Best Black Bean Chili

In our church connection group, which met at my house this week, we had a dish I love so much and wrote about a while back, Brazilian Rum-Baked Black Beans.

There was a big bowl of leftovers and I stuck them in the fridge. When the snow hit yesterday, the first thing that hit my mind was chili. So today I used the black beans, which had already been well seasoned and made quite a tasty dish. Here’s what I did:

BRAZILIAN BLACK BEAN CHILI
3 tbsp olive oil or bacon fat
3 cloves garlic, very finely minced
1 small onion, chopped
1 lb lean ground beef
2 tablespoons chili powder (I used Penzey’s Chili 9000)
2 tsp ground cumin
1 tsp ground corianter
1 28-ounce can diced tomatoes
1 3-ounce can tomato paste
2 cups water
1 12-ounce bottle beer (I used Blue Moon)
2 to 3 cups leftover Brazilian Black Beans
Salt to taste

In a Dutch oven or soup pot, warm the oil over medium heat. Add the garlic and stir about 30 seconds. Add the onion and cook until soft. Add the beef and cook, breaking up the clumps, just until no longer pink. Sprinkle with the spices and continue cooking, stirring, for about two minutes.

Add the tomatoes with their juices, tomato paste, water and beer. Simmer uncovered for about 20 minutes. Add the beans and stir well. Bring back to a simmer and cook for 30-45 minutes, or until it reaches the thickness you like. Taste and add salt as needed. I also added a tablespoon of brown sugar but that’s optional depending on your taste.

Fancy Mushroom Soup

Ginger is a wonderful flavor. Grown in warmer climates (Australia, India, China, Jamaica), it isn't actually a root; it's a rhizome. We won't get into the difference here.

Available in many forms, we tend to associate it with savory Asian foods. Used fresh, we like it either grated or minced in a marinade or seasoning, or in chutneys. The powdered form is more likely to be used in sweets, such as ginger snaps or spice cakes. The candied form makes a great garnish for fresh fruits or tarts, and, as a bonus, is widely used as an antidote to nausea and morning sickness.

But I like to combine ginger with more "Western" flavors. In the winter, I like to start meals with soup. This particular recipe makes a wonderful first course. It could even be served in mugs to guests as they arrive on a chilly winter evening. Smooth and easy to sip, the zip of the ginger flavor gives a whole new dimension to cream of mushroom soup!

MUSHROOM-GINGER CAPPUCCINO

3 tablespoons unsalted butter
8 ounces portobello mushrooms, chopped
8 ounces white button mushrooms, chopped
2 tablespoons fresh ginger, peeled and grated
3 cups chicken or vegetables stock
1/2 cup crème fraîche (see note)
1/4 cup whipping cream
Salt and pepper to taste
Powdered ginger for garnish

In a Dutch oven, melt the butter over medium heat. Add the mushrooms and cook, stirring frequently, for about 5 minutes. Add the ginger and the stock, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Puree in a blender, food processor, or with a hand blender. Stir in the creme fraiche. Season to taste with salt and fresh ground black pepper.

When ready to serve, beat the heavy cream with a pinch of salt until soft peaks form. Bring the soup back to a simmer and pour into soup cups or cappuccino cups. Top with dollops of the whipped cream and dust with powdered ginger. Serves 6 as a first course.

NOTE: Crème fraîche is a cultured French style cream, available in specialty markets. Similar in thickness to sour cream, it is slightly tangier but not as sour. And it has the advantage that it will not curdle upon boiling. You may substitute sour cream for the crème fraîche, but be very careful not to let it come to a boil when reheating to serve.

Reed's Curried Carrot Soup

If you’ve been a regular reader of this blog for a while, you know that I am truly blessed with great friends who love to cook.

One couple you’ve read about before are Reed Malkin and his wife Diane Benson. In the past few months they have initiated what has become a regular affair: the Sunday afternoon dinner. Folks trail in over the early hours of the afternoon, and enjoy a glass of wine, or a French aperitif. There are always dishes of olives and perhaps a few slices of salami to nibble on, and some of the guests might bring an appetizer to share.

Around 3:00 Reed will wander toward the kitchen and start bringing out the first of what is always several courses of really yummy food. And usually the lovely Miss Benson will wind up the meal with one of her home-made desserts. By 6:00 or so, everyone heads home.

