother with imparting essential cooking skills that have shaped his career, reports BritPanorama.
Describing Dorothy as his “biggest influence growing up,” Kaysen said she loved caring for their family and demonstrating her culinary expertise. With his parents occupied by demanding jobs, Kaysen often prepared meals for the family, drawing from the lessons he learned at his grandmother’s side.
One particularly cold winter day marked a significant culinary moment for Kaysen as he prepared the chicken and dumplings recipe that had been passed down from Dorothy. He described the meal as “a hug in a bowl,” realizing its ability to foster connection among family members gathering together.
Even today, the chef finds himself revisiting his grandmother’s recipes in his professional and personal kitchens, showcasing them in establishments that include his Mediterranean-inspired restaurant, Mara, in Minneapolis and The Merchant Room in Naples, Florida. His culinary repertoire also features dishes such as dry-aged duck breast and a range of pasta, yet he consistently returns to those comforting family meals.
As Kaysen reflects on his cooking philosophy, he emphasizes the essence of nurturing people through food, whether in his home with his children or at his restaurants. He recalls, “There are a lot of similarities between how I cook in all areas of my life”, signifying a deep-rooted philosophy of care and connection in his culinary artistry.
Among the 100-plus recipes featured in Kaysen’s 2022 cookbook, “At Home”, his grandmother’s pot roast and beloved chicken and dumplings are highlighted. These comforting dishes not only reflect his culinary upbringing but also serve as a way to honor his grandmother’s legacy.
Currently, diners at Bellecour, Kaysen’s bistro in Edina, Minnesota, can find a ready-to-bake chicken pot pie that mirrors his grandmother’s traditional recipe. He advocates for preserving family recipes, stating that “we are only as great as those who came before us,” allowing the memories of his grandmother to live on through her dishes.
Dorothy’s Chicken and Dumplings
Makes 4 servings
Total cooking time: About 1 hour
If you don’t have the time or energy to make your own chicken stock, Kaysen said swapping in store-bought works just fine.
Ingredients
For the dumpling batter:
● 1 cup all-purpose flour
● 1 teaspoon baking powder
● 1 teaspoon fine sea salt
● 1 teaspoon freshly ground black pepper
● ¾ cup buttermilk
For the stew:
● ¼ cup avocado oil (or canola oil)
● 1 pound boneless, skinless chicken thighs and breasts, cut into 1-inch cubes
● Fine sea salt and freshly ground black pepper
● 1 cup white pearl onions, peeled and halved
● 1 small carrot, peeled and diced
● 1 small rutabaga, peeled and diced
● 2 tablespoons unsalted butter
● ¼ cup all-purpose flour
● 1 quart chicken stock
● ¼ cup sour cream
● ¼ cup finely chopped parsley
Instructions
1. Make the dumpling batter: In a bowl, stir together the flour, baking powder, salt, and pepper. Make a well in the dry mixture. Slowly drizzle in the buttermilk and stir gently with a fork; the batter should stick together but remain a bit wet. Use your hands to gather the batter together into a dough. Cover with a wet towel and set aside.
2. Make the stew: In a 4-quart Dutch oven, heat the oil over medium-high heat. Season the chicken with salt and pepper. Working in batches to avoid overcrowding, sear the chicken on all sides until browned but chicken is not cooked through, about 5 minutes.
3. Add the onions, carrot, and rutabaga to the pot and season with salt. Cook until lightly browned, about 4 minutes.
4. Reduce the heat and add the butter and flour. Cook until the flour is lightly browned and has a nutty fragrance, about 2 minutes. Add the chicken stock and chicken and scrape the bottom of the pan to deglaze. Bring to a boil, then reduce to a simmer, season with salt and pepper, and cook for 10 minutes. Bring the heat up to a gentle boil, add the sour cream, and whisk to combine.
5. Scoop a dollop of the dumpling batter into the pot so it rests atop the liquid. Repeat until all the dumplings have been scooped and added. Cover the pot, reduce the heat to low and cook for 5 minutes. Flip each dumpling, replace the lid, and cook for 3 to 5 minutes longer. The dumplings will turn a shade whiter when finished. Season the soup to taste with salt.
6. Divide the soup among bowls, sprinkle with parsley, and serve.
Recipe adapted from “At Home” by Gavin Kaysen and Nick Fauchald. Copyright © 2022 by Gavin Kaysen and Nick Fauchald. Published by Spoon Thief Publishing.
