Recipe: Sweet Potato Salad with Rye Berries, Pepitas and Ricotta Salata...and The Top 12 Reader Favorite Recipes of 2012!

2012, in many ways, feels to me as if it were impossible.

The whole year was an experiment in vacillation, between one extreme and another.  Like the whiplash you feel from going around a sharp turn, pulling you in every direction at once.  The buildup before the inevitable fall.

There were half marathons, one marathon, a few bad dates (but mostly really good ones), a boyfriend who I want to spend the rest of my life with, so many happy love-infused memories, and two weeks of pure torture, spent watching the best daddy a girl could ask for, die.


All I can say for 2013 is that I hope it is a year of moderation. In all things. 




And through it all, of course, there was food. And you.

Everyone always says they have the best readers, but I truly believe that I do.  I am so grateful for all of your support and comments and sweet emails and just for the fact that you would give up a few minutes of your day to stop by here.

From the bottom of my heart, Happy New Year.



This salad was supposed to be my submission for the 10th week of the 12 Weeks of Winter Squash that I've been cohosting with the lovely Heather of Girlichef but I seem to be the only person on this earth who can't store winter squash for more than a week without it getting disgustingly moldy (thank god The.Boy. was there to dispose of it...I was pretty much incapacitated with revulsion).  The sweet potatoes I happened to have lying around were the perfect substitute, however, and if we squint hard enough, we can just pretend that those are butternut squash cubes, can't we?

This salad is definitely the perfect way to kick off 2013, mostly because it doesn't taste salad-like at all.  Rather, it tastes like something you want to eat. Like something you'll crave.  Like something that will make those resolutions that we all claim to not be making (but that we secretly are) all the more attainable.  So let's dig in.  And feel good about it.

Sweet Potato Salad with Rye Berries, Pepitas, and Ricotta Salata
Serves 6-8 generously, adapted from Smitten Kitchen

Ingredients

• 2 lb sweet potatoes (I used a mix of garnets and purple sweet potatoes)
• 5-6 tbsp olive oil, divided
• salt and freshly ground black pepper, to taste
• 2 cups rye berries, soaked overnight (can also use wheat berries, spelt berries, farro, barley, etc)
• 1/3 cup toasted pepitas
• 3 oz ricotta salata, crumbled
• 1 tbsp sherry vinegar (plus more to taste)
• 1 tbsp water
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 small red onion, finely chopped

Instructions

1. Preheat oven to 375.
2. Peel the sweet potatoes. Chop into 1/2-inch chunks.  Toss sweet potatoes with 1-2 tbsp olive oil and spread on a parchment lined baking sheet. Roast for 30 minutes or until tender. Set aside to cool slightly.
3. While the squash is roasting, cook the rye berries in a large pot of simmering salted water for 1 hour or until tender. Drain and cool slightly.
4. While the sweet potatoes are roasting and the rye berries are simmering, whisk together the sherry vinegar, remaining olive oil, water, salt, sugar, and red onion in a small bowl. Cover and set in the fridge until needed, at least 30 minutes.
5. In a large bowl, mix together the sweet potatoes, rye berries, dressing, toasted pepitas, and ricotta salata.  Add more vinegar or salt to taste.

And now, of course, in keeping with tradition, there are the top 12 reader favorites of 2012!!  Apparently you guys really love mac and cheese, dessert, and all things caramel-infused.  Tomorrow I'll be posting my favorite recipes of 2012 (at least, the ones that didn't make this list), so stay tuned!

Number 12. Quinoa Chowder with Sweet Potatoes, Spinach, Feta and Scallions 


Number 11. Creamy Spinach Spaghetti with Roasted Tomatoes


Number 10. Broccoli-Basil Mac and Cheese 


Number 9. Salted Caramel Bundt Cake 


Number 8. Millionaire's Bars 


Number 7. Stacked Roasted Vegetable Enchiladas 


Number 6. S'Mores Cupcakes 


Number 5. Avocado Mac and Cheese 


Number 4. Green Goddess Enchiladas 


Number 3. Chocolate Chip Cookie Dough Brownies 


Number 2. Italian Cream Puffs with Custard Filling 


Number 1. Chocolate Fudge Brownies with Chocolate Buttercream Frosting 

Recipe: Peppermint Macarons

I'd be lying if I said that feelings of motherly pride were not coursing through my veins and practically beating themselves out of my chest right now.




