Monday, September 22, 2014

Chicken and Dumplings


I love America's Text Kitchen. I enjoy watching the Cook's Country shows on PBS and I love their recipes. The recipe testers really do an incredible job developing and perfecting recipes that are perfect for the home kitchen.

I prefer and trust their recipes significantly more than I do recipes developed at the Food Network. I think America's Test Kitchen does a more thorough job really focusing on every detail and variable before coming up with their final result. You can really see this when they demo recipes on the TV show because they explain everything so well.

One of their cookbooks I love the most is Comfort Food Makeovers. So far I've tried about half a dozen recipes from the book, including their Pork Lo Mein and Chicken Enchiladas among others. I haven't been disappointed by anything thus far, and I really love that the testers have tweaked recipes for some of my favorites while figuring out where to cut the fat and when to leave it in.

I've made the chicken and dumplings on a couple occasions, and I'm so pleased with the results. The stew itself is not thickened with a roux (this saves calories) but it develops wonderful flavor from searing the chicken with the skin on (fat equals flavor--the skin is later removed), then adding some sherry, thyme, and aromatics.

The chicken remains moist in this super chunky stew. The flavorful broth is a lovely base for the dumplings, which are somewhat dense, yet tender at the same time (especially when soaking up the rich broth).

I love the balance between hearty veggies and chicken, fragrant broth, and fluffy dumplings. I'm not sure I'd ever feel the need to create a full fat version of this dish when this slim downed variation hits every note. With fall approaching quickly, dishes such as this will be in high demand!

Chicken and Dumplings
Serves 8
(Adapted from Comfort Food Makeovers)

3 pounds bone-in split chicken breasts, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 1/2 teaspoons canola oil
4 carrots, peeled and cut into 3/4-inch pieces
2 onions, chopped fine
2 celery stalks, minced
1/4 cup dry sherry
6 cups low-sodium chicken broth
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1/2 cup frozen peas
1/4 minced fresh parsley

2 cups (10 ounces) all-purpose flour
1 teaspoon flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk, chilled
2 tablespoons unsalted butter, melted and hot
1 large egg white

For the stew: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until just smoking. Brown chicken well, 10 to 12 minutes; transfer to plate and remove skin.

Add carrots, onions, celery, and 1/8 teaspoon salt to fat left in pot, cover, and cook over medium-low heat, stirring occasionally, until softened, 8 to 10 minutes. Stir in sherry, scraping up any browned bits. Add broth, thyme, and chicken and any accumulated juices. Bring to simmer, cover, and cook until chicken registers 160 degrees F, about 20 minutes.

Remove pot from heat; transfer chicken to plate. When cool enough to handle, shred meat into large pieces, discarding bones.

For the dumplings: Whisk flour, sugar, salt, and baking soda together in a large bowl. In separate bowl, stir chilled buttermilk and melted butter together until butter forms small clumps, then whisk in egg white. Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated.

Return stew to simmer and stir in shredded chicken, peas, and parsley. Season with salt and pepper to taste. Using greased tablespoon measure, scoop and drop dumplings on top of stew about 1 inch apart. Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot (this will prevent steam droplets from dripping onto the dumplings and making them soggy). Cook over low heat until dumplings have doubled in size, 13 to 16 minutes. Serve.

*Note* For serving, I suggest gently removing dumplings from Dutch oven and then ladling stew into individual dishes, then topping with dumplings again. It's awkward trying to evenly distribute the stew without moving at least some of the dumplings out of the way.

Nutritional Information for 1 1/2 cups stew with 3 dumplings: 350 calories, 7 g fat, 36 g carbs, 30 g protein, 3 g fiber

Thursday, September 18, 2014

Afternoon Tea at Alice's Tea Cup


Tea is my thing. I love it hot or iced year round, whether I brew a pot in my kitchen on a cold winter's day, or meet a close friend for afternoon tea in the girliest of girly tea shops. The ultimate girly tea shop is undoubtedly Alice's Tea Cup in New York City. There are three different locations throughout the city, each with slight differences in their menus.

The location I frequent is located on the Upper East Side on 64th Street. I've actually reviewed it once before, but visited again recently and decided to offer another look. It's a truly popular brunch destination, and thus does not offer reservations on weekends unless you have a party of six or more. I waited about 45 to 50 minutes for a table for two and arrived prior to 11:30 am on a Saturday.

