Category: Featured Recipe

Cincinnati Chili

January 9, 2020
by Gary Huber

Cincinnati Chili

Let's talk chili, Cincinnati chili, in particular. When I explain this particular chili to folks, I start by saying it's not the reddish, tomato-based Tex-Mex chili they're used to eating; it's best to think of Cincinnati chili as a mole of sorts since it contains both chocolate and cinnamon. Yes, I know that seems like an odd thing to put on spaghetti or hot dogs, but trust your Recipe Lady on this one, it just works and it works well.


How did this strange dish come to be?


The history of Cincinnati Chili – a heart felt story of two Macedonian refugees who fled to America from Argos Orestiko in order to escape the Balkan Wars in 1921: Macedonian immigrant Tom Kiradjieff created Cincinnati chili in 1922. With his brother, John, Kiradjieff opened a small Greek restaurant called the Empress. The restaurant did poorly however, until Kiradjieff started offering a chili made with Middle Eastern spices, which could be served in a variety of ways. He called it his “spaghetti chili.” Kiradjieff’s “five way” was a concoction of a mound of spaghetti topped with chili, chopped onion, kidney beans, and shredded yellow cheese, served with oyster crackers and a side order of hot dogs topped with more shredded cheese.


The 'ways' of the chili:


Two-way: spaghetti topped with chili

Three-way: spaghetti topped with chili and shredded cheddar

Four-way: spaghetti topped with chili, cheese, and chopped onion

Five-way: spaghetti topped with chili, cheese, chopped onion, and beans


For a Cincinnati coney, substitute a hot dog in a bun for the spaghetti



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IFC Ingredients:


Ground beef

Cheddar cheese

Onions

Crushed red pepper

Hot dog buns

Hot dogs
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Ingredients
  

  • 1 lb ground beef
  • 1/2 TB vegetable oil
  • 1/4 cup chopped onion
  • 2 TB chili powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 bay leaf
  • 1/4 ounce unsweetened chocolate about 1/2 of a square of baker’s chocolate or 3/4 tsp of cocoa powder
  • 1 1/4 cups beef broth
  • 8 oz tomato sauce
  • 1 TB apple cider vinegar
  • 1/4 tsp crushed red pepper flakes or 1/8 tsp ground cayenne pepper

Toppings:

  • Shredded cheddar cheese
  • Diced onion
  • Cooked kidney beans

For serving: cooked spaghetti or hot dogs

    Instructions
     

    • In a large saucepan over medium heat, add oil and onions. Cook, stirring frequently, until tender, about 6 minutes.
    • Add beef, breaking up with a wooden spoon. Stirring frequently, cook until browned.
    • Add chili powder, cinnamon, cumin, allspice, cloves, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Add the bay leaf and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.
    • Remove bay leaf and serve over cooked spaghetti with the toppings of your choice, or on hot dogs.

    Notes

    Leftovers can be stored in an airtight container in the refrigerator for 4 days; or, frozen in an airtight container for up to 9 months.

    Egg Nog French Toast

    December 12, 2019
    by Gary Huber

    Egg nog is one of those holiday traditions that many of us look forward to as soon as the air turns crisp in autumn. This decadent French toast allows you to extend that tradition to brunch! Whether you’re making breakfast for a crowd, or a cozy morning for two, this French toast will quickly become one of your favorites. –Robin

    Egg Nog French Toast

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    Ingredients
      

    French toast:

    • 1/2 loaf of brioche or other dense bread, but I highly recommend using brioche, sliced into 1" thick slices - about 5 or 6 slices
    • 1 1/4 cup of egg nog
    • 1 to 2 TB rum or bourbon add to your personal preference (optional, but recommended)
    • 2 TB whole milk
    • 3 large eggs
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1 tsp vanilla exract
    • About 3 TB ghee
    • Whipped cream see below for fresh whipped cream for serving
    • Maple syrup for serving

    Fresh whipped cream:

    • 1 cup heavy cream
    • 1/4 tsp vanilla extract
    • 1 tsp powdered sugar

    Instructions
     

    Whipped cream:

    • Using a hand or stand mixer, whip the heavy cream, vanilla, and powdered sugar until stiff peaks form. Set aside until serving time.

