Pumpkin Chili

Pumpkin Chili  

It’s my favorite time of year again, which means it’s time for more autumnally-themed recipes!

Throughout most of my life, I haven’t been much of a chili eater. I mean, honestly speaking, most chilis, unless made completely from scratch, are pretty gross. It wasn’t until my adulthood that I started to develop an appreciation for this hearty dish.

This particular version of chili is my absolute favorite chili recipe for many reasons. For starters, it’s incredibly easy to prepare and requires only a minimal amount of patience. Secondly, the addition of the pumpkin – an idea that came to me one autumn a few years ago – makes for a rich, decadent texture. This chili is so thick, it could truly be eaten as a dip! Also, this recipe is particularly easy to modify. Don’t have pumpkin on hand? Don’t sweat it. If you omit the pumpkin, you’ll still have a delicious homemade chili. Want it more or less spicy? Not a problem. Just tweak the amount of pepper. Do you like additional ingredients, such as bell pepper? Just throw it in! This is the kind of recipe that you can definitely make your own!

1 lb. ground chuck

1 large onion, chopped

3 cloves of garlic, minced

2 tbs. olive oil

29 oz. peeled, crushed tomatoes (approximately two regular-sized cans)

2 cups beef broth or stock

1 tbs. instant coffee

2 tbs. chili powder

½ tbs. cayenne pepper*

1 tbs. cumin

1 bay leaf

15 oz. can of pumpkin

2 tsp. salt

1 tsp. black pepper

*This amount of pepper makes for a spicy chili. However, if you are a fan of super-spicy chili, feel free to add more. If you only want a slight kick, reduce the amount to around 1-2 tsp. If you aren’t a fan of heat, then feel free to omit it altogether

**I don’t like beans in my chili, so I omit them. However, if you prefer your chili with beans, feel free to add them during the cooking process.

Brown the ground chuck on medium-high heat in a heavy bottomed pot. Once the meat is thoroughly cooked, drain off the excess fat and reserve. In the same pot, add olive oil and bring to medium-high heat once again. Add onions and cook, stirring occasionally, for around 10 minutes or until the onions are translucent and soft. Add garlic and cook for two additional minutes, continuing to stir occasionally.

Add tomatoes and broth, and stir, making sure to scrape the bottom of the pot. Add coffee, chili powder, cayenne pepper, cumin, and the bay leaf, and stir the mixture for a few moments until all ingredients are thoroughly incorporated. Allow the mixture to cook, covered, on medium heat for 20 minutes. Then, stir in the reserved meat and the pumpkin, and allow the chili to cook for an additional 10-15 minutes. Remove from heat, remove bay leaf, and allow to cool for a few minutes before eating. Serve as desired.

Recommended garnishes:

Grated cheese

Tortilla chips

Chopped onions

Chopped fresh tomatoes

Avocado

(This chili is also quite delicious served over rice!) 

It's great pumpkin!

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

Parmesan Squash Cakes with Red Pepper & Tomato Ricotta Sauce

Parmesan Squash Cakes with Red Pepper & Tomato Ricotta Sauce

Fresh yellow squash has to be one of the quintessential Southern summer treats. There is always plenty of it to be found, and it’s an incredibly affordable and versatile ingredient. Our preferred method of cooking yellow squash at home is sliced, tossed in a bit of cornmeal, and fried until golden brown. However, there are many other options for preparing this summer staple. It can be sautéed with other vegetables, it can be transformed into a rich and decadent casserole, and it can even be made into ratatouille, which I have shared with you all before! (Summer Vegetable Ratatouille with Creamy Polenta)

This preparation of yellow squash, however, has to be one of my favorites. Everyone always thinks of crab cakes or salmon cakes, but hardly anyone ever thinks of a squash cake! My mom and I have been preparing this dish for a few years, and we adore it. The flavors are surprisingly complex, and this recipe is a great way to elevate this humble ingredient.

