ENCHILADAS SUIZAS A LA MARCELA VALLADOLID

Today we are leaving to present our work at a meeting (Gordon Conference on Mechanisms of Membrane Transport, very exciting venue!) and visit former colleagues & collaborators.
I have posts scheduled for publication during our trip, but my ability to reply to comments or leave comments on blogs will be limited until
June 26th.

enchilladas.
Watching an episode of Mexican Made Easy the other day made me crave this dish. Pure comfort food.  As everyone knows, enchiladas are a typical Mexican concoction of corn tortillas rolled around some type of meat (or veggies, or cheese) and baked under a blanket of chile sauce, often tomato-based.  Enchiladas suizas are a variation that resulted from the influence of Swiss immigrants to Mexican cuisine. A real happy marriage!   This was a fun dish to prepare, perfect activity for a Sunday afternoon.  The tomatillo sauce is superb, the recipe makes more than you’ll need, so you can enjoy it in other dishes later.

CHICKEN ENCHILADAS SUIZAS
(slightly adapted from Marcella Valladolid, Mexican Made Easy)
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9 tomatillos, husked and rinsed
1/2 medium white onion
1 Serrano chile
1 clove garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
1 + 1/2 cup shredded cooked chicken breasts (I used from rotisserie chicken) 
1/2  cup Mexican crema or sour cream (I used a little more than 1/4 cup)
1 cup shredded Monterey Jack cheese
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Heat the oven to 350 degrees F.  Put the tomatillos, onion, Serrano pepper and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Let it cool a little, then transfer the tomatillos, onion and pepper to a blender. Add as much water as you need to make a smooth sauce (I added almost all the liquid left in the pan). Add the garlic and cilantro and blend again until smooth. Season with salt and pepper.Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
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Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
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Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

ENJOY!
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                                            to print the recipe, click here

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When you make this recipe, use good quality corn tortillas,  not flimsy ones that are too thin or too soft.  Those would pretty much disintegrate during baking.  For me, two of these enchiladas make a nice meal.  We had leftovers and they were still delicious on the following day. Not as good as fresh from the oven, but definitely a tasty option for a quick lunch at home.  We warmed them up in the microwave, which is not ideal. If you have time, warm leftovers in a low oven, covered with aluminum foil.

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The tomatillo sauce is absolutely delicious!  The level of heat I like, not too much, but definitely there.  You can add more Serrano peppers or other chiles too, using the basic recipe as a starting point.  I had a moment of unique inspiration to use the leftover sauce, and will blog (brag?  ;-)) about it in the near future… Stay tuned!

ONE YEAR AGO: The Little Apple

TWO YEARS AGO: Majestic Sedona

THREE YEARS AGO: Watermelon-induced Daze

SOMEONE GOT A SUMMER SHAVE

The Dapper Duke of Manhattan!

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CARROT AND SESAME SANDWICH LOAF

From the one and only Dan Lepard, a loaf to satisfy your cravings for a hearty sandwich bread, with the slightly nutty flavor of sesame seeds and a very subtle sweetness from grated carrots in the crumb.  Very easy to make, very easy to love…    You can find the full recipe on The Guardian site, by clicking here.

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Here’s a little virtual tour of the process, starting with a quick preparation of your loaf pan.  You might be surprised to learn that I am a complete disaster when it comes to using scissors. I cannot make a straight cut to save my life.  So I was proud of my job here, although truth be told, it took me almost 15 minutes to do this.

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You weigh your ingredients, and make a nice, smooth round of dough…
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Thanks to the use of Rapid Rise Yeast (which is unusual for me, I normally go for the regular kind), you will end up with a shaped loaf that will threaten to escape its container, so make sure not to leave the house to run a few errands as the dough rises…  😉
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The carrots are very evident in the dough, but they get baked into the crumb in a wonderful way. They won’t disappear, but you won’t feel any harsh bits of carrots as you bite into the bread.  A very soft crumb, with a nice crunchy top given by the sesame seeds.  Make sure to follow Dan’s tip on adding them: wet the surface of the slashed dough with a little water so that the seeds can stick better.  He used black sesame seeds, for quite a dramatic look.  I could swear I had black sesame seeds somewhere, but I could not find them, so I used regular, white seeds.
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And I share with you a favorite lunch option: an open-faced sandwich made with  this bread, slightly toasted, some smoked ham, and cottage cheese with enough salt and black pepper to make it all shine…  Perfection, if you ask me!

