While I’ll admit that March finds many people drinking green beer and wearing often disturbing green attire, my attention turns to one of my favorite and seasonally color appropriate dishes, Green Posole with Pork and Chicken.
Posole is a Mexican soup with meltingly tender pieces of shredded pork and chicken and earthy hominy, so thick in the spicy, tomatillo and chile flavored broth that calling this a soup is a stretch. It lands somewhere between the soup and stew category, which makes it a wonderful dish to turn to for hearty appetites.
Growing up in San Diego, with it’s rich heritage of wonderful Mexican food, you’d think this dish would have been a childhood staple, along with my mothers chile rellenos and tacos, but I had never tried posole until I took a trip through New Mexico, where it’s a culinary staple, with my husband many years ago. What I love most about the dish is it’s deeply comforting quality. There is something so soul-satisfying about hominy, which will come as no surprise to my Southern friends who’ve been enjoying this ingredient in it’s many forms forever. My Texas grandma loved it and served it often, which probably accounts for my attraction to it. In posole it finds a wonderful home, nestled in with the shards of meat and makes the perfect foil to the acidic tomatillos and spicy chiles.
Kitchen Counter Point: Because in many parts of the country tomatillos remain a mystery to the home cook, they are often left in the grocery store produce section way past their prime. The husk can often hide a bad tomatillo, so when your shopping for them look for fresh looking husks that aren’t discolored and give it a squeeze to make sure it’s firm and not squishy.

Green Posole with Pork and Chicken

Serves 8

2 tablespoons olive oil
1-1/2 teaspoon salt, divided
Freshly ground black pepper
2 pounds lean pork shoulder, cut into 2-inch chunks
2 pounds skinless chicken thighs
1 white onion, chopped
6 garlic cloves, thinly sliced
1 teaspoon dried oregano (preferably Mexican), crumbled
10 cups chicken stock
1 pound tomatillos, husked
2 serrano chiles
1/2 cup hulled (green) pumpkin seeds, toasted
1/2 cup chopped fresh cilantro
2 15 ounce cans white hominy, rinsed and drained
Avocado, diced
Cilantro leaves
Chopped sweet onion
Lime wedges

Heat the oil in a large pot over medium-high heat. Season the pork and chicken with 1 teaspoon of salt and freshly ground black pepper to taste. Working in 2 batches, so that you don’t overcrowd the pan, brown the meat on all sides, about 5 minutes a side. Remove the meat as you brown it and set it on a plate. Pour off all but 1 tablespoon of the fat.

Lower the heat to medium and add the onion to the pot. Cook until softened, about 6 minutes. Add the garlic and oregano and cook for another minute. Add the pork, chicken and chicken stock and bring to a boil over medium-high heat. Lower the heat to low and simmer, covered, for 1-1/2 to 2 hours, or until the pork and chicken are tender. Skim as much fat as possible from the top. Remove the pork and chicken from the broth and cool.

Meanwhile, place the tomatillos and serranos in a small baking dish under a preheated broiler. Broil until the tomatillos and chiles are blackened in spots, turn over and blacken in spots on the other side. Let them cool and remove and discard the stems from both the tomatillos and chiles. Transfer to a blender with the 1/2 cup of the liquid from the soup, pumpkin seeds, and cilantro. Blend until smooth.

When the meat is cool enough to handle, remove the skin and bones from the chicken and shred both chicken and pork into bite-sized pieces.

Strain the broth and discard the solids and return the stock to the soup pot. Add the tomatillo-pumpkin seed mixture and the hominy and return to a gentle simmer over low heat. Cook for about 20 minutes to allow the flavors to blend. Add the chicken, pork and remaining salt back into the pot and cook for 5 minutes.

Ladle into heated bowls and serve with the avocado, cilantro, onion and lime wedges.

Beef and Balsamic Roasted Onion Soup
Combining balsamic vinegar with roasted onions brings out the best elements in both. The sweet, but tart vinegar and flavorful onions made slightly sweet by the roasting process play off the savoriness of the beef beautifully.

