Near the Marquette University campus in the 1970s there was a diner called Real Green Bay Chile at 15th and Wells. Chile purists scoffed because "real" chile isn't supposed to be served with spaghetti. But the diner was a Milwaukee institution and a bowl of Real Green Bay chile on a winter's night has become the subject of nostalgia at our house.
I found this recipe for Chocolate Chile Con Carne at
The Winter Guest (invitadoinviernoeng. blogspot.com) and decided to serve it Green Bay Chile style with pasta. Other sides included a multigrain bread and German sausage, both from Bei Otto, a deli in Bangkok.
I couldn't decide what to make for dessert. I found a package of puff pastry in the freezer and 5 Granny Smith apples in the crisper. Apple pie it is. I tossed the apples with 2 tablespoons flour (could have been 3 tablespoons), 2/3 cup golden caster sugar, 1/4 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/8 teaspoon salt. I brushed the top crust with milk then sprinkled on some sugar. I baked the pie for 40 minutes and served it at room temperature with a scoop of store-bought vanilla ice cream. In the photograph, that pie looks a bit like a giant sand dollar!
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