I suppose that versatility is the theme of this blog entry, as these delicious cakes are just as versatile as the sauce recipe that will follow. If you don’t have yellow squash on hand, these cakes can be made just as easily with zucchini. They’re hearty enough to be served as a main course or over pasta, but they are also a perfect side for grilled chicken or fish. Better yet, they would be a fantastic hors-d'oeuvre for a summer gathering!

Parmesan Squash Cakes

2 large or 3 small yellow squash, grated

1 small onion (or ½ of a large onion), finely chopped

1 cup breadcrumbs

3 eggs

½ cup parmesan, grated

1 tsp. parsley (dried)

½ tsp. oregano (dried)

½ tsp. thyme (dried)

½ tsp. garlic powder

½ tsp. salt

½ tsp. black pepper

¼ tsp. celery salt

Canola oil

After grating the squash, make sure to squeeze out as much moisture as you can. DO NOT SKIP THIS STEP: If the squash still retains a lot of moisture, the cakes will not cook properly.

Combine all ingredients (except for the canola oil) until evenly mixed. If the mixture is too stiff and will not hold together, add another egg. If the mixture is too loose, add a few more breadcrumbs.

Heat the canola oil in a skillet until it reaches about 350 degrees. (If you don’t have a kitchen thermometer, drop a tiny bit of the mixture in the oil. If it starts to bubble and brown, then it’s ready.) The oil should be about ½ inch deep in the skillet. Form the cakes by hand as desired. Do not make the cakes too large, or they will not cook properly. (Think: Something that can be eaten in two or three bites, not hamburger size.) Carefully place the cakes in the oil a few batches at a time (two or three). Flip the cakes every two or three minutes until they are evenly browned on all sides. The total cooking time for each cake should be around 8-10 minutes. You may need to lower the oil temperature if the cakes start to brown too quickly. If you find that they are browning too quickly on the outside but aren’t fully cooked on the inside, remove them from the oil and place them on a baking sheet in the oven at 350 degrees for a few minutes.

Once the cakes are evenly cooked, place them on a plate lined with paper towels to absorb the excess oil. Allow them a few minutes to cool, and serve as desired.

This robust ricotta sauce is incredibly versatile. You can use it over pasta or as a dipping sauce for fried ravioli, breadsticks, or even veggies. Add sautéed ground beef, and you have the perfect filling for stuffed pasta. Don’t have ricotta on hand? Don’t sweat it. Leave it out, and you’ll still end up with a rich and hearty tomato sauce.

Red Pepper & Tomato Ricotta Sauce

1 roasted red bell pepper, chopped*

1 14.5 oz can of crushed tomatoes

1 tsp. salt

1 tsp. pepper

½ tsp. basil (dried)

½ tsp. oregano (dried)

½ tsp. rosemary (dried)

1 clove of garlic, minced

1 small onion (or ½ of a large onion), finely chopped

1 cup ricotta

*You can find roasted red peppers in a jar in many grocery stores and specialty food shops these days, but they’re quite easy to prepare at home. Just take your pepper, coat it liberally with olive oil, and roast it in the oven at a high temperature until it starts to become soft. Remove it from the oven, and allow it to cool. Then, peel off the charred skin, remove the seeds and stem, and use the roasted pepper as you wish.

In a saucepan, bring all the ingredients (except for the ricotta) to medium-high heat. Stir until all ingredients are thoroughly combined. Once the mixture starts to simmer, reduce heat to low, cover, and allow it to cook for about 15 minutes. Remove the saucepan from the heat, and mix in the ricotta cheese until thoroughly combined.

At this point in the cooking process, I put the sauce in my food processor and pureed it until it was smooth and velvety. You can accomplish a similar texture in a standard blender or with an immersion blender. However, this step is purely optional. If you wish to leave your sauce a bit chunky, by all means, do so. 

(Now that's one sophisticated squash!)

Enjoy!

Cajun Pasta with Shrimp, Sausage, and Chicken + Salad with Creole Vinaigrette

I adore one-pot pasta meals, and this particular recipe is probably my favorite. There are many variations of this recipe that can be found floating around online. I believe the original recipe can be attributed to Emeril Lagasse. All things considered, I can’t take *full* credit for the recipe, but this is my final version with my own tweaks and adjustments.

