Try hand at cooking like Martha

Topeka Capital-Journal, The, Mar 5, 2003 by Capital-Journal

I had last week off, so I got a chance to peruse Martha Stewart's new magazine, Everyday Food.

Of course, Martha gives the readers lots of opportunities to check out her own line of merchandise, but she also loads the magazine with helpful cooking hints, from cleaning the cutting board with salt and a lemon half to the easiest way to pit an olive. (I would say: Buy the pitted kind.)

Chili is ever-popular around these parts, so I thought you would like to see Martha's version.

Real-Deal Chili

2 slices bacon, cut crosswise into 3/4-inch pieces 2 pounds ground beef chuck 1 onion, chopped 3 garlic cloves, chopped 2 tablespoons paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/2 teaspoon cayenne pepper Salt 3 cups water 2 tablespoons masa harina (fine cornmeal) 1 1/2 tablespoons cider vinegar In a Dutch oven, cook the bacon over medium heat until just beginning to brown, about 4 minutes. Add the ground beef, onion, garlic, paprika, cumin, oregano, cayenne pepper and 1 1/4 teaspoons of salt. Cook, stirring occasionally and breaking up the meat with the sides of a spoon, until beef is browned throughout, about 10 minutes.

Stir in the water, masa harina and vinegar. Bring to a boil. Reduce heat and simmer, stirring occasionally until liquid thickens, about 20 minutes. If chili is dry, add a bit of water to create desired consistency.

Serve with toppings of sour cream, grated cheese, chopped onion, chopped jalapenos and/or lime wedges.

Serves 4.

Martha serves her chili with a special cornbread.

Corn-Kernel

Cornbread

4 tablespoons unsalted butter 1 cup flour 1 cup cornmeal 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 egg 3/4 cup milk 1 cup frozen corn Place butter in 8- or 9-inch baking pan and put in 350-degree oven just long enough for butter to melt.

In a bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in egg and milk until just combined with dry ingredients. Stir in frozen corn.

Spoon batter into buttered baking dish and bake at 350 degrees until golden, about 30 minutes.

What do you want to bet that the same results can be had from a box of Jiffy cornbread and some frozen corn? But that wouldn't be Martha.

I also found one recipe that was a little different, but might make a nice change of pace. My mom made Martha's sweet potatoes for Thanksgiving a couple of years ago, and they were amazing. Here is a sweet potato recipe that can go on the table for any meal:

Sweet-Potato

Wedges

3 sweet potatoes 1 garlic clove 1 1/2 tablespoons olive oil 1/4 teaspoon dried thyme 1/8 teaspoon crushed red pepper 1/4 teaspoon salt Cut potatoes in half crosswise and then into wedges about an inch wide. Crush garlic clove in its skin.

On a rimmed baking sheet, toss potatoes with garlic, olive oil, thyme, pepper and salt. Roast in 400-degree oven until soft, about 30 minutes.

Send requests or recipes to be shared to: Lisa Sandmeyer, Recipe Exchange, The Topeka Capital-Journal, 616 S.E. Jefferson, Topeka, Kan., 66607-1194 or lsandmeyer@cjonline.com.