About 1/2 cup chopped white onion (I left this off, not an onion fan)
Vegetable oil for the griddle
3 tablespoons vegetable oil
about 3/4 cup salsa (I used Rick's Roasted Tomato and Jalapeno Salsa, recipe below)
about 1/3 cup grated Mexican gueso anejo or other dry grating cheese such as romano or parmesan (I used Cotija, a Mexican grating cheese that I had never tried before this, it is delicious!) About 1/4 cup chopped fresh cilantro
Monday, April 30, 2012
Friday, April 27, 2012
1 medium white onion, sliced about ¼ in. thick (even though I don't like onions I did use them in this sauce since I knew they would be pureed)
3 garlic cloves, peeled
Hot green chiles to taste (2 to 3 serranos, or 1 to 2 jalapeños), stemmed
1 1/2 tbs. vegetable oil, plus extra for vegetables and tortillas2 cups vegetable or chicken broth, plus a little extra if needed
1/2 cup Mexican crema, crème fraîche, or heavy whipping cream
8 cups cubed vegetables (about 1/2-in.) -- I used sweet potatoes, parsnips, zucchini, and carrots
12 corn tortillas
2/3 cup shredded Mexican cheese like asadero, or Monterey Jack or cheddar
Sliced white onion rings, for garnish
Fresh cilantro sprigs, for garnish (not in the photo but I did use it :) )
Roast tomatillos, sliced onion, garlic, and chiles on rimmed baking sheet 4 in. below preheated broiler until tomatillos are soft and blackened in spots on one side, 4 to 5 minutes. Turn vegetables over; broil about 4 minutes longer. Remove and reduce oven temperature to 400°F.
Scrape tomatillo mixture into food processor or blender. Process until smooth purée. Heat 11/2 tbs. oil in medium-large pot over medium-high heat. When drop of purée sizzles in oil, add remainder of purée. Stir constantly for several minutes until darker and thicker. Add broth and crema, reduce heat to medium-low, partially cover, and simmer for about 30 minutes.
Spread cubed vegetables on rimmed baking sheet. Drizzle with oil, sprinkle with salt, and mix to coat evenly. Place in oven and roast, turning vegetables regularly, until crunchy-tender, about 25 minutes (reduce roasting time for broccoli and other green vegetables by 5 to 10 minutes).
If sauce has thickened and is no longer consistency of light cream soup, stir in a little more broth (or water). Taste and season with salt, about 1 tsp. Lightly brush both sides of each tortilla with oil. Stack, wrap in damp paper towels, and microwave on high (100%) for 1 minute to warm and soften.
These were fun to make, I viewed it more of a project recipe, this is not something I'd say to try for a quick weeknight meal, but if you have a few hours of free time in the kitchen to play around with, this was a nice cooking experience. I made these along side traditional American tacos for the rest of my family since I knew they would not be that interested in trying this. The kids had a bite of it but did not like it, picky husband was of course a no go since he is not a vegetable fan. It has a neat flavor and everything meshes together really well. This is like something I'd order at a high end Mexican restaurant. I made only one serving at a time and just put everything else back in the fridge in individual containers and enjoyed this meal quite a few times over the week (only had to assemble and bake) since I was the only one eating it. If you like veggies and want to try something new (or already love tomatillos or have some adventurous eaters at your table) I would definitely recommend giving this recipe a try! I would make it again for sure, there are so many veggie combinations that sound like they would be delicious in these enchiladas, and it is always more fun to eat off of a fajita skillet :)
Saturday, April 21, 2012
I love avocados but guacamole for me is hit or miss. Sometimes it has just too many indiscernible add-ins for my liking. I was excited to try some of Rick Bayless's guacamole recipes, he has so many varieties to choose from. I thought I would start with the basics and try two of the three recipes for Guacamole Three Ways from his book Mexican Everyday; Simple Guacamole which can then be turned into Herby Guacamole.
Rick Bayless -- Mexican Everyday
makes 1 and 1/4 to 1 and 1/2 cups
2 medium ripe avocados
1 garlic clove, peeled and finely chopped or crushed through a garlic press
To make it herby, add:
2 tablespoons chopped cilantro
About 1 tablespoon fresh lime juice
Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a medium bowl.
I made these guacamoles for a quick lunch for my four year old and myself one day while my other two kids were at school and picky husband was at work. Picky husband does not like avocado and has never wanted to try guacamole. If it comes with his dish at Mexican restaurants he always passes it on to me :)
The simple guacamole was my favorite. To me it was the best guacamole ever, since it was such a nice pure avocado taste. The herby guacamole was nice too but I liked the simple one better. My four year old liked them both equally and we both enjoyed this nice little lunch snack. I'm looking forward to trying some of Rick's other guacamole variations as we cook his recipes with I Heart Cooking Clubs for the next six months.
Saturday, April 14, 2012
This is our family favorite waffle recipe, and trust me, I've tried a ton! I've been making these for about two years and have adapted and scaled the recipe for our family of five (with usually a few leftover waffles the kids like for weekday breakfasts). I heard about these all over the internet and finally found the original recipe, Waffle of Insane Greatness, at foodnetwork. It is scaled down from a restaurant version for home use. I have a few waffle makers and have them all heating up at once so I can make a big batch quickly for my hungry family.
