the petite pig

smoked veggie chili for a chilly san francisco summer

while most of the country is breaking out the sundresses, skimpy bikinis and flip flops, us san franciscans are still gripping our down comforters for warmth as we enter the season known as cold-ass summer around here.  although it's false that mark twain ever said, "the coldest winter i ever spent was a summer in san francisco," the statement definitely has some truth to it.  so what does any warm-blooded american crave during the cold weather?  well, i don't know about you, but i sure love a hot cup o' chili.  in preparation for summer hibernation and the vegetarian boyfriend moving in with me (!), i've been testing out several meatless alternatives that are just as satisfying as the original.  the secret is adding a healthy tablespoon of smoked paprika that offers that smokiness that meat usually provides.  make a huge pot in your favorite dutch oven and you'll have days worth of warmth to enjoy. 

smoked veggie chili
serves 6 to 8

2 tablespoons olive oil
1 medium white / yellow onion
2 zuchhini / yellow squash, diced into 1/2 inch squares
1 red pepper, diced into 1/2 inch pieces
1 28 oz. can of crushed tomatoes
1 cup of red wine
1 cup of vegetable broth
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon adobo sauce
1/2 tablespoon chili powder
1/2 tablespoon italian seasonings
1/2 tablespoon fennel seeds
1 cup of cooked garbanzo beans
1 cup of cooked kidney beans
1 1/2 cup frozen corn kernels
salt to taste
suggested toppings: cheddar cheese, sour cream, cilantro, sliced green onion

place a 5 quart dutch oven (or heavy bottomed pot if you don't have a dutch oven) over medium-high heat.  once warmed (usually a minute), add olive oil.  allow olive oil to heat (about 30 seconds) and then add diced onions.  cook onions for about 4 minutes or until softened.  add zucchini and red pepper.  cook for another 4 to 5 minutes.  add all ingredients up until garbanzo beans.  cover and bring to a boil and then uncover and let simmer for 30 minutes.  add beans and corn kernels and cook for another 5 minutes.  season with salt to taste and top with your favorite chili accoutrements.     

best eaten in flannel pajamas with a piping hot piece of cornbread. 

grilled cheese, all grown up

as a child, i could never resist a grilled cheese.  the bite into the crisp buttery crust and then the oozing cheesy goodness . . . it didn't get much better than that.  luckily, in my wiser older years, i've learned to graduate beyond the radioactive orange kraft slices between two pieces of white wonder bread and have upgraded to the most delicious version of this childhood favorite.  for any of you living in san francisco, you've probably heard of the hog island oyster company.  while i've only made it to the farm in point reyes for the fresh oysters, the bar version in the ferry plaza offers according to many the most amazing grilled cheese, which isn't surprising when the three cheeses come from its dairy goddess neighbor, cowgirl creamery, and the bread comes from acme bakery, just right down the plaza.

last weekend, i decided to recreate their sandwich at home and hear what all the rage was about.  on my saturday trip to the ferry plaza farmer's market, i stopped by cowgirl and asked for the three cheeses in the hog island grilled cheese, enough for four.  i was given a mezzo secco, a cave aged gruyere and cowgirl's own fromage blanc.  my second and last stop to complete the best adult grilled cheese ever was at acme bread for a piece of their herb slab. 

when i finally got home to my kitchen, i ended up making an open face melt, topped with some tender oyster mushrooms dug up from my produce bin.  very adult, eh? 

hog island grilled cheese with sauted mushrooms
serves 4

2 tbs. extra virgin olive oil
1 shallot, minced
1 garlic clove, minced
1/2 lb. oyster mushrooms, sliced thinly
2 tbs. sherry
1 tsp. thyme leaves
salt & pepper

1 herb slab
2 tbs. butter
8 oz. fromage blanc
1/2 lb. cave aged gruyere
1/2 lb. mezzo secco

heat up medium-sized frying pan over medium-high heat.  add olive oil, then shallot and garlic.  heat for about 30 seconds before adding oyster mushrooms.  saute for 2 minutes and add sherry.  saute for another minute until mushrooms are completely softened.  toss with thyme leaves and season to taste with salt & pepper.

slice herb slabs into 4 even pieces.  cute each piece in half, to have two slices per sandwich.  butter the crust on each slice of bread.   spread the fromage blanc evenly on each slice of bread.  then layer evenly with gruyere and mezzo secco.  grill for about a minute over a grill pan, over medium heat and then place in an oven under a low broil for about 5 to 7 minutes until cheese starts to boil. 

garnish with thyme and indulge like a child even if you're all grown up now.  i won't tell.