Category Archives: Entertaining

Palmiers, Two Ways

Palmiers, Two Ways Palmiers (you might know them as “Elephant Ears”) are a simple pastry made by rolling a thin layer of filling into a sheet of flaky pastry dough. If you’re anything like me, you spent way too much of the early 2000s watching Ina Garten make them on the Food Network.

The whole appeal of palmiers is that they’re stupid easy and make you look like you know things about French pastry. It’s super common to use frozen puff pastry for palmiers–Ina does it, and until a couple of weeks ago, that’s all I’d ever used too. After using a sheet of rough puff pastry leftover from making Maple Pear Tarts though, I don’t think I’ll ever go back to using the packaged stuff. I mean, look at these layers 😍

Palmiers, Two Ways You can certainly use frozen puff pastry (preferably the all-butter stuff) for today’s recipes, but I encourage you to try your hand at making rough puff. Pastry is intimidating to many home cooks, but this one is about as easy as if gets. As I said a couple of weeks ago, it’s easier than pie dough.

Palmiers, Two Ways The possibilities for filling are nearly endless. Since the pastry doesn’t contain any sugar on its own, it works well with both sweet and savory fillings. Basically, if it can be spread or scattered, it can almost certainly be rolled into a palmier. I mean, if you play your cards right, you can start and end your meal with these elegant little pastries.

Palmiers, Two Ways If you’re looking for a way to spice up your Turkey Day hors d’oeuvres spread, look no further than my Spinach Artichoke Palmiers. They’re filled with a slightly deconstructed version of my mom’s Artichoke Dip: a slick of mayonnaise, some chopped artichokes, and grated parmesan. I added spinach to bulk them up a bit, but you can leave it out if you like. I might swap it for chopped green chilies next time.

Palmiers, Two Ways As far as dessert goes, I love the idea of serving a plate of Pumpkin Palmiers alongside a pot of coffee. And pie.

Palmiers, Two Ways What?! It’s Thanksgiving. It’s a two-dessert day. Three, if you count the Apple Cider Coffee Cake that you absolutely should make for breakfast. Anyway…

Palmiers, Two Ways Pumpkin Palmiers are filled with a very pared down version of pumpkin pie filling: a light brushing of butter, pumpkin purée, three tablespoons of light brown sugar, and some pumpkin pie spice. Mix everything up and spread it all over the pastry.

Palmiers, Two Ways Roll up the dough and give it a chill.

Palmiers, Two Ways Slice up the palmiers and give them a quick brush with milk and a sprinkling of coarse sugar.

Palmiers, Two Ways If you’re making the Spinach Artichoke version, swap the sugar for parmesan–toasty cheese, y’all 🙌🏻🙌🏻

Palmiers, Two Ways No matter which kind of palmiers you’re making, the baking process is the same. Let them go for ten minutes at 400F. Flip them over, brush them with more milk and sprinkle on more coarse sugar (or cheese). Let them bake for ten more minutes and then, well…

Palmiers, Two Ways This is the part where you pretend you know things about French pastry.

And I mean, after making palmiers from scratch, you sort of do.

Spinach Artichoke Palmiers {Elephant Ears}
makes about 1.5 dozen small pastries

Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the palmiers:
1 14 ounce can artichoke hearts in water
5 ounces frozen chopped spinach, thawed
3 tablespoons mayonnaise
1 cup grated Parmesan or grana padano cheese, divided
freshly ground black pepper, to taste
3-4 tablespoons milk

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the palmiers. Line a plate with paper towels. Drain artichoke hearts and transfer to a cutting board. Blog with paper towels. Slice them in half lengthwise and then into 1/2-inch pieces. Transfer to paper towel-lined plate and set aside.

Place thawed chopped spinach in the center of a clean hand towel. Working over a bowl or sink, gather the edges of the towel and wring out all the excess water from the spinach. Set aside.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Spread mayonnaise onto the dough, leaving a thin border on the edges. Scatter artichoke hearts and spinach over the top, followed by 1/2 cup of the Parmesan and a few grinds of black pepper. Working with one side at a time, tightly roll the two long sides of the dough toward each other until they meet in the middle. Carefully wrap the long tube of dough with plastic wrap and refrigerate for 1 hour.

Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Remove filled dough from the refrigerator, unwrap, and transfer to a cutting board. Blocking the end with your fingers or a bench scraper (so no filling gets out), use a sharp chef’s knife to cut the dough in 1/2-inch slices and place them about 2 inches apart on the prepared pan. Brush with milk and sprinkle with Parmesan. Bake 10 minutes. Flip palmiers with a spatula, brush with more milk and sprinkle with more Parmesan. Bake an additional 10 minutes.

Let cool for 5-10 minutes on the pan on a rack before removing to a serving plate. Palmiers are best the day they are made.

Pumpkin Palmiers {Elephant Ears}
makes about 1.5 dozen small pastries

Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the palmiers:
1/2 cup pure pumpkin purée
3 tablespoons light brown sugar, packed
1 teaspoon pumpkin pie spice
1 tablespoon butter, melted
3-4 tablespoons milk
1 tablespoon coarse sugar (I used turbinado)

Make the palmiers. In a small bowl, use a fork to whisk together pumpkin purée, light brown sugar, and pumpkin pie spice. Set aside.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Brush dough with butter. Spread pumpkin filling onto the dough, leaving a thin border on the edges. Working with one side at a time, tightly roll the two long sides of the dough toward each other until they meet in the middle. Carefully wrap the long tube of dough with plastic wrap and refrigerate for 1 hour.

Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Remove filled dough from the refrigerator, unwrap, and transfer to a cutting board. Blocking the end with your fingers or a bench scraper (so no filling gets out), use a sharp chef’s knife to cut the dough in 1/2-inch slices and place them about 2 inches apart on the prepared pan. Brush with milk and sprinkle with coarse sugar. Bake 10 minutes. Flip palmiers with a spatula, brush with more milk and sprinkle with more coarse sugar. Bake an additional 10 minutes.

Let cool for 5-10 minutes on the pan on a rack before removing to a serving plate. Palmiers are best the day they are made.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}

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This year will be an unusual Thanksgiving for my family. Not only will all of us be together over the holiday, but we’re also going to be home in Fort Worth and we’re going to make the big meal ourselves. I honestly can’t remember the last time we did all that–I think I was eleven!

Since we’ll be cooking in my mom’s kitchen, she’s the lady in charge. So far, she’s requested a Butterscotch Cream Pie. Other than that, nothing’s set in stone.* None of us are particularly fond of turkey, so we’re not married to the traditional meal.

Note: I mean, there will be Artichoke Dip. It’s not the holidays without Artichoke Dip.

Now, I can live without the traditional sweet potatoes, the cranberry sauce, and even the rolls. I generally don’t care for gravy, so that’s no biggie. But stuffing…well, it’s my lone non-negotiable side dish.

I’ve already got a great stuffing recipe in the archives–the base is homemade cream biscuits! I love that recipe, but I’m going in a different direction this year. My little sister has cut gluten out of her diet over the past several months, so this year, I’m using my accidentally-gluten-free Southern-Style Cornbread as the base, and doctoring it up with apples and fennel. So freaking good, y’all.

Cornbread Stuffing with Apple & Fennel might be my new favorite Thanksgiving side. The southern cornbread makes for a super savory base, but the pops of sweetness from the apples and fennel keep it interesting. Adding to the flavor are all the aromatics (celery, onion, garlic) and herbs (parsley, sage, thyme) you’d expect in a stuffing, plus some vegetable stock. Oh, and butter–a whole stick. It’s holiday food, not everyday food.

My grandmother (the one with the biscuits and Lemon Meringue Pie) made a cornbread dressing that was so dense and moist that it could be sliced into squares. (It also had hard-boiled eggs in it. 😬😫😑) This recipe has very little in common with hers. While it’s definitely moist and buttery, this stuffing cannot be sliced and requires a serving spoon.