The space if very whimsical. Little girls are offered sparkly fair wings and a dusting of glitter before heading to their tables. Alice's Tea Cup is not only perfect for little girls, but big girls as well.

There was actually a baby shower being hosted in a back room during my recent visit. This is a very popular spot for occasions of that nature, and I'd love to host an event there as well if given the opportunity.

Every time I visit Alice's Tea Cup I can't resist indulging in one of their afternoon tea options. I've never ordered anything else, but since the afternoon tea comes with a variety of choices for each component, you can easily visit multiple times and still have a unique experience. And don't get me started on the tea menu! It's extensive and fills an entire book.

If you chose afternoon tea at Alice's Tea Cup, you have three options: The Nibble, The Mad Hatter, and The Jabberwocky. The portions and prices increase progressively. The Mad Hatter is perfect for two, and that's what I've ordered on each occasion I've been here. If ordering for two, it comes with two pots of tea, three scones, two sandwiches, cookies, and a choice of dessert.

The teas we selected to try included the Indian Chai (prepared with the perfect amount of milk) and Symphony, which features a blend of strawberry and chocolate tea. The chai was truly the perfect combination of spices with just the right amount of milk. The Symphony was aptly named and created a wonderful balance of two flavors that really go hand in hand. The aroma is intense, and the flavor sublime.

Ham and cheese scone, mixed berry scone, and chocolate chip cranberry scone served with raspberry preserves, whipped cream, and clotted cream

Onto the food! The top tier of our assortment of treats contains three scones. We started with a savory scone, the ham and cheese. It's super flaky and buttery. I love the chunks of ham and the sharp cheese in each bite. A little bit of clotted cream makes this scone even more decadent.

Ham and cheese scone

We also selected a mixed berry scone and a chocolate chip cranberry scone. Both were delicious, but as a chocoholic, the chocolate-cranberry one was my favorite of the two. It should be noted that even sharing a Mad Hatter between two people, there is so much food that you will likely have leftovers. We definitely saved one of the three scones for snacking later on.

Chocolate chip cranberry scone with a schmear of raspberry preserves and cream

For sandwiches we picked the Chopped Tea-Egg Salad which features eggs that have been infused with tea and served on seven grain bread with watercress. This is a milder sandwich than some of the more assertive ones on the menu I've tried.

It's a good option for a meatless sandwich, and one we picked to balance out our meal since our other sandwich was more intense in flavor. It was a pretty good egg salad, but didn't really live up to some of the more creative choices on the menu.

Chopped-Tea Egg Salad

One of my favorite sandwiches--and one I've had here before--is the Curried Chicken Salad which is served on Golden Raisin Semolina bread from Amy's Bread (in fact, I believe Amy's provides all the bread for the menu; they are exceptional!). This is a much more flavorful option compared to the Egg Salad, and our definite favorite of the two.

Curried Chicken Salad

Finally, it's time for sweets. Between our choices of Mocha Cake, Lemon Tart, or Chocolate Mousse, we went with the Lemon Tart because my friend is OBSESSED with lemon desserts, and well, I love them too! It was a tiny little tart but it packed a bright and intense citrus flavor. Along with a variety of small cookies, this is a lovely sweet finish to finish up that pot of tea.

Lemon tart and cookies

Alice's Tea Cup is a perennial favorite in a city with literally thousands of options at any given time. It's more than a meal, it's really an experience. Although the food is very good, I've had some hit or miss moments between a too sweet pumpkin scone on a previous visit, to a good-but-not-great egg salad sandwich.


If you're a foodie, you will find better sandwiches in general elsewhere in this gastronomically diverse city. As a package in terms of afternoon tea, where each component coexists with the others to create this delectable experience, and additionally is served with exceptional teas in any variety you can dream, Alice's Tea Cup is the place to be.

Alice's Tea Cup 
156 E 64th St (plus 2 other locations)
(between Lexington Ave & 3rd Ave)
New York, NY 10021
(212) 486-9200

Monday, September 15, 2014

Candy-Wrapped Tortelli with Rainbow Chard and Ricotta


Although I am a fan of quick and easy cooking on most occasions, there is something truly special about creating a dish entirely from scratch. When I have the time and energy, I like to take that "from scratch" cooking to a whole other level.

