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| No pictures of the chili, so here's one of a young Theo. |
Theo likes to cook. Partly because he likes to eat good food but partly because he enjoys the science and creativity of cooking. So for Christmas, we got him a gift certificate for a session at a cooking school - the real thing with big-time chefs, good equipment, and helpers. He recently went to a class for one-pot meals. I'm not sure if that's what he wanted to learn about the most from the wide variety of classes, but that's the one that fit into his work schedule. He said he learned a few things and had other things that reinforced what he knew, like the importance of layering flavors. They made three dishes: Morrocan chicken, mushroom risotto, and southwest chili.
He came home and said he'd like to try making the chili for us. That required a trip to the grocery store and five hours of his time. He roasted peppers, he chopped peppers, he ground peppers. Five kinds of peppers in all. He roasted a whole head of garlic in olive oil. He chopped, he browned, he braised. And the end result was delicious. There are almost as many ways to make chili as there are cooks, and I've tasted many of them. This batch may have ranked at the top. But was it worth the effort? We all agreed that it wasn't. None of us have enough time in our schedules to cook this way, even with the excellent results it provided. Theo said that he would be looking at ways to streamline the process and still maintain the rich blend of flavors.
I hope he didn't get too discouraged by his efforts because I'm looking forward to some Moroccan chicken. Not sure exactly what that is, but I hope I get to find out soon. :)
