White Chili

Even though I wasn't around for Thanksgiving this year, I still longed for a big Thanksgiving meal.  So, I invited a whole lug of friends over for a big potluck dinner.  I made sure all the necessary Thanksgiving staples were taken care of by various people.  And we made the turkey.  And of course, the gravy and cranberry sauce to go with it.  I used Alton Brown's highly rated and used recipe.  The highlights of the recipe include brining the turkey, starting it off at a very high heat to get a nice golden, crispy skin and then finally cooking it until the internal temperature of the breast reaches 161 degrees F.  

This is after 30 minutes of crisping up the skin initially.

The scariest part for me (this was my first turkey, btw) was the fact that I was cooking a 25 lb turkey.  Woahhhh...that is huge.  We had over twenty people over for dinner so we needed a big guy.  The second scariest part is that I bought a new digital instant read thermometer.  It was supposed to read both the internal temp and the oven temp.  However, it was not reading the oven temp correctly so I was having a hard time trusting it period.  It all turned out just fine.  The turkey was totally delicious.  Lots of people said it was the moistest turkey they had ever had.  I loved the flavor.  It was a seriously good turkey.  Alton Brown is good at stuff like this, trust him.  

So, we have been using up the leftovers over this week.  I made this white chili and replaced the roasted chicken with the leftover turkey.  It is a great soup/chili/white chili.  And it is pretty healthy.  I didn't add the cream because I liked how it tasted without it.  I am sure most of you do not have leftover turkey anymore, but this would be just as good with the chicken.

White Chili

adapted from Melissa d'Arabian via Food Network

For the Roasted Garlic:

1 head of garlic

1 tablespoon extra-virgin olive oil

For the Chili:

12 shallots, chopped

2 tablespoons extra-virgin olive oil

3 Anaheim chile peppers

3 cloves garlic, minced

3 tablespoons all-purpose flour

1 cup dry white wine

7 cups low-sodium chicken broth

4 cups shredded cooked chicken

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

1 15-ounce can navy beans, undrained

Kosher salt and freshly ground black pepper

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

3/4 teaspoon smoked paprika

1/3 cup heavy cream

1 cup grated monterey jack cheese, for garnish

Roast peppers: Preheat the broiler. Place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Make the roasted garlic: After chiles are roasted, preheat oven to 400 degrees F. Peel outer skin off the garlic. Slice the upper 1/2 inch off the garlic bulb. Place in a piece of foil, drizzle with olive oil. Wrap edges of foil around garlic and roast in oven for 30-40 minutes or until the garlic is soft and squishes out.

Prepare the chili: Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes.  Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

(Servings: 4-6, Prep time: 45 min., Cook time: 45 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Winter Kale Salad

This was a salad we had last week with the Rosti.  Although it is mostly a typical cheese, fruit, nut salad, I thought I would post it because of the raw kale.  Who knew you could eat a green like that raw and that it would still taste good?!?


You do need to take some extra care to remove all the stems.  But I just love eating a hearty green like this in the winter.  It is a nice change from a regular lettuce salad.  Also, I love pears!  Try this one!  In fact this whole meal was amazing.  

Winter Kale Salad

by Melissa D’Arabian via Food Network

1 small bunch of kale, stems removed, cut or torn into small pieces

1/4 cup pecans, toasted and chopped

1 green onion, chopped

1 pear, peeled and sliced

Kosher salt and freshly ground black pepper

2 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

Crumbled blue cheese, for garnish

Toss kale, pecans, green onion, and pear together in a medium bowl. Sprinkle with salt and pepper. Drizzle vinegar then oil over the top. Toss and serve with a sprinkling of cheese.

(Servings: 4, Prep time: 15 min., Cook time: 0 min., Difficulty: Easy)

Printable Verison

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  1/5

Dishwashing Effort:  1/5

Winter Minestrone

My current favorite thing ever is any kind of dark greens.  So good!

That is a big reason why I wanted to try out the recipe.  Also, I wanted to get to the bottom of minestrone.

See...the thing about the word "minestrone" is that you see it all the time on menus.  And I have always thought of it as a vegetarian soup with maybe some noodles in it.  The shell variety.  

Sometimes, you even see on menus, "Minestrone Soup".  

When Giada made this, I wondered to myself, "What IS minestrone?  What does it even mean?"

