Check out this equation for lentil soup:
(L + H2O)[h^t] = L(s)Also, lentils are the new black, cf. Euler's lenticular proof:
L = b(n)Of course, you may want to include some minced garlic and onions, maybe some carrot, a bit of stock (or bouillon cubes if you don't have any stock in the larder), and make sure it's well seasoned.
I discovered a great use for leftover risotto this evening: risotto cakes. I had a good amount left over from my mushroom risotto from a couple days ago. I had a bit of difficulty getting the consistency right with the cakes - I added a little stock because I thought it would be too gluey, but then after I added a couple lightly beaten eggs the cakes weren't forming well. So I added a bunch of panko bread crumbs and got the right balance.
Ingredients:
leftover risotto
seasoned panko bread crumbs
1-2 lightly beaten eggs
olive oil
a bit of butter (I like the extra browning and flavor of a little butter so this is only necessary if you like amazingly delicious things)
Steps:
I made one of my favorite dishes tonight - risotto. This one was a very simple portabella mushroom risotto that happened to come out extra creamy and delicious. It's very easy to make fantastic risotto; it just takes a bit of time.
Ingredients:
2 cups risotto (arborio rice)
5-6 cups chicken stock
1/2-1 cup white wine
2 tbsp olive oil
1/4 cup butter
6 cloves garlic (minced)
1 large shallot (minced)
1-2 cups portabella mushrooms (sliced)
Parmesan or pecorino romano cheese (grated)
Italian herb mix (oregano, thyme, rosemary, basil, parsley)
Salt & pepper to taste
Steps:
WARNING: This is the kind of vegetarian dish that may make you question - if only for a moment - your lifestyle as an omnivore.
I made this last weekend and I've been eating it all week. A pot of truly gargantuan proportions; too delicious to freeze despite the fact that my fridge has been overflowing with chili for the last few days. Ridiculously easy, ridiculously delicious, and ridiculously cheap (if your local neighborhood convenience store doesn't charge you $3.99 for a single red pepper).
The Key:
1 large diced, roasted eggplant (dice it, spread it out in a baking sheet with some olive oil and roast at 450 for about 30-45, making sure to mix it up halfway through. I snagged this hint from the uber-helpful Elise over at Simply Recipes, which is fantastic. I've cooked probably 5-6 dishes using her recipes and every single one has been a grand slam on the first try. I've mentioned her before; if you're a new reader or if you're one of those readers who "read" but don't "comprehend" then you will not remember. Go to her; take in her reams of digital culinary expertise. She will astound and delight.)
What I used:
1 jalapeno (could've used 2)
2 medium white onions
6 cloves garlic
1 red pepper
3-4 medium diced carrots
1 large zucchini, rough-chopped
1 can black beans (16 oz)
1 can cannellini beans
1 can kidney beans
1 can whole peeled tomatoes, rough-chopped
a bit of balsamic
a bit of red wine vinegar
1/2 a bottle of Smithwick's
a goodly dash of olive oil before you sauté all of the above
Seasonings:
I tend to experiment a lot with seasonings. I used a ton of cumin, red pepper flakes, black pepper, lotsa salt, oregano, cilantro, a dash of cinnamon, a good bit of honey, a few squirts of sriracha, and plenty of cayenne. I love cumin and I like my chili to be heavy on the cumin. If you're inexperienced with this particular spice, go easy on it at first - fairly strong flavor but it's like culinary cocaine from the Levant.
I don't really do exact measurements as I'm in the process of perfecting the recipes for my upcoming cookbook, Esculent Sin: Late Nights in the Kitchen with MRhé.
Follow Elise's recipe and you'll be good. I didn't use red wine or Worcestershire (which I usually do in my meat chilis) or any sort of stock - I ended up adding a couple 28 oz cans' worth of water to get enough liquid initially to get everything mixed well before simmering away the excess but I reckon stock would've been better. Chicken or veggie, no matter. I'm flexible, as should you be.
Aside from this you can put pretty much anything you want in here, with a few caveats:
1) Bring her up to a boil and then long, sloooow simmer. Patience is key. I like it to lose a lot of liquid and cook down into a soft mushy deliciousness.
2) Season after the chili has reduced so you have an accurate idea of the flavor concentration.
3) Don't start cooking without wine at hand. It's just depressing otherwise.