Serves 6

1 lb beef stew meat, well trimmed 500g
Salt and freshly ground black pepper
3 tbsp olive oil, divided 45 mL
1-1/2 cups red wine 375 mL
1/2 tsp dried thyme 2 mL
6 cups beef broth 1.5 L
6 large onions, cut into 1/4-inch (.5 cm) slices 6
4 tbsp balsamic vinegar, divided 50 mL
3/4 cup cream 175 mL

1. Season the meat with salt and pepper. In a large pot, heat 1 tbsp of the oil over medium-high heat. Working in two batches, add the meat to the pan, making sure not to overcrowd. Brown the meat well on all sides. Remove the meat and deglaze the pan with the red wine, scraping the bottom to release all the browned bits.
2. Lower the heat and add the beef, thyme and broth to the pot. Simmer for about 1-1/2 hours or until the meat is tender. Remove the meat with a slotted spoon, reserving broth. Discard any fat and gristle and shred the meat into 1/2-inch (1 cm) pieces.
3. While the beef is cooking, preheat the oven to 400 degrees F. Arrange the onions on a large baking sheet. Drizzle with remaining oil and sprinkle lightly with salt and pepper. Toss to coat. Roast the onions for 45-55 minutes or until deeply browned. Add 3 tbsp (45 mL) balsamic vinegar and toss to coat. Continue to roast, stirring occasionally, until the onions are dark brown and glazed.
4. Add the onions to the soup, along with the cream and remaining vinegar. Simmer for 5 minutes to allow the flavors to blend. Reseason if necessary with salt and pepper. Ladle into bowls and serve.
Creamy Three Onion Soup with Crispy Shallots

Serves 6

3 tbsp butter 45 mL
3 medium leeks, cleaned and sliced thinly (white and pale green part only) 3
2 medium yellow onions, sliced thinly 2
2 garlic cloves, minced 2
4 cups beef broth 1 L
1 cup water 250 mL
4 sprigs thyme 4
1 cup heavy cream 250 mL
2 tbsp red wine vinegar 30 mL
Salt and freshly ground pepper
Crispy Shallots (see below)

1. Melt butter in a large pot over medium heat. Add the leeks, onions and garlic. Sauté until they are brown, about 15 minutes. Add the broth, water and thyme and bring to a boil. Cover, lower the heat and simmer for 30-40 minutes. Remove the thyme sprigs and process the soup with an immersion blender, food processor or blender until the soup is smooth. Return to the pan and stir in cream, vinegar, and salt and pepper to taste. Heat thoroughly, but do not bring to a boil.
Ladle into serving bowls and top with 1 or 2 croutons.

Crispy Shallots
Makes enough to garnish six servings

6 shallots, peeled and thinly sliced
1-1/2 cups vegetable oil
Salt
Heat oil in a medium saucepan over moderate heat until hot but not smoking, then fry shallots in 2 batches, stirring frequently and being careful not to burn, until golden brown, 3 to 4 minutes. Remove shallots with a slotted spoon and drain on paper towels. Sprinkle lightly with salt immediately.

Chicken, Pinto Beans and Green Chile Soup

Serves 8

2 teaspoons vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground coriander
2 teaspoon ground cumin
1/4 teaspoon cayenne
1 (14.5-ounce) can diced tomatoes
5 cups low sodium chicken broth
2 (4 ounce) cans diced green chiles
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded cooked chicken
2 (16-ounce) cans pinto beans, drained and rinsed
1/2 cup Monterey Jack or cheddar cheese
1/2 cup sour cream

