Winter Comfort: Black Bean Chili with Mushrooms

It was four winters ago now that I discovered this fantastic chili recipe. I remember it well. I was sorting through cooking magazines on a Saturday afternoon when I came upon a copy of the new Eating Well. A long-time fan of the magazine, I was bummed out when they ceased publication in 1999 -- and equally thrilled when they revived the magazine in 2002. Although the new publication turned out to be a far cry from the original, I still enjoyed the intelligent articles and occasionally found a recipe that gave me inspiration.

Glancing through the recipes, I saw black bean mushroom chili... and I was intrigued enough to give the ingredient list a peek. Cardamom & mustard seeds... interesting. Tomatillos... nice. At the time, the recipe was a bit of a stretch for us; but, we were adventurous sorts. And it seemed to give us another option for using up all that quick roasted tomatillo sauce in the freezer.

I'm actually NOT a big fan of the crockpot, but I'm a huge fan of frying spices. So, when I saw that the instructions called for a nice singe on the mustard seeds, I was hopelessly hooked.
The first indication that the recipe would be a winner was the smell of the house when we walked in after a long day's work and found the chili bubbling away. Rich, savory... meaty even.
Spooning the soup into bowls, we noted that the color was fabulous. The beans were creamy and flavorful. And that cardamom? Well, it disappeared seamlessly into the dish, imparting intrigue to a soup that might otherwise have fallen a bit flat.
It's gotten to be such a staple around our house that I almost don't need a recipe. In fact, we've departed so far from the original in this case that I actually sat down the other night and typed out the entire process.
Try it for yourself!
Black Bean Chili with Mushrooms


©BURP! Where Food Happens

Glorious Cauliflower & Penne Gratin

When the wind howls and the snow flies, I always find myself thinking back to the warmer days of autumn, when the farmer's market was still offering up its bounty, and the process of cooking was more about what was fresh and "in season" than what was left in the freezer.

This is one of those days. Well, kind of. The snow isn't exactly flying. But, things are pretty well iced over, and the wind is blowing briskly enough to make 20º feel somewhere below zero.

Fortunately, I was rummaging through some old photos, and I happened upon a few great finds from early November.

On this particular Saturday, we were lucky enough to find some gorgeous petite heads of cheddar (orange) and purple cauliflower. I picked them up for color alone, but deep down, I also knew that these babies pack a nutritional punch. The cheddar cauliflower, which originally hails from Canada, contains at least 25% more Vitamin A than your typical, garden-variety, white cauliflower. Meanwhile, the purple variety gets its color from the same antioxidant that gives red wine its color and added health bennies. Pretty impressive.Anyhow, I'd run across a recipe for a baked penne dish with Comte cheese and creme fraiche in a recent Bon Appetit magazine, and I thought I'd give the concept a go. Since we're such fans of cauliflower in its roasted form, I figured we'd go that route, rather than steaming it.
Since fresh tomatoes were long gone, I also opted for mixing in a small can of fire-roasted diced tomatoes, which I figured would add an additional layer of flavor. Some green onions also served to add a bit of bite.
Combine the veg with a creamy cheese sauce made with Harvest Moon Cheddar from Castle Rock Farms (a great little organic dairy in Osseo, WI), a bit of Wisconsin parmesan, and a healthy dollop of creme fraiche, and the dish began to take shape.
After baking for about 35 minutes, the top was crusty and golden, and the cheese was getting bubbly... just the way we like it.
A quick spoon into the casserole assured me that this was a winner. Not only was it colorful, but it was tasty too. The creaminess of the tangy creme fraiche paired nicely with the cheddar, and together it really complemented the nuttiness of the squash.
Combined with a nice green salad, this made a hearty main course perfectly fit for a brisk autumn day. Heck, even with the plain old white cauliflower in the middle of January, this would make a nice vegetarian main course.

Cheesy Baked Penne with Roasted Cauliflower and Creme Fraiche


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