Thought for Food

2 (28-ounce) cans whole tomatoes, drained, 3 cups juice reserved
1 1/2 tablespoons dark brown sugar
4 tablespoons butter
1 medium onion, minced (about 1/2 cup)
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoons all-purpose flour
1 3/4 cups homemade chicken stock or canned
low-sodium chicken broth
1/2 cup heavy cream
Salt and cayenne pepper

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to colour, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

2. Heat butter over medium heat in large saucepan until foaming. Add onions, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to boil. Reduce heat to low and simmer, stirring occasionally, to blend flavours, about 10 minutes.

3. Pour mixture through strainer and into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid in saucepan. Add cream and warm over low heat until hot, about 3 minutes. Off heat, season with salt and cayenne. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)

Posted by Ian McKenzie at 08:10 PM | Permalink | Comments (0) | TrackBacks (0)

1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola
3 to 4 pound pre-cooked ham

Pre-heat oven to 325.

Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in roasting pan and add remaining cola. Cover and cook for 2 hours.

Posted by Ian McKenzie at 05:54 PM | Permalink | Comments (0) | TrackBacks (0)

This recipe is closely guarded in Cincinnati, “Chili Capitol of the US.” Served originally by Greek immigrants in the 1920’s. There are now franchises, particularly the Skyline Chili Parlours, which serve a great Five-Way chili. Five way chili is a one-plate lunch or dinner. Once you get the hang of it, it is easy to adjust to your own taste. Don’t be put off by all of the spices, there is no wrong way to make this.

Recipe for 4

1 pound chuck, ground fine
2 medium chopped onions
2 cloves garlic, minced
1 cup tomato sauce
2 tablespoons ketchup
1 cup water
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon honey
1 teaspoon salt
1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon marjoram
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 dry bay leaf

Put a small amount of oil into a pan and turn to medium heat. Add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, ketchup, water and vinegar. As mixture begins to boil add everything else.

Cover and simmer at very low heat for about one hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.

The first time you make it try to stay close to the recipe. The next time around you can adjust the various spices. Salt for perking up, turmeric and cumin for a sweatier chili flavour, cinnamon, cloves and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body. I think one of the secret ingredients i s the red wine vinegar. I have tried it both ways and it is much better with the vinegar in the recipe.

Constructing The Chili

8 ounce thick spaghetti
1 16 ounce can of kidney beans or pinquitos
2 onions chopped
1 pound of Wisconsin Cheddar grated fine, as fluffy as you can make it.

1. The bottom layer is always spaghetti. I use linguine for a little heavier noodle. You will need two to three ounces per serving. Spread them out and completely cover the plate.
2. Next comes the chili, cover the noodles.
3. Kidney beans or something I have added pinquitos. I think they are a little more interesting than the kidney bean. Either way do not season them, they are there for texture.
4. Chopped onions. Spread them out to taste.
5. Spread Cheddar cheese on quickly so it melts a bit. Don’t skimp on the cheese unless you have to. The cheese should cover the plate so you can pat it into a neat mound with your hands, just the way they do in Cincinnati.

If desired, omit either the beans or onions, or both, for Three-Way or Four-Way Chili. Whatever beverages you may choose to serve make sure they are ice cold. Accompany with saltines or oyster crackers.

Posted by Ian McKenzie at 04:25 PM | Permalink | Comments (0) | TrackBacks (0)

7 oz. bitter dark chocolate
1/2 cup strong black coffee or 1 tsp instant coffee, made up with 120 mL water
3 oz. superfine sugar
1/2 cup whipping cream

Place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.

Posted by Ian McKenzie at 02:33 PM | Permalink | Comments (0) | TrackBacks (0)