This baby congee is a little more labor intensive, but my reward is always those kicking little legs. And it's so delicious that I have to confess to saving a portion for myself every time. Try it!
Chicken has "yang" elements and is considered "heaty" food, so I only serve this congee to my baby occasionally and never when she is unwell. It is hence also only suitable for babies over a year old.
AROMATIC CHICKEN CONGEE
A - Chicken
1 bone-in chicken breast
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
B - Vegetables
2 carrots, diced into small baby bite-sized pieces
2 potatoes, diced into small baby bite-sized pieces
C - Rice
4 tbsp white long-grain rice, rinsed thoroughly
*****
A - Place chicken in a saucepan and cover with 1" of water. Bring to a boil.
B - Lower the heat to a simmer. Add in diced vegetables. Simmer for 2-3 hours. Note: Sometimes I add 1 diced tomato as well.
When the chicken stock is ready, take the chicken breast out. Using a fork and knife, separate out the chicken meat and dice into small baby bite-sized pieces.
C - In a separate saucepan, cover the rice with 1" of chicken stock. Bring to a boil and then lower heat to a simmer. Cook until the rice has been reduced to a thick consistency.
Mix in the diced chicken and vegetables. Then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
Previously at artisanedibles dot blogspot dot com.
Thursday, August 11, 2011
Baby Food: Fish Congee
I keep my baby's palate light and simple. She drinks only water and whole milk, no juice. Food is seasoned unadventurously. Absolutely no sugar - "cookies" are Cheerios - she'll have plenty of sugar when she grows up. Lots of natural sugar though, mainly through fruit - bananas, mangoes, donut peaches, watermelon. My husband calls me a 'Tiger Mom'. He ain't seen nothing yet! =)
Asians generally feed their babies white fish - cod, threadfin (I have not found this in my part of the USA), tilapia. Black cod is oily and therefore tasty. Tilapia is a little milder, and may be suitable for younger children. I prefer fresh, wild-caught over frozen. Always buy the part of the fish furtherest from the tail - less bones - and ask your fishmonger to debone. Still, be on a sharp lookout for bones when you are cooking and feeding your child.
FISH CONGEE
(serves 2 baby meals)
A - Rice
4 tbsp white long grain rice, rinsed thoroughly
B - Fish
3 oz black cod
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
C - Vegetables
2 stalks scallions, cut finely into small bits, including the white part
*****
A - Cover the rice with 1" of water. Bring to a boil and lower the heat to simmer.
B - Marinate the fish for 5 minutes. When the water has reduced to just above the surface of the rice, add the fish in. Cover with the rice mixture and cook for a further 5 minutes. When the fish is cooked, break it up into small pieces with a metal spoon.
C - Stir in the cut scallions and cook for a further 2 minutes. Scallions add so much flavor!
Then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
Note: I like to serve this is a wide pasta bowl/plate instead of a bowl; this makes it easier to poke around with your spoon for bones during feeding.
Asians generally feed their babies white fish - cod, threadfin (I have not found this in my part of the USA), tilapia. Black cod is oily and therefore tasty. Tilapia is a little milder, and may be suitable for younger children. I prefer fresh, wild-caught over frozen. Always buy the part of the fish furtherest from the tail - less bones - and ask your fishmonger to debone. Still, be on a sharp lookout for bones when you are cooking and feeding your child.
FISH CONGEE
(serves 2 baby meals)
A - Rice
4 tbsp white long grain rice, rinsed thoroughly
B - Fish
3 oz black cod
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
C - Vegetables
2 stalks scallions, cut finely into small bits, including the white part
*****
A - Cover the rice with 1" of water. Bring to a boil and lower the heat to simmer.
B - Marinate the fish for 5 minutes. When the water has reduced to just above the surface of the rice, add the fish in. Cover with the rice mixture and cook for a further 5 minutes. When the fish is cooked, break it up into small pieces with a metal spoon.
C - Stir in the cut scallions and cook for a further 2 minutes. Scallions add so much flavor!
Then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
Note: I like to serve this is a wide pasta bowl/plate instead of a bowl; this makes it easier to poke around with your spoon for bones during feeding.
Baby Food: Long Beans and Pork Congee
Many people have asked me: What do you feed your baby?
Mostly, I cook a simple rice congee for her lunch and dinner. She's had beef, pork, fish, liver, hairy marrow - no allergies so far, thank God! But as you mothers out there know, this isn't always possible; occasionally I resort to baby jar food (Earth's Best seems to be the baby's favorite). But we try to cook as a rule of thumb. I try to stretch one cooking session over 2-3 meals; cooking in the afternoon while the little one is napping, and she eats that for dinner and lunch the next day.
