Fall into a bowl of veggie chili

Tuesday, 24 October 2017
It is so THAT time of year again. I love the fall season because I enjoy making soup and chili.

James and I enjoyed vegetarian chili with corn bread on Sunday evening. It is my go-to dish in the fall when I don't have a ton of time to cook dinner. We had just returned from Knoxville, Tennessee, for my friend Melissa's wedding, and I needed to put something together. I was tired after the six hour drive back and wasn't about to go to the grocery store. So, I headed to the pantry. (Sometimes I like to pretend that I'm on the Food Network show Chopped). Which ingredients do I have and what can I do with them?

I try to ALWAYS have canned tomatoes on hand as well as various types of canned beans. I checked the produce drawer and was happy to see carrots, onions, and garlic. I usually buy Hunt's petite deiced canned tomatoes with basil, garlic, and oregano. (We are finally out of fresh tomatoes and the garden has been tilled under.) I also had a can of Bush's navy beans and a can of Bush's great northern beans. 

This is an easy recipe that you can throw together in no time and let simmer. *Just use whatever spices you have in the cabinet. It doesn't have to be too complicated.

Denae's Vegetarian Chili

1/2 medium red onion, diced
2 cloves of garlic, smashed and minced
6-8 baby carrots, chopped into small pieces
1 can navy beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 can petite diced tomatoes
1 cup vegetable stock (you can use chicken), brought to room temperature.
1 T chili powder
1/2 t cayenne pepper
1/2 t cumin
3/4 t dried red pepper (I used Serrano.)
Dash of cinnamon
Salt and pepper to taste
1 1/2 T olive oil

In a large dutch oven or stock pot, heat olive oil. Add carrots and sautée over medium to high heat until they begin to get soft, approximately four minutes.

Add onions and sautée for an additional minutes. 

Turn heat to medium, add garlic and sautée for two minutes. Pour the tomatoes, including the juice, into the pan. Stir the mixture, scraping up any browned bits of onion, garlic, and carrots. 

Add drained and rinsed beans, stir. 

Add vegetable stock, turn heat to high and bring to a boil. Boil for four minutes, stirring almost constantly. Turn heat to low and simmer for at least 30 minutes. 

I served the chili with a boxed cornbread mix that I added a bit of corn kernels to. Toppings included grated cheddar cheese, hot sauce, and pickled banana peppers. ENJOY!

Parisian market and cooking with Chef Charlotte Puckette

Monday, 16 October 2017
There's a joke amongst some academics who earned their PhDs: Why didn't I spend three years and copious amounts of energy researching something like cheese making in France? Well on a recent trip to Paris, I did just that. Sort of.

Paris Perfect is a full-service, reliable company in France that rents flats to tourists and also arranges interesting tours, experiences, and dining options. I looked to see if they offered cooking classes and sure enough - we were able to spend the day with Chef Charlotte Puckette. She is originally from the U.S. but has lived and cooked in France for 30 years. Please visit her website. 

First we went to the market. 

We sampled cheeses and chose goat's, sheep's, and cow's milk cheeses for the fourth course of our lunch. Our group of six was on the lookout for seasonal ingredients including mushrooms, figs, and plums. At one beautiful booth, we hit the mother load. Look at those gorgeous varieties (below)!

Back at the chef's amazing studio kitchen in her five floor flat, we prepped Chanterelles, Trompettes, and Porcinis. We used a wet paper towel to wipe off any dirt and then scraped the sides of the Porcinis with a knife to remove additional debris. The mushrooms were to be sautéed in HAZELNUT BUTTER and served over haricot verts, topped with fresh ricotta - that we learned to make ourselves!

The experience was complete with fine wine selected by the chef herself and explained, as well as a lovely bottle of champagne. I brought one back from France for my husband because he's a fan of sparkling wine and we haven't tried this one. 

I met my girlfriend from college, Angelica, in Paris (she lives near London), and she attended the class with me. We were all given tasks during the class and she was asked to rub the skins off of the hazelnuts with a kitchen towel. We roasted the nuts first and once the skins were off, we processed them with butter and put it in the fridge to chill. 

For dessert, we made a rustic fruit tart using a homemade pastry. Chef Puckett taught us to grate the butter into the flour mixture using a box grater. She didn't even use a mixer to bring it all together with ice cold water. We used our hands! We cut up figs and plums, added sugar, and brushed the edges of the tart with butter. The combination of sweet and tart fruit was divine. 

My favorite course was the duck breast. Chef taught us how to make a fig gastrique (sweet and savory sauce) with a bit of wine and shallots. She seared the duck in a cast iron pan and finished it in the oven. It is by far the best duck I've ever eaten. I can't wait to get back to Paris for another culinary adventure! 

Celebrating a CPA in the family

Tuesday, 10 October 2017

My little (younger) brother Dannen passed his final CPA exam. I believe there are four in total and he said the tests are pretty grueling. My mother and I will take almost any reason to throw a party especially if we can host it in a private venue and not do all of the clean-up!

Mom found the Chef's Room at Smith and Wolenskis in Columbus and Nick (Events Manager) set us up nicely. We brought decorations, had chilled sparkling wine waiting, and invited our immediate family. (The immediate family now includes my husband, James, his parents, my brother's long-time partner Haylee and her mom and sister.) The 10 of us had a blast.

To add to the ambiance, we placed large glass hurricanes on the table with candles and we played Pandora (Bluegrass Junction) on my portable Bose bluetooth speaker.

I think Dannen was pleased with the celebration and the room. It was pretty cool because we were able to open the blinds and watch what was going on in the kitchen. Plus, the rectangular set up of the table allowed us to have an intimate conversation space.

The best part of the night was when the sous chef came in to speak to our party AND invite us back to the kitchen to see the beef aging. 

Dried herbs - a great way to have herbs on hand for the winter

Monday, 2 October 2017
It's that time of year - be sure to begin harvesting the remainder of your fresh herbs for drying. I like to dry rosemary, flat-leaf parsley, thyme, sage, oregano, and lavender. I'm trying to dry basil as well but it doesn't always work because it is delicate. This fall I am trying Thai basil to see if it holds up better in the drying process.

Drying herbs is really quite simple. First, harvest your herbs. Take care not to cut too many at once unless you are facing a frost. (You basically want small bouquets.) I harvest herbs and dry them in batches. That way, the air can circulate around the leaves and dry them thoroughly.

Next, rinse the herbs and blot them dry with a paper towel. Remove some of the leaves at the base of the stems so you have space at the end to tie them together. 

Tie the herbs in bundles, keeping like herbs together. (Different herbs dry at different speeds.) Once they are tied, hang the bouquets upside down on a drying rack. You can get creative here - my rack is something I picked up from a thrift shop. I just balance it on my cabinet's handle but I'd really like to hang it from the ceiling in the pantry.

Your herbs are ready to be crumbled or chopped into small pieces when they are dry to the touch (most take about 1 week to dry in the open air). I store them in small, air-tight jars. You can also wait to crumble them into a dish when you are ready to use them. Remember to rub dried herbs between your fingers to release the oil.

*Dried lavender blooms are lovely in small sachets for a delicates drawer or also paired with bath salt for a relaxing soak. (Just remember you'll have to clean out the tub to remove the debris.)