On Cooking: #3 in 50

I see we should be around day 15 of 50, but alas – it is only day 3. So I’ll just list the new things made in the meantime – delicious things, but things that I got too busy to blog about: rabbit stew with homemade dumplings, sautéed chicken with porcini sauce, broccoli with buerre blanc, braised lentils, the ever-present frittata combos in our house, a sweet potato/Israeli couscous dish I will never repeat, oriecchette with mushrooms, and oven-roasted beef tenderloin (new method for Thanksgiving). That brings us to …

White Chicken Chili. I love this dish, but have never been satisfied with my attempts at it. So I reached for the Jan/07 recipe in Cooks Illustrated (my cooking education and companion). Highly recommended.

As in war and armies, you go to cook with the ingredients you’ve got. I had only boneless/skinless thighs instead of 3# whole breasts (which meant so skin for browning or bones for stock). I also dropped the anaheim/poblano/jalapeno chili combo quantity by 1/3 (after all, I have children to think of) and subbed in 4 tomatillos. Since I was short on chicken I dropped in one length of andouille sausage for that optional kick. After making it a day ahead to blend flavors, I served it with the following toppings: scallions, limes, cilantro, minced jalapeno, and sour cream.

We ate almost the entire pot (plus some cornmeal biscuits). Michael’s response – “woo-hoo-chakalaka-boom-boom!”

love to you all - andy

(cross-posted at Facebook)