Week 114: November Arctic Blast
Can we talk about this abrupt start to winter? I mean, seriously ?!?! No gentle start to winter around here, she came in like a mom ripping off her kid's bandaid .... no time for niceties like 50 degree weather. But since I'm in the business of selling you delicious soup that will warm you up from the inside, I guess I should watch how much I complain. And this week's menu will definitely warm you up and make you feel all cozy.
On the menu for MONDAY, NOVEMBER 18th is CHILI, BEEF or VEGETARIAN, with CORNBREAD. My good friend google and I were trying to find the origins of chili and we found a recipe from the "chili queens" of southern Texas around 1850. Chili came from working-class Mexican women who used cheap meats in their chili-flavored stew, rather than other Texas foods like beef brisket. Some Spanish priests were said to be wary of the passion inspired by chile peppers, assuming they were aphrodisiacs. A few even preached sermons against indulgence in a food which they said was almost as “hot as hell’s brimstone” and “Soup of the Devil.” The priest’s warning probably contributed to the dish’s popularity ... right?!?! I am offering my chili in two versions this week, both beef and vegetarian.
The BEEF CHILI begins with browning ground beef in the pot along with chili powder, oregano and cumin. And even though this is my beef chili, there are not shortage of vegetables in this chili. Diced zucchini, carrots, celery, onion and garlic are dropped in to saute. Once softened, homemade chicken stock, tomato puree, fire-roasted diced tomatoes, light and dark kidney beans, a few dashes of Tabasco sauce and a little bit of cocoa powder are incorporated. The cocoa brings an authentic, unique flavor (but no actual sweetness) to the chili. Accompanying the chili, garnish containers will include oyster crackers and my sour cream topping, which is sour cream, sliced green onions and cheddar cheese all mixed together.
My VEGETARIAN CHILI, while missing beef, is still packed with flavor and tastes like an authentic chili. It begins with sauteing diced zucchini, carrots, celery, onion and garlic in a little bit of vegetable oil and chili powder, cumin and oregano. Once softened, homemade vegetable stock, tomato puree, fire-roasted tomatoes, light and dark kidney beans, a few dashes of Tabasco sauce and a little bit of cocoa powder are added. The cocoa adds a great background flavor with no added sweetness. Accompanying the chili, garnish containers will include oyster crackers and my sour cream topping.
The bread companion this week is non other than my buttery, soft cornbread. Honestly, there's nothing else you'd reather eat with chili! I use simple ingredients to make a delicious, crumbly bread that is baked in a loaf pan for easy serving. My recipe calls for flour, cornmeal, a little sugar, baking powder, egg, milk and butter ... nothing more, nothing less.
On the menu for dessert is BROWN BUTTER PECAN PIE BARS. A twist on traditional pecan pie will be a new favorite of yours. The bars start with a brown butter crust, which brings a big amount of flavor due to my favorite baking technique, browning butter! On top of the crust is the pecan pie filling - with a secret ingredient. Traditional pecan pie filling typically has corn syrup, but these bars have maple syrup instead, adding great flavor. The remainder of the filling contains butter, brown sugar, eggs, heavy cream, and of course - pecans! - Jenny from Jenny Sue Delights