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I am submitting this post to Susan’s Yeastspotting

ONE YEAR AGO: Border Grill Margaritas

TWO YEARS AGO: Goodbye L.A.

THREE YEARS AGO: Vermont Sourdough

FAREWELL TO A BEWITCHING KITCHEN…

kitchenDrum roll, please…..

WE SOLD OUR HOME IN OKLAHOMA! 

365 days after we bought our home in Kansas it finally happened:  we sold our house in Oklahoma! Can you imagine the odds on that? 365 exact days!  😉  During the past year we made ten trips back and forth – a total of 6,200 miles – most of them with three dogs tagging along.  But, now it’s a page turned in our lives.  Not without some drama, though.   As my friend Marcia pointed out,  “Drama follows you, Sally.”  Oh, well.  Next life I’ll try for a spot in Hollywood. If you are interested to know more, read on…   but beware, no recipes in this post.

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We scheduled the closing of the sale for 4pm on Friday, May 31st.  Still, lots of things were left to do to completely empty and clean the house for its new owners, so we drove to Norman a couple of days beforehand. That Wednesday, May 29, both Kansas and Oklahoma were under a full-blown tornado watch for most of the afternoon and evening. We hit the road around 1pm, driving with one eye on the highway and another on Intellicast radar.   We made it home with 8 minutes to spare before the storm hit.  Driving through Moore was a sobering experience that recalled May 1999.   The area of destruction is narrow, but it is complete.  Imagine a gigantic lawnmower passing through and turning homes and trees into small sticks and dirt. Unless you see it you can’t comprehend the violence of a tornado of that magnitude.

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We were excited to arrive home, not only because we made it before the t-storm, but because we wanted to see the new roof installed last week. Our house suffered hail damage from one of the many storms earlier this year, so we had to take care of that and replace the roof before selling the property. What we did not expect was to arrive in our master bathroom to find broken, exploded glass everywhere!

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The roofers had broken the skylight, never said a word about it to their boss, and simply left.  Drama? You think?  😉  A few phone calls were exchanged, four guys came up and cleaned the mess next morning.

Next day (Thursday) we worked hard, making three piles in the garage: one to donate, one to dispose, and one to move back to Kansas with us.  A trip to Habitat for Humanity for the first pile, and a trip to the “Transfer Station” for the second.   Have you ever visited a Transfer Station?  It’s what we call “the dump”. Basically, one stop before a landfill.  A place where folks dump trash, it’s moved around into HUGE piles by a skillful worker driving a front-end loader, and it’s then dispensed into gigantic trucks that do the final trip to the landfill.  If you have a pickup truck and a utility bill to prove local residency you can dump your trash. They weigh the truck when you arrive, then weigh it again when you leave. You pay per pound of trash left behind.  Clever, don’t you think? I know it is not a food blog-worthy subject, but the truth is, it’s a part of life we tend to forget. We live in a “pseud0-clean,”  protected environment, in which the meat comes nicely packaged so you don’t think about the animal behind it.  We also don’t think about the trash we produce once the garbage leaves our front door.  Well, it’s not pretty, it’s nasty,  and a lot of people work very, very hard to deal with it.   I made a little video for those interested.

You can watch it here.

It is only 35 seconds long, and only in the end can you see the worker dumping a load in the truck for final transportation to a landfill. The truck parks on a lower level, so all you can see is its open top slightly above ground on the side of the transfer station. Fortunately for you, smells don’t travel with the images. 😉

Phil and I were anxiously waiting for the Thursday tornadoes to pass. We stayed inside our  garage, tornado shelter open, pickup truck filled with the last load of stuff to dispose. Since we had no TV in the house, we turned the pickup radio and listened closely to it.   Another little video for you here, those from the area will recognize the voice of  Gary England, the meteorologist who doesn’t “believe” in global warming.  Yeah, right.

So the Thursday tornadoes came and went, touching down 5 miles or so away from us.  We quickly drove to the dump. Quickly? We wished.  Unfortunately, you can’t turn on the truck radio without the headlights too, and they unexpectedly drained the battery, leaving us with a big problem: a truck full of trash, a dead  battery, and no way get out of the garage.  Drama?  You think? A frantic phone call to our dear (and tremendously helpful) neighbors ensued, followed by a quick jump of the battery, and off we went, arriving at the dump shortly before it closed for the day.  End of drama?  Not quite.  Right when I was  standing next to the 15ft-high pile of trash in that wonderful location, a strong gust of twisting wind (back-end of the tornado storm) hit the place, and literally sprayed me with… how should I put it?  Hummmm…. let’s go for “dump juice”. The most disgusting episode of my existence.

