Summertime Chili

Look at this beautiful chard...isn't it pretty?

I find it nearly impossible to visit a summer farmer's market and resist the gorgeous arrays of produce. I always come home with more than I need and then spend the rest of the day trashing my kitchen as I cook and prepare it all before that freshly picked goodnessness is lost.

But my repertoire of great warm weather recipes are getting boring as summer dances on and I use them over and over. I wanted something new today so I made something up. I'm calling it Summertime Chili and wow was it good!

 My Summertime Chili

serves 4

Extra virgin olive oil
1 medium onion, cut in large dice
2 cloves of garlic, finely minced
2 generous rounded tablespoons chili seasoning (see below)
1/2  tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon sugar

http://www.bocaburger.com/

1/2 package of Boca crumbles
1 can of your favorite beans---low salt if available----well rinsed and drained. (I used cannellini, the red color matched the chard)
2 large (or 3 medium) roughly chopped Roma tomatoes (include skin and seeds) 
1 cup fresh unsalted tomato sauce
1 cup unsalted chicken or vegetable stock
2 cobs of fresh corn grilled, ‘corn milk’ and corn kernels scraped off. Break cobs in 1/2 and reserve.
1/2  red, green or yellow bell pepper, cut into 1” cubes
1 small cubanel pepper cut in 1” cubes
3 stalks of red chard, stems removed and sliced, greens cut in half lengthwise, rolled and cut into chiffonade 
1 small zucchini, cut into bite size pieces
1 bay leaf
salt and pepper to taste

1/2 disc (1.5 oz) Ibarra Mexican Chocolate      

In a 3 quart pot set over medium heat, sauté onions in 2-3 TBS extra virgin olive oil until soft. Add garlic and sauté for 1 minute until fragrant.  Add oregano, cumin, chili powder and cook 1-2 minutes or until fragrant. Add remaining ingredients (including the cobs) except the zucchini and chard greens. Bring to a simmer and partially cover. Simmer for 30 minutes stirring occasionally. Add chard greens & zucchini, stir and simmer a further 15 minutes.

Remove cobs and serve with dollops of sour cream and thinly sliced green onions.

CHILI SEASONING

3 dried Ancho peppers, stemmed and seeded

2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder

Put everything in a dry skillet over medium heat. Cook, stirring occasionally, until fragrant and the chilis have softened, about 3 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Makes about ½ cup. Store tightly covered in a cool dry place

Tomato! Tomato! Tomato!

Every year, as tomatoes reach their summer peak of perfection, my Southern friends start talking about tomato sandwiches. The right mayonnaise, the right bread, salt or no salt and include pepper? No way!

For 16 years I've listened, smiled my amusement at what I saw as silliness, and ignored the rapturous oohing and aahing over the tomato sandwich. I deigned not to take a bite.

(I bet you know where this is going).  Bill showed up the other day with 3 gorgeous tomatoes from his enviable garden.....one of them as big as a grapefruit that he called a Cherokee red. "Eat this first," Bill instructed and I spent all of the next day mulling the use of this prized tomato. The bottom line? It had to be a tomato sandwich but a tomato sandwich on my terms.

Sorry all, no Dukes for me. I used Hellmans, skipped the salt, skipped the pepper and traded the white bread for a doughy soft burger bun. (Better to sop up those juices.)

Bill's tomatoes and my Hellmans

They were all right. The sandwich was heaven. I ate two. I was a fool to wait.

"Who’s Your Mama….?

.....Are You Catholic and Can You Make A Roux?" That’s what greeted me every time Fred opened his front door. All brazen as can be. Daring me, my Yankee self, to try my hand at roux.

Not that lovely French roux of unsweetened butter and flour cooked to a shiny off white paste. No. This was a mix of plain old vegetable oil (and/or bacon fat or grease) mixed with equal parts plain flour and slowly cooked (seemingly for hours) until it turned almost the deep color of reddish brown mahogany. 

I put off that challenge as long as I could until one day---years later---I screwed up my courage and made a gumbo which of course, has to start with that roux.

Here’s Gumbo y’all…my way