Bison chili with quick sweet cornbread

INSPIRED BY A RECIPE FOUND IN THE MAGAZINE OF La CUCINA ITALIANA: a simple and very satisfying winter soup to serve with sandwiches.

Slice 8 ounces of center-cut bacon into 1/2 inched pieces. In a Dutch oven (might I add how deeply in love I am with my Emeril Lagasse Dutch oven, which I found for a steal at T J Maxx?), saute bacon over medium heat until somewhat crisp. While bacon cooks, remove core and outer leafs from a large head of cabbage. Cut into slices about 1/2 inch thick and a few inches long. When the bacon is done, add the cabbage and cook, stirring frequently, until wilted.

Meanwhile, preheat oven to 350 degrees. Toast 4 slices of hearty bread, and heat to boiling about 10 cups of good quality chicken broth. When cabbage is quite wilted and cooked down, add the chicken broth and stir well. Top the soup with the bread. Cover and bake for 40 minutes.

Remove from oven. Stir the bread into the soup to thicken it. Top with 8 ounces of cheese: shredded or sliced fontina or mozzarella would work well. Return to oven and bake until browned and bubbly. Serve immediately.

The original recipe calls for a little pancetta, and placing the bread at the bottom of the Dutch oven before adding back the remaining ingredients, and no mixing before topping with cheese. But certainly there's lots of room for variation. Next time I will try adding the cheese directly to the softened slices before returning the pot to the oven to brown.

TUESDAY, JANUARY 19, 2010

Bison chili with quick sweet cornbread

OUR INTREPID TRAVELING GOURMET BILL BIDDLE writes for our February/March issue about using bison as one of the four meats in his 'serious' meatloaf. Insists upon it, as a matter of fact. Bison.

I confess to being new to bison, that is beyond their existence on the small and big screen. Recently, I was saddened to see one bison calf lose track of his mother and nearly drown during a river crossing and distraught to witness another dispatched rather handily by two hungry wolves on a PBS nature program. I could never man the camera for such a series -- I'd be forever shouting "look out!" or "shoo."

But I digress.

So, we were minding our own business at Price Chopper the other day, and there was a pound of ground bison. Kind of pricey. But given a refresher course about what actually goes into the stuff we take for ground beef these days (added to the meat -- ammonia-treated by-products that heretofore made their way only into dog and cat food), I am keen to select healthier alternatives.

And I'm told bison is healthier. Far less fatty. Grass fed. No hormones. Tastier and better for you all around.

Chili was on tap for the day. So I rustled up some, using that pound of bison. And I was not at all disappointed. The meat was very tasty, and there was simply no fat to be strained from it. The recipe that follows, served with a sweet and easy cornbread made with a doctored up mix, will feed four.

Season with a little salt and pepper, and, in a Dutch oven over medium heat, saute in a little olive oil until tender (or to your own taste) 1/2 chopped sweet onion, 1 chopped red pepper, and 1 chopped green pepper. When nearly tender, add 1 or 2 cloves of minced garlic.

Remove to a bowl. Add a little more olive oil to the Dutch oven, and, over medium-high heat, brown the bison. Return the sauteed vegetables. Add two cans of 'petite' diced tomatoes (those seasoned with chilis are perfect), one jar of your favorite salsa or picante sauce, 1 cup of beef broth or 1 small can of tomato sauce, if you like your chili on the 'saucy' side. Season as you like: either with a teaspoon or two of prepared chili mix, or some oregano, cumin, garlic, red pepper flakes, chili powder, salt and pepper. A shake or two of Tabasco or other chili pepper sauce works for those that like it hot.

Simmer over medium-low heat for 15 minutes, covered. Spoon into bowls and top as desired with chopped raw onion and peppers, more salsa, sour cream, and grated cheddar cheese. Serve immediately.

For a quick cornbread treat, try this:

2 packages of "Jiffy" cornbread mix

2 beaten eggs

1/3 to 1/2 cup brown sugar

1/2 cup milk

4 tablespoons melted butter

Mix all ingredients together until just blended. Pour into a well-buttered pie plate. Bake at 350 degrees for about 20 minutes, until golden brown. Serve warm.

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SUNDAY, JANUARY 17, 2010

Caramel Corn with Pecans

INSPIRED BY A RECIPE in this month's issue ofFood and Wine Magazine: Caramel Corn with Pecans. So easy and fun. Why don't we make this more often?

