- The Beekman 1802 Heirloom Cookbook by Brent Ridge and Josh Kilmer-Purcell, with Sandy Gluck
- Hardcover: 192 pages
- Publisher: Sterling Epicure (October 4, 2011)
- ISBN-13: 978-1402787096
Back-of-the-book blurb: Welcome to Beekman 1802, in Sharon Springs, NY — the historic home of The Fabulous Beekman Boys, Josh Kilmer-Purcell and Brent Ridge. Josh and Brent star in the popular show, and have built a worldwide reputation for their goat’s milk soaps and superb, artisanal Blaak cheese.
- Roasted Cauliflower and Apple Soup
- Red Wine and Spice Poached Pears
- Chicken with Succotash
- Blue Cheese Pizza with Caramelized Onions
- Roast Pork Loin with Gingerbread Stuffing
- Caramelized Pear Bread Pudding
- Company’s Coming Apple Cake
- and more – there are 27 recipes in Fall alone!
I’m sharing one of the many recipes I’ve marked with Post-It flags. Note that there are two additional variations for this recipe, which appears on page 102 of The Beekman 1802 Heirloom Cookbook:
Harvest Beef Chili with Pumpkin and Beans
- 3 tablespoons extra-virgin olive oil
- 1 1/4 pounds well-marbled beef chuck, cut into 1-inch chunks
- 1/4 cup flour
- 1 large onion, diced
- 1 red bell pepper, cut into 1-inch chunks
- 3 garlic cloves, smashed and peeled
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon unsweetened cocoa powder [isn't that a cool surprise!??]
- 1/2 teaspoon ancho chile powder
- 2 tablespoons tomato paste
- 1 1/2 pounds pumpkin (or other winter squash, such as kabocha), peeled, seeded, and cut into 1-inch chunks
- 1 1/2 teaspoons salt
- 1 3/4 cups cooked pinto beans or 1 can (15 ounces), rinsed
- Preheat the oven to 350′ F.
- In a 5- or 6-quart Dutch oven, heat the oil over medium heat. Dredge the meat in the flour, shaking off the excess. Working in batches (this is so the meat browns, rather than steams), add the beef and cook until browned all over, about 7 minutes. As you work, transfer the meat to a bowl.
- Add the onion, bell pepper, and garlic to the pan and stir to coat. Cook for 5 minutes, stirring frequently. Add 1/4 cup water and cook, stirring occasionally, until the onion is tender, about 7 minutes.
- Stir in the coriander, cumin, paprika, cocoa powder, and ancho chili powder. Return the meat to the pan and stir until well coated. Stir in 1 1/2 cups water, the tomato paste, pumpkin, and salt. Bring to a boil. Cover and transfer to the oven. Bake for 1 1/2 hours, or until the meat is tender.
- Stir in the beans, return to the oven, and bake for 10 more minutes.
- Serves 4 to 6
Sandy Gluck, the co-author, hosts the Sirius radio show “Everyday Food,” and is a former food editor at Everyday Food magazine. Gluck’s resumé adds to my confidence that these are “do-able” recipes, not far reaches that will have me crying in a corner (while my family eats cereal for dinner!).
See what’s happening in other kitchens with Beth Fish Reads’ Weekend Cooking. You may find other cookbook reviews, a recipe to try, food-themed novels or movies. As Beth Fish says, “if it’s remotely foodie, link it up!”