"Recipes are meant to be shared"...Ann Thibeault

Friday, June 22, 2018

Tex Mex Two Nights in a Row

Stacked Enchiladas.

I hadn't made this in a few years. 
It is one of the few meals I make that would
actually qualify as vegetarian.

Stacked Enchiladas

Source: Southwest Cookbook

Vegetable oil for frying
12 corn tortillas (6 inches)
1-1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterrey Jack or Cheddar Cheese
3/4 cup finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy
skilled to depth of 1/2 inch. Heat the oil over medium high heat
to 375°F, or until a strip of tortilla browns in 60 seconds.
Soften the tortillas, one at a time, for about 5 seconds per side
in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened
tortilla into the sauce. Place 1 coated tortilla on an oven proof
plate and top with 1 tablespoons green cili sauce, 2 tablespoons
grated cheese and 1 tablespoon chopped onion; repeat twice so that
1 serving contains 3 layered tortillas. Repeat with the remaining
ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5
minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between

Green Chili Sauce

1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1-1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored,
seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
Salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions,
tomatillos and chicken stock. Bring to a boil over medium-high
heat' reduce heat and simmer until the liquid is reduced to about 1
cup about 15 to 20 minutes.

Pour the chicken stock mixture into a blender or food processor.
Add the Anaheim chilies, cilantro and lime juice; puree until
smooth. Add salt and pepper. Add the cream and mix again. Serve
warm. Keep 1 to 2 days refrigerated.

NOTE:  In a pinch use a bottle of Salsa Verde for the sauce. And 
doctor it up with cilantro, and a little cream. 

Pork Carnitas - Tacos

This is one of those non-recipes.

I took a small roast pork sirloin roast and cut it into big
cubes (2"). 

 (Note: you can use pork shoulder or butt)

Rubbed with fresh garlic, salt, pepper, cumin and some adobo sauce from a can of chipotle peppers.  (Or use some chipotle ground peppers).

Browned in a cast iron skillet and then added to the Breville Pressure Cooker.

Sauted a sliced white onion in the skillet, a couple of minced garlic cloves and then deglazed 
with a little chicken broth, the juice of an orange and a lime,  and added to the
Pressure Cooker.
Cooked for 28 minutes on high pressure.

Doesn't matter how well your PC will sear, 
it is always a much better and quicker sear if done on the stove. 
And you can bring the liquids to a boil more quickly
This will shorten the time it takes for the pressure cooker 
to come up to pressure, which will shorten the
cooking time.
A plus on a work night. 

When the meat is done, just reheat the cast iron skillet,
add a little oil or lard and fry the cubes of pork to crisp
up a little. 

Serve as tacos in corn tortillas. 

(Note:  I have also done this using a roast, rubbed with the seasonings and slow roasted in the oven until fall apart tender. ) 

Tuesday, May 29, 2018

Happy Birthday Moe

It was Moe's birthday yesterday.

Family Tradition for Moe's birthday is
a cake/dessert of some sort with Strawberries. 

Doesn't matter which cake or dessert as long as 
there are strawberries.  

This year I made a cake that I haven't made in a few years.

Strawberry Genoise.

First time I made this was back in 1984. 

Strawberry Genoise
This cake is from the 1984 Food and Wine Magazine. 


Makes one 10 x 3 inch round layer

1-3/4 cups sifted all-purpose flour
8 eggs, at room temperature
1-1/4 cups sugar
1 teaspoon grated lemon zest
1/4 cup clarified butter, tepid


1 cup heavy cream chilled
2 tablespoons confctioners sugar
1 tablespoon framboise, raspberry brandy
1 pint coarsely chopped strawberries
sliced strawberries and fresh mint sprigs for garnish

Raspberry Syrup Recipe

1/2 cup sugar
1 tablespoon framboise (raspberry brandy)

In a small heavy saucepan, combine the sugar with 1/4 cup of
water. Bring to boil over moderate heat, stirring to dissolve the
sugar. Boil for 1 minute. Remove from the heat and let cool for 10
minutes. Stir in the framboise.

Preheat the oven to 350°. Lightly butter a 10 inch springform pan.
Cover the bottom with a round of parchment or waxed paper. Lightly
butter the paper. dust the entire pan with flour; 
tap out any excess.

Sift the flour two more times on a piece of waxed paper
and set aside.

In a large bowl, combine the eggs, sugar and lemon zest. Set over
- not in - a large saucepan filled one-quarter of the way with hot
water. Warm over low heat, whisking occasionally, until the
mixture is smooth and syrupy, with a deep yellow color and feels
warm to the touch, 5 to 8 minutes. Remove from the heat.

In a large mixer bowl, beat the warmed eggs and sugar at high
speed until tripled in volume and holds a ribbon for a full 10
seconds after the beaters are lifed. (This will take 10 to 15
minutes if you are using a kitchenaide type mixer or 15 to 20
minutes with a hand beater.)

Sprinkle half the flour on top of the beaten egg mixture. Using a
balloon whisk, fold in the flour lightly but thoroughly, using
scooping and swirling motions and lifting the whisk out of the
mixture with each folding stroke. Pour the tepid butter on top and
quickly fold it in, using the same motion. Spoon the remaining
flour on top and fold in quickly and delicately, with a minimum
number of strokes; too much folding will deflate the batter. Pour
into the springform pan and tap once on the counter to help spread
the batter evenly.

Bake in the middle of the oven for 40 minutes to 45 minutes, until
the cake is golden brown on top and a cake tester inserted in the
centre comes out clean.

Remove from the oven and tranfer to a wire rack to cool for 5
minutes. Remove the sides of the pan. Invert to remove the bottom;
peel off the waxed paper. Invert again to let the cake cook
right-side up on a wire rack for 2 or 3 hours.

If making ahead, wrap airtight in plastic and store in a cool dry
place for up to three days or freeze.

Hollow out the cake: Using a potlid or tart pan bottom as a guide,
centre a 7 inch circle on top of the genoise and with the tip of a
sharp knife, cut down 1 inch deep into the cake and 
cut around the circle.

Insert the knife in the side of the cake 1 inch down from the top
and swivel it back and forth, keeping the knife horizontal. The
idea is to remove the 7 inch circle of cake from the top, leaving
the sides of the cake intact.

Carefully remove the top of the cake and with the cake cut side
up, trim off enough of the cake to leave an even layer of 1/2 inch
thick. Cut this round into 8 wedges and reserve.

Place the genoise shell on a large serving platter. Carefully
hollow out the inside with a knife, leaving a 1/2 inch layer on
the sides and a 1 inch layer on the bottom.

Cut the insides pieces roughly into 1/2 inch cubes and place them
in a medium bowl. Sprinkle 2 tablespoons of the rasperry syrup on
top and toss to moisten.

Brush the insides of the genoise shell with the remaining
Raspberry Syrup, dabbing generously on the sides and lightly on
the bottom. Do not moisten the wedges.

In a large bowl, beat the cream with 1 tablespoon of the
confectioners sugar and the framboise until soft peaks form. Fold
in the chopped strawberries and the moistened cubes of cake.

Spoon this filling into the genoise shell, spreading it into an
even layer. Arrange the wedges of cake decoratively on top, in a
spiral pattern with the points meeting in the middle. For
decoration, slice whole strawberries almost through to stem and
fan out. Place one on the edge under each wedge and a couple in
the middle. Sprinkle with confectioners sugar 
and a some sprigs of mint.


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