Well, Minestrone is Italian for "big soup".  It doesn't have to be vegetarian, but often is.  There are no set ingredients.  No recipe.  It is just Italian soup.  So, if you ever see a menu with "Minestrone Soup" on it...I would run.  It is like "Panini Sandwich".  

Anyways, I love this soup.  The parmesan rind is key.  Makes for a really delicious broth.  If you don't save your own parmesan rinds, you can get them at most stores with a "gourmet" cheese section.  

And you can't have Minestrone without some good crusty bread.  I made this recipe, which is too easy.

Winter Minestrone

by Giada De Laurentiis via Food Network

2 tablespoons olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 ounces thinly sliced pancetta, coarsely chopped

2 cloves garlic, crushed

1 pound Swiss chard, stems trimmed, leaves coarsely chopped

1 russet potato, peeled and cubed

Kosher salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes in juice

2 fresh rosemary sprigs

1 (15-ounce) can cannellini beans, drained and rinsed, divided

2 (14-ounce) cans low-sodium beef broth, divided

1 (1-ounce) Parmesan rind

1/4 cup chopped fresh flat-leaf parsley

In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

(Servings: 4-6, Prep time: 10 min., Cook time: 45 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  3/5

Black Bean Pumpkin Soup

As far as pumpkin or any squashy-type soup goes, I am generally a strong supporter.  Although, I always crave a salty, crunchy topping to contrast the typically sweet soup.  I either do a cheese, nuts, a tart fruit, or a spicy relish.  

This, however, is not one of those soups.  There is a whole can of pumpkin in it, but the taste of pumpkin is very subtle.  You'd have to try pretty hard to even tell it is there.  It does balance out the black bean and cumin flavors, which are the most powerful to me.  It is almost chili-esque.  So, I guess what I am trying to say is that this soup is not very sweet at all.  Scot and I both gave it high ratings!

I did substitute white wine and white wine vinegar for the Sherry vinegar and Sherry.  I was just too cheap, but I am sure the Sherry would be delicious.  

Black Bean Pumpkin Soup

from Gourmet, November 1996 via smitten kitchen

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained

1 cup drained canned tomatoes, chopped (or 1 can diced tomatoes drained)

1 1/4 cups chopped onion

1/2 cup minced shallot

4 garlic cloves minced

1 tablespoon plus 2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 stick (1/4 cup) unsalted butter

4 cups beef broth a

16-ounce can pumpkin puree (about 1 1/2 cups)

1/2 cup dry Sherry

1/2 pound cooked ham, cut into 1/8-inch dice

3 to 4 tablespoons Sherry vinegar

Garnish:

sour cream

coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

(Servings: 4-6, Prep time: 10 min, Cook time: 35 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  3/5

Sweet Potatoes with Pecans, Goat Cheese and Celery

My favorite parts of a Thanksgiving meal:

1.  Gravy.

2.  Mashed potatoes (for the gravy).

3.  Green bean casserole.  

4.  Fresh cranberry sauce (on the turkey...with gravy).

Things I eat every Thanksgiving...because it is Thanksgiving:

1.  Sweet potatoes (always of the marshmallow variety at our house).

2.  Stuffing.

3.  Pumpkin pie.

It isn't that I don't like these things.  I just don't love them.  But I am a firm believe that they must be consumed on Thanksgiving.  The stuffing...I just don't get all that excited about it.  The pumpkin pie...as long as it is covered in whip cream.  The sweet potatoes...how did someone get away with making those part of dinner instead of part of dessert?  

I must start by telling a story about Scot's first Thanksgiving with my family.  That year, we had two full fledged Thanksgiving meals.  We were invited over to my Aunt's house but my family would never not make their own Thanksgiving meal too.  Anyways, at my Aunt's house, we were with a bunch of my extended family.  The food was all amazing.  The sweet potatoes finally got to table, started making the rounds, got to Scot, and he made some comment about how delicious they were.  Word got out that he had never had sweet potatoes before.  And he NEVER heard the end of it.  Even years later, they still teased him.  Poor guy.  Especially since they are now one of his favorite foods.  

In my family, sweet potatoes are a staple at the Thanksgiving table.  Although we have had them in various ways, the most typical is the marshmallow guy.  Which as I hinted at earlier, I strongly disapprove of that dish.  But whatever.  

This sweet potato dish is exactly what I am looking for.  Not that it belongs in a Thanksgiving meal.  Not sure about that.  But it is amazing.  Everything in the relish toppings is so perfect.  The celery, the nuts, the dried cranberries, and of course, the goat cheese.  And Scot rated this a 10.  

