Chewy and Decadent Gourmet Chocolate Chunk Cookies

Chewy and Decadent Gourmet Chocolate Chunk Cookies

What is better than fresh from the oven chocolate chip or chunk cookies?  The chewier… the better.  This recipe won’t disappoint you if you’re looking for that ideal cookie….

Ingredients:

2 cups + 2 tbsp all-purpose flour

1/2 tsp baking soda

1/2 teaspoon salt

1 1/2 sticks of unsalted, melted butter (then cooled)

1 1/2 cups packed golden brown sugar

1 large egg

1 large egg yolk

2 tsp real vanilla extract

1/2 cup chopped pecans or walnuts (optional)

3/4 cups broken gourmet semi-sweet chocolate bars (or 2 cups commercial chocolate chips or chunks)  I prefer Michel Cluizel 72% bars (you can find a great selection at Whole Foods)

3/4 cups broken gourmet dark chocolate bars (broken into very small pieces)

Directions:

Place oven rack in the middle (or lower middle) of the oven.  Preheat oven to 325.  Line a baking sheet with parchment paper.  Combine flour, baking soda and salt in a bowl.  In a sauce pan on VERY low heat, melt the butter slowly.  Set aside and allow to cool.

In a large mixing bowl, beat the melted (and cooled) butter and sugars together with a mixer – medium speed (approx 2 minutes) Beat in the egg, york and vanilla until smooth.  You want to mix it long enough that the blend starts to lighten in color and looks like it’s beginning to whip (about 3 minutes).

Place mixer on the lowest speed and very slowly add the flour mixture a small amount at a time… approximately 1 minute.  Do not over mix.. just do this enough to blend the flour. Pour in the chocolate chunks or chips and stir with a spoon until well-incorporated.  If using nuts, add them here and blend with a spoon. Chill the dough in the refrigerator for 10 minutes.

Take approximately 2 tablespoons of dough at a time and roll the dough into well-formed balls.  Lay them on the baking sheets about 1.5 to 2 inches apart.  Bake the cookies for 7 minutes.. then rotate the cookie sheet.  Bake another 7-12 minutes.  The edges should just barely begin to brown.  The center will look puffy.

Remove the baking sheet and let the cookies cool for 10 minutes.  Transfer to a wire rack to allow the cookies to completely cool.  Enjoy!

Shipping Overseas:  Cookies with chocolate chips are not recommended during the hottest months in Iraq as chocolate may melt.

* Don’t pack crisp and soft cookies together: the moisture from the soft cookies will seep into the crisp cookies, making them lose their delightful crunch.

* Don’t overstuff your container. Your cookies may be damaged. Likewise, don’t under-pack your container. The cookies should fit snugly. If you have too much space, crumple up a bit of tissue paper to fill the holes.

* Individually wrap your cookies with saran wrap to keep them moist.

* Pack your tin or container in a heavy-duty cardboard box that’s large enough to allow a two- to three-inch cushion between the tin and the wall of the outside box.

* Place a layer of shipping peanuts, air-popped popcorn, or crumpled paper on the bottom of your shipping box. Set your cookie tin on this bottom layer. Then fill in the sides and top with more shipping materials.

* Seal the shipping box with heavy-duty shipping tape. Place a mailing label on the box, and you’re ready to send those treats on their way.

* Readers have also recommended using coffee cans or empty Pringles containers for shipping cookies.  Another reader suggested suggested packaging them in styrofoam and chill packs.  Layer each cookie in plastic bags and then wrap in newspaper.

Please check with your post office as they will also have excellent shipping suggestions.

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S’Chee (Russian Cabbage and Brisket Soup)

S’Chee – Russian Cabbage Soup

S’Chee (I’ve been pronouncing this “Shay” my whole life and was just corrected by a nice reader who said it’s actually “Shchee”) is a very traditional Russian cabbage soup.  The recipes vary and have been passed from family to family in different regions for generations.  This is the recipe my family has used for decades (and no we aren’t Russian 🙂

Making this soup is a process and takes the better part of a day.  Plan to prepare it slowly, without pressure and enjoy the process.  You won’t believe the flavor… It makes enough for about 8-10 very healthy servings.  We used to make it and freeze smaller servings to enjoy overtime.   Once you’ve made this, this soup will become part of your family’s winter tradition too.

