Tuesday was a holiday here for Canada Day. My office gave us all Tuesday off, and also Friday afternoon. Lucky us, we had a 4 1/2 day weekend. More about that later.
I recently discovered Cooks Illustrated magazine. The cover of the July/August issue caught my eye and made it's way into my shopping basket. I was salivating over the article Improving Enchiladas Verdes and I couldn't wait to try it out.
We love Mexican food. And these enchiladas lived up to all our expectations. Usually when I make enchiladas the sauce comes out of a bottle or a can. Not this time. I broiled the tomatillos, and poblanos, and pulverised them!
Hubby gives them the taste seal of approval. I give the easy to follow instructions a big check. So the enchiladas verdes are going in our make again file.
I like how the magazine tries out all the variations and shows me the mistakes. To make sure my first success was not a fluke I tried another recipe. From the summer grilling issue, the raspberry bars.
They too lived up to their title, 'The Best Raspberry Bars'. No too tart, not too sweet, not too crumbly, just right. Best served alone or warm with scoop of vanilla icecream.
Bon Appetit!