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.

make-ahead mashed potato casserole

Recipe adapted from Cook's Illustrated

Ingredients

Casserole
5 pounds russet potatoes (about 9 medium), peeled, sliced into 3/4-inch-thick rounds, and rinsed thoroughly
2 1/2 cups whole milk , warmed
1 cup sour cream
8 tablespoons unsalted butter (1 stick), melted
1 teaspoons Dijon mustard
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)

8 ounces shredded extra-sharp cheddar cheese (about 2 cups)

Instructions


1. Place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 15 minutes.


2. Drain the potatoes in a colander. Set a food mill (or ricer) over the now empty, but still warm, saucepan. Working in batches, drop the potatoes into the hopper of the food mill and process the potatoes into the saucepan. Stir in the milk, sour cream, butter, Dijon, 2/3 of the cheese, and garlic until uniform. Season with salt and pepper to taste.


3. Spread the potato mixture into a 13 by 9-inch baking dish. Sprinkle the remaining cheddar cheese evenly over the top.


4. To Store: Cover the dish tightly with plastic wrap and refrigerate for up to 2 days.


5. To Serve: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the plastic wrap and cover the dish tightly with foil. Bake for 20 minutes. Remove the foil and continue to bake until the casserole is heated through.

cheeseburgers

Yields about 8 burgers

1 lb. freshly ground chuck
1 lb. freshly ground sirloin
Salt
Black pepper
Cheese (preferably American, cheddar or muenster)
Hamburger buns (preferably brioche buns or sesame-seeded whole wheat buns)
Fixings (lettuce, tomatoes, onions (raw and/or caramelized), organic ketchup, mustard, homemade mayonnaise, homemade barbeque sauce, bacon, pickles, etc.)

Without handling the meat too much, gently combine chuck, sirloin, a very generous amount of salt and black pepper until well combined. Form mixture into 4 oz. patties that are not too thick. Gently press center of burger down to form a slight dimple.

Place patties on a parchment-lined baking sheet and refrigerate for at least half an hour. Alternatively, place baking sheet into freezer until patties are frozen through and then stack them in layers separated by parchment paper and place back in freezer. Thaw patties thoroughly in refrigerator before proceeding to cook.

Once ready to cook, preheat a gas or charcoal grill to high (if using charcoal, bank coals to one side to create a high-temperature zone and a low-temperature zone). Remove patties from refrigerator and place on grill (over high-temperature zone if using charcoal grill). Cook first side for about a minute and a half then rotate 90 degrees to obtain grill marks – cook for another minute and a half. Flip burgers and lower heat to low (or place over low-temperature zone of charcoal grill) and cook an additional 3 minutes with grill lid closed. Add slices of cheese to burgers and cook on low with lid closed until cheese has melted. While cheese melts, toast buns on upper rack of gas grill (if using charcoal, toast over low-temperature zone while burgers rest after their done cooking). Let burgers rest for 1-2 minutes then serve on buns with appropriate fixings.

cinnamon buns

From The Bread Baker's Apprentice by Peter Reinhart

6.5 tbsp white sugar
1 tsp salt
5.5 tbsp unsalted butter, at room temperature
1 large egg, slightly beaten
3.5 cups bread flour
2 tsp instant yeast
1.25 cup whole milk or buttermilk, at room temperature
1/2 cup cinnamon sugar (6.5 tbsp sugar + 1.5 tbsp cinnamon)

Cream together sugar salt and butter on med-high speed in an electric mixer. Whip in the egg until smooth. Add the flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12-15 minutes), or until the dough is silky and supple, tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
Mist the counter with spray oil and roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long. Sprinkle the cinnamon sugar over the surface of the dough and roll the dough into a cigar shaped log.


With the seam side down, cut the dough into 8-12 even pieces.
Line 1 or more sheet pans with baking parchment. Place the buns 1/2 inch apart.
Proof for 75-90 minutes (you can also refrigerate them for up to 2 days, pulling the pans out of the fridge 3-4 hours before baking).
Preheat the oven to 350 F with the rack in the middle.
Bake 20-30 minutes.
Cool buns in the pan for 10 minutes and then streak white fondant glaze (4 cups sifted powdered sugar mixed with 6-8 tbsp warm milk) across the tops. Place them on a cooling rack and wait 20 minutes before serving.

tuna noodle casserole

1 medium onion, finely chopped
salt
1.5 tbsp butter
10 oz white mushrooms, trimmed and sliced 1/4 inch thick
2 tsp soy sauce
1/4 cup sherry
1/4 cup flour
2 cups chicken stock
1 cup whole milk
2 tsp lemon juice
1 6-oz can tuna in olive oil, drained
freshly ground black pepper
6 oz curly egg noodles
1.5 cups bread crumbs
1/4 lb cheddar, grated
1 tbsp vegetable oil

Preheat oven to 375 F. Butter a shallow 2 qt baking dish.
Cook onion with a pinch of salt in 1.5 tbsp butter in a 12 inch skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high, add mushrooms, and cook, stirring occasionally, until they begin to give off liquid, about 2 minutes. Add soy sauce and continue to cook, stirring, until liquid mushrooms give off has evaporated. Add sherry and boil, stirring occasionally, until evaporated. Remove from heat.
Melt remaining 3 tbsp butter in a 2-3 qt saucepan over moderately low heat. Add flour and cook, whisking, for 3 minutes to make a roux. Add stock in a steady stream, whisking constantly, and bring to a boil, whisking. Whisk in milk, reduce heat, and simmer, whisking frequently, for 5 minutes.
Stir mushroom mixture, lemon juice, and 1/4 tsp salt into sauce. Flake tuna into sauce and stir gently. Season with s & p to taste. Remove from heat.
Cook noodles in a 6 qt pot of boiling salted water until al dente. Drain noodles and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading it evenly.
Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.