"I'll admit that if I ever wanted to attract a man, I'd stay away from those clothes and that hat."
Sisters can be so mean. This quote is from the series "Downton Abbey" on PBS. Downton Abbey is a story set in the early twentieth century about an upper-class British family. There are three sisters, two who definitely don't get along. The older, Lady Mary is very pretty and very mean to her younger and plainer sister, Edith. She is always making disparaging remarks about Edith's prospects.
In this scene, they are at the flower show and the hat Edith is wearing is very similar to one I finished making today. I think it is very pretty, I don't think I would call it a man trap, but Lady Mary will say anything to insult her sister. So clothing and hats aside, I wonder if Edith has ever considered the lure of buttermilk biscuits?
The men in my life are crazy about buttermilk biscuits! And even though these biscuits are gluten free, I don't think you can tell them apart from biscuits made with wheat flour. They are easy to make, and since they are dropped biscuits there is almost no handling of the dough.
Buttermilk Biscuits
Makes 12 biscuits
1 cup gluten free flour
1 cup rice flour
1 1/2 tsp, xanthan gum
1 tablespoon baking powder
3/4 teaspoon salt
7 tablespoons very cold butter
1 1/4 cups buttermilk
Sift flours, xanthan gum, baking powder, and salt together in a mixing bowl. Cut the butter into 1/2 inch pieces and add to the flour mixture. Blend with your hands until it resembles coarse meal. Do not over blend. Make a well and pour in the buttermilk. With a wooden spoon, mix the flour into the buttermilk just enough to blend into a rough looking dough. Butter a cookie sheet only on the twelve spots for your biscuits. Using a tablespoon, drop 3 tablespoons of dough onto the buttered spots and bake in a pre-heated 425 degree oven for about 12-15 minutes or until the tips of the biscuits are golden brown. Serve immediately.
My family eats jam with their biscuits, even with a savory soup. I have also used this dough to top chicken pot pies instead of a pastry crust. J.J. eats one whole biscuit first, he doesn't cut them open and have them with jam until after that first biscuit. He says he is testing for quality control and always declares them yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, March 4, 2011
Thursday, March 3, 2011
Hatshadows and Black Bean Soup
"Whenever you wear your hat, your day will be special."
This is a quote from Margo Nickel, the milliner at Hatshadows. I completely agree. I often have a more interactive day when I am out and about in a hat. I get noticed, people ask about my hats, and I get lots of new customers. Wearing a hat is infectious. When I am wearing one of my hats and am complimented, I know I am a step closer to convincing people that you don't have to be eccentric to wear hats.
I don't consider myself eccentric and I don't wear outrageous creations to run errands, but I feel special and it is noticed. I save the crazier confections for a special occasion. When my grandson, J.J. wants something special he orders up my black bean soup.
Black Bean Soup
serves 4
1 1/2 cups black beans
3-4 cups chicken, beef or vegetable stock
2 tsp. salt
1/2 fennel bulb, diced
1 stalk celery, diced
2 carrots, diced
1/4 cup tomatillo sauce (optional)
1/2 tsp. cumin
1/4 cup chopped cilantro
In a dutch oven, cover the beans with water, bring to a boil, then turn off the heat for 1 hour. After 1 hour, drain the water and add 3 cups of the stock. Cook on med-low heat until tender, about 1 1/2 hours. Add 1 tsp. salt, more stock if needed, then puree with an immersion blender.
While the beans are cooking, saute the fennel, celery, and carrots in olive oil until softened. Add the tomatillo sauce, cumin and salt. Mix with the cooked beans, add the cilantro, taste for seasoning and add more salt and more stock if needed.
Garnish with lemon slices, creme fraiche, and a few cilantro leaves.
Eat with buttermilk biscuits, another special favorite of J.J.'s. He has declared black bean soup his favorite yummy meal!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This is a quote from Margo Nickel, the milliner at Hatshadows. I completely agree. I often have a more interactive day when I am out and about in a hat. I get noticed, people ask about my hats, and I get lots of new customers. Wearing a hat is infectious. When I am wearing one of my hats and am complimented, I know I am a step closer to convincing people that you don't have to be eccentric to wear hats.
