April 22, 2009 by Scott.

Yield: 1 gallon

Ingredients:
2 # Celery Root
2 oz. Black Truffle
2 tbsp. Truffle Oil
1 ea. Apple, chopped
1 c. Apple Juice
1 c. Veal Stock (Demi)
1 c. Heavy Cream
1 c. White Wine
4 clove Garlic, chopped
1 ea. Shallots, chopped

Directions:
Peel and dice celery root, set aside. In a hot saucepan sauté shallot, garlic and celery root, caramelize until brown. Add black truffles and apple. Deglaze with white wine reduce by half. Add veal stock and heavy cream, reduce by half again. Simmer for ¾ of an hour. Puree and pass through a chinois. Season to taste. Add truffle oil to garnish.

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March 26, 2009 by Scott.

INGREDIENTS:
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts (I put 4 in and it was still good)

- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)

DIRECTIONS
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled and shred. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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