I mean...who needs real actual crying screaming pooping adorable babies when you have the cutest macarons a girl could ask for, right?



Okay so they're not exactly the same thing {she says as her ovaries karate-chop her in the pelvis out of spite/longing/desire}.

And I didn't exactly carry them around in my uterus for nine months, go through 36 hours of epidural-free labor, or risk a third degree tear in order to have them.

But I  did age some egg whites for them for a whole 24 hours while stress eating my way through a large fraction of their peppermint swiss meringue buttercream filling {which, ironically enough, I probably won't be allowed to eat while I'm pregnant because of the semi-uncooked egg whites - another perk of macaron-birthing over real life labor}.

And I'll be damned if that doesn't count for something.




Okay, but seriously. Those cute little feet?!?!

I think they get those from me.



I have been deathly afraid of making macarons for FOREVER after hearing five million horror stories about everything that could go wrong and just how finicky they are.  And while these are not perfect by any means, I'm pretty proud that they turned out actually looking like macarons and not like puddles of lifeless (and feet-less) meringue.  I think part of the trick to having these turn out is to measure your ingredients by weight rather than volume, as it is much more precise. I actually always weigh my ingredients while baking (well, at least the flour, sugar, chocolate, cocoa powder, etc.) and I find it creates less mess and is way easier than trying to scoop flour by volume the "right" way.  If there's one thing you buy for your kitchen in the new year, a food scale is definitely a worthy (and pretty inexpensive) purchase! 

Peppermint Macarons 
Makes 20, adapted from Tartelette via Annie's Eats and Tracey's Culinary Adventures

Ingredients
For the Macaron Shells: 

• 200 grams confectioners' sugar
• 110 grams almonds (blanched, slivered, or sliced)
• 90 grams egg whites that have been aged at room temperature for a day
• 25 grams granulated sugar

For the Peppermint Swiss Meringue Buttercream: 

• 1/2 cup granulated sugar
• 2 large egg whites
• 12 tbsp unsalted butter, room temperature
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla extract

Instructions

1. Line two rimmed baking sheets with silicon baking mats (silpats) or parchment paper.
2. To make the macarons, add the confectioners' sugar and almonds to the bowl of a food processor and pulse until finely ground. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy. With the mixer still running, slowly add the sugar. Beat the mixture until it is shiny and stiff peaks form. Use a rubber spatula to gently fold the almond mixture into the egg white mixture, doing your best to not deflate the egg whites. Fold until no streaks remain.  The batter will be thick and should fall from the spatula in thick ribbons.
3. Transfer the batter to a piping bag fitted with a plain round tip. Pipe 1 1/2-inch rounds onto the prepared baking sheets, leaving about 1 inch between them. Set aside at room temperature for an hour.
4. Preheat the oven to 280. Bake for about 15-20 minutes or until the tops look dry and matte. Transfer the baking sheets to wire racks and let cool completely.
5. To make the filling, add the sugar and egg whites to the bowl of a stand mixer and whisk to combine. Set over a pan of simmering water and beat, whisking almost constantly, until the mixture is hot to the touch and the sugar has dissolved. Test it by rubbing the mixture between your fingers - it shouldn't feel grainy.
6. Attach the bowl to your stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is fluffy and cool, about 6-8 minutes. Cut the butter into 1-inch pieces and, with the mixer on low, add one at a time, letting each incorporate before you add the next one. Increase the speed to medium-high and continue beating until the frosting is smooth and fluffy, about 4-5 minutes. Don't worry if it looks curdled...just keep beating and it will come together!  Mix in the peppermint and vanilla extracts.
7. Once cool, pair the cookies by size. Transfer the filling to a pastry bag fitted with a plain tip. Pipe frosting onto the flat side of one cookie from each pair and then place second macaron on top. Roll the sides of the sandwiched macarons in sprinkles or crushed candy canes.

