So New Years Day, we made crepes with strawberries, bananas and Nutella, fluffy scrambled eggs and bacon with a mocha on the side. The crepes recipe was leftover from my first relationship. I'd say it was a good trade: no guy in my future but a couple incredible and authentic French recipes instead. The ingredients are simple: eggs, milk, flour and a touch of vegetable oil. You could certainly switch some ingredients for others (for example, soy milk for milk milk, butter for veggie oil) if you felt so inclined.
A couple nights later, I had to have my pizza fix. There are really only two places I go for pizza these days in Austin. One is Austin's Pizza and the other is Homeslice Pizza. Both have thin crust pizza and are great but the memory of my past favorite place, Mangia, has never left me. Mangia was a deep-dish (read: oh so fatty but flipping amazing) place near the coldest pool, Deep Eddy. I'm still desperately searching for a new deep-dish place. But still, our Homeslice pizza with pepperoni and basil hit the spot during a visit to my godmother.
Finally it was Friday, and time for my vacation in Tejas to come to a close. My last dinner in Austin was at Eastside Cafe, a wonderful and home-y restaurant near the UT campus. I've been there three or four times now and have yet to be disappointed. The menu is expansive and choosing one dish can be a challenge. This night, I had been craving chicken enchiladas verdes (tomatillo sauce), but, it being a Friday night in Austin, all the places I usually hit were slated to be packed. Luckily, a reservation was available for us and I was able I get my enchiladas fix once more before heading back to Maine (which, let's face it, could use some more Mexican food influence). Also on the table were mushroom crepes (fresh-made crepes filled with shiitake and domestic mushrooms, walnuts, ricotta, and jack cheese), pulled pork and goat cheese enchiladas (my sister devoured these before I could even taste them but they were reportedly incredible) and an incredible rosemary pork dish (all natural pork tenderloin skewered with fresh rosemary stems and served with garlic mashed potatoes and balsamic butter glaze). I will try to recreate this pork dish someday as it was simple but very flavorful.
Now I'm back in good o' chilly Maine. Since arriving, I've taken custody of my cat once again, worked here and here, drank tea with good friends I missed and worked on personal projects. Here's to a new and wonderful New Year.
Mom's enchiladas recipe (eaten on Christmas Day)
About one pound cooked chicken breasts, cut up or shredded by hand
Kale, sautéed in olive oil, salt and pepper
Quinoa, cooked (optional as it's "just" a filler)
Almonds, chopped and toasted
Mozzarella cheese (lots), shredded not super fresh ball-style unless you are a masochist who enjoys shredding fresh mozzarella
For the sauce:
1/2 cup butter
1/2 cup flour
To make sauce, melt butter in a sauce pan. Add flour and stir to make a roux. Then add milk to desired consistency (not too thick and not too thin...) and stir to until smooth. Add chili powder until sauce is no longer pure white or to taste.
To assemble enchiladas, take a tortilla and fill (conservatively since you have many ingredients and still need to get it "closed" somehow) with cheese, shredded or cut up chicken, kale, quinoa and a sprinkle of almonds. Roll and place seam side down in a butter or olive oil greased pan, side by side. Do this until all the ingredients are used up (we created about 9 enchiladas but it's all in how much filling you use). Pour chili/cream sauce over and top with more mozzarella cheese and roasted almonds. Place in the oven on 400F until brown.