Two chilis for Monday Night Football
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Projo Football Food & Spirits |
November 2007 ArchivesNovember 29
Monday Night Football with the Patriots at the Ravens, don't you just get a chill thinking about it? How about cooking up some chili on Sunday to serve for dinner before or during the game. These recipes come from Stephanie Anderson, author of Killer Chili: Savory Recipes from North America's Favorite Restaurants (Chronicle Books, $17.95). The Award Winning Chili recipe comes from Vanilla Bean Cafe in Pomfret, Conn.
2 teaspoons plus 1 1/2 tablespoons chili powder 1/2 teaspoon plus 1/2 tablespoon ground cumin 2 teaspoons black pepper 1/2 teaspoon cayenne pepper, or to taste 2 drops Tabasco sauce 2 links fresh smoked Mexican chorizo sausage 1 tablespoon minced jalapeno chile 3 cloves garlic, minced 1 onion, chopped 4 stalks celery, chopped 1/2 red bell pepper, seeded and chopped 1/2 green bell pepper, seeded and chopped 1 16-ounce can tomato sauce 1 28-ounce can tomato purée 1 16-ounce can kidney beans, drained
In a large, heavy skillet, combine the ground beef with the 2 teaspoons chili powder, the 1/2 teaspoon cumin, the black pepper, cayenne pepper, and Tabasco sauce. Cook over medium heat until the meat is browned. Drain, reserving 3 tablespoons of the fat. Slice the chorizo in half lengthwise and cut into bite-size pieces. In a large, heavy pot, cook the chorizo over medium-high heat for 4 to 5 minutes. Add the 1 1/2 tablespoons chili powder, the 1/2 tablespoon cumin, the jalapeno, garlic, onion, celery, bell peppers, and reserved fat. Cook until the vegetables are tender. Add the tomato products, reduce the heat to medium, and cook for 15 to 20 minutes, stirring occasionally. Stir in the cooked beef and kidney beans and simmer for 2 hours. Serve in crocks with tortilla chips, shredded Cheddar cheese, and scallions if desired. Serves 10 to 12.
CAPE COD SEAFOOD CHILI
3 tablespoons olive oil 1 onion diced 2 jalapeno chiles, seeded and diced 2 red bell peppers, seeded and diced 1 green bell pepper, seedfed and diced 1 yellow bell pepper, seeded and diced 6 garlic cloves, minced 2 tablespoons salt 2 tablespoons chili powder 1 teaspoon freshly ground black pepper 1 teaspoon red pepper flakes 3 bay leaves 1 teaspoon ground allspice 6 tablespoons tomato paste 1 cup (8 ounces) bottled clam juice 3 1/2 cups crushed tomatoes 1 15-ounce can kidney beans 4 ounces dark chocolate, chopped 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh parsley 1 1/2 pounds bay scallops 1 1/2 pounds bay (cocktail) shrimp 1 6- to 8-ounce cod fillet, cut into chunks
In a large, heavy pot, heat the olive oil over medium heat. Add the onion, chiles, peppers, and garlic and sauté for 2 to 3 minutes. Add the salt, chili powder, black pepper, red pepper, bay leaves, and allspice and stir well. Add the tomato paste and stir for 2 minutes. Add the clam juice and crushed tomatoes and bring to a simmer. Add the beans, chocolate, cilantro, and parsley. Taste for seasoning and add more if necessary. Add the scallops, shrimp, and cod and cook for 3 to 5 minutes, or just until the scallops and cod are opaque throughout. Serves 6 to 8. 