The kids love fun shaped waffles, like these Elmo and Cookie Monster Waffles. I have to admit I'm a sucker for shaped waffles too, they are just so much fun! I've had the Sesame Street waffle maker since my kids were babies and it has proven to be very useful. They are pretty much out of the Sesame Street years (they are almost 7, 6, and almost 5 -- sniffle, sniffle) but they still get excited about Elmo and Cookie Monster on a waffle :)
If you give these a try I hope you enjoy them as much as my family does. They are kind of waffle snobs and this one is really enjoyed by everyone. Make sure to serve these warm (if you are making a big batch, for best taste serve them ASAP after they come off the iron) with butter and lots of Grade B maple syrup. Grade B is thicker than the Grade A that you can get at most supermarkets and has a more intense maple flavor. If you are a maple syrup fan once you try Grade B you will never go back. Happy waffle making :)
Friday, April 13, 2012
For the Almond Tart Dough
1 large egg1/4 cup whole toasted almonds
1/4 cup sugar
1 1/4 cups plus 2 tablespoons all purpose flour
1/4 teaspoon salt
1/2 cup ( 1 stick ) cold unsalted butter, cut into 1/2 inch cubes
For the Coconut Filling
8 ounces good quality white chocolate, coarsely chopped
2 cups unsweetened shredded coconut ( if you are coconut obsessed, go ahead and use 2 1/4 cups) -- I did
1 tablespoon light rum (I used Whaler's Killer Coconut Rum, love this stuff, very mellow with lots of coconut flavor)
2 ounces good quality dark chocolate ( 60-72% ), coarsely chopped
1/2 cup heavy cream
6 whole toasted almonds (I just added sliced almonds to the top)
Make the Almond Tart Dough
In a small bowl, lightly whisk the egg and set it aside.
Put the almonds and sugar in the bowl of a food processor and pulse until the almonds are finely ground. Add flour and salt and pulse again just until mixed. Add the butter and pulse until sandy ( about 6 to 10 quick pulses). Pour in the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.
Make the Coconut Cream Filling
Place the white chocolate in a medium heatproof bowl.
In a small saucepan set over medium heat, heat the cream just to a boil. Pour it over the white chocolate and let it stand for 30 seconds. Slowly, starting in the center of the bowl, whisk the cream and white chocolate until smooth. Cover and refrigerate the ganache for 4 hours or overnight before proceeding.
Assemble the Tart
Dust a work surface with flour. Place the disk of chilled dough on the work surface and divide it into 6 equal portions. Shape each into a smooth disk. (Note: The dough will be sticky. Make sure to turn it with a bench knife or offset spatula as needed and keep the working surface floured.) Use a rolling pin to roll each piece of dough into a 5 1/2 inch circle just over 1/8 inch thick. Very gently press each dough round into a 4 inch tart pan with removable bottom.
Place the tart pans in the freezer for 30 minutes. Preheat the oven to 375 degrees F.
Line the tart crusts with aluminum foil, and fill each one three-quarters full with pie weights or dried beans. Bake them for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until lightly browned. Transfer the tart pans to a wire rack to cool. (I had some shrinkage problems because I didn't use pie weights, I would say for this recipe they are worth the extra effort, but if you don't care if you have a shrunken crust, don't worry about it :) )
Make the Chocolate Glaze
Place the milk and dark chocolates in a medium heatproof bowl.
In a small saucepan, heat the heavy cream until it is just about to boil. Pour it over the chocolates and whisk to combine. Let the mixture set for about 10 minutes. Remove the tarts from the refrigerator and spoon the glaze evenly over each one. Top each tart with one almond and refrigerate again until the glaze sets up, about 10 minutes.
The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.
Like I said earlier, these were one of the most delicious things I've ever had or made. They are that good if you are a coconut fan. Thanks to Linda at Sassy Is Baking for hosting this back in December 2011. I am wishing I had these all over again, such delicious and decadent treat for any coconut fan!
Wednesday, April 11, 2012
2. Finish the batter. In a small bowl, whisk the egg and sherry until frothy, then whisk in the lukewarm milk, then the flour. Whisk just until combined, not until foamy.
I did not grow up with rosettes, I know some people have grandmas and moms that make them every year for the holidays and I bet that is a wonderful way to learn the tricks to these since they are a tricky treat to make. I've found that after heating up the iron in the oil, once you dip it into the batter leave it there for 10 seconds sizzling to make sure the batter has adhered to the mold. I had a few slip right back into the batter as I was pulling out the mold after dipping if I did not wait long enough.
I made a quick glaze with powdered sugar and a teaspoon or two of milk and then dipped them into the glaze and quickly shook nonpareil sprinkles over the top. These brightly colored sprinkles always make me think of cookies from a Mexican bakery. Can't wait to share these with my family, it's been about a year since I pulled out the rosette irons, so they are in for a treat :)