Ingredients, divided by steps:

3 pounds fresh beef brisket

4 pounds beef marrow bones, cracked

1 large yellow onion

3 carrots

1 parsnip

1 turnip

____________________________________

8 cups boiling water

3 pounds, fresh tomatoes – peeled, chopped (or 1 large can sold pack tomatoes – drained)

1.5 tablespoons of tomato paste

Herb bunch: 6 sprigs parsley, 3 leeks (white parts), 3 celery tops, 2 bay leaves, 5 sprigs of fresh dill – tie together

2 tablespoons of sea salt

_____________________________________

1 cup finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

3 garlic cloves, diced

1 pound sauerkraut

7 cups of shredded cabbage 

_____________________________________

4 tablespoons sugar

3 tablespoons – fresh lemon juice

1/2 cup finely chopped fresh dill

1 pint sour cream

Preheat the oven to 500 degrees.  In a large, shallow roasting pan arrange the meat, bones and whole/peeled onion, carrots, parsnip and turnip (all in one layer in the pan.)  Roast for 20 minutes on the middle shelf of the oven, turning the meat and vegetables occasionally so they brown on all sides.  Then transfer each piece to a large soup stockpot and put remaining fat in roasting pan in a small bowl to be saved for later.

Into the roasting pan – pour the 8 cups of water.  With a metal spatula or large spoon, scrape all the remnants at the bottom of the pan and mix into the water.  Empty this mixture into the soup stockpot.  If the meat and vegetables are not covered – keep adding a bit more until they are.  Just don’t add too much of this water or the soup base will be diluted.

Adjust the temperature so the kettle is cooking over a medium heat.  As it’s cooking, use a slotted spoon to skim off the foam and scum that appears to rise to the surface.  This will happen for awhile… keep skimming. When the stock reaches a boil, turn the heat down to barely a simmer… don’t let it boil.  Skim again and then add the tomatoes, tomato paste, herb bunch and salt.  Partially cover the stockpot and simmer very slowly for about 2 hours, skimming consistently during this time.

While the stock is simmering, use your largest frying pan… heat 5-6 tablespoons of the beef fat you reserved earlier.  Add the chopped onions, celery and carrots.  Cook them over low heat, stirring occasionally until they barely color.  Just before you remove them, add the garlic. . . You don’t want to cook the garlic too long or it will burn and lose flavor.  This process will take about 15 minutes.

Wash sauerkraut in a sieve under cold water.  This will ensure the brine in the sauerkraut doesn’t overwhelm the flavors in the stock.  Squeeze all the water out of the kraut -one handful at a time and chop it up. Add sauerkraut to the same frying pan with the other vegetables.  Cook thoroughly for a minute or two on medium heat – then lower the heat and blend with other vegetables.  Cook until the cabbage begins to wilt. At that point, reduce heat again and partially cover the pan.  Add a spoonful of the stock from the stockpot every 8 minutes or so to moisten the vegetables, and let them slowly braise for about 30 minutes.  Remove the pan from the heat and put it aside, partially covered.

When the soup in the stockpot has cooked for about 2 hours, with a slotted spoon – remove all the vegetables and the herb bunch and throw them away.  All of their flavor is now in the stock and they are no longer needed.  Add back to the stock – the braised cabbage and vegetables.  Stir in the sugar and lemon juice and bring the soup to a boil… then reduce the heat to a low simmer.  Cook, partially covered, for another 1.5 hours.

At this point, the S’Chee should be done. However, if you feel the stock hasn’t reached it’s full flavor but the brisket is tender – temporarily remove the brisket and continue cooking the stock.  The brisket should be very tender and just falling apart… just don’t overcook the meat or it will lose this tenderness.

When you feel the soup is done… turn off the heat and remove all the marrow bones.  Just make sure all there isn’t any marrow left sticking to the bone – all of it should be in the soup, so scrape it out if you need to and add it to the soup.  This is what gives the stock its rich flavor.  Let the soup rest awhile so that the fat will rise to the top.  Skim as much of it as you can and reheat the soup again before serving.

Pour soup into large soup plates and float a tablespoon of sour cream on each serving.  If you like to serve from a tureen, pour soup into a heated tureen first and pour the 1/4 chopped dill on the top before ladling the soup into bowls.  Serve with dark bread or pumpernickel.

This soup is so flavorful and hearty, it is a meal in itself….

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Laura’s Sausage, Wild Mushroom and Sourdough Stuffing

Sausage, Wild Mushroom and Sourdough Stuffing

Every Thanksgiving I make this stuffing.  It uses the best ingredients from my Wine Country heritage – wine (of course), sourdough bread, fresh herbs and wild mushrooms!  It is simple and can be a bit of “chef’s delight” as each batch is a little different.  I never stuff the turkey as I believe it increases cooking time and really doesn’t add to the stuffing’s flavor.    Additionally, this should always be made on Thanksgiving and not assembled in advance.  It’s best if it is done just before you intend to serve it.