This dish is a definite crowd pleaser, but if you’re only serving two or three people, you will love the leftovers! I know this recipe contains many ingredients, and it requires a good bit of prep work, but the actually cooking process is quite simple and well worth the extra prep. Another aspect of this recipe that I appreciate is that it’s quite customizable. Don’t have shrimp? Throw in some extra sausage or chicken! Want to add some shelled crawfish tails? Go for it! You can make this recipe your very own, just like I did!

Cajun Pasta with Shrimp, Sausage, and Chicken

Roughly ½ lb. pasta, cooked*

1 large yellow onion, chopped

1 bell pepper, chopped

14 oz. smoked sausage, sliced

2 boneless, skinless chicken breasts, cut into 1” cubes

4 oz. salad shrimp*

2 tbs. olive oil

2 cloves of garlic, minced

½ cup chicken broth or stock

½ cup milk

2 tbs. sour cream

2 tsp. dried thyme

2 tsp. dried oregano

2 tsp. Creole seasoning

3 green onions, chopped

½ cup grated Parmesan cheese

Salt and pepper to taste

*I used egg noodles for this recipe. I love to keep egg noodles on hand, as they’re so cheap and versatile, but you can use whatever pasta you like. This recipe would work equally well with a long pasta, such as linguine, or an elegant, bite-sized pasta like farfalle.

*I used salad shrimp for this recipe because they’re fairly inexpensive. However, feel free to use larger shrimp if you so wish.

Bring the olive oil to medium high heat in a large, heavy-bottomed pot. Add the onion and bell pepper, and cook until the vegetables soften, and the onion becomes translucent. Add the chicken, and cook for about five minutes, or until the chicken is completely cooked through. Then add the sausage and garlic, and cook for an additional one or two minutes. Add the chicken broth to deglaze the pot, and then add the thyme, oregano, Creole seasoning, milk, and sour cream, and allow the mixture to simmer for three to five minutes.

Next, reduce the heat to medium, add the pasta, shrimp, and green onions, and toss vigorously with the other ingredients in the pot. Allow this to cook for around three more minutes. Remove the pot from the heat, and add the Parmesan cheese. Toss vigorously once more. Season with salt and pepper as desired. Allow the pasta to cool for a few minutes, and then serve as desired. 

 Laissez bon temps rouler!

 Enjoy a bowl-full with a big shot of Bayou Satsuma Rum from Louisiana!

And what could possibly be a better side to such a decadent dish than some fresh, crunchy romaine lettuce dressed with this zesty-yet-slightly-sweet vinaigrette?

Creole Vinaigrette

2 tbs. Creole mustard

2 tbs. apple cider vinegar

½ tsp. salt

¼ tsp. pepper

2 tsp. sugar

½ cup extra virgin olive oil

Combine ingredients in a lidded jar, and shake vigorously until thoroughly combined. Feel free to adjust the ingredients to your liking. If you prefer more zip, add more mustard, or if you prefer your dressing to be a bit sweeter, add more sugar.

 

What a refreshing summer treat!

Enjoy!

 

Japanese Curry with Chicken

I discovered the art of Japanese curry when I was in undergrad, and I’ve been making this recipe for YEARS. Several of my friends have asked for my recipe, so I’ve finally decided to write a food blog entry about it.

Unsurprisingly, curry is not a dish that is native to Japan. It was actually introduced by the British during the Meiji Era (1868-1912) after they fell in love with the exotic dish during their colonization of India. Interestingly enough, just as curry became one of Britain’s national dishes over the years, it eventually became one of Japan’s favorites as well.