This is her absolutely favorite congee - I know when she starts kicking her little legs. It's colorful, fragrant, and full of flavor - everything little ones like! Long beans are also rich in iron and very nutritious. It is so delicious that I always cook some extra for myself...
I love watching my little girl eat.
LONG BEANS AND PORK CONGEE
(serves 2 baby meals)
A - Rice
4 tbsp rice, rinsed thoroughly
B - Vegetables
1 tbsp vegetable oil
2 carrots, diced into small baby bite-sized cubes
2 handfuls of long beans, cut off ends and into small baby bite sizes
C - Meat
2 oz minced pork
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
*****
A - Cover the rice in a saucepan with 1" of water. Bring to a boil and lower heat to simmer.
B - In a small wok, heat the oil. The way to test when the oil is hot enough is to place your hand just above the surface and count to 5. If your palm gets hot, it's hot enough. Add the diced long beans and carrots and stir-fry for 3 minutes.
C - While the rice and vegetables are cooking, marinate the minced pork for 5 minutes. When the vegetables are done, add the marinated minced pork and continue to stir-fry until the meat is cooked. Set aside.
When the rice has cooked down to a thick consistency (you can add more water if needed), spread the stir-fried mixture on the surface of the rice. Cook covered for a further 5 minutes.
When the congee is well and truly done, mix everything with a spoon and then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
Mostly, I cook a simple rice congee for her lunch and dinner. She's had beef, pork, fish, liver, hairy marrow - no allergies so far, thank God! But as you mothers out there know, this isn't always possible; occasionally I resort to baby jar food (Earth's Best seems to be the baby's favorite). But we try to cook as a rule of thumb. I try to stretch one cooking session over 2-3 meals; cooking in the afternoon while the little one is napping, and she eats that for dinner and lunch the next day.
This is her absolutely favorite congee - I know when she starts kicking her little legs. It's colorful, fragrant, and full of flavor - everything little ones like! Long beans are also rich in iron and very nutritious. It is so delicious that I always cook some extra for myself...
I love watching my little girl eat.
LONG BEANS AND PORK CONGEE
(serves 2 baby meals)
A - Rice
4 tbsp rice, rinsed thoroughly
B - Vegetables
1 tbsp vegetable oil
2 carrots, diced into small baby bite-sized cubes
2 handfuls of long beans, cut off ends and into small baby bite sizes
C - Meat
2 oz minced pork
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
*****
A - Cover the rice in a saucepan with 1" of water. Bring to a boil and lower heat to simmer.
B - In a small wok, heat the oil. The way to test when the oil is hot enough is to place your hand just above the surface and count to 5. If your palm gets hot, it's hot enough. Add the diced long beans and carrots and stir-fry for 3 minutes.
C - While the rice and vegetables are cooking, marinate the minced pork for 5 minutes. When the vegetables are done, add the marinated minced pork and continue to stir-fry until the meat is cooked. Set aside.
When the rice has cooked down to a thick consistency (you can add more water if needed), spread the stir-fried mixture on the surface of the rice. Cook covered for a further 5 minutes.
When the congee is well and truly done, mix everything with a spoon and then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
Tuesday, April 19, 2011
Lobak (Red Braised Pork)
I've been reading my old blog and improving a few recipes recently. There is a lot of nostalgia to these recipes, because they don't just represent food, but also memories of my friends and my family. It so happened that I had two slabs of pork belly in my freezer, so I decided to whip up a slice of the past.
Lobak is meat (bak) braised in a red sauce (lo). In Mandarin, this is pronounced lu rou. Although the braising liquid consists of relatively great volumes of soya sauce, the long period on the stove means that the various elements are infused and come together to form a rather complex end product with a surprisingly light touch.
LOBAK (Red Braised Pork)
A - Meat
1lb/500g pork belly
2 tbsp Five spice powder
B - Braising liquid part 1
2 tbsp vegetable oil
5 oz. rock sugar (or plain sugar)
2 cloves garlic, minced
C - Braising liquid part 2
1/2 cup dark soy (optional: mushroom flavored)
1/2 cup light soy
1/4 cup vermouth/dry white wine
6 cups water
D - Aromatics
2 whole star anise
3" cinnamon stick
1 leek, washed, halved lengthwise and chopped into 1" parts
2" galangal (lengkuas), peeled and sliced into coins
*****
A - Rub the five spice powder into the meat and leave in the fridge for at least 1/2 hour.