Recipe: Broccolini with Tofu, Sesame and Coriander

Let's say your car battery dies at a gas station three blocks away from your mother's house at 6:30pm on Christmas Eve. And by dead I mean...really dead. Like, so dead that even two sets of jumper cables, your mom's best friend's husband who is a car mechanic, and a partridge in a pear tree can't save it.

Oy.  Really, really oy.

And then, after about an hour of jumper cable jiggling and attempts at engine revving, you finally do get the car started again but are given strict instructions not to shut the thing off under any circumstances unless you want to be stranded where only Triple AAA and a tow truck can save you. 

Which is to say...you are most definitely not piling your mom, brother and sister into the car and driving out to Long Island to be with extended family as per your original plans.  Unless you want to be stuck there until New Year's.  And, well. You have to go to work on Wednesday. So that's a no-go.



And that, my friends, is how we ended up eating sushi and peppermint macarons for dinner on Christmas Eve.

Feast of the seven fishes. NYC-style.

But in case you're concerned about us shirking tradition entirely, you can rest assured that my mother spent at least five hours trying to convince me that tomato sauce that had been simmered with sixteen sausages and five pounds of pork was vegetarian.  For old time's sake.

Anyways, I hope your holidays were slightly less uneventful than mine and that you stuffed yourself with all the love, cookies, and happiness that your heart could handle.



I, for one, have been eating way more than my fair share of sweet treats and so it's time to regain some semblance of self control, at least until New Year's Eve.  Enter this stir fry, which is full of sweet-salty flavor, broccolini and tofu.  Just perfect for getting your taste buds used to eating whole foods again.  And for those tofu haters out there, you can sub in your protein of choice.  No judgment.

Broccolini with Tofu, Sesame and Coriander
Serves 4, adapted from Ottolenghi

Ingredients

• 1 block extra firm tofu, pressed and drained
• 3 tbsp kecap manis (Indonesian sweet soy sauce...I bought mine on Amazon but here is a homemade version)
• 4 tbsp sriracha or chili sauce
• 2 tbsp sesame oil
• 1 lb broccolini
• 1 tbsp sesame seeds
• 1 tbsp peanut oil
• 3 tbsp chopped coriander or cilantro

Instructions

1. Cut the tofu into strips about 1 cm or 1/2 inch thick. In a bowl, whisk together the kecap manis, sriracha, and sesame oil.  Gently mix the tofu into the bowl with the marinade and leave in the fridge for 30 minutes.
2. Trim any hard leaves off the broccolini and discard them. Place the broccolini in a large pot full of boiling water and blanch for 2 minutes. Drain in a colander and rinse with cold water to stop the cooking. Leave it to dry.
3. Scatter the sesame seeds in a nonstick skillet and toast for 5 minutes, jiggling the pan, until evenly browned. Remove from the heat and set aside.
4. Place a large wok or heavy skillet over high heat. Add the peanut oil. Reduce the heat to medium, then carefully add the tofu strips and leave for 2-3 minutes, then gently turn them to cook the other side. 
5. Add any remaining marinade to the pan.  Add the cooked broccolini. Add the cilantro and half of the sesame seeds and stir together gently. Remove from the heat.  Season to taste with soy sauce, chili sauce and salt. Serve over quinoa, rice, barley...whatever grain you want!

Recipe: Lasagna of Fall Vegetables, Gruyere and Sage Bechamel {twelve weeks of winter squash}

I slept through three alarms this morning. 

If you know me, you know how absurd this is since I am pretty much a human 6AM alarm clock who kind of just sets the alarms for posterity.

But this is pretty much what happens when, on the day before the day before Christmas you realize you have never once in the past year used the KitchenAid pasta maker attachment for your stand mixer that you got for Christmas last year, and since you have a guilt complex three hundred miles wide, well...

