{Photo credits and recipes: Fine Cooking}

I was hoping for an evening that included making a big batch of chili with my honey. I was going to throw some cornbread into the mix, too. Instead I worked late in preparation for two presentations on Friday. Not exactly an ideal evening. To top it off I took the train home and got rained on and then dropped a container of sour cream and it splattered all over kitchen floor.  Icing on the cake after a long day. 

Enough of that.

I think I’ve mentioned just a few times how much I love fall. I love chili, stew and soup, too. They fill your house with delicious smells and the leftovers are just as good, if not better.

I found these awesome chili recipes from Fine Cooking. Perhaps I’ll be able to have my chili evening with my honey sometime this weekend.

Here is a list and links to recipes for the yummy chili pictured above:

Slow Cooker Chili
Spicy Chicken and White Bean Chili
Brisket and Bean Chili
Beef Black Bean Chili Chipotle Avocado
Turkey Chili
Tex Mex Chili

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Have a wonderful weekend!

9 comments

French Onion soup is so warm and comforting. It truly makes a great addition to any winter meal. And as I will Spring to come soon to MN I feel almost wrong about posting a recipe for a wintry soup, but it is too delicious not to share. And you can’t go wrong with comforting soup every now and then.

Chef Ani (Culinary Director of Whole Foods) carmelized the onions prior to the class beginning. They take about an hour so this soup is not something to be whipped out in minutes, but the end result is so worth the wait.

Click here for a part 1 of the Parisian Bistro cooking class for a wonderul Salad Nicoise recipe.

Bon appetit!

French Onion Soup (recipe credit to Chef Ani and Whole Foods)

Ingredients
2 cups caramelized onions (recipe for caramelized onions below)
2 cups white wine
1 1/2 cups each chicken broth, beef broth and apple cider
5 sprigs thyme
1 bay leaf
1 load of bread, sliced and cut into rounds the same size as your bowls
1 cup swiss cheese, grated

Directions

Once your onions are caramelized, add wine to pot and bring to a simmer. Scrape the bottom of the pot to get any bits of caramelized onion. Add broths, cider and herbs and bring to a simmer. Simmer 15 minutes. Remove bay leaf and thyme and ladle soup into ramekins. Top each ramekin with a slice of bread and sprinkle with cheese. Preheat broiler to high and place ramekins under the broiler. Broil until cheese is melted, about 3-5 minutes. Serves 8-10 as a soup course, 4-6 as a main course.

Caramelized Onions
Heat 3 tablespoons of oil in a large nonstick pan over low heat. Add four thinly sliced or chopped onions and 1 teaspoon of salt. Cook slowly for 45-60 minutes, stirring occasionally. Makes 2 cups.

One thing to note about the ingredients, you can substitute the chicken and beef broth for vegetable broth. I also thought the recipe had a bit too much apple cider flavor so I would probably reduce that amount by half and increase the beef broth.

2 comments

I had no plans on Saturday other than spending time with my hubby so I decided to try a couple new recipes. I bought a ton of zucchini at the Mpls Farmer’s Market last Thursday and I found a chilled zucchini soup recipe from a recent issue of Food and Wine magazine that looked really good.

The recipe was pretty simple, and super light (no heavy cream). The soup was good (not amazing, but good), and if I were to make it again I would probably add more basil and salt. It was a really beautiful soup and had awesome texture (though I ignored my husband when he said it felt like Malt-O-Meal).

The recipe didn’t call for this, but I added a small dollup of sour cream with some parmesan.

Chilled Zucchini Soup

Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, thinly sliced
2 garlic cloves, thinly sliceed
1 teaspoon thyme leaves
1 bay leaf
8 small zucchini (3 pounds) thinly sliced, plus long zucchini shavings for garnish
Kosher salt
3 cups water
2 tablespoons finely shredded basil
2 cups ice
Freshly ground pepper
2 cups purslane or baby arugula

Preparation

In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute.

Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes.

Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir inn the shredded basil.

Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.

Season the soup with salt and pepper. Ladle into shalolow bowls and top with a small handful of purslane (or arugula) and zucchini shavings. Drizzle with olive oil and serve.


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