The Best Chili
2 stalks celery Clean and chop celery and onions into
1 large onion small pieces. Saute in olive oil until
3 Tbsp.olive oil transparent. Add tomatoes and kidney
1 can tomatoes beans. Add salt, pepper, and chili pow-
1 can kidney beans der to taste. Add the wine vinegar and
Salt and pepper simmer for about ½ hour.
Chili powder Note: This is the vegetarian variety
¼ cup wine vinegar of chili but feel free to add browned
Hot red pepper, to taste ground beef. You can toss in
more varieties of beans if you like a beanier
chili. Just make sure to try the vinegar in it.
Great Green Beans (and easy too!)
Fresh Green Beans, washed and tips removed This is a “dump” kind of
Garlic recipe. If you like garlic, use a lot. If you have
Olive Oil a lot of beans you’ll need more of the other ingred-
Wine Vinegar ients. Heat oil in skillet. Add crushed garlic and
Soy Sauce beans. Sauté until bright green and crisp-tender. Add wine vinegar and soy sauce. Cook until liquids are nearly absorbed.
And here’s a great dessert recipe with the surprise ingredient of vinegar.
4 Egg Whites
1 Cup Superfine Sugar (whirr granulated sugar in the blender)
1 Teaspoon Strawberry Vinegar
¼ Teaspoon Vanilla
Strawberries or other fresh fruit
Whipped Cream (the real stuff)
Preheat oven to 300 degrees.
Beat egg whites until very stiff. Add sugar a tablespoon at a time while
beating continuously. Add vinegar and vanilla and mix. Place non-
stick baking paper on a baking sheet. If you can’t find non-stick paper
then butter a brown grocery bag cut to the right size. Put the beaten egg
white mixture on the paper and spread it to a 1½” to 2” thick circle. Reduce
oven temp. to 275 degrees. Bake 1 hour on middle rack of oven. Remove
from oven. Invert on a plate and peal off the paper. Turn right side up and
cool. Fill with fresh fruit splashed with Balsamic Vinegar and decorate with
12 golf ball sized tomatillos
2 poblano peppers
5 cloves of garlic
1 medium onion
1 bunch of cilantro
1 Tablespoon olive oil
1 Tablespoon Lovage/Chive in Grape Leatherwood Wine-vinegar
1 teaspoon salt
¼ teaspoon sugar
Method: Remove the husk from the tomatillos. Cut in half and place cut-side down on an oiled cast iron frying pan. Cut the stem end off the peppers, remove most of the seeds and place cut-side down in the same frying pan. Place under the broiler in the oven until skins of peppers are charred and tomatillos are roasted. Remove from oven and allow to cool.
Put onion, cilantro, garlic, olive oil, vinegar, salt and sugar in a blender or food processor. Blend until smooth. Peel charred skins from the peppers. Add peppers and tomatillos to blender. Process until smooth. Serve with tortilla chips or crackers or use as you would a red salsa.