...you decide to remedy this quite perturbing situation.

Immediately.



And that, my friends, is how I found myself standing in front of a stove for four hours yesterday making nothing that resembled anything that was going to appear on my Christmas table, which of course resulted in me staying up way later than I intended doing the things that I actually should have been doing.

I'm so full of good decision making skillz I can hardly stand it.



So I'm not really sure what my point is. Make this? Don't make it?  I'm confused.

It's really delicious.  You just can't go wrong with a dish that involves a (lighter) bechamel, butternut squash, swiss chard and gruyere, and you could totally not be a psycho who insists on making her own pasta, which will save you about an hour and a half and will be just as delicious.  I think it would be absolutely stunning on a Christmas table, but if you decide to hold off until after the holidays, I totally understand and respect you for being a much more reasonable person than I.

And with that I have to go try my hand at making macarons. For the first time ever.  {Seriously, I have a problem.}

But before I go, I just want to wish you all a Merry Christmas and Happy Holidays!! I'll be back on Wednesday with something healthy.delicious so we can all start atoning for our cookie sins well before the new year.

And if you make anything winter squash-infused this week, feel free to link up here for week 9 of Heather's and my 12 Weeks of Winter Squash!





Lasagna of Fall Vegetables, Gruyere and Sage Bechamel
Serves 8, adapted from Peter Berley

Ingredients
For the noodles:

• 2 cups all-purpose flour
• 3 large eggs

For the bechamel: 

• 1 quart almond or regular milk
• 1/2 cup diced onion
• 1 large shallot, finely chopped
• 1/4 cup fresh sage, coarsely chopped
• 1 tbsp butter
• 6 tbsp all-purpose flour

For the vegetable filling: 

• 3 lb butternut squash, peeled seeded and cut into 1/2-inch cubes
• 3 tbsp olive oil, divided
• salt and freshly ground black pepper
• 2 dried ancho chilis, stems and seeds removed
• 1 large onion, diced
• 2 cloves garlic, finely chopped
• 2 bunches swiss chard, leaves torn into strips
• 8 oz gruyere, coarsely grated
• 4 oz parmesan cheese, finely grated

Instructions

1. Crack the eggs into a bowl and beat them with a fork. 
2. Place the flour in the bowl of a food processor fitted with a steel blade. Add the egg mixture and pulse until the dough comes together into a ball. Knead for 2-3 minutes on a floured surface. Test the dough for stickiness by inserting the tip of a clean finger into the ball. If dough sticks to it, then add more flour and knead until smooth.
3. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. 
4. Divide the dough into four equal parts. Roll each piece using a hand-cranked machine to the finest setting or a KitchenAid attachment to a thinness of 6.  Cut the noodles to fit the length of the pan that you'll be making the lasagna in. Lay the pieces on floured wax or parchment paper without touching each other. As each sheet fills up, top it with another piece of lightly floured paper and set noodles on top. Repeat with remaining dough.
5. Preheat the oven to 450.
6. In a large bowl, toss the squash with 2 tbsp olive oil, salt and black pepper. Spread the mixture on a large baking pan and roast for 25-30 minutes or until squash is tender. Set aside.
7. While the squash is cooking, make the bechamel. In a deep saucepan, bring the milk to a boil and then immediately remove from heat. Stir in the onion, shallots, and sage. Cover and let stand for 30 minutes. Strain and discard the solids.
8. Saute the flour and butter over medium heat, stirring constantly, 3 minutes. Whisk in the milk and bring to a simmer. Cook 20 minutes on low until thick.
9. Cut open the chiles and discard the seeds and stem. Place in a bowl of boiling water for 8-10 minutes or until soft. Drain.
10. Saute the onion in the remaining tbsp of olive oil with 1/2 tsp salt over medium heat for 5-7 minutes or until softened. Stir in the garlic and chiles. Saute 3-4 minutes longer.
11. Add the swiss chard leaves to the pan and saute until wilted, about 4 minutes.  Toss swiss chard/onion mix with butternut squash. Season to taste with salt and pepper.
12. Mix the cheeses together in a large bowl.
13. Spread 1/4 of the bechamel on the bottom of a 9x13-inch lasagna pan. Top with a layer of noodles, slightly overlapping. Spread 1/2 of the veggies over the noodles along with 1/3 of the cheese mix. 
14. Add a second layer of pasta and top with 1/4 of the sauce, then the remaining veggies and another layer of cheese. Add a third layer of lasagna noodles and top with remaining bechamel and cheese. 
15. Cover the pan loosely with foil and bake 20 minutes. Remove the foil and bake uncovered for 20 minutes.  Allow the lasagna to rest for 10 minutes before serving.