This chili comes out so rich, thick, and hearty, with such great flavors and layers of heat - I mean I just stuffed myself with a huge bowl and I'm getting hungry again writing about it. Cook this to make this horrendous, dismal winter somewhat palatable (literally!)
As always, accompany this with some Jiffy cornbread.
Top with minced red onions, scallions, sour cream, and obscene amounts of cheddar cheese.
And invite me over for dinner.
For whatever reason I've been making several casserole-style dishes over the last few weeks. Baked cellentani, butternut squash risotto, shepherd's pie, and tuna casserole this past Monday.
Tuna casserole? What is this, 1958?
I had a hankering, I've never made it, and I frankly love that kind of comfort food. So I took a trip to the fantastic Simply Recipes by Elise and checked out her recipe. I used panko bread crumbs instead of potato chips, but otherwise followed her lead...and wow! Familiar and delicious. I probably haven't had legitimate home-cooked tuna casserole in about 15 years, give or take, but this was perfect on a frigid November evening in the Commonwealth.
So now my fridge is filled with pyrex dishes covered in aluminum foil. Leftovers galore.
(I like leftovers more than most, but I am looking forward to some catfish tacos tomorrow at the Border Cafe. The thought alone brings tears of joy.)
I made a roasted butternut squash & portabella mushroom risotto for Laura's Fall Potluck Extravaganza this evening. Judging by the results - a container with just a few grains of risotto remaining - it was very well-received. At the Goose they had a package of pre-cut organic squash. I tossed that with some olive oil and salt and pepper in a baking pan and roasted that at 400 for about an hour. In the meantime I prepared risotto as per usual, including adding red wine (Ruffino chianti this time, which worked very nicely). I mashed up the squash in a bowl after it was done roasting and then mixed it into the risotto toward the end of the broth-adding phase. It added a nice orange color and flavor in keeping with the fall theme of the event. I added a fair amount of turmeric (?!? not sure how this even got in our spice cabinet), mainly for color, as well as a bit of cinnamon and nutmeg. Boom.
I was standing at the sideboard, adding a bit of Caribbean delight to my hot mulled cider, when I overheard one young lady comment to another about how delicious and amazing my risotto was. So I pulled the old "take a long time making my drink while I shamelessly drink in praise from afar" bit. Also these people evidently had never heard of spiked cider before, so I also introduced that to the sober, thirsty, huddled masses.
The best part is that I have another big rig of the risotto left over, along with my baked cellentani. There's gonna be some good eatin' chez MRhé this week!
*That's me, ladies!
Mussels: my favorite shellfish. In the interest of mixing things up a bit, I took a shot at kicking things up a couple notches last Friday evening with some Asian flavor. I sautéed up some garlic, shallots, scallions, shitake shrooms, and red pepper strips. Then I added a mix of soy sauce, rice vinegar, sesame oil, wasabi paste, sriracha hot sauce, a touch of honey, and a bunch of red pepper flakes. I'm not too sure of the amounts - this was all experimental. I had some thai rice noodles lying around - the pad thai sort - and soaked them in warm water while I cooked up the mussels in a wok with this hot, spicy sauce. Cooked the mussels, set them aside, them tossed the noodles in the sauce. I served it sprinkled with some toasted sesame seeds.
Yum.
Very tasty - quite spicy - and quite the departure from my now standard butter/garlic/white wine style. I haven't gotten the sauce quite right - it was a little too sour, a little too spicy I think, but the flavor was great on the whole. The red peppers and shitake shrooms did wonders.
Mussels are so versatile. Watch this space for more...mussels marinara...curried mussels...basil & cream mussels...mussels à la mode...the possibilities are endless.
I'm going to resist the urge here to whine about how it's chilly out, how it's gray and increasingly dismal here in Our Great and Noble Commonwealth of Massachusetts. Just another fall Sunday in New England. Not going to wax wishful about my wanderlust for somewhere warm, sunny, and beautiful for the majority of the year, not just a scant few months. Nay - there's too much positivity in the air, too many things to celebrate.
Ladies and gentlemen: Introducing Mr. and Mrs. Jeremy Bifano! A hearty congratulations to Laurie and Jeremy on their wedding this past Friday. I had the honor of being an usher in the wedding party, and it was a lovely affair. I think I need to rock the tux more often. More of my friends need to get married. Or at least I need to get invited to more weddings, they are a blast. The Scottographer was out in full force at the reception Friday night, snapping pics left and right and burning through film like the unpaid professional that he is. Too bad we can't expect to see those pics for the next several years, if at all...
