Chilly Chiles

As another year rolls over and we focus on what is to come in 2010, I think it's equally important to remember our successes of the past year.

It was a big year for us in the kitchen. We began the year with an ethnic focus, playing with flavors from Asia and the Middle East, relatively new cooking styles for both of us, and although we're far from mastering either, our initial forays gave us hope. Spring and summer saw us cooking outdoors, spending long, happy hours smoking and grilling poultry, pork and beef in the kettle. Our kitchen got bigger when we moved in August, and we're still trying to figure out how to use all that extra space (luckily, we enjoyed a very generous Christmas, complete with all kinds of new pots and pans and tools and gadgets). Our trip to Spain this fall introduced us to a whole new style of cooking, and though we've barely even scratched the surface of Spanish food, our souvenir leg of Jamon Iberico de Bellota (just carved last night for the first time -- AMAZING) ensures that we'll be reliving our Spanish memories for a very long time. And I would be remiss to ignore the continued contributions of two of the giants of French cooking, Jacques Pepin and Julia Child; together, they provide lifetimes of inspiration in our kitchen.

Today is January 1st, 2010, and there's a slight chill in our apartment. To cut through the cold, nothing works better than a bubbling soup pot on the stove, especially a pot full of the warm flavors of cumin and spicy chiles. These two recipes are our favorites for a cold day, and they're great to make together for a party since they share garnish. The first is from Epicurious, and is one of the greatest soups you'll ever make in less than 30 minutes. It has become a staple at our place for its ease, affordability and ultimate satisfaction. The second recipe is my very own green chili, and today this recipe is dedicated to Adam, because he's completely obsessed with it. Not that I blame him, it's my favorite chili ever, too.

Enjoy!

Black Bean Soup with Cumin and Jalapeno
Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 4 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 to 2 teaspoons chopped jalapeño or serrano chile with seeds
  
• 2 15- to 16-ounce cans black beans, undrained
• 1 15-ounce can petite diced tomatoes in juice
• 1 1/2 cups low-salt chicken broth

Garnish:

• Chopped fresh cilantro
• Chopped green onions
• Crumbled Mexican cheese (queso fresco is our favorite)
• Sour cream or Mexican crema
  
• Fresh limes for squeezing

Instructions:

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon chile. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth then return to pot, or buzz soup with immersion blender for a few seconds. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle into bowls and garnish with cilantro, green onions, crema and cheese & a squeeze of fresh lime juice.

Dave's Envy Chili (because it's green, and everyone wants the recipe as soon as they try it)
Ingredients:

• 2 tablespoons olive oil
• 3 lbs. turkey breast roast (I like Butterball, it's consistent and easy to prepare)
  
• 1 medium onion, chopped
• 5 large poblano peppers, seeded and chopped
• 2 large jalapenos or serranos with seeds, diced
• 3 large cloves garlic, minced
• 1 1/2 lbs. green tomatillos
• 2 small cans green chiles
• 1 1/2 Tbs. ground cumin
• 1 Tbs. jalapeno powder (can substitute green tabasco sauce)
• 2 Tbs. Mexican Oregano
• 1 tsp. celery salt
  
• 2 15- or 16- oz. cans white beans (cannellinis or Northern beans), undrained
• 32 oz. low-salt chicken broth
• 12 oz. beer of your choice (Modelo Especial recommended)
  
• Salt and pepper, to taste
• Large handful of coarsely chopped fresh cilantro
• Juice of 1 lime
  

Garnish:

• Chopped fresh cilantro
• Chopped green onions
• Crumbled Mexican cheese (queso fresco is our favorite)
• Sour cream or Mexican crema
  
• Fresh limes for squeezing

Instructions:

In a very large, heavy pot (enameled cast iron works best), add oil and then roast the turkey breast in the oven according to package directions. Remove roast and shred turkey into bite-sized chunks using two forks, & set aside. Pass tomatillos and canned green chiles through the food processor until they become basically liquefied.

On the stovetop over medium-high heat (and to the same pot with the turkey glaze still in the bottom -- that's good flavor!), add onions, poblanos and jalapeno or serrano chiles. Saute just until they soften and onions begin to brown very slightly. Add garlic, cumin, jalapeno powder, oregano and celery salt and saute for about 30 seconds just to slightly toast the dry spices and cook the garlic through. Add tomatillo/chile sauce, undrained beans, chicken broth, beer, shredded turkey, salt and pepper and lower heat to a simmer. Simmer as long as you like but at least one hour (two is recommended), stirring often to avoid sticking. Immediately before serving, toss in freshly chopped cilantro and lime juice.

Ladle into bowls and garnish with cilantro, green onions, crema and cheese & a squeeze of fresh lime juice. Some people also like a crunchy topper like Fritos or corn chips.