I don't consider myself eccentric and I don't wear outrageous creations to run errands, but I feel special and it is noticed. I save the crazier confections for a special occasion. When my grandson, J.J. wants something special he orders up my black bean soup.
Black Bean Soup
serves 4
1 1/2 cups black beans
3-4 cups chicken, beef or vegetable stock
2 tsp. salt
1/2 fennel bulb, diced
1 stalk celery, diced
2 carrots, diced
1/4 cup tomatillo sauce (optional)
1/2 tsp. cumin
1/4 cup chopped cilantro
In a dutch oven, cover the beans with water, bring to a boil, then turn off the heat for 1 hour. After 1 hour, drain the water and add 3 cups of the stock. Cook on med-low heat until tender, about 1 1/2 hours. Add 1 tsp. salt, more stock if needed, then puree with an immersion blender.
While the beans are cooking, saute the fennel, celery, and carrots in olive oil until softened. Add the tomatillo sauce, cumin and salt. Mix with the cooked beans, add the cilantro, taste for seasoning and add more salt and more stock if needed.
Garnish with lemon slices, creme fraiche, and a few cilantro leaves.
Eat with buttermilk biscuits, another special favorite of J.J.'s. He has declared black bean soup his favorite yummy meal!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, March 2, 2011
The Wicked Witch of the Waste and Gluten Free Macaroni and Cheese
"This hat shop is tacky!" declared the Wicked Witch of the Waste in the animated film, "Howl's Moving Castle".
I still had my hat shop when Howl's Moving Castle was released. Many of my customers told me that I had to see it because the beginning sequence took place in a hat shop very like mine. I saw the movie and did not think the hat shop was tacky at all. It reminded me of my shop, Zazu and Violets'. During the film the heroine's hair turned white, just like mine. Which was also pointed out to me by my customers.
It is a mesmerizing movie, beautiful, colorful and a happy ending. The wicked Witch of the Waste is a great villain, she oozes evil, and she does wear a rather fabulous big black hat.
Could "tacky" be also "cheesy"? I know what is cheesy. My gluten free macaroni and cheese.
Macaroni and Cheese
Serves 6-8
1 lb. brown rice elbow macaroni
olive oil
4 tbs. butter + 1 tbs for greasing the baking dish
4 tbs. rice flour
3 cups milk
1/2 cup beef or chicken or vegetable broth
1 1/2 cups grated gruyere cheese
1 1/2 cups grated English cheddar cheese, preferably from Dorset
1 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 cup freshly grated parmigiano reggiano
1/4 cup gluten free bread crumbs
Cook the macaroni in gently boiling salted water with a little olive oil added to it, for 7 minutes stirring occasionally. It will not be cooked through. Drain and drizzle with a little olive oil to keep from sticking together. Set aside while you make the cheese sauce.
Pre-heat the oven to 350 degrees. Grease a casserole dish with the tablespoon of butter.
Melt the remaining butter in a wide saucepan, add the flour and cook together for a few minutes. Add the milk and stock, and cook on med-high heat until the sauce thickens. Turn off the heat and stir in the cheeses, salt and the nutmeg. Put the macaroni in the casserole dish and pour the cheese sauce over. Cover with foil and bake for 30 minutes. Uncover and top with a mixture of the parmigiano and bread crumbs. Bake another 20 minutes until bubbly and golden.
Let cool for 10 minutes before serving with a handful of clover sprouts dressed with a little lime juice, rice vinegar and sea salt.
This macaroni and cheese is not tacky, it is very cheesy and yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I still had my hat shop when Howl's Moving Castle was released. Many of my customers told me that I had to see it because the beginning sequence took place in a hat shop very like mine. I saw the movie and did not think the hat shop was tacky at all. It reminded me of my shop, Zazu and Violets'. During the film the heroine's hair turned white, just like mine. Which was also pointed out to me by my customers.
It is a mesmerizing movie, beautiful, colorful and a happy ending. The wicked Witch of the Waste is a great villain, she oozes evil, and she does wear a rather fabulous big black hat.
Could "tacky" be also "cheesy"? I know what is cheesy. My gluten free macaroni and cheese.
