Okay, this should be the final installment of my Chili saga, for a while, but it's an important one. This is your basic, all-purpose* chili powder. No fancy caraway, no dedicated mole to match with it. Just pure chili powder.
- 6 oz. Dried Chiles, seeded and cut lengthwise into 1-inch wide strips
- 2.5 oz. Cumin Seeds, whole
- .25 oz. Garlic Powder
Toast the chiles over medium heat in a dry pan until they are warm. Set aside to cool. Toast the cumin seeds in a dry pain until the scent of cumin wafts into the kitchen. Put with the chiles to cool.
Put the chiles and cumin into a blender and blend for 2 minutes or until powdered. Let settle and mix with the garlic powder. Use immediately or store for, oh, six months or so.
If you store the chili powder longer than six months, it will lose flavor. On the other hand, if you find that you've had it for, oh, 8-12 months and it's use that or buy some chili powder, I think removing the cap and smelling what you have will prove to you that it's a better choice than buying in most instances.
The chile mix is really up to you. I tend to lean towards a milder spice combined with whatever happens to be available. I also tend to use between 3 and 6 different types of chile, depending. As a guide, if you dab a bit of the chili powder on your tongue and it's too hot for you, you've probably made it too hot.
In the case of overambitious heat, get another 6 ounces of a very mild chile, and similar proportions of cumin seeds and garlic powder, make a second batch, and combine it with the first. No sense wasting it, and you can always give it as a gift if you don't make enough chili for it to be worthwhile.
*- if your purpose is to make chili.
These cookies were made using from the recipe for Vanilla Wafers in the "Williams-Sonoma Essentials of Baking". Instead of sugar crystals as suggested in the book, which I did not have on hand, I pressed some pink Himalayan salt crystals on the top just before baking. The salt accentuated the sweet vanila butteriness of the cookies, intriguing those who tasted with its familiar yet novel sensation. The recipe calls for one whole block of butter, and makes over 60 cookies. For a small household like mine it makes sense to freeze part of the dough. The ones above were from one of the frozen portions, slightly overbaked and crumbly, but still really rather scrumptious. Next time I might increase the quantity of flour. 250g butter 1/4 tsp salt (or if you are like me, omit this and use slightly salted butter) 125g sugar 2 large egg yolks 1 tbsp vanilla extract 315g plain flour Beat the butter, salt and sugar at medium speed untill smooth. Add egg yolks and vanilla and beat at low speed until blended. Add flour and mix until a dough forms. Divide dough into three or four equal portions. Roll each portion into logs about 1.5 inches in diameter. Wrap logs in plastic wrap and freeze or refridgerate till firm. Before baking, unwrap log and cut into 1/4 inch thick slices. At this point you can op to sprinkle crystal sugar, crystal salt or chopped nuts on the surface. Bake at 180 C for 12-15 minutes. Let the cookies cool on the baking sheet for 5 minutes then transfer them to wire racks to cool completely before storing in an airtight container.
Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.So: The recipe itself is not copyrightable. The words that you use to describe the recipe are. Therefore, if someone includes a little anecdote about how they came about this recipe, or a mnemonic to help you remember the order that the ingredients are put in, or just some Shakespearean phrasing that makes tears well up in the eye whenever you glance over ingredients list, then you can't just copy that and paste it into your web site and expect it to be okay. However, if you grab the ingredients, re-write the directions in your own words, and add your own value to the recipe, you can take from anywhere, as long as you don't take a significant portion of recipes from any given source.* Ideas are better shared than they are stored. Ideas like company. Ideas like new environments. Ideas like to frolic in new brains with other ideas. It's how baby ideas are made. Ideas can't reproduce well alone, so everyone wins if ideas are allowed to be promiscuous. Except maybe Mrs. Ideas, who is a little jealous. Still, it's for the greater good.** How firmly do I believe in this? I have released all of my original work for this site under a Creative Commons License. Specifically:
The Food Geek by Brian J. Geiger is licensed under a Creative Commons Attribution 3.0 United States License.
Permissions beyond the scope of this license may be available at /about. If I have a recipe or an article you like, and you want to put it on your site or in your book or read it on your podcast or whatever, go for it. Just be sure to tell people where it came from. More details are on the about page. You might not want to take the pictures, though, as chances are better than even that they are stock and not my own. Sorry. You could ask, though, and I can tell you if they are stock. In any case, don't be afraid to re-purpose recipes. Even if you don't change the ingredients or preparation directions, you can still make them yours with a little work. Mind you, if you don't add any value, it's probably not worth re-purposing, but collecting best-of recipes together is its own value. Also, don't be afraid to give away your ideas. Please visit Creative Commons to learn how you can make a better life for ideas. It will help make a better world for everyone. *- Incidentally, I am not a lawyer. Don't whine at me if you get sued or try to sue me yourself. I'm merely telling you how I approach the idea of copyrighting recipes. **- The greater good.
- 3 Stalks Celery, Chopped
- 3 Carrots, Chopped
- 3 Small Onions, Chopped
- 3 Tablespoon Butter
- 2 Tablespoon Kosher Salt
- 1.5 lb. Beef, Cubed
- 1 lb. Pork, Cubed
- ½ liter Red Wine, Merlot
- 3 tablespoon Herbes du Provence
- 2 tablespoon Garlic Powder
- 2 tablespoon Onions
- ¼ teaspoon Nutmeg, grated fine
- 2 tablespoon peanut oil
- 2 cup water
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig sage
- 1 teaspoon cumin seeds
- 2 cups Wild Mushrooms, Whole
- 4 clove Garlic, Chopped
- 1 can Diced Tomatoes
1 large mixing bowl
1 mixer (stand or hand)
2-3 small bowls for separating egg yolks and whites
8 egg yolk, pasteurized
1 cup sugar
½ gallon whole milk
1 pint heavy cream
5 oz. bourbon, (Or to taste - I'll generally add a bit more) (Well, I say a bit...)
1 teaspoon nutmeg, freshly grated In the bowl of a stand mixer or hand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, and nutmeg. Stir to combine. Chill and serve. Or, as I generally do, just drink it right then and there.