A Hungry Bear

brisket and butternut squash chili

Last winter I made a double beef chili recipe that was inspired by something I saw on the cover of October 2008 Bon Appetit, a Texas brisket chili. I still remember how hearty that chili was, but I wanted to try the original version this time. The chunks of brisket really fall apart, and the dried peppers give it a smoky flavor.

Recipe from Bon Appetit, via Epicurious.

Ingredients: 6 large dried ancho chiles, 6 ounces bacon, 2 large onions, 5-pound beef brisket, kosher salt, 6 large garlic cloves, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 15-ounce can fire-roasted diced tomatoes with green chiles (I substituted regular diced tomatoes, after reading the reviews on Epicurious, to keep it from being too spicy), 12-ounce bottle lager beer, 1 7-ounce can diced roasted green chiles (I removed this to keep it from being too spicy), 1/2 cup finely chopped fresh cilantro stems, 1 large butternut squash (about 3 pounds).

Half an hour before starting the chili, rehydrate the dried peppers. (more…)

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pasta with sun-dried tomato cream sauce

If there’s anything good about getting a cold, it’s having an excuse to make rich comfort food. I’ve been fighting off a bug for over a week now, and I’ve decided the best way to cope is with a lot of pasta. This recipe is perfect if you have a cold because it’s easy to make when you’re groggy from cough medicine, the red pepper flakes will clear up congestion, and if you add arugula (or spinach), it’s an immune system booster too.

Adapted from May 2009 Gourmet.

Ingredients: 3-4 ounce hunk of pancetta, 5-6 sun-dried tomatoes, olive oil, 1 medium onion, 3 garlic cloves, 3/4 pound pasta (I used strozzapretti, but any shape would work), 1 large bunch baby arugula (or 1 5-ounce package), 1/2 cup grated parmesan, 1 cup heavy cream, 1/4 cup chopped parsley, 10 kalamata olives, pinch dried red pepper flakes. (more…)

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roasted cauliflower with kalamata vinaigrette

I associate cauliflower with pre-packaged veggie trays and ranch-flavored dip. Other than the one time I tried a recipe that mixed it into a mac-and-cheese dish, I never think about eating it. So it really caught my attention when I saw it in Gourmet magazine, adorned with a little bit of chopped olives but otherwise just - cauliflower. Could roasting it really transform it all that much, from vehicle of sour-cream-dip to an actual side dish that could stand on its own? Surprisingly, yes. Tender on the inside, with a crisp blistery outside - and the salty, slightly tangy dressing complements without taking away from the flavor.

Ingredients: 1 head cauliflower, olive oil, 1 garlic clove, juice from 1 lemon, 1/4 cup pitted kalamata olives. (more…)

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veal cakes over braised eggplant

I was pretty skeptical when I saw this recipe, but since it met several criteria I look for (easy, high protein and low carb; uses a CSA vegetable; and most importantly, is something new that I can share!), I decided to give it a shot.  I learned that cakes don’t have to be limited to crab, and that just because it looks like a burger without a bun doesn’t mean it should be dismissed as a South-Beach-Diet wannabe. These were absolutely amazing, from the subtle dill flavor in the meat to the smooth creamy texture of the eggplant.

Adapted from November 2009 Gourmet (the original recipe is titled “silky eggplant” which is actually a perfect description).

Ingredients: 1 large eggplant (about 1.5 pounds), 1 Tablespoon tomato paste, 1 teaspoon sugar, 1/2 cup water, 1 Tablespoon red wine vinegar, 3 scallions, 1.5 pounds ground veal, 1 Tablespoon chopped fresh dill, flour, olive oil. (more…)

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