(Hmm, now I’m feeling bad that my children aren’t on that list. OK, can we take it as a given that I’m talking about activities now, not people? Reading, movie-watching, eating. Mammal-nuzzling. Party-game playing. There, that’s my list. And my children are even sort of on it, as is my darling husband.)
Fortunately, I also love to cook, and I especially love trying a new recipe — which I’m doing today!
In my many, many decades of life, I have never once cooked anything involving a tomatillo. And yet, salsa verde (green Mexican sauce) is one of the yummiest things there is. When I saw tomatillos in the store last week, I decided — it’s time.
First, I hunted around the Internet for a good recipe for cheese enchiladas with salsa verde — and found, as I usually do, that there are ten hundred recipes and I could waste my life reading them all. So, like Cab and Tony (Betsy-Tacy shout-out!), I decided to just hit the High Points.
Here is what I did.
First, I “husked” (removed the papery outer layer) the tomatillos, scrubbed them with my hands (they are sticky — ew), and cut out the little core.
I cooked them in a saucepan for 10 minutes with an aging slightly spicy pepper, two-thirds of a white onion, a handful of Penzey’s dried garlic (I LOVE this stuff), a handful of cilantro from my window garden, and just enough water to cover. Apparently, I did not take a picture of the saucepan mixture, but here’s my gorgeous herb garden!
I pulverized the whole mass with my immersion blender, and added salt (probably about two teaspoons — I poured it in my hand, dumped it in, tasted, added more). I put a little sauce in the bottom of my baking pan:
. . . and then assembled my enchiladas. I used flour tortillas rather than corn, which is not traditional, but I really dislike soft corn tortillas. (Hard, in a taco shell — yum. Soft — I want to gag.) I used three kinds of cheese. Well, technically two. But one was New York Super Sharp Cheddar and one was Trader Joe’s Cheddar with Truffles (I think), so . . . sorta different. But the third was feta, which was completely different. And not just feta, but basil-tomato feta!
Because: I’m a moron. I’d been hunting for queso freso, but my local Stop & Shop failed me. I despondently grabbed some feta and clearly read nothing but the word “feta.”
Nonetheless, I’m sure it will be delicious. I rolled each three-cheese enchilada and poured sauce over the whole thing, topped with more Italian feta. They are now baking (and the kitchen smells heavenly — I wish you were here to smell what I smell!). When they’re done, I will sprinkle a handful of chopped scallions and more cilantro on top. And I’m sure they will be magnificent.
(I would like to promise a picture of my cherubs and swain enjoying the final product . . . but no guarantees.)
With the enchiladas, I’m serving Spanish rice with chorizo (which is also making my kitchen smell heavenly), crudites, tortilla chips, and some fresh fruit.