Cooking for Me
and a few of my favorite friendsEnchiladas Especiales Tacuba Style
2 fresh poblano chiles
1 cup (lightly packed) roughly chopped spinach leaves
2 cups milk
2 cups chicken broth
6 tablespoons (3 ounces) butter—or you can use vegetable oil
3 garlic cloves, peeled and finely chopped
1/2 cup flour
Salt
3 cups coarsely shredded cooked chicken (I usually use a rotisserie chicken or leftover grilled chicken)
12 corn tortillas
A little vegetable oil for brushing or spraying
About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
A little chopped cilantro for garnish
. Make the sauce. Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly, until the skins have blistered and blackened on all side, about 5 minutes for an open flame, about 10 minutes under the broiler. Place in a bowl, cover with a kitchen towel and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Quickly rinse to remove any stray seeds or bits of skin. Roughly chop and put in a blender jar. Add the spinach.
In a medium (3-quart) saucepan, combine the milk and broth, set over medium-low heat to warm.
In a large (4-quart) saucepan, melt the butter (or heat the oil) over medium. Add the garlic and cook for a minute to release its aroma, then add the flour and stir the mixture for a minute. Raise the heat to medium-high. Pour in the warm broth mixture and whisk constantly until the sauce boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat.
Pour half the hot sauce into the blender with the chiles and spinach. Cover loosely (I remove the center part of the lid, secure the lid, then drape a cloth over the whole thing) and blend until smooth. Pour the mixture back into the saucepan with the remaining sauce. Taste and season with salt, usually about 2 teaspoons.
2. Finish the enchiladas. Heat the oven to 350 degrees. Smear about 1/4 cup of the sauce over the bottom of each of four to six 9-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13×9-inch baking dish. Stir 1 cup of the sauce into the chicken.
Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
Working quickly so that the tortillas stay hot and pliable, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es). Douse evenly with the remaining sauce and sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes. Garnish with the cilantro and serve without hesitation.
12-Layer Chocolate Cake
CAKE
3 sticks unsalted butter, softened
2-¼ cups sugar
6 eggs
4 ½ cups all-purpose flour, sifted 3 times
1 ½ tsp baking powder
3 cups milk
1 ½ tsp vanilla extract
ICING
3 cups sugar
½ cup high quality cocoa powder
2 sticks unsalted butter, cut into cubes
One (12-ounce) can evaporated milk
1 Tbsp vanilla extract
Pecan halves, for garnish (optional)
1. Preheat the oven to 375, butter four 9-inch cake pans and line the bottom with waxed paper, then butter paper. Flour the pans.
2. Using mixer, cream the softened butter and sugar. When the mixture is light and fluffy, add the eggs one at a time. Scrape the sides of the bowl with a spatula to make sure the mixture is well blended.
3. Sift together the flour, baking powder, and the salt in a medium bowl. To the butter and egg mixture, gradually add the flour mixture and milk, alternating between them. Continue to scrape down the sides of the bowl. Once the flour and milk are incorporated, add the vanilla extract.
4. Add 1 cup of batter to each prepared pan and bake 10 to 12 minutes, or until light brown. Remove the layers from the pans and cool on a wire rack placing the paper side down. Wash the pans. Butter and flour the pans again for the next batch of cakes. Repeat the process until 12 layers are baked.
5. When all the layers have cooled, make the icing. Combine the sugar, cocoa, butter and evaporated milk in a large saucepan. Bring to a rolling boil, then reduce heat and cool 2 minutes until the icing is cool and spreadable. (This icing becomes thicker as it cools.) Add the vanilla extract.
6. Remove the waxed paper from each layer. Place one layer on a wire rack and spread the icing. (For easier cleanup, assemble the cake over a edged sheet pan to collect runoff icing.) Add the next layer and ice it. Continue adding and icing layers, then pour the remaining icing over the top. Icing that drips down can be used to cover the sides. Garnish with pecan halves if desired.
Chilaquiles for a Crowd
Ingredients
3 tablespoons vegetable oil
2 large onions, sliced (divided use)
3 16-ounce jars of salsa, preferably fire-roasted tomatillo salsa
1 quart chicken broth
24 ounces tortilla chips, preferably the rustic home-style ones from a local tortilleria
2 cups (8 ounces) shredded Mexican melting cheese (such as Chihuahua) or Monterey Jack, brick or mild cheddar
2 to 3 cups (10 ounces to a pound) coarsely shredded cooked chicken – I use leftover grilled chicken or buy a rotisserie chicken (optional)
3/4 cup Mexican crema, creme fraiche or sour cream thinned with a little milk or cream
1/2 cup grated Mexican queso anejo or other garnishing cheese such as Romano or Parmesan (optional)
A handful of cilantro leaves, for garnish
Directions
In a very large (6-quart) Dutch oven, heat the oil over medium-high. Add about two thirds of the onion and cook, stirring regularly, until richly browned. Add the salsa and broth and bring to a boil. When the sauce is at a rolling boil, turn off the heat and stir in the chips and shredded cheese. Press the chips down to ensure that nearly all are submerged; a few on the top may still be sticking out. Strew the chicken over the top, cover and let stand for 3 or 4 minutes. Gently stir everything together, then drizzle with the crema, and sprinkle with the onion, optional grated queso anejo and cilantro. Serve without hesitation.