Lazy Sunday reading: Catching up on my weekend WSJ, Globe, blogosphere, internews, and hopefully putting Prague out of its misery. Possibly my favorite way to spend a Sunday...
...with the exception of the Hub Sunday Sports Smorgasbord! Patriots-49ers at 4:15 and Game 3 of the Sox-Angels ALDS at Fenway at 7:17. That's about 6 or 7 hours of televised awesomeness, not to mention the associated daytime beer drinking. How 'bout those Sox taking two from the LAAoA out on the Best Coast and bringing it back to the Easy Coast to seal the deal? ThatswhatImtalkinabout.com. As for the Pats - Someone please tell Cassel the guys in red and gold are not his receivers. Thanks.
Victory Chili is a-simmering: One of the few benefits of cold weather is that it gives me the opportunity to cook up big, hearty meals, like stews, soups, chilis, and a ridiculous amount of glazed bacon. If everyone could start every day with glazed bacon, this world would be a better place. Football season means it's time for Victory Chili, and I've been simmering this season's first batch since about 3:30. Should be perfect in a couple more hours. For those interested, I once again used homemade turkey stock (frozen since April - the only stock in this market that's way, way up!), added a bottle of Sam Adams Octoberfest (minus a few sips for taste testing purposes) and substituted black beans for the cannellini. I'll let you know how it comes out. Preliminary tasting predicts near-perfect levels of flavor and heat. Full credit goes to my Gourmet magazine apron.
This is one of a series of entries from my travel journal during my recent trip to Europe. You can click here for the archived entries.
Day 2 | Day 4
Baltimore, West Cork, The Republic of Ireland 08/06/08
I was awakened around noontime this morning by a persistent banging. It took me a few minutes to wake up from my deep slumber, but I finally jerked awake. At first I thought it was my Mom having returned from a morning of photography and forgotten her key. I ran downstairs and saw my uncle's face through the front door. They had arrived! I welcomed my aunt, uncle, and cousin to Baltimore and it was a bit of a déjà vu of cranky, tired, complaining travelers (as my Mom and I had been exactly the day previous). They regaled me and Mom (she returned soon after their arrival) with tales of their hairy travels from Shannon. It's a rite of passage for travelers flying into that airport I suppose. We had a chuckle at the similarities in our respective travails.
Our landlord, Bob Clarke, came by to pick up the security deposit and give us some info about the heat, showers, and some recommendations on local eateries, grocery stores, and sights. I then went out with Mom for a stroll around Baltimore. It's a small fishing town that's a popular destination for both the Irish and foreign tourists. There's a quaint town center overlooking the harbor. Sailing, water sports, cruises to islands in Roaringwater Bay, and other seafaring activities are what draw so many here. The scenery with the colorful little buildings on the water, surrounded by hills, with islands out in the distant bay, is beautiful (the enormous rusting skeleton of a dockyard building directly across the street from us notwithstanding).
While my relatives recovered, Mom and I decided to do some walking and photography around town. First we strolled down a path near the cottage to the Lifeboat Station, which is supported and run entirely by donations and volunteers. It's a small white building sitting on the beach overlooking the back inlet of Baltimore Harbor. We walked all along the beach, snapping some great pics of sailboats moored offshore, rusting derelict hulks run aground at low tide, and wonderful views of pretty little houses perched up on the surrounding hills, with the omnipresent fog rolling over the hilltops. We then walked through the town center and out to the Baltimore Beacon, about a 30 min. walk up into the hills just past the harbor entrance, looking out onto the Atlantic.
The Beacon itself is a squat stone tower, probably some 30 ft. high, that's simply been whitewashed (the last paint job was some time ago judging from the peeling). It sits high on this rocky promontory that is just absolutely majestic. The fog had rolled in thick and covered the top of the surrounding hills; sailboats and jet skis could only just be made out as they shot the gap in the straits below; across the way one could just make out a lighthouse perched on an even higher peak on Sherkin Island across the narrows. On either side of the Beacon were sheer cliff faces falling into sheltered coves covered in the slate or shale that comprises the shoreline of the area. It was windy, slightly chilly, but with the sun peeking through every so often. The lush, green hillsides; the path up bordered by stone walls; the dense fog rolling in and out was so mysterious - it felt otherworldly, fairy tale-like (or at least as if I were on a movie set). Several times Mom mentioned how easy it would be to "accidentally" push someone off the cliff. I made sure to not turn my back to her when I was near the edge, in case I had made one driving crack too many.