Japanese curry is markedly different from the other varieties found throughout Asia. The base is typically a curry powder, and the main ingredients include onion, carrots, potatoes, and a meat, usually beef, chicken, or pork. Also, Japanese curry is typically mild, though some spicy varieties exist. Like most curries, however, it is usually served with rice. Believe it or not, most people of Japan prefer to begin their recipes with a prepackaged curry roux. Many of these prepackaged roux can be found in the United States in Asian markets or the international food aisle of supermarkets. I prefer the from-scratch version, though, for many reasons; I can control the amount of heat and curry flavoring present, and the preparation is just as easy as when using a prepackaged roux.

As previously noted, this recipe begins with a curry powder as opposed to a paste. Yellow curry powder can easily be found in any local grocery store, but how do you know which is best to purchase? Every brand will have some slight variations in ingredients, thus resulting in slightly different flavors. If you’re a purist, there are a vast multitude of homemade curry powder recipes available online. Meanwhile, I personally have no problem with store-bought varieties. My best advice is to choose a spice brand with which you are familiar. You may want to sample a few different brands in order to determine which ones you prefer.

Japanese Curry with Chicken

4 tbs. butter

1 tbs. sesame oil*

½ cup flour

2 tbs. yellow curry powder

1 large yellow onion, chopped

2 cloves garlic, minced

5 cups chicken broth

3 to 4 potatoes, peeled and chopped into chunks

3 to 4 carrots, peeled and chopped into chunks

1 red bell pepper, chopped*

1 lb. boneless, skinless chicken, chopped into chunks*

Salt and pepper

*The sesame oil is optional. I just like the flavor it imparts.

*Like the sesame oil, the red bell pepper is optional. Again, I just like the flavor!

*This recipe can be just as easily prepared with another protein, such as beef.

*For a spicier curry, you can add cayenne pepper. If I want a little extra kick, I’ll throw on a bit of sriracha when I’m preparing individual servings.

In a large, heavy-bottomed pot, bring the butter and oil to medium-high heat. As it melts, add the flour and stir. It should begin to form a roux. Add the curry powder and stir vigorously. The roux can burn easily, so continue to stir vigorously, adjusting the heat if necessary. Once the ingredients form a thick paste, add about 2 cups of the chicken broth along with the onion, garlic, and bell pepper. Stir gently until the liquid starts to thicken and the vegetables become soft (around 3 to 5 minutes). Add the remainder of the chicken broth along with the potatoes and carrots, and let the mixture come to a simmer, stirring occasionally. Make sure to scrape the bottom of the pot as you stir to prevent sticking. Add about 1 tsp. each of salt and pepper; you can always add more after the dish has finished cooking. After the root vegetables begin to become fork-tender (but not mushy), roughly 20 minutes, add the chicken. Continue to cook for 10 minutes or until the chicken is completely cooked through. 

The liquid of the curry should have a gravy-like consistency. If you find it a bit too thin for your tastes, let it simmer a bit longer until the liquid reduces, or make a paste with cornstarch and some of the curry liquid, and add it to the pot. If you find the curry a bit too thick, gradually add more chicken broth until the curry reaches your desired consistency. 

Remove the pot from the heat. Once the curry has become cool enough to eat, serve over steamed white rice. 

 (Yes, this recipe makes a LOT, but you'll love the leftovers! It's even better after it sits overnight!)

 Get curried away in deliciousness!

Enjoy! 

Our Holiday Favorite: Red Velvet Cake

Christmas at the Trimm House would not be complete without our holiday favorite: red velvet cake! This decadent treat can be served at any time of the year – and believe me, my mom and I have made them for many different occasions – but the red velvet cake is the proverbial cherry on top of our Christmas celebrations.

This recipe is the exact same one we have been preparing for every single year since I can remember. It comes from an antique cookbook of my mother's that is a compilation of recipes from women across the state of Alabama. The author of this recipe is a Ms. Ruth Stovall. I've tried different red velvet recipes over the years, but Ms. Stovall's is the hands-down favorite of everyone. It's rich and moist without being too dense but not overly dainty or delicate.