Read the rest, write another... Categories: Chili November 27
A collaboration of three writers -- Linda Lau Anusasananan, Andrew Baker, Christine Weber Hale -- produced the recipes, the thorough explanations of properties and technique, and the very readable Q&A about what makes chocolate chip cookies turn out so differently: The burning issue is how to make the cookie turn out the way you want, every time. Curiously, most cooks who asked for help use the same recipe--the one on the back of the Nestlé chocolate chip bag. It's a reliable recipe, but subtle changes produce surprising differences. To determine which factors influence the final cookie, we used the wrapper recipe and baked more than 25 variations. Each batch was slightly different, and changes in proportions, mixing methods, and baking were carefully controlled. The goal: to learn how to make the cookie that matches your favorite adjectives.... There are recipes for Thick, Soft, and Chewy (most notably, it has an egg in it) and Thin, Crisp; Thin, Crisp, and Chewy, as well as Thick, Crunchy, vary the amounts of the ingredients in Thin, Crisp. Here's that one: Thin, Crisp Chocolate Chip Cookies Cooking time: About 20 minutes per pan Prep time: About 10 minutes Makes: About 32 cookies 1 cup all-purpose flour 1. Mix flour, baking soda, and salt. 2. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, 3 tablespoons water, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips and nuts. 3. Drop batter in 1-tablespoon portions about 2 inches apart on baking sheets. 4. Bake in a 300° oven until an even golden brown, 18 to 20 minutes. If using 2 pans in 1 oven, switch places at half-time. 5. Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage. Per cookie: 86 cal., 47% (40 cal.) from fat; 0.6 g protein; 4.4 g fat (2.6 g sat.); 12 g carbo.; 77 mg sodium; 7.8 mg chol.
Categories: Desserts
November 25
Tired of turkey? Every Patriots game, search engines deliver readers looking for this post on my Subterranean Homepage News blog from last February: Crockpot recipe: Frozen pot roast with Jack Daniel's. But when this search query showed up in my logs on Thanksgiving morning, I had to wonder who had forgotten to buy a turkey. With the Pats game tonight against Philadelphia at 8:15 (on NBC), you still have time to pull a roast out of the freezer and have something besides turkey to serve your fans. Here's the entire post, originally blogged Feb. 25, 2007: It was cold yesterday morning, a perfect Saturday to stay home and read with the homey aromas of pot roast cooking. Trouble was, the pot roast I'd bought on sale was a fat brick in the freezer, stashed for just such a day. I knew there had to be workarounds. In the tradition of engineers sharing basic cooking tips on the Web, here's how to modify a pot roast recipe. I searched the Web for recipe frozen pot roast, and struck gold at American Grass Fed Beef, whose owner, Dr. Patricia Whisnant, a veterinarian and mother of six, offers Super Easy Crock Pot Beef Roast Recipe, writing, ...we just throw all the ingredients including the frozen grass fed beef chuck in a crock pot set on low and cook all day (about 8 hours or more). Either way . . . you will have beef so tender it will be falling apart.That was good enough for me. I liked the two cups of water in this recipe -- there would be lots of good juice. Dr. Whisnant used 3/4 liter of burgundy wine in her pot -- 25.3 ounces, more than 3 cups -- but I don't care for purple pot roast, and the only red wine here is about a glassful of leftover Merlot. But I suspect some alcohol is needed for this alchemy.
The Web makes it easy to improvise: Find a similar recipe, scan it for useful enhancements. Search terms: recipe bourbon pot roast. Joyce's Crockpot Roast with Bourbon says 1/3 cup bourbon. It uses too little water for me -- just 1/4 cup -- and celery, which I don't like hot. I'd stick with Dr. Whisnant's recipe, add garlic and wing it. I didn't have all the veggies I wanted, but knew I could add them later. They'd hold up better without cooking all day, and there were enough veggies in there at the start to flavor the broth. 10 a.m. I started with, 3 lb frozen beef chuck roast Put the vegetables, the beef, the spices and liquids into a slow cooker, in that order. Turn the crockpot on low and cover. Go away.