As we strolled back to town I was struck by a sudden headache and hunger pangs. Despite its being in and out all afternoon, the sun had done a Rudolph job on my face (I often get headaches from sun overexposure). This was undoubtedly compounded by lack of food and Guinness (up until now I had a mere tuna fish sandwich and some cheese, crackers, soda bread and a banana in a day and a half on the Emerald Isle). Time for some serious noshing. I also had yet to have my first pint of the Black Stuff - I had purchased a six-pack of bottles at the store in Skibbereen to keep at the house but they were the extra stout (good but not the draught). They were also tiny 250ml bottles, which somehow I failed to notice when I bought them. They were like those bottles they give you on airplanes. So I was fiending. We made it back and met up with the rest of the folks - to La Jolie Brise in the town center for dinner!
Right above the harbor, the town center is dominated by an outdoor patio serving several nearby establishments. La Jolie Brise was one that caught our eye. I had the most amazing mussels - a truly gigantic bowl of the mollusks swimming in a broth of white wine, onions, garlic, and what I would conservatively estimate to be several pounds of butter. A bowl of tasty chips (french fries) accompanied it. Possibly the best mussels I've ever eaten. Tender, fresh, delicious, and rich in that heavenly broth (so heavenly that I found myself dipping everything in it that would take to it - chips, pizza crusts, etc.). We ordered a couple pizzas as well - decent but nothing earth-shattering. A sauvignon blanc went very nicely with the mussels. My cousin and I picked up a couple ice cream bars from Cotter's next door for dessert (he opted for Twix; I Snickers) while my uncle picked up the bare essentials: bars of soap and a bottle of Côtes du Rhône. We headed back to the house - my Mom and aunt were bushed, as was I. My uncle and cousin went walking around as I drifted in and out of consciousness on the living room couch. As it was getting close to sunset I decided to rally and head out. I met my uncle and cousin on the way back into town; Liam went back while Staley and I headed to Bushe's Bar to grab a pint and watch the sunset. It was a brilliant way to end the day. That first pint of Guinness was pure magic, poured into a perfect head after the lengthy but necessary two-part pouring process. We grabbed one of the wooden beer barrel tables and chatted and sipped our pints while we watched the sundown.
An interesting thing about Ireland, and one that escaped me during my first visit (or perhaps I plumb forgot) is that it stays light here very late. One could still see spots of orange in the cloudy sky well after 10PM, and it was light for some time thereafter. Even as I write this at around 12:30 in the morning, the sky possesses a dim glow. We are close to the same latitude here as Alaska. Did you know that? I certainly did not.
The plan tomorrow is to take a ferry out to one of several islands out in Baltimore Harbor. Clear Island is rumored to be more scenic and the largest by far of all the islands (it is home to an Irish school for children & adults), whereas Sherkin Island has ruins of a fort and friary and "a bit of a pub scene" according to Bob Clarke. I think I know which one I'll prefer.
Believe it or not, I thoroughly enjoyed eating my way across the British Isles and central Europe over the last couple weeks. I had excellent food, including lots of seafood in Ireland. Fresh and delicious, whether prepared simply or with gourmet flair. I consumed a ton of mussels, and I had a hankering to do my own version of steamed mussels in a white wine & garlic sauce. I had made a similar dish a while back but it had been quite some time, and I was on a shellfish kick.
I bought some mussels and little neck clams at the Golden Goose. Washed and scrubbed them (although they were already well-cleaned and the mussels de-bearded; just wanted to ensure that as much grit as possible was gone from the outside) and discarded any broken shells or open shells that didn't close upon touch (meaning they are dead or close to it - at any rate no longer fresh).
I sliced up some shallots in thin strips (I liked them in a similar style in a dish of mussels I had in Baltimore) as well as six cloves of garlic, thinly sliced. Sautéed these in a pan with oil and butter until soft. I also put on a pot of water to boil up a box of Gemelli pasta.
