This special cookbook is more than a collection of recipes; it’s an act of love. When Naomi Neft’s and Cynthia Rothstein’s daughters graduated from college and moved out on their own, the mothers found themselves besieged by frantic phone calls asking for cooking advice: What’s the recipe for their mothers’ famous roast chicken? How long do eggs last in the fridge? What should they do if they oversalted something? What’s a quick and easy dish to impress a date?
From PERRI KLASS, M.D.
Author, Assistant Professor of Pediatrics,
Winner of Five 0. Henry Awards
“This recipe, which is a major family favorite, turns into a mysteriously rich and creamy dish, deeply beloved by my children, especially my daughter, Josephine - and is unexpectedly successful with crowds. I have made this in vast quantity for a party and watched it disappear.”
Servings: 4-6
2 pounds beef (preferably round, chuck, or good stew beef), cut into 1/4-inch cubes
3 large onions, coarsely chopped
1 to 3 cloves garlic, according to taste, minced
1/4 cup chili powder, or more to taste
1 generous teaspoon dried oregano
1/2 teaspoon paprika
Salt to taste
1 teaspoon powdered cumin
1 cup tomato product (fresh chopped tomatoes, drained diced tomatoes, tomato puree, or tomato sauce)
4 to 6 ounces beer (optional)
Cayenne pepper to taste
3/4 pound goat cheese, cut up
1/2 teaspoon cumin seeds
In a heavy casserole or kettle, brown the cubes of meat in vegetable oil, stirring often.
Add the onions and garlic, cook briefly, and add the chili powder, oregano, paprika, salt, powdered cumin, tomato product, and beer. Bring to a boil.
Reduce the heat to low, cover and let it cook for a while, at least 1 hour.
Add the cayenne to taste, the goat cheese, and the cumin seeds, and simmer over low heat, stirring, until the cheese is melted and it is bubbling gently.
