vegetable enchiladas with creamy poblano sauce

Recipe from Gourmet Today

For the sauce
3 poblano chiles, roasted and peeled
1/2 cup chopped white onion
1 garlic clove
1 tsp salt
1 1/4 cups water
2 tbsp vegetable oil
1 cup Mexican crema or creme fraiche

For filling
3 tbsp vegetable oil
1 cup chopped white onion
2 garlic cloves, chopped
1 tsp salt
2 cups corn kernels (from 2-3 ears) or 1 10-oz package frozen corn
1 lb zucchini (3 medium) cut into 1/3 inch dice
1 14-15 oz can whole tomatoes in juice, drained, juice reserved, and chopped
1/4 cup chopped fresh cilantro
2 tsp chopped jalapeno chile, including seeds, or to taste

For enchiladas
3 tbsp vegetable oil
12 6-7 inch corn tortillas
1/4 lb Monterey Jack cheese, grated (about 1 cup)
2 tbsp Mexican crema or creme fraiche
2 tbsp water

Make the sauce: Open the chiles and spread flat; discard seeds and stems and cut out ribs. Coarsely chop chiles. Combine chiles, onion, garlic, salt, and water in a blender and puree until smooth. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Carefully add sauce and cook, stirring frequently, until slightly thickened, about 8 minutes. Stir in crema and remove from heat.

Make the filling: Heat the oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add onion, garlic, and salt and cook, stirring, until onion is softened, about 5 minutes. Stir in corn and zucchini and cook, covered, stirring occasionally, until vegetables are tender, about 8 minutes. Add tomatoes with juice, cilantro, and jalapeno and cook, uncovered, over moderately high heat, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Transfer filling to a large bowl to cool.

Make the enchiladas: Put a rack in upper third of oven and preheat the oven to 450 F. Lightly oil a 13-by-9 inch baking pan. Line a baking sheet with paper towels. Reheat the sauce if necessary and transfer to a shallow bowl or pie plate. Add oil to cleaned 10-inch skillet and heat over moderate heat until hot but not smoking. Add 1 tortilla and cook, turning once with tongs, until softened, 4-6 seconds. Transfer to paper towel lined baking sheet and blot each side. Repeat procedure with remaining tortillas, stacking them once blotted. Dip 1 tortilla in warm sauce, turning it with your fingers to coat both sides, and transfer to baking dish. Spoon about 1/3 cup filling down middle of tortilla and roll up to enclose filling. Push enchilada to one long side of baking dish; you will be forming 2 rows of 6 enchiladas each. Pour remaining sauce over enchiladas and sprinkle with cheese. Stir together crema and water and drizzle over top. Bake, uncovered, until hot and bubbling, about 15 minutes. Cool for 10 minutes before serving.

buttercream eggs

1 stick unsalted butter
1 tsp vanilla
2/3 cup sweetened condensed milk
6 cups confectioners sugar
8 oz unsweetened chocolate

Cream the butter til light and fluffy.
Add vanilla and milk.
Beat until blended.
Add sugar, 2 cups at a time, blending well after each addition.
Knead to a smooth consistency.
Pinch off 2 Tbsp and roll smooth between palms, forming an egg shape.
Place on a wax paper covered tray and refrigerate for several hours or overnight.
Melt chocolate in a double boiler. Pour a little in a round dish and drop the eggs into the chocolate and coat. Place back on the tray and chill until the chocolate is hardened.

baked 4-cheese pasta

1 stick butter
1.5 tsp salt
1 lb uncooked penne pasta
4 cups whole milk
6 Tbsp flour
1/2 lb freshly grated sharp cheddar cheese, divided
1/2 lb freshly grated Asiago cheese, divided
1/2 lb freshly grated fontina cheese, divided
1 cup plain bread crumbs
2 oz grated Parmesan cheese
2 Tbsp butter, melted
1 cup whipping cream

Heat oven to 350 F. Butter a 9-by-13 inch baking dish or a deep 2.5 qt casserole dish.
Bring 6 qt of salted water to a boil. Cook the pasta until al dente. Drain and rinse with cold water. Place in large bowl.
Meanwhile, in a medium saucepan bring the milk to near boil over medium heat. Remove from heat.
In a medium saucepan, melt 1 stick of butter over medium-heat. Reduce heat to low and whisk in the flour, cooking it for 3 minutes. Slowly add the hot milk, whisking constantly to prevent lumps. Add remaining 1.5 tsp salt, lots of black pepper, raise heat to medium, and simmer, stirring constantly, until mixture has thickened, about 8-10 minutes.
Remove from heat. Add 1 cup each of the cheddar, Asiago, and fontina, whisking until the cheeses are melted. Pour cheese sauce over pasta, tossing to coat evenly.
Place half of the coated pasta in the buttered baking dish. Sprinkle with remaining cheddar, Asiago, and fontina. Cover with remaining pasta.
In a mixing bowl, toss the bread crumbs, Parmesan, and melted butter. Pour the cream over the pasta and evenly distribute the bread crumb mixture over the top.
Bake 30-35 minutes.