Macaroni and Cheese
Serves 6-8
1 lb. brown rice elbow macaroni
olive oil
4 tbs. butter + 1 tbs for greasing the baking dish
4 tbs. rice flour
3 cups milk
1/2 cup beef or chicken or vegetable broth
1 1/2 cups grated gruyere cheese
1 1/2 cups grated English cheddar cheese, preferably from Dorset
1 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 cup freshly grated parmigiano reggiano
1/4 cup gluten free bread crumbs
Cook the macaroni in gently boiling salted water with a little olive oil added to it, for 7 minutes stirring occasionally. It will not be cooked through. Drain and drizzle with a little olive oil to keep from sticking together. Set aside while you make the cheese sauce.
Pre-heat the oven to 350 degrees. Grease a casserole dish with the tablespoon of butter.
Melt the remaining butter in a wide saucepan, add the flour and cook together for a few minutes. Add the milk and stock, and cook on med-high heat until the sauce thickens. Turn off the heat and stir in the cheeses, salt and the nutmeg. Put the macaroni in the casserole dish and pour the cheese sauce over. Cover with foil and bake for 30 minutes. Uncover and top with a mixture of the parmigiano and bread crumbs. Bake another 20 minutes until bubbly and golden.
Let cool for 10 minutes before serving with a handful of clover sprouts dressed with a little lime juice, rice vinegar and sea salt.
This macaroni and cheese is not tacky, it is very cheesy and yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, March 1, 2011
The Matchmaker and Teff Pudding
"Life is like a new hat. You never know if it suits you if you sit around trying it on in front of your own mirror."
This was the moral of the story for Shirley McClaine's character in the movie "The Matchmaker". I think she realized that to live life you have to do just that. Take that hat on an outing, take a chance, wearing hats can lead to new experiences.
Have an afternoon dessert party, invite friends to come in their favorite hat. And make some interesting desserts. Like teff pudding. Teff is the smallest, cutest grain in the world, gluten free and my favorite way to enjoy a chocolate pudding.
Teff Pudding
Makes 6-8 ramekins
2 cups water
1/2 cup teff grain
1/2 tsp. salt
5 tbs. good cocoa powder
5 tbs. maple syrup
3 tbs. brown sugar
1/2 cup heavy cream + 1/4 cup, freshly whipped for garnish
In a saucepan, bring water, teff grain and salt to a boil, reduce heat to a simmer and cook slowly for 15-20 minutes, stirring occasionally. Let cool to room temperature. In a blender or food processor, blend cooked teff and all other ingredients until smooth. Pour into individual ramekins and chill for a few hours before serving with a dollop of freshly whipped cream.
I am not a big chocaholic, but this teff pudding satisfies any craving for a rich tasting chocolate pudding.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This was the moral of the story for Shirley McClaine's character in the movie "The Matchmaker". I think she realized that to live life you have to do just that. Take that hat on an outing, take a chance, wearing hats can lead to new experiences.
Have an afternoon dessert party, invite friends to come in their favorite hat. And make some interesting desserts. Like teff pudding. Teff is the smallest, cutest grain in the world, gluten free and my favorite way to enjoy a chocolate pudding.
Teff Pudding
Makes 6-8 ramekins
2 cups water
1/2 cup teff grain
1/2 tsp. salt
5 tbs. good cocoa powder
5 tbs. maple syrup
3 tbs. brown sugar
1/2 cup heavy cream + 1/4 cup, freshly whipped for garnish
In a saucepan, bring water, teff grain and salt to a boil, reduce heat to a simmer and cook slowly for 15-20 minutes, stirring occasionally. Let cool to room temperature. In a blender or food processor, blend cooked teff and all other ingredients until smooth. Pour into individual ramekins and chill for a few hours before serving with a dollop of freshly whipped cream.
I am not a big chocaholic, but this teff pudding satisfies any craving for a rich tasting chocolate pudding.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, February 28, 2011
Elizabeth Taylor and Mixed Vegetable Stir-Fry with Rice
"I have to go do something important."
"What?"
"I have to go buy a new hat!"