This recipe is more of a guideline – as you should taste as you go to perfect the flavor to your personal; tastes.  I guarantee this recipe will not be dry and is loaded with good flavor if you make sure you use all fresh, good quality ingredients.

Ingredients:

• 1 pound sourdough bread, cubed 1/2 inch thick
• 1 pound bulk Boulder pork sausage (or good quality)
• 1/4 stick butter (possibly more)
• 1 large yellow onion, chopped
• 3-5 large celery stalks, chopped
• 3 garlic cloves, minced
• 3/4 cup, good quality chicken stock/broth (not low sodium)
• 1/4 cup dry white wine
• 1.5 pounds crimini, oyster and other wild mushrooms that chop well, chopped – not too small
• 1/2 cup (or more) chopped fresh poultry seasoning (not dried!)
• 1/2 – 3/4 cup fresh chopped parsley
• 2 eggs, beaten until blended

Instructions:

Place bread cubes on a large baking sheet… toast at 400 degrees until lightly brown (about 12 min)  Transfer the bread to an extra large bowl.

In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.)  Drain fat… transfer to the large bowl with the bread.

Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan.  Add the onion and celery and saute’ for 1.5 minutes.  Add garlic at the very end until fragrant (about 1 min).  Transfer to the bowl with the bread.

In the same pan, add some butter and a splash of wine and saute’ the mushrooms until juices are rendered.  Add to the bread.  Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated.  Dust with salt and pepper and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend.  Mixture should be very well blended and moist.

Butter a large, deep baking dish (at least 13 x9).  Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes.  Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer)

Happy Thanksgiving!

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Whipped Sweet Potatoes with Brown Sugar-Pecan Topping

Whipped Sweet Potatoes with Brown Sugar & Pecans

This dish is another Thanksgiving tradition in our house.  It’s simple and can be flavored many ways. Sometimes I will use a splash of Grand Marnier or Bailey’s… other times I’ll use a bit of orange zest… just depends upon what I’m serving and what is on the counter next to me when I’m cooking!

Ingredients

5-6 lbs of red-skinned sweet potatoes (sometimes called yams)

1 cup golden brown sugar

1/2 cup whipping cream

5 tablespoon butter, room temperature

1 teaspoon of ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 tablespoon of real vanilla extract

3/4 to 1 cup chopped pecans

optional:  splash of either Bailey’s, Grand Marnier or Brandy – but NOT all three!!!

Preheat your oven to 325.  Pierce all the potatoes with a fork.  Place sweet potatoes on a baking sheet and bake until they are very tender when poked with a fork.  Remove from the oven and let them cool down.

Take a round baking dish (approx 2-3 qt) and butter it.  Cut the potatoes in have and spoon the inside away from the skins into a large bowl (I use my KitchenAid mixer)  Add 3/4 cup of the brown sugar, the whipping cream, butter, all spices and vanilla.  Using an an electric mixer set on medium -beat until smooth. Be careful not to turn the mixer on too high a speed or the potatoes will splatter.  You want the potatoes to be smooth.  I usually whip them until all the lumps are gone.  You may also taste as you prepare this to tweak the flavor you are trying to achieve.

Spoon the whipped mixture into the baking dish.    Smooth the top with a spatula.  Add the pecans and the remaining brown sugar to completely cover the top of the sweet potatoes.  Add more pecans or sugar if needed.

Bake in the oven at 325 until heated through (usually about 30 minutes.  Serve hot.  It tastes like dessert!!

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Donna’s Vermont Shepherd’s Pie

Vermont Shepherd’s Pie

Submitted by: Donna Akers

 

 

1-1.5lbs. ground beef

1.5 pounds (approx 4 or 5) mashed russet potatoes

1 can cream style corn

8 oz corn (fresh, frozen or canned)

1 cup shredded cheddar cheese

Salt

Pepper

 

Barely brown ground beef and drain.  Add some salt and pepper to beef while cooking.

Heat oven to 375.

 

Spray  a medium-sized baking dish with cooking spray. Put hamburger on the bottom.  Pour both kinds of corn evenly over the top of the hamberger. Spread the mashed potatoes over the top of the corn.  Sprinkle with cheese.  Bake, uncovered  @ 375 for 1/2 hour or heated through and sides are bubbly. Let stand for 10 minutes before serving.