B - Heat oil in a wok on high. Add sugar. When all the sugar has melted, lower heat to medium so that it doesn't burn; the color of the molasses should be golden yellow. Throw the minced garlic in. Warning: it will bubble and sizzle!
C - Add both soys, vermouth and water. Don't worry if the molasses harden - they will melt eventually. Turn the heat up to high and bring the mixture to a boil. The final mixture should be smooth and bubbling. Taste and, if needed, add a little more sugar.
D - Slip A gently into the braising liquid. Make sure all the meat is submerged. Arrange the spices, leek and galangal around the meat. Braise covered for at least 3 hours, checking and stirring every 45 minutes. Control the fire and keep on a light rolling boil throughout. Lower the fire if it is bubbling too much.
In the last hour, braise uncovered to reduce and thicken the braising liquid. You should have around 2 cups of gravy at the end.
Take the meat out and slice.** Arrange on a plate and drizzle gravy over. Serve with steamed pak choi and rice, with the remaining gravy in a bowl for drizzling over rice.
** I discovered that it is easier to slice when the meat has been refrigerated overnight. The meat and gravy should be refrigerated separately.
Lobak is meat (bak) braised in a red sauce (lo). In Mandarin, this is pronounced lu rou. Although the braising liquid consists of relatively great volumes of soya sauce, the long period on the stove means that the various elements are infused and come together to form a rather complex end product with a surprisingly light touch.
LOBAK (Red Braised Pork)
A - Meat
1lb/500g pork belly
2 tbsp Five spice powder
B - Braising liquid part 1
2 tbsp vegetable oil
5 oz. rock sugar (or plain sugar)
2 cloves garlic, minced
C - Braising liquid part 2
1/2 cup dark soy (optional: mushroom flavored)
1/2 cup light soy
1/4 cup vermouth/dry white wine
6 cups water
D - Aromatics
2 whole star anise
3" cinnamon stick
1 leek, washed, halved lengthwise and chopped into 1" parts
2" galangal (lengkuas), peeled and sliced into coins
*****
A - Rub the five spice powder into the meat and leave in the fridge for at least 1/2 hour.
B - Heat oil in a wok on high. Add sugar. When all the sugar has melted, lower heat to medium so that it doesn't burn; the color of the molasses should be golden yellow. Throw the minced garlic in. Warning: it will bubble and sizzle!
C - Add both soys, vermouth and water. Don't worry if the molasses harden - they will melt eventually. Turn the heat up to high and bring the mixture to a boil. The final mixture should be smooth and bubbling. Taste and, if needed, add a little more sugar.
D - Slip A gently into the braising liquid. Make sure all the meat is submerged. Arrange the spices, leek and galangal around the meat. Braise covered for at least 3 hours, checking and stirring every 45 minutes. Control the fire and keep on a light rolling boil throughout. Lower the fire if it is bubbling too much.
In the last hour, braise uncovered to reduce and thicken the braising liquid. You should have around 2 cups of gravy at the end.
Take the meat out and slice.** Arrange on a plate and drizzle gravy over. Serve with steamed pak choi and rice, with the remaining gravy in a bowl for drizzling over rice.
** I discovered that it is easier to slice when the meat has been refrigerated overnight. The meat and gravy should be refrigerated separately.
Monday, April 18, 2011
Spaghetti Carbonara
A quick old favorite that I dug up from my old blog last week when The Boy was away and I was cooking for one. You can tell this is a highly casual dish from the way I'm eyeballing my measurements... precision is not required here, only comfort.
RECIPE: PASTA CARBONARA
(serves 1)
Spaghetti
1 tbsp Olive oil
Pancetta/bacon, cut into small cubes
Splash of White wine/Vermouth
1 egg + 1 egg yolk
2-3 tbsp Parmesan, shaved
Pinch of nutmeg
Black pepper
*****
1. Cook pasta.
2. While that is bubbling in its pot, heat the olive oil in a pan - not too much since the pancetta will throw off some grease. The olive oil is there to add flavor. Brown the pancetta.
3. Add the wine and simmer till it is reduced to half.
4. Beat the rest of the ingredients in a separate bowl - no salt since the parmesan and pancetta are salty already. That's your carbonara sauce.
5. When wine has been reduced for a few minutes, add cooked pasta and mix. Add carbonara sauce and toss. Take off the stove before you do this - you don't want an omelette! The aim is to coat every inch of pasta with the gooey, eggy, yellowy mixture, letting it be cooked by the heat radiating from the pasta itself.
