This is my New Years Day Chili recipe…which, to me, is the ultimate chili.

Tomato-y, beef-y, vegetable-y, bean-y … all with a depth of flavor that most chilis lack.

There is slight spice…to make it accessible to many people … you can always add more of your favorite hot sauce later, right?  I use Espelette chili powder…it has a clean, bright, spiciness (2000-4000 on the Scoville scale) and comes from the Basque Region of France, which I’m currently obsessed with.

Today is February 23…it’s true…but this version of the recipe is technically number four.  I’ve adjusted the types of beef and peppers a few different ways and have finally found what I was looking for.  It may sound boring, but there’s a reason stew meat and green bell peppers are so often used in chili.

Ah…the Flavor Bomb Paste #2…this is what gives the chili a layered depth of flavor that is so often missing.  FBP #1 was too salty…hence the second variation.

Make it on a day when you have hours for it to simmer on the stove…like New Years Day…or during a snowstorm…or on a Sunday.

Ingredients

• 12 oz bacon, large chop (I use Trader Joe’s Black Forest Bacon)
• 1 – 1 ½  lbs lean beef stew meat
• 2 medium onions, small chop
• 2 stalks celery, medium chop
• 2 medium carrots, peeled, medium chop 
• 4 cloves garlic, crushed and minced
• 1 c red wine (I use Cabernet) or beer (I use Nitro Milk Stout)
• “Flavor Bomb Paste #2” (recipe below)
• 1 c beef stock
• 10 oz button mushrooms, small chop (I do a quick blitz in the food processor)
• 2 green bell peppers, seeded, medium chop
• 2 bay leaves (fresh, if you have it)
• 3 (15 oz) cans diced fire-roasted tomatoes
• 3 (15oz) cans beans (I use 2 dark red kidney and 1 black), drained and rinsed
• 2 tbsp lime juice

Flavor Bomb Paste #2 (whisk ingredients below in a small bowl)

• ⅓  c tomato paste
• 1 tbsp soy sauce
• 2 tsp fish sauce
• ¼ c brown sugar
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 ½  tsp Espelette (adjust amount or type of chili pepper to your taste)
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp dried parsley
• 1 tsp kosher salt
• ½    tsp pepper (I use green or black)
  

Preparation

1. In a dutch oven, over medium heat, saute the bacon until fat is rendered.  Remove bacon to a paper towel with a slotted spoon and set aside.  Pour bacon fat into a small bowl and reserve.
2. Add 1 tbsp bacon fat to the pan and brown the beef over medium heat.  (It doesn’t need to be cooked through) Remove beef with a slotted spoon to a bowl and set aside.  Pour off drippings.
3. Add 3 tbsp bacon fat to the pan and saute the onions, celery and carrots over medium heat, stirring twice, until softened, about 5-7 minutes.  Add the garlic and cook another minute.
4. Pour in the wine/beer, scraping up any browned bits and simmer over medium heat to reduce liquid by almost half, about 7 minutes.
5. Stir in the Flavor Bomb Paste and cook for a few minutes to allow flavors to meld.
6. Add the stock, mushrooms, peppers, bay leaves, tomatoes, beans and bacon to the pot. Stir well to combine. Chop the beef into bite-sized pieces and add them and any  drippings to the pot.  The chili will be rather thick at this point.
7. Put the heat on low, cover, simmer 2 ½ hours. Stir every half hour.
8. Remove the bay leaves.
9. Add the lime juice, give it a good stir and cook for 5 minutes.
10. Ladle into bowls and sprinkle with your favorite chili toppings.

Am I the only one who is mildly obsessed with Trader Joe’s Pastry Bites with Feta Cheese & Caramelized Onions?   No?  Good…then you’ll appreciate this entree version I created.  I opted for goat cheese, it gives the same tang, but I personally prefer it over feta.  I also added bacon and walnuts for a more complex flavor.  Serve this alongside a salad and you’re good to go!  Store the leftovers in the fridge and reheat in the microwave for 30-40 seconds.  This Fennel, Onion & Goat Cheese Tart is so, so delicious!

Ingredients

• 1 sheet puff pastry
• 3 slices bacon, large chop
• 1 tbsp butter
• 1 large or 2 smaller fennel, sliced thin
• 2 medium onions, sliced thin
• 2 tbsp dry vermouth or white wine
• Pinch of salt
• 8 oz chevre, room temperature
• 1 egg, beaten
• Pinch of salt and pepper
• 1 tsp fresh rosemary, minced
• 2 tbsp chopped walnuts
• 3 tbsp shredded Parmesan
  

