best homemade guacamole

June 3rd, 2019 · 14 Comments

I love guacamole. 

In fact, the word ‘love’ might not be strong enough.  I’m enthralled, enraptured and a little bit obsessed with this recipe, in no small part because it’s one of the best-tasting good-for-you snacks I can imagine.  Avocados are full of healthy fats, and guacamole is basically just a combination of a few simple, fresh ingredients, tossed and served up.  It doesn’t get much yummier than that.

A few tips on storing guacamole without the avocados turning brown — first, don’t make this until the last possible minute.  But if you have to make it ahead (or, even more rarely, if this doesn’t get eaten in one sitting), save the pits and store them in the same container.  Rub some saran wrap with a little bit of lemon juice, and cover the top of the guacamole that would otherwise be exposed to the air, and then add an airtight lid. 

And on day two, throw this on some tortilla chips, add some sour cream and cheese, and viola — nachos!

Best Homemade Guacamole

INGREDIENTS

2 ripe avocados
1 shallot, minced
1 plum tomato, seeds and pulp removed, chopped
2 tablespoons cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
Freshly grated black pepper

DIRECTIONS

Cut avocados in half and remove the pit.  Scoop the flesh of the avocado into a mixing bowl.  Add the chopped onion, cilantro, tomatoes, lime juice, salt and pepper and mash with a fork until chunky and mixed.  Serve with chips or chopped veggies.

Tags: appetizers · food · salads · side dishes

burrata, basil and tomato salad

May 11th, 2019 · 5 Comments

Have you guys tried burrata yet? 

The answer is probably yes — this creamy, delicate mozzarella has been popping up on menus for the past year or two in really excellent restaurants, and it’s spread like wildfire. 

Which, of course, is because it’s one of the best cheeses I’ve ever tasted.  And I do not say that lightly.

I’ve never been much of a fan of mozzarella — the key ingredient in a million fast food pizza places across the country has never held much of a culinary interest to me. 

But burrata is something else entirely — more like a creamy, rich cheese than a hearty mozzarella, this is worth trying even if you’ve never been interested in anything on the pizza spectrum.  All you need are some fresh mid-summer tomatoes, and this dish is an absolute dream. 

Burrata, Basil and Tomato Salad

INGREDIENTS
4 vine-ripened tomatoes
8 ounces burrata, outer layer stripped away
10 leave basil, julienned
1 tsp extra virgin olive oil
1 tsp aged balsamic vinegar
Sea salt
Fresh ground pepper

DIRECTIONS
Slice tomatoes into 1/4″ strips.  Arrange two tomatoes each on two appetizer-sized plates and top with burrata.  Sprinkle fresh julienne-ed basil over the salad, and drizzle with olive oil and vinegar.  Grind sea salt and pepper over the salad and serve.

Serves 2.

Tags: appetizers · food · salads · side dishes

roasted avocado slices

April 15th, 2013 · 12 Comments

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Sometimes you guys just have to trust me.

Because right now, some of you are thinking, “I’ve never had avocado served warm.” 

But the thing is — you’ve been missing out.  Like, desparately.  Because roasted (or grilled) avocado is so incredibly delicious, you’re going to be shocked when you finally try it.

These taste almost like big thick-cut baked french fries, only a million times richer and creamier.  They’re absolutely delicious.  And super easy — go try it!

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Roasted Avocado Slices

INGREDIENTS

2 avocados, fairly firm
Extra virgin olive oil
1/2 tsp garlic powder
Fleur de sel
Fresh ground pepper

DIRECTIONS

Preheat oven to 400 degrees F.  Cut each avocado into quarters, lengthwise, discarding stone and peel. Drizzle with a little olive oil and season generously with garlic powder, sea salt and fresh cracked pepper.  Bake for about 15 minutes or until the slices are a little golden at the edges.

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Tags: appetizers · food · salads · side dishes