Monday, January 10, 2011

Recipes forJanuary 10th with Roger Peet

Pumpkin Chili with Roasted Pepper-Cilantro Cream
Soak Kidney beans overnight. Drain and cook with plenty of water until tender- about an hour+. Do not salt until cooked. Drain again.
Peel and chop a small pumpkin or other winter squash into cubes, roasting with a little olive oil and S & P in a very hot oven
In that oven, toss in 2 heads of garlic that have their tops chopped off and are wrapped in foil. Take both out in 20 minutes.

Make Chili Paste: 
Toast a tablespoon or so each of cumin seeds & oregano
Add same amounts of cinnamon, cocoa, spanish paprika and remove from heat
Soften a variety of dried chilis: Ancho, New Mexico, California, Chipotle, etc. by soaking in boiled water, covered, for 5 minutes
Blend with the spices and few cloves of garlic, adding soaking liquid if necessary.

If using meat, brown in cooking pot before following the next instructions

In a large heavy-bottomed pot, sautee 2 chopped onions in olive oil & salt until translucent
Add beans and a large can of whole tomatoes, or fresh blanched, de-skinned ones if it is the season
plus the pumpkin, a big heaping scoop of chili paste, the squeezed, roasted garlic, S & P, stir, and let simmer, uncovered

Roast many green or anaheim peppers in a very hot oven on on a grill until skin is blistered/blackened
If roasting in the oven, use a pan on the rack underneath so they can drip- they will
Peel off whatever skin will easily come off, and tough tops/seeds- then puree with a dash of salt & a splash of lemon juice. Reserve half while putting the other half in the chili.

With the reserved half, blend with the second head of roasted garlic, a big handful of fresh cilantro, a teaspoon of chili paste, a dash of sugar, S & P and a cup of thick yogurt

Adjust seasoning on chili: S & P, a dash of sugar, more chili paste, cocoa, etc.
Serve with a dollop of Roasted Pepper-Cilantro Cream

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