Plaster Mold Class
Had a great plaster mold making class today. Hope everyone else felt that way.
We had :
White Bean and Chicken Chili (Linda McFalring's recipe)
3 (15 ounce) cans white beans, drained and rinced
6 cups chicken broth
2 medium chopped onions, divided use
2 teaspoons olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into ½ inch dice
2 (4 oz) cans diced green chilies
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoon crushed dried oregano
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper
1. Place beans, chicken broth and half the onions in large pot; bring to a boil. Reduce heat and simmer.
2. Meanwhile, heat a large skillet over medium-high heat. Add oil, and when hot, but not smoking, add onions and sauté until tender. Stir in chicken and sauté for 5 minutes, stirring frequently, until thoroughly cooked. Add green chiles, cumin, oregano and red pepper flakes and stir until well combined. Transfer mixture to bean pot and season with salt and pepper. Return to a boil, reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock, if needed.
3. Serve warm, garnish with sour cream, cilantro, shredded parmesan and salsa.
8 serving
3 (15 ounce) cans white beans, drained and rinced
6 cups chicken broth
2 medium chopped onions, divided use
2 teaspoons olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into ½ inch dice
2 (4 oz) cans diced green chilies
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoon crushed dried oregano
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper
1. Place beans, chicken broth and half the onions in large pot; bring to a boil. Reduce heat and simmer.
2. Meanwhile, heat a large skillet over medium-high heat. Add oil, and when hot, but not smoking, add onions and sauté until tender. Stir in chicken and sauté for 5 minutes, stirring frequently, until thoroughly cooked. Add green chiles, cumin, oregano and red pepper flakes and stir until well combined. Transfer mixture to bean pot and season with salt and pepper. Return to a boil, reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock, if needed.
3. Serve warm, garnish with sour cream, cilantro, shredded parmesan and salsa.
8 serving
We also had hot, fresh bread:
Alan’s Bread Recipe (New York Times Recipe)
3 cups of unbleached bread flour
3 cups of unbleached bread flour
1/4 teaspoon instant yeast
1 5/8 cups water
2 teaspoons kosher salt
Combine flour, 1/4 teaspoon of yeast, and water in a large bowl. Stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let bowl rest at least 12 hours, preferably 18 hours, at room temperature (70°F).
After the 18 hour first rise, punch down with a wooden spoon. Place in a greased metal loaf pan. Let rise for 2 more hours keeping the pan covered with another loaf pan inverted onto the top of the bottom pan.
Bake bread for 30 minutes at 450° F with the lid on and then continue for another 15 minutes with the lid off.
And, Tisha brought wonderful cornbread and tea, Judith brought some hummus and bread, and Marian brought some yummy brownies, some other stuff I can't remember.
John Britt
http://www.johnbrittpottery.com/wks.htm
http://penlandpottery.com/pages/home.php
http://ncclayclub.blogspot.com/
http://www.johnbrittpottery.com/wks.htm
http://penlandpottery.com/pages/home.php
http://ncclayclub.blogspot.com/
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