Shrenik loves mexican food. Kim loves guacamole. And I love making ice cream.
We made guacamole per the recipe that Asmi and I used, probably with minor modifications.
The enchiladas are courtesy of Aida Mollenkamp, minor modifications
• 2 tsp. vegetable oil
• 1 red onion
• 1 package of mushrooms
• 3 cups salsa (we picked some green kind that was PERFECT for the recipe)
• 6 ounces monterrey jack cheese
• 12 (6-inch) tortillas
• Sour cream and guac for garnish
Preheat the oven to 375 degrees.
Heat the oil in a pan, and once it is heated, brown the red onions. Add the mushrooms and cook until they are lightly browned, about 10 minutes. Remove from heat and add a 1/2 cup of the salsa until well-combined.
Warm up the tortillas - either in the microwave or stove top. I heated them up on the stove top kind of like chapatti, ha.
Take another 1/2 cup of the salsa and spread it over the bottom of a 13x9 dish. Take a tortilla and put a couple spoonfuls of the mushroom mixture along with 1 tbsp. of the cheese. Roll it up and put it on the seam side down.
Cover the enchiladas with the remaining salsa, and then top with the remaining cheese.
Bake for about 35 minutes. Then stuff your face! (see below for detail)
Peach Ice Cream (recipe from David Lebovitz)
• About 4 large peaches
• 1/2 cup water
• 3/4 cup sour cream
• 1 cup heavy cream
• 1/4 tsp. vanilla extra
• A few drops of freshly squeezed lemon juice
You will need to peel the peaches for this recipe. To do so easily, boil some water, cut an X on the bottom of each the peaches, and lower then into the pot of boiling water for 20-30 seconds.
Remove with a slotted spoon, and transfer to a colander to shock with cold water. Once they are cool, you will find it super easy to take the skins off.
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a pan over medium heat, for about 10 minutes.
Remove the peaches from the heat, stir in the sugar, and allow the mixture to cool to room temperature
Puree the peaches/liquid in a blender along with the sour cream, heavy cream, vanilla and lemon juice until smooth.
Chill the mixture thoroughly in your refrigerator, and then put it in the ice cream maker.
Secret, I think: So, this ice cream was superly fluffy and amazing (just ask Shrenik, Kim, and Lavina who stopped by later in the weekend to try it).
I think this was because Kim and I were talking and giggling and I ignored the timer and let the ice cream maker run maybe an extra 5-10 minutes. Or, maybe it was the sour cream?
And, how could I forget...Kim picked up Skinny Girl Margarita (yay bethenny!) for us to drink.
*Brrrra is the sound Shrenik makes at Mexican restaurants when the waiters are making your guacamole.