Author Archives: Liz {E2 Bakes Brooklyn}

About Liz {E2 Bakes Brooklyn}

I'm a blogger, freelance baker, and recipe developer in South Brooklyn.

Pork Enchiladas with Smoky Chipotle Sauce

Pork Enchiladas with Smoky Chipotle SauceRemember that Slow-Roasted Pulled Pork I posted a few weeks ago? It’s one of my very favorite weeknight staples.

Have you tried it yet? If not, get on it! You’re in for a treat 🙂 It makes killer sandwiches, of course, and the recipe makes plenty to freeze for later. Quantity is pretty important for a recipe like that—it’s called “slow-roasted” for a reason.Pork Enchiladas with Smoky Chipotle SauceI like to freeze the leftovers by the pound, which works out to about four loosely-packed cups of pulled pork. That way, I can thaw just a little bit at a time. You know, for more sandwiches. Or salads. Or nachos. Or eating directly out of the refrigerator.Pork Enchiladas with Smoky Chipotle SauceAll of those are great options (especially that last one), but these Pork Enchiladas with Smoky Chipotle Sauce are almost certainly my favorite way to repurpose my leftovers! Succulent pulled pork wrapped in tender corn tortillas, covered in a simple homemade sauce, smothered with monterey jack and baked until bubbly? Sign me up!Pork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle SauceI absolutely love these enchiladas. I made a big batch last weekend, ate them for dinner for four days, and was still sad to see them go! They’re meaty and smoky, cheesy without being greasy or heavy, and since the filling is prepared beforehand, they’re pretty low-maintenance as far as enchiladas go. Did I mention that the sauce can be made ahead, too?Pork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle Sauce would be great with rice and beans, but I like them paired with a big salad and a few slices of avocado. They’re also the sort of dish that works just as well for a weeknight as they do for a dinner party.Pork Enchiladas with Smoky Chipotle SauceOn that note, if you’re making these for a dinner party, I would like to be invited, okay? Okay.Pork Enchiladas with Smoky Chipotle Sauce

Pork Enchiladas with Smoky Chipotle Sauce
makes about 4-6 servings

Smoky Chipotle Sauce:
1 tablespoon canola oil
1/2 small onion, large diced
3-4 cloves garlic, crushed
1 28-ounce can whole peeled tomatoes
1-4 chipotles in adobo + 2 teaspoons of the sauce
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon smoked paprika
2 teaspoons sugar, honey, or maple syrup
1/2-1 teaspoon fine sea salt, divided
1 cup chicken or vegetable stock

For the enchiladas:
canola oil, for frying
12-16 corn tortillas
3 1/2 cups Smoky Chipotle Sauce
1 pound (about 4 cups) pulled pork
1/2 small onion, finely diced
8 ounces Monterey Jack cheese, shredded

Garnish (optional):
sliced scallions
chopped cilantro

Make the Smoky Chipotle Sauce. Heat oil in a heavy-bottomed pot over medium heat. Add diced onion and crushed garlic cloves and cook, stirring frequently, until onion has softened (about 7-10 minutes). Remove from heat. Add tomatoes, chipotles in adobo + sauce, cumin, oregano, smoked paprika, sugar, 1/2 teaspoon salt, and stock. Use a stick blender to purée until smooth. Alternatively, you may put all the ingredients, including onion and garlic, into a regular blender and purée.

Return pot to medium heat. Simmer, stirring frequently, for 10 minutes. Remove from heat. Taste and adjust the salt as necessary. Sauce may be made up to 2 days in advance and refrigerated.

Make the enchiladas. Heat 1/2 inch of canola oil in a small skillet over medium-high heat. Using tongs, briefly fry each tortilla for 5 seconds per side before laying on a plate.

Assemble the enchiladas. Preheat oven to 375F. Grease a large casserole (9×13″) with oil. Pour in 1 cup of sauce and spread it to cover the bottom of the pan. Set aside.