Elizabeth Taylor had just about had it with her husband, played by Van Johnson, in the 1950's movie "The Last Time I Saw Paris". He had been drinking and womanizing, and was trying to give her a lame excuse. She didn't want to hear any more, and what do you do if you want to escape an unpleasant encounter? You go and buy a new hat!
Actually, when I need to get away from things and need to clear my head, I go to Monterey Market, an amazing vegetable market. It is a nice long walk from my place, just far enough to be refreshing and take my mind off almost anything. At the market, I look at all the lovely vegetables. I also walk through a really nice plant nursery, Berkeley Horticultural, on the way, to see what new vegetable plants they have.
So, vegetables. The best cookbook for veggies is Chez Panisse Vegetables. I consult it almost every time I visit a farmer's market or this particular store, which has anything you could imagine. Yesterday I bought all organic produce, fennel bulbs, baby carrots, baby turnips, fingerling potatoes, eggplant, bell peppers, butter lettuce, patty pan squash and more. Most of this went into a sauté mix to serve over rice. It is finished with a dollop of creme fraiche, in homage to an old friend who cooked sour cream vegetables, his favorite dish.
Mixed Vegetable Stir-Fry with Rice
Feeds 2 people, with some leftovers
1 cup Lotus Foods Jade rice
1 small fennel bulb, quartered and sliced
1 handful broccolini, peel the stems with a veggie peeler and cut the big pieces in half lengthwise
5 baby carrots, scrubbed and cut into eighths, lengthwise
5 baby turnips, sliced
3 patty pan squash, sliced
1 red bell pepper, quartered and sliced
1/4 cup vegetable, chicken or beef stock
2 tbs. butter
Cook the rice in 1 1/2 cups of water for 15 minutes, fluff and keep covered.
In a wok or frying pan, saute the vegetables in 3 tbs. of grape seed oil in order, cooking for a few minutes after each addition. Lightly salt, pour in the stock, cover and steam until everything is tender. Stir the mix a couple of times while cooking. Turn off the heat and stir in the butter.
Serve the mixed vegetables over the rice with a dollop of creme fraiche or sour cream, a la Raoul. Sprinkle with a little Parmagiano Reggiano and parsley if you like...Yummy and so good for you!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"What?"
"I have to go buy a new hat!"
Elizabeth Taylor had just about had it with her husband, played by Van Johnson, in the 1950's movie "The Last Time I Saw Paris". He had been drinking and womanizing, and was trying to give her a lame excuse. She didn't want to hear any more, and what do you do if you want to escape an unpleasant encounter? You go and buy a new hat!
Actually, when I need to get away from things and need to clear my head, I go to Monterey Market, an amazing vegetable market. It is a nice long walk from my place, just far enough to be refreshing and take my mind off almost anything. At the market, I look at all the lovely vegetables. I also walk through a really nice plant nursery, Berkeley Horticultural, on the way, to see what new vegetable plants they have.
So, vegetables. The best cookbook for veggies is Chez Panisse Vegetables. I consult it almost every time I visit a farmer's market or this particular store, which has anything you could imagine. Yesterday I bought all organic produce, fennel bulbs, baby carrots, baby turnips, fingerling potatoes, eggplant, bell peppers, butter lettuce, patty pan squash and more. Most of this went into a sauté mix to serve over rice. It is finished with a dollop of creme fraiche, in homage to an old friend who cooked sour cream vegetables, his favorite dish.
Mixed Vegetable Stir-Fry with Rice
Feeds 2 people, with some leftovers
1 cup Lotus Foods Jade rice
1 small fennel bulb, quartered and sliced
1 handful broccolini, peel the stems with a veggie peeler and cut the big pieces in half lengthwise
5 baby carrots, scrubbed and cut into eighths, lengthwise
5 baby turnips, sliced
3 patty pan squash, sliced
1 red bell pepper, quartered and sliced
1/4 cup vegetable, chicken or beef stock
2 tbs. butter
Cook the rice in 1 1/2 cups of water for 15 minutes, fluff and keep covered.
In a wok or frying pan, saute the vegetables in 3 tbs. of grape seed oil in order, cooking for a few minutes after each addition. Lightly salt, pour in the stock, cover and steam until everything is tender. Stir the mix a couple of times while cooking. Turn off the heat and stir in the butter.