Preparation

1. Heat the oven to 375° F.  Unfold the pastry onto a lightly floured surface.  Roll into a 13” square.  Press the pastry into a 10” tart pan with a removable bottom.  Trim pastry around the edge.  Prick the bottom with a fork.  Cover the pastry with foil and fill with pie weights or beans.  
2. Bake for 15 minutes.  Remove to a cooling rack, remove the weights and foil and set aside.
3. In a large skillet or Dutch oven, saute the bacon over medium-low heat until done.  Remove with a slotted spoon to a paper-towel lined plate and set aside.
4. Using the remaining bacon fat, melt the butter and turn the heat up to medium.  Add the fennel, onions, and vermouth to the pan.  Saute, stirring occasionally, until they are dark brown and fragrant, about 30 minutes.  Remove from the heat and set aside.
5. While the fennel and onions are cooking, mix the chevre, the beaten egg, pinch of salt and pepper, and rosemary in a small bowl.  Stir vigorously to whip a little air into the mixture.
6. Gently spread the goat cheese mixture on the bottom of the tart.  Put the fennel and onions on top of the goat cheese.  Sprinkle the bacon, walnuts, and Parmesan on top.
7. Slide the tart into the oven and bake for 20 minutes.
8. Transfer to a rack to cool for 5-10 minutes before serving.

When I’m in the mood for homemade tomato soup and it isn’t late Summer, this is a great way to get that fresh tomato-y flavor any time of year!  Roasting the tomatoes means you can turn an okay tomato into a great one.  I like to puree this soup, as it gives it a not-so-smooth texture.  If you want a truly smooth soup, pass it through a fine mesh sieve and you’re ready to go.  I often pair this with grilled cheese sandwich sticks (grilled cheese sandwiches sliced into rectangular pieces) and dunk away.  Today, however, I felt the need to make Frico (little Parmesan crisps).  They’re super easy, totally tasty and add an elegant touch.  Enjoy!

Ingredients

• 3 lbs plum or roma tomatoes, cut in half lengthwise
• ¼ c plus 2 tbsp olive oil, divided
• 1 tbsp kosher salt
• 1 ½ tsp black pepper
• 2 medium onions, medium chop
• 6 cloves garlic, smashed and small chop
• 2 tbsp unsalted butter
• ⅛ – ¼ tsp Esplette (or red pepper flakes)
• 28 oz canned diced tomatoes
• 2 c fresh basil, medium chop
• 1 tsp fresh thyme leaves
• 1 qt chicken stock
• ¾ c grated parmesan (for the Frico, preparation below)
  

Soup Preparation

1. Preheat oven to 400 degrees.
2. Toss together the tomatoes, olive oil, salt, and pepper.  Spread the tomatoes in one layer on 1-2 baking sheets and roast for 45 minutes. 
3. In a large Dutch oven on medium heat, saute the onions and garlic with 2 tbsp olive oil, butter, and Esplette for 10 minutes, until the onions start to brown.
4. Add the canned tomatoes, basil, thyme, and chicken stock.  Add the roasted tomatoes and any liquid on the baking sheet.
5. Bring to a boil and simmer uncovered for 40 minutes.
6. In batches, puree in a blender.  Taste for seasoning.
7. Serve hot or cold.

Frico Preparation

1. Preheat oven to 400 degrees.
   
2. On a parchment lined baking sheet, divide parmesan into 12 mounds (1 tbsp each).
3. Bake for 5-7 minutes, until bubbly and golden.
4. Let the crisps cool for a few minutes before removing from the sheet.
5. You can eat them immediately or store them in  a sealed container for a few days.

3 day weekend – $0

Impending blizzard – $0

The last 2 fennel at Wegmans – $2.74

Working on recipes for the blog – priceless

Why was I so afraid of making Gougeres?  Oh that’s right… Pate a Choux (Choux pastry), the base of this appetizer…pastry is not my strong suit.  Hence, my trepidation.  Seriously though, this recipe is so user friendly…do not be intimidated.  While these delicious French cheese puffs are good at room temperature, they are great fresh from the oven!  They are the perfect little nibble to greet your guests at your next gathering.  (Word of caution: try not to make your mounds of dough too large, or they will be somewhat moist in the middle when the outside is done – I’m speaking from experience here).

Please enjoy Dorie Greenspan’s recipe for Gougeres and wow your guests!

Ingredients

• ½ c whole milk
• ½ c water
• 8 tbsp (1 stick) unsalted butter, cut into 4 pieces
• ½ tsp salt
• 1 c all-purpose flour
• 5 large eggs, at room temperature
• 1 ½ c coarsely grated cheese (such as Gruyère, Comté, Emmenthal or Extra-Sharp Cheddar; Trader Joe’s make a really nice Cheddar-Gruyère Mélange that is delicious )
  

Preparation

1. Position the racks to divide the oven into thirds and preheat the oven to 425° F.  Line two baking sheets with parchment paper.
2. Bring the milk, water, butter and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat.  Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon.  The dough will come together and a light crust will form on the bottom of the pan.  Keep stirring – with vigor – for another minute or two to dry the dough.  The dough should now be very smooth. 
3. Turn the dough into the bowl of a mixer fitted with the paddle attachment.  Let the dough sit for a minute, then add the eggs one by one and beat until the dough is thick and shiny.  Make sure that each egg is completely incorporated before you add the next.  Don’t be concerned if the dough separates, by the time the last egg goes in, the dough will come together again.
4. Beat in the grated cheese.  Once the dough is made, it should be spooned out immediately.
5. Using about 1 tbsp (size of a walnut) of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2” of puff space between the mounds.
6. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375° F.  Bake for 12 minutes, then rotate the pans from front to back and top to bottom.  Bake another 12-15 minutes until golden, firm and puffed.
7. Serve warm or transfer to racks to cool.