    French toast:

    • Combine the egg nog, rum or bourbon (if using), milk, eggs, cinnamon, nutmeg, and vanilla extract. Whisk until the eggs and milk are completely combined with the egg nog.
    • In a large skillet or griddle over medium heat, melt about 1 tsp of ghee per toast slice.
    • Dunk the bread slices into the egg nog mixture and allow to soak for 10-15 seconds per side (more or less depending on how you like your toast - though the longer it soaks, the more batter you'll need). Place in the skillet and cook until lightly golden brown on each side - about 2 to 3 minutes per side.
    • Serve topped with maple syrup and fresh whipped cream.

    Boeuf Bourguignon

    October 31, 2019
    by Gary Huber

    Boeuf Bourguignon

    What happened to fall?! With this winter-like weather, warm up with this ultimate comfort food. Since this recipe makes enough for 4 or 5 large servings, plan for leftovers and serve it with buttered egg noodles for an easy weeknight reheat.
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    Ingredients
      

    • 3-4 lb beef roast chuck, sirloin, round, or rump cut into 2″ chunks
    • 2 cups beef broth
    • 6 TB all-purpose flour
    • 3 TB tomato paste
    • 6 TB sherry wine I do not recommend cooking sherry – use wine that you would drink
    • 1/4 lb bacon or pancetta diced, including drippings
    • 1 – 2 TB ghee
    • 1/2 lb shallots peeled and thinly sliced
    • 2 cups red wine burgundy, cabernet sauvignon, pinot noir
    • 8 sprigs of fresh parsley
    • 6 sprigs of fresh rosemary
    • 4 sprigs of fresh thyme
    • 2 bay leaves
    • 3/4 – 1 lb mushrooms sliced
    • 1/3 cup butter
    • salt & pepper
    • 2 TB fresh parsley chopped (for garnish) – optional
    • Mashed potatoes potatoes, milk, butter, salt & pepper and rustic bread (farm house, French, Italian, baguette, brioche or any other) with butter for serving

    Instructions
     

    • Preheat oven to 325 degrees. In a medium bowl, whisk together the beef broth, flour, and tomato paste. Set aside. Make an herb bouquet with parsley, rosemary, thyme, and bay leaves by placing it in a large square of cheesecloth and tying it with kitchen twine, or by simply tying the herbs together – cheesecloth will prevent any pieces from coming off into the sauce, but it’s not completely necessary if you don’t have it.
    • In a large, heavy French or Dutch oven with a snug fitting lid, cook the bacon or pancetta over medium heat until cripsy and all fat has been rendered. Remove the bacon/pancetta to clean bowl and set aside. Add enough ghee to equal roughly 1/4 cup of fat.
    • Season beef with salt & pepper. Add half of the beef to the pot and brown on all sides, remove to the bowl with the bacon, and repeat with the remaining beef, removing it the same bowl when browned.
    • Add the sherry wine followed by the shallots and cook for 5 minutes, stirring occasionally. Give the beef broth mixture a good whisk or two, and pour into the pot. Increase heat to medium-high and bring to a rapid boil. Stir in the red wine. Return the beef to the pot, and nestle the herb bouquet in the center.Cover and braise in the preheated oven for 2.5 hours.
    • Melt the butter in a large skillet and saute the mushrooms. Remove the herb bouquet from the pot and discard. Stir the mushrooms into the sauce and serve over mashed potatoes with a sprinkle of parsley for garnish (if using) and side of cooked carrots and buttered bread.

    Apple & Cinnamon Coffee Cake

    September 19, 2019
    by Gary Huber

    Apple & Cinnamon Coffee Cake

    I’m not entirely certain how coffee cake came about, but I’m convinced it was invented as the solution to the age-old dilemma of ‘is eating cake for breakfast ever acceptable.’ Truly in my world, if anyone ever tells you cake isn’t acceptable at any time of day, you just walk away because you don’t need that kind of negativity in your life. Now that apple season is in full swing, what better way to have your cake and eat it to, than with this apple-cinnamon coffee cake? It’s perfect for weekend brunch, after-dinner coffee, or really anytime – in fact, I recently took this to an IFC board meeting and it was very much enjoyed.
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    Ingredients
      

    • 2 cups all purpose flour measured using scoop & sweep method
    • 2 tsp baking powder
    • 1 tsp salt
    • 1/4 + 2 TB cup granulated sugar divided
    • 1 tsp ground cinnamon
    • 10 Tbsp butter + some for greasing the pan room temperature
    • 2 eggs beaten
    • 1/2 tsp vanilla extract
    • 1 cup milk
    • 1 medium (or 2 smalapple cored, peeled and sliced into 1/4-inch thick slices
    • For the topping:
    • 4 TB brown sugar
    • 4 TB flour
    • 1/4 tsp cinnamon
    • 1 TB butter cut into small cubes

