Eva's Kitchen - Eva Longoria Parker [25]
6. When all of the enchiladas are rolled and snug in a baking dish, pour over any remaining sauce. Sprinkle the cheese over the top and cover the pan(s) with foil. Place the baking dishes in the oven until the cheese is melted and the enchiladas are heated through, 15 to 20 minutes. Remove from the oven. Serve directly from the dish, using a spatula to scoop out the enchiladas. Serve with Mexican rice and refried beans.
DRIED CHILES My favorite dried chiles, also called peppers, are ancho, pasilla, and chipotle (dried and in adobo). Anchos are dried poblano peppers. They are large and very dark and have a sweet flavor. They are sometimes mistakenly labeled “pasilla” or “ancho pasilla,” but it’s easy to tell the difference; while true anchos are squat and wide, true pasillas are very long and thin.
Pasilla chiles, also called negro chiles, have a mellow flavor. Both ancho and pasilla are very widely used in Mexican cooking, especially in moles and soups. I use both in my fantastic Tortilla Soup, which owes much of its depth to the dried chile.
Chipotle chiles are dried, smoked jalapeños and are sold both dried and in cans mixed with a highly seasoned tomato sauce. They add smoky flavor and heat to Chili con Carne and Chipotle Aïoli.
turkey shepherd’s pie
A dear friend from London gave me this recipe and a bit of good English advice: The key to great shepherd’s pie is the ketchup. So taste the turkey mixture before adding it to the baking dish and add another spoonful or two of ketchup if desired. The chili powder gives good flavor but no heat, so don’t let it scare you.
MAKES 8 SERVINGS
Vegetable oil or cooking spray, for the baking dish
2 pounds russet potatoes, peeled and cut into small cubes
Kosher salt
½ cup buttermilk
Ground black pepper
2 pounds ground turkey or beef
1 large yellow onion, finely chopped
2 medium carrots, cut into ½-inch pieces
2 celery ribs, cut into ½-inch pieces
1 garlic clove, minced
1 14½-ounce can whole tomatoes with juice, chopped
¼ cup ketchup
1 tablespoon chili powder
½ cup grated Cheddar cheese (about 2 ounces)
1. Preheat the oven to 350°F. Lightly brush or spray a 9 × 13-inch baking dish with vegetable oil. Set aside.
2. Place the potatoes in a large saucepan with enough lightly salted water to cover by 1 inch. Bring to a boil over medium-high heat and simmer until the potatoes are tender when pierced with a sharp knife, about 15 minutes. Drain and return the potatoes to the saucepan. Add the buttermilk and use a potato masher to mash the potatoes until smooth. Add salt and pepper to taste. Set aside.
3. Meanwhile, in a large, nonstick skillet, cook the turkey or beef over medium heat, breaking up the meat with a spoon, until it loses its pink color, about 7 minutes. Stir in the onion, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Stir in the tomatoes, ketchup, and chili powder and bring to a simmer. Season to taste with salt and pepper.
4. Spoon the turkey mixture into the prepared baking dish. Spread the mashed potatoes over the turkey and sprinkle with the cheese. Bake until the juices are bubbling and the cheese is melted, 30 to 40 minutes. Let stand 5 to 10 minutes before serving.
beef main courses
Texas is beef country. Although we weren’t cattle ranchers, we had cows—I think it must be one of the unwritten laws of Texas that if you have a ranch, you have cattle. By the time I was ten I knew every cut of meat and how to best cook each to bring out its natural goodness. I learned that flank and skirt are among the most flavorful (and cheapest!) cuts of meat, and that cooking bone-in roasts gives meatier flavor than boneless. I especially learned to pay attention to the goal when choosing a cut and how to cook it; to use fatty skirt