What's Cookin'
Mar zet Bas zet
SUPER CHILIS from page 91
of Franklin
32654 Franklin Road
in the Villa,cfre at Franklin
248.626.2583
Fax
248.626.9275
Market Basket's
Village Pizzeria
Romemak. gFetidtt
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Large
Traditional
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offer expires 2/28/03.
One pizza per coupon. Must have
coupon at time of purchase.
L
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Traditional Pizza
Barbeque Chicken Pizza
Blue Cheese Pizza
Shrimp Pizza
Pesto Pizza
Artichoke/Sun Dried
Tomato Pizza
3 Cheese Pizza
Greek Pizza
Goat Cheese/Eggplant Pizza
Many More!
Cali gear Oder IA)
30 Minute Pick-up
was invented specifically for making
chili.
Some folks make their own chili
powder rather than use commercial
blends for complete control over their
stews. And like most blended spices,
such as curry, each recipe is different.
Why do many recipes that call for
chili powder also include more of the
same ingredients already included in
the mix? Because cooks may like more
of one flavor than another. Some will
add more garlic or cumin. Others like
some extra "heat" in the form of
cayenne pepper or minced jalapeno.
Try one of these recipes:
LAMB AND WHITE BEAN CHILI
2 T. vegetable oil
2 pounds ground lamb
1 1/2 cups chopped onion
1 T. minced garlic
1 red bell pepper, chopped
1/2 cup chopped celery
1 can (28 oz.) diced tomatoes, with
liquid
1 can (12 oz.) beer, any kind
1 t. kosher salt
1/2 t. ground pepper
2 t. dried oregano
1 t. ground cumin
2 whole cloves
1 bay leaf
2 t. dried red pepper flak es
1 can (15 oz.) great northern beans or
cannellini, drained
1 lemon, cut into thin wedges
Hot pepper sauce (such as Tabasco),
to taste
Heat oil in a large pot over medium-
high heat. Add lamb and cook, stirring
frequently, until the lamb is no longer
pink. Drain well.
Add onion and garlic and cook, stir-
ring occasionally, for 5 minutes. Add
bell pepper and celery and cook 5 min-
utes more, stirring occasionally.
Add the diced tomatoes, beer, salt,
pepper, oregano, cumin, cloves, bay leaf
and dried pepper flakes. Bring to a boil.
Reduce heat, cover and cook 30 min-
utes. Remove cover, add beans and con-
tinue to cook until thick.
Adjust salt and pepper and serve with
a squeeze of lemon and hot pepper sauce
on the side. Makes 8-10 servings.
FIVE-BEAN CHICKEN CHILI
2 T. olive oil
2 cups chopped onions
1 T. minced garlic
2 pounds ground chicken breast meat
1 large bell pepper (any color),
chopped (about 1 1/2 cups)
2 jalapeno chills, seeded, minced
(wear gloves)
2 T. chili powder
1 T. red wine vinegar
1 t. sugar
1 can (28 oz.) crushed tomatoes in
puree
1 cup cooked black beans, drained
1 cup cooked kidney beans, drained
1 cup cooked cannellini beans,
drained
1 cup cooked red beans, drained
1 cup cooked garbanzo beans, drained
Salt and pepper to taste
1/2 cup fresh chopped cilantro
Heat oil in large pot over medium-
high heat. Add the onions and garlic
and cook for 5 minutes, stirring occa-
sionally.
Add the ground chicken and cook,
stirring frequently, until cooked through.
Add the chopped pepper, chilis, vinegar
and sugar. Stir well. Add the tomatoes,
all the beans and salt and pepper to
taste.
Bring to a boil, reduce heat and cook,
stirring occasionally, for 30 minutes.
Adjust seasonings to taste. Serve in
bowls, garnished with chopped cilantro.
Makes 8 servings.
1 can (6 oz.) tomato paste
2 cups (or one15-ounce can) beef
broth
Salt and pepper to taste
Heat oil in large pot, medium-high
heat. Add onions and garlic. Cook, stir-
ring occasionally for 5 minutes. Add the
beef and cook, stirring occasionally for 5
minutes more.
Add remaining ingredients and bring
to a boil. Reduce heat, cover and cook
for 1 hour. Remove cover and cook
another hour until thickened.
Adjust seasonings to taste and serve.
Makes 8 10 servings.
-
OLD FASHIONED
NO-BEAN CHILI
2 T. vegetable oil
2 cups chopped onions
1 T. minced garlic
2 pounds ground chuck
1 large green bell pepper, chopped
4 T. chili powder
1 t. sugar
1/2 t. ground cayenne pepper, or to
taste
2 T. dried parsley flakes
1 bay leaf
1 28-oz. can diced tomatoes with liq-
uid
VEGETARIAN CHILI
Really more a very thick soup or stew
with chili flavors.
2 T. olive oil
2 cups chopped onion
1 t. minced garlic
1/2 cup chopped celery
1 cup chopped red pepper
1 cup 1/2-inch diced carrots
2 cups 1/2-inch diced zucchini
1 can (28 oz.) diced tomatoes
1 can (15 oz.) garbanzo beans,
drained and rinsed
1 (15 oz.) kidney beans, drained and
rinsed
3 T. chili powder
1 T. dried basil
1 T. dried parsley
1/2 t. ground cumin
1/2 t. ground cayenne pepper, or to
taste
1 t. dried oregano
Salt and pepper to taste
Fresh chopped cilantro, garnish
Grated or shredded cheddar cheese,
garnish
Sour cream, garnish
Heat oil in large pot, medium-high
heat. Add onions, garlic and celery.
Cook, stirring occasionally for 5 min-
utes. Add the beef and cook, stirring
occasionally for 5 minutes more.
Add remaining ingredients and bring
to a boil. Reduce heat, cover, and cook
for 40 minutes. Remove cover and cook
another 20 minutes or until thickened.
Adjust seasonings to taste and serve
in bowls, garnished with cilantro, cheese
and sour crearn. Makes 8 servings. ❑
pagne sorbet; tuiles (curved cookies)
and a chocolate tower with
carmelized walnut and honey
delight.
Scattered throughout are style
tips and chef tips.
The final chapter on entertaining
helps you create a romantic dinner
for two, a traditional Sunday din-
ner, a drinks party, and a celebra-
tion dinner.
This book is amazing and defi-
nitely for the experienced kosher
cook. ❑
KOSHER COOKBOOKS from page 91
248.626.2583
Cater Fartie4
?2itua
1/24
2003
92
"Through Ou r Doors
Come Only the Finest"
encroute (with puff pastry); confit
of duck (cooked slowly in fat which
intensifies the flavor); or tsimrnes
with dumplings.
Piece de resistance in desserts?
Don't ask! Roasted pineapple with
vanilla ice cream and chili; chain-