Heat the oil in large saucepan over medium heat. Add the onion and cook for 5 minutes or until softened. Add garlic, oregano, coriander, cumin and cayenne to pan; sauté 2 minutes more. Stir in tomatoes, chicken broth, green chiles, salt and pepper. Bring to a boil; reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Taste and reseason with salt if necessary. Ladle into bowls: top with a little grated cheese and sour cream.
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Broccoli, Bacon and Cheddar Chowder
Picture a ski chalet, four feet of fresh powder, brilliant sunshine and lots of hungry skiers. You’re the hero of the day because you’ve made this soul warming soup.
Serves 6
8 slices bacon, chopped 8
2 tbsp unsalted butter 25 mL
1 onion, finely chopped 1
2 tbsp all-purpose flour 25 mL
1/2 tsp salt 2 mL
Dash cayenne pepper Dash
3 cups milk 750 mL
2 cups chicken or vegetable stock 500 mL
12 oz red skinned potatoes, cut into 1/2-inch (1 cm), diced 375 g
2 cups cheddar cheese, shredded 500 mL
1 tbsp all-purpose flour 15 mL
1 tsp hot pepper sauce, if desired 5 mL
2 10 oz (300 g) frozen box chopped broccoli, thawed 2
1. Heat a large pot over medium heat. Add the bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel lined plate and reserve. Pour off all but 2 tbsp (25 mL) of the fat.
2. Add the butter and onion and cook for 6 minutes or until softened. Add the flour and cook, stirring for another 2 minutes or until foamy.
2. Whisk in the salt, cayenne pepper, milk and chicken stock and cook the mixture until it becomes smooth and creamy, about 3 minutes. Add the potatoes and cook for 10-15 minutes or until the potatoes are tender.
3. In a bowl, toss the cheddar with the flour to coat.
3. Stir in the cheese, a handful at a time, whisking after each addition until smooth. Add in the hot pepper sauce if using. Add the thawed broccoli and stir to heat. Do not boil. Taste for seasoning and adjust if necessary.
4. Ladle the soup into heated bowls and garnish with the reserved bacon.
Garden Vegetable Soup
No soup cookbook would be complete without a vegetable soup recipe. That said, we encourage you to forget the recipe and use whatever is in season, on sale, or just hanging out in your fridge. Feel free to make this soup your own, just keep in mind that heartier vegetables should go in first, so they can cook longer, and more tender vegetables should go in last to avoid mushy veggie syndrome.
Serves 6-8
2 tbsp unsalted butter 25 mL
1 tbsp extra virgin olive oil 15 mL
1 medium onion, chopped 1
6 cups chicken or vegetable stock 1.5 L
1 28 oz (794 g) can chopped tomatoes
2 cups carrots, sliced 1/4-inch thick 500 mL
2 cups fresh green beans, trimmed and cut into 1/2-inch (1 cm) pieces 500g
2 cups potatoes, peeled and diced 500 mL
2 cups fresh or frozen corn kernels 500 mL
1/4 cup chopped fresh parsley 50 mL
Salt and pepper, to taste
1. In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook until softened, about 6 minutes. Add the stock and tomatoes, carrots and potatoes and bring to a boil. Lower heat and simmer for 20 minutes. Add the green beans and cook for 5 minutes. Then add the corn and cook for another 5 minutes or until the vegetables are just tender. Stir in the parsley and season to taste with salt and pepper.
2. Ladle into heated serving bowls.
Variation: Light soups like this can be made into more of a meal with the additions of either Wild Mushroom Risotto Cakes (page xxx), Meatballs (page xxx) or something as quick and easy as purchased crab cakes.

Some dishes are just naturally jolly, and this buttery, flaky, cheesy treat certainly fits into that category. Phyllo dough, buttered and wrapped around small bites of gooey brie and a dollop of dried apricots, chopped pistachios held together with apricot preserves are baked until golden brown and crispy and served with an easy dipping sauce made of reduced apricot nectar and rum. These little treasures are just the thing to make ahead and keep frozen in the likely event that unexpected company shows up on your door this holiday season.

Kitchen Counter Point- Make sure you thaw your frozen phyllo dough in the refrigerator.  If you thaw your phyllo on the counter, it tends to collect condensation inside the package which will make your dough too moist with a tendancy to tear as you pull the layers apart.

Makes 40 pieces

Dipping Sauce
1 cup apricot nectar
1/4 cup white rum

Filling
1/2 cup natural (green) pistachios , finely chopped
1/2 cup dried apricots, very finely chopped
1/3 cup apricot preserves
1/4 teaspoon salt

16 phyllo sheets
1/2 cup unsalted butter, melted

8 ounces brie (rind removed) and cut into 40 ½-inch cubes

Preheat the oven to 375°F.

1. Cook the apricot nectar and rum in a medium saucepan over medium heat until the mixture has reduced to 1/4 cup. Remove the apricot sauce from the heat and reserve.

2. In a medium bowl, thoroughly combine the pistachios, apricots, preserves and salt.

3. Remove the phyllo from the package, unroll it onto a workspace and immediately cover it with a large sheet of plastic wrap. Cover the plastic wrap with a damp towel to weigh it down and prevent the air from drying out the pastry. You must work quickly when making the layers and recover the pastry as soon as possible.