Making pasta from scratch is easier than you'd think, especially if you have the right tools. I highly recommend if you have a Kitchenaid mixer to invest in the pasta roller attachment. It is exponentially easier than using a hand-cranked pasta roller, and even more so than rolling with a rolling pin. Investing in this kitchen accessory has made it much easier to create homemade pastas in a fraction of the time that you'd expect.

I recently decided to utilize some of my parents' home-grown Swiss chard as a pasta filling. I didn't look any further than this Candy-Wrapped Tortelli with Rainbow Chard and Ricotta from The Glorious Pasta of Italy by Domenica Marchetti. Not only did the filling sound fantastic, but I was intrigued by the candy-wrapped shape of these little pasta bundles. They are much larger than ravioli, and actually much easier to make (also since you're making less total pieces).

I went all out in the "from scratch" department and decided to not only making the filling and pasta from scratch, but to also make the mascarpone and ricotta cheeses myself. I've made ricotta cheese before, and it's so easy! It's delicious and yields a super thick consistency that is just right for filling ravioli. Rather than just buying a tub and draining it, an extra step gives you a totally homemade version that tastes even better.

Homemade ricotta cheese

I also decided to make my own mascarpone cheese. It's generally way overpriced at the supermarket and also very easy to make, so why not? I don't think I will ever be purchasing mascarpone again when I can make it myself in a couple very simple steps. Please note, the cream mixture will only thicken enough to coat the back of a spoon when you cook it, but will thicken A LOT once it's being strained in the refrigerator.

Homemade mascarpone cheese

In addition to my home-grown chard and homemade ricotta and mascarpone cheeses, I also used fresh tomatoes from a local farm to make this super fresh sauce for cloaking the tortelli. It's incredibly simple (are we sensing a theme here?) and definitely worth making yourself instead of opening a jar of pre-made, overly processed sauce.

Cooked, chopped chard

Who says making a meal from scratch needs to be difficult? I realize the recipe has a lot of steps, but each component when prepared independently is straight-forward and uncomplicated. If you plan out the creation of this meal, it will not seem daunting at all.

I prepared my mascarpone cheese on Friday evening and let it drain overnight. Saturday morning I made the ricotta cheese since it only needs to drain for about an hour. I then prepared the chard and mixed together the filling.

I actually also made another ravioli filling the same day (I'll share that in a future post) with more of the fresh ricotta. I also made my sauce on Saturday and chilled it until the next day.

Sunday morning I prepared the fresh pasta dough, rolled it out and then assembled ravioli with the other filling I had made, and then I made these tortelli. I actually used the dough scraps from both the ravioli and tortelli to try and finish up the chard/ricotta filling. You may end up with a bit of extra filling if you don't have extra dough scraps like I did (from the batch of ravioli). You can fill these quite generously, so don't be shy.

By Sunday at lunchtime, these guys were cooked, sauced, and ready to devour while watching the Patriots kick a little Vikings butt. I do love football season :) Add a few bottles of cold Italian beer and this is a great International spin on a game day meal.

These tortelli are so worth the effort! The filling is creamy from both the marscarpone and ricotta cheeses with delicious, tender greens that are not nearly as assertive as some of their cousins. They balance so beautifully with the cheeses, and since my chard was entirely red as opposed to rainbow, my filling had a slightly pink hue. Dressed with that chunky fresh tomato sauce, these delicate tortelli are utterly fantastic. I would not hesitate to make them again.

Candy-Wrapped Tortelli with Rainbow Chard and Ricotta
Makes 24 to 28 tortelli; 8 to 10 appetizer servings or 4 main course servings
(Adapted from The Glorious Pasta of Italy)

2 bunches rainbow or Swiss chard, tough stems discarded and coarsely chopped (about 1 lb/455 g after trimming)
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 small yellow onion, finely chopped
1/2 cup/115 g mascarpone cheese (I used homemade--see recipe below)
3/4 cup/170 g sheep's milk ricotta cheese or drained whole cow's milk ricotta cheese (I used homemade--see recipe here)
1/2 cup/57.5 g freshly grated Parmigiano-Reggiano cheese (I used Pecorino Romano)
Kosher or fine sea salt
Freshly ground black pepper
Pinch of freshly grated nutmeg
1 large egg and 1 large egg yolk, lightly beaten together

