Vinegar recipes

Braised Winter Squash With Cranberry Wine Vinegar

Serves 4. Note: This is a simple dish that just shines. Serve with roast chicken or alongside black bean chili for a lovely vegetarian meal. You can substitute an apple cider vinegar for the cranberry wine vinegar, or flavor your own with fresh cranberries.

• 2 tbsp. unsalted butter

• 2 garlic cloves, crushed

• 11/2 lb. winter squash (butternut, hubbard, delicata), peeled and cut into 1- inch cubes

• About 1/4 c. water

• 2 to 3 tbsp. cranberry wine vinegar (or white wine vinegar plus 1 tbsp. undiluted frozen cranberry juice concentrate)

• Minced fresh parsley for garnish

Directions

Put the butter and garlic in a large deep skillet set over medium heat. When the garlic begins to soften, add the squash and just enough water to cover the bottom of the skillet along with the vinegar and a sprinkling of salt and pepper.

Bring to a boil, reduce the heat to low, cover and cook, stirring occasionally, until the squash is tender, adding a little more water if the squash sticks, about 15 minutes. Remove the cover, turn the heat up and cook until the squash begins to brown. Toss and continue cooking and tossing until it is as browned as you like.

Taste and adjust the seasonings, adding a little more salt, pepper and vinegar as you wish. Serve right away, garnished with the chopped parsley.

Serves 4 to 6.

Note: Warm up on a cold night with this sure-fire chili. The jalapeño vinegar gives it a lovely subtle heat. You can substitute a good white wine vinegar. Or flavor your own with a jalapeño.

• 1 lb. dry black beans, washed and picked over

• 2 bay leaves

• 6 garlic cloves, peeled and crushed

• 1 tbsp. good quality chili powder

• Salt and freshly ground black pepper to taste

• 1/4 c. jalapeño vinegar (or red wine vinegar plus 1 tbsp. seeded, chopped jalapeño pepper)

• 1 medium onion, minced

• Sour cream for garnish

Directions

Place the beans in a large pot with water to cover. Turn the heat to high and bring to a boil, and stir in the bay leaves, garlic, cumin and chili powder. Turn the heat down so the beans simmer, and partially cover.

When the beans soften, season with salt and pepper. Continue cooking until the beans are very tender, about 1 hour, adding more water if necessary. Add the vinegar and onion to the pot and continue cooking another 10 minutes. Taste and adjust the seasoning