food
AMERICAN
HOME COOKING
RECIPES
i
Tbsp. tomato paste
1
Tbsp. honey
2
cups peeled, cubed pumpkin or
winter squash (i-inch cubes)
Hot cooked rice
Cilantro, slivered red onion, thin
sliced jalapeno or serrano peppers,
and sour cream
peppers. Serve over rice with cilantro, red
onion, sliced peppers, and sour cream.
MAKES 6 SERVINGS.
*Hot chile peppers contain oils that may
burn skin and eyes. Wear plastic or rubber
gloves when handling.
EACH SERVING
575
cal, 23gfat, 83 mgchol, 964
mg sodi urn, 56 g carbo, 18 g
fiber, 37 g pro.
1. Rinse beans and pick over to remove any
stones or damage beans. Place in a
6
-quart
Dutch oven. Add
8
cups water; cover and
soak
8
to 24 hours. Sprinkle chicken
generously with salt and pepper. Refriger-
ate, uncovered, preferably overnight.
2.
Drain and rinse beans; return to pan and
set aside. In a large nonstick skillet slowly
cook salt pork until lightly browned. Add
to beans along with whole pasilla peppers
and the
8
cups stock. Add a big pinch of
salt;
bring to a simmer. Skim as needed.
Simmer, partially covered, for
W
a
hours.
3 .
Meanwhile in the skillet used to cook the
salt pork, slowly cook the chicken, skin side
down first, until very well browned, about
15 minutes. Remove chicken from skillet
and set aside. Pour off all but 2 Tbsp. of fat
from pan. Add onions and a good sprinkle of
kosher salt. Stir well, scraping up any
browned bits from the bottom of the pan.
4 .
Add peppers and garlic; stir well. Cook
slowly for 5 to 10 minutes, stirring often.
Sprinkle with paprika, chili powder, and
cocoa; stir well. Stir in the tomato paste
and honey. Cook another 3 to 5 minutes.
5.
If liquid level is below the beans, add
more chicken stock or water. Ladle a cup
of the bean liquid into the onion-pepper
mixture. Bring to a simmer; carefully
transfer to Dutch oven with beans. Taste
for seasonings and adjust as needed.
6
. Add chicken thighs and cook, partially
covered, at a low simmer for 10 to 15 minutes.
7 .
Add the pumpkin and cook until chicken
is tender and pumpkin is cooked through
but not collapsing, about 15 minutes.
Remove and discard salt pork and pasilla
BUTTERED APPLES
IN MAPLE SYRUP
CUSTARD
PREP: 30 MIN. BAKE: 25 MIN. STAND: 30 MIN.
OVEN: 350°F
V4
cup milk
3
Tbsp. sugar
2
tsp. all-purpose flour
Z4
tsp. freshly grated nutmeg
Large pinch kosher salt
2
Tbsp. unsalted butter
5
to 7 Granny Smith apples, peeled,
cored, and sliced
/2
inch thick
(about 8 cups)
1
small lemon
4
oz. extra sharp white Cheddar
cheese, cut in scant Vi-inch cubes
CUSTARD
4
eggs, separated
2
Tbsp. sugar
2
Tbsp. all-purpose flour
'/2
tsp. kosher salt
V4
cup pure maple syrup
3
Tbsp. unsalted butter, melted
'/4
cup whipping cream
V2
tsp. vanilla
Whipped cream (optional)
Pure maple syrup (optional)
1.
Let milk stand at room temperature for
30 minutes. Preheat oven to 350°F. In a
small bowl combine 3 Tbsp. sugar, 2 tsp.
flour, the nutmeg, and a large pinch of salt.
2.
In a large skillet melt
1 Tbsp.
of the butter;
add half of the apples (do not overcrowd
pan) and sprinkle with half of the sugar
mixture. Cook over high heat, shaking and
turning occasionally until apples are well
browned. Squeeze half of the lemon over
the apples, using your fingers to catch any
seeds. Transfer to a buttered 9*2-inch
quiche dish or deep-dish pie plate.
Sprinkle with half of the cheese. Repeat
with remaining!
Tbsp.
butter, apples,
sugar mixture, and lemon; place atop first
apple-cheese layer. Sprinkle with
remaining cheese.
3 .
For custard, in a large bowl whisk the
egg yolks, 2 Tbsp. sugar, 2 Tbsp. flour, and
V
2
tsp. salt. Whisk in
3A
cup maple syrup,
the melted butter, the
3A
cup room
temperature milk,
lA
cup whipping cream,
and vanilla.
4 .
In a separate clean large bowl, whisk the
egg whites with a clean whisk until soft
mounds form. Whisk in the egg yolk
mixture just until blended. Pour over the
apples using a spoon to gently move the
apples a bit to ensure that the custard is
distributed throughout.
5.
Bake for 25 to 30 minutes or until custard
is browned, set on top, and jiggles just in the
center when gently shaken. Interior
temperature when tested with an instant-
read thermometer should read 160°F.
Remove from oven and set on a wire rack to
cool. Serve warm or at room temperature
with whipped cream mixed with a little
maple syrup.
MAKES 8 SERVINGS.
EACH SERVING
374 cal, 18gfat, 152 mgchol,
276 mg sodium, 48 g carbo, 3g fiber, 8gpro.
KIM: Tepary beans are unusual. How did you
discover them?
SCOTT: I first learned about this legume on a
trip to the Southwest. I was fascinated that
this little-known drought-resistant bean has
been cultivated for centuries in that area.
KIM: And why do you brown the chicken
so slowly?
SCOTT: I’m a great believer that it’s the
details that make the difference in good
cooking. The careful browning builds deep
flavor in the stew and renders out most of
the fat so you are not skimming it off later.
There’s a big pay-off to this step.
KIM: What inspired you to put apples and
Cheddar together in a custard?
SCOTT: I first visited Vermont with my
editor, Judith Jones. I really discovered the
area through her eyes and she had maple
trees on her property. Custard is a wonderful
vehicle for maple syrup, and apples and
Cheddar are classic Vermont flavors. Each
bite is different— some more apple, some
more cheddar, and some more custard.
2 0 8
SEPTEMBER 2010 BETTER HOMES AND GARDENS