In a very large bowl or roasting pan, mix together about 12 cups of air popped popcorn (1 average microwavable bag) plus 1/2 cup coarsely chopped pecans. Set aside and make the caramel.

In a medium-sized pan over medium heat (I used a pan with a non-stick coating), bring to a boil 1 stick of butter, 1 cup brown sugar, and 1/3 cup Lyle's Golden Syrup (corn syrup will do, but Lyle's has such amazing flavor). Simmer for 3 to 4 minutes, until just golden brown in color. Don't let it darken too much. Carefully stir in a pinch of salt, if desired, and 1/2 teaspoon baking soda (caramel will foam up -- be careful).

NOW. What they don't tell you: don't pour the caramel over the popcorn all at once into a gob in the middle and expect to distribute the sweet stuff evenly. Pour slowly, stirring stir well but gently until all the popcorn is covered. You don't want to break up the corn into little pieces. I ended up pouring the popcorn out onto a long stretch of parchment paper and using my hands and the paper to facilitate this process.

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When cool enough to handle but still pliable, gather as necessary or break the caramel corn into small clusters or ping-pong ball sized balls and compact slightly. Either shape will make for a pleasing presentation.

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Many recipes call for baking in a slow oven for up to an hour, stirring occasionally, after mixing the caramel with the popcorn in order to dry and harden it. I did not find this necessary, but the step could help distribute the caramel.

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Not the wisest choice for folks with lots of dental work, perhaps, but awfully nice as a snack for Netflix night.

THURSDAY, JANUARY 14, 2010

Apple Toffee Celebration

I had apples, I had toffee, and I was home alone with theKitchenAid . . . and so, Apple Toffee Cake was born. Inspired by a recipe found on "The Canadian Baker" blog.
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Beat together until light and fluffy 1/2 cup butter, softened, with 1/2 cup brown sugar and 1/2 cup granulated sugar. Add 2 eggs and 1 tablespoon vanilla. In another bowl, sift together 1 3/4 cups flour and 1 1/2 teaspoons baking powder with a pinch of salt. Fold in gently to butter and sugar mixture, alternating with 1 1/2 cups whole milk, beginning and ending with dry ingredients. Then, gently add about 3 cups chopped apples (about 4).
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Spread into a well-greased 13 by 9 inch baking pan. Bake in a pre-heated oven for 15 minutes.
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While cake is baking, make the topping. Combine 1 package (about 1 1/2 cups) toffee bits with 1/2 cup brown sugar, 1/2 cup flour, and 4 to 6 tablespoons of melted butter. Add 2 teaspoons cinnamon if desired. Mix well. Remove cake from oven and sprinkle evenly with topping. Return cake to oven to complete baking -- another 15 to 20 minutes.
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Cool slightly before serving -- a scoop of ice cream finishes the dessert beautifully.

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Illustration by Vermont artist and writer Sharon Biddle.

SUNDAY, JANUARY 10, 2010

Julia's Boeuf Bourguignon

OVER THE WEEKEND, I convinced a member of the opposite sex to suspend his better judgement and sit through two-plus hours of Amy Adams and Meryl Streep chopping, whisking, and braising in "Julie & Julia" (Read: I plied him with alcohol, peach-almond cobbler, and a promise to watch all three Rambo movies).


Having read Julie Powell's book, and given a half-hearted look at Child's memoir, My Life in France,I happily anticipated Nora Ephron's take on the women's parallel lives. And I wasn't disappointed. Food lovers, as well as fans of either or both actresses, who've been waiting for the DVD release should gobble it up. One reviewer stated that menfolk would be more likely to enjoy sticking a fondue fork in an eye than the movie itself; while it's true the film has a number of lines anyone would find hilarious, it's chick flick, and a good one, and Streep brings Julia Child to life as perhaps only she could do.


"This is a book for the servantless American cook," Mastering begins, "who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, the parent--chauffeur--den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat." In short, it's a complete education in 700 pages. Having myself no intention of working my way through the entire tome (especially the section on sweetbreads and brains), I admire Julie Adam's determination to see the cooking through that led to her blog, her book, and ultimately the big-budget movie.


Cooks eager to recreate Julia's Boef Bourguignon, the dish the young chef prepares (twice) and speaks of in such referential terms, can follow this link to a PDF of the recipe, courtesy of Knopf Doubleday.

http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/

Bon Appetit!

THURSDAY, JANUARY 7, 2010

Nick Stellino's Pasta with Pine Nuts, Raisins, and Tomatoes

MANY THANKS TO NICK STELLINO, who has graciously offered several wonderful recipes for our February/March issue. Featured here: Pasta with Pine Nuts, Raisins, and Tomatoes.

