Posts Tagged ‘chili’

torta rustica (i.e. meat cake)

Tuesday, March 29th, 2011

Crockett’s papa is visiting, and we’ve been mostly gabbing and drinking wine all weekend. I made him a coffee cake (which I’ll post the recipe for later, because it was pretty tasty and is holding up remarkably well), but I also had signed on as a volunteer recipe tester for the ‘your best recipe with fresh ricotta‘ contest. I have had problems with completing my testing on time before, but I happened to have some fresh ricotta in the fridge, and I couldn’t pass up this recipe.

It’s essentially a savory ricotta cheesecake with romano and salami, baked inside a giant sugar cookie.

See? Giant sugar cookie.

Full of cheese and salami.

I kept going – man, this is weird, and then taking another bite.

And then my piece was all gone.

So I started in on the ones I’d cut for Crockett and his dad.

Apparently I liked it.

Since  I was testing it, I was very faithful to the recipe (except that I cut it in half), so I’m not going to reprint it. It’s here, if you feel like making a sweet meat cake of your very own.

That’s not all I ate yesterday, of course.

I had some muesli, to pre-soak up all the nitrates that were undoubtably in the salami.

And some chicken chili, while doing homework.

Apparently the hanta virus isn’t affecting my appetite.

Or my desire to pose goofy with Crockett.

P.S. I don’t really have the hanta virus (probably). I spent a large part of the weekend cleaning out the garage of my condo, and a lot of mice have – ahem – left their mark there. Now I have a fluey chest cold type thing. Draw your own conclusions. Both Crockett and my girlfriend Star have drawn the conclusion that I’m a hypochondriac – which isn’t completely unfair, so jump on that bandwagon, if you’d like.

zoom zoom

Wednesday, October 27th, 2010

Yesterday, I ran 7 miles for the first time since I started training for this marathon. Probably for the first time since I was in training for my LAST marathon – when I don’t have a goal, I never manage to motivate myself for more than 3 or 4 miles at a time.

I didn’t eat breakfast until late. The longer I put off eating in the morning, the sweeter I want whatever I end up eating to be – does that happen to anyone else? As soon as I got home from Crockett’s (yeah, that’s right – I spend the night and he doesn’t even feed me. Silly boy.) I put together my favorite smoothie – grape nuts, yogurt, frozen cherries, and frozen bananas. Not pictured: milk.

It’s such a pretty color when it’s smooth! I want to paint my bathroom cherry-smoothie-pink. Actually – it may look like pepto bismol pink on a wall, huh? Perhaps not the best color for a bathroom.

My run itself took place on a treadmill, because the winds in Louisville yesterday were averaging 20 mph with gusts of up to 50 mph.


I would have blown away, and that’s no fun for anyone.

Oddly, I picked the treadmill with this view, rather than the one with the view of the mountains. Perhaps I thought that looking at the mountains would make me feel like I was running uphill?

When I got home, I was SO HUNGRY. I ate everything I could get my hands on, without stopping to take pictures. Included was an apple scone, some goat cheese, some raw vegetables, some crackers, and some hummus. I also started a pork green chili, for the rest of the week.

Pork Green Chili Stew Tomato Gigantic Crockpot of Goodness

1-1.25 pounds of stew pork
1-2 Tbs canola or corn oil
30 oz roasted green chiles (this is available in the freezer section of my grocery store in hot or mild, if your farmers markets (like mine) are over)
28 oz can diced tomatoes in tomato juice
2 cups stock (I used vegetable, but chicken would be good too)
3 Tbs flour
3 cloves garlic, finely chopped

Heat up the oil in a large pan and add the pork, stirring it frequently to brown the exterior. Add the garlic, flour, and salt and pepper and stir to coat. You’ll see all the flour get absorbed in the outside of the pork, and it will mix with the fat to make a nice brown crust on the bottom of the pan.

Dump the meat into your crockpot* and use the tomatoes to deglaze the pan you cooked the meat in. Dump the tomatoes, chiles, and stock into the crockpot as well, and stir it all up. This will be done in about two hours on high or three on low, but can stay on low for up to 5 hours if you have other stuff to do.

If you don’t have a crockpot, you can cook this on the stove. Just start with a big stockpot.

The tomatoes are a complete departure from what you’d expect to see when pork and green chiles are mixed together. I like them for two reasons. 1) It bulks up the soup for very little money. 2) Sometimes without the tomatoes, the soup tastes more like a sauce to me than a soup.

While it was cooking, I did some homework and went to visit Crockett’s brothers family.

The boys showed me their fort. What you can’t see in this picture is me begging them to sit still for just one second. Just one. A single second.

Never happened.

Their little girl stands still like a pro. As long as she’s more than 10 feet away. If she gets closer than that to me I’m forced to tickle her, and it’s hard to take pictures while tickling. True story.

How anyone manages to take good pictures of children is beyond me. Hat tip to all of you who have done it.

When I got home?

Soup was on!

I like mine with crumbled tortilla chips and grated sharp cheddar.

How was your Tuesday?

Friday lunch

Friday, September 10th, 2010

Homemade turkey chili and honey cornbread all smooshed together. Not pictured (cause it’s in mah belleh): the rest of the chili, carrots, and celery. Pictured in the background: my Beautiful Data reading assignment for my class that starts in 20 minutes.