CHICKEN CHILI with sour cream & grated cheddar
cornmeal biscuits ROMAINE SALAD
I am the worst visiting teacher ever. So to make up for my lack of consistency, I decided to have my visiting teachees over for lunch. Yeah, that sounds easier to me than making two separate appointments and coordinating them with my partner. We had a good time visiting and I liked getting to know these women better. I wanted it to feel casual but I also wanted these women to feel a little pampered. I knew the menu had to be simple, between early morning piano lessons and Music Class I didn't have much morning time to prepare. The night before I made sure the house was in order, roasted the chicken for the chili and made and packaged the peppermint bark. About 1 1/2 hours before lunch I started the chili, made the biscuits and made the salad. One of my guests brought clementines, which were a perfect accompaniment to the meal. I didn't serve the peppermint bark, but sent them home with cellophane bags of it, tied with a red ribbon and tag.
This recipe is posted on foodtv.com only for a limited time, so even if you don't plan to make it soon, print it out and save it. You'll be glad.
serves 4 (I doubled the recipe and had more than enough)
1 1/2 c. flour
1/4 c. plus 2 T. yellow cornmeal
2 t. baking powder
3/4 t. baking soda
3/4 t. salt
1 1/2 T. sugar
6 T. unsalted butter, chilled and cut into 1/2" pieces
3/4 c. plus 1 T. buttermilk
1. Heat oven to 400. In a medium bowl, whisk together four, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 c. buttermilk until the mixture holds together.
2. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.
I was really craving greens, so I just washed and tore into large pieces a head of romaine lettuce. I dressed with a simple vinaigrette: chopped shallots, red wine vinegar, olive oil, a dab of Dijon mustard, salt and pepper to taste.