3 thin-skinned 3-inch boiling potatoes, cut into roughly 1-inch cubes 6:30 p.m. Adjust the seasoning. Tasty, but a little sweet (from the root vegetables). In went, for a half-hour's cooking,
At 7 p.m. we removed the meat, covered it with foil, turned off the crockpot and let everything sit for a little while longer. The meat was fall-apart tender, not stringy as it would have been if it were overcooked. (I've had that happen to other all-day crockpot roasts.) We joked that it might still be frozen in the center, but although it looked a little red, like corned beef, it was definitely cooked. We inhaled it. Leftovers today. And we'll have some hearty beef vegetable soup left over. Sorry, no pictures. It was a day off from everything. Notes: --The roast was straight from the freezer; if your roast is thawed, this will be too much cooking time. -- Use waxy "boiling" potatoes, not big bakers. Only use Yukon Golds if you're going to add them late; they tend to fall apart into a slurry if overcooked, and will disintegrate if cooked all day.
-- Any bouillon cube will work to flavor the water. I only had chicken, but beef might have stood up to the vegetables better. -- I think the sugar in carrots overwhelms stocks, so I use them sparingly. I like squash more, and the market sells small halves, peeled, washed and wrapped. -- in these Web searches, I always begin with "recipe" -- it eliminates restaurant menus, retailers and nutritition charts. -- If you have burgundy wine but no Jack Daniel's, you can reverse engineer this. I'd cut down on the wine, and maybe some of the water. You can always add more water later.
Categories: Beef
November 24
Ribs & Company, 1383 Atwood Ave., Johnston, (401) 944-5432, , is offering specialty NFL nights in the lounge. During any NFL game, there are several appetizer specials and draft beer. Learn more at www.yourribsandcompany.com
Categories: Sports bar
November 23
Sakonnet River Pie, 160 Swamp Road, Little Compton, is now making their Tourtiere (French Canadian-style meat pie), available though March. Many of their customers are buying this product for Sunday football game entertaining. They sell the pie baked, but have seen demand growing for the unbaked pie (which freezes well). Bake it at home and serve warm during the game. Call to order and arrange pick-up 401-635-0022.
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Mary Ann Esposito and Ciao Italia, the longest running cooking show which appears on PBS, shared a savory World Series pasta recipe last month but it sounds good for football watching as well. It could make a nice dinner what with the Patriots playing yet another Sunday night game. Find more of her recipes at www.ciaoitalia.com Mary Ann said this about the recipe: "Millerighi, (meaning "thousand lines" because of the pasta's ridges), is a large, tubular, dried pasta that houses a savory stuffing. Similar to millerighi are the more familiar manicotti (meaning little muffs or sleeves) that are usually stuffed with ricotta cheese and served with tomato sauce. For a change, how about a savory prosciutto ham stuffing baked under a blanket of creamy white sauce?" Tip: Soft cheeses like Fontina will cut more easily if you use a tomato knife, sometimes called an angel food cake knife. Millerighi con Prosciutto Crudo 12 large tubular pasta either millerighi or manicotti For the filling For the sauce Cook the pasta in 4 to 6 quarts of rapidly boiling water to which 1 tablespoon of salt has been added. Cook until al dente, about 4 minutes; the pasta should remain a bit firmer than normal because they will be baked in the oven and it is much easier to stuff them if they are still firm. Drain, cool them, and set them aside while making the sauce. To make the sauce: Heat the olive oil in a sauté pan and stir in the onion; cook until the onion begins to wilt. Stir in the garlic and cook until the garlic softens. Stir in the prosciutto or ham; cook a couple of minutes. Stir in the carrots. Transfer the mixture to a bowl and stir in the cheese and 1/2 cup of the white sauce. Cool the mixture until easy enough to handle. Lightly butter two baking dishes. Preheat the oven to 350F Use a spoon or your hands to fill each pasta tube with some of the prosciutto mixture and place them in a single layer in the baking dishes. Cover them with the remaining sauce and sprinkle the grated Parmigiano Reggiano cheese evenly over the top. Cover the dishes with aluminum foil and bake them for 30-35 minutes; uncover the dishes and bake 5 to 10 minutes longer or until the top is nicely browned. Serve 2 per person as a first course. Or use as a main dish for a buffet.
