Monday, May 17, 2010

Meal #6: Recipes

Layered Chicken Enchiladas with Tomatillo-Cilantro Salsa
(from Epicurious)
Jenny's Notes: We made a few modifications, as follows:
  1. Every enchilada recipe I looked at recommended a different cheese! We used a mixture of Monterey jack and mozzarella cheeses. 
  2. We used 2/3 half-and-half and 1/3 heavy cream (instead of using all heavy cream), and it was plenty rich. 
  3. We added sauteed pasilla peppers to the chicken layers—a nice addition in terms of both taste and color.
  4. And we made three layers, instead of just two, for a more substantial casserole.

Spicy Slaw (Jenny Michael)
green cabbage, finely shredded
red peppers, finely diced
radishes, cut into matchsticks
black beans, drained and rinsed
frozen corn kernels, thawed
cilantro, leaves only, coarsely chopped

olive oil
lime juice
white balsamic vinegar
Trader Joe's chili sauce

Cherry-Chocolate Bread Pudding
(adapted from Epicurious: I made enough changes to the original recipe that I thought it was worth rewriting it)

1 loaf French bread
1 quart whole milk
3 eggs
1 cup sugar
2 tablespoons vanilla extract
1 cup dried tart cherries
1 cup chocolate chips
whipped cream, lightly sweetened, for serving
  1. Beat the eggs with the milk, sugar, and vanilla.
  2. Cut bread into 1-inch cubes and place in a bowl.
  3. Pour the milk mixture over the bread cubes, and stir to moisten. Allow the bread to soak for about ten minutes, stirring a couple of times. 
  4. Butter an ovenproof dish (9x13).
  5. Spoon half of the bread mixture into the baking dish; sprinkle with half of the cherries and half the chocolate chips. 
  6. Add the rest of the bread mixture to the dish, and pour any remaining liquid over the top. Sprinkle with the rest of the chocolate and cherries.
  7. Bake at 350 degree for 30 minutes, or until the custard is set and the top is golden. 
  8. Allow to cool. Serve warm or at room temperature, topped with whipped cream.

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