Halloween Chili

My Jack O'lantern this year

When I was a child (or at least, a younger one,) my parents would always make a big pot of chili before we would go trick or treating. While we don't trick or treat anymore, it's a tradition that lives on to this day-my sister Emily always makes chili and watches the Disney version of "Sleepy Hollow" (the one narrated and sung by Bing Crosby...and as a side note, I still think the headless horseman has the greatest entrance of any Disney villain!) Chili is one of those super speedy dinners, and while I thought there are more chili recipes floating around than you can shake a stick at, it's worth noting that this is incredibly easy and satisfying.

It's fun to have traditions like these-they reconnect you to a more halcyon time, and it's fun to wallow in a bit of culinary nostalgia.  That said, I make my chili the way I remember it, but I also make it every year.  It's also worth noting that this is a family recipe that evolved over a bit of time. Some say that real chili doesn't have beans in it, but readers already know what I think of chasing after culinary "authenticity."  Bottom line: if you don't like beans in your chili, don't add them.  POOF!  Everyone's happy!

Sour cream is tasty in this chili, as is a bit of cheese.  I personally never add the cheese, and only have the sour cream if I have it on hand.

Ingredients 

1 large yellow onion

1 pound ground beef or turkey

1 large can of diced tomatoes

1 can of chili beans

2 cloves of garlic
Salt and pepper

Chili powder (to taste-I used 3 tablespoons)
Cumin (extra)

Crushed red pepper (optional)

Sour cream, cheese or crackers/fritos (optional)

Method:

1. Slice the onion and saute in the fat of your choice (I use butter, olive oil, or vegetable oil.)  I don't do too fine a dice on these, as I want some larger bits.  As always, do as you please.
2. Add the 2 cloves of chopped garlic (I would chop this finely)
3. Add the beef and cook it through.

Not quite cooked yet.  If I had a larger pan on hand, I would have used it.

4. Add the chili powder. If you'd like a bit more earthiness, you might also consider adding some extra cumin.  Add the red chili if you're using it.  Let the spices permeate the meat-when you smell the earthy fragrance of the chili and beef/turkey, you're in a good place.  Instant comfort!

5. Add the diced tomatoes and simmer for about 1/2 hour.

6. Add the chili beans and let simmer another 1/2 hour.  The chili up to this point may look a bit watery.  You will know the chili is done when it goes quite red and is sturdy, not watery.

Dinnertime....

7. Eat greedily.  Happy Halloween!

Veggies in red peanut curry sauce

I love curry!  I often make it for myself, and enjoy it in green, yellow and red varieties.  Apparently. humans have been eating curry for at lot longer than I realized.

Disclaimers are not really my style, but I make no claim to authenticity with this dish-it's simply very tasty.  Curry is one of my favorite foods, and when it's topped with some cilantro, I'm in seventh heaven (readers who don't care for cilantro can of course omit it-readers who don't care for curry can of course omit the entire recipe....go make forest farro or something ;-)

This is one of those super easy and quick dinners-I use this a lot after a busy day, or if I'm hungry, but just not in the mood to cook, and not in the mood to go out (does anyone else suffer from this?) It boils down to sautéing vegetables and adding red curry paste, peanut butter, coconut milk and cilantro (with some sriracha or red chili paste/dry red chillies if you like.)  

I made this with some chicken I cut into tiny morsels, but I often as not just leave it out-it's a great supper if you are cooking for vegetarians or vegans (or just food lovers in general.)  While the dish tastes rich, it is, relatively speaking, fairly low in calories.  My Mom and Dad like this served over rice, but I just eat it as it is.  

I use red curry paste from Thai House.  Use whichever you like.

Ingredients

1 medium sweet yellow onion

Fat-either olive oil, vegetable oil, sauté oil, garlic oil, etc.

Assorted veggies-whatever you have in the house.  On this particular occasion I used:

2 carrots

2 zucchini

Snow peas (also called mange tout.  They are apply named, as I often use them as snacks and they don't always make it into whatever recipe for which I've purchased them....oops!)

Mushrooms

Sriracha sauce or red chili sauce

1 can of light (or normal) coconut milk

Cilantro 

Smooth peanut butter

Roasted and salted peanuts (as a garnish-optional)

Chicken (optional)

Method

1. Dice and sauté the onion until it softens.  While this is happening, slice your other veggies and, if you're using it, slice your chicken.  Also, chop the cilantro.  If this is too much pressure, do this before sautéing the onion.

2. If you're using chicken, I'd recommend dicing it and cooking it here.

3. Sautee the rest of the veggies, adding a pinch of salt and pepper.  Cook them as much as you'd like them cooked-everyone has different tastes-I tend to cook mine until they have just a little crunch left.

4. Add 2 tablespoons of red curry paste.  Stir well to disperse the deliciousness.  If using, add some sriracha or red pepper.

5. Add the can of coconut milk and stir well.  

6. Add 2 tablespoons of peanut butter, stirring well to incorporate.

7. Add about 2 tablespoons of cilantro.  Taste for seasoning-it may need a bit of salt.

8. Serve the curry by itself or over rice.  Garnish with cilantro and a tablespoon of roasted peanuts.

9. Eat greedily.

Hooray, it's done!

