just cooking along…chili and some other fun

So today was a pretty cool day.  Today my frittata recipe which is being featured in The Epicurious Cookbook being released this October landed me on the front page of Epicurious.com, and while it doesn’t make me Julie Powell or Amanda Hesser or Ina Garten or Martie Duncan or Julia Child, my oh my it is still very cool to me :<}

Epicurious Cookbook Spotlight: Carla Joy Zambelli and  Marsha Klein

by Carolina  Santos-Neves
on 09/12/12 at 11:00 AM

Read More  

Sooooooo….in the kitchen sink of it all, I have another recipe to post.  Easy as pie.  Make ahead and freeze, or make and eat the same day.  And in case you are wondering why so many recipes end up as the kitchen sink of it all, it is simple: a lot of my recipes evolved out of what was fresh and in my kitchen needing to be used.

Kitchen Sink Chili 

2 ears of corn – take kernels off the cob

1 onion (nice large and preferably sweet or red) chopped

2 LARGE cloves of garlic, minced

2 ribs of celery, minced

2 diced or chopped red bell peppers or red sweet peppers (sometimes they are long and red, not bell)

2 teaspoons each rough chopped: fresh basil, oregano, cilantro

Salt and pepper to taste

Jayshree Chili Powder (start with 2 tablespoons)

1 packet of Sazón Goya

1 teaspoon mild or sweet paprika (Spanish)

1/4 or 1/2 teaspoon hot paprika (Spanish)

1/4 teaspoon Chipolte chili powder

1 package ground turkey (28 oz)

3/4 lb. of beef round boneless chipped beef for a stir fry – chopped up small

1 15.5 oz can Goya small red kidney beans

1 15.5 oz can Goya black beans

1 28 oz can of crushed tomatoes in puree (I like Red Pack or Tuttorosso)

1 15 oz can of Kuner’s of Colorado Southwestern Chili Tomatoes (or tomatoes of the same size can that have Mexican or Italian spices)

1 6 oz can tomato paste

Cook onion, garlic, celery in a Dutch Oven with canola oil ( a few tablespoons – like 5)- to this add chipolte powder, Sazón Goya, paprikas, salt.

Cook over medium to low heat until translucent.

Add red peppers and corn.  Cook about 5 to 7 minutes then add beef.  Cook about 8 minutes more.  Add ground turkey and cook through – keep everything moving in the pan so it doesn’t stick – medium heat, incidentally.

When turkey cooks through add beans (which have been DRAINED of can liquids).  Blend in.

Add tomatoes.

Add tomato paste.

Add chili powder and herbs.  Allow to come up to almost a boil and then reduce to a low simmer.  Check and stir periodically to keep from sticking to bottom of pan.  Taste a couple of times as well to adjust for seasoning – in case you wish to add more chili powder or salt and pepper.

Serve with your favorite chili extras…..chips, sour cream, shredded jack/cheddar, and so on…..

Enjoy!

happy 100th julia child!

Julia Child would have been 100 today.  PBS Digital Studios did this fun tribute.

In celebration of her 100th birthday, Julia Child Remixed by John D. Boswell,  for PBS Digital Studios. Please support your local PBS station as they have many cool programs!

Visit pbs.org/food to join in the celebration, check out  recipes and more. You can leave your own tribute to The French Chef by cooking a Julia recipe and sharing it on Facebook and Twitter with #CookForJulia.

Special thanks go to the Julia Child Foundation for their support. The French Chef episodes used courtesy of WBGH/Boston. For more, go to http://www.wgbh.org/JC100

Follow them on Twitter: @pbsds.

I keep wondering what Julie Powell will say today – she is the author of the Julie/Julia project which I loved. It is a shame all the links are broken to what was her original Salon blog – I guess the original is gone now?   Her book was turned into a lovely movie with Meryl Streep. After the movie, she came out with another book called Cleaving.

Anyway, I grew up watching Julia Child on TV in black and white and I also have a couple of her books, including a vintage copy of Mastering the Art of French Cooking, and her memoirs My Life in France.

Incidentally if you can master a few Julia classics, you can cook.  She gives you bones.  Her roast chicken recipe is still the best on the planet.  My own roast chicken recipe uses hers as a base. – where my recipes are my own that I share, the basic techniques for my roast chicken recipe were learned from her basic roast chicken recipe.  You see, a lot of chefs forget the basics, which as a related aside is why I love Ina Garten so much (The Barefoot Contessa). Like Julia Child, she is a big believer in basics. And in order to develop your own recipes, professional or home chef, you have to master some basics.

Happy Birthday Julia ChildBon Appétit!