When you think of mid century food the first thing that comes to mind is usually Jello. It is such an iconic part of food from the era, it almost needs its own food group. Whether it's sweet or savory, it was part of many meals. I have been eyeing this recipe since I started working on Salads & Dressings. I love avocado and this looked like a savory gelatin with flavors that weren't too intimidating, unlike others from the era.
1 envelope unflavored gelatin (1 tablespoon)*
¼ cup cold water
¾ cup prepared chicken bouillon
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon onion juice
½ teaspoon sugar
½ teaspoon salt
½ cup heavy cream, whipped
½ cup mayonnaise
1 cup sieved, ripe avocado
Dissolve the gelatin in the cold water. Stir in the hot bouillon, Worcestershire sauce, lemon juice, onion juice, sugar, salt and a dash of cayenne pepper.
Chill until it begins to thicken.
Stir in the mayonnaise and avocado.
Fold in the whipped cream.
Whip with a rotary beater.
Pour into ½ cup molds that have been oiled.
Chill for 3 hours.
Unmold on beds of lettuce.
Decorate with sliced green olive.
*Packets of Knox Gelatin are not quite a tablespoon. I measured out extra to make a tablespoon. It was pretty close and you could probably get away with just one packet.
I think if I were to make this again I wouldn't use ring molds. It was difficult to get the mousse out even with them being oiled. I also think the presentation would also be better with a domed mold.
I couldn't decide how to plate these guys
Life has me running around again. Running to Utah to help with family stuff, then, one of my favorite events of the year, Emerald City Comicon. I have been part of the outcast group pretty much my entire life, whether from being a sickly, dorky child, or a depressed, anti-social teen, to an adult who would rather play video games or study history than watch the current TV fad, and I think Comicon is a place where people who in some way feel like outsiders can find others who have always felt the same way. I love seeing everyone letting themselves be whatever, or whoever they feel like. I know it's no longer populated only by the completely nerdy but it's still such an amazing experience for everyone who cares to go.
Every experience in life creates a memory, but of everything I saw and experienced this year, I think the one I will remember the longest is the amazing couple dressed as Popeye and Olive Oil. Not because the costumes were amazing, but because the couple had to be around 80 years old.
Anyway, This weeks recipe is one I have been eating since I was a little girl. My mom, no matter how busy, always made interesting food and this recipe was one that she made on a regular basis.
2 tablespoons minced onion
2 tablespoons oil
1 tablespoon flour
1 clove garlic, minced
2 teaspoons chili powder
No. 2 can tomatoes, about 20 ounces
1 teaspoon salt
¼ teaspoon Tabasco sauce
2 cups grated cheddar cheese
1 cup minced onion
½ teaspoon salt
1 cup all-purpose flour
½ cup cornmeal
¼ teaspoon salt
1 ½ cups cold water
I have found that this recipe works better if you double the recipe for tortillas. You need to have 12 and I can’t get enough from a single batch.
Grease a 13x9 inch baking dish.
Preheat oven to 375 degrees.
For the sauce: Brown the minced onion in the oil.
Add the flour and let it cook until it begins to bubble.
Add the remaining ingredients, bring to a boil, reduce heat to low. Allow the sauce to simmer while you work on the remaining steps, you may need to add some water to maintain a medium thick sauce.
For the filling: Combine all the ingredients.
For the tortillas: Mix together the ingredients for the tortillas. It will be a very thin batter. Cook the batter in a frying pan over medium heat in oil or butter. Pour the batter into the pan and tip it to help it spread. The tortillas should be crepe-like
To assemble: Pour some of the sauce on a plate. As you finish cooking each tortilla place it on the sauced plate, then turn it over to coat both sides in sauce. Add a small amount of filling, roll and place in the prepared baking dish. Refresh the sauce on the plate as needed.
Continue this process until you have a dozen rolled enchiladas in the pan.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining filling (if necessary, grate more cheese for this).
Bake until bubbly, 20-30 minutes.