All-purpose or semolina flour for dusting the work surface
1 pound fresh pasta dough (see recipe below)
1 batch fresh tomato sauce with onion and butter, heated to a simmer (see recipe below)
1/2 cup/57.5 g freshly grated Parmigiano-Reggiano cheese (I used Pecorino Romano)

To make the filling: Put the chard, with the rinsing water still clinging to it, in a large frying pan placed over medium heat. Cover and cook, reducing the heat to low if necessary to prevent scorching, for about 12 minutes, or until the chard is completely wilted and tender and the liquid has evaporated. Remove the chard to a cutting board and chop it finely.

Warm the olive oil and butter in a smaller frying pan over medium heat (I actually used the same frying pan after wiping it clean). When the butter is melted, add the onion and saute, stirring frequently, for about 10 minutes, or until soft and translucent but not browned. Stir in the chard and saute for 5 minutes, until well combined with the onion and warmed through. Remove from the heat and transfer the mixture to a large bowl. Let cool to room temperature.

When the chard mixture has cooled, fold in the mascarpone, ricotta, and the Parmigiano. Season witih 1/2 teaspoon salt, a few grinds of pepper, and the nutmeg. Taste and add additional salt, if you like. Gently fold in the beaten egg. Cover and refrigerate until needed (filling can be made up to 2 days in advance).

Cover sheet pans or trays with a light dusting of flour and set them aside. This is where you will put the tortelli once you have made them. Have on hand a sharp knife or fluted pastry cutter for cutting out the tortelli and a small bowl or glass of water with a pastry brush.

Cut the ball of pasta dough into four equal pieces and rewrap three pieces. Roll out the remaining pieces of pasta dough into a long, thin strip (1/16-inch thick--#5 on a Kitchenaid pasta roller attachment is good). The strip should be 28 to 30 inches long. Carefully lay the strip on a work surface dusted with flour.

Cut the strip crosswise into six or seven rectangles, each 4 by 5 inches, trimming the ends if necessary to ensure straight edges. Place a heaping 1 tablespoon of filling onto the center of a rectangle, creating an oblong shape. Fold the long sides of the rectangle over the filling, using a little water on the pastry brush to seal the dough closed. With your fingers, carefully grasp the two open ends of the tortello and gently twist in opposite directions, as though you were twisting a candy wrapper to close it. Continue to form tortelli with the rest of the rectangles, transferring them to the prepared trays as they are shaped. Roll out the remaining dough pieces and cut, fill, and shape in the same manner. Collect the scraps as you go and store them in a plastic bag. These can be rerolled once to form more tortelli. You should end up with 24 to 28 tortelli.

Tortelli can be made in advance and frozen. Place them in a single layer and not touching on the flour-dusted baking sheets/trays into the freezer and freeze for about 1 hour, or until firm. Transfer them to a large zipper-lock freezer page or tightly lidded container and freeze for up to 1 month, then cook directly from the freezer.

Bring a large pot of water to a roiling boil and salt generously. You may need to cook the tortelli in two batches to avoid crowding the pot. Heat the oven to 200 degrees F to keep the first batch warm.

When the water is boiling, carefully drop the tortelli into the pot. Cover the pot until the water returns to a boil and then uncover and cook the tortelli for 3 to 5 minutes, or until they are just tender (I think 3 minutes is enough in order to not overcook them). Gently stir the water once or twice with a wooden spoon to make sure they do not stick together.

Spoon a little of the tomato sauce into the bottom of a warmed serving bowl or shallow individual bowls. Using a skimmer or large slotted spoon, transfer the tortelli to the large bowl, or divide evenly among the individual bowls. Take care to let the excess water drain away before you place them in the bowls. If you are cooking the tortelli in batches, top the first batch with a little sauce and keep it warm in the oven whil you cook the remaining tortelli. Spoon the remaining sauce over the tortelli and sprikel with Parmigiano. Serve immediately.

*Alternatively (and this is what I did), heat the sauce in a large shallow frying pan and kept warm on low heat. Boil the tortelli in a couple batches and then use a skimmer or large slotted spoon to transfer cooked tortelli into the hot sauce. It will only take a few minutes to cook the second batch since the water will already be boiling. Cook the second batch and then transfer to the sauce with the remaining tortelli. Gently toss the tortelli in the pan to coat with sauce and then serve in warmed serving bowls.

