Another New Cookbook

I had a good time shopping this weekend.  Since my husband was at the retreat, I went alone which may not have been a great idea.  I bought things that I wanted, didn't need.

Friday I went to Trader Joe's.  I can recommend the Pumpkin Ice Cream, the Candy Cane Joe Joes and the Peppermint Melt Aways.  I told you - bad.  The Melt Aways are in a nice box that would make a nice gift.  I also got some of the dark chocolate covered mints, emergency macaroni and cheese for the freezer, a turkey and a few other small items. 

Saturday was Costco day.  I didn't do too badly with wants versus needs there.  We hadn't been for a while so I had some basics that needed stocking.  I did not however need the two new cookbooks that I bought.  One was the new Alice Waters (I haven't even looked at that yet) and one was The America's Test Kitchen Family Cookbook. 

I've skimmed through the Test Kitchen Cookbook and used it Sunday to make chili and cornbread.  Both recipes are excellent.  This is a great cookbook for anybody, beginner to experienced because there are lots of tips on ingredients and equipment, good pictures of techniques and good, basic recipes.

All-American Beef Chili from The America's Test Kitchen Family Cookbook

• Serves: 8
• Prep time: 2 hours (includes 1 hour 30 minutes simmering time)

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 red bell pepper, stemmed, seeded, and chopped
• 1/4 cup chili powder
• 1 tablespoon cumin
• 1/2 teaspoon cayenne pepper
• salt
• 6 garlic cloves, minced
• 2 pounds (85 percent lean) ground beef
• 2 (15.5 ounce) cans dark red kidney beans, rinsed
• 1 (28 ounce) can diced tomatoes
• 1 (28 ounce) can tomato puree

1. Heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 teaspoon salt.  Cook until the vegetables have softened, about 7 minutes.  Stir in the garlic and cook for 15 seconds.
2. Add the beef and increase the heat to medium high.  Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes.  Stir in the beans, diced tomatoes with their juice, tomato puree, and 1/2 teaspoon salt.   Bring to a simmer, cover, and cook for 45 minutes.
3. Remove the lid and continue to simmer until the beef is tender, about 45 minutes.  Season with salt and pepper to taste before serving.
4. Make Ahead: The chili can be cooled, covered and refrigerated for up to 4 days or frozen up to 1 month.  Reheat over low heat, adding water or broth to adjust the consistency. 

 I followed the recipe exactly and it was great.  I'll use this as my chili recipe from now on.  I was afraid the cayenne would be too hot, I like hot but not blistering, but it was perfect.  I didn't add additional salt or pepper before serving. 

I am making good progress on the quilt.  I have 3 of 9 rows done.  I need to take some time to cut some more material maybe sometime today and get some more squares sewn together.  I am happy with the look, I don't want to post pictures until after Christmas in case somone looks at this and would know I'm making it.  The pattern leaves no doubt as to the recipient. 

Today I am scheduled to go to Le Cordon Bleu to speak with students about the life of a personal chef.  I've spoken there before since one of my personal chef friends is an instructor there and I know a couple other instructors through Women Chefs and Restaurateurs.  It's fun, usually lots of questions from the students.  Sara left an email last night that said there are 46 students signed up to hear me talk! 

I guess I should get ready for this afternoon.  I like to take something to hand out.  I'll need to figure out what for that many people.