With Thanksgiving just fifteen days away, I can’t wait to share this with my family. The cornbread base gives a nod to our Texan heritage, the apples and fennel are seasonal and delicious, and it’s all gluten-free, so everyone can enjoy it. Oh, and it can’t be sliced and stacked like a pyramid on a serving dish, so we’ve got something for which to be thankful.

Cornbread Stuffing with Apple & Fennel {Gluten-Free}
makes 8 servings

Southern-Style Cornbread:
2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
1 1/2 cups buttermilk
2 large eggs, room temperature
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon bacon fat (or neutral-flavored oil)

Preheat oven to 425F.
In a large mixing bowl, whisk together cornmeal, baking powder, and salt. Set aside.

Combine buttermilk and eggs in a measuring cup. Whisk together with a fork. Fold into dry ingredients. Fold in melted butter.

Heat an 8- or 9-inch oven-safe skillet over medium-high heat for at least 3 minutes. Add bacon fat and coat. Add cornbread batter. Cook for one minute before transferring to the oven. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.

Cool completely in the pan on a rack.

For the stuffing:
1 recipe Southern-Style Cornbread, cut into cubes, stale
8 tablespoons (1 stick) unsalted butter, divided
1 medium white onion, small diced
2-3 stalks celery, small diced
1 bulb fennel, trimmed and small diced
2 large baking apples, peeled and small diced
3 large cloves garlic, minced
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme leaves
1/4 cup chopped fresh parsley
2-2 1/2 cups vegetable broth, divided
1/2-3/4 teaspoon Kosher or sea salt
1/2 teaspoon freshly cracked black pepper

Remove cornbread from the pan and slice into 1/2-inch cubes. Spread cubes onto a dry sheet pan and let sit uncovered overnight.

Preheat oven to 350F. Butter a 9×13-inch casserole. Set aside.

Melt 4 tablespoons of butter a heavy skillet over medium heat. Add onion, celery, fennel, apples, and garlic, and cook for about 10 minutes or until soft. Add sage, thyme, and parsley and cook until fragrant, about a minute. Pour in 1 cup of vegetable broth and turn the heat up to medium high. Once liquid comes to a simmer, remove pan from heat.

Transfer dry cornbread cubes to a large mixing bowl. Pour in the vegetable mixture and mix until combined. Add 1/2 teaspoon of salt and pepper. Taste and adjust seasonings.

Melt 4 tablespoons butter and add to the stuffing. Fold in an additional 1-1 1/2 cups vegetable broth, depending on your taste.

Cover pan with foil. Bake 30 minutes. Remove foil and bake an additional 10 minutes. Let cool for 10 minutes before serving.

Chocolate Mousse Cake

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A friend of mine ordered a Chocolate Mousse Cake a couple of weeks ago. I had never made one, but said yes and then figured it out. I occasionally like to live on the edge.

As with most baking experiments, I anticipated that it’d either be terribly difficult/never to be made again, or I’d pick up a new skill. What I didn’t expect was how easy this cake would be.

I mean really, really easy.

Like so easy, you’re going to wonder why you haven’t been making this for years.

Chocolate Mousse Cake does take time–the cake base has to cool and there’s a long chill once the mousse layer is added–but none of the steps are difficult at all. And at the end, you have this three-layered beauty of a cake that’s airy on the top, rich on the bottom, and completely loaded with chocolate flavor. Oh. My. Goodness.

The base of this cake is my grain-free version of Molly Wizenberg’s Winning Hearts & Minds Cake. This seven-ingredient, no-mixer cake is delightfully easy and so delicious, it’s stupid. I have made it so many times that I have memorized the recipe–once I make it for someone, they request it over and over. I’ve yet to find anyone who doesn’t love it! It’s really hard to improve on this chocolate cake, but piling it high with chocolate mousse is a good start 😊

And speaking of chocolate mousse, this one is super simple to make. There’s no gelatin or egg whites here–this recipe is basically just chocolate, whipped cream, and a cocoa powder slurry. Just gently fold it all together and pile into the pan with the cake. Press some plastic wrap to the top and chill it until the mousse is firm.