Categories: Pasta
Stephen Linn, author of www.theultimatetailgater.com He's got a trio of pizzas for you to toss on the grill at your next tailgate event. He says "I love pizzas at tailgates because they cook fast, which means everyone can get one with their favorite toppings. They also meet the tailgate test of being able to be eaten with one hand while your other holds a drink." Barbecue Chicken Pizza Preheat the grill to medium-high. Feta and Tomato Pizza Preheat grill to medium. Grilled Pizza con Funghi e Fontina Heat ½ of the oil, garlic and shallots in a large sauté pan over medium high heat until lightly golden.
Categories: Pizza
November 17
Want a hearty dinner to enjoy during the Sunday Night in America game between the Pats and the Bills? How about this suggestion from Smokey Bones.
½ chicken, (about 1 ½ pounds) 6 cups water 2/3 lb. ground beef 1 ½ lbs. onions, diced (about 4 cups) ¾ lb. smoked pulled pork (or 1 lb. ground pork, see note) 1 28-oz. can crushed tomatoes 2 14 ½-oz. cans diced tomatoes in juice ¾ cup ketchup ¼ cup Worcestershire sauce ¾ teaspoon hot sauce 1 ½ teaspoons salt 1 teaspoon ground black pepper 2 tablespoons granulated sugar ¼ cup barbecue spice 2 (15-ounce) cans cream-style corn 1 tablespoon of yellow mustard · In a large skillet, cook beef over medium heat until about half done. · Add onions; cook until translucent, about 8 minutes. Add chicken and pulled pork; stir and cook until well mixed and heated through, about 5 minutes. Remove from heat. · Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock. Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour, stirring occasionally, adding stock if needed. Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add ½ teaspoon of liquid smoke to the stew with the other seasonings. Makes 12 (1 ½cup) servings
Categories: Soups & Stews
November 16
Here's a nice accompaniement to sandwiches for Sunday night's game. LOADED BAKED POTATO SALAD 4 pounds Idaho potatoes, peeled Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces. Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.
November 14
This recipe is from Jim Romanoff of The Associated Press, who writes, "A savory corn pudding baked in a pumpkin is likely to upstage anything on your table, including a golden-brown roasted turkey." Corn Pudding Baked in a Pumpkin 1 cooking pumpkin about 8-9 inches in diameter Preheat the oven to 400 degrees F. Cut off the top of the pumpkin. Scrape out the seeds and coarse fibers. Season the cavity with salt and pepper. Place the pumpkin cut-side down, in a baking dish. Bake until tender but still firm enough to be filled, about 45 minutes. Remove from the oven and set aside. In a dry, medium saucepan over medium-high heat, toast the cornmeal, stirring constantly, until fragrant and lightly browned, 3 to 4 minutes. Transfer to a plate and set aside. In a food processor, puree 2 cups of the corn. In a medium bowl, mix it with the remaining corn and set aside. In a large saucepan over medium-high heat, heat the milk until steaming. Reduce the heat to low and whisk in the cornmeal. Cover the pan and cook, stirring occasionally, until the mixture is thickened, about 5 minutes. Stir in the reserved corn mixture, then stir in the eggs, scallions, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Flip the pumpkin cut-side up and return it to the baking dish. Spoon the filling into the pumpkin. Bake the filled pumpkin for 35 to 45 minutes, or until the filling is puffed and browned on top. Notes: Make sure to use cooking pumpkins, which often are referred to as "sugar" pumpkins. The pumpkin and corn pudding can be prepared separately up to eight hours in advance. After baking the pumpkin shell, cover and refrigerate. The filling also can be covered and stored in the refrigerator. An hour or so before the meal, rewarm the pumpkin shell in the oven, then fill with the reserved corn pudding and bake in a 400-degree F oven for 45 to 55 minutes.