Pour 1 cup of the sauce in a shallow bowl or pie plate. Take tortillas one-by-one. Dip in the sauce to get a thin coat on both sides. Fill each tortilla with about 3-4 tablespoons of pulled pork and a sprinkle of diced onion. Roll them tightly before placing them seam-side down in the prepared pan. Once enchiladas are rolled, top with remaining sauce (about 2 cups) and cheese.

Bake 25-30 minutes, or until the cheese is brown at the edges. Let cool 10 minutes before serving. Garnish with sliced scallions and/or chopped cilantro, if desired.Pork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle Sauce

Advertisements

One Big Chocolate Chip Cookie

One Big Chocolate Chip CookieI know I’ve been keeping it savory and vaguely healthy this month, but I like to live on the edge. Especially on Saturday nights while wearing my softest/oldest/ugliest/best pajamas and a sweatshirt only the person who bought it in college (12 years ago!) could love.

(With a wardrobe like that, it’s a wonder that I’m single.)One Big Chocolate Chip CookieMy partying days are well behind me now. I don’t drink or smoke anymore. I quit Diet Coke completely and have cut my seltzer intake to a maximum of two a day. My coffee…well, that’s neither here nor there.One Big Chocolate Chip CookieThe point is that my list of vices is pretty short these days, but making myself One Big Chocolate Chip Cookie on the occasional late night is one that I have no intention of parting with. Sometimes you just need a cookie the size of your face. Sometimes it’s the answer to all your problems.

Well, a big cookie and acceptance. Acceptance is a pretty important important part of solving problems.One Big Chocolate Chip CookieBut this is a baking blog so…back to this big, no-sharing-required dessert for one (or two, if you’re feeling benevolent). It requires miniscule amounts of 8 ingredients that you likely already have, and only about 25 minutes start-to-finish.One Big Chocolate Chip CookieOne Big Chocolate Chip CookieOne Big Chocolate Chip CookieThis recipe differs drastically from that of my usual Chocolate Chip Cookies. For one, there’s no egg. I have tried many of the single big cookie recipes out there and have always been frustrated by the fact that they require you to scoop one tablespoon of a beaten egg. Have you ever tried to measure a spoonful of beaten egg? It’s stupidly difficult. Also, what do you do with the leftover two tablespoons of beaten egg?!

This is the sort of baking silliness that infuriates me (clearly), so I found a way around it. This recipe mitigates the egg-measuring problem by swapping in one teaspoon of water, and it works incredibly well. I wouldn’t try this for any large-batch cookie recipes, but it works here.One Big Chocolate Chip CookieOne Big Chocolate Chip CookieThe other differences from my regular recipe are less…scientific. I use melted butter here because creaming one tablespoon of butter is ridiculous and unnecessary. Oh, and there’s no need to chill your dough. This recipe is meant to be made on the fly and enjoyed while the chocolate is still melty.One Big Chocolate Chip CookieMelted chocolate + soft centers + chewy caramelized edges = ❤ ❤ ❤ One Big Chocolate Chip CookieA quick word about leaveners before I get to the recipe. I tested this recipe seven times (!) with both baking soda and baking powder. Baking soda, which I use in my large-batch recipe because it produces browner cookies with more surface area, won out, but just barely.

Generally speaking, baking soda and baking powder are not interchangeable, but this is one recipe where you can use either one (in a 1/8 teaspoon volume) and still have a quality cookie. The baking powder version will be a bit thicker and won’t have the same dark, buttery edges as the baking soda version, but it will still be delicious. This soda/powder swap will not work for many (if any) other recipes, but it works here. I thought about leaving this information out of this post, but I don’t want a lack of leavener to come between you and a cookie the size of your face.One Big Chocolate Chip CookieThank me later.One Big Chocolate Chip Cookie

One Big Chocolate Chip Cookie
makes 1 large cookie

1 tablespoon unsalted butter, melted
2 tablespoons light or dark brown sugar, packed
1 teaspoon water (not cold)
1/8 teaspoon pure vanilla extract
3 tablespoons all-purpose flour
1/8 teaspoon baking soda*
pinch of Kosher or sea salt
2 tablespoons semisweet chocolate chips, plus more for optional topping

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

In a small bowl, use a fork to whisk together melted butter and brown sugar. Mix in water and vanilla. Add flour, baking soda and salt, and whisk until a dough forms. Use a silicone spatula or spoon to mix/fold in chocolate chips.

