Nibbles & Dreams: Dreaming Up Delicious Recipes, One Nibble at a Time.

Yields: 6 servings Prep time: 20 minutes Cook time: 30 minutes Ingredients: 4 tablespoons unsalted butter 1 medium onion, chopped 1 celery stalk, chopped 2 cloves garlic, minced 1/4 cup all-purpose flour 1/4 teaspoon ground nutmeg 1/8 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/2 cup dry sherry 1 cup clam juice 3 cups milk 1 1/2 cups heavy cream 1 cup chicken broth 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1 bay leaf 1 pound lump crabmeat 1/4 cup crab roe (optional) Salt to taste Fresh chives, for garnish Instructions: Melt butter: In a large pot or Dutch oven, melt the butter over medium heat. Sauté vegetables: Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes. Make a roux: Reduce the heat to medium-low, whisk in the flour, nutmeg, cayenne pepper, and black pepper. Cook, stirring constantly, for 1 minute. Deglaze: Stir in the sherry and clam juice. Increase the heat to medium and bring to ...

Yields: 4-6 servings Prep time: 15 minutes Cook time: 25 minutes Ingredients: 1 tablespoon olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 1 pound broccoli florets, chopped 4 cups chicken broth 1 cup milk 1/2 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 2 cups shredded sharp cheddar cheese Instructions: Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add broccoli: Add broccoli florets to the pot and cook for 5-7 minutes, or until slightly softened. Make a roux: In a separate bowl, whisk together flour, salt, and pepper. Gradually whisk in milk until smooth. Combine ingredients: Pour chicken broth into the pot with the vegetables. Bring to a simmer. Gradually whisk in the milk mixture. Simmer: Reduce heat and simmer for 15-20 minutes, or until broccoli is tender. Add cheese: Stir in shredded cheddar cheese until melted and smooth. Serve: Ladle so...

Yields: 6 servings Prep time: 30 minutes Cook time: 1 hour 50 minutes Ingredients: 1 (2 1/2- to 3-lb.) whole chicken 2 celery stalks, roughly chopped (about 1 cup) 2 medium carrots, roughly chopped (about 1 cup) 2 quarts water 2 1/2 teaspoons kosher salt, divided 1/2 teaspoon black pepper 2 cups all-purpose flour, plus more for work surface 1/2 teaspoon baking soda 3 tablespoons vegetable shortening 3/4 cup whole buttermilk Chopped fresh chives (for garnish) Instructions: Simmer chicken: Place the chicken, celery, carrots, water, and 2 teaspoons of salt in a Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the chicken is tender, about 1 hour. Prepare chicken: Remove the chicken from the broth and let it cool slightly. Once cool enough to handle, remove and discard the skin and bones. Cut the chicken meat into bite-sized pieces. Bring the broth back to a boil over high heat and stir in the remaining 1/2 teaspoon of salt and the bla...