Mascarpone Cheese
Makes about 4 ounces

1 cup heavy whipping cream
1 1/2 teaspoons lemon juice

Pour the cream into a small saucepan or into a glass or metal bowl set over a saucepan filled about an inch deep with water (for more gently heating). Over medium heat and stirring constantly, heat the cream to about 190 degrees F. Add the lemon juice and continue stirring, adjusting the heat as necessary to maintain the same approximate temperature, until the cream thickens and coats the back of a spoon, about 5 minutes.

Remove from the heat and cool the cream for about 20 minutes. Line a sieve with fine mesh cheesecloth or a double layer of regular cheesecloth (or a coffee filter works too). Suspend over a bowl and then pour the thickened cream into the sieve. Let the cream cool completely and then cover with plastic wrap and transfer the sieve/bowl into the refrigerator to drain slowly overnight or up to 24 hours. Scoop the mascarpone out of the cheesecloth and store in an airtight container for up to 3 or 4 days.

Basic Egg Pasta Dough
Makes about 1 pound

2 cups/250 g all-purpose flour
3 large eggs
1 to 2 tablespoons water, as needed

In the bowl of an electric mixer (or food processor) add the flour and eggs and mix at low speed with the dough hook (or metal blade for food processor) to allow the flour to slowly absorb the eggs. Scrape down the sides and add a little bit of water at a time as needed to bring the dough together. When the dough begins to come together in a ball, turn the speed up another notch and allow the dough hook to knead the dough for a few minutes. Remove the dough from the mixer and knead by hand for a few more minutes until it is nice and smooth. Wrap the dough in plastic wrap and set aside at room temperature for 30 minutes to an hour to allow the gluten to rest.

Fresh Tomato Sauce with Onion and Butter
Makes 3 to 3 1/2 cups (enough to dress 1 pound pasta)
(Adapted from The Glorious Pasta of Italy)

2 1/2 to 3 pounds tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 small yellow onion, finely chopped
Kosher or fine sea salt

Cut the tomatoes in half lengthwise and scoop out the seeds with your fingers (over the sink). Place a box grater in a large mixing bowl. Hold the cut side of a tomato flat against the large holes of the grater and grate the tomato, pressing it gently, until only the skin is left in your palm. Continue until you have grated all the tomato halves.

Heat the olive oil and butter in a large saucepan placed over medium heat. Add the onion and saute for 8 to 10 minutes, or until softened. Stir in the tomatoes. Season with 1 teaspoon salt, raise the heat to medium-high, and bring the tomatoes to a simmer. When the juices start bubbling, reduce the heat to medium-low and let the tomatoes simmer uncovered, stirring from time to time, for 25 to 30 minutes, or until thickened to a nice sauce consistency. Remove from the heat. Taste and adjust the salt, if you like. The sauce may be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Monday, September 8, 2014

Turkey and Corn Tortilla Casserole with Lime-Scented Sour Cream


Betty Rosbottom recently released the fourth in her Sunday series of cookbooks, entitled Sunday Casseroles (published by Chronicle Books). A couple years ago, I reviewed the second in the series, Sunday Roasts, and was very impressed by the variety of recipes, the gorgeous photographs, and the wonderful breakdown of roast recipes for all occasions. I'm happy to report, that her most recent cookbook fits the same mold that I previously enjoyed.

There is a great variety of casserole recipes ranging from Chicken and Turkey Favorites, All Manner of Meats, Seafood Specials, Market Vegetables, Casseroles Under Cover (topped casseroles), Casseroles with Pasta, and finally Breakfast Casseroles.

The Casserole Directory in the back of the book divides the recipes into convenient sections such as Perfect for a Crowd, Easy on the Pocket, Casseroles that Freeze Well, and more. It's so easy to narrow down what to make with these awesome guidelines.

Each recipe specifies prep time, start-to-finish time, whether or not it can be made ahead, and even whether or not it freezes well. Many recipes also include market notes and cooking tips. The book includes beautiful photos that in some cases span two pages. Although the double-page photos are mouthwatering, I actually wish some of them were limited to one page, to then allow for an extra picture of a different dish.