 

VARIATIONS: 

1.  Add onions and garlic to hamberger.

2.  Quicky version:  heat potatoes and corn  while hamberger is browning on stove top first, assemble as above, bake @ 450 for 20 minutes. Let stand 10 minutes (if you can wait that long!)

This is a basic recipe that you can modify easily to make your own, using your own vegetables and seasonings.

 

 

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Roasted Winter Squash Soup

Roasted Winter Squash Soup

Reprinted with Permission: By Caron Golden (www.sandiegofoodstuff.com)

(In her own words from her blog www.sandiegofoodstuff)

I’ve been making winter squash soup for years and years but usually I peel the squash, cut it up, get rid of the seeds and cook it in stock before pureeing it. That’s perfectly fine, but I wanted to find out if roasting the vegetables would bring out a more intense, earthy flavor.

So, instead of peeling the squash, I simply cut them into pieces, saving the seeds for toasting later, and also cut up a sweet potato and several carrots. I love roasted garlic, so I used the peeled cloves of half a head. All this went on a large baking sheet, tossed with olive oil, dried thyme and kosher salt. Ordinarily I would also include pepper but I’m giving some of this to my mom, who can’t eat pepper. I then poured homemade chicken stock and Manzanilla sherry over the vegetables. The vegetables went into a pre-heated 400-degree oven and roasted for about 45 minutes, until they were brown, soft and caramelized.

Once the vegetables cool a bit, you can easily pull the skin off the squash. While they were cooling, I pulled out my favorite blue Le Creuset dutch oven and added some olive oil. Once that had heated up, I added chopped leeks, minced garlic and grated ginger, sauteeing until they were just starting to turn golden. With the squash peeled, I added the roasted vegetables to the pot, incorporating them into the leek mixture. Then I added a quart of chicken stock and brought the soup to a slow boil. I turned down the heat and covered the pot, letting the soup simmer for about 15 minutes.

At that point, it’s time to pull out the immersion blender and puree the soup. I like to leave it just a little chunky. Taste and adjust the seasonings, perhaps even add some water or more sherry if it’s too thick.

And, remember those squash seeds? Don’t let them go to waste. Rinse them thoroughly in a colander, removing as much of the stringy pulp as you can. Let them dry, then toss them in a bowl with just enough olive oil to coat them and perhaps some garlic salt (you could use any spice or herb, actually).  Spread them on a baking sheet and toast them for about 30 minutes at 350 degrees, periodically stirring them around. You want them nice and golden brown.

These are great for snacking, but, of course, I’m serving them on top of my soup, along with some sour cream (no time to run out for creme fraiche) and fresh thyme leaves from my garden. Thanks to my friend Angela, who is stopping by for dinner, I’ll have a warm sourdough baguette from Bread & Cie to dunk with, along with butter from Spring Hill Jersey Cheese.

HERE IS THE RECIPE:

Pre-heat oven to 400 degrees.

Step 1:

1 kabocha squash (about 3 lbs.)

1 acorn squash (about 1.5 lbs.)

1 medium-size sweet potato

5 carrots

½ head of garlic, peel cloves but leave whole

½ cup chicken stock

½ cup sherry (I used Manzanilla sherry)

¼ cup olive oil

1 tsp. dried thyme

½ tsp. kosher salt

¼ tsp freshly ground pepper (optional)

 

Cut squashes in half and spoon out seeds. Save seeds for later. Cut squash halves into quarters. Put on large roasting pan or large heavy sheet pan. Wash and cut carrots into 1-inch pieces. Add to squash pieces. Wash and cut sweet potato into large chunks and add to pan. Toss in garlic cloves. Drizzle olive oil on vegetables. Sprinkle thyme, salt and pepper on vegetables. Toss mixture with hands to coat vegetables. Add stock and sherry. Roast for 45 minutes or until the vegetables are soft and caramelizing, stirring about halfway through. When vegetables are out of the oven, let them cool, then pull off skin from squash pieces and discard.

 

Step 2:

2 leeks, trimmed of green, cleaned, and chopped

5 cloves garlic, minced

½-inch piece of ginger, peeled and grated

¼ cup olive oil

1 quart chicken stock

Roasted vegetables from Step 1 above

1 tbl. fresh whole thyme leaves

Crème fraiche or sour cream

 

*Roasted squash seeds

Preheat oven to 350 degrees.