Now, I've made a couple of tweaks to the recipe to suit my own taste. However, just be sure to follow the recipe as closely as possible; otherwise, you may end up with a fragile, crumbly cake. If your cake does fall apart, however, don't sweat it! Just make a red velvet trifle – which just happens to be the most requested dish of mine by my grad school colleagues. Also, we must discuss the topic of pecans. Most Southerners would consider it blasphemous to omit pecans from the frosting. However, I prefer the velvety texture of the cake and simple frosting on their own, so I don't add any nuts unless someone requests them. If you want to add them to the frosting or top the finished cake with chopped pecans, by all means, indulge! It's the holidays!

Red Velvet Cake

2 ½ cups self-rising flour

1 ½ cups sugar

1 tsp. baking soda

1 tsp. cocoa powder

1 cup buttermilk

1 ½ cups vegetable oil

1 tsp. white vinegar

2 eggs

1 tsp. vanilla

1 tsp. butter flavoring*

1 1 oz. bottle red food coloring

*The original recipe calls for an antiquated product known as butter-flavored Wesson oil. Some sources claim that this product is still available in very limited supply, but I have yet to find any. Therefore, I simply add a little butter flavoring to the batter. You can completely omit this ingredient, though, if you desire, but it does add an extra richness to the cake's flavor.

Preheat oven to 350 degrees. Combine dry ingredients. Incorporate wet ingredients in the order listed, and mix thoroughly until batter is evenly blended. Be extra careful with the red food coloring, as it will stain fabrics and some surfaces very easily!

Pour batter into two greased, parchment-lined 9-inch round cake pans. Bake for 25-35 minutes or until an inserted toothpick comes out clean. Cool completely before removing from the pans and applying frosting.

Cream Cheese Frosting

2 8 oz. packages of cream cheese

2 sticks of butter

2 1 lb. boxes of confectioner's sugar

1 tsp. vanilla

(Add a cup of chopped pecans if desired)

Allow cream cheese and butter to come to room temperature. Using an electric mixer, cream together softened cream cheese and butter, add vanilla, then gradually add confectioner's sugar until frosting is evenly blended. Apply generously to cake as desired. 

(Have a Sweet Holiday!)

 

Happy Holidays and Happy New Year, everyone! 

 

 

Sweet Potato Gnocchi in Rosemary Brown Butter with Kale and Pumpkin Seeds

Sweet potatoes always remind me of autumn, my favorite season. Every year while I was growing up, from October through November and even on into December, my mom always had a plethora of sweet potato pies ready to consume at a moment's notice. While many people tend to immediately associate pumpkin with autumnal cuisine, the sweet potato holds just as much importance for me and other Southerners.

In a previous blog entry, I touted the virtues of store-bought gnocchi, and while I still possess absolutely no qualms about grocery store shortcuts, homemade gnocchi are absolutely divine – and not as difficult to make as you might imagine. If you can make dough and boil water, then you can prepare gnocchi. These gnocchi are especially easy to make and are absolutely restaurant quality! For those of you unfamiliar with this dish, gnocchi are Italian potato-based dumplings that are soft with a slight toothsome quality, and they are incredibly versatile as they pair well with any sort of sauce one would typically apply to pasta.

Now, I can't take full credit for this recipe. It was concocted primarily by Matthew Senkow, but I did help! This is a fantastic dish for autumn as well as late summer and early winter. The combination of sweet potato and ricotta makes for a delightful sweet-savory combination, warmly accented by the richness of the rosemary brown butter and the freshness of the kale. Not to mention, the salty crunch of the pumpkin seeds makes for a touch of autumnal whimsy. This is quite the modern and elegant twist of the typical Southern sweet potatoes and greens!

Sweet Potato Gnocchi in Rosemary Brown Butter with Kale and Pumpkin Seeds

Gnocchi:

Approximately 1 lb. sweet potatoes, roasted and peeled*

12 oz. ricotta

¾ cup grated parmesan cheese

Dash of nutmeg

2 tsp. salt

2 ½ cups all-purpose flour

*You can cook the sweet potato using whatever method you prefer. I prefer to roast mine in the oven at 350 until they are tender, cool them, and then peel them.