Sure, the Patriots are playing Buffalo this week (again), but in a recent projo.com survey, 73 percent of our readers responded that they think the Pittsburgh Steelers are the toughest foe left in the regular season for this juggernaut of a team. And being a Pittsburgh native (who is very much a Steelers fan), I thought it only appropriate to share a Pittsburgh-original recipe you can make sometime between now and Dec. 9, when the Patriots and Steelers take the field in Foxboro. And, you can make it with the leftover cooked turkey you'll have from Thanksgiving dinner. This recipe comes from Frank Blandi, who operated the famous LeMont Restaurant on top of Pittsburgh's scenic Mt. Washington. -- the site my husband proposed to me nearly 18 years ago. Looking down from the restaurant, Blandi could see Devonshire Street, so it worked out to be a good name for a sandwich: Turkey Devonshire.
This recipe takes a while to make because of the stirring, but the cooking time is only 15 minutes. It originally called for only one sandwich, but believe me, there is enough gooey cheese sauce to make eight sandwiches in a casserole dish. If you don't like gooey -- stay away from this one. It's certainly not low-cal. 8 slices toast, crusts trimmed off
Categories: Sandwiches
November 13
Easy Tandoori Chicken Mix all ingredients except chicken. Place chicken in large resealable plastic bag. Pour yogurt/spice mixture on chicken. Turn to coat. Refrigerate 12-24 hours; turn occasionally. Heat oven to 350 F. Remove chicken from bag; discard marinade. Place chicken on rack of broiler pan coated with cooking spray. Bake 50-55 minutes (or until thermometer registers 180 F). Broil 5 minutes if you want it crisped. (Not really necessary.) Note: If you have garam masala, a common Indian spice blend, in your spice rack, you could use that. The one I used, Whole Foods' Whole Pantry brand, is black pepper, cloves, cumin, cinnamon, cardamom and coriander. You could use a generous tablespoon or more of that in place of the individual spices. Taste the yogurt and spice mix before you add the chicken. It should taste a stronger than a dip. -- Susan Nicholson via McClatchy News Service.
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November 12
Smoked Salmon Paté In a food processor, combine half the salmon and all remaining ingredients. Pulse until mostly smooth. Use a rubber spatula to scrape down the sides of the bowl as needed. Transfer the pate to a bowl and mix in remaining salmon. Cover and refrigerate several hours to let flavors develop. Source: LowFatLifestyle.com via the Associated Press
Categories: Dips & Salsa
November 11
A festive and special holiday treat, easy enough to make with children. Dark Chocolate Bark with Walnuts and Dried Cherries Preheat oven to 350 degrees. Spread walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop. Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add remaining chocolate and stir until melted. Stir in walnuts, cherries and ginger until evenly coated. Scrape mixture onto prepared baking sheet and spread into a 12-by-8-inch rectangle. Refrigerate 10 minutes or until firm enough to cut. Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate, Serve cold or at room temperature. The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up 2 weeks. Makes about 48 pieces Source: Grace Parisi of Food & Wine magazine
Categories: Desserts
November 10
Kahlua Pumpkin Flan Heat oven to 325 F. In skillet, heat 3⁄4 cup sugar on medium heat until sugar is dissolved and turns golden color. Immediately pour into bottom of 6 (6-ounce) custard cups or souffle dishes. Set aside. Beat eggs with remaining 1⁄2 cup sugar, pumpkin, half and half, Kahlua, cinnamon and nutmeg. Divide mixture between prepared dishes. Set in 13-by-9-inch baking pan and pour water into pan to come halfway up dishes. Bake 40 minutes or until just set. Remove from oven and cool, then chill. To serve, run thin knife around edges of dishes, then turn out onto individual dessert plates. Source: Cuisiniers Catering via the Orlando (Fla.) Sentinel
In a large pot, boil water, then add coffee crystals and sugar. Simmer for 15 minutes. Add vanilla, stir and allow to cool completely. Add vodka, stir, then pour into 2 fifth bottles (try to use ones with dark glass). Cork well. -- Recipe from Gwen McKee and Barbara Moseley's "Best of the Best: Fast and Fabulous Five-Star Five Ingredient Recipes"
November 9
MAPLE-GLAZED TURNIPS 2 pounds purple-top turnips Peel turnips and cut into even 1-inch cubes. Heat 1 tablespoon butter in large saute pan over medium heat. Add maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add turnips and then enough water to reach a depth of one-fourth inch. Bring to boil over high heat. Reduce heat to simmer, cover, and pan steam until turnips are tender, seven to eight minutes. Remove cover from pan; continue cooking turnips until water has cooked away and syrup has glazed each piece evenly, about three minutes. Add remaining 1 tablespoon butter to pan along with parsley and lemon juice. Shake pan until butter is melted and turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately. Serves four. Source: "Vegetables: Recipes and Techniques from the World's Premier Culinary College" by The Culinary Institute of America (Lebhar-Friedman Books, 2007, $40).
