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Gourmet (Magazine) Guacamole
Jan 11th, 2014 by

This recipe from Gourmet Magazine is 24 years old. Where does the time go?

This recipe from Gourmet Magazine is 24 years old. Where does the time go? (Photo by Mark Micheli)

I got this recipe on Epicurious.com. It’s from the December 1990 issue of Gourmet Magazine. I didn’t follow it exactly because I didn’t have all of the ingredients on hand.

Instead of using a jalapeno pepper, I added about 1/4 tsp of red pepper flakes. Instead of using lime juice, I used lemon juice. I also cut down on the amount of onion too (to about a 1/4 cup, chopped fine). And I didn’t have any coriander, fresh or dried, so I didn’t use anything. Oh hell, I better just rewrite the recipe here:

Ingredients:

  • Avocados, 2 ripe.
  • Onion, about 1/4 cup chopped fine or minced.
  • Garlic, 1 clove, minced and mashed to a paste with 1/2 teaspoon Kosher salt
  • Lemon juice, about 2 teaspoons or to taste
  • Ground Cumin, 1/2 teaspoon.
  • Red Pepper Flakes, about 1/4 tsp.

Making the dish:

Halve and pit the avocados and scoop the flesh into a bowl.

Mash the avocados coarse with a fork and stir in the onion, the garlic paste, the lemon juice, the cumin, and the red pepper flakes.

The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.

Find more recipes in the Recipe index.

Have Crostini - Will Travel
Jul 16th, 2013 by

This is a quick and easy appetizer and one I'll be sure to make all summer.

This is a quick and easy appetizer and one I'll be sure to make all summer.

Traveling is great for sampling new food and getting new recipes but I didn’t have good food in my mind when I checked into a hotel directly off the highway in New York this past weekend. It just goes to show that you can be inspired in the least likely of places.

And the least likely place I expected to find culinary creativity was at the Renaissance Hotel in White Plains, New York.

Sitting at the bar we were a little hungry so I ordered several appetizers. One of them was a guacamole crostini where the avocado melted in our mouth and fresh salsa refreshed our palates. This one I knew would be a keeper and one that could be easily reproduced. Here’s how I recreated it:

Ingredients:

  • Guacamole (Buy already made or make it yourself by mashing two avocados with half a small onion, chopped. Add a tablespoon or two of lime juice or lemon juice if you don’t have lime; one mashed garlic clove; a 1/2 tsp. of cumin. Recipe here.)
  • Sliced Italian bread, toasted.
  • Fresh salsa (You could make this too but I used the store-bought fresh salsa found in the produce section of most supermarkets)
  • Olive oil, salt.

What I did:

Drizzle toast with olive oil. Add a sprinkle of salt.

Spread avocado on bread and then top with fresh salsa.

So easy. Why didn’t I think of it first?

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