Rinse seeds thoroughly in colander, removing stringy pulp. Let dry. Toss seeds in a bowl with just enough olive oil to coat along with a dash of garlic salt. Spread seeds in a single layer on an oiled baking sheet. Roast for about 30 minutes, stirring every 10 minutes, until golden brown. Great snacking but if you can hold out, sprinkle on the soup.

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Chicken Tikka Masala

Submitted by Kim Johnson

Ingredients:
1 2- inch long hot green chile or serrano (i usually use a jalapeno because my kid don’t like things too hot)stemmed and seeded, or not depending on your desire of heat.

1 1 inch piece of fresh ginger peeled and chopped. I have used the stuff in the jar and it works just as well, I just add a little extra.

1 28 oz can whole tomatoes

8 tbs unsalted butter

1 recipe Roasted Tandoori chicken (recipe to follow this) meat removed from bones in large pieces; try not to shred. About 5 cups

2 tsp sweet paprika

2tbs cumin seeds, toasted and ground ( I use ground cumin from the jar)

1 cup heavy cream

Kosher salt

2 tsp garam masala (I like this seasoning so I add about 3 tsp)

3/4 cup coarsely chopped fresh cilantro. ( I always put more on mine because I Love Cilantro)

PREPARATION:
1. In food processor, pulse the chile and ginger till very finely choped. Add the canned tomatoer with their juice and process till the mixture is pureed. Set aside.
2. melt 6 tbs of the butter in 6 – 8 quart dutch oven over medium heat. When the foam subsides, add about a third of the chix pieces and cook, stirring frequently, until the chicken absorbs some of the butter an dbegins to brown, 3 to 4 min. With a slotted spoon, transfer the chix to a plate. Repeat with the remaining two batches of chix.
3. Add the remaining 2 tbs butter to the pan. When it’s melted, add the paprika and 4 tsp of cumin and stir till the spices just begin to darken, 10 – 15 sec.
4. immediately add the tomato mixture. Simmer vigorously, uncovered, stirring frequently, until the sauce has thickened slightly, 6 to 8 min. Add the cream and 1 tsp kosher salt and stir well.
5. Add the chix and stir gently to mix. Reduce the heat to med low and simmer, uncovered, stirring occasionally for 10 min. Stir in the garam masala and remaining cumin. Remove from heat, cover and allow to rest 15 min. Taste and add more salt if needed.
6. Transfer to serving bowl and garnish with cilantro.

And now the Tandoori Chicken…

I usually make this a day or two ahead of time and just keep it in the refrigerator.

12 bone-in chix thighs

1 cup plain nonfat yogurt

1/3 cup fresh lemon juice

1 tbs peeled and finely chopped fresh ginger (again from a jar will work I just add a little more)

1 tbs finely chopped garlic (from a jar will work but fresh is better, as with everything!)

2 tsp ground coriander

2 tsp groun cumin

2 tsp garam masala (I always add a little more , only because I love this spices flavor)

1 1/2 tsp kosher salt

1/2 tsp cayenne

Few drops of red and yellow food coloring (optional)

1 lemon cut in half.

1. Marinate the chix. Remove the skin and trim excess fat from the chix. With sharp knife cut three or four long, diagonal slits on each thigh, against the grain, almost to the bone.
2. In lg bowl mix the yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, kosher salt and cayenne. stir in food coloring. Add the chix, turning to coat and making sure that the marinade gets into all the slits in the chicken. Cover and marinate in the refrigerator, at least 2 hrs. and up to 12. ( marinate mine overnight which means I probably marinate it for about 15 + hrs.)
3. Roast the chix Position a rack in the center of the oven and heat the oven to 375. Line a large rimmed baking sheet with foil. Roast chix till juices run clear or thermometer reads 170. About 45 min.
Squeeze the lemon halves over the chix.

If you want this for a stand alone meal and not to use in the Tikka Masala, you can cook as directed above or cook on a grill over med/high heat. Be sure to oil the grill liberally. About 5 min a side. After flipping turn heat to low and cook covered, flipping occasionally till no longer pink near bone. About 10 – 15 min for small and 15 – 20 for lg. Before serving you can brush with melted butter and squeeze lemon halves on top. garnish with lemon wedges and sliced onions.

ENJOY

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Peggy’s Sensational Gravy

Peggy’s Sensational Gravy

To quote my mother, she is the “Queen of Concepts” not step-by-step recipes.  I asked her to please share her “concept” on how to make gravy as it is probably the best gravy I’ve ever tasted…. ever.