Combine all ingredients and mix thoroughly until they are combined in a uniform dough. Add flour if the mixture is too sticky. Roll the dough into little cylinders, approximately 1/2” in diameter. With a fork, cut the dough cylinders into bite-sized chunks, and mark each dumpling with the fork tines. Set lightly on floured sheet pan until ready to cook.

Bring a large pot of salted water to a boil, and gently add the gnocchi a few at a time. Once the gnocchi begin to float to the top of the water (usually about a minute or two later), remove them from the water. Reserve.

Sauce with Kale and Pumpkin Seeds

10 tbs. butter

1 tsp. dried rosemary

½ tsp. salt

1 large bunch of kale

Pepitas (roasted, shelled pumpkin seeds)

Finely chop kale as desired. (I went with a chiffonade cut for this recipe.) In a large pan, melt 8 tbs. butter on medium-high heat until it begins to slightly brown. Regulate the heat so that the butter does not burn. Add rosemary and salt. Add the kale to the butter sauce and stir, allowing it to gently wilt. Add remaining butter and a handful of pumpkin seeds.

Toss the gnocchi with the kale and butter sauce on low heat. Allow the mixture to heat for a couple of minutes, and then serve. 

(Holy gnocchi!)

 

Enjoy!

 

"Street-Style" Chorizo Tacos with Tomatillo Sauce

Last month, I visited friends in Mobile, and they insisted we dine at a tiny Mexican restaurant sitting inconspicuously amongst the sprawling landscape of chain eateries that call Airport Boulevard home. One typically wouldn’t have very high expectations for a Mexican restaurant on Alabama’s Gulf Coast, but I was absolutely blown away by my meal.

This particular restaurant, La Cocina, offers the typical Americanized Mexican fare that can be found at any similar establishment in the United States, but they also offer an “authentico” menu that features more traditional dishes. Being an unabashed chorizo addict, I selected the chorizo “street-style” tacos for my dinner, and I couldn’t have been more pleased. Better yet, served alongside them was a spicy tomatillo sauce that packed just enough punch to put the whole dish over the top.

One thing to keep in mind about traditional tacos is that they are actually quite simple in their composition and usually consist of only a few fresh, tasty ingredients. All this jazz with lettuce and cheddar cheese and sour cream is essentially non-existent. My tacos were simply prepared with chorizo, onion, and cilantro atop warm corn tortillas, and in replicating the dish, I’ve kept the recipe simple, because really, why try to improve on perfection?

Before presenting the recipes, I feel that I should make a note about one of the most controversial ingredients in modern cuisine: cilantro. Personally, I don’t mind the stuff. However, some people find it absolutely ghastly and describe it as tasting like soap. While I include cilantro in the two recipes I’m about to present, if you possess a strong distaste for it, just leave it out or substitute fresh flat-leaf parsley instead. It’s really no big deal!

As an additional note, if you’ve never worked with tomatillos before in the kitchen, don’t be intimidated! Just peel off the husks – you may find them a bit sticky, which is normal – and chop them as you would tomatoes. They have a nice, fresh tartness to them with just a smidge of sweetness.

“Street-Style” Chorizo Tacos

10 oz. package of chorizo

Fresh cilantro, chopped

Red onion, chopped

Warm corn tortillas

Bring a skillet to medium-high heat, and cook the chorizo for 10-12 minutes. Once it’s cooked, drain the excess grease, and assemble the tacos as desired. Other suggested toppings are sliced avocado, Cotija cheese or queso fresco, or tomatillo sauce (recipe to follow).

Tomatillo Sauce

4 tomatillos, husked and chopped

¼ cup chopped onion

1 jalapeno, seeded and chopped

1 tbs. cilantro, chopped

1 garlic clove

1 tsp. salt

Dash of cumin

Combine all ingredients in a blender or food processor, and puree until the mixture becomes uniform. The sauce can be served as a condiment or simply eaten with tortilla chips.

(While you’re at it, cut some corn tortillas into wedges and fry them up to have your own homemade tortilla chips!) 

Enjoy!