Chase is in my new Penzey's Catalog!

malna

16 years ago

How exciting! Congratulations (and your Garlic Dill Pickle recipe is still - hands down - DH's favorite!)

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Comments (49)

doucanoe
16 years ago
Huh? She wasn't in the one I got last week....

Linda
dlundin
16 years ago
Check her out on the site.

Here is a link that might be useful: Sharon on Penzey's Web Site
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I love this recipe, but it is NOT a traditional chili, it is more like a Greek/Middle Eastern stew. I've served it twice to friends while they were visiting and they loved it. Cincinnati-Style Chili - Recipe courtesy of Gourmet Magazine Serves 6 2 TBLSP vegetable oil (I use EVOO) 2 med. onions, chopped 5 cloves garlic, minced (I'm conservative with garlic, the most I ever use is 3) 2 lbs beef chuck (I use 1 lb. fake meat crumbles) 4 TBLSP commercial chili powder (not straight ground chili peppers, use the kind of chili powder that is a mix of spices, or use your own favorite kind of chili mix but adjust the amount you add because commercial chili powder is not very hot. I use prediminately ancho chilis in my chili powder but then add a pinch of cayenne and chipotle, but just a pinch of those very hot spices. You could also use some of the sharp paprika in this, with caution. Start with less than the recipe calls for and adjust up to suit your heat preference. Commercial chili powder also has oregano and sometimes cumin, corriander and garlic in it too, so adjust accordingly.) 1 TBLSP sweet paprika 1 tsp. ground cumin 1/2 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground corriander Salt and fresh pepper to taste 1 bay leaf 1 TBLSP red wine vinegar 1 TBLSP molasses 1 cup tomato sauce 1 1/2 cups water In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef (or fake meat crumbles), stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the spices starting with the chili powder and ending with the salt and pepper, to taste, stirring to combine, and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. REduce heat and simmr chili, covered, for 1 1/2 hours, adding additional water, if necessary, to achieve a thick, soupy consistency. Discard the bay leaf and adjust the seasoning with salt and pepper. Serve the chili over cooked spaghetti with traditional accompanyments, which inlcude kidney beans, grated Cheddar, chopped white onions and oyster crackers. Note: I make a notable change in how I do this recipe. First, as I mentioned, I don't use real meat. But more importantly, I add a can of dark red kidney beans to the stew before it gets simmered for the hour and a half. Then, when the stew is done, I mix it all together with a cooked box of spaghetti and about 1 cup of cheddar cheese and pour it into a casserole. I top with a little more cheddar and some crumbled oyster crackers (or bread crumbs if you don't have oyster crackers) and put in the oven at 350 for about 20 min til heated through and topping is melted and toasted. One more note, I doubt I simmered this for an hour and a half. I think I actually may have made it in the crockpot, which you could do if you sauteed the meat first. This is really spicy but not hot and definatly good if you like spicy. It is unusual though, but it's the kind of complex spicy I like.
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Oh, thanks Dishes! That's great! It means I can get everything I need there now except the Greek, and I'm pretty sure I can make a decent replica of that myself. Cinnamon - I can't say one is "better" than the other, but they are very different. The Ceylon is mor delicate and bright and traditional to European baking. It has an almost citrus note to it. The Korintje isn't a "true" cinnamon, but a cassia. It's what we're most used to here in the US - a little stronger with a bitterish edge to it. The Vietnamese "cinnamon" (Also a cassia) is extremely aromatic and has a stronger flavor and a bit of sweet heat to it (think heat as in the way ginger has heat, not like jalapeno). Personally, I really like the Vietnamese best, but sometimes I will mix it with the Ceylon. Depends on what I'm making with it. If it were me? I'd get small jars of each and play around with them.
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Terri_PacNW
16 years ago
wooo hooo a celeb amongst us!
lowspark
16 years ago
Very cool!! I don't think I've gotten my latest Penzey's catalog yet. Or else it's sitting in my unsorted pile of mail!!

Congrats Sharon!!!
lindac
16 years ago
Oh my!! I hope they paid you!!!!
Fabulous "glamor shot"....
I need to dig the catalog out of the recycle... and frame that picture!
sally2_gw
16 years ago
How cool! Jerry (DH) thinks it's cool, too, and want's to know how it happened. So do I.

