White Chicken Chili (NYTimes) by Tom

 

Packed with chicken, corn and beans

As the weather starts to be more fall-like, I get the itch to make chili.  This recipe showed up in the NY Times Cooking section, and I was intrigued.  It looked good and had a technique I had never used before.  Smashing the beans against the side of the pot to thicken the chili.  It works and the result was a satisfyingly thick chili.  Perfect for fall weeknight dinners.

---Tom

Panzanella Salad by Barbara

Panzanella is a type of Tuscan salad.  It simply means that you incorporate stale bread in with the mix of greens, tomatoes and vegetables.  Surprisingly good if you've never tried it.  

I make this version using the antipasto salad with order from our local pizzeria, Aniello's. They make fantastic bread in addition fantastic Neopolitan-style pizza.  So, their leftovers make a great panzanella salad.  You can easily create the same salad with store-bought items.  

---Barbara

Deviled Eggs by Barbara

Deviled eggs are one of the easiest, most popular dishes to make as an hors d'oeuvre. I made these with a dill mustard and light mayonnaise.  The key to a good deviled egg is a light fluffy mixture which is almost whipped.  

   ---Barbara

Honey Apple Puffs by Barbara

I'm going to make these again this weekend.  They were one of my experiments that turned out very well.  Had five early season apples that were getting too old to eat raw, i.e., they were a little spongy. I knew I wanted to make a compote for inside the pockets of puff pastry.  I chose to cook the apples down with a little honey and Calvados, which is a French liqueur made from apples. The compote is yummy on its own. When baked in the puff pastry, the pockets of honey apple make a very delicious pastry.

     

     ---Barbara

Couscous Herb Salad by Barbara

Fresh, light and minty

 
I could eat this salad every single day in the Fall.  It’s when the herbs in our garden are abundant.  I use lots of chives, parsley and mint. I add a little sage and rosemary, too, but not too much.   The salad is best when served at room temperature.  It is also excellent cold.  It keeps well in the refrigerator over several days. I really enjoy it cold as my lunch. The crunchy cucumber and fresh mint make it special. 

---Barbara