Use your hands to form dough into a ball and place on parchment. Dot with additional chocolate chips (for aesthetic purposes), if desired. Bake for 14-16 minutes or until edges have darkened to a golden brown color and center is still a bit pale.

Let cookie cool on the pan for 5-7 minutes before using a spatula to remove it to a plate. Enjoy.

Note:

An equal volume of baking powder will work in place of baking soda. The cookie it produces will be a bit thicker and paler, but still delicious. I do not recommend swapping baking soda and baking powder in any other recipes.One Big Chocolate Chip CookieOne Big Chocolate Chip CookieOne Big Chocolate Chip Cookie

Roasted Butternut Squash Soup with Maple-Chile Butternut Seeds

Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsI love January on this blog. It’s not that I’m not into making desserts all the time—and you know I can’t quit baking completely—but it’s really fun to share recipes that are part of my everyday life. The sorts of things that I make on the weekends and then delegate as lunch or dinner for the next four days. #singlelady Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsI’ve been making this Roasted Butternut Squash Soup for the last few months and I can’t get enough. It’s super simple to put together and very wholesome and comforting.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsDid I mention that it’s made almost entirely of vegetables and contains zero dairy? This soup’s creamy, velvety texture comes from one unsuspecting secret ingredient: a turnip.* It’s diced up and roasted with the butternut squash until everything is golden and sweet. Yum.

*Yes, the turnip pictured is comically large. That’s what I get for shopping ten minutes before close on a Friday night.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsThe roasted vegetables are then combined with some softened aromatics and stock (chicken or vegetable, whatever you have on hand), simmered for a few minutes, and puréed into a thick, rich, nutritious soup.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup provides a great blank slate for any number of garnishes. I was tempted to go with crispy bacon or even a wintry pesto, but decided instead to make something out of the seeds from my butternut squash!Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsWhile the vegetables were roasting, I rinsed the seeds to remove the fibrous squash innards. Then I toasted them in a dry pan just until they started to pop. After that, I added some olive oil, maple syrup, ancho powder, cayenne and salt, and stirred until they were brown and crispy.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsThe results are spicy, salty, sweet Maple-Chile Butternut Seeds, perfect for garnishing soup. Or eating by the tiny handful while you wait for your subpar Chinese takeout to arrive, which is exactly what happened to these. Ah, well.Roasted Butternut Squash Soup with Maple-Chile Butternut Seeds

Roasted Butternut Squash Soup
makes 4-6 servings

1 2 lb butternut squash
1 large or 2 medium white turnips
3 tablespoons olive oil, divided
1 large or 2 small Spanish onions, 1/2-inch diced
3-5 cloves garlic, crushed
4 cups chicken or vegetable stock
2 cups water
2 bay leaves
1/2-3/4 teaspoon fine sea salt
1/4-1/2 teaspoon freshly cracked black pepper

Preheat oven to 425F.

Peel butternut squash and use a large, sharp chef’s knife to cut it into 1-inch chunks. Reserve seeds for Maple-Chile Butternut Seeds (recipe below).

Peel turnip(s) and cut into 1-inch chunks. Place turnip and butternut squash pieces on 2 dry rimmed baking sheets. Drizzle each pan with 1/2 tablespoon (1 1/2 teaspoons) olive oil and toss to coat vegetables. Roast 50-60 minutes, tossing every 25 minutes. They should be soft and caramelized in places. (The roasting time is a good time to make Maple-Chile Butternut Seeds.)