Serve the mixed vegetables over the rice with a dollop of creme fraiche or sour cream, a la Raoul. Sprinkle with a little Parmagiano Reggiano and parsley if you like...Yummy and so good for you!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, February 25, 2011
Lotta and Lemon Panna Cotta
"We'll never fit in Aunt, we're dressed all wrong! Did you see them staring at us?"
"I'm sure they liked my owl, dear."
Lotta's Aunt had a stuffed owl on the front of her best hat. In the movie "Come and Get It!", Frances Farmer plays two roles, mother and then daughter, both named Lotta. The mother dies and the story becomes about the daughter, who finally has a chance to leave the small logging town where she grew up and go to Chicago.
On the train she wanted to eat in the dining car because she had thought it would be such an elegant experience. They were dressed in their homemade best, but as she said it was all wrong, the people in the dining car stared at them, especially at the owl.
Frances farmer was quite a celebrity in her day, but she made few movies. It is actually a good story, great clothes and hats from the 1930's, and if Lotta did have dessert in that elegant dining car, she might have had a lemon panna cotta. Which rhymes with Lotta.
Lemon Panna Cotta
Makes 8 small ramekins
1 envelope unflavored gelatin
1 cup + 2 tbs. superfine sugar, I use organic cane sugar ground fine in a spice grinder.
1 cup whipping cream
1 cup lemon juice (4-6 lemons)
Zest of 4-6 lemons, 2 big tbs.
1 cup Greek style yogurt
Sprinkle gelatin over 1/2 cup cold water in a small bowl and let it soften for 5 minutes. Set aside. Combine sugar and 1/2 cup water in a saucepan, bring to a simmer and stir until sugar dissolves. Turn off the heat and stir in the gelatin until it dissolves, add the cream, lemon juice and zest.
Put the yogurt in a mixing bowl, I use one with a spout, and whisk the yogurt to loosen it up. Add the cream mixture slowly while whisking gently to avoid creating air bubbles. Fill the ramekins, cover individually with cling wrap. Tap the ramekin on a surface to eliminate any air bubbles. Chill for at least 6 hours, overnight is even better. If you have a pomegranate, sprinkle seeds over the panna cotta when served.
I started collecting extra small ramekins. Unmold these little, creamy, heavenly, lemony panna cottas next to a piece of pie, as requested for my daughter's birthday.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"I'm sure they liked my owl, dear."
Lotta's Aunt had a stuffed owl on the front of her best hat. In the movie "Come and Get It!", Frances Farmer plays two roles, mother and then daughter, both named Lotta. The mother dies and the story becomes about the daughter, who finally has a chance to leave the small logging town where she grew up and go to Chicago.
On the train she wanted to eat in the dining car because she had thought it would be such an elegant experience. They were dressed in their homemade best, but as she said it was all wrong, the people in the dining car stared at them, especially at the owl.
Frances farmer was quite a celebrity in her day, but she made few movies. It is actually a good story, great clothes and hats from the 1930's, and if Lotta did have dessert in that elegant dining car, she might have had a lemon panna cotta. Which rhymes with Lotta.
Lemon Panna Cotta
Makes 8 small ramekins
1 envelope unflavored gelatin
1 cup + 2 tbs. superfine sugar, I use organic cane sugar ground fine in a spice grinder.
1 cup whipping cream
1 cup lemon juice (4-6 lemons)
Zest of 4-6 lemons, 2 big tbs.
1 cup Greek style yogurt
Sprinkle gelatin over 1/2 cup cold water in a small bowl and let it soften for 5 minutes. Set aside. Combine sugar and 1/2 cup water in a saucepan, bring to a simmer and stir until sugar dissolves. Turn off the heat and stir in the gelatin until it dissolves, add the cream, lemon juice and zest.
Put the yogurt in a mixing bowl, I use one with a spout, and whisk the yogurt to loosen it up. Add the cream mixture slowly while whisking gently to avoid creating air bubbles. Fill the ramekins, cover individually with cling wrap. Tap the ramekin on a surface to eliminate any air bubbles. Chill for at least 6 hours, overnight is even better. If you have a pomegranate, sprinkle seeds over the panna cotta when served.