Sally
doucanoe
16 years ago
Well, hot damn! That is just too cool! (Even tho it is not in my latest catalog! LOL)

Linda
annie1992
16 years ago
Hot darn, I got my magazine today and what do I find? Sharon on page 9, with her herbed pork loin recipe.

I think that's the same stuff she made when we were there with Woodie and Ken, it was delicious, BTW.

It's a different picture than the website too. Wow, a celebrity!

Annie
compumom
16 years ago
Woo hoo Sharon! Congratulations and we want to hear all about it!
cookingrvc
16 years ago
How exciting! Congrats Sharon!!
jessyf
16 years ago
OMG WTG GF!!!!
User
16 years ago
How neat is that. Congrats Sharon.
loves2cook4six
16 years ago
Ooh, I just opened it and now I "know" someone famous.

TFS and WD Sharon
User
16 years ago
LOL! Nobody is more suprised than me!

It just sorta evolved. Mid summer I got an email from penzey's asking me if I had any Fall recipes I'd like to share. No idea why they contacted me but I suspect that the "size" of my last order rang a bell! LOL

I told them I really didn't have many "real"recipes that used dried herbs and spices. I cook with them a lot but mostly in recipe that I just do, like chile, pasta sauces, casseroles, soups etc...not dishes with exact recipes.

I mentioned that my favourite Fall meal used lots of fresh herbs and that I had made it with dried herbs but didn't have exact measurments. She talked me into sending it to her with what I thought was the right ratio and then they cooked it in their test kitchen and loved it.

As for the Spanikopita, she also asked me to share any appetizer recipe that I felt was a speciality of mine, so I did.

She also asked me for a picture and to answer a few questions. From my answers they formed the "blurb". The food pictures are from their test kitchens.

They were very pleasant and lots of fun to deal with

Guess I should sign up for the catalougue LOL!!!
Marigene
16 years ago
Congrats, Sharon!
stacy3
16 years ago
VERY cool!!!!!!! so they tested your pork too? I don't blame them for sharing it. :-) so are the pork loin and the spanikopita in the magazine? I don't get it. boo hoo.
gbsim1
16 years ago
Well WOW!!! That's just so neat! What a compliment to your cooking!

Grace
Carol Schmertzler Siegel
16 years ago
Very cool! Congrats, Sharon! You look great in the picture :)
chancesmom
16 years ago
OMG - very cool! I have never ordered from them due to shipping costs. Sounds like you did the right thing ordering a very large order! You look fabbo of course!

janet
User
16 years ago
Susprise to me.....

I don;t know how they do their catalougue but I just found that they included thios recipe of mine too! LOL

Woodie, not ...I changed the name! LOL

Here is a link that might be useful: Sharons Stacked Pizza
canarybird01
16 years ago
Good for you Sharon!

SharonCb
User
16 years ago
How exciting! Congratulations -
JoanM
16 years ago
Very cool! I was so impressed that they use real customers and real recipes in their advertising, that I just signed up for a catalog.
cloudy_christine
16 years ago
Sharon, that is so cool! You're a Spice Girl!
lyndaluu2
16 years ago
That's so cool!! Congrats!!!
We are all so proud of you Sharon...

Linda
scott55405
16 years ago
That's wonderful Sharon! I love love love Penzeys, have been buying spices from them since first visiting with cooking forum locals not long after I moved here. I enjoy their catalogs and recipes and stories.
trixietx
16 years ago
I just got my magazine today and saw your picture and pork loin recipe, it sounds good.

Last spring I got an email from Penzey's asking for BBQ recipes to share. I intended to send in one or two, but like alot of other things I never got around to it.

Congratulations to you!
momto4kids
16 years ago
Wow! How cool is that! I don't know why I don't get Penzey's anymore. I'll have to find a copy! Congrats!!
Ideefixe
16 years ago
Does this really serve 120 people? What's the serving size? I'd like to make it but that seems to be a large amount
riverrat1
16 years ago
Whoo Hoo Sharon! Way to go girl! I love the picture. We used to get a Penzey's catalog but I'm not sure why we don't get it any more...
mitchdesj
16 years ago
Amazing layout, it's very enticing. I just had those appetizers at a favorite greek restaurant lately, I just might try to make them.
caliloo
16 years ago
Congrats Sharon!