I've been a fan of Nick Stellino's since his early PBS shows and cookbooks, including the wonderful "Cucina Amore," a compendium of traditional, delicious treats from antipasti to dolci, many accompanied by vignettes and memories of Stellino's Sicilian family. I loved it, and on many pages, I scribbled little notes of acclaim. I remember playing over and over a CD -- alas, now lost --of dinner music that came with the book.

And now, Nick is back with a new show on Create: Cooking with Friends. A companion cookbook was published last year.

You'll find lots of marvelous recipes on Nick's website:http://www.nickstellino.com

Pasta with Pine Nuts, Raisins and Tomatoes

Pasta Inchiummata

Serves 6

Ingredients

11/4 cups raisins

1 pound penne rigate

9 tablespoons olive oil

8 garlic cloves, thickly sliced

1/2 teaspoon red pepper flakes

3/4 cup pine nuts

1 cup peeled, seeded and diced tomatoes (approximately 4-5 tomatoes)

4 1/2 tablespoons chopped fresh basil

4 1/2 tablespoons chopped fresh Italian parsley

1 1/2 tablespoons chopped fresh mint

Grated zest of one lemon

3/4 teaspoon salt

1/2 teaspoon black pepper

5 tablespoons Italian-style bread crumbs, toasted (See Chef's Tip.)

5 tablespoons freshly grated Romano cheese

Soak the raisins in 2 cups of water for 20 minutes. Drain and discard the water; set the raisins aside.

Cook the pasta in boiling water according to the directions on the package until al dente.
In a large sauté pan over medium-high heat, heat the oil until sizzling, about 3 minutes. Stir in the garlic, red pepper flakes, raisins and pine nuts. Cook for 3 minutes. Add the diced tomatoes, parsley, basil, mint, lemon zest, salt and pepper, then cook for 3 more minutes. Add the cooked pasta to the sauce. Cook until the pasta is coated with the sauce, about 2 to 3 minutes.

Toss the pasta in the pan with the bread crumbs. Turn off the heat. Add the cheese and stir well.

Chef's tip. To make toasted bread crumbs, heat a nonstick pan over high heat for 2 minutes. Add the bread crumbs, reduce the heat to low, and stir well for 1 to 2 minutes, until the bread crumbs start to brown. Pour the bread crumbs onto a plate to cool off until ready to use.

SUNDAY, JANUARY 3, 2010

Cornbread stuffing with cranberry topping

WE WERE INSPIRED BY THE CORNBREAD and cranberry stuffing served with a crispy half duck at the Loon Lodge in Rangeley, Maine, and so, crafted a simple version to have at home. First, we baked a dish of cornbread, using a basic recipe of 1 1/4 cup flour, 3/4 cornmeal, 1/4 sugar, 2 teaspoons of baking powder, and 1 teaspoon salt. We sifted these ingredients together, then added 1 cup whole milk, 1 beaten egg, and 3 tablespoons melted butter, and stirred until just mixed. We baked this, for 20 minutes at 400 degrees, in a well-buttered ten-inch spring form pan, to make a thinner bread with a crispier crust, perfect for a stuffing. A half-cup or more of whole fresh or thawed frozen berries would have made a fine addition, but, to be honest, we sort of didn't think about it . . .

So, let the bread cool. Meanwhile, saute in a little butter or corn oil until tender some sliced onion, celery, and mushrooms. I used 8 ounces of the later and under a half-cup of each of the two former, as that's what I had on hand. I seasoned with salt, pepper, and celery seed. Add 1/2 cup of water or chicken stock, stir and heat through.

While that's cooking, combine 1 1/4 cups each of fresh or frozen cranberries and sugar along with 1/2 cup orange or grapefruit juice and 1/4 cup Triple Sec in a medium saucepan. Bring to a boil over medium heat. Lower heat and simmer about 10 minutes, until sauce thickens and berries are tender as desired.

Remove half the cornbread from the pan and chop into 1 inch squares. Place in a bowl along with any crumbs. Combine with sauteed vegetables. If mixture is too dry, moisten with a little melted butter or soupcon of water or more broth. Place in a buttered baking dish and bake at 35o degrees until heated through and, if desired, browned on top.

Serve the stuffing topped with warm cranberry sauce. Serves 3 or 4 as a side dish. Double for hungrier appetites. Don't wait for duck; this was lovely along side a plain old pot roast.