Recipe: Peppermint Cream Puff Ring (and a Christmas Recipe Round-Up!)

Have you guys ever had that dream where you go to pilates and midway through the class you realize that not only do neither of your socks match, but they both have holes in them and you haven't shaved your legs in, uh....well...when was the last full moon again?

Welcome to my real life.



And the thing is that none of this would be so traumatic if all the other pilates-goers weren't the kind of girls who actually look in a mirror while they're getting dressed.  But there they are en masse with their perfect messy buns (oxymoron but yes, this is a thing), wearing leggings and oversized shirts that both over- and under-emphasize their tiny waistlines...and they have totally smooth, freshly shaven legs. Even though it's like 30 degrees outside. 

Overachievers. 



I'm also willing to bet that they are rockstar cookie decorators with good hand-eye coordination and an obsessive compulsion attention to detail. 

And that they've managed to send off all of their cookie packages off to their friends and family before the holiday rush. And did not stress-eat a single one in the process.  (Weirdos.)



It's taken a while but I've come to realize that I will just never be that kind of girl.  My hair will always err a little bit on the frizzy side, my socks will absolutely never match (really, I'm lucky if they're on the same side of the color spectrum)...

...and I'm probably going to bring this sort-of messy but ridiculously awesome cream puff ring to your holiday party instead of cookies. 

I mean...it's basically a giant eclair stuffed with peppermint pastry cream. {swooning.}

I'm sorry I'm not sorry.



Peppermint Cream Puff Ring
Serves 12, adapted from Baking From My Home to Yours

Ingredients
For the pastry

• 1/2 cup water
• 1/2 cup milk
• 1 stick unsalted butter, cut into 8 pieces
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the cream

• 1 1/3 cups heavy cream
• 40 fresh mint leaves
• 6 tbsp sugar
• 1/2 cup cold creme fraiche
• peppermint extract (optional)

For the glaze

• 2 oz bittersweet chocolate, chopped
• 1 tbsp heavy cream
• 2 tsp light corn syrup
• 3 tbsp chopped pecans, toasted (or crushed candy canes if you want to be more festive!)

