Good morning! Today we have for you:
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My pressure cooker beef chili if you have a pressure cooker
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And, Ali Slagle’s vegetarian skillet chili with Cheddar if you don’t
For those of us who love all things dairy (me!), there’s something so compelling about cooked cheese, whether it’s a runny fondue, a ricotta-stuffed lasagna or an oozing grilled cheese sandwich. And of all the cheeses suitable for the stove, mild, firm halloumi is one of the most versatile.
Traditionally made from a combination of sheep and goat milks and submerged in brine, this Cypriot cheese has a particularly high melting point. This makes it ideal for all manner of cooking: grilling, roasting, frying, searing, flambéing into a dramatic saganaki. Halloumi not only can take the heat, but it also emerges triumphant. What was formerly squeaky and springy transforms into something bronzed on the outside and molten within, taking on a complex, toasty flavor.
I especially love halloumi when it’s cubed, seared and tossed with salads, becoming chewy-crisp croutons that contrast with an array of cool, crunchy vegetables. In Yossy Arefi’s orecchiette salad with halloumi croutons, the cheese adds satisfying heft and texture alongside cherry tomatoes, arugula and fresh herbs. The tomatoes, which are dressed with red wine vinegar, release their juices to create a sweet-tart dressing that perfectly balances the cheese’s saltiness. Be sure to eat it while those halloumi bits are still warm and a little soft at their centers. Because cold halloumi is merely cheese. Warm halloumi is divine.
Featured Recipe
Orecchiette Salad With Halloumi Croutons
More food for thought
Coconut creamed spinach with chicken thighs: For those who don’t love dairy, Carolina Gelen had the brilliant idea of turning everyone’s favorite steakhouse side dish, creamed spinach, into the dairy-free foundation of an excellent skillet dinner. Instead of heavy cream and butter, she uses coconut milk and schmaltz for a lighter but equally silky sauce that’s similar to béchamel, with shallots, garlic and nutmeg added for depth. Seared chicken thighs are simmered in the creamy spinach mixture and then topped with toasted coconut flakes for a gentle sweetness and pronounced bite.
One-pan roasted vegetables and polenta: Yewande Komolafe lets the oven do the work in this effortless one-pan meal. She bakes cornmeal, brussels sprouts and sweet potatoes together until the polenta is creamy and porridge-like and the vegetables are thoroughly tender. Then she slides it all under the broiler to crisp and singe the edges. To finish, a squeeze of fresh lemon juice adds brightness, and a sprinkling of crumbled goat cheese lends tang, making for a supremely satisfying cool-weather meal.
Pressure cooker classic beef chili: If you haven’t pulled out your Instant Pot yet for the season, it’s high time. Use it to cook up a big batch of beefy, beany chili. My recipe is very adaptable — substitute ground turkey, pork or chicken for the beef, white or black beans for the kidney beans, and spike it with more chili powder for a fiery punch. And if you adore chili and your pot is big enough (six quarts or larger), consider doubling the recipe. Leftover chili freezes perfectly.
Vegetarian skillet chili with eggs and Cheddar: And if you prefer your chili sans meat but with an egg on top, Ali Slagle’s recipe is a bit like shakshuka, but with beans for added protein and heft. Serve it with tortillas or tortilla chips alongside to scoop up the velvety combination of spiced beans, tomato sauce and runny egg yolk.
Whole-grain banana yogurt muffins: Lightly sweet and filled with fruit and fiber, Genevieve Ko’s cinnamon-scented muffins are just the thing for tucking into lunchboxes or toasting and buttering for breakfast. They also make for a midafternoon snack with staying power to get you through till dinner.
That’s all for now, except to mention that if you need any technical help, the brilliant people at [email protected] are there for you. And I’m at [email protected] if you want to say hi.
I’ll see you on Wednesday.
Melissa Clark has been writing her column, A Good Appetite, for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting.
The post You Deserve Cheese Croutons appeared first on New York Times.