    Instructions
     

    • Preheat oven to 375 degrees and grease a 9″ deep pie dish or 8″ to 9″ square cake pan with butter.
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a small bowl, mix 2 Tbsp of the sugar with the cinnamon, set aside.
    • Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the eggs and vanilla until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
    • Spoon half of the batter into the bottom of the baking dish and spread evenly. Lay the apple slices on the batter so they just cover the batter, overlapping slices if necessary. Sprinkle the apples with the cinnamon-sugar mixture. Spread the rest of the batter over the apples.
    • In a small bowl mix together the brown sugar, flour, and cinnamon for the streusel topping. Sprinkle over the cake and dot with butter.
    • Bake at 375 degrees for 30-35 minutes or until it is golden brown and a toothpick or cake tester inserted into the center comes out clean. Allow to cool in the pan for at least 15 minutes before cutting.

    Notes

    If you have leftovers, cover the pan with foil or plastic wrap and store on the counter. Leftovers can also be tightly wrapped in plastic wrap and frozen for several months.

    Ditch That Can Sloppy Joes

    September 5, 2019
    by Gary Huber

    Fall… football… tailgating… and sloppy joes… who’s ready?

    This easy recipe will have you ditching that can in no time. Taking to a tailgate? You can make this a day or two ahead of time and keep it warm in a crockpot, or warmed on a portable grill or camp stove (use a disposable foil pan for easy clean up!). Want to cook once and eat a few times? Double it, and divide it into freezer bags – it will easily keep for 6+ months.

    Ditch That Can Sloppy Joes
    Author: Robin Meadows West
    Ingredients
    • 1 TB butter
    • 2 lbs lean ground beef (Note: you can substitute ground capon, chicken, turkey, lentil, or a soy meat product)
    • 1/2 cup diced onion
    • 3/4 cup diced green bell pepper
    • 5 cloves garlic, minced
    • 1 1/2 cups ketchup
    • 1 cup water
    • 2 TB brown sugar, packed
    • 2 tsp chili powder
    • 1 tsp dry mustard
    • 1/2 tsp red pepper flakes
    • 2 tsp Worcestershire sauce
    • 3 TB tomato paste
    • 1/4 tsp salt
    • 1/2 tsp ground black pepper
    • Shredded cheese for serving (optional)
    • Hamburger buns for serving
    Instructions
    1. Add the butter to a large skillet or Dutch oven over medium high heat, followed by the ground beef. Cook until the browned, breaking up any large clumps of meat. Drain the fat and discard.
    2. Add the onions, bell pepper, and garlic. Cook for 5 minutes.
    3. Add ketchup, water, brown sugar, dry mustard, red pepper flakes, Worcestershire sauce, tomato paste, salt, and pepper. Stirring to combine. Reduce heat to a simmer, cover and let cook for 20 minutes. Remove the lid and let reduce for another 5 minutes, or until desired consistency.
    4. Serve on toasted buns, topped with cheese, and your favorite side.
    5. Any leftovers freeze well.

    Blueberry Compote

    August 22, 2019
    by Gary Huber

    Blueberry Compote

    Not only is this compote a cinch to make (3 ingredients? What?!), but it’s also extremely versatile and with no refined or processed sugar, even a little bit healthy with all those antioxidants from the blueberries. With all the proven health benefits of blueberries, you may even want to double or triple the recipe. You can serve this compote on its own, or put it on nearly anything or everything from pound or angel food cake, biscuits, toast, pancakes, ice cream, crackers, crepes – the possibilities are virtually endless!
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    Ingredients
      

    • 1 1/3 cup blueberries fresh or frozen, divided
    • 1 TB + 1 tsp honey or maple syrup
    • 1 tsp vanilla extract

    Instructions
     

    • Place 1 cup of blueberries, honey (or maple syrup), and vanilla in a small saucepan and mix gently. Heat over low heat.
    • Cook 15 to 20 minutes, stirring occasionally, until the blueberries are soft and starting to burst.
    • Take the compote off the heat and stir in the remaining 1/3 cup of blueberries. It will thicken as it cools.

    Notes

    Store leftovers, covered, in the fridge for up to 1 week.