Search This Blog

Friday, January 9, 2015

Yes please.

Remember these biscuits from a few days ago?

Yes THOSE biscuits with their melty,flaky cheese-ness and the piece of blue cheese just waving at you?
Yep THOSE biscuits.

    We (being my family not just me) shared a towel-lined bowl of these biscuits alongside a bowl of Cabin Chili on New Year's Eve. It was such a pair I tell ya,warm bowl of just-enough-spice chili and flaky cheese biscuits. Delicious. The recipes are both fairly easy. As you can see I've made it one time before this past New Year's Eve,still in the colder months of the year and it was just as good this time as the first.

  I had an idea in the shower this morning. The chili would also work well in a slow-cooker. It calls for pretty similar ingredients to other chili recipes and the prep is hardly much work at all. Perfect busy winter's night dinner if you ask me. OH! and really you could do most of the prep the night before if you had a little extra time.
 I'll explain: Brown the ground beef ,onion, and garlic together. Let it drain on a paper-towel lined plate and cool down for just a few minutes. Put the meat/onion mixture in a bowl then in the fridge overnight. In the morning put the meat/onion mixture inthe slow-cooker along with the other ingredients.Turn that joker on then go about your day. Ok recipe time,two good ones headed your way so take notes.

    Oh ! Oh! Oh! One more thing,both recipes came from the book on top of this stack . It has become my go-to book for a number of soups and (wait for it...) stews. It aslo contains some fine,fine recipes for garnishes to serve on top of your soup or stew and breads to serve along side of it. Now on to the recipes.

Biscuits first.

Flaky Cheese Biscuits
adapted from The Big Book of Soups and Stews
written by Maryana Vollstedt

2 C all-purpose flour
1 TBL baking powder
1/2 tsp salt
1/4 tsp sugar
1/3 C shortening
3/4 C milk
1/2 cup extra-sharp cheddar cheese,shredded
1/4 C blue cheese,crumbled
1.Preheat oven to 450 degrees.In a bowl,combine dry ingredients. With a 2 forks,a pastry blender or in the bowl of a food processor ,cut shortening into dry ingredients until crumbs form.Add milk all at once. add cheese and stir with a fork just until dough leaves sides of the bowl and dough forms.
2.On a lightly floured surface,knead and fold dough 10-12 times.Gently pat out dough into a 1/2 in ch thick disc.Cut out rounds with a biscuit cutter.
3.Place on a parchment-paper lined baking sheet.

Ok onto a big ol' batch of chili.

Cabin Chili
adapted from again a fantastic book
The Big Book of Soups and Stews
written by Maryana Vollstedt

1 lb ground beef
1 lb breakfast sausage
1 medium yellow onion,finely chopped
2 cloves garlic,minced
1 28-ounce can diced tomatoes with juice
1 15-ounce can tomato sauce
3 cans of kidney,black,navy or pinto beans
  drained and rinsed
1 tsp salt
1 TBL chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1.In a large pot over medium-high heat sweat the onion for 3-4 minutes.Add the minced garlic,let cook 30 seconds longer until you smell it.Add the ground beef and breakfast sausage.Break apart with back of spoon,folding together.Cook until the meat is no longer pink,about 10 minutes. Reduce the heat to medium-low and add the remaining ingredients.Simmer for 20-30 minutes.Ladle into bowls and sprinkle with toppings.

*** Slow-Cooker Version*** Follow through Step 1. of the directions. Drain the meat on a paper-towel lined plate. If you are doing this the night before,put meat/onion mixture in a bowl and cover with plastic wrap. Place in fridge until next day when needed You could also combine remaing ingredients in a bowl,store them in the fridge and  have those ready to pour into the slow cooker as well. When ready to cook put the meat and remain ingredients in the slow-cooker. Cook 6-8 hours on low. ENJOY!

No comments:

Post a Comment