Text 11124, 106 rader
Skriven 2014-03-20 18:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Christie and Nabisco
============================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> I suspect that the Stoned Wheat Thins I enjoy may have been originally
 NB> a Christie product, then... it's branded Nabisco here, but it says it
 NB> came from Canada....

Yes, Stoned Wheat Thins are Canadian and made by Christie Brown and Co.
I've been enjoying them all my life. Your Nabisco brand ones are indeed an
import from Canada.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Spinach And Hominy Enchiladas With Spicy Cashew Cream
Categories: Vegan, Tortillas, Salsa, Nuts, Corn
  Servings: 9

           FOR THE SALSA VERDE:
  1 1/2 lb tomatillos, husked, stemmed
      2    jalapeno or serrano peppers,
           -stemmed and seeded
      2 md white onions, divided
      1 bn fresh picked cilantro leaves
           and tender stems, divided
           Kosher salt
      2 TB lime juice, plus
      1    lime cut into wedges
           FOR THE FILLING:
      2 TB vegetable oil
      4 md cloves garlic, thinly sliced
      2 ts ground cumin seed
      1 ts ground ancho chili powder
      2 bn flat leaf spinach, washed
           and roughly chopped
           Freshly ground black pepper
     28 oz can hominy, drained
           FOR THE CASHEW CREAM:
      1 c  roasted cashews
      1 md clove garlic
      2    chipotle peppers in
           adobo sauce
    1/2 c  water or vegetable stock
      1 ts red wine vinegar 
           TO ASSEMBLE:
     18    soft corn tortillas

For the Salsa Verde: Combine tomatillos, serranos, and 1 onion
(peeled and roughly chopped) in a medium saucepan and cover with
water. Bring to a boil over high heat then reduce to a simmer.
Simmer until vegetables are completely softened, about 10 minutes,
stirring occasionally to make sure all sides are softened.

Drain vegetables then transfer to a blender. Add 3/4 of cilantro, a
large pinch of salt, and 1 tablespoon lime juice. Blend on medium
speed until a chunky puree is formed, about 30 seconds. Transfer to
a bowl, season to taste with more salt or lime juice if necessary,
and reserve. Cooled salsa can be stored in a sealed container in the
refrigerator for up to 2 weeks.

For the Filling: Finely mince half of remaining onion. Heat
vegetable oil in a large saucepan over medium-high heat until
shimmering. Add onion and garlic and cook, stirring frequently,
until softened and light golden brown, about 4 minutes. Add cumin
and chili powder and cook, stirring, until fragrant, about 30
seconds. Add spinach in batches, stirring and allowing each batch to
wilt before adding the next. Cook, stirring, until excess moisture
has evaporated, about 7 minutes. Season to taste with salt and
pepper.

Transfer spinach to a colander to drain, pressing out excess
moisture with a rubber spatula. Transfer to a large bowl and fold in
hominy. Set aside.

For the Cashew Cream: Combine cashews, remaining garlic clove,
chipotle, stock, and vinegar in the jar of a blender. Blend on high
speed, adding water or stock as necessary to reach a thick, pancake
batter-like consistency. Continue blending until completely smooth,
about 2 minutes. Season to taste with salt and transfer to a bowl.

To Assemble: Set rack to 12 inches below broiler element and set
broiler to high (alternatively, set oven to 475 F). Spread 1 1/2
cups of salsa verde across bottom of a 9- by 13-inch baking dish and
transfer the rest to a shallow bowl. Working one tortilla at a time,
dip tortillas into bowl of salsa verde, coating both sides
thoroughly. Place on cutting board and top with 2 to 3 tablespoons
of filling. Roll up tortilla and place edge-down in baking dish.
Repeat until all tortillas are filled. Spread remaining salsa verde
over top of tortillas. Spoon cashew cream over the baking dish in a
single line down the center of each row of tortillas. Transfer to
oven and bake until cashew cream is lightly browned and edges of
tortillas are beginning to crisp, about 15 minutes. Thinly slice
remaining half onion and roughly chop remaining cilantro. Sprinkle
on top of enchiladas and serve.

Posted by: J. Kenji Lopez-Alt  From: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... Vending machines are twice as likely to kill you than a shark is.

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