Long ago there was a time of terror and chill in Sunset Park, Brooklyn. During this time, the residents hibernated and wore coats and scarves. This time has passed and we've shedded our winter coats for more approrpriate Spring wear. That said, this episode was shot during the Winter Of My Discontent, so that's why I look so tired and cold throughout. Don't judge - it was a terrible winter

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INGREDIENTS

-1 24 oz. jar tomato sauce 

-1/2 cup vodka

-3/4 cup heavy cream

-1/2 cup parmesan plus more for topping

-1 box penne

-1 Tbsp oregano

-salt and pepper to taste

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We couldn't fit all of Annaliese's great information into episode 23, so here's some of the overflow.  She talks about how to turn your chile vegitarian, and other tricks!

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We're proud to bring you a very special episode this week, the 2nd in our series of Brooklyn-centric collaborations (the first co-starring Marty last week) the 3rd of which will air late next month. Today's episode co-stars Ms. Anneliese Griffin of Brooklyn Based, our favorite email newsletter - and we do get a bunch - focused on the best of Brooklyn food, life and happenings. If you're a Brooklyn resident and you're not subscribed...stop missing out! Get on it now!

We're extremely lucky that Anneliese suggested we make Chili in our episode together because, and I'm kind of mortified to admit this, I don't have a Chili recipe. I'm a Texan without a Chili recipe. I know, I'm disgrace and I'm sorry.

Thank the lord for Annaliese, because this girl knew what she was doing. Not only did she bring the recipe, she also brought some really delicious, grass-fed beef from The Meat Hook. We felt very spoiled...and we LIKED it!

Read on for notes about this tasty recipe...

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INGREDIENTS

-8-10 dried chilies, (ex: Guajillo, Arbol, Puya and Pasilla) stemmed and seeded

-1 large onion, chopped

-4-5 cloves garlic, diced

-1 Tbsp toasted corriander seeds, ground

-1 Tbsp cumin

-1/2 tsp black pepper

-1 28 oz can crushed tomatoes

-1 1/2 lbs ground beef

-1 14 oz. can red kidney beans

-1 14 oz. can garbanzo beans

-2 14 oz. cans black beans

-salt to taste

-Optional: shredded cheese, cilantro, sour cream, cornbread, Fritos

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Here's some extra footage from our shoot with Brooklyn Borough President Marty Markowitz.  The Prez talks about brooklyn cuisine and the fine art of making an egg cream. 

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Today's episode is huge for us! It features our first celebrtiy guest chef, Brooklyn Borough President Marty Markowitz. We are so thrilled that Marty agreed to be on the show - it was a real treat for us. Honestly, Daniel and I are still a little shocked that it came together. I don't know about you, but I don't know many public officials who make housecalls simply to celebrate the entrepreneurial spirit. Pretty fabulous! If you've never seen Marty do his thing, then you're in for a treat. Be sure to watch to the end for a very special proclamation:

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INGREDIENTS

-1 large ball of pizza dough (recipe here or get dough from local pizzaria)

-1/2 to 3/4 lb fresh salted mozzarella

-1/2 to 3/4 cup crushed tomatoes

-olive oil

-flour

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Hello all! It's been a huge week here on Economy Bites. We've finally got our show up on iTunes, and we now have #3 podcast in the food category. Woo hoo! To top it off, abc Sacramento news10 aired their interview with us this past Monday. Like I said, HUGE WEEK.

Back in kitchen studio, we've been quietly recipe testing (OK, more like loudly burning things) and approving new episodes for the comming months. After watching the one above, I thought maybe you'd want to know the actual names for the techniques I used in the episode...yes, I do know a few. So here they are, some real live culinary terms that relate to today's show:

• mise en place: the organizing and arranging of ingredients before cooking begins. In this episode the carrots, onion and celery are my mise en place in today's episode.
• julienning: is what I did to the carrots when I sliced them into rectangles, then into slices, then into sticks. I believe in the video I say I'm turning them into matchsticks.
• brunoised: when I turned my julienned carrots 90 degrees and diced them into tiny little cubes

Tada! I know things, and now you do too. Just wanted to get that out of the way so in the future when people say, "Allie, you never give us any good, actual info about the culinary world," I can be like, "AHEM..."

Recipe tips:

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INGREDIENTS

-3 medium carrots, diced fine

-1 medium yellow onion, diced fine

-3 stalks celery hearts with leaves, diced fine

-2 to 3 Tbsp olive oil

-2 cloves garlic. minced

-1 Tbsp dried parsley

-1 lb ground beef

-1 lb italian sausage (casing removed)

-1 Tbsp tomato paste

-2 28 ounce cans whole peeled tomatoes with juice

-2 or 3 bay leaves

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Hey all!

The wonderful people at abc News10 in Sacramento interviewed us for the 5 o'clock news last night. It's pretty crazy to hear a Newscaster say your name in that Newscaster-y voice. We LOVE it! Check out the awesome video below.

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