Wednesday, November 11, 2009

Recipes for November 9

Pumpkin Chili &/or Acorn Squash Italian Sausage Chili
Soak beans overnight in plenty of water (kidney in this case, but you can use black)
Cook beans in fresh water with a bay leaf (with NO salt!) for an hour or two, til tender but not mushy
Add salt and pepper now & put aside
Toss a whole pumpkin or squash into the oven and bake at 400 til semi-soft. This will make it easier to deal with
When cooled, peel, scoop out seeds and cube
Make chili paste- this is where your chili gets its flavor
Soak dried Ancho & New Mexico chilies, and chipoltles if you can stand the heat- soak in boiled water, covered, til tender
Puree with garlic, cumin, S & P, Spanish smoked paprika, tomato paste and some cocoa powder- Make a lot and it will be available for future uses
Sautee plenty of onions, garlic and green peppers in olive oil
Add cumin & oregano
Add sausage and brown, if using
Add a scoop of chili paste, cubed pumpkin or squash, a can of chopped tomatoes, a bit of water or beer or wine to cover, put a lid on it, simmer til everything is tender
Add beans & adjust flavors- more chili paste? Salt? Cocoa to warm it up? This is the fun part. If it is too thin, just cook for a minute with the lid off to reduce. If it is too thick, add liquid and adjust seasoning

Roasted potatoes with Aioli
Clean potatoes- creamers or butterlings are good- cut out bad spots and if gigantic,
cut in half
Toss potatoes with olive oil, salt, and any fresh herbs like rosemary, thyme, sage.. dried herbs are ok in this case too
Take whole heads of garlic and delicately chop the tops off while retaining their shape
Pour a little olive oil 'under the hat' of the garlic head and place in pan
Bake at 400 for about 45 minutes to an hour, tossing gently to brown them evenly
Without burning your hand, squeeze the now-soft garlic heads over the potatoes
Serve with Aioli

Pulse together 1 room temp egg, a clove of smashed garlic, a spoonful of Dijon mustard, a teaspoon of salt, a tablespoon of lemon juice and 1/4 cup of olive oil
Gently pour in a thin stream of remaining 3/4 cup olive oil while machine is running- you'll hear when it gets thick
Stop and check consistency
This can be done easily by hand- just use the egg yolk, and have a good whisk and a strong arm

Arugula and Frisee Salad with beets
Wash gently, dry, chop with a sharp knife and add a sweet-ish dressing to counter the pepper/bitterness
Cook & peel beets as in previous recipes
Use a previous Ginger Vinaigrette recipe and add a spoonful of honey, apricot jam, agave syrup, or preferred sweetener

Baba Ganoush
See previous recipe

Wealth Underground Farms donated the peppers, eggplant & pumpkins. Urban Gleaners/Sea Change Gallery donated the frisee, arugula and squash. Derek was my helper
Thank you!

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