Currently viewing the tag: "avocado"
Here in California, we have so many things to be thankful for when it comes to fresh food. Avocados are certainly one of those things, and they are in prime time right now. Given that California produces 95% of the avocados in the USA this is not surprising. Of those, the Haas is the most widely grown, as it is worldwide. Overall, the Haas accounts for 80% of avocados grown. However, at one time in California there was something like 100 varieties grown, with the majority of them in the Santa Barbara/Ventura area and further south.
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Tagged with: avocado
This dish uses ingredients that commonly are found in dishes that get named “Persian”. This is a pretty dish with the white cauliflower tinged with the deep purple of the syrup, and then the scattering of creamy pine nuts and green mint. If you are not a fan of mint, substitute fresh marjoram and some flat leaf parsley.
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This is not so much a recipe as it is a whole around a few ingredients. These are variations of a favorite breakfast/lunch/snack/light dinner with salad, party appetizer of mine. The core of this “dish” is a sushi roll called the Norway Roll from when I had a sushi bar which was cucumber sticks, thin slices of smoked salmon and Meyer lemon, the dill cream cheese, and dill scattered on the outside of the roll.
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I tend to think of this as Christmas Salad. Not because of when it is served, but because of the reds and greens of its colors and the jewel-like look of the pieces. This would be a good “company” salad as you can cut all the components except the avocado in advance. Then it is just a matter of assembling it at the last moment. This salad is a study in contrasts of colors and textures, and is fun to eat. If cutting lots of cubes seems like too much work, see Chef’s Notes for an easy variation.
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This salad is about contrasts; of flavors, of textures, colors, and if you are quick enough, you can even work contrasting temperatures into the salad. Escarole and radicchio are both bitter, but the roasted beets with their marination of balsamic vinegar provide a sweet contrast. If you wait to grill the radicchio until just before dressing the salad you can even get a contrast between the hot red radicchio and the rest of the salad which is served cool, or even cold. Radicchio can be quite bitter, but grilling it mitigates much of the bitterness. To step this salad up, check the options in the ingredients. The use of avocado or a creamy blue cheese, or adding romaine lettuce will mitigate the bitter elements further and will contrast nicely with the crunchy elements.
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The basic version of this would be to simply lay down a circle of beets, and then pile a mound of diced avocado in the center of the circle, and then dress it with the dressing of your choice. To make it fancy, use a ring mold to form the beet circle on the plate, and then a smaller one centered in the beets for the avocado. From there, this combination splinters into so many variations. Adding different lettuces changes the tone of the salad. Using cilantro takes it to the Southwest or to Mexico. Switch to arugula with almonds or pistachios for something different, but where the nuts and avocado complement each other. Utilizing shrimp will add another dimension as well. This recipe is just a door way to ideas. Step through.
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This salad is a study in contrasts with the tender slightly bitter Butter lettuces and the silky nutty avocado up against the crunchy sweet-tart elements of the quickles. Using plenty of Italian parsley in the vinaigrette gives an earthy and green element to bring things together.
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If you love the silky texture of mayonnaise, but cholesterol is not your friend, try this cholesterol free substitute. Avocados are a good source of potassium, magnesium, omega 3 and 6, vitamins K, E, B6, and C. Although this mayo is not as flavor neutral as egg based mayo, with a little thought it should work well in many applications.
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Quick and simple, but satisfying in its contrasts of flavors and textures. Be sure you are using Fuyu persimmons or you are in for a pucker surprise.
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Tagged with: avocado • celery • lettuce • little gem lettuce • nuts • persimmons • salad • vinaigrette
This is a fairly straight forward iteration of this classic. Many versions include tomatoes, onions, chilies, cilantro, some even add beans or diced vegetables, but this one only has a little garlic, some spices, and a little lime juice. Eat this straight with chips or use it as a topping for quesadillas, eggs, or whatever strikes your fancy. You can make this smooth or chunky.
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This salad is amenable to any of several dressings; Balsamic, Maple, Apple Balsamic, Cilantro, Cinnamon Cilantro, or even Traditional Blue Cheese or Lighter Blue Cheese Dressing. Any of these will work, but here the recipe is set up with Cilantro Cinnamon Vinaigrette
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This recipe takes its inspiration from Crab Louis salad, but the dressing is a lightened version made with oil infused with shrimp shells. This oil is very aromatic and wonderfully evocative of the sea. This oil is a great flavor booster for pasta dishes, seafood soups, bouillabaisse, or light sauces for seafood such as a red pepper coulis.
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This dish is a starter, or you can place it into a salad for a larger dish. Tobiko is the bright orange or red flying fish roe most often seen on the outside of California rolls. You can get it at Japanese markets and better fish mongers. If it is frozen, that’s fine as that is usually how it is shipped. This recipe only uses a little, so freeze what you won’t use within a few days. Chervil is an herb not used so much in the US, but is loved in France. Think of basil, tarragon, fennel, or anise, only much more delicate and subtle. Here, it brings a nice contrast to the brininess of the tuna and tobiko. A sharp knife is important to the success of this dish, and if you wish, you can freeze the tuna for 10-15 minutes to firm it up before cutting.
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Scrambled Eggs with Tortilla Chips, Avocado, Cilantro, and…
This dish is a riff on a Mexican dish called “migas”, which is traditionally made with older corn tortillas. This one uses tortilla chips. You can use old stale ones and smaller broken bits in the bottom of the bag, or fresh ones work fine too. My son is not a fan of eggs, but this dish never fails to please him, plus it is a great vehicle for getting vegetables into the kids. I use leftover zucchini, peppers, grilled onions, broccoli, and even green beans. Adding avocado is really nice, especially if it is chilled. The contrast between the hot egg and cold avocado is fun. This recipe is a guideline. Play with it and make it your own. Be sure to add the oil and water to the eggs to prevent sticking.
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This is a fancy appetizer I did for a party once, but it is so good it keeps showing up. Although I like the stacked presentation a lot, this salad works equally well when simply tossed in a bowl and then put onto plates. Also, since I like it so well, the 3 inch diameter salad isn’t always large enough.
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