Serve with shaved parmesan. I like to fry the remainder egg white and serve on top too, but that's just a personal habit.
RECIPE: PASTA CARBONARA
(serves 1)
Spaghetti
1 tbsp Olive oil
Pancetta/bacon, cut into small cubes
Splash of White wine/Vermouth
1 egg + 1 egg yolk
2-3 tbsp Parmesan, shaved
Pinch of nutmeg
Black pepper
*****
1. Cook pasta.
2. While that is bubbling in its pot, heat the olive oil in a pan - not too much since the pancetta will throw off some grease. The olive oil is there to add flavor. Brown the pancetta.
3. Add the wine and simmer till it is reduced to half.
4. Beat the rest of the ingredients in a separate bowl - no salt since the parmesan and pancetta are salty already. That's your carbonara sauce.
5. When wine has been reduced for a few minutes, add cooked pasta and mix. Add carbonara sauce and toss. Take off the stove before you do this - you don't want an omelette! The aim is to coat every inch of pasta with the gooey, eggy, yellowy mixture, letting it be cooked by the heat radiating from the pasta itself.
Serve with shaved parmesan. I like to fry the remainder egg white and serve on top too, but that's just a personal habit.
Friday, January 7, 2011
Chicken Enchiladas Verde
The Boy has decreed that we will eat enchiladas (or pizza) whenever we watch football. Hence, another enchilada recipe.
CHICKEN ENCHILADAS VERDE
A - Tomatillo sauce
3 lbs tomatillos, husks removed and rinsed off
6 cloves garlic, skins intact
4-8 jalapenos
2 tsp salt
B - Chicken
3 chicken breasts, scored and seasoned with 3 tsp salt
1/2 yellow onion, chopped in half
3 cloves garlic, peeled and smashed with the back of your knife
C - Tortilla
8-12 corn tortillas
Peanut or grapeseed oil
D - Garnishing
1 block queso blanco, crumbled
Sour cream, watered down
Cilantro, chopped
*****
A - Cut the tomatillos in half. On a baking tray lined with aluminium foil, place the tomatillos (cut side down), garlic cloves and jalapenos. Slide under the broiler until the tomatillos have charred slightly. Leave out until they are cool the the touch. Remove the garlic skins. De-seed the jalapenos. Put everything in the blender with 1 tsp of salt and pulse until well-pureed.
B - While the tomatillos are roasting, put the seasoned chicken breasts, onion and garlic in a saucepan. Just cover with water and bring to a boil. Simmer for 20 minutes. Take the cooked chicken breasts out, let it cool, and then shred them (I like to use two forks to do this). Dicing or cutting the chicken breasts in strips doesn't give the same texture. Take about 1/2 cup of the tomatillo sauce and mix it into the shredded chicken breasts.
C - Fry the tortillas. In a skillet, heat a few tablespoons of oil (I've experimented with different flavors of oil and like peanut oil best). Slide a tortilla into the hot oil - it should sizzle and pockets of air bubbles should start forming on the tortilla surface. Turn over with a flat spatula and fry the other side. I like to fry the tortillas until they are brown and toasty at the edges. Take out and rest on a paper towel. Do the same with the rest of the tortillas, stacking them up in between layers of paper towels.
(A healthy alternative: Wrap the tortillas - 5 in a batch - in a paper towel and nuke them in the microwave, 20 seconds per batch.)
D - Assembly. Pre-heat the oven at 200F. In a rectangular casserole dish, spread a thin layer of the tomatilla sauce. To make the enchiladas, take one tortilla and, in the center, place a heap of shredded chicken. Roll the tortilla up and place in the casserole dish, seam side down. Repeat with the other tortillas, arranging the rolled enchiladas neatly next to each other in the casserole dish.
When all the enchiladas have been rolled and arranged in the casserole dish, top them with the rest of the tomatilla sauce. Sprinkle over with the crumbled queso blanco (to taste; it does not have to cover the sauce). Bake until the queso has just melted (about 5 minutes).
Serve with sour cream and cilantro. We like frijoles as an accompaniment too.
