Portland observer., October 31, 2018, Page Page 16, Image 16

Page 16
October 31, 2018
F OOD
Beef and Butternut Chili
Ingredients:
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Cooking spray
1 tablespoon canola oil, divided
1 1/2 pounds boneless chuck roast, trimmed and cut into
1/2-inch cubes
3/4 teaspoon salt
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
2 tablespoons tomato paste
1 tablespoon minced fresh garlic
2 teaspoons diced jalapeño pepper
2/3 cup dry red wine
1 1/2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 cups (1/2-inch) cubed peeled butternut squash
1 cup coarsely chopped carrot
6 tablespoons reduced-fat sour cream
2 tablespoons fresh cilantro leaves
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1
teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to
brown on all sides. Remove beef.
2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato
paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil,
scraping pan. Cook 2 minutes. Return beef to pan.
3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring
to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut
squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups
chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon
cilantro.
Bucatini with Mushrooms
Ingredients:
• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 2/3 cup boiling water
• 8 ounces uncooked bucatini
• 3 1/4 teaspoons salt, divided
• 1 tablespoon canola oil
• 1/4 cup finely chopped shallots
• 2 (4-ounce) packages exotic mushroom
blend, coarsely chopped
• 2 garlic cloves, minced
• 2 tablespoons dry sherry
• 2 ounces Parmigiano-Reggiano cheese,
divided
• 1/4 cup heavy whipping cream
• 1 teaspoon finely chopped fresh sage
• 1/2 teaspoon cracked black pepper
• 1 teaspoon truffle oil Sage sprigs
(optional)
Directions:
1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water
in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl,
reserving 1/4 cup soaking liquid. Chop porcini.
2. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until
al dente; drain in a colander over a bowl, reserving 1/4 cup cooking
liquid.
3. Heat oil in a large skillet over medium-high heat. Add shallots,
mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir
in porcini, sherry, and 1/4 teaspoon salt; cook 1 minute or until liquid
evaporates.
4. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce
heat to medium. Stir in pasta, 1/4 cup reserved cooking liquid, 1/4 cup
reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped
sage, and pepper; toss well to combine. Drizzle with oil; toss. Place
about 1 1/4 cups pasta mixture on each of 4 plates; top each serving
with about 1 tablespoon crumbled cheese. Garnish with sage sprigs, if
desired.