When the mousse is ready, run a knife around the edge of the pan and release the springform. Whip some cream, pile it onto the mousse and spread it into an even layer. Smooth the edges, scatter some chocolate curls over the top, and try not to eat the whole thing. With dense cake, fluffy chocolate mousse, and whipped cream, it’s a real concern 🤣

Y’all. Y’all! Chocolate Mousse Cake is going to be my new go-to for all occasions. The ease-to-“OMG” ratio is off the charts! This cake is just as at home at a casual fall picnic as it is at a dinner party. And since it’s gluten-free, it might be one dessert that everyone at your Thanksgiving table can agree on.

Chocolate Mousse Cake: it brings people together.

Chocolate Mousse Cake {Grain-Free}
mousse adapted from Brown Eyed Baker
makes one 9-inch round cake

Cake:
7 ounces bittersweet chocolate, chopped
7 ounces unsalted European-style butter, cut into small pieces
1 1/3 cups granulated sugar
5 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon cocoa powder (natural or Dutch process)
1/2 teaspoon Kosher or sea salt

Mousse:
7 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder (natural or Dutch process)
3 tablespoons hot tap water
1 1/2 cups heavy cream, cold
1 teaspoon pure vanilla extract
1 1/2 tablespoons confectioner’s sugar
pinch of Kosher or sea salt

Whipped Cream & Garnish:
1 1/2 cups heavy cream, cold
2 tablespoons confectioner’s sugar
chocolate curls, for garnish (optional)

READ THE ENTIRE RECIPE BEFORE PROCEEDING.

Preheat oven to 375F. Grease a 9-inch springform pan with butter. Line the bottom with parchment and grease again. Set aside.

In a double boiler or the microwave, melt dark chocolate and butter together, stirring occasionally, until smooth. Whisk in sugar. Allow to cool slightly.

Whisk in one egg at a time, combining completely after each addition. Stir in vanilla. Whisk in cocoa powder and salt, scraping down the bowl as necessary. Pour batter into prepared pan. Bake for 20-25 minutes, until the center jiggles just slightly when the pan is jostled. Let cool completely in the pan on a rack, about 90 minutes to 2 hours. Do not remove the springform. Cake may be made up to a day in advance.

Make the mousse. In a double boiler or the microwave, melt dark chocolate, stirring occasionally, until smooth. Let cool to room temperature.

In a small bowl, whisk together cocoa powder and hot tap water.

In a large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and salt. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Transfer melted chocolate to a medium-large mixing bowl. Use a silicone spatula or wooden spoon to stir the cocoa powder mixture and 1/3 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate until no white streaks remain.

Pile the mousse on top of the cooled cake (still in the pan). Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Stick a layer of plastic wrap to the surface of the mousse. Refrigerate for at least 3 hours or overnight.

Remove cake from the refrigerator and let sit at room temperature for 30 minutes. Remove plastic wrap. Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform.

Make the whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Garnish with chocolate curls, if desired.

Serve cake immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.

Maple Pear Tart

1 Reply

Halloween is over and Thanksgiving is coming up. You know what that means…

Pie Season!!! 🍁 🍃 🍂🍁 🍃🍂🍁🍃🍂🍁🍃🍂🍁🍃🍂

In the weeks leading up to Thanksgiving, I’ll be sharing a few new pie recipes, along with some other desserts, appetizers, and a Turkey Day side dish or two 😍😍😍

Today’s recipe isn’t exactly a pie–it’s a tart. A Maple Pear Tart. Like maple-glazed pears baked on the crispiest, butteriest crust that’s ever come out of my kitchen. This tart looks very fancy, but it is super easy to make. It’s literally easier than pie.

Let’s talk about the crust. It’s a simplified, homemade version of puff pastry, often called “Rough Puff.” I’ve used it for cheater croissants and for a few other things for which most people use frozen pastry, and I am consistently amazed that something I made in my kitchen could be so deeply buttery and flaky. Oh y’all, this is goooood.