Instructions

1. Center a rack in the oven and preheat to 425. Draw an 8-inch circle on a piece of parchment paper.  Turn the paper over and place on a baking sheet. Fit a large pastry bag with a 3/4-inch diameter piping tip.
2. To make the pastry, bring the water, milk, butter, sugar and salt to a boil in a medium saucepan over medium-high heat. Add the flour to the pan and mix it with a wooden spoon, then keep stirring energetically until the dough comes together.  The bottom of the pan should be covered with a thin film of flour. Cook the dough for another 1-2 minutes, stirring constantly, then transfer to the bowl of a stand mixer.
3. Using the paddle attachment, beat in 3 of the eggs one at a time, making sure each is fully incorporated before adding the next. Whisk the remaining egg in a small bowl and add it gradually just until the dough is thick, shiny, and silky.
4. Spoon the warm dough into the pastry bag. Pipe a ring of dough about 1 inch thick around so that it outlines your parchment paper circle. Pipe a second ring of dough inside the first ring, just touching it (so that they are concentric). Pipe a third ring of dough on top of the circle where the first and second rings of dough meet (so now you have a triangle of piped dough). If you have any extra dough, use it to pipe out as many cream puffs as you can.
5. Bake for 15 minutes. Reduce the oven temperature to 375. Bake for another 20-25 minutes or until it is puffed, brown and firm. Transfer baking sheet to a rack to let the ring cool completely.
6. To make the cream, bring 1 1/3 cups cream and the mint leaves to a boil in a medium saucepan. Remove pan from heat, cover and let steep for 1 hour. Pour into a bowl and refrigerate until cold, about 3 hours or overnight.
7. Strain the cream into a measuring cup and add as much additional chilled cream as needed to measure 1 1/3 cups. 
8. Use a serrated knife and very gently, slice off the top of the pastry ring in one piece. Pull out and discard (eat) any soft dough from the inside of the base. Carefully place the pastry ring base on a platter.
9. Using a stand mixer fitted with the whisk attachment, whip the cream and 1/4 cup of the sugar until the cream holds firm peaks. Stir the remaining 2 tbsp sugar into the creme fraiche and, using a rubber spatula, gently fold the creme fraiche into the mint whipped cream.  Taste and add peppermint extract to taste. Beat again for another 30 seconds or so if necessary to make cream firm again.
10. Spoon the mint cream into a clean pastry bag and pipe large rosettes into the base, keeping them close to each other. Pipe a second row of rosettes on top of the first row, piping the top rosettes between the bottom rosettes. Refrigerate the base while you make the glaze.
11. To make the glaze, melt the chocolate with the cream and corn syrup in a double boiler, stirring, until the glaze is melted and smooth.
12. Using a small icing spatula, spread the glaze over the top circle of pastry. Sprinkle the nuts over the glaze. Carefully set the ring on top of the base.Refrigerate the cake for at least 1 hour before serving.  Pastry can be refrigerated for up to 8 hours before serving.

Since some of you may still be menu planning for the holidays, I thought I would do a little round-up of Christmas-friendly recipes past.  There are LOTS of desserts, some great vegetarian meal options, and some breakfast goodies.  Happy eating and baking!

LAST YEAR'S HOLIDAY DESSERT ROUND-UP

 

Pumpkin Biscuits with Cranberry Curd
Meyer Lemon Rosemary Sticky Buns
Soft Dinner Rolls with Rosemary and Black Pepper



Curried Root Vegetable Stew with Dumplings
Buckwheat Harvest Tart
Lasagna Soup



Shepherd's Pie with Chard-Lentil Filling and Onion Gravy
Spinach and Ricotta Roulade
Chard, White Bean and Sweet Potato Gratin



Garlic-Roasted Butternut Squash and Kale Wheatberry Salad with Pomegranate
Spicy Squash Salad with Lentils, Brussels Sprouts and Goat Cheese
Bulgur and Kale Casserole with Yogurt Topping
Sweet Potato Spinach Pesto Lasagna Rolls



White Chocolate Gingerbread Cake Balls
Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts
Peppermint Brownies
Peppermint Crinkles

 

Cornflake Chocolate Chip Marshmallow Peppermint Cookies
Sweet Potato and Ginger Layer Cake with Toasted Marshmallow Filling and Brown Sugar Cinnamon Swiss Meringue Buttercream
Italian Rainbow Cookie Cake
Pumpkin Layer Cake with Butterscotch Filling 

 

Banana Cake with Mocha Frosting and Salted Candied Peanuts
Salted Caramel Apple Cheesecake Bars
Greek Yogurt Cheesecake with Pomegranate Syrup



Italian Cream Puffs with Custard Filling
Sparkling Champagne Cupcakes

Recipe: Chili Mole

Here's the future.

In approximately two.point.five days you are going to lose all sense of time, space, and self amidst a mayhem of cookie production/consumption, various shades of red and green ribbons, and a deep and intensely disconcerting preoccupation with channeling your inner gift wrapping goddess. (Because seriously, you are so anal retentive about so many things in life that she must  be in there somewhere...no matter what your total inability to get a perfect edge may lead you to believe.)




