Recent Activity
I've been thinking about “I guess it is a concept that you acquire early on and just ’know’ what is right.” There isn't a lot of ”right”. The formulae above are true. Sauce made with chiles is the thing that defines them as enchiladas. I was focusing on sort of classic, definitional, recognizable enchiladas, though, and thinking on it, yes, I think you're right that when you grow up with certain foods, you just know. For sure, I knew how to make enchiladas (and tacos) on my own (given good tortillas) long before I knew how to cook most things.
So, a note on filling: There are no rules, but the filling usually isn't lumpy. That is, it could be shredded beef, pulled pork, minced chicked, etc., mixed with cooked diced vegetabes, perhaps cheese or other binder, maybe its own sauce (aside from the enchilada sauce), perhaps a puree binder, etc. It doesn't have to be baby food—just not hard lumps, and should combine well with all the ingredients to make a pleasant whole. Seafood, for sure will have a sauce carrier, but is the one time lumps (large dice or slices) may be normal because of the inherent softness and trying not to overcook—-and using less volume per for a normal portion.
Basically, an enchilada should cut with a fork. Rice and beens are usually served on the side, if they're part of the meal (not required if there's a protein filling, but nutritionally a good idea if it's vegetarian/vegan), but you can also put a line of each, or one, inside, or mix into your filling. Cheese enchiladas are a normal thing, and rice for structure works well, but egg binder, roux or any other way to make a not goopy filling is good. Vegan usually have a carrier of some kind of mash or paste, which could be squash, any kind of tuber, beans, etc., or a bunch of well cooked cut veg, kind of compressed to form a unified filling. If it's your preference to do separate lumps of foods rolling out the end, it's your dinner, and do what you like—you certainly don't have to be bound by the above. But a unified, forkable filling is authentic, and that's back to your original question. And I realized that's one of those things you ”just know” from it being the opposite of ”exotic” in one’s culture.
Don't forget New Mexican stacked enchiladas.
" Enchiladas montadas (stacked enchiladas) are a New Mexico variation in which corn tortillas are fried flat until softened (but not tough) then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling. The stack is often topped (montada) with a fried egg. Shredded lettuce and black olive slices may be added as a garnish. "
Similarly as Islay Corbel mentioned , I too until recently, thought Strawberry Shortcake meant strawberries and cream sandwiched between two shortbread triangles and I have idea where that came from but a long time ago. Sounds pretty good if you ask me.
I'd eat all of it LOL
My understanding is that it made with short fats such as butter or lard and that is why it is called a short cake. Butter is usually cut into the flour such as is done when making a biscuit, thus, it is basically a biscuit, but usually sweeter than a biscuit.
Strawberries and cake can be any kind of cake that you want, but it may not be shortcake. People call anything with berries and cream a short cake, whether it really is, or not.
I dont much care for the real short cake version of it.
In case I wasn’t the only one looking for the Nigella cookie recipe.
Lars I hope you get to try true chestnuts. They are a pain to shell but then the delicious flesh can be used in many ways.
Using them for savoury dishes including chestnut soup and chestnut stuffing for chicken.
Using them for sweets is my favourite and are mainly French based. With sweets you can use the cans of slightly sweetened puree… French Imported are the best. There is Mont Blanc which is a delicious slightly sweetened chestnut puree formed like vermicelli. Also chestnut mousse. My favourite are the Marron Glace - candied chestnuts. The imported from France boxed ones are better than the ones in a jar.
Also adding that you can buy Unsweetened cans of chestnut puree as well and the trick is to read the french label and not buy the wrong one. Hah! ask me how I know.
Haven't been able to buy decent fresh chestnuts for years now, but Trader Joe's sells roasted & peeled organic ones in their produce case during the holiday season. I try to buy extra & store in the freezer.
I have tried some of the ’newfangled’ ( lol floral ) types for example there’s apple and cinnamon out this year, as well as the choc chip variety. While they are quite OK, for me the ordinary old ones are the best. Toasted under the oven grill, then spread with butter all washed down with a cup of tea… lovely at this time of year.
Ours isn't made with corn syrup as corn syrup is not much available or used here.Candied citrus peel is generally pretty dry with the individual pieces easily separated.
I’d imagine there are better options here, too. I was just comparing it to the type typically found in our grocery stores. Stuff like Paradise brand. Don't taste much like the peel at all.
Good old Spaghetti Bolognaise and a small salad
Wild Mushroom Risotto
Costco is carrying dried wild again after about ten years absent. The porcini and the carnaroli rice from big 'A'.
I use both mushrooms in a dry brine/rub. A good years supply.