4. Carefully remove one sheet of phyllo dough and lay it out on a work surface. Brush the sheet with the melted butter and lay a second sheet on top of the first. Brush again with the melted butter. With a pizza cutter or a sharp knife cut the phyllo into 5 3″x9″ strips. Lay 1 cheese cube, a teaspoon of apricot/pistachio mixture on the short end of each strip. Fold the phyllo over the filling to form a triangle or as you would fold a flag and continue to fold leaving a seam on the bottom of the triangle. Brush the triangle with melted butter and place it on a parchment lined baking sheet. Repeat with the remaining phyllo and filling leaving about 1/2-inch between triangles. (The triangles may be frozen at this point and then transferred to freezer bags for storage up to 3 weeks. They may be baked off frozen. Just add a few minutes to the baking time.)

5. Bake the triangles for 12 to 15 minutes or until golden. Serve hot or room temperature.

6. Serve the apricot nectar/rum mixture on the side as a dip.

Make-ahead: The phyllo bites can be assembled and frozen, uncooked in a single layer on a baking sheet. Once frozen, they can be transfered to a ziplock bag and kept for up to 1 month in the freezer. Bake as directed.

Something to be very thankful for! Happy Thanksgiving everyone!!

Texas Pecan Pie

Makes One 9-inch pie

1 deep dish pie crust-unbaked
1 cup light brown sugar 250 mL
3 large eggs 3
1 cup light corn syrup 250 mL
3 tbsp unsalted butter, melted 45 mL
2 tsp vanilla extract 10 mL
1/4 tsp salt 1 mL
1 cup finely chopped pecans 250 mL
1 cup whole pecans 250 mL

1. Preheat oven to 350°F. Roll the flaky pastry on floured work surface to 13-inch round. Transfer to 9-inch round cake pan with 1-1/2-inch high sides. Trim to align with pan edges. Freeze 15 minutes.
2. Combine the sugar, eggs, corn syrup, butter, vanilla and in a large bowl. Add in the chopped pecans and mix until just combined. Pour into crust. Arrange the whole pecans decoratively on the top.
3. Bake pie until set, about 1 hour 15 minutes. Transfer to rack; cool.

Don’t get me wrong, I love pie. I love to look at pie. I love to smell pie. I love to eat pie. What I don’t love is to make pie.  Even though I make a mighty fine pie. I know, this time of year, with Thanksgiving looming, being down on pie is culinary heresy. The fact is, it’s a mess. I don’t mind the filling, but the crust is another matter. Now please don’t send me your favorite recipe for pie pastry. I’m sure it’s great, but I already make a good pie pastry. I just hate to do it. It’s an added step that only creates havoc in my kitchen. Why can’t I be one of those adorably perky pastry chefs on TV that can toss their bench flour onto the work surface with such accuracy that nary a speck lands on anything but the intended area? (Those of you that know me are no doubt thinking “adorably perky’ was the deal breaker in that last sentence. On a good day I might be adorable, but perky? Hmmmm…) My bench flour ends up all over the floor, the dog, the kids, and yes, the counter, which then takes a ten step process to buff back to it’s previously shiny state. Not worth it…unless it’s a holiday (next week’s post-Texas Pecan Pie) or someone’s broken heart can only be consoled with something deliciously golden, round and flaky.

But what does one do when the need for something sweet, spicy and pumpkin arises? One turns to the incredibly easy and absolutely delectable Pumpkin Pecan Bar. This dense, moist and aromatically cakey bar is just the thing for when you feel the need to bring a little fall into your kitchen. And the best part is that they can be done in a snap. Packed with pumpkin, spices and crunchy pecans, these versatile treats are just as wonderful on a Thanksgiving table as they are in a lunchbox.

Kitchen Counter Point- When I’m baking with nuts, unless the nuts are going to sit right on top and be exposed to the full force of heat from the oven, as is the case with pecan pie, I always toast them first. This brings out the full flavor of the nut and takes whatever you’re baking to new heights.

Pumpkin Pecan Bars

Makes 24 bars

2 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4cup unsalted butter
1-2/3 cups granulated sugar
4 eggs
15-ounce can pure pumpkin
1-1/2 cups chopped pecans
Powdered sugar

Preheat the oven to 350 degrees F. Grease a 13-inch x 9-inch baking pan.

In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the butter and sugar together until fluffy. Add the eggs, one at a time, beating after each addition. Add in the pumpkin and stir to combine. Gradually add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into prepared pan. Bake for 30 to 35 minutes. Let cool completely. Cut into 24 squares. Dust lightly with the powdered sugar and serve.