Being “conceptual” isn’t a bad thing, as creative chefs have a knack of making something good from what is around. However, when you can plan to make sensational gravy for the holidays, here is the basis of her technique in her own words:

 

Ingredients:

Lots of turkey necks (10!!!) with a couple of wings and a drumstick (lots of bones being key to a good broth).  

8 celery whole stalks

1-2 yellow or white onions (leave skins on)

4 medium to large carrots

2 leeks, rinsed well and split

2 parsnips, rinsed and root cut off

1 bay leaf

1/2 bunch italian parsley

1 whole bulb of garlic split across, no need to peel

1 teaspoon sea salt 

1/2 teaspoon whole peppercorns.

 

Preparation:

Put all turkey parts in large stock pot, add other ingredients and cover with cold water and if you like a good amount of boxed chicken broth. Over high heat bring to low boil, then simmer for about 3 hours (DO NOT LET IT BOIL) skimming off foam/scum as needed.  

Remove from heat, cool (temp?? don’t know, see what the experts say) and strain through colander reserving only the broth.  Strain the broth again through cheesecloth.  

At this point, I reduce it more to taste as I like it to be a rich reduction. You may tailor it to suit your audience. To suit myself, I add some mushrooms and shallots that have been sauteed and reduced as in the mushroom filling, except in a larger cut/dice.  This way they have that intense flavor.  

Beyond that I add some turkey meat from the gelatinous boney areas i.e. neck and thigh meat (not from broth as it will not have flavor).

Once your turkey has roasted, set the pan over medium heat on the stove top. Discard all but 2 Tb of fat.  To the pan add 2 Tb of butter.  When melted add 1/2 up of white wine,  2 to 4 Tb of AP flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour. Once you have a consistent paste add the finished warm stock in a steady stream while you stir to work out any lumps. Cook (simmer) until the gravy has thickened, about 10  minutes. Season to taste with salt and pepper and serve.

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Old Fashioned Meatloaf

Meatloaf isn’t sexy… but if you’re going to make it… make it good! This recipe uses the traditional 3 meat blend but also includes lightly sauteed vegetables… you can also roast them quickly in the oven if you want a touch of that roasted flavor.

Meatloaf – Ingredient List:

* 3 tablespoons olive oil
* 1 large zucchini, finely diced
* 1 red bell pepper, finely diced

* 1/2 serrano pepper, finely diced

* 1 yellow pepper, finely diced
* 1 yellow onion, finely diced
* Salt and freshly ground black pepper
* 6 cloves garlic, finely chopped
* 1/4 teaspoon red pepper flakes
* 2 large eggs, lightly beaten
* 2 tablespoons finely chopped fresh thyme leaves
* 1/2 cup chopped fresh parsley leaves
* 1/2 pound ground pork
* 1/2 pound ground veal
* 1 pound ground beef chuck (good quality)
* 1 cup panko (Japanese) bread crumbs – or your own crumbs
* 1/2 cup freshly grated Romano
* 1 1/2 cups ketchup, (separate for 2 uses)
* 1 cup plus 2 tablespoons good quality balsamic vinegar

Directions

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds (no longer or garlic will burn). Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.

Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10-15 minutes before slicing.

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Killer Red Beef Chili

This is another favorite cold weather recipe… it’s fun to play with the quantities and taste as you go….

Ingredients

* 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

* 3 tablespoons extra-virgin olive oil
* 2 onions, chopped
* 2 or 3 beef marrow bones to flavor stock
* 3.5 pounds beef chuck, cut into 1/2-inch cubes
* Seasalt and freshly ground black pepper
* 6 cloves garlic, chopped
* 1 canned chipotle chile, chopped
* 1 jalapeno pepper, chopped
* 2 (28-ounce) cans whole tomatoes, hand crushed
* 1 cinnamon stick
* 1 teaspoon sugar
* 2 tablespoons masa harina (possibly more to thicken)
* 1/2 tablet Mexican chocolate (about 1 1/2 ounces)
* Grated queso fresco, for garnish
* Cilantro leaves, for garnish
* Lime wedges, for garnish
(or swirl the adobo sauce from canned chipotle chilis into sour cream for garnish)

Directions:

CRITICAL STEP: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. You’ll love warming spices – really brings out the flavors…

Heat a large heavy bottomed casserole or Dutch Oven over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add beef marrow bones….Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Remove marrow bones.

Serve with the queso fresco (Mexican cheese in good grocery stores), cilantro, and lime for garnish.

Oh and lots of beer!!

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