If the idea of making your own puff pastry–even the easy version–puts fear in your heart, you may use the frozen all-butter stuff. But really, there is nothing to fear. This tart is easier than pie, and this pastry dough is easier than pie dough.

Just cut European-style butter into some flour and little salt…

add some cold milk…

fold it all into a dough…

pat it into a rectangle…

and give it a few rolls and folds.

Wrap your rough puff pastry in plastic and throw it in the fridge for an hour (or up to two days). When you’re ready to make your tart, peel two pears and slice them as thinly as you can. You might want to break out your mandolin. If you don’t have one of those handy gadgets (I don’t), you can use a chef’s knife. Just slice the pears as. thin. as. possible.

Grab that cold pastry from the fridge, unfold it, and roll it into a 10×14″ rectangle. Fold the edges over and crimp ‘em, then dock the center with a fork. It doesn’t have to be beautiful–mine certainly wasn’t.

Seriously, it doesn’t matter at all. Sliced pears, a bit of sugar and butter cover all manner of ugly crimping.

Bake it up! Some big bubbles may form despite the docked crust–just pop ‘em with a knife. It’s way fun.

Paint the pears with a couple of tablespoons of maple syrup.

YUM.

Slice the tart into eight pieces and serve it to people you love.

Isn’t that beautiful?! Those pears and that golden pastry are as visually stunning as they are delicious.

Oh, I just love Pie Season.

Maple Pear Tart
makes one tart

Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the tart:
2 large baking pears (I used a Bosc and a Bartlett)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces
2 tablespoons pure maple syrup

For serving:
whipped cream (optional)

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Fold edges over about 1 inch and crimp with a fork. Dock center of the dough with a fork. Refrigerate while you prepare the pears.

Peel pears and slice in half lengthwise. Remove stems and seeds. Using a knife or mandolin, slice pears as thinly as possible, about 1/8-1/16 of an inch. Arrange pear slices decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.

Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Slice into pieces. Serve immediately with whipped cream, if desired.

Tart is best eaten the day it’s made. Pastry will soften after several hours.

Mushroom Enchiladas with Pumpkin Seed Mole {Pipián Verde}

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If there were ever a time for comfort food, it’s today.

Our family dog, Stella Rose, died Monday evening, just one day after her thirteenth birthday. My sisters and I were informed of her passing last night, and while I had already written half a post about these enchiladas, suddenly another rant about the lack of quality Mexican food in New York City seems so…trivial.

But! This is a food blog, so I am going to talk about enchiladas anyway.

Before I do though, let me say that I loved this happy little dog with all my heart and that I am so glad she was part of our family. Dinners at home in Fort Worth won’t be the same without the jingle of her collar as she wanders under the table looking for scraps and scratches between the ears. She was a mess–but a sweet mess–and she will be missed by many.

So today, let’s eat comfort food. For me, that’s usually something Tex-Mex or Mexican-inspired. On this terribly difficult day, these Mushroom Enchiladas with Pumpkin Seed Mole {Pipián Verde} totally fit the bill.

This recipe is my at-home take on my favorite dish from Alma, a wonderful Mexican restaurant on the western edge of Brooklyn. In fact, it may be the only Mexican restaurant in New York City that I would actually call wonderful. Alma’s menu doesn’t really cross over into Tex-Mex territory, but that doesn’t matter when there are blow-your-mind-fantastic vegan enchiladas to be had.

While I’m not usually interested in enchiladas that don’t involve copious amounts of melted cheese, I make an exception for these. With all the meaty (and meatless!) goodness from the 2+ pounds of mushrooms, the tender corn tortillas, and the earthy, spicy pumpkin seed mole,* there certainly isn’t any lack of flavor. And since I am currently trying to improve my eating habits, these are a great way to get a few extra nutrients into my diet.

*Note: Mole (pronounce moh-leh) is a name for a variety of Mexican sauces made from chili peppers, fruits, nuts, and/or seeds. Mole made from pumpkin seeds (pepitas) is called pipián.