We already know you are a star - and now you are a famous celebrity too!

Alexa
mustangs81
16 years ago
This is so cool--our own Sharon a cooking celeb!size>

I did get a story in Penzey's several years ago but it had nothing to do with my cooking skills (or lack of). It was about how I hijacked a bus to get to the only Penzey's in my state.
User
16 years ago
LOL Cathy!!!

Ideefixe, I've never counted the pieces (they are "two bite size" appetizers so it's not a per person serving).

Each sheet of phyllo makes 5 triangles (I often make 4 per sheet) so the total recipe is 5 X number of sheets in the box.

It does make quite a few but they freeze beautifully so I love to have them on hand especially over the holidays.
annie1992
16 years ago
So, Chase, you want me to send you my copy of the magazine? Elery gets one too, so does Amanda and my mother, so I can get my hands on another copy or two. I just got a coupon for a free jar of poultry seasoning on the front of this catalog, free Cinnamon on the last one, so I need to take a trip there anyway, I could pick up ANOTHER issue of the catalog there. (grin)

Let's see, I need cinnamon, I need bay leaves, I need cumin, I need chipotle powder. Yup, I need to take a trip to Penzey's.....

Annie
sally2_gw
16 years ago
How cool to have Penzey's using your recipes in their test kitchens and loving it, not that anyone wouldn't love one of your recipes. I don't subscribe, so I've only seen the on line version. I'll save that Spanikopita recipe. I've never made it before, but it always looks so good.

Congrats again, Sharon.

Sally
partst
16 years ago
Congrats Sharon thatÂs very cool. I donÂt get the catalog anymore either not sure why. I think IÂll give them a call and request one.

Claudia
mustangs81
16 years ago
Yea, I just got my Chase issue! WOW, your recipe is even highlighted on the cover.

I'm taking this to a lunch get together tomorrow with family members; we are reviewing the Thanksgiving menu. Hey, I might just be looking through the catalog for some menu ideas and say "hey, here is my friend Sharon, isn't that nice". Then let's see them do their usual eye rolling at mention of my internet cooking friends.

Cathy
petaloid
16 years ago
How did I miss this? I'm so proud of you, Sharon!
woodie
16 years ago
Sharon - BIG congratulations to you! Its terrific to be recognized that way - how exciting - wish I had gotten your autograph when we visited :)
maggie2094
16 years ago
Ohmygard!!!! That is so kewwwlllllllllll!!!!!

Great picture!!!! Awesome!!!!
User
16 years ago
Ladies, it's really not that big a deal it's the Penzey's catalouge not Gourmet! LOL My daughter said " Mom, what's with that? You make the pork all the time and I don't like the Spanikopita......brat! LOL Mind you the Phyllo pizza is a favourite of her and all her friends.

I haven't seen the catalogue yet, they are mailing it to me at home and I'm at the cottage, so I have no idea what is in the mag vs on the website. I think the Spanikopita is only on the website but that the pork and the phyllo pizza are in the catalogue...but maybe not.

Anyhow, it was fun.
woodie
16 years ago
It IS a big deal. You're published!
weed30 St. Louis
16 years ago
Wow, can I have your autograph?!! :)
lakeguy35
16 years ago
How cool is that!! Congrats to you Sharon! I agree, that is a great pic of you.

Who needs an autograph??? I've got pics from MM and the 66 adventure this year... I'll leave it at that. LOLOLOLOL!

David
Terri_PacNW
16 years ago
I just got my catalog today too.....And there you are !!!

It's very cool!! I "know" you...LOL
User
16 years ago
Just received my catalog, and there you were! So glad it was mentioned on the forum so I didn't miss it. Very cool!
doucanoe
16 years ago
Just got my newest catalog today and sure enough, There's our Sharon!

Very nice picture, and great story, Sharon!

Linda
proudmamato4
16 years ago
That's pretty darn awesome! Congrats, and I hope you're in the issue I receive!
Wooohooo!
Nancy

Chase is in my new Penzey's Catalog!

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