It was a Tuesday afternoon  when I checked my calendar for the week…oh no…I have that cocktail class tonight after work…I’m not in the mood, I just want to go home.

It’s days like that when I often just go with my gut and bail, if possible.

I was meeting a friend..so no bailing allowed.

I dragged my lazy ass to The Daily Refresher and had a really good time taking the Rochester Brainery Sending Off Summer cocktail making class with Flower City Drinksmiths.

Let me start by saying – I absolutely love the second floor of The Daily Refresher…think Edison bulb lighting, wood, black pipes,Victorian couches…I am truly a sucker for Steampunk-inspired design…and the Guardians of the Galaxy 2 soundtrack was playing…so, it was a win win.

After a brief (and entertaining) history of spirits, cocktail making and tools – we were shown how to make the first 2 (of 4)  drinks. I could go into great detail about the process, ingredients, etc. – but you should just take one of the classes instead.  They even feed you!

We then went to our designated stations and attempted recreating what we had just seen.

I learned 2 very interesting things that night:

I will forevermore use a fine mesh strainer when making my drinks
&
I have no natural ability to shake that damn pint glass & shaker tin

At the end of the night, I had done all of the following:

Learned something
Created and enjoyed 2 gorgeously delicious cocktails
Nibbled on some super tasty food
Spent time with a friend

It was a really good time.

Next time you’re thinking of bailing on an activity…
think of how much fun you might be missing out on!

When you don’t have the time, or inclination, to search out an exotic blend of teas to carefully brew and chill….make this delicious Easy Peasy Iced Tea instead!

Ingredients

• 18 c cool water
• 5 bags Lipton Cold Brew Iced Tea bags
• 1 lemon, sliced into rings, (seeds removed)
• 1 lime, sliced into rings
• 1 orange, sliced into rings
• 3 sprigs mint, leaves removed

Preparation

1. Pour water into a large glass container.
2. Add the tea bags and steep, stirring occasionally, for 5-7 minutes, depending on how strong you like it.
3. Remove the tea bags.
4. Add the lemon, lime, orange and mint.
5. Chill and enjoy.

Mirepoix…(aka the French Holy Trinity).

Carrots, celery and onions (and/or leeks).

Finely chopped with a 1-1-2 ratio, respectively.

Make a big batch, let it cool and then load it into ice cube trays to have at the ready!

Make Ahead Mirepoix

I love the idea of Potato Leek Soup…

In reality, it ends up being too cream-laden or bland … neither of which is satisfying.

I can safely say, my search for a truly delicious Potato Leek soup – one that tastes of potatoes and leeks and is seasoned well – is now over!

Using David Lebovitz’s recipe as a jumping off point for technique and improvising with herbs and spices…I am so, so, so pleased with the end result.

Ingredients

• 6 c water & 1 tbsp Better Than Bouillon Vegetable Base OR 6 c homemade vegetable stock
• 3 tbsp butter
• 2 lbs leeks, sliced
• Salt
• 1 tsp thyme, chopped
• 1 tbsp tarragon, chopped
• ¼ tsp coriander
• 2 bay leaves
• 1 ½  lbs potatoes, cubed 
• ¼ tsp pink or white pepper
• 4  tsp parsley, chopped
• 2 tsp chives, chopped

Preparation

1. Bring 6 cups water to a boil in a saucepan, add bouillon cubes to dissolve, set aside.
2. Melt the butter in a Dutch oven.  Add leeks and salt (to taste) saute over medium heat for 7 minutes, until softened.
3. Add the thyme, tarragon and coriander and saute for about a minute.
4. Add vegetable stock, bay leaves and potatoes to the pot. 
5. Cover and simmer for 15 minutes.
6. Check potatoes for doneness (pierce easily with a knife).
7. Add the pepper, parsley and chives.
8. Take out the bay leaves and puree with an immersion (or regular) blender.
9. Serve warm.

There is no fennel at Wegmans.

HOW is this possible?

I have the house to myself tonight and can make ANYthing I want.
Shrimp that my daughter is allergic to?…YES!
Fennel that I’m really the biggest fan of?…YES!

(Record scratching sound)  there is no fennel at Wegmans…what the?

(Rustling around in the celeriac sound)  is there REALLY no fennel?

(Me sighing loudly sound)  which sounds alot like the guy on Cinema Sins when he sighs loudly…

OK – let’s scratch that amazing dinner I was going to make and think on the fly because there is NO substitute for fennel, especially when it’s one of the main flavors.

I’m tired…and my mood is deflating…

Ooh – sunchokes!

Get home…too tired to make a whole meal…let’s just roast those suckers because they are SO delicious on their own … And have a glass of wine.

Roasted Sunchokes