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That, my friends, was drama.   Irony of ironies, Phil was spared of the filthy encounter, at the time he was standing up in the pickup truck bed.  Yes, he laughed.  But he stopped quickly because the blood in his veins kind of froze a little when our eyes met.  Arriving home, I took three showers. In a row.

Friday, the big day arrived.  We worked every single minute of the day, Phil trimmed trees, I cleaned the house, we did everything  to make the place as welcoming as possible.  The truck was full to capacity, ready to be covered with a heavy tarp as storms were predicted (AGAIN!)  for the end of the afternoon.

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That afternoon the deal  was signed, sealed, delivered!  We went to our neighbor’s home and sat  watching TV  waiting for a safe time to go out for a celebration dinner.  We chose a restaurant about 2 miles from home, a traditional spot in Norman called “Legends,” which brought fond memories of our time in town.   As we left our neighbor’s home we noticed that new storms were forming southeast of us, but they seemed harmless.  Well, harmless they were not.   The storms intensified as we happily chatted and enjoyed dinner.  By the time the sirens sounded and we frantically paid the bill, Norman was in the center of a huge tornado storm.  We decided to drive home because it was just 2 miles, but those miles seemed like 20.  The rain was falling in all possible directions, as if a circular shower was turned on in full blast by perverse powers.  It would be impossible to see a tornado approaching, impossible to judge the direction it would be coming from.  Drama? You bet! 😉

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But, it all ended on a happy note.  Above is the last photo taken close to our former home.  The new owners had already moved in, so we had to be discreet. We hope they will be as happy as we were living in that wonderful home, and enjoy everything it has to offer, particularly the original Bewitching Kitchen.

ONE YEAR AGO: In My Kitchen. June 2012

TWO YEARS AGO: Goodbye L.A.

THREE YEARS AGO: 7-6-5 Pork Tenderloin

STRAWBERRY FROZEN YOGURT

A note to subscribers: Google Reader will shutdown on July 1st, 2013. If you have a subscription to this blog through Google Reader, please sign up for email notifications, or switch to another reader. I recommend Feedly or Bloglovin. They will automatically retrieve all your Google reader subscriptions.

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We like to have a small bowl of fruit before we go to bed, often while watching a re-run of Law and Order. Actually, I should say Phil loves to have a bowl of fruit, he always offers to make one for me, I decline.  Then we end up sharing.  😉 Sometimes we have apples & diced walnuts, sometimes sliced bananas, or blueberries & yogurt, but these days strawberries are the best choice. With ice-cream season starting, I showed my gratitude for countless evenings of hitting his bowl of fruit by making a batch of frozen strawberry yogurt.  Very little sugar added, non-fat yogurt, this is as light as a dessert can be.  If you have a sweet tooth, this may not be for you. Although you can always cover it with  some chocolate sauce…  it won’t hurt our feelings!

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STRAWBERRY FROZEN YOGURT
(from Kitchen Daily)

4 cup strawberry
⅓ cup sugar
2 Tbsp orange juice
½ cup non-fat yogurt

Place berries in a food processor and process until smooth, scraping down the sides as necessary. Add sugar and orange juice; process for a few seconds. Add yogurt and pulse several times until blended. Transfer to a bowl. Cover and refrigerate until chilled, about 1 hour or overnight.

Pour the strawberry mixture into an ice cream maker and freeze according to manufacturer’s directions. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.

ENJOY!

to print the recipe, click here

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Comments:  The frozen yogurt will be harder than ice-cream when kept in the freezer for several hours.  We put the container in the microwave for 20 seconds and that makes it easy to scoop out our evening portion.   Contrary to our normal routine, I’ve been enjoying my own bowl.  😉

A word about Kitchen Daily:  I discovered this site by one of those fortunate accidents while net-surfing. Just like Everyday Food from Martha Stewart, this site offers a daily recipe arriving in your mailbox. For the most part, everything quite compatible with our style of cooking.  If you want to check their website, and maybe join their daily feed, jump here.

ONE YEAR AGO: Baked Coconut and “The Brazilian Kitchen”

TWO YEARS AGO: Honey-Glazed Chicken Legs

THREE YEARS AGO: French-Style Rolls