CHICKEN ENCHILADAS VERDE
A - Tomatillo sauce
3 lbs tomatillos, husks removed and rinsed off
6 cloves garlic, skins intact
4-8 jalapenos
2 tsp salt
B - Chicken
3 chicken breasts, scored and seasoned with 3 tsp salt
1/2 yellow onion, chopped in half
3 cloves garlic, peeled and smashed with the back of your knife
C - Tortilla
8-12 corn tortillas
Peanut or grapeseed oil
D - Garnishing
1 block queso blanco, crumbled
Sour cream, watered down
Cilantro, chopped
*****
A - Cut the tomatillos in half. On a baking tray lined with aluminium foil, place the tomatillos (cut side down), garlic cloves and jalapenos. Slide under the broiler until the tomatillos have charred slightly. Leave out until they are cool the the touch. Remove the garlic skins. De-seed the jalapenos. Put everything in the blender with 1 tsp of salt and pulse until well-pureed.
B - While the tomatillos are roasting, put the seasoned chicken breasts, onion and garlic in a saucepan. Just cover with water and bring to a boil. Simmer for 20 minutes. Take the cooked chicken breasts out, let it cool, and then shred them (I like to use two forks to do this). Dicing or cutting the chicken breasts in strips doesn't give the same texture. Take about 1/2 cup of the tomatillo sauce and mix it into the shredded chicken breasts.
C - Fry the tortillas. In a skillet, heat a few tablespoons of oil (I've experimented with different flavors of oil and like peanut oil best). Slide a tortilla into the hot oil - it should sizzle and pockets of air bubbles should start forming on the tortilla surface. Turn over with a flat spatula and fry the other side. I like to fry the tortillas until they are brown and toasty at the edges. Take out and rest on a paper towel. Do the same with the rest of the tortillas, stacking them up in between layers of paper towels.
(A healthy alternative: Wrap the tortillas - 5 in a batch - in a paper towel and nuke them in the microwave, 20 seconds per batch.)
D - Assembly. Pre-heat the oven at 200F. In a rectangular casserole dish, spread a thin layer of the tomatilla sauce. To make the enchiladas, take one tortilla and, in the center, place a heap of shredded chicken. Roll the tortilla up and place in the casserole dish, seam side down. Repeat with the other tortillas, arranging the rolled enchiladas neatly next to each other in the casserole dish.
When all the enchiladas have been rolled and arranged in the casserole dish, top them with the rest of the tomatilla sauce. Sprinkle over with the crumbled queso blanco (to taste; it does not have to cover the sauce). Bake until the queso has just melted (about 5 minutes).
Serve with sour cream and cilantro. We like frijoles as an accompaniment too.
Monday, December 27, 2010
Enchiladas Verde
I'm Asian (Chinese). I cook a lot of Chinese and South East Asian, where I grew up. Sometimes, I think my friends think it rather odd when this Asian girl presents them with things like chili, or Yorkshire pudding, or enchiladas. But the variety of cuisines that I serve my family are always anchored in my personal experience - the places I've lived, the people I've met, and what I love to eat. Ultimately, I cook for my family. That is the soul of my cooking.
The Boy absolutely loves Tex-Mex and Mex-Mex. It's his go-to comfort food (in addition to pizza). So I've learned to make some of his mom's recipes as well as a few of my own. Practice makes perfect - I think I've hit the sweet spot with enchiladas verde finally. Usually, it's "I think I like mom's better". Tonight, he was like "mm... mm..." (that was all he said throughout the entire meal). That's how I know.
Enchiladas Verde
A - Tomatillo sauce
1.5 lbs tomatillos, husks removed and rinsed off
3 cloves garlic, skins intact
2-4 jalapenos (depending on how much heat you like)
1 tsp salt
B - Enchilada filling
2 Anaheim chiles
2 blocks Monterey Jack, grated
1 onion, finely chopped
C - Tortilla
8-12 corn tortillas
Peanut or grapeseed oil
D - Garnishing
Sour cream, watered down
Cilantro, chopped
*****
A - Cut the tomatillos in half. On a baking tray lined with aluminium foil, place the tomatillos (cut side down), garlic cloves and jalapenos. Slide under the broiler until the tomatillos have charred slightly. Leave out until they are cool the the touch. Remove the garlic skins. De-seed the jalapenos. Put everything in the blender with 1 tsp of salt and pulse until well-pureed.
B - While the tomatillos are roasting, put the Anaheim chiles directly over the flame on your stove (if not using a gas stove, roast under the broiler). Roast and turn until the chiles are blackened all over. Put them in a paper bag, seal and leave for 5 minutes or so. Take them out and, using the back of your knife, scrape off the blackened skin. De-seed and cut into long strips.