OK, I know summer is over and fall is upon us (making a winter a forgone conclusion), but even in my Minnesota markets there are a few local eggplants and zucchini to be had, and no better way to have them than in this dish.

If you’ve ever tried the crispy noodle cakes at your local Asian restaurant, you know how wonderful crispy pasta can be. With that in mind, we set about finding a way to use this technique in some of our other favorite pasta dishes. For this recipe, we sauté penne pasta until it’s browned and combine it with roasted eggplant, zucchini and cherry tomatoes for a delicious dish you’ll want to sneak back down for in the middle of the night. Just repeat after us “any food I eat in my nightgown by the light of my refrigerator doesn’t count”.

Kitchen Counter Point: This recipe works beautifully with almost any roasted vegetable. In late fall I like to substitute the summer vegetables with roasted leeks, mushrooms and butternut squash. Goat cheese and toasted walnuts are also lovely with the crispy pasta.

Serves 4

1/2 cup extra virgin olive oil, divided
1 medium eggplant, cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch cubes
2 cups cherry tomatoes
Salt and freshly ground black pepper
12 oz penne
4 oz feta cheese, crumbled
1/2 cup pine nuts, toasted

Preheat oven to 450º F and start 6 quarts of water boiling in a large stockpot.

Drizzle the 1/4 cup of olive oil in equal amounts onto two large baking sheets.

Divide the vegetables between the two pans, sprinkle with salt and pepper and toss to coat with the oil. Place the pans in the oven and roast for about 15-20 minutes or until very tender and browned.

Meanwhile, when the water comes to a boil, stir in 2 tablespoons of salt. Cook the penne in the boiling water until it’s al dente. (Begin checking for doneness after 8 minutes of cooking. Bite down on the pasta and look for a tiny white dot in the center of the noodle. It should be firm, but not hard.) Drain the pasta into a colander, shaking assertively to remove as much of the water as possible.

Heat 2 tablespoons of the remaining olive oil in a large non-stick skillet over medium-high heat and add half of the pasta. Sauté the pasta, stirring frequently to ensure even browning, until the penne becomes a crispy, golden brown, about 10 minutes. Remove the pasta to a large, warm serving bowl and set aside. Repeat with the second half of the pasta.

In the serving bowl, add the remaining sautéed pasta, roasted vegetables, feta cheese and pine nuts. Toss together to combine.

Taste to correct the seasonings and serve.

Try to make this soup in the fall when squash is freshly picked and you will be rewarded with the creamy, sweet flavors of autumn. You know you have a fresh squash when you cut it and the flesh on the cut side instantly beads with moisture. Squash soups are so comforting with their rich, smooth texture. And if that weren’t enough, they are also a powerhouse of nutrition and loaded with antioxidants and beta carotene. The nutty flavor of freshly grated nutmeg in the unsweetened whipped cream is a lovely compliment to this sweet butternut squash soup.Serves 6

1/4 cup unsalted butter
1 2-pound butternut squash, peeled and chopped into 1-inch pieces
1 cup onion diced
1 clove garlic, peeled and minced
1 teaspoon salt
Dash freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
5 cups chicken stock or vegetable stock
1/2 cup orange juice
1 cup whipping cream, cold, divided
Salt and freshly ground pepper
Dash ground nutmeg
Cayenne pepper to taste
1/4 teaspoon freshly grated nutmeg

Melt the butter in a large soup pot over medium-high heat. Add the squash, onion and garlic and sauté for 3 minutes. Turn the heat down to medium and add the salt, pepper, coriander and thyme and continue to sauté, stirring occasionally for another 5 minutes.

Add the chicken or vegetable stock and the orange juice and simmer the soup, covered over low heat until the squash is tender, about 30 minutes. Remove the soup from the heat and let it cool for 10 minutes. Puree the soup using an immersion blender, food processor or blender.

Add 1/2 cup of the heavy cream to the soup. Taste the soup for seasoning and make adjustments if necessary with salt, pepper, ground nutmeg and cayenne.

Add the remaining chilled 1/2 cup of the heavy cream to the bowl of a mixer and beat until soft peaks form in the cream. Add the nutmeg and combine well. Refrigerate the Nutmeg Cream if not using immediately.

Ladle the soup into heated bowls and top with a dollop of the nutmeg cream.