Green Chilies Enchiladas

Fry very skinny strips of chicken, beef, fish or vegetables in a bit of salt and pepper and a splash of olive oil until slightly browned.





Boil 1 lb of tomatillos in 4 cups of water until soft, about 5 min. allow to cool then add cooked tomatillos and 2 cups of the cooking liquid to a blender. Then add 4 cloves of garlic, ½ bunch of cilantro, ½ a large yellow onion, ½ of a jalapeno (no seeds or veins, more or less can be added) 1 tsp each of salt and sugar. Blend on high until smooth. Heat a large frying pan with 2 tbls of sunflower seed oil, add the sauce to the frying pan and simmer for 5-10 minutes.

Shred cheese and set aside. This is Monterey Jack.

Pre-heat the oven to 400 degrees. Lay out the tortilla and layer in your filling and cheese and roll very tightly.

Once they are all rolled and laid tight against one another, pour the green chilies sauce on top. Use your fingers to spread the sauce over every tortilla evenly. Then sprinkle a little bit of cheese over the top. Bake for 30 minutes.

 While the enchiladas are baking make refried beans. I love cannelloni. These are pan fried in a little bit of olive oil, salt and pepper.

Serve with salad and the beans and enjoy!

Apple Gallette

Dough:
1 cup unbleached all-purpose flour
1/2 tsp granulated sugar
1/8 teaspoon salt
6 tbls unsalted butter, cold, cut into 1/2″ pieces
3 1/2 tbls chilled water

Filling:
2 pounds (Granny Smith or Crispin) apples  peeled, cored and sliced
3 tbls sugar

Glaze:
Lemon sugar

Cream

Make the dough first: sift together the flour, sugar and salt in a large bowl. Cut in the butter cubes with two knives. Make sure that you do this rather quickly, you want to keep the butter as cold as possible to insure a light, flaky pastry dough. Cut it in until the biggest pieces are about the size of large peas.

Add the chilled water one tbls at a time, stirring until the dough just holds together (you may not need all the water, depends on your flour and the humidity of your kitchen).

Dump the dough out on lightly floured counter and pat into a circle about 1.5″ inches thick. Double-wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).

After the chilling period, take the dough out and let it sit on the counter for 10 minutes; this allows the dough to soften slightly so that when you roll it out, it won’t break into slivers or pieces.

Roll out the dough on a lightly floured counter. Carefully transfer the dough to a greased baking sheet.

Preheat the oven to 400 F.



To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough. It doesn’t have to look perfect, the beauty of a galette lies in its rusticity.

Wipe the crust and exposed apples with cream and sprinkle lemon sugar on top. 

Place the baking sheet in the center of the oven and bake the galette for 30 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to ensure even browning of the crust.

When the tart is done baking, remove from the oven and slide it off the baking sheet and onto a cooling rack. Let it cool for at least 20 minutes before serving.


I picked up these crispin apples this morning at the Elmwood-Bidwell Farmer's Market and their tart juiciness were just what was needed in this pastry!