And in those rare moments that you come to long enough to realize that anyone who loves you will not care that your wrapped presents look like a three year old's art project (they're abstract, okay)...you'll probably want something to stuff your face with.  Of the hearty and delicious variety.

When that happens, you can thank me for having the foresight to twist your arm into getting this chili on your stove and into your fridge. No, really...you're welcome.

Not only is it richly seasoned with some of the most warming spices in town, but it's also chock full of chocolate and peanut butter (which, let's be honest, you were totally going to stress eat anyway), as well as totally good-for-you ingredients like two types of peppers, tomatoes, and black beans.  And while eating it on its own is probably not going to turn you into a gift wrap superstar...it will give you the strength to forge ahead in all of your holiday endeavors.  That has to count for something, right?



This chili, with all of it's real food ingredients, was inspired by a recent trip I made to Panera Bread, which is another great option if you're pressed for time with the holiday rush and find yourself struggling to get a good meal on the table.  The folks at Panera subscribe to the "Good Goes In" philosophy, which means all of their foods are made with fresh, thoughtfully sourced ingredients.  I had their vegetarian creamy tomato soup while I was there...and it actually tasted like summer tomatoes, which was awesome.  In fact, all of their soup varieties sound fabulous, from the low-fat vegetarian garden vegetable with pesto to the broccoli cheese...I know I'll be back for more!

Chili Mole
Serves 8-10, adapted from Bean by Bean

Ingredients

• 1 lb dried black beans, soaked overnight
• 12 oz Guinness
• 1 quarts vegetable broth
• 2 bay leaves
• 1 jalapeno pepper, stemmed
• 1 tbsp ancho chili powder
• freshly ground black pepper
• 1/2 cup raisins
• 2 tbsp olive oil
• 2 large onions, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 1 poblano pepper, stemmed, seeded and chopped
• 1 tbsp cumin seeds
• 2 tsp coriander seeds
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp dried oregano
• 1/4 tsp aniseed
• 1/8 tsp ground cinnamon
• 2 tsp sweet paprika
• 1 tbsp chipotle chili powder
• 3 cloves garlic, coarsely chopped
• 28 oz canned diced tomatoes
• 1/4 cup tomato paste
• 2 oz chocolate, diced
• 2 tbsp peanut butter
• 1 tbsp tahini
• 1 chipotle chile in adobo with 2 tsp adobo sauce
• salt
• 1 tbsp maple syrup

Instructions

1. Drain the soaked black beans. Place them in a large heavy pot and add the broth and beer. Add enough water to cover them by about 1 1/2 inches. Add the bay leaves, jalapeno, ancho chili powder, a ton of freshly ground black pepper, and raisins. Bring to a boil, then lower to a simmer and cover for 1 hour.
2. Meanwhile, about 20 minutes or so before the beans are done, add olive oil to a large heavy skillet. Heat over medium and add the onions. Saute until they start to soften - 3-4 minutes. Add the bell pepper, jalapeno and poblano. Saute for another 2 minutes. Add the cumin seeds, coriander seeds, cumin, coriander, oregano, aniseed, cinnamon, paprika, and chipotle chili powder. Saute for another minute, stirring constantly. Add the garlic and cook for 30 seconds, until it becomes fragrant. 
3. Scrape the saute into the simmering beans. 
4. Add the tomatoes and tomato paste to the bean pot and stir well. Simmer for another 10 minutes.
5. Place the chocolate, peanut butter, tahini and chipotle in adobo in a food processor. Add a cup of the simmering beans and pulse to make a thick paste. Scrape this into the bean pot. Turn the heat down as low as possible. Add salt to taste. Simmer slowly, partially covered, for about 20 minutes more.
6. Just before serving pick out the bay leaves and jalapeno.  Taste for seasoning, adding some maple syrup for sweetness if desired.

As part of the DailyBuzz Food Tastemaker program, I received a stipend to try Panera Bread soups. All thoughts and opinions are my own.