-Gourmet, 2002
Makes 8 servings.
ingredients
2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 to 4 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
1 (12-oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.
Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream
25 January 2008
02 January 2008
Spaghetti Squash with Spicy Braised Greens, Raisins and Pine Nuts
-The New York Times, Jan 2 2008
1 small spaghetti squash, about
2 1/2 pounds, halved lengthwise, seeds removed
2 tablespoons coconut oil (see note)
2 garlic cloves, minced
2 canned chipotle chilies in adobo, seeded and minced
1 large bunch (12 to 16 ounces) kale, chard or collard greens, thick ribs removed, leaves sliced crosswise
1 cup vegetable stock
3/4 teaspoon sea salt
1/4 cup raisins
1/4 cup pine nuts, toasted
2 tablespoons olive oil.
1. Preheat oven to 375 degrees. Place squash cut-side down in a roasting pan. Pour in 1/4 inch water and bake until flesh is soft, 50 to 60 minutes.
2. Meanwhile, heat coconut oil in a large pot over medium heat. Add garlic and chipotles and cook, stirring, 1 minute. Add greens, a few handfuls at a time, stirring between additions. Add stock, 1/2 teaspoon salt and raisins. Bring to a boil, cover, lower heat and simmer until greens are tender, 10 to 20 minutes (collard greens take the longest). If pan becomes dry, add a little water. Stir in 3 tablespoons pine nuts.
3. When squash is done, use a metal spoon to scoop flesh out into a bowl, separating into strands. Add olive oil and remaining 1/4 teaspoon salt and toss gently. Transfer to plates, top with greens and serve, garnishing with remaining pine nuts.
Yield: 4 to 6 servings.
Note
1 small spaghetti squash, about
2 1/2 pounds, halved lengthwise, seeds removed
2 tablespoons coconut oil (see note)
2 garlic cloves, minced
2 canned chipotle chilies in adobo, seeded and minced
1 large bunch (12 to 16 ounces) kale, chard or collard greens, thick ribs removed, leaves sliced crosswise
1 cup vegetable stock
3/4 teaspoon sea salt
1/4 cup raisins
1/4 cup pine nuts, toasted
2 tablespoons olive oil.
1. Preheat oven to 375 degrees. Place squash cut-side down in a roasting pan. Pour in 1/4 inch water and bake until flesh is soft, 50 to 60 minutes.
2. Meanwhile, heat coconut oil in a large pot over medium heat. Add garlic and chipotles and cook, stirring, 1 minute. Add greens, a few handfuls at a time, stirring between additions. Add stock, 1/2 teaspoon salt and raisins. Bring to a boil, cover, lower heat and simmer until greens are tender, 10 to 20 minutes (collard greens take the longest). If pan becomes dry, add a little water. Stir in 3 tablespoons pine nuts.
3. When squash is done, use a metal spoon to scoop flesh out into a bowl, separating into strands. Add olive oil and remaining 1/4 teaspoon salt and toss gently. Transfer to plates, top with greens and serve, garnishing with remaining pine nuts.
Yield: 4 to 6 servings.
Note
Lebanese Lentil Soup
-adapted from The Complete Color Cookbook
1.5 c lentils
2 carrots, chopped
1 potato, chopped
6.25 c water
1.5 lb spinach or chard
4 T olive oil
1 onion
5 cloves garlic
2 T chopped cilantro leaves
Simmer the 1st 4 ingredients together for 45 minutes. Sautee onions and garlic until lightly browned. Add onions, spinach to soup and simmer. Season to taste. Serve with cilantro on top and fresh lemon wedges on the side.
1.5 c lentils
2 carrots, chopped
1 potato, chopped
6.25 c water
1.5 lb spinach or chard
4 T olive oil
1 onion
5 cloves garlic
2 T chopped cilantro leaves
Simmer the 1st 4 ingredients together for 45 minutes. Sautee onions and garlic until lightly browned. Add onions, spinach to soup and simmer. Season to taste. Serve with cilantro on top and fresh lemon wedges on the side.
20 December 2007
Not-Too-Sweet Butterscotch Icing
Adapted from a cooks.com recipe for fluffy cooked icing.
Combine 1 cup milk with 5 T white flour. Cook, stirring constantly, over medium heat, till thickened.
In a separate pan combine 1 cup brown sugar, 1/2 t salt and 1/4 cup unsalted butter over medium low heat. Heat and stir till sugar melts.
Combine sugar and milk mixtures.
Add 1/2 cup shortening and 1/4 t each orange extract and vanilla extract.
Beat until fluffy.
Combine 1 cup milk with 5 T white flour. Cook, stirring constantly, over medium heat, till thickened.
In a separate pan combine 1 cup brown sugar, 1/2 t salt and 1/4 cup unsalted butter over medium low heat. Heat and stir till sugar melts.
Combine sugar and milk mixtures.
Add 1/2 cup shortening and 1/4 t each orange extract and vanilla extract.
Beat until fluffy.
15 December 2007
Pepper Raisin Bread
-improvised some weeks ago
To your favorite sourdough bread recipe, add some sugar or honey, golden raisins, and a generous quantity of coarsely ground black pepper. Fabulous.
To your favorite sourdough bread recipe, add some sugar or honey, golden raisins, and a generous quantity of coarsely ground black pepper. Fabulous.