Categories: Thanksgiving
Veggies
November 8
Here's another good one from the Pittsburgh Tribune Review's Thanksgiving planner (Thanksgiving countdown Part 1: Scintillating sides): Green Bean Casserole The components of the Green Bean Casserole can be made ahead. Store the bread crumb topping in an airtight container in the refrigerator for as long as 3 days in advance and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover tightly with plastic wrap and refrigerate for as long as 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. The original recipe for this dish was created by the Campbell Soup Co. in 1955 to spotlight its Condensed Cream of Mushroom Soup. This recipe makeover updates flavor and texture. It's included in "The Best of America's Test Kitchen 2008" (America's Test Kitchen, $35). Topping: 4 slices high-quality sandwich bread, each slice torn into quarters Beans and sauce: Salt For the topping: Pulse the bread, butter, salt and pepper in a food processor until the mixture resembles coarse crumbs, about 10 1-second pulses. Transfer to a large bowl and toss with the onions. Set aside. Beans and sauce: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Fill a large bowl with ice water. Bring 4 quarts of water to boil in a large Dutch oven. Add 2 tablespoons of salt and the beans. Cook until bright green and crisp-tender, about 6 minutes. Drain the beans in a colander and plunge immediately into the ice water to stop the cooking. Spread the beans on a paper towel-lined baking sheet to drain. Add the butter to the now-empty Dutch oven and melt over medium-high heat until the foaming subsides. Add the mushrooms, garlic, 3/4 teaspoon salt and 1/8 teaspoon pepper. Cook until the mushrooms release their moisture and the liquid evaporates, about 6 minutes. Add the flour, and cook for 1 minute, stirring constantly. Stir in the broth and bring to a simmer, stirring constantly. Add the cream, reduce the heat to medium, and simmer until the sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste. Add the beans and stir until evenly coated. Arrange in an even layer in a 3-quart - or 13-by-9-inch - baking dish. Sprinkle with the topping and bake until the sauce is bubbling around the edges, about 15 minutes. Serve immediately. Makes 10-12 servings.
