Company Chili

The chili was Black Bean Chili with Espresso, and it was pretty good for vegetarian. I got the recipe from Epicurious but took some liberties. First I sauteed a large chopped onion in olive oil, the added spices: 2 tablespoons cumin, 1 tablespoon espresso powder, 1 tablespoon cocoa, 1 tablespoon ancho chili powder, 2 tablespoons oregano and a pinch of cayenne. Cooked that for a minute, then added a 28-ounce can of whole tomatoes, chopped, a glop of molasses (instead of the honey the recipe called for) and a dash of cinnamon. Simmered for 30 minutes, then added three rinsed, drained 15-ounce cans black beans and a 15-ounce can diced tomatoes (the chili looked too bean-y). Simmered for another 30 minutes and it was done. Waited another 30 minutes for the guests to arrive, then warmed it up. Served it with cornbread, cilantro, shredded Cheddar, sliced jalapenos, chopped scallions and sour cream. Our friends brought a salad with mixed greens, apples and candied pecans (which I have to get the recipe for; she says they're very easy to make).

I pulled out the food mill to make pear-apricot-ginger parfaits (the fruit part came from Gourmet, but I substituted sweetened whipped heavy cream for the vanilla yogurt and added crushed gingersnaps). I've been eating the leftover fruit part with my plain yogurt for breakfast and it's pretty good that way. I may have to make some more. I boiled 4 peeled, chopped pears, 1 cup dried apricots, a little water and some sugar in a large pot with grated ginger, a cinnamon stick and strips of lemon peel until the pears were soft, then put the whole thing through the medium disk of the food mill. Then I added a little more sugar. I made that the day before, and then layered it with the whipped cream and crushed gingersnaps when we were ready to eat.