Heat remaining 2 tablespoons of olive oil in a 6-quart soup pot over medium heat. Add diced onion and crushed garlic cloves and cook, stirring frequently, until onion has softened. Stir in roasted vegetables. Add stock, water, and bay leaves. Turn heat to high. Bring to a boil, reduce to a simmer, and cook for 15 minutes.

Remove pot from heat. Discard bay leaves. Use a stick-blender to purée soup. Season with salt and pepper, as desired.

Serve soup with butternut seed garnish. Leftovers will kee in an airtight container in the refrigerator for up to 4 days.

Maple-Chile Butternut Seeds
makes about 1/3 cup

~1/3 cup butternut squash seeds (from 1 butternut squash)
1 teaspoon olive oil
1/4 teaspoon ground ancho, chipotle or other chile powder
pinch of ground cayenne pepper
pinch of fine sea salt
2 teaspoons pure maple syrup

Place squash seeds in a small mixing bowl and cover with water. Use your fingertips to remove pithy squash innards from seeds, discarding them as you go. Pour seeds through a colander and remove any remaining pith.

Place seeds in an even layer on a clean, dry kitchen towel (or double layer of paper towels). Blot dry with another kitchen towel (or paper towel).

Heat a medium heavy-bottomed skillet over medium-low heat. Add squash seeds and toast, stirring every minute or two, until they start to pop. Do not burn.

Reduce heat to low. Stir in olive oil. Return heat to medium-low and cook, stirring frequently, until they begin to darken and pop again. Do not burn.

Mix in chile powder, cayenne, salt, and maple syrup. Stir constantly for 1-2 minutes, until the seeds clump. Remove from heat.

Transfer seeds to a plate and let cool completely. Serve with Roasted Butternut Squash Soup.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut Seeds

Cornmeal Biscuits

Cornmeal BiscuitsOn the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, and chocolate pudding for dessert, but determining which carby side to serve was more difficult.Cornmeal BiscuitsI mean, I get it. When you’ve got a warm bowl of chili on a cold winter’s night, deciding between a wedge of cornbread or a flaky biscuit is like deciding which child you like better.

But actually probably not because children and bread are not the same. Oops.Cornmeal BiscuitsCornmeal BiscuitsCornmeal BiscuitsCornmeal BiscuitsIf you’ve ever found yourself in a cornbread vs. buttermilk biscuits quandary, this is a recipe for you! There’s no more need for minor bread-related anxiety—these Cornmeal Biscuits are the best of both worlds 🙂 Cornmeal BiscuitsThey’re essentially buttermilk biscuits with yellow cornmeal swapped for some of the flour. The resulting biscuits are buttery and tender in the centers, but have crispy, nubbly edges from the coarse texture of the cornmeal.Cornmeal BiscuitsCornmeal BiscuitsThey’re perfect by themselves or with a pat of butter…Cornmeal BiscuitsCornmeal BiscuitsCornmeal Biscuits…but I think they’re especially good with a drizzle of Habanero Honey.Cornmeal Biscuits

Cornmeal Biscuits
makes about 11 biscuits

1 1/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold, cut into cubes
2/3 cup buttermilk, very cold

For finishing:
2 tablespoons unsalted butter, melted

For serving:
butter
jam
honey (habanero or otherwise)

Preheat oven to 425F. Line a baking sheet with parchment. Set aside.

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add butter and use a pastry blender (or two forks or very clean fingertips) to break it down until the largest pieces are the size of small peas. Use a silicone spatula or wooden spoon to stir in buttermilk until a dough forms.

Flour a surface and your fingertips. Turn dough onto the surface and pat until it’s 1/2-inch thick. Use a 2 1/2-inch biscuit cutter to cut biscuits. Make sure to cut directly down—do not twist. Place cut biscuits a couple of inches apart on prepared baking sheet. Chill dough/baking sheet if anything becomes too warm/sticky at anytime in this process.