I poured in about 2 cups of dry white wine and added a little more butter. Then I tossed in the clams first, covered those to cook for a few minutes (they take longer from what I've read) and then added the mussels, which only take 3-5 minutes. Here's everything simmering away (I took off the cover for the pic but keep them covered so they'll cook through):
After the shellfish are done - a pan full of opened mussels and little necks, swimming in deliciousness, waiting to be eaten!
I took the shellfish out of the pan and added some diced tomatoes. Seasoned with salt, pepper and Italian seasoning. I tossed the gemelli with olive oil, butter and a couple ladles of the sauce to coat. Then I put a scoop of the pasta in a bowl, added a few of the mussels and clams, and poured some of the sauce on top. A dash of parsley and a glass of white wine to accompany it:
Who would have thought that something as humble as a salad would earn its place in digital posterity on the internets? It's been hot recently, and I've been lazy. I didn't want to turn on my oven and I didn't want to put too much effort into making dinner, so I opted for "assembling" as opposed to "cooking."
But this salad was fantastic. A blend of Italian greens and baby spinach as well as whole black olives, pimento-stuffed green olives, artichoke hearts, grape tomatoes, red onions, chickpeas, feta cheese, prosciutto, and pepperoncini tossed with olive oil and balsamic vinegar. Simple and delicious.
Monday night was one of those nights when I felt the irrepressible urge to cook. Perhaps it was all the Top Chef I've been catching up on recently. Perhaps it was because I receive a strange amount of pleasure from chopping parsley. Perhaps it was because I was hungry. I don't know the exact reason, but I went to the Goose, spent roughly $1,000 on a pound of scallops and various accoutrements, cranked up the tunes in the kitchen and set to work:
Pan-seared Scallops à la MRhé
To start I minced 6 or 7 cloves of garlic and a couple shallots. (Note: I love thinly sliced garlic. I attempted to do this. The key to doing this is using a) a sharp knife, which I lack, and b) peeling the garlic without using the smashing technique, because that breaks up the clove, ruining any possible slices. So what you see is more or less a fine chop (or a rough mince). You might want to do an actual mince. But don't you dare use a garlic press!) I sautéed them in a pan with olive oil and butter. The smell of this is perhaps the most amazing in the world. Olfactory bliss.
I added three medium seeded, diced tomatoes. Cooked those over high heat for a bit then added a cup of white wine, half a lemon's worth of juice and an indecent amount of butter. Brought it to a boil and then simmered uncovered to reduce a bit.
I cut off the hard side muscle from the scallops, then washed, drained, and patted the scallops dry. Seasoned liberally on each side with salt and pepper and then put them in a pan of olive oil and butter on high heat to sear. Make sure that the scallops don't touch - it's hard to tell from this pic but none of these are actually touching. A recipe I read online said to sear for 1-2 min. per side - I ended up cooking these guys for closer to 4-5 per side. I'm not sure if it's because my scallops were gigantic, or because my 1970's-era electric stovetop is horrendous, or because they were swimming in oil instead of just a thin coating, but they needed longer to cook. They came out, dare I say, perfect - i.e. tender. Overcooked seafood is a sin.
I used gemelli pasta for the scallop bed. Cooked al dente, tossed with a little oil, butter and a bit of the sauce, and then served like so:
Go ahead, you can say it.
Last Friday evening I tried making this Greek Stuffed Chicken according to Susie's recipe over at We Are Not Martha (great food blog). It was really easy to prepare and cook and it came out excellent. My pic is a bit blurry; check Susie's for glam shots.
A couple minor alterations to her recipe, which I otherwise followed:
On what is probably (hopefully) for me the last soup-making weekend until the fall, I made some turkey soup with the leftover roast turkey meat and carcass from my visit to the 'rents last weekend. Mom never fails to load me down with comestibles. I spent some time yesterday making the stock, and then put the ingredients together today to make this lovely soup:
I just had a bowl. Delish, unsurprisingly. Needs to sit overnight to give the flavors a chance to meld. Also I think it needs a bit more seasoning. I immediately froze a bunch. I'm going to try to eat the rest this week, because we are on the cusp of weather in which hot soup just doesn't work for me.
Take a look at the absurd amount of stock I made:
All that is now in the freezer. And this is after I filled up that gigantic pot with stock! No idea how much this is, but I could easily fill my tub and bathe in it, if I were so inclined. I wonder if turkey stock has skin-renewal properties?
Note that I froze it in several smaller containers for ease of storage and ease of use. Makes far more sense to thaw one of those smaller amounts to use for cooking than that big honkin' tub o' stock. Also note the space purposely left in each container - that liquid expands when frozen.