As with most from-scratch enchilada recipes, Mushroom Enchiladas with Pumpkin Seed Mole {Pipián Verde} are an undertaking. Start-to-finish, it takes me just over two hours to make a batch. This process can be shortened by preparing the mushrooms a day ahead, but I don’t recommend making the pumpkin seed mole in advance. Don’t let that deter you–it really doesn’t take much time to make the sauce.

Just roast a bunch of jalapeños, a poblano, half an onion, some garlic, and some pepitas (green pumpkin seeds)…

then blitz it all with some cilantro, spices, and vegetable stock…

pour it all over the mushroom enchiladas and bake for twenty minutes or so.

If you really can’t imagine enchiladas without cheese, you may sprinkle some queso fresco over the top. I, however, prefer to garnish these with more toasted pepitas. I like the extra crunch. And I think they’re pretty.

I have made these enchiladas twice in the last two weeks and I’m still thinking about them. This is comfort food that nourishes my body and soothes my soul–on a day like today, I can’t ask for anything more.

Rest in peace, sweet little old lady dog.

Mushroom Enchiladas with Pumpkin Seed Mole {Pipián Verde}
makes about 12 enchiladas, 4-6 servings

Mushroom Filling:
36 ounces mushrooms (I used white button, cremini, and shiitake)
2 tablespoons olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ancho chile powder (or any other chile or chili powder)
1/8 teaspoon ground cayenne pepper
1/2 Kosher or sea salt

Pumpkin Seed Sauce/Pipián Verde:
4 jalapeño or serrano peppers, stems removed
1 poblano pepper, stem and seeds removed
1/2 large white onion, peeled and sliced in half
5 large cloves garlic, unpeeled
2 tablespoons olive oil, divided
1 1/3 cups raw pepitas (green pumpkin seeds)
1/2 cup chopped cilantro
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper (optional)
1/2 teaspoon Kosher or sea salt
2 cups low sodium vegetable stock, divided

For Assembly:
vegetable or canola oil
12-14 corn tortillas
2-3 tablespoons pepitas, toasted

Clean and thinly slice mushrooms. Heat a heavy-bottomed skillet over medium-high heat. Add olive oil and swirl to coat. Working in batches, brown the mushrooms. Season with cumin, chile powder, cayenne, and salt before removing from heat. Set aside.

Make the sauce. Preheat oven to 375F. Line a rimmed baking sheet with parchment.

Make the sauce. Slice jalapeños and poblano in half lengthwise. Slice 1/2 white onion into two pieces. Place peppers and onion, along with unpeeled garlic cloves, on prepared pan. Drizzle with a tablespoon of olive oil. Roast 20-25 minutes.

Place pepitas on an ungreased rimmed baking sheet. Roast 5 minutes, until fragrant. They may make a faint popping/squeaking sound as they cook.

Transfer pepitas and vegetables to a high-powered blender. Add 1 tablespoon olive oil, cilantro, dried oregano, cumin, optional cayenne, salt, and 1 cup of vegetable stock. Blend until thick and velvety. Add remaining stock and blend until smooth. Set aside.

Assemble the enchiladas. Pour 1/2-inch of vegetable or canola oil into a heavy-bottomed skillet. Heat over medium-high heat. Use tongs to briefly fry each tortilla for five seconds per side before setting aside on a plate.

Grease a 9×13-inch casserole or baking dish. Spread 1/2 cup of the sauce over the bottom of the pan. Working with one tortilla at a time, top with 2-3 tablespoons of mushrooms, roll tightly, and place seam-side-down in prepared pan. Repeat process until all mushrooms have been used. Top with sauce and cover the pan with foil. Bake 15 minutes. Remove foil and bake an additional 5-10 minutes, until golden at the edges. Scatter more toasted pepitas over the top. Let cool ten minutes before serving.

Enchiladas are best the day they are made. Leftovers will keep in an airtight container in the refrigerator for up to three days.

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Category Archives: Entertaining

Palmiers, Two Ways

Cornbread Stuffing with Apples & Fennel {Gluten-Free}

Chocolate Mousse Cake

Maple Pear Tart

Mushroom Enchiladas with Pumpkin Seed Mole {Pipián Verde}