Classic beef chili and beans

I grew up on a farm eating only meat and vegetables that we grew and preserved. Bacon fat was pretty much the flavoring and Mom didn’t use many spices beyond salt and pepper. Garlic was virtually unknown.

In 1973, my boyfriend (soon to be husband) took me to meet his parents. Of course, I was excited and nervous. Part of my nervousness was that my boyfriend was SO excited for me to taste his father’s Chili and Beans. What , I wondered, was that??

As you can imagine, it was delicious, if unfamiliar, and was served with crusty rolls in shallow bowls with a rim. I quickly understood that I had to master the recipe to join the family. Both of his parents are gone now, and yet I make this recipe pretty often. As you can imagine, I’ve modified it a bit, but it still holds pretty true to the original. I hope you enjoy it!!

1 pound of beef sirloin

Large red or green bell pepper, seeded

2 large jalapenos, seeded

2 fat cloves of garlic

I large Vidalia onion

2 cans of diced Fire Roasted tomatoes

1 large can of tomato sauce

I can of red kidney beans

2-3 teaspoons chili powder

1 teaspoon cumin

1 teaspoon salt

1 teaspoon fresh ground black pepper

First, prepare all the vegetables by chopping into a medium dice. Open the canned vegetables and rinse the kidney beans in a colander. Measure the spices into small bowls and crack the pepper. (Try to resist using a pre-ground variety.)

In a large cast enamel pot with a lid, brown the sirloin over medium heat until it’s barely cooked. There shouldn’t be much fat or meat juices, but if there are leave them in the pan. Add all the chopped vegetables at once and stir to combine with the hot beef. Reduce the heat to medium low. Cover the pot with the lid and let the vegetables sort of steam to a softness. Then, uncover the pot, raise the heat to medium and stir until the vegetables pick up a bit of color.

Add the canned tomatoes and tomato sauce and stir. Add the spices and stir thoroughly. (This is when it really starts to look like chili.) Finally, and the kidney beans, and stir. Cover with the lid and simmer for 2 hours. Serve hot topped with cheddar cheese. Good with cornbread.

Cardamom Pear Tart

Cardamom elevates the flavor in this French-style Cardamom Pear Tart, but pear is the undeniable star in this delicate yet flavor packed show-stopper.

Your friends and family will be wowed with your pastry prowess when they see this elegant Cardamom Pear Tart. No need to let them just how easy it is to create!

Move over apples! Pears are the star in my Cardamom Pear Tart! Pears are one of my favorite fall fruits, and very underappreciated in my opinion. Select your pears with care. Too ripe, and your pear slices will become mushy and fall apart. If under-ripe, the tart will not be as intensely pear flavored. I used D’Anjou pears, which are a short necked variety. I think the yield is a little better, and I like the the shape the slices make for the “petals.”

I always get a little nervous when it comes to pastry. Did I overwork the dough? Did it chill enough? Is it sticking to the counter? That’s why this press-in sweet crust is your best friend. It’s very forgiving and yields a sweet, crisp, and buttery shortbread cookie-like crust. Just make sure the thickness is fairly even.

Cardamom Pear Tart with a Calvados Apricot Glaze

Assembled Cardamom Pear Tart ready to bake!

Leaving the skin in the pear sauce adds texture and flavor.

Brush the Cardamom Pear Tart with melted butter before baking.

Cardamom Pear Tart

Course: Dessert

Servings

servings

Ingredients

7 large D’Anjou pears
brandy
butter
granulated cane sugar
ground cardamom
sea salt
water
powdered sugar
Crust
unsalted butter, softened
granulated can sugar
sea salt
1 large egg, at room temperature, beaten
all-purpose flour
Glaze
apricot spread (I prefer Santa Cruz brand)
water
Calvados (optional but highly recommended)