12 December 2007
Cranberry Oat Bars
-The Washington Post, December 12, 2007
* 2 cups fresh or frozen cranberries
* • 3/4 cup sugar
* • Finely grated zest of 1 medium orange (about 2 teaspoons)
* • 1 1/2 cups flour
* • 1 1/2 cups old-fashioned rolled oats (do not use quick-cooking or instant)
* • 1 cup packed light brown sugar
* • 1 teaspoon baking powder
* • 1/2 teaspoon salt
* • 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small cubes
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Lightly grease an 8-inch square baking pan with nonstick cooking oil spray, then line the pan with a double thickness of aluminum foil so that the foil extends beyond 2 opposite ends of the pan. Fold the overhang down to form handles. Lightly grease the foil with the spray.
For the filling: Combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup. Transfer to a bowl to cool completely.
Meanwhile, combine the flour, oats, brown sugar, baking powder and salt in a medium mixing bowl. Add the butter and use your fingertips to work it into the dry ingredients until well combined; the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer. Bake for about 40 minutes, until the top is evenly browned. Transfer the pan to a wire rack to cool completely.
Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil handles to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.
* 2 cups fresh or frozen cranberries
* • 3/4 cup sugar
* • Finely grated zest of 1 medium orange (about 2 teaspoons)
* • 1 1/2 cups flour
* • 1 1/2 cups old-fashioned rolled oats (do not use quick-cooking or instant)
* • 1 cup packed light brown sugar
* • 1 teaspoon baking powder
* • 1/2 teaspoon salt
* • 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small cubes
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Lightly grease an 8-inch square baking pan with nonstick cooking oil spray, then line the pan with a double thickness of aluminum foil so that the foil extends beyond 2 opposite ends of the pan. Fold the overhang down to form handles. Lightly grease the foil with the spray.
For the filling: Combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup. Transfer to a bowl to cool completely.
Meanwhile, combine the flour, oats, brown sugar, baking powder and salt in a medium mixing bowl. Add the butter and use your fingertips to work it into the dry ingredients until well combined; the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer. Bake for about 40 minutes, until the top is evenly browned. Transfer the pan to a wire rack to cool completely.
Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil handles to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.
Coconut-Lime Thai Snowballs
-The Washington Post, December 12, 2007
* 16 tablespoons (2 sticks) unsalted butter, at room temperature
* • 1 cup confectioners' sugar
* • 2 tablespoons freshly squeezed lime juice
* • 1 1/2 teaspoons finely grated lime zest
* • 1/4 teaspoon salt
* • 2 cups flour
* • 1 cup unsweetened shredded coconut (medium shred)
For the coating
* • 1 cup unsweetened shredded coconut (medium shred)
* • 1 cup confectioners' sugar, sifted
* • 1 1/2 teaspoons finely grated lime zest
* • 2 tablespoons cornstarch, sifted
Directions:
Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
For the dough: Combine the butter and sugar in the large bowl of a stand mixer (or use a hand-held electric mixer); beat on medium speed for about 4 minutes, until light and fluffy. Add the lime juice and beat to combine. Stop the motor and fold in the lime zest, salt, flour and coconut, mixing well.
Lightly flour your hands and roll the dough between your palms into 1-inch balls. Place the balls about 1 inch apart on the baking sheets (the cookies will spread slightly); bake for about 15 minutes or until the cookies are puffy but not browned; the bottoms will be just golden. Cool on the baking sheets for no more than 5 minutes.
For the coating: Meanwhile, combine the coconut, confectioners' sugar, lime zest and sifted cornstarch in a quart- or gallon-size resealable plastic food storage bag. While the cookies are still warm, add 3 to 4 to the bag at a time and toss to coat evenly. Transfer the cookies to a wire rack to cool completely.
When ready to serve, sprinkle additional confectioners' sugar and lime zest atop each cookie, if desired.
* 16 tablespoons (2 sticks) unsalted butter, at room temperature
* • 1 cup confectioners' sugar
* • 2 tablespoons freshly squeezed lime juice
* • 1 1/2 teaspoons finely grated lime zest
* • 1/4 teaspoon salt
* • 2 cups flour
* • 1 cup unsweetened shredded coconut (medium shred)
For the coating
* • 1 cup unsweetened shredded coconut (medium shred)
* • 1 cup confectioners' sugar, sifted
* • 1 1/2 teaspoons finely grated lime zest
* • 2 tablespoons cornstarch, sifted
Directions:
Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
For the dough: Combine the butter and sugar in the large bowl of a stand mixer (or use a hand-held electric mixer); beat on medium speed for about 4 minutes, until light and fluffy. Add the lime juice and beat to combine. Stop the motor and fold in the lime zest, salt, flour and coconut, mixing well.
Lightly flour your hands and roll the dough between your palms into 1-inch balls. Place the balls about 1 inch apart on the baking sheets (the cookies will spread slightly); bake for about 15 minutes or until the cookies are puffy but not browned; the bottoms will be just golden. Cool on the baking sheets for no more than 5 minutes.
For the coating: Meanwhile, combine the coconut, confectioners' sugar, lime zest and sifted cornstarch in a quart- or gallon-size resealable plastic food storage bag. While the cookies are still warm, add 3 to 4 to the bag at a time and toss to coat evenly. Transfer the cookies to a wire rack to cool completely.
When ready to serve, sprinkle additional confectioners' sugar and lime zest atop each cookie, if desired.
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