Categories: Thanksgiving
Veggies
November 7
For some, Thanksgiving is the biggest football day of the year. The Patriots are probably all off to exotic islands for their bye week, which gives us a chance to look ahead. The Pittsburgh Tribune Review launched its T-day countdown yesterday (Thanksgiving countdown Part 1: Scintillating sides) with lots of basic info you may have forgotten and recipes for side dishes to get you making some decisions. Some are basic (mashed potatoes), others are less familiar: Butternut Squash and Spinach Gratin This dish from Gourmet magazine repays the effort with great taste. Prepping the spinach and slicing the butternut squash takes a bit of time. But you can simplify the work by buying frozen spinach. Butternut squash slices should be 1/8-inch thin. If you cut the squash into smaller segments, you can use a food processor. But it's easier if you have a hand-operated mandoline or box grater with a blade that creates wide, long, but thin slices. 5 tablespoons unsalted butter, plus additional for greasing pan If using fresh spinach, bring 1 inch of water to a boil in a 6- to 8-quart pot over high heat. Add the spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, for 3 to 5 minutes. Drain in a colander and rinse under cold water. Thoroughly squeeze the cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl. Melt 3 tablespoons of butter in an 8-inch heavy skillet over moderately low heat, then cook the onion and garlic, stirring, until softened, for 3 to 5 minutes. Add the onion mixture to the spinach along with salt, pepper, nutmeg, and cream and stir to combine. Put an oven rack in the upper third of the oven and heat the oven to 400 degrees. Butter a 3-quart, 13-inch-by-9-inch shallow baking dish. Do not use a glass dish. Cut the squash to separate the bulb section from the solid neck section, then cut pieces lengthwise into 1/8-inch thick slices with a slicer. Layer the squash and spinach mixture in a baking dish, using about one fifth of the squash and one-fourth of the spinach for each layer, beginning and ending with the squash. Sprinkle the top layer of squash evenly with cheese and dot with the remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until the squash is tender and the filling is bubbling, for 25 to 30 minutes. Remove the paper and bake the gratin until it is browned in spots, for 10-15 minutes, or broil 3 inches from heat, for 2-3 minutes. Makes 8-10 servings.
Categories: Thanksgiving
Veggies
November 4
This is a fun, though calorie-laden snack treat. Horseradish Cream Sauce: Pureed Squash and Ginger Sauce: Roasted Pepper and Herb Sauce: Barbecue Sauce: Pureed Squash and Ginger Sauce: Roasted Pepper and Herb Sauce: Barbecue Sauce: Approximate nutritional analysis per serving: Horseradish Cream Sauce: 53 calories, 3 g fat, 13 mg cholesterol, 71. 7 g sodium, 3 g protein; Pureed Squash and Ginger Sauce: 31 calories, O g fat, O mg cholesterol, 173 g sodium, 1 g protein; Roasted Pepper and Herb Sauce: 19 calories, 0 g fat, O mg cholesterol, 206 g sodium, 1 g protein; Barbecue Sauce: 53 calories, 1 9 fat, O mg cholesterol, 636 9 sodium, 1 g protein
Categories: Dips & Salsa
November 3
Preheat your oven to 350 degrees. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for five minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for three hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve. Note: I'm going to serve it over wilted spinach tomorrow for the Colts game. -- From Cook With Jamie: My Guide to Making You a Better Cook by Jamie Oliver.
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Categories: Appetizers
November 2
The Vermont Institute for Artisan Cheese has offered ideas for six fine cheeses along with their beer recommendations, and a few wine ideas too. Chèvre with herbs or pepper (Vermont Butter and Cheese Company) Beer recommendations: Les Pyramids or La Roche (Lazy Lady Farm) Beer recommendations: Two-year Cheddar (Shelburne Farms) Beer recommendations: Vermont Shepherd (Vermont Shepherd) Beer recommendations: Traditional Cheddar Wheel (Cabot Creamery) Beer recommendations: Boucher Blue (Green Mountain Blue Cheese) Beer recommendations:
Categories: Beer
November 1
The Egg Nutrition Board shared some recipes for the incredible edible egg. These look yummy. Marvelous Mushroom Devils 6 hard-cooked eggs 1. Cut eggs in half lengthwise.
Categories: Appetizers
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I do have a bottle of Jack Daniel's. How much? 
--Scotch Bonnet Sauce is the only hot sauce I really like. It's thick, adds flavor as well as heat, and spikes oversweetness. (This isn't gourmet stuff, it's Grace brand from Stop & Shop's Jamaican section.) 
You can make this with bone-in thighs or drumsticks or, as I did, with boneless breasts, split and cut in half. In India this dish is usually lobster red, thanks to lurid food coloring. 
A light spread to serve with bagel chips or on thin slices of baguette.
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