november 9, 2017

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Our winning chili recipe and must-haves for Thanksgiving

In case you missed last week’s chili cook-off, our winner was Pam Wright. Naturally we asked her for the recipe (see below) and if there was a story behind it. Pam said the Chili Primero recipe is a sentimental favorite for her family. It’s from a cookbook called The Creme de Colorado Cookbook, which was given to her by a close friend who loved every recipe in it and used the cookbook almost exclusively.

ChiliRecipeThe recipe is Pam’s husband’s favorite chili recipe. The combination of flavors, she says, “is slightly more complex than a typical chili recipe and does not rely on heat for its intensity.” As you can see from the long ingredient list, “this isn’t a recipe that fits into a hectic family lifestyle,” says Pam.  “It is definitely a slow cook recipe for a contemplative day.” As soon as she heard of the market chili cook-off, she knew it was time to make it again. Preparing this recipe was bittersweet, she says. “Our dear friend, who loved that book, passed away quite suddenly a couple of years ago. I thought of him often while I made the chili and it gave my husband and me a chance to reminisce about all the fun and food we shared with our friend over many years.”

collageThanksgiving is right around the corner, and this week we have some rotating vendors you don’t want to miss for the Big Day. For starters, the knife sharpener is here on Saturday. So, if you’re carving knife could use some love, bring it down. Also – Anna Maria’s Jams is here. And you will be kicking yourself if you don’t have a jar of her radicchio marmalade for your turkey sandwiches the day after Thanksgiving. Kontoulis olive oil will add a touch of elegance to your salads. And, Larchmont Charcuterie and Valley Shepherd Creamery are here to provide everything you need for your appetizer platter, from smoked duck breast and saucisson sec to Morbier cheese and sheep’s milk blue. Don’t forget fresh ricotta to spoon on to roasted beets with a drizzle of honey. Broken Bow Brewery will provide the beer for those who prefer it to wine. Or, for those tackling a beer-can turkey this year. Stock up on mushrooms from Madura Farms or Township Valley. They will keep in a brown paper bag in your crisper. A definite enhancement to any stuffing.

And bundle up, it’s going to be brisk.

Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)
914.806.3380