J a n c e e D u n n

Te Amo, Brazil!

I've been getting loads of nice comments from Brazilian readers and enjoying them all (in Brazil my book is known as Chega de Falar de Mim...published by Panda Books) I was also so excited to be featured in Veja magazine, and I loved the fantastic article by Sergio Martins. A special shout out to my Brazilian readers! I pray that Panda sends me to Brazil for a book signing. Cariocas, Paulistas, wherever you are in Brazil, thanks for reading!

NPR appearance on "Tell Me More"

This Tuesday, February 12, I will be on NPR's "Tell Me More" with Michel Martin, below - one of the best interviewers in the business.
I'll talk about the ethics column that I preside over in O, The Oprah Magazine called "Now What Do I Do?"

I am joined by one of the column's panelists, the lively and very opinionated Jack Marshall. More panelists will be guests on upcoming shows.

NPR.org will tell you if the program is available in your state and what time it will run.

Another recipe

My friend Tracy (who has a chapter in my book) sent me a delicious-looking recipe from "Real Simple" - one that, joy of joys, also uses half and half. In the winter, you really can't have too much half and half.

Again, I recommend the following:

1. Don sweatpants. In my case, I add "Socks To Stay Home In," which I mentioned that my mother gives me as a present every Christmas - fluffy, synthetic socks in 'fun' colors like hot pink. I warn my mother that the longer I slop around in Socks to Stay Home In, the less likely she is to have grandchildren from me, as the Socks are not exactly the most alluring look (my husband shakes his head sadly when he sees them.) But she continues to give them to me every year.

2. Make chowder and eat in front of the television, vowing that tomorrow, you will positively eat at the dining room table, where you will have a edifying conversation about politics and culture.

3. Announce at 9 p.m. "I'm just going to close my eyes for a minute."

Smoky Corn Chowder

Serves 6

8 oz. sliced bacon, cut into 1 inch pieces
1 large sweet onion, diced
2 cloves finely minced garlic
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
2 10oz. pkgs. frozen corn
3-4 c. chicken broth
1 c. light cream or half&half
kosher salt & pepper to taste
4 scallions, minced

**I added one leftover rotisserie chicken breast (shredded) for a heartier soup. If you do this, you will definitely need 4c. broth

Cook bacon in Dutch oven until crisp. Drain w/ slotted spoon. Remove all but 2 TBSP bacon drippings. To drippings over medium heat, add onions and cook about 5-7 minutes. Add garlic, paprika, pepper flakes and cook, stirring for 2 minutes. Add corn, broth and cream and bring to a boil. Reduce heat and simmer on low for 15 minutes. Remove 1/2 of soup to blender and puree. Return to soup pot and add chicken (if you desire), scallions an bacon. Add salt & pepper to taste.

Enjoy!

Recipe time

I love to use the cold weather as a flimsy excuse to make hearty dishes, don't you?

This is one of my all-time favorites. (Is it weird to post recipes on your book site? Perhaps. However this is very easy and delicious.)

GREEN CHILE CHICKEN ENCHILADAS

I jar green salsa verde (I like Xochitl Asade Verde, medium strength, but any will do, around 15 oz. or so)

I roast chicken from the supermarket

A dozen corn tortillas

Vegetable oil for frying the tortillas

I cup grated sharp cheddar cheese

1 cup grated Monterey Jack cheese

I cup half and half

1/3 cup chopped scallions

Take the skin off the chicken, pick it clean and put the little pieces into a bowl.
Put a little oil in a heavy skillet and quickly fry the tortillas until they're a tiny bit crisp (if they're too crisp you can't roll them so make sure they're still pliable.)
Put a third of the jar of salsa into a shallow dish.
Dedge the tortillas in the salsa. Then put 2 Tablespoons of the chicken, I T of the cheddar, and 1 T monterey jack down the center of each tortilla and roll them up. Put them, seam side down, in a shallow 9 x 13 baking dish. After you've put in all the rolled tortillas, slop some more salsa on the top of them (I do another third of a jar) and pour the half and half over the whole thing.
Sprinkle scallions on top and bake, uncovered, for 20 minutes at 350 degrees until bubbling and toasty.

While it is baking, don sweatpants. Eat enchiladas in front of the television. Later, remark 'I can't believe it's only 9 p.m. and I'm tired already. Must be the weather.'