Aperol Ehshpreets

When I was in Palermo over the summer, I became acquainted with Aperol.  It's a close relative of Campari, but quite a bit rounder and it tastes of orange and herbs.  It is, in a word, delightful.  While staying at the Hotel Mercure, my colleagues and I on occasion would enjoy an Aperol sprintz (pronounced "ehshpreets" by Antonio, our intrepid bartender.)

Upon my return to the states, I started noticing the infiltration of Aperol-it is on the rise, my friends.  I think this will be a fun new staple in a very short time (as it already is in many places.)  I'm happy to do my part to spread the word, because I find it a wonderful alternative to Campari, which can sometimes be a bit too much for me.

While I normally enjoy cocktails that have a bit more bite and less sweetness (a bump of bourbon or a Manhattan) there are times when only eshpreets will do.  This is a particularly fun and flirty drink to serve at happy hour.  Why not grab a bottle on your way home from work and throw an impromptu cocktail party?

Aperol.  To me, the bottle itself looks like a party!

Ingredients

Ice

2 ounces of Aperol

3 ounces of Prosecco or other sparkling wine

Orange Slice

Splash of soda water (optional-I often just use a bit of extra prosecco)

Method:
1. Combine ingredients in a wine glass.  I don't ever recommend shaking carbonated beverages...unless you want to wear them (though that can be fun too, in the right context.)
2. All jokes aside, place the ice in your wine glass, then add the Aperol, Prosecco and club soda (if using.)
3. Garnish with an orange slice.
4. Imbibe greedily.

Eshpreets!  Are you feeling Italian yet?  No?  Have another!  :-)

Butternut squash soup

As I noted in my last entry, fall is now upon us in full force.  One of my favorite flavors of fall is the taste of roasted butternut squash.  For me, the deep, sweet flavor is almost a decadent, rich dessert, albeit one packed with a good deal of nutrition.

The noble butternut

Turning something this fantastic into soup is not without risk-roasted butternut is so wonderful by itself, sometimes a butternut squash soup can really miss the mark.  I've made my share of disappointing versions, and (I hope you'll agree) this one is delicious.  Butternut soup can be quite thick and viscous, and I counter that by using chicken stock, an apple, and finishing it with a light splash of half and half (though you could use some milk or cream, depending on your proclivity.  

I often roast the squash by cutting it in half, seeding it and laying it face up in a roasting pan.  If that sounds like too much effort (and let's face it, after work it can be) I recommend buying the peeled, seeded and cut variety, as most supermarkets now sell it that way.  It can be a real time saver, as the squash also cooks much faster.

This soup makes for an elegant starter, but I made it last Saturday for lunch, and we enjoyed it with a nice whole grain baguette.

Ingredients

One butternut squash, seeded (or one packet of sliced peeled and seeded squash)

One medium sized Spanish/sweet yellow onion

2 tablespoons of vegetable oil

1 teaspoon Cinnamon

Salt and pepper

1 teaspoon of butter

1 medium apple (I use red apples here, but any is fine)

16 Ounces (half a box) of Chicken Broth (vegetable broth if vegetarians are eating)

1/4 to 1/2 a cup of Half and Half, cream, or milk (to taste)

Method:

1. Preheat the oven to 425 degrees.

2. Seed the squash or take it out of its package and place it on a roasting tray (I invariable use my half sheet pan for this one.)  Sprinkle/toss the squash in the vegetable oil, cinnamon, salt and pepper.

3. Roast the squash in the oven until a fork pierces it fairly easily.

4. Toward the end of roasting the squash (say, 20-30 minutes after it's been in the oven) cut the onion and sautee it in the butter on the stove in a stock pot (or any large pan...it will later host the entire soup.) Cook the onion over a medium heat, so the flavor of the onion will turn mellow.  

5. Take a moment to enjoy the way your house smells-the combination of the onions cooking on the stove and the butternut in the oven...ahh...

6. Cut the apple into cubes (I leave the skins on, but you could peel it if you like.)

7. Once the onion has mellowed (or is well on its way) add the apple cubes, and let them cook 7-10 minutes.  They will begin to soften.

8. Remove the butternut squash from the oven, and toss into the onion and apple and toss everything together.

9. Mix the contents of the pot with a blender.  I find that the easiest way to do this is to toss everything in the blender (I have a standard blender, and it will hold everying in the pot.)  You may find that because it's a bit dry that the blender won't mix everything.  If that happens, just toss in a 1/2 cup or so of the chicken broth-that should provide all the necessary lubrication to get the soup completely blended.

10. If you left the skin on the apple, the soup might be smoth, but with a little texture.  I enjoy that.  Transfer the soup back to the pot, and add the rest of the chicken broth (I often use the broth to rinse clean the blender goblet-this makes cleaning it easier, and makes sure you don't lose any precious soup.)

11. Bring the soup to a boil, turn the heat off and swirl in the half and half (or milk.)

12.  Taste the soup. If it is too thick, add more broth.  If it is too thin, reduce it with a bit more heat.  

13. Slurp greedily.