Chicken Cordon Bleu – Stove Top
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
(Instead of toothpicks use dry Spaghetti noodles, they will cook and if you forget to remove them it does not matter)
Carrot-Pineapple-Raisin Salad
* 2 lbs. raw carrots, peeled and shredded
* 1 cup chunky or crushed pineapple, drained
* 1 cup mayonnaise
* 1 cup raisins soaked in hot water to plump, then drained*
* 1/2 powdered sugar
Combine carrots, pineapple, mayonnaise, raisins and powdered sugar; mix well. Chill until ready to serve.
Chocolate Bread Pudding
4 cups one-inch French Bread cubes (6-7 slices), crust removed
½ cups coarsely chopped pecans
1½ cups milk
2 ounces unsweetened chocolate
3 eggs
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
whipped cream
Place the bread cubes and nuts in a buttered 1 ½ cup casserole. Heat milk and chocolate in small saucepan until chocolate is melted. Beat with hand mixer until chocolate is completely dissolved. Meanwhile beat eggs and sugar until well blended. Stir in the chocolate mixture and vanilla. Pour over bread and nuts. Let stand, covered at room temperature for 30 minutes.
Preheat oven to 325 degrees. Bake uncovered, 30-35 minutes, or until knife inserted near center come out clean. Cool at least 1 hour. Serve topped with whipped cream.
Makes 6-8 servings
Asian Green Bean Salad
Salad:
3 ounces uncooked linguine
1 pound green beans, trimmed
2 cups diagonally sliced celery
1 cup thinly sliced red bell pepper
1/2 cup (1/2-inch) slices green onions
1/3 cup chopped fresh cilantro
Dressing:
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
2 teaspoons grated peeled fresh ginger
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 red jalapeño pepper, seeded and finely chopped (about 1 tablespoon)
Preparation
1. To prepare salad, break linguine in half. Cook pasta according to package directions, omitting salt and fat; add beans during last 3 minutes of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl. Stir in celery, bell pepper, onions, and cilantro.
2. To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill.
Onion Dip
2 tablespoons olive oil
2 large onions, chopped, about 4 cups
1/2 cup mayonnaise (low-fat Hellman’s is perfect but the inspiring recipe called for 3/4 cup)
1/2 cup sour cream (or 3/4 cup if you like)
2 teaspoons Worcestershire sauce
Horseradish to taste (I used about a tablespoon of mild horseradish)
Fresh garlic to taste (I used a teaspoon of minced garlic)
Salt & pepper to taste
Heat the olive oil on MEDIUM HIGH in a large kettle until shimmery. Add the onions and stir to coat with fat. Cook, stirring every so often, until the onions darken and turn golden, about 45 minutes. Let cool a bit. Stir in the remaining ingredients. Transfer to a serving dish and let chill for a couple of hours to let the flavors meld.
Classic Baked Macaroni & Cheese
Kosher salt
6 Tbs. unsalted butter
1 medium onion, finely diced
6 Tbs. all-purpose flour
1 Tbs. Dijon mustard
1 quart whole milk, heated
1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
1 bay leaf
8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot’s Seriously Sharp Hunter’s Cheddar)
4 oz. (1 packed cup) grated Monterey Jack
1/2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
Freshly ground black pepper
1 lb. elbow macaroni or other small pasta, such as pipette or small shells
2 Tbs. extra-virgin olive oil; more for the baking dish
2 cups fresh breadcrumbs
1-1/2 oz. (1/2 lightly packed cup) freshly grated Parmigiano-Reggiano
Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat.
Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to 5 minutes. Add the flour and cook, stirring, until slightly darker, 1 to 2 minutes. Stir in the mustard.
Switch to a whisk and gradually add the milk, whisking constantly. To avoid lumps, go slowly at first, whisking until the mixture is smooth before adding more milk. Once about half the milk is in and the mixture still isn’t very thick, you can add the rest more quickly.
When all the milk is in, switch back to the spoon and stir in the thyme sprig, bay leaf, and 1/2 tsp. salt. Let come to a bare simmer, and cook, stirring frequently, for 15 minutes to meld the flavors (reduce the heat to medium low or low as needed to maintain the bare simmer).
Discard the thyme sprig and bay leaf. Add the Cheddar and Jack cheeses, stirring until melted, and then add the Worcestershire and Tabasco. Season to taste with salt and pepper. Keep warm, stirring occasionally.
Tip:
For individual servings: choose small baking dishes that hold 1-1/2 to 2 cups each. You can fill them to within about 1/2 inch of the rim. The number of servings will, of course, depend on the volume of your baking dishes. Without any of the add-ins, this recipe yields about 9 cups.
Cook the pasta in the boiling water until al dente. Pour into a colander and shake it a few times to drain really well. Add the pasta to the cheese sauce, and stir until well combined. Generously season to taste with salt and pepper. Lightly oil a 9×13-inch baking dish and spread the pasta in the dish.
In a medium bowl, toss the breadcrumbs, Parmigiano, olive oil, chopped thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Scatter the crumbs evenly over the pasta.
Bake in the center of the oven until the crumb topping is golden, about 15 minutes. Let rest for 5 to 10 minutes before serving.
Chicken & Mushrooms in Garlic White Wine Sauce
4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8-ounce) package sliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
