The holidays are over, and the cold weather is upon us. During the cold winter months, we enjoy food that is warm and comforting. Chili is a prime example of this. It can easily be served with cornbread or rice and a green salad. Soups are also satisfying in the cold weather.

Chili

A little history of chili. By the 20th century chili joints had made their debut in Texas, and by the roaring ‘20s were familiar all over the west. It’s been said that chili joints throughout the west meant the difference between starvation and staying alive during the Great Depression, since chili was cheap and crackers were free.

I make my chili with beans and chopped meat. Many western recipes use only chunks of beef. I also make a mild chili. You can add as many spices as you prefer.

3 tablespoons neutral oil

1 can tomato paste

1 large, sweet onion chopped about 2 cups

3 garlic cloves grated

2 pounds lean ground beef

3 tablespoons ground cumin

2 tablespoons ground chili powder

2 28-ounce cans of tomato puree

1 small can of fire-roasted tomatoes with hot peppers (omit this if you don’t want it spicy)

2 (15.5 ounce) cans small red kidney beans, rinsed and drained

1 tablespoon salt

1 teaspoon ground black pepper

1 dash hot sauce, or more to taste

Brown beef until cooked. Remove from pan, drain, and set aside. In the same pot, sauté onion in oil until translucent. Add tomato paste, quickly brown paste and onion together. Add spices and garlic. Add tomato puree and drained beans. Mix well. Taste for salt and pepper. Add hot sauce if desired.

Note: If you use fresh beans that are soaked overnight, never add salt until after the beans are done or they will be hard. Serve with grated cheese and sour cream as toppings.

Mulligatawny Soup

The first time I ate mulligatawny soup I was in college. It was very warm, comforting and delicious. Mulligatawny soup originated in India. The name means pepper water.

I also realized that the version I ate was far from traditional. I have developed my own version as many traditional ingredients are not easy to obtain nearby.

¼ cup of lentils

2 large potatoes peeled and cubed

2 medium apples, peeled, chopped

1 large onion, chopped (about 1 ½ cups)

1 bag baby carrots

2 celery ribs, chopped

4 cups reduced-sodium vegetable broth

1 piece fresh ginger root (about 1 inch) peeled and grated

1 teaspoon chili powder

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 ½ teaspoons salt

½ teaspoon pepper

¾ cup coconut milk (unsweetened)

For serving:

Zest and juice of a lime

½ teaspoon coarsely ground pepper

Chop vegetables so they are all approximately the same size. Add to pot along with lentils. Cook until the lentils are done and vegetables are soft. Add spices and ginger root. Pour in coconut milk, salt and pepper. Serve with a drop of lime zest and more pepper if desired.

Chinese Pork Roast on Garlic Bread

Chinese pork roast on garlic bread is a winter favorite well known in the Catskills. Long after many restaurants closed, this recipe was used when I worked at the Nevele hotel. This was a favorite weekend recipe for guests. It was served most often for lunch.

Use small cuts of pork butt that is cut and tied about 12 inches long. It is marinated in a sauce then baked until almost done and then basted with more sauce on the grill. It is served on buttery garlic bread. It can still be eaten at Danny’s in Wurtsboro.

2 pounds boneless pork shoulder or butt

Marinade, divide in half

½ cup of honey

6 tablespoons low-sodium soy sauce

4 tablespoons dry sherry or sake

4 tablespoons of hoisin sauce

For the bread

4 tablespoons unsalted butter, softened

8 garlic cloves peeled and minced

4 large sub rolls, split lengthwise (or more if desired)

Duck sauce and Chinese mustard, for serving

Cover and marinate the pork for at least 3 hours or overnight in the refrigerator. Remove from the refrigerator and bring to room temperature.

Roast the pork at 400 degrees until it reaches 135 degrees in the center (it won’t be fully cooked). While the pork is roasting, prepare the garlic bread by spreading softened butter and garlic on the bread. Wrap in parchment lined foil and heat in the oven. Remove the pork from the oven. It will be pink. Baste with the remaining of marinade.

Place back in the oven until it is caramelized and reaches a temperature of 145 degrees. Allow to rest for 10 minutes covering with foil so the juices do not run out. Slice as thinly as possible and serve open face on bread with duck sauce and Chinese mustard.

Charles' Chicken Soup

My good friend Charles created a chicken soup recipe like none other. He uses leftover chicken or cooked chicken from the store such as Sam’s Club that is ready to add to any dish.

2 Tablespoons oil

1 large onion (about a cup) chopped

3 garlic cloves minced

1 package of baby carrots

One 32-ounce container of chicken stock or 4 cups

1 cup of white wine

1 pound of leftover white meat shredded into small pieces

1 cup sour cream

Salt and pepper to taste

Juice of a fresh lime

Cilantro for garnish

Sauté the onion in oil until translucent, add the garlic and blend in for 2 minutes. Add the wine and deglaze the pan. Add stock and baby carrots. When carrots are fork-tender, remove from heat.

Carefully blend in sour cream. Careful that it doesn’t break. Add chicken and heat through. Serve with cilantro and a piece of fresh lime. Add more fresh black pepper, if desired.