C - Fry the tortillas. In a skillet, heat a few tablespoons of oil (I've experimented with different flavors of oil and like peanut oil best). Slide a tortilla into the hot oil - it should sizzle and pockets of air bubbles should start forming on the tortilla surface. Turn over with a flat spatula and fry the other side. I like to fry the tortillas until they are brown and toasty at the edges. Take out and rest on a paper towel. Do the same with the rest of the tortillas, stacking them up in between layers of paper towels.
(A healthy alternative: Wrap the tortillas - 5 in a batch - in a paper towel and nuke them in the microwave, 20 seconds per batch.)
D - Assembly. Pre-heat the oven at 350F. In a rectangular casserole dish, spread a thin layer of the tomatilla sauce. To make the enchiladas, take one tortilla and, in the center, place a heap of cheese, a little of the chopped onions, and 1-2 strips of the Anaheim chiles. Roll the tortilla up and place in the casserole dish, seam side down. Repeat with the other tortillas, arranging the rolled enchiladas neatly next to each other in the casserole dish. I like to make fat enchiladas with lots of cheese in each enchilada, because I think the amount of cheese offsets the tartness of the tomatilla sauce.
When all the enchiladas have been rolled and arranged in the casserole dish, top them with the rest of the tomatilla sauce. Sprinkle over with more grated Monterey Jack (to taste; it does not have to cover the sauce). Bake for 15 minutes.
Serve with sour cream and cilantro. We like frijoles as an accompaniment too.
The Boy absolutely loves Tex-Mex and Mex-Mex. It's his go-to comfort food (in addition to pizza). So I've learned to make some of his mom's recipes as well as a few of my own. Practice makes perfect - I think I've hit the sweet spot with enchiladas verde finally. Usually, it's "I think I like mom's better". Tonight, he was like "mm... mm..." (that was all he said throughout the entire meal). That's how I know.
Enchiladas Verde
A - Tomatillo sauce
1.5 lbs tomatillos, husks removed and rinsed off
3 cloves garlic, skins intact
2-4 jalapenos (depending on how much heat you like)
1 tsp salt
B - Enchilada filling
2 Anaheim chiles
2 blocks Monterey Jack, grated
1 onion, finely chopped
C - Tortilla
8-12 corn tortillas
Peanut or grapeseed oil
D - Garnishing
Sour cream, watered down
Cilantro, chopped
*****
A - Cut the tomatillos in half. On a baking tray lined with aluminium foil, place the tomatillos (cut side down), garlic cloves and jalapenos. Slide under the broiler until the tomatillos have charred slightly. Leave out until they are cool the the touch. Remove the garlic skins. De-seed the jalapenos. Put everything in the blender with 1 tsp of salt and pulse until well-pureed.
B - While the tomatillos are roasting, put the Anaheim chiles directly over the flame on your stove (if not using a gas stove, roast under the broiler). Roast and turn until the chiles are blackened all over. Put them in a paper bag, seal and leave for 5 minutes or so. Take them out and, using the back of your knife, scrape off the blackened skin. De-seed and cut into long strips.
C - Fry the tortillas. In a skillet, heat a few tablespoons of oil (I've experimented with different flavors of oil and like peanut oil best). Slide a tortilla into the hot oil - it should sizzle and pockets of air bubbles should start forming on the tortilla surface. Turn over with a flat spatula and fry the other side. I like to fry the tortillas until they are brown and toasty at the edges. Take out and rest on a paper towel. Do the same with the rest of the tortillas, stacking them up in between layers of paper towels.
(A healthy alternative: Wrap the tortillas - 5 in a batch - in a paper towel and nuke them in the microwave, 20 seconds per batch.)
D - Assembly. Pre-heat the oven at 350F. In a rectangular casserole dish, spread a thin layer of the tomatilla sauce. To make the enchiladas, take one tortilla and, in the center, place a heap of cheese, a little of the chopped onions, and 1-2 strips of the Anaheim chiles. Roll the tortilla up and place in the casserole dish, seam side down. Repeat with the other tortillas, arranging the rolled enchiladas neatly next to each other in the casserole dish. I like to make fat enchiladas with lots of cheese in each enchilada, because I think the amount of cheese offsets the tartness of the tomatilla sauce.
When all the enchiladas have been rolled and arranged in the casserole dish, top them with the rest of the tomatilla sauce. Sprinkle over with more grated Monterey Jack (to taste; it does not have to cover the sauce). Bake for 15 minutes.
Serve with sour cream and cilantro. We like frijoles as an accompaniment too.
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