Mrs. Booth's Famous ChiliIngredients For the Beans:* (See below)2/3 cup dried pinto beans2/3 cup dried kidney beans1 carrot, cut in half1 celery, cut in half1/2 white onion2 cloves garlic3 sprigs of marjoramIngredients for the Chili:2 Tbs. olive oil3 lbs. ground beef1 28 oz. can crushed tomatoes2 large yellow onions, diced1 green bell pepper, diced1 anaheim chile, seeds removed, diced3 cloves garlic, chopped3 Tbs. ancho chili powder2 Tbs. dark brown sugar1 Tbs. crushed red pepper3 Tbs. red wine vinegar1 tsp. ground cuminsalt & pepper to tasteIngredients For The Toppings:1/4 cup creme fraiche2 tbs chopped chives1/2 cup shredded cheddar*NOTE: If you prefer to use canned beans, substitute those suggested above w/ a 15.5 oz. can each of kidney and pinto beans. Use the beans & their liquid.Directions:1. DO AHEAD: Soak the beans with enough water to cover overnight. In the morning, drain them and transfer to a medium-size sauce pan. Cover with water, add to this the onion, carrot, celery, garlic, bay leaf, and marjoram sprigs.2. Bring the beans to a boil, then simmer uncovered for 2 hours over low heat, adding 1/2 teaspoon salt after the first hour. If the water goes too far below the beans, add more. Test the beans for doneness by scooping up a small spoonful and blowing on them. If the skins peel away, they are done. Discard the carrot, onion, celery, and bay leaf.3. To make the chili, heat the olive oil in a 4 quart, heavy bottomed dutch oven over medium heat. Add the ground beef to the pan, stirring to brown, about 8-10 minutes. When all of the beef has been carmelized, drain off the excess fat.4. To the pot add the undrained kidney and pinto beans, tomatoes, chopped onions and peppers, garlic, chili powder, dark brown sugar, crushed red pepper, red wine vinegar, cumin, salt and pepper.5. Cover and simmer the chili for at least one hour, stirring frequently to prevent burning. The chili improves if simmered for 2-3 hours, and tastes even better the following day.6. Serve the chili hot with toppings as you wish.YIELD: 8 servings
Wednesday, November 17, 2010
Sunday, November 14, 2010
Friulian Apple Torte with a Sourdough-Hazelnut CrustAdapted From Lidia Bastianich's Recipe
2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch wedges
1/3 cup sugar
1 cup hard apple cider or dry white wine
8 cups fresh breadcrumbs made from a large loaf of sourdough bread, ground in a food processor
1 cup hazelnuts
10 tablespoons sugar, divided
4 teaspoons finely grated lemon peel
1/4 teaspoon (generous) salt
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, cut into 1-inch pieces
Powdered sugar (for dusting)
1. To make the crust, preheat the oven to 350 degrees F. Spread breadcrumbs on a large rimmed baking sheet. Bake until dried and light golden, stirring occasionally, about 20 minutes. Cool completely.
2. Toast the hazelnuts for ten minutes on a separate baking sheet for 10 minutes while the breadcrumbs are toasting. Place them in a clean dishtowel and wrap them tightly. Allow them to sit for a minute or two and rub them together to remove their husks. Allow hazelnuts to cool completely.
3. Finely grind the hazelnuts and 6 tablespoons sugar in processor. Add the toasted breadcrumbs, working in batches if necessary; process 5 seconds. Transfer mixture to large bowl. Stir in 4 tablespoons sugar, lemon peel, and salt. Combine milk and butter in small saucepan. Stir over medium heat just until butter melts. Pour milk-butter mixture over breadcrumb mixture; stir until moistened (dough will be sticky). Let dough rest in bowl until liquid is absorbed, about 15 minutes.
4. Transfer 1 cup dough to floured work surface. Gather into ball; flatten into disk. Press out to 9-inch round; wrap in plastic. It's OK if it crumbles a little. It will help to put the round onto a plate for transfering to the fridge.Chill at least 1 hour for top crust.
5. Transfer remaining dough to work surface. Gather into ball; flatten into disk. Press disk onto bottom and up sides of 9-inch tart pan with removable bottom, pushing crust up to extend 1/2 inch above sides. Cover; chill at least 1 hour.
