I Say Tomato

The “chili” I made this weekend is a perfect example of cooking from your refrigerator (and pantry). I have “chili” in quotes there because I included some black beans, and I know that, for some people, it is heretical to put beans in one’s chili. I, on the other hand, like to have something other than wads of meat, and beans are one way to do that. In addition, I had about a cup and a half of dried black beans in the pantry, and I wanted to use them before they got old, so I put them to soak on Saturday evening, plus I mixed up another batch of Awesome Crackers, because I go through nearly a batch a week, especially if I share them. All of the cooking happened on Sunday.

I cooked the beans while I was doing laundry–you don’t really need to do anything to beans while they’re cooking, so they’re a fine candidate for multi-tasking. When I set about making the chili, I chopped up a bunch of onions, including some purple ones; I don’t use the purple ones much in other things, because the color can make the whole dish look kind of grey and muddy. It doesn’t affect the flavor at all, but grey and muddy isn’t really an appetizing prospect for anyone. In chili, though, that wouldn’t make the least bit of difference. I also chopped up a whole head of garlic and a bunch of carrots–I have wads of both from the farm share, and the carrots especially keep for quite awhile. Those got thrown in with the onions. For the spicy part, I had some arbol chilis from a previous attempt (I used the Cooks Illustrated recipe for a batch at one point, and they included multiple kinds of chilis, but the only kind left in the pantry were the arbols), coriander seeds, and cumin seeds, plus those little red chilis from McCormick’s maybe?, and put them all in the extra coffee grinder that I use only for spices. I wore plastic gloves while I was doing all this, I should add.

Once it was all ground up, I threw it in with the onions and mushed it around a bit. I put all of it in the bottom of the stock pot I was using for the chili, and then browned about a pound of ground venison in the same saute pan. That got dumped in with the onions, along with about 8 ounces of wild turkey leg and thigh meat, about three ounces of leftover chicken from my dinner on Friday, a container of cooked turnips from a few weeks ago that I had not gotten around to eating (see above regarding the purple onions: it was a sufficiently large batch of chili that the turnips would just blend in), and a small container of leftover sauce (a combo of vegetarian tomato sauce and venison bolognese sauce), the rest of which had been used to make pizzas on Saturday night. On top of it I dumped two quart jars of tomatos from the farm share, and I dumped in some cocoa powder and a bloop of molasses (both were in the Cooks recipe, though I didn’t measure it out in this case). I stirred it all up and let it simmer very gently for a few hours. I ended up stirring it pretty frequently, because my stock pot is deep rather than wide, which actually wasn’t ideal for this task, but the heat was low enough that the risk of burning was pretty low, especially because I was in the kitchen most of the time anyway. It came out really well–especially with some good 4-year-old cheddar crumbled into it. Most of it got frozen into lunch-sized packages. I suspect it would work well for nachos, too, if you like those.

You will notice that I included leftovers from three different meals in this extravaganza–a very useful kind of recycling. None of the leftovers was of sufficient quantity to make much of a meal itself, and all of the leftovers could be thrown into the pot without affecting the overall flavor of the chili. A few other types of chilis would have deepened and broadened the flavor a bit–it had some heat, but was kind of one-note–but it was still good, and could easily have absorbed some tabasco or other hot sauce for people who like that.

The other use of tomatos also started with onions. (I have a lot of onions sitting around, too.) These I sliced very thin instead of chopping, and cooked them in a little olive oil and butter (the chili onions were only in a little olive oil). Again, I added a whole head of garlic, though I added it earlier in this batch. Then I threw in more carrots, because why not, and some herbs from the window sill (parsley, basil, and a tiny bit of sage; I had envisioned (enflavored?) more sage, but the window box is being taken over by basil left over from the summer, and catnip, but not sage so much), chopped, and a drained can of white beans that had been sitting around forever. I am now completely out of beans, which was another of my intentions for this adventure. And–another two jars of tomatos. This simmered for a few hours, too, as I puttered around doing other chores, and this, too, ended up in lunch-sized packages in the freezer. I had some of this today, heated up with leftover greens (kale and turnip greens, though spinach would be even more awesome, as would chard) and some asiago cheese. It was quite tasty, and I realized the tomato thing is soupy enough that it could go over pasta or farro, or would go nicely with a grilled-cheese-on-whole-wheat-sourdough-bread sandwich, were we to suddenly get a panini maker at work. (I am not holding my breath on that one.)

Even with giving some away, I ended up with at least 12 lunches, and way fewer scraps of stuff.

A glance at the calendar shows that next week includes both Fat Tuesday and Valentine’s Day. I have been known to make “blood”-spattered heart-shaped sugar cookies (actually splashed red food coloring) for VD, and, if my ambition is up to it, that could happen this weekend. Cookies would keep until Thursday. Tuesday I was contemplating a twist on king’s cake. The most common recipes I’ve seen for this include enough sugar to choke a large mammal, a wad of filling of some kind, and enough fat to require an on-the-spot angioplasty. While I am not unilaterally opposed to all of this, I have come to enjoy it less over time, so I’ve been contemplating alternatives. The current lead runner in this race is, indeed, a brioche dough, but one made with 20% butter or so (we’ll discuss baker’s percentages again . . .), and an addition of some pumpkin, which I would expect to augment the moistness and add a lovely color while not necessarily changing the flavor much. And I can sprinkle gold, purple, and green sugar on top to my heart’s content. We’ll see how ambitious I get this weekend.

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1 Comment (+add yours?)

  1. Mary
    Jun 30, 2013 @ 22:15:09

    I taught all my kids how to do kitchen cooking – 3 of the 4 actually figured it out along with my nephew we raised- you just look what you have between the fridge, cabinets, maybe freezer if you have to – then create a meal. And if it is really good, you’re in trouble because you’ll never be able to recreate it exactly as you made it. I used to laugh when any of them would ask “what are you cooking?” (as I was cooking), and the answer was “I don’t know yet”.

    Reply

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