I really like this idea and may steal it for my own. It makes an easy, casual way to entertain. The hosts aren't faced with a pile of dirty dishes late at night (or even worse, early the next morning). The guests can go home and do what they need to do to get ready for work the next day, and everyone can get to bed at a reasonable hour.

A recent gathering featured a wonderful curried carrot soup to start. The main course was a marinated and grilled tuna loin that one of the guests had fished out of the sea just the day before, with an orzo risotto and a great baked dish reminiscent of ratatouille, topped with cheese. Dessert was home-made ice cream and cookies.

You know how I love dishes that can be made ahead, so I had to ask for the soup recipe. It makes a great first course in the heat of summer. With its garnish of shrimp, I think you could make a great luncheon with a big green salad. And look how easy it is!

REED'S CURRIED CARROT SOUP

1 bunch green onions, chopped
1 small yellow onion, chopped
2 tablespoons unsalted butter
1 tablespoon curry powder (see notes)
1 1/2 pounds carrots, peeled and chopped
2 1/2 cups chicken or vegetable stock
1 can (14-16 ounces) coconut milk (see notes)
Juice and zest of one lime
For garnish:
2 green onions, thinly sliced
1/4 cup shredded coconut, toasted
4 to 6 large shrimp, cooked, peeled and deveined
4 tablespoons fresh cilantro leaves

In a heavy pot, over medium heat, sauté the green and yellow onion in the butter until starting to soften. Add the curry powder and cook, stirring occasionally, until the onions are tender.
Add the carrots and the stock. Bring to a simmer, cover and cook until the carrots are very tender, about 20 minutes.
With a hand blender, or in a food processor, puree the soup until very smooth. Add the coconut milk, lime juice and zest. Cover and chill .
When ready to serve, ladle into bowls and top with the garnish. Serves 4 as a main course, or 6 as a first course.

NOTES: Reed used hot curry powder which gave it a pretty good kick. If you prefer, you may use mild curry powder. The coconut milk is the unsweetened sort, found in the oriental food section, not the sweetened cream of coconut found in the beverage mixer section of the supermarket.

Cooling summer soups

 Lordie, isn’t it hot? And there’s nothing better on a hot summer evening than dinner with a cool salad main course. But it can be tough, if you’re entertaining, to come up with an appropriate first course when salad is the dinner. Personally, I love a cold soup in the summer. For some it takes a bit of getting used to; I have friends who think the only good soup is a hot soup! But I think if you try it, you’ll agree that it’s a refreshing and delicious first course.

I’ve chosen two soups with the nuevo latino influence I've been sort of stuck on lately. Neither takes any cooking and either can be prepared in a jiffy with the aid of a food processor or blender. Whip them up in the morning, or even the night before, so they can chill well. Or just keep them in the fridge for a quick refreshing pick-me-up when you come in from the heat!

WATERMELON GAZPACHO

8 cups diced, seeded watermelon (from half a large melon)
½ cup almond meal*
4 cloves garlic, minced
4 slices firm white bread, torn into chunks
3 tbsp red wine vinegar
3 tbsp fresh lime juice
1 tbsp kosher or coarse sea salt
Fresh ground black pepper, to taste
½ cup extra-virgin olive oil
½ cup cilantro, for garnish
Lime wedges, for garnish

Reserve one cup of the diced watermelon. Purée remaining melon with almond flour, garlic and bread. Blend until smooth. Add vinegar, lime juice, salt and a couple of grindings of pepper. With the processor on, add the olive oil in a thin stream, blending until smooth. You may have to do this in two batches. Pour into a glass or ceramic bowl and stir in reserved melon dice. Chill well. Serve in wine or martini glasses rimmed with salt (add a little chili powder to the salt if you like). Sprinkle with the cilantro and garnish each serving with a lime wedge. Serves 6-8 as a first course soup.

*Available at gourmet markets and most natural food stores

CANTALOUPE GAZPACHO

1 large cantaloupe, peeled, seeded and diced
½ to 1 jalapeño, with seeds and veins removed, diced
1 cup water
1/3 cup light rum (optional)
Juice and zest of two large limes
1 tbsp minced cilantro, plus more for garnish

Place all ingredients except lime zest and cilantro garnish in a blender or food processor and process until smooth. Transfer to a glass or ceramic bowl. Stir in lime zest and refrigerate covered until very cold. Serve in wine glasses, or flat soup plates, sprinkled with additional finely minced cilantro. Serves 6-8 as a first course soup.