6. While the dough is chilling, make the apple filling. Arrange the apples in an even layer in a large heavy skillet. Sprinkle with sugar, then pour apple cider over. Cook and cover over medium heat until apples are tender, gently turning apples occasionally 8-10 minutes (for me this took only 6 minutes, so it depends on the variety of your apples). Some apples with fall apart, but this is alright. Uncover; cook until juices evaporate in skillet. Allow the apples to cool completely.
7. Preheat oven to 375°F. Assemble the tart. Fill crust with apple mixture. Place top crust over filling. Fold bottom crust overhang up over top crust edges, pressing together to seal. There will likely be some cracks here or there, but that is alright.
8. Bake torte until crust is deep golden and crust begins to separate from sides of pan (top crust may crack), about 1 hour. Cool in pan on rack at least 2 hours. Carefully remove sides from tart pan. Transfer to platter. Dust with powdered sugar. Cut into wedges. Serve with whipped cream.
YIELDS: 6-8 Servings.
Thursday, November 4, 2010
Cold season is upon us in Oregon. I can't pinpoint why unlike years past Autumn decided to snap so suddenly into place instead of slowly settling over us. Maybe it's been doing so all along and I've been too preoccupied to notice it. One morning last week I looked out the window to find the birch leaves close to completely turned and my radiator rattling with steam. I put the ridiculously giant stock pot on the stove and filled it with whatever I had been saving in the freezer over the summer. This time several duck carcasses, (wings and back bones), and a giant bunch of leeks, thyme, carrots, and celery leaves. As luck would have it, I woke up the next day with a pinch in my throat and a raw nose. The cold my friends have caught and dispatched seems to have claimed me too. Damn!
Lucky for me, Andrew came by with a grab-bag of CSA vegetables, claiming there was so much he didn’t know if he could use it all. He unloaded an overwhelming plenty: one small but gorgeously wrinkled savoy cabbage, ivory turnips, brilliant-colored sweet peppers, a mystery white-fleshed squash, seemingly every sort of braising greens, and an onion so pungent Nancy’s eyes teared up at the first slice. Since it was such a perfect, crisp fall day we decided to make a soup out of the squash and a gratin of the cabbage and greens.
I’ve never met a butternut squash soup I didn’t like, but there’s really only one variation I love. One year for Halloween, a family friend brought over a giant pot of the stuff. Hers incorporated apples, fresh cider, and curry. It was sweet, velvety, with a subtle heat from a dash of cayenne pepper. The turmeric in the curry turns the soup a harvest-moon color and the apple gives the soup a gentle sweetness. For mine, I of course made adjustments. I use hard cider and homemade stock (because I'm a cheap little miser and refuse to let the errant bone or scrap go to waste), a little fresh thyme, shallots, and garam masala in addition to madras curry powder. Sometimes I use several different kinds of squash, in particular I love red kuri & cinderella squash for this. The soup only impoves in flavor the following day.
Butternut Squash and Apple Soup
1 medium butternut squash, diced
1 medium yellow onion, chopped
2 shallots, chopped
1 clove garlic, chopped
3 Tbs. butter
1 Tbs. olive oil
2 carrots, diced
2 tart apples, peeled and diced
3 sprigs of thyme, leaves stripped and chopped
1 bay leaf
1 tsp. madras curry powder
1/2 tsp. of nutmeg
1/2 tsp. garam masala
1 tsp. sea salt
1/2 tsp. white pepper (black is fine, also)
2 cups hard cider
2 quarts of good-quality stock (vegetarian or chicken)
1/3 cup of heavy cream (optional)
1. In a large pot with a heavy bottom melt the butter and olive oil together over medium heat. Once the butter has begun to bubble, add the onion, shallots, and garlic, stirring with a wooden spoon frequently until the onions have begun to turn translucent, about 5 minutes.
2. Add the curry, nutmeg, and garam masala to the pot and stir to incorporate. Add the butternut squash, carrots, and apples. Stir again and allow the squash and apple to soften, about 10 minutes. Add salt and pepper to season.
3. Add the cider to the pot, it will steam. Stir once more, then add the stock. Bring the soup to a boil and lower the heat. Simmer the soup for 40-50 minutes, until the squash is very tender.
4. Carefully ladle the soup into a blender (or skip this step entirely if you have an immersion blender--lucky duck!), working in small batches. Return the pureed soup to the pot and season again with salt and pepper if necessary. Add the cream, if using, stir and serve immediately.
Yield: 6-8 servings.