I'm a big fan of comfort foods, and casseroles in particular, so I know this book will be very useful in my kitchen, especially as the weather starts to turn cooler. Some recipes that jump out to me in particular include Lelia's Venetian Chicken with Porcini Mushrooms and Fontina, Turkey and Corn Tortilla Casserole with Lime-Scented Sour Cream, Provencal Daube de Boeuf with Olives, Tomatoes, and Orange, Aunt Janie's Lemon-Parsley Oysters with Cracker Topping, "Fish and Chips" Casserole, Only Vegetables Moussaka, Chicken Pot Pies with Fall Vegetables and Golden Cheddar Crusts, Wild Mushroom Lasagna, Crab-Stuffed Pasta Shells with Orange-Scented Tomato Sauce, and Mushroom Popover Casserole... just to name a few.

Considering the book is called Sunday Casseroles, it seems only fitting to test out one of the recipes on the first football Sunday of the season! Watching football and eating yummy food is my favorite way to spend a Sunday, and considering the comfort factor of casseroles, any one of them would be perfect this fall when tucked away watching your favorite team hit the turf.

The Turkey and Corn Tortilla Casserole with Lime-Scented Sour Cream seems like a fancy way of saying "Mexican Lasagna," but alas, the entire dish is perfect for Tex-Mex themed comfort regardless of what you call it.

The turkey filling reminds me of taco meat, but with more veggies, and the corn tortillas soften and practically dissolve into the casserole, remind me a bit of the soaked, softened corn tortillas of enchiladas. And of course there is all that gooey cheese. Can't go wrong there. The cheese and sour cream mixture layered within is less creamy than it begins, creating a texture that almost reminds me of ricotta.

Casseroles are crowd-pleasing favorites, and often encompass an entire meal in one (protein, veggies, starch). Although the season for cookouts isn't completely over, I know that when the cooler fall climate hits, I will be referencing Sunday Casseroles more and more often, with many creative variations to take me from Sunday all through the week.

Turkey and Corn Tortilla Casserole with Lime-Scented Sour Cream
Serves 6
(Adapted from Sunday Casseroles)

2 tablespoons olive oil
2 cups/250 g chopped onion
1 cup/130 g chopped red bell pepper
2 teaspoons chopped garlic
2 lb/910 g ground turkey, preferably half dark (thigh meat) and half white (breast meat)
1 tablespoon plus 1 teaspoon chili powder
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon plus 1 teaspoon dried oregano
Kosher salt
1 teaspoon chipotle chile powder (I omitted this because I didn't have any)
1 (15-oz/430 g) can diced tomatoes, drained
1 cup/240 ml reduced-sodium chicken broth
1 (4 1/2 oz/130 g) can green chiles, drained
2 cups/480 ml sour cream
2 cups/240 g grated Monterey Jack cheese
1/4 cup plus 2 tablespoons/15 g chopped fresh cilantro
2 teaspoons grated lime zest
8 (6-inch/15 cm) corn tortillas, cut into quarters

Arrange a rack in the middle of the oven and preheat to 375 degrees F. Oil a 9-by-13-inch or another shallow 3-qt baking dish.

Heat the olive oil in a large, heavy frying pan set over medium heat. When hot, add the onion, bell pepper, and garlic and cook, stirring, for 4 to 5 minutes to soften the vegetables. Add the ground turkey, chili powder, cumin, oregano, 2 teaspoons salt, and the chipotle chile powder. Cook, stirring often to break up any lumps, until the turkey has cooked through, about 6 minutes.

Add the tomatoes, chicken broth, and green chiles and cook, stirring, until all liquids have evaporated, 15 to 20 minutes. Taste and season with more salt if needed.

In a medium bowl, whisk together the sour cream, 1 cup/120 g of the Monterey Jack, the cilantro, and lime zest.

Spread one-third of the turkey mixture in the baking dish. Arrange half of the tortilla quarters over the mixture, and then spread one-third of the sour cream mixture over the tortillas. Repeat to make another layer. Layer the remaining turkey mixture on top, cover with the remaining sour cream mixture, and sprinkle with the remaining Monterey Jack. (The casserole can be prepared up to this point 2 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes to 1 hour before baking).

Bake, uncovered, until the casserole is hot and the cheese has melted, 25 to 30 minutes. Broil for a few extra minutes, if desired, to brown the cheese. Serve immediately.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.


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