I thought chili would be a great dinner to enjoy during the Superbowl, but first we needed a vegetable, of course. I made a Cook's recipe for oven-roasted mushrooms and fennel with sliced radishes. It was really really good! The veggies are tossed in a mustard vinaigrette.
And what better to accompany chili than cornbread? This was from the Bread Baker's Apprentice--the only quick bread he includes, because he loves it so much. He calls for crumbled bacon on the top, but I didn't like the idea of that on the leftovers, so I skipped it. The bread is very sweet and sticky, made with coarse cornmeal and frozen corn kernels. It was good, but I like it a little less cakey.
And the chili! I started with a recipe from Penzey's, which has you roast short ribs to get a lot of the fat off, then add chorizo to the chili. I also added adzuki beans. I actually just got a box from Penzey's, so had a good time with my new Mexican oregano, and Ancho chile powder, along with a bunch of other things. I was worried it would end up tasting like tomato soup with meat in it, but it was very good, topped with 2% Greek Yogurt and cilantro.
In that box of spices was my impulse purchase, juniper berries. Guess it's time for me to walk the walk and go locate some fresh rabbit...
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