My favorite thing in LA

I am irrationally happy to have this recipe, from the taco stand that I ate at almost every Friday night when I lived it LA.  For years, I had the chicken enchilada suiza, but then I went for brunch one day and ordered the classic hangover cure of Chilaquiles.  It was all the deliciousness of the enchiladas, but with crispy chips.  This is one of my favorite foods, and I've been unsuccessful at recreating them.  But now I have the actual recipe!

Chilaquiles Verdes

- serves 4 -

Adapted from L.A.'s Original Farmers Market Cookbook by JoAnn Cianciulli.

Ingredients

Salsa Verde

8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/3 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil

Vegetable oil for frying
12 six-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey Jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped cilantro
Crema fresca or sour cream for garnish

Procedure

1. To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.

2. Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt and broth. Continue to puree until smooth. You should have 1 quart of salsa verde.

3. Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you fry the chips.

4. Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375& deg F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.

5. Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)

6. To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir it for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to brake the chips. Sprinkle the Jack cheese on top and let it melt.

7. Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.

Lemon Bars are easy

Shhh... don't tell, but this is an America's Test Kitchen recipe.

INGREDIENTS

The Crust
1 3/4	cups unbleached all-purpose flour
2/3	cup confectioners' sugar , plus extra to decorate finished bars
1/4	cup cornstarch
3/4	teaspoon table salt
12	tablespoons unsalted butter (1 1/2 sticks).
Lemon Filling
4	large eggs , beaten lightly
1 1/3	cups granulated sugar
3	tablespoons unbleached all-purpose flour
2	teaspoons grated lemon zest from 2 large lemons
2/3	cup lemon juice from 3 to 4 large lemons, strained
1/3	cup whole milk
1/8	teaspoon table salt

INSTRUCTIONS

1. Line a 9x13 pan with parchment, preheat oven to 350.

   Combine flour, confectioners' sugar, cornstarch and salt, cut in butter.  (either use cool but softened butter in the food processor, just until crumbly), or grate frozen butter into flour mix and rub between hands until sandy.  Press into lined pan, chill for 30 minutes, then bake for 20 minutes - crust should be decidedly golden brown.  

   Whisk eggs, sugar, flour in a bowl, then add lemon zest, juice, milk and salt.  (I used a smidge of OJ for part of the milk, just because I had some - probably 1/4 milk, 2/3 cup lemon, and OJ to bring the whole thing up to a cup).

   When the crust is finished, re-whisk filling mixture, turn oven down to 325.  Pour filling over hot crust (this is important - don't let crust cool), and bake at 325 for about 20 minutes (or until it's not jiggly anymore).   This version doesn't get the slightly crispy top, but it also doesn't smell like eggs when it's cooking.  Allow to cool in the pan for about 30 minutes, then remove from pan and dust with powdered sugar.

   
   

   
   

Mmm, lemon.

• Lemon Pudding Cakes, from Epicurious
• 3/4 cup plus 4 tablespoons sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 tablespoon grated lemon peel
• 3 large eggs, separated
• 1/3 cup all purpose flour
• 1/3 cup fresh lemon juice
• 1 1/2 cups milk (do not use low-fat or nonfat)
• Powdered sugar
• 
  
• Butter six 3/4-cup ramekins (or coffee cups) and put in a cake pan.Beat 3/4 cup plus 2 T sugar, 6 T butter and lemon zest. Add egg yolks 1 at a time, then add flour, then lemon juice. Add milk gradually (it'll look curdled) . Beat egg whites to soft peaks. Add 2T sugar, beat to still peaks, and fold into milk mixture (it'll still be runny).  Divide among dishes, add hot water to cake pan.  Bake at 350 for about 25 minutes (until firm to the touch).  Serve warm with whipped cream and berries.