I started collecting extra small ramekins. Unmold these little, creamy, heavenly, lemony panna cottas next to a piece of pie, as requested for my daughter's birthday.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, February 24, 2011
Julia Misbehaves and Mild-Mannered Chili
"If she gets depressed, send her off to the nearest casino. She likes it even better than buying a new hat."
Walter Pidgeon and Greer Garson made eight or nine movies together. These lines are from one of them, "Julia Misbehaves" made in 1948. It is a bit of a romp, she plays a dance hall girl who reunites with her daughter, played by Elizabeth Taylor. At one point Geer Garson is actually hanging from the stage curtains!
She charmingly misbehaves throughout the movie. Not so this mild-mannered chili. I love chili, the taste of meat and beans together. I have not made it in a while because of the onions, tomatoes and spices that usually gives it flavor. This version achieves that depth of flavor by using different aromatics.
Mild-Mannered Chili
serves 4 people
2 tbs. olive oil
1/2 fennel bulb diced
1 tsp. salt
1 tsp. ground cumin
1 1/2 lbs. grass-fed ground sirloin beef
1 1/2 cups black beans, cooked until just tender, drained
3-4 cups beef stock
2 bay leaves
1/4 cup chopped cilantro
2 tbs. butter
1 cup English cheddar, preferably from the Dorset coast, grated
Pre-heat the oven to 325 degrees
In a dutch oven, saute the fennel bulb in the olive oil, add the salt and cumin and cook until soft and golden. Add the beef and break it up into big bite size chunks. The sirloin will hold together, you want it chunky. Saute until lightly browned, add the beans, and the beef stock to just cover. Add the bay leaves and stir in the cilantro. Cover and bake in the oven for 20 minutes, give it a stir and bake another 20 minutes, still covered.
After the 40 minutes, return to the stove top on medium heat and stir in the butter and 1/2 cup of the cheddar cheese. Remove the bay leaves. Cook for a few minutes until the chili thickens.
Serve in bowls and garnish with more cheese, Greek yogurt and cilantro leaves. Put a little pile of clover sprouts on the side and dress with a little lemon juice, olive oil and salt. At this point you can add hot sauce if you like it a little spicy. I prefer the mild mannered chili.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Walter Pidgeon and Greer Garson made eight or nine movies together. These lines are from one of them, "Julia Misbehaves" made in 1948. It is a bit of a romp, she plays a dance hall girl who reunites with her daughter, played by Elizabeth Taylor. At one point Geer Garson is actually hanging from the stage curtains!
She charmingly misbehaves throughout the movie. Not so this mild-mannered chili. I love chili, the taste of meat and beans together. I have not made it in a while because of the onions, tomatoes and spices that usually gives it flavor. This version achieves that depth of flavor by using different aromatics.
Mild-Mannered Chili
serves 4 people
2 tbs. olive oil
1/2 fennel bulb diced
1 tsp. salt
1 tsp. ground cumin
1 1/2 lbs. grass-fed ground sirloin beef
1 1/2 cups black beans, cooked until just tender, drained
3-4 cups beef stock
2 bay leaves
1/4 cup chopped cilantro
2 tbs. butter
1 cup English cheddar, preferably from the Dorset coast, grated
Pre-heat the oven to 325 degrees
In a dutch oven, saute the fennel bulb in the olive oil, add the salt and cumin and cook until soft and golden. Add the beef and break it up into big bite size chunks. The sirloin will hold together, you want it chunky. Saute until lightly browned, add the beans, and the beef stock to just cover. Add the bay leaves and stir in the cilantro. Cover and bake in the oven for 20 minutes, give it a stir and bake another 20 minutes, still covered.
After the 40 minutes, return to the stove top on medium heat and stir in the butter and 1/2 cup of the cheddar cheese. Remove the bay leaves. Cook for a few minutes until the chili thickens.
Serve in bowls and garnish with more cheese, Greek yogurt and cilantro leaves. Put a little pile of clover sprouts on the side and dress with a little lemon juice, olive oil and salt. At this point you can add hot sauce if you like it a little spicy. I prefer the mild mannered chili.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Subscribe to:
Posts (Atom)