This is a recipe I have been making for years, yet somehow has never made it onto Domestic Pursuits! It’s one of those ones I’ve committed to memory I make it so often, and also it’s the reason why canned pumpkin is a year round staple in my pantry. My excuse is that it’s hard to photograph (it’s hard to make black beans look appetizing!) and it’s nearly impossible for us to keep this around long enough to even try to take a good picture because it is just that delicious. It’s also incredibly easy and whips up in about 30 minutes. If you’ve never made polenta before, you’re missing out – it is very straightforward, and at the same time adding the word polenta to whatever you make gives people the impression you could be the next contestant on Top Chef. It’s also great for those living gluten-free who want a simple, Italian-y and starchy base for tasty toppings.  Quick cooking polenta can typically be found in the Italian section of your grocery store.  I’ve also made this with corn meal – which works and is cheaper, but  takes longer, and tends to splatter a lot which causes a big mess, and also can burn you.  So, my recommendation is to go with the quick cooking variety.

I highly recommend giving this recipe a try. Chorizo is a spicy Spanish-style sausage that most grocery stores stock (at least those in the places I’ve lived); if you can’t find it, linguica would probably be an adequate substitute. I’ve made it with turkey chorizo, chicken chorizo, and plain old garden variety chorizo and it’s come out great every time.

Pumpkin Polenta with Black Beans and Chorizo – adapted from Rachel Ray

Ingredients

• 3/4 – 1 pound chorizo sausage, diced
• 1 medium onion, chopped
• 1 can black beans, drained and rinsed
• 3 cups chicken broth
• 1 x 14oz can of pumpkin puree
• 1 cup of quick cooking polenta
• leaves from 4 sprigs of fresh thyme, finely chopped
• 1 cup sharp cheddar cheese
• salt and pepper to taste

In a skillet over medium heat, brown chorizo sausage for about 1-2 minutes.  Add onion to the pan, and saute until the onion softens. In the meantime, combine chicken broth and pumpkin puree in a large saucepan and bring to a simmer over medium heat.   Add black beans to the chorizo and onion mixture and heat through.  Remove pumpkin puree and chicken broth from the heat, and quickly stir in the polenta.  (Be sure to remove from the heat so it doesn’t splatter!)  Once the polenta is starting to come together, stir in thyme, cheddar cheese, and salt and pepper to taste.  Serve chorizo and black beans atop a bed of polenta.  Enjoy!

First, sorry for the long break in posting! My husband and I were refinishing our guest room. 2 buckets of spackle, a roll of fiberglass tape, and a few buckets of paint later…we are tired but done.

In tastier news, my mother-in-law gave me this recipe for a Flourless Chocolate Torte – she first made it for my mother, who follows a gluten-free diet, at a family function a few years ago. The cake was an instant hit – it’s very rich and chocolatey, almost fudgey. Even the non-gluten-free folks in the room thought it was incredible! Unlike a lot of gluten-free cakes, it is incredibly moist and has a lovely texture. This recipe is now legend in our circle – friends and family alike have procured this recipe and make it for special occasions – I made one this week in preparation for a weekend celebration and can’t wait until Saturday to try it!

This recipe does require a fair amount of work – not something to try when you’re looking for something quick to whip up, but the results are very tasty and worth the time and effort.

Jan’s Flourless Chocolate Torte

Ingredients:

12 oz semi-sweet chocolate (I used chocolate chips)

1 oz (by weight) unsweetened cocoa powder

1 and 1/2 sticks of salted butter (sliced into tablespoon sized pieces)

8 eggs

1 tsp vanilla

1/8 tsp salt

2/3 cup brown sugar

Preheat oven to 350 degrees.

Melt the chocolate chips, cocoa powder, and butter in a double boiler (or a Pyrex bowl over a saucepan of hot water). Meanwhile, butter a springform pan (mine was 12 inches) and line the bottom with parchment paper. Cover the outside with a piece of aluminum foil – this cooks in a water bath, and using the foil keeps the water from seeping in!

Separate the 8 eggs. Add the vanilla to the egg yolk bowl and mix.

When the chocolate mixture has finished melting, remove it from the heat so it has the chance to cool a little. Take 1-2 tablespoons of the melted chocolate mixture and add it to the egg yolks, mixing well (this will gradually increase the yolk temperature so the eggs don’t cook!) Then add the egg yolk mixture back into the bowl with the rest of the melted chocolate mixture.

With the egg whites – add the salt and begin to whip the eggs in a bowl, gradually adding the brown sugar as you go. When all the sugar is incorporated beat on high until peaks begin to foam.

Stir about one half of the egg white mixture into the chocolate and egg yolk mixture until they are well mixed. Then gently fold in the rest of the egg white mixture, preserving the fluffiness of the egg whites as much as you can.

Pour the mixture into the prepared springform pan. Place the springform pan in a roasting pan and fill to about 1 inch depth with warm/hot water. Bake for 40-50 minutes; the cake is done when a good crust has formed.