Bottom line is that I have an overstock of stock at present.
I made this last night but I forgot to post about it, although I did manage to snap a pic on my cellocam. Chicken, minced garlic & shallots, and baby bella shrooms sautéed in olive oil and butter; Ruffino Lumina Pinot Grigio and a bit of half & half were added to form a creamy sauce. This perched atop a cloud of fluffy red bliss & garlic mashed potatoes - butter and half & half galore mixed in - with an unreasonable amount of diced scallions within and without. Quite possibly the best smashed spuds I've made.
Rarely have I been so psyched for leftovers. I can't wait to get home. Good thing my commute is only 2.4 minutes long!
This started out as a run-of-the-mill baked ziti this past Monday night, but I wanted to use cavatappi (my favorite pasta) instead of the more pedestrian ziti. The Golden Goose didn't have any, however (still shocked at this), although they did have cellentani. Cellentani are corkscrew-shaped pasta very similar to cavatappi (identical even to my Old Country sensibilities). They hold sauce very well, are fun to eat, and seem to taste better.
The basic baked ziti recipe is one of the easiest, tastiest recipes I know, and it's cheap and simple to do a double batch, freezing one batch for the future. Keeps well to feed a single person for a while, and it's also a great dish for potlucks, housewarmings, and church functions (I would imagine). This version is kicked up several notches, as I am wont to do when inspiration strikes (especially when the Goose is selling 1.5L Barefoot Cab Sauv at $11.99)!
Ingredients:
1 package (4 links) chicken sausage (I'd probably use a second package next time for a better ratio of meat to pasta)
2 boxes (2 lbs.) ziti or pasta of choice
2 jars tomato sauce (28 oz. each)
2 lbs ricotta
16 oz. mozzarella
1/3 cup grated parmesan or pecorino romano (I prefer the latter)
1/4 cup seasoned bread crumbs
salt & pepper
olive oil
1/2 medium onion, minced
4 cloves minced garlic
Steps:
On Sunday I roasted a small chicken than my Mom had given me when I visited the previous day. I separated the wings and legs from the body. I inserted lemon slices under the skin and rubbed it with olive oil, seasoning it with salt, pepper, and rosemary. I roasted it for about an hour at 400 degrees. Toward the end of the cooking I rubbed butter over it for further browning and flavor. The meat came out fantastic - moist and lemony-delicious.
I also roasted a pan of vegetables - carrots, celery, red & white onions, a couple heads of garlic, and some scallions. Tonight I put those and the chicken carcass (after stripping it of the remaining meat) in a pot full of water to boil along with some peppercorns, allspice, bay leaves, red pepper flakes and salt. From this a dark, golden broth will emerge, to be paired with various veggies, leftover meat and noodles.
A delicious chicken soup is in my future.
So I read this yesterday. Then I was hemming and hawing about what to make for dinner before I left work, and one of my coworkers suggested, among other things, scallops.
Clearly my decision was already made for me.
I made baked scallops for the first time. 3/4 lb from the Goose, at roughly 1 bar of gold bullion per pound, tossed with a few tablespoons of butter and a mixture of seasoned breadcrumbs and minced garlic. Baked at 400 for ~20 min. Buttery delicious!
I served it on a bed of rice pilaf accompanied by some slightly-overcooked-yet-bedecked-in-pecorino-romano broccoli. A humble yet companionable Yellow Tail Pinot Grigio joined me at table.
It was very easy and came out great, although I think it can be improved upon. More butter? Perhaps. Also, Amanda: I would like your recipe if there's anything particularly fancy/secret about it.
Enough for two healthy dinner portions. I need to cook more fish. Perhaps some salmon next?
Today was a frigid, blustery one in the horrific climate that is winter in New England. I needed a hot, hearty meal, and decided that chili would be the perfect compliment to the Patriots-Chargers game at 3:00. I was inspired by Ernie's post last week (and it looks like he brought out the "Victory chili" again for today as well). Since Ernie hasn't posted his recipe yet I made my way over to SimplyRecipes to see what Elise had on file. (A fantastic recipe blog, by the way. Great pics and instruction.) She actually had recently posted a list of several chili variations a few days back. I was planning on making a simple beef chili, but her turkey chili looked good. I followed her recipe with a few minor changes:
