Enchilada Chile Sauce: 2 tablespoons grapeseed or olive oil
1 onion, cut into small dice
3 large green chiles (such as Anaheim or even Italian- style long green peppers), roasted, seeded, peeled (see page 33), and chopped coa.r.s.ely
2-3 teaspoons chile powder, preferably ancho
1 teaspoons ground c.u.min
1 teaspoon marjoram or Mexican oregano (epazote)
1 (28-ounce) can diced tomatoes with juice (roasted preferred)
1 teaspoons sugar
1-2 teaspoons salt
Potato and Kale Filling 1 pound waxy potatoes (Yukon gold or red)
pound kale, washed, trimmed, and chopped finely
3 tablespoons grapeseed or olive oil
4 cloves garlic, minced
teaspoon ground c.u.min
cup vegetable broth or water
3 tablespoons lime juice
cup toasted pepitas (pumpkin seeds, page 210), chopped coa.r.s.ely, plus additional for garnish
teaspoons salt, or to taste
12-14 corn tortillas
PREHEAT THE oven to 375F and have ready a shallow ca.s.serole dish, at least 11 7 inches.
Prepare the enchilada sauce first: In a large, heavy-bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion or regular blender until the mixture is smooth and even.
Prepare the filling: Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook the grapeseed oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned (be careful not to let it burn). Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes.
Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.
Create an enchilada a.s.sembly line: Have ready a pie plate filled with about cup of enchilada sauce, a ca.s.serole dish, a stack of corn tortillas, a lightly greased, heated griddle or cast-iron pan (for softening the tortillas), and the potato and kale filling.
Ladle a little bit of the enchilada sauce onto the bottom of the ca.s.serole dish and spread it around. Take a corn tortilla, place it on the heated griddle for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.
Now, place the tortilla either in the ca.s.serole dish (the easiest way) or on an additional plate. Layer it with another heated, sauce-covered tortilla or just use one per enchilada; either way, run the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other.
Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.
EGGPLANT- POTATO MOUSSAKA WITH PINE NUT CREAM.
SERVES 6 TO 8.
TIME: 1 HOUR 20 MINUTES.
Our version of this traditional Greek ca.s.serole tastes like it was made in a restaurant. A magical restaurant that only makes vegan moussaka all day long and delivers it instantly to anyone who reads this recipe aloud three times and clicks her heels. Okay, that part is a lie, but we promise, if you follow the instructions, this outrageous ca.s.serole will be yours. Just imagine delicate layers of roasted eggplant, potatoes, and zucchini topped with a sublime cinnamon-spiked tomato sauce and a creamy pine nut custard. Our testers and friends can"t stop raving about the pine nut cream and often just make that to incorporate into other baked dishes.
This reheats nicely and tastes even better the next day. Serve with slices of crusty peasant bread, and a simple tomato and cuc.u.mber salad dressed with Mediterranean Olive Oil and Lemon Vinaigrette (page 94).
The zucchini will likely be very watery after roasting, so when it"s cool enough to touch, gently but firmly squeeze the slices, by the handful, to remove any excess water. This will prevent an overly wet ca.s.serole and will help concentrate the flavors. See our tips for roasting summer squash (page 35), for further suggestions.
Vegetable layer: 1 pound eggplant
1 pound zucchini
1 pounds Russet or baking potatoes (large, long potatoes work perfectly in this recipe)
cup olive oil
Sauce: cup olive oil
4 large shallots, sliced thinly
3 cloves garlic, minced