Bake biscuits 12-15 minutes, or until puffy and golden. Remove from oven and brush tops with melted butter.

Let biscuits cool until you can handle them. Serve with butter, jam, and/or honey, if desired.

Cornmeal Biscuits are best the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.Cornmeal BiscuitsCornmeal BiscuitsCornmeal Biscuits

Potato Soup

Potato SoupWhat was the first recipe you ever committed to memory?Potato SoupFor me, it was this Potato Soup—my mom’s. It was our traditional pre-church Christmas Eve dinner for our entire childhood. Every year, Mom would make a double batch and serve it with a spinach salad and warm rolls. It was a tradition we all loved and something we remember fondly.

As we got older and were more able to help in the kitchen, it fell to my little sister and me to make the soup (and the Christmas morning breakfast casserole) while Mom worked on other holiday-related tasks. It was fun to help out, and Mom’s Potato Soup is so simple that it wasn’t long before I ceased needing to peek at the recipe card and started making it from memory.Potato SoupSince then, I’ve made Potato Soup for friends, boyfriends, student film shoots, and even once for 125 Hurricane Katrina relief volunteers. My sister doesn’t even particularly like white potatoes,* but she had no problem putting away this soup on Monday night. Everybody—and I mean everybody—loves this soup.

*She also doesn’t like cinnamon rolls and stuffing. Freaking weirdo.Potato SoupIt’s easy to see why. My mom’s recipe is simple and straightforward. There are only seven ingredients (plus salt and pepper), so the flavors of buttery potato, onion, and garlic really shine through. Half-and-half is swapped for the usual heavy cream, so this soup won’t weigh you down either.Potato SoupAll that rich, creamy deliciousness is accented with a sprinkle of celery seed…Potato Soup…and melty cheddar, crispy bacon, and fresh scallions.Potato SoupIt doesn’t get simpler or more delicious than that.Potato Soup

Potato Soup
makes 3-4 servings

2 pounds red potatoes (about 7-8 potatoes)
2 quarts (8 cups) chicken or vegetable stock
2 tablespoons unsalted butter
1 large white or Spanish onion, diced small
3-4 cloves garlic, minced
1/2 teaspoon celery seed
1/2 cup half-and-half
1/4-1/2 teaspoon fine sea salt
1/4 teaspoon freshly cracked black pepper

For serving:
shredded cheddar cheese
crispy bacon, crumbled or chopped
sliced scallions

This recipe makes enough for 3-4 people. If you have very hungry people and/or want seconds, double the batch.

Peel potatoes and cut into 2-inch chunks (mine were quartered). Place them in a large (6+ quart) heavy-bottomed pot and add stock. Cover and bring to a boil over high heat. Remove lid and reduce heat to medium-high. Continue to cook until potatoes are fork-tender, about 20 minutes.

Meanwhile, melt butter in a medium sauté pan over medium heat. Cook diced onion until translucent (but not brown), about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat. Set aside.

Set a large strainer over a large heatproof bowl. Pour potatoes & stock through the strainer, reserving stock.

Place potatoes back in the pot. Add onion mixture. Use a potato masher to mash potatoes until no large chunks remain. Stir in reserved stock (about 4 cups). Cover pot and bring to a simmer over medium-high heat. Reduce heat to medium and cook, scraping the bottom of the pot frequently to prevent burning, until thickened a reduced slightly (about 20-30 minutes).

Remove soup from heat. Stir in celery seed and half-and-half, followed by salt and pepper.

Place soup over medium-low heat (do not boil) for 5-7 minutes, just to bring it back to temperature.

Serve soup with cheddar, bacon, and/or scallions, if desired. Leftovers will keep covered in the refrigerator for 3-4 days.Potato SoupPotato Soup