Tip from Diva Reader – The Contessa
Dearest Diva –
top:2px;padding-right:5px;font-family:times;”>I just ordered another cook book that I thought your readers might be interested in learning about – The Tavern on the Green Cookbook! It’s just out and has some wonderful recipes and a complete history of the restaurant. I’m sure you are familiar with this wonderful NYC restaurant.
to 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 261px; TEXT-ALIGN: center” alt=”” src=”http://4.bp.blogspot.com/_kcTb8DnPVW4/SdSATBB9PxI/AAAAAAAAC3c/FjBIK6gJ37w/s320/Tavern+on+the+Green.bmp” border=”0″ />I think my cookbook count now is somewhere close to 250. Someday I’ll have to tell you about my favorite recipe in each one! One of my favorite recipes to feed a hungry large group in the dead of winter is the Chili for a crowd from the Silver Palate Cookbook. I have friends call and ask me to “puhleeeeeeeeeeeeeeze make a batch”. It’s a lot of work but so worth it!
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And before I go, I wanted to ask do you know about the website www.luxaholics.com ? If you’re not familiar with it, I’m certain you’ll be happy I introduced you to it.
Silver Palate Chili For a Crowd!
to 10px; WIDTH: 262px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center” alt=”” src=”http://4.bp.blogspot.com/_kcTb8DnPVW4/SdSAS1_2iNI/AAAAAAAAC3M/H-il_Bu6QHA/s320/chili.jpg” border=”0″ />When choosing chopped meat for chili, you’ll find that beef chuck adds great flavor. And you never can have too many spices. Look for dark-red kidney beans. Lemon juice brightens all the tastes!
2 tablespoons extra-virgin olive oil
1 pound yellow onions, coarsely chopped
1 pound sweet Italian sausage, removed from casings
4 pounds beef chuck, ground
1 can (12 ounces) tomato paste
1 1/2 tablespoons minced garlic
1/3 cup ground cumin
1/2 cup chili powder
1/4 cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1 1/2 tablespoons salt,
or to taste
1 1/2 tablespoons freshly ground black pepper
3 cans (28 ounces each) Italian plum tomatoes, drained
1/4 cup dry red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 cans (16 ounces each) dark-red kidney beans, drained
2 cans (5 1/2 ounces each) pitted black olives, drained
1. Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.
2. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes.
3. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately.
Serves 20. Per serving: 260 calories, 19g carbohydrate, 26g protein,
10g fat, 55mg cholesterol.