Tuesday’s Taste Tempters 2.8.11

Tuesday’s Taste Tempters 2.8.11

Posted: Tuesday, February 8, 2011 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Today’s recipes have been submitted by Dr. Michael Fenster, a board certified interventional cardiologist, currently on staff with the Cardiology Specialists of Florida at Hernando Heart Clinic.


2 tablespoons olive oil
1 cup chopped onion
2 tablespoons chopped garlic
1 tablespoon Mexican oregano
4 tablespoons chili powder
1 chopped hot pepper like cayenne or jalapeño
1 chopped dried California pepper (or similar type)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon unsweetened cocoa
6 ounces tomato paste
16-ounce bag dried beans (rehydrated) or 2 cans of beans
3 cups vegetable nage (see recipe below)
1 cup white or red wine
2 cups assorted vegetables
16 ounces chopped tomatoes
2 tablespoon masa (corn flour)
1/4 cup cilantro
cheese and sour cream for garnish
If rehydrating the beans, soak the night before. Place in a pot covered by 1-2 inches of water, then bring to a boil. Reduce the heat to a simmer and cook until tender, about 2 hours, over medium heat, then remove and reserve to add back later.
Heat the olive oil in a large heavy pot over medium heat. Add the onion and garlic and cook until onions are translucent, about 2 minutes. Add the oregano, chili powder, peppers, cumin, coriander, cocoa and tomato paste. Cook for another 2 minutes.
Add the beans, nage, wine, vegetables and tomatoes. If needed, add additional water to assure the vegetables are covered. Bring to a simmer and cook for another 1 1/2 to 2 hours, until all the vegetables are tender and the liquid has reduced slightly.
Remove 1/2 cup of liquid and whisk together in a separate bowl with the flour. Add the slurry back to the chili and continue to cook an additional 30 minutes.
Add the cilantro and serve by garnishing with cheese and sour cream.


6 onions, quartered
12 carrots roughly chopped
2 lemons, quartered
4 celery stalk, roughly chopped
1 teaspoon white peppercorns
1 teaspoon pink peppercorns
2 bay leaves
8 star anise
4 quarts of water
2 cups white wine
2 sprigs each: tarragon, basil, cilantro, thyme, parsley
Bring the first 8 ingredients to a boil in the water. If your tap has any off flavors, use bottled water as the nage has very subtle flavor characteristics.
Reduce to a simmer and continue for about 15 minutes more. Remove from heat and allow to cool at room temperature.
Add the wine, then strain the entire mixture. The resulting liquid should be clear. Add the herbs and refrigerate for 24 hours, then strain again.

Published in The Messenger 2.8.11

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