Sweet Potatoes with Pecans, Goat Cheese and Celery

by smitten kitchen

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins

4 tablespoons olive oil, divided

1/4 cup toasted and cooled pecan halves

2 tiny or 1 small shallot

2 stalks celery

2 tablespoons flat-leaf parsley

1 tablespoon dried cranberries or cherries (optional)

2 ounces firmish goat cheese

Salt and freshly ground black pepper

2 teaspoons red wine vinegar

1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case the baby isn’t into the toppings. Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.

(Servings: 2-3, Prep time: 5 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  2/5

Rosti

Rosti is a delicious potato dish that we frequently had while we were in Switzerland.  All of the signature Swiss dishes that we had are made of some combo of potato, cheese and pork.  

I guess it is a lot like hash browns, but I like to think the process is more refined.  This recipe calls for boiling the potatoes first and using a waxy potato (like yukon gold).  I thought both choices were key to Rosti, but apparently both issues are widely disputed.  I really enjoyed the waxy potato and also really enjoyed the fluffiness from boiling the potatoes before grating them.  

We had this with a winter kale salad and some cinnamon, apple chicken sausages.  

Rosti

from A Taste of Switzerland by Sue Style

2 1/4 lbs firm waxy potatoes

salt and pepper

4 tbsp butter

2 tsp olive oil

The quintessential Swiss-German dish, a bit like has browns but crustier: boiled potatoes are skinned, grated and pan-fried till golden. Firm, waxy potatoes are essential, as is a heavy-based, preferably non-stick pan.

Boil the potatoes until just tender. Drain and refrigerate overnight.

Next day, peel and grate potatoes coarsely and season with salt and pepper. Heat half the butter and oil in a heavy frying pan and press the potatoes in to make a cake.

Cook over moderate heat for about 20 minutes or until the bottom is golden and crusty.

Invert the Rosti on to a plate. Heat the rest of the butter and oil in the pan, slide the Rosti back into the pan and cook the second side – about 10 minutes more.

(Servings 4, Prep time: ~1 day, Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  2/5

Paysanne Salad

While I was in LA (actually, in Long Beach), I met up with of my long-lost friends.  It was amazing.  And we ate at this little cafe, La Creperie, where I got this 'paysanne' salad.  It isn't clear to me if that is really a good name for this salad, but I just went with it.  

The salad is romaine lettuce, crispy potatoes, and bacon tossed in a Dijon vinaigrette and topped with a poached egg and toasted goat cheese.  

I first had fried potatoes in a salad while I was working on a school project in Mali, Africa.  My team and I worked in a village during the day and some of the younger women in the village would bring us lunch each day.  It was always some sort of meat in a sauce with rice.  But there was sometimes vegetables or something different.  My favorite variation to the norm was the lettuce with fried potatoes tossed in some sort of vinaigrette.  Unfortunately, we were strongly advised not to eat uncooked foods like lettuce so that we didn't get sick from the water it was washed with.  I live on the edge, so I would nibble on it.  I figured they might not even wash it in the village.  Anyways, I just love the idea of fried potatoes in salad.  

Paysanne Salad

For potatoes:

2 medium sized russet potatoes

3 tbsp of vegetable oil

1 tbsp butter

salt and pepper

For dressing:

1.5 tsp of Dijon mustard

1 tbsp of white wine vinegar

2 tbsp of balsamic vinegar

salt and pepper

3-6 tbsp of olive oil

For poached eggs:

4 eggs

1 tsp of white wine vinegar

For salad:

4 slices of bacon, cooked and chopped

2 heads of romaine lettuce, chopped

5 ounces of goat cheese

Start potatoes: Preheat oven to 375 degrees F. In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them.

Meanwhile, prepare the dressing: Whisk together the mustard, vinegars, salt and pepper in a medium bowl. While whisking, slowly add in the olive oil, to taste.

Poach the eggs: In a large, deep skillet or sauce pan, fill with water and bring to boil. Reduce to simmer. Add vinegar. Poach one egg at a time for 4-5 minutes. Place in cool water bath while cooking the others.

To assemble salad: Toss half the lettuce, half the potatoes, and half the bacon with some vinaigrette. Put on plate. Top with two poached eggs and half the goat cheese (formed into a round ball). Optional: toast the goat cheese with a torch. Repeat for second salad.

(Servings: 2, Prep time: 10 min., Cook tie: 1 hour, Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5