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November 03, 2006
Crockpots and Fugues
I've found a new approach to cooking lately. I've gradually come to see recipes (at least for cooking--nervous about the changing the chemistry of baking) as process not form. Reminds me of a counterpoint class I took and one that I thankfully was able to avoid. The one I didn't take taught writing fugues as (1) take a previously written theme (2) follow rule x + y + z +...to (3)come up with the perfect psuedo-Baroque cookie cutter fugue. And if you follow the rules right, everyone will come up with the same fugue. Shudder. The other (thank you Dr. Steele!) taught fugue as a process, a way of creatively exploring melodies.
Anyway, back on topic, here's what I "composed" this morning in my crockpot.
Chicken Enchilada Chili
Layer
1 can black beans (rinsed and drained)
1 can cannellini beans (ditto)
2-3 chicken breasts
1 large can kidney beans
1 large onion, large dice
2 red and/or green bell peppers, large dice
1 large can tomatoes in puree mixed with 1 packet enchilada mix,
[OR 1 regular (16 oz.) can of tomatoes mixed with one can of enchilada sauce] mixed with 4 minced cloves of garlic (or to taste), 1 tblsp. cumin, 1/2-1 tsp. powdered chipotle pepper, 2 tsp. paprika, 2 tsp. coriander
1 bottle of beer, or 1 cup chicken broth
Cook about 8 hours on low. Shred chicken breasts and mix in.
I'm hoping we'll have some leftovers to make real enchiladas with.
cooking stuff | By Tim and Jo | 01:01 PM
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