Posts tagged ‘avocado’

March 22, 2011

Three Ingredient Garnish | Avocado Lime Crema

A Saturday shopping trip to my favorite little Mexican grocery store turned up tortillas that rival many I’ve had in Texas, dried corn husks, great cheeses including cotija and Oaxaca, bulk beans, and avocados.

I’ve been kind of obsessed with avocados since reading this fantastic short article in Eating Well (helpfully compiled in Best Food Writing of 2010) about a tiny spot in the Mexican state of Michoacán that is perfectly suited to growing the best avocados in the world, year-round.

On Sunday, I was remiss in posting this three ingredient garnish (one of which is avocados, natch) that is delicious on spicy tacos, as a substitute for mayonnaise in chicken salads (I will be doing this a lot during the summer for sure) and perfect on, what else? huevos rancheros.  It is not guacamole: because it’s not spicy and it’s got crème fraîche in it.  Use it as a cooling counterpoint to hot and spicy foods.  Perhaps some chipotle wings… hmmm…

Avocado Lime Crema

Note the teeny tag that says it's from Michoacán.

1 ripe avocado (Haas are my favorites, choose one that gives a bit in your hand, but isn’t mushy – or alternately – hard as a rock)

1/2 c crème fraîche, or crema or sour cream

Zest and juice from 1/2 lime

Salt to taste

Scoop the avocado flesh into a food processor, add the crema, lime and salt and process until smooth.  Careful you don’t process too much- could this Snowville crème fraîche turn into butter?

Serve. Perhaps in the scooped out avocado hulls?

Playlist included Whirring, by The Joy Formidable.

March 20, 2011

Sunday Breakfast | Huevos, Persephone Style

There’s something about Mexican food lately.  I’m just loving the spices and the fats and the flavors and the family feel of the meals.  This morning, since we had so many ingredients of Mexican origin in the fridge, I decided to do a take on huevos rancheros.  It’s not really rancheros; it’s just a delicious breakfast with spicy Mexican ingredients on a crispy tortilla, topped with a huevo.

I realize that this morning’s recipe is going to look a bit too involved.  But it has a couple of different simple components (the chile paste, the avocado crema) that you might consider making at some point and stashing in the freezer or have a bit leftover for a breakfast like this.

Huevos Persephone, serves two

Small link of Mexican chorizo, casing removed and sausage crumbled

1/4 of a small onion, diced

1 potