Having Folks Over; Coffee Talk; Einstein, Take 2; Funeral Food; Paris Caf-s; Longevity Diet
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Pam Anderson, author of Perfect Recipes for Having People Over, is a proponent of entertaining in a relaxed way. She shared some low stress recipes with us.
Quick Red Chicken Chili
This may seem like a lot of chili powder, but the chocolate rounds out the flavor, resulting in a rich, full-bodied stew. You can make it in a large pot instead of a roasting pan, but allow extra time for the onions to saute and the chili to simmer.
- 2 store-bought roast chickens, meat picked from bones and pulled into bite size pieces, bones and skin reserved
- 2 qts chicken broth
- 6 Tablespoons vegetable oil
- 2 large onions, cut into medium dice
- 2/3 cup chili powder
- 1 1/2 Tablespoons ground cumin
- 1 1/2 Tablespoonds dried oregano
- 2 cans (28 ozs each) crushed tomatoes
- 2 cans (16 ozs each) pinto beans, drained and rinsed
- 6 medium garlic cloves, minced
- 1 1/2 ozs bittersweet or semi-sweet chocolate, chopped
- 3 Tablespoons cornmeal
- Combine chicken bones and skin, chicken broth, and 4 cups water in a large pot and bring to a boil over medium high heat. Reduce heat to low, partially cover, and simmer until bones release their flavor, about 30 minutes. Strain broth into a large bowl; discard bones and skin.
- Heat oil in a large roasting pan set over two burners on medium high heat. Add onions and saute until soft, 4 to 5 minutes. Add chili powder, cumin, and oregano, reduce heat to medium-low, and cook, stirring until spices are fragrant, 1 to 2 minutes. Stir in chicken, tomatoes, and broth and bring to a simmer. Reduce heat to low and simmer uncovered, stirring occasionally, to blend flavors, 25 to 30 minutes.
- Stir in beans, garlic, and chocolate and simmer to blend flavors, about 5 minutes. Sprinkle cornmeal over chili, stir in, and simmer to thicken chili, 1 to 2 minutes longer. Turn off heat, cover, and let stand for 5 minutes.
- Ladle into bowls and serve with accompaniments of your choice.
Moist, Savory Corn Muffins
Makes 1 dozen muffins
- 1 can (14.75 ozs) creamed corn
- 2 cups yellow cornmeal
- 1 cup buttermilk
- 2 large eggs
- 8 Tablespoons (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- 1 Tablespoon sugar
- 1 1/2 tsps salt
- 2 tsps baking powder
- 1/2 tsp baking soda
- Adjust oven rack to middle position and heat oven to 450 degrees. Set a 12-cup muffin tin (with 1/2 cup capacity cups) in oven to heat while you make batter.
- Put creamed corn in a covered 1 quart pyrex measuring cup or small microwave-safe bowl and microwave until it comes to a full boil (or heat in a medium saucepan over medium heat). Stir in 1 cup cornmeal to make a very thick, pasty mush. (If mush is not stiff, microwave or heat for another 30 seconds or so.) Whisk in buttermilk, then eggs, and finally butter.
- Mix remaining 1 cup cornmeal with flour, sugar, salt, baking powder, and baking soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven and spray lightly with vegetable cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well). Bake until muffins are golden brown, more noticeably on sides and bottom, about 15 minutes.
- Turn muffins out onto a wire rack and let cool for 5 minutes. Serve warm.
Phil Lempert, the Supermarket Guru, taked about coffee and how the supermarket brands measure up.
Robert Wolke, author of What Einstein Told His Cook 2, shed some light on the scientific reasons behind foods and cooking.
David Downie, travel writer and author of Paris, Paris, helped us explore the caf-- culture in Paris.
Brian M. Delaney had the skinny on calorie restriction and the far-reaching effects of the Longevity Diet.
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