Directions

Wash the pears. Core and chop 4 of the pears, leaving the skin on. Set aside the remaining 3 pears.
In a large heavy bottomed skillet, melt 1 tbsp of butter. Add the pears, cardamom, salt, brandy, and 1/3 cup of the water. Cook on medium low heat, stirring frequently, until the pears are very soft and caramelized. Add additional water as necessary to prevent burning.
Allow the pears to cool. Mash the pears or run them through a food mill until the they are the consistency of applesauce. Set aside.
Peel and core the remaining pears. Cut into thin slices, approximately 1/8 inch thick.
In a large heavy bottomed skillet, melt 1 tbsp of butter. Add the sliced pears and 1/3 cup of water. Simmer/saute over medium heat, adding additional water if necessary, until the slices are just flexible. Remove from the heat and set aside.
Crust
Use a stand mixer fitted with a paddle attachment or a hand mixer to cream the butter.
Add the sugar and beat until light and fluffy. Add the egg gradually until just combined.
Add the flour and mix on low until just combined.
Press the dough into a 9″ tart pan with removable bottom. Dock the bottom of the crust with a fork.
Place the crust on a baking sheet and chill in the freezer for at least 15 min. Preheat the oven to 400 degrees F.
Remove the chilled crust from the freezer and line with foil or parchment. Fill with pie weights or dried beans. Blind bake on a baking sheet for 20 minutes.
Remove the pan from the oven and reduce the oven temperature to 350 degrees. Remove the weights and foil liner. Return to the oven for an additional 5 minutes.
Assemble & Bake the Tart
Add the pear sauce to the prepared tart shell and spread evenly.
Arrange the pear slices in concentric rings, with each slice slightly overlapping the edge of the next. Start on the outside and work your way to the center. Brush the top with 1 tbsp melted butter.
Bake on a sheet pan for 25 – 30 minutes at 350 degrees. The pears should be soft but not mushy.
While the tart is baking, prepare the apricot glaze. Combine the apricot spread, water, and Calvados in a small saucepan. Heat over medium to low heat, stirring frequently, until the mixture is a smooth liquid. Remove from the heat.
Remove the tart from the oven and turn on the broiler.
Using a small mesh strainer, sift 1 tbsp of powdered sugar over the top of the tart. Use a crust shield or cover the crust with aluminum foil to prevent burning.
Place the tart (still on the baking sheet) under the broiler for 3 – 5 minutes. Watch the tart carefully to prevent burning. Remove from the oven when the edges of pear slices have turned a golden brown.
Allow the tart to cool for 10 minutes, then brush the apricot glaze gently but generously over the top of the tart. Serve warm.

Notes

Calvados is apple or pear brandy from the Normandy region of France.

Recipe by Katie

Vegan Delicata Squash Salad

With Fennel, Chinese Five Spice Pecans, & Apple Cider Vinaigrette

When the leaves start to change and the weather starts to cool, I start craving comfort food. My baking ramps up, and roasts, stews, and pastas feature heavily in the rotation for family dinners. I created this Vegan Delicata Squash Salad as a fall flavored antidote to all that heaviness. It celebrates the fresh produce of the season.

Vegan Delicata Squash Salad combines many of my favorite autumn flavors: cinnamon and clove scented pecans, creamy roasted winter squash, sweet and juicy pears, and tart apple cider! Your taste buds will be singing without adding to your waistline.

Delicata squash is my favorite winter squash. It is reminiscent of sweet potato and has a creamy texture. The skin is very thin and edible, so no need to peel! Delicata squash has become more readily available at the supermarket in recent years, but if you can’t find it you could use sweet potatoes, butternut squash, or even pumpkin (the pie variety.)

Let’s talk about fennel. This is a seriously under appreciated veggie, mainly due to the flavor descriptor “licorice.” When I think of licorice, I think of that bane of childhood Halloween candy bags: black, waxy, and gag-worthy. Yuck! But fennel tastes nothing like that. It has a delicate anise flavor. When served raw it is crisp and lightly sweet. It adds a certain something when roasted with carrots, potatoes, and onions.

Chinese five spice is a blend of cinnamon, fennel, star anise, Szechuan Peppercorns, and clove. It may also contain ginger and cardamom. It is quite a versatile spice blend, adding complexity and warmth to anything from crispy glazed chicken wings, veggie dishes, and baked goods. It definitely deserves a pot on your spice rack.

Vegan Delicata Squash Salad is filling enough for a main dish, or you can pair it with protein of your choosing.

Recipe by Katie