3 Garnish with jalapeño pepper, red chili, green onions and cilantro. Serve with salsas and sour cream. Serves 4 to 6 PAIRS WITH PERSEPHONE BREWING PALE ALE
Transfer to a paper towel-lined plate to drain for 1 minute. Chop bacon and set aside. Pour out all but 1 tbsp (15 ml) bacon fat from frying pan and return pan to stove over medium heat. 4 Add onion to hot frying pan and sauté until translucent, about 4 minutes. Stir in greens and cook, tossing often, until wilted and there is no liquid left in bottom of frying pan, about 4 minutes. Transfer onion mixture to a large bowl along with cherry tomatoes, bagel pieces and bacon. Toss to combine. 5 In a measuring pitcher, whisk together eggs, milk, mustard, cheddar, Monterey Jack and pepper until well combined. Pour over bagel mixture and let sit for 5 minutes, gently stirring occasionally. 6 Divide mixture evenly among prepared casserole dishes, pouring any remaining custard mixture at bottom of bowl over bagel mixture in dishes. Nestle cream cheese pieces in each casserole. Cover casserole dishes with foil and refrigerate on baking tray for at least 30 minutes or up to overnight. 7 Preheat oven to 375 F (190 C). 8 Remove casseroles from refrigerator, uncover and sprinkle with a 1 to 2 tbsp (15 to 30 ml) of homemade everything bagel seasoning. Bake until centre is set and edges are golden brown, about 25 to 35 minutes. Remove from oven and allow casseroles to cool on baking tray for 10 minutes. Garnish with a scattering of scallions and serve warm or at room temperature. Serves 2 PAIRS WITH GÉRARD BERTRAND CÔTE DES ROSES
Chillin' Chili from page 122
BC $14.79 437608 6 x 355 ml BERONIA RIOJA RESERVA Spain $24.99 216770
VEGETARIAN CHILI NACHOS TEX-MEX STYLE
2 tbsp (30 ml) vegetable oil 2 red bell peppers, chopped 1 large onion, chopped 2 garlic cloves, minced 1 tsp (5 ml) cayenne
WHITE CHILI WITH CHICKEN 2 tbsp (30 ml) vegetable oil, plus extra for frying 1 tbsp (15 ml) butter 2 medium onions, chopped 4 garlic cloves chopped 2 tsp (10 ml) oregano 1 tbsp (15 ml) cumin 1 tbsp (15 ml) garlic powder 2 tsp (10 ml) salt 3 tbsp (45 ml) all-purpose flour 3 lbs (1.5 kg) boneless, skinless chicken thighs 1x 14 oz (398 ml) can white beans, drained and rinsed 3 cups (750 ml) chicken stock ½ cup (125 ml) sour cream 2 x 6-in (15 cm) flour tortillas, cut into ⅛ in (0.25 cm) strips, for garnish handful cilantro leaves, for garnish 1 jalapeño, finely chopped, for garnish 1 avocado, cut into 8 wedges, for garnish 2 limes, cut into wedges, for garnish 1 In a large, heavy-bottomed saucepan over medium heat, sweat onions, garlic, oregano, cumin, garlic powder and salt in oil and butter until soft. Sprinkle in flour and stir until coated. Add chicken, beans and chicken stock. Stir well to mix, until there are no lumps. Reduce heat to low and simmer until chicken is tender, about 20 minutes. 2 In a small saucepan, heat 2-in (5 cm) oil over medium heat. Fry tortilla strips
1 tsp (5 ml) chili powder 2 tsp (10 ml) garlic powder 2 tsp (10 ml) cumin salt and pepper to taste 2 tbsp (30 ml) tomato paste 1 x 28 oz (796 ml) can diced tomatoes 1 x 14 oz (398 ml) can pinto beans, drained and rinsed 1 x 14 oz (398 ml) can kidney beans, drained and rinsed 4 oz (125 g) tortilla chips 12 oz (340 g) Tex Mex or Mexican blend shredded cheese 1 small jalapeño pepper, thinly sliced
1 small red chili, thinly sliced 2 green onions, thinly sliced 1 handful cilantro leaves 1 cup (250 ml) salsa 1 cup (250 ml) tomatillo salsa 1 cup (250 ml) sour cream
LANGUEDOC WHITE France $24.99 485579 BOTTEGA ROSE GOLD BRUT Italy $34.99 223669
1 In a heavy-bottomed saucepan over medium heat, sauté red bell peppers, onion, garlic and spices in vegetable oil until tender. Add tomato paste, diced tomatoes, salt and pepper. Simmer over low heat for 30 minutes. Check seasoning and adjust (remember that chips are salted). 2 Preheat oven to 375 F (190 C). On a parchment-lined baking sheet, layer tortilla chips, chili and cheese. Repeat until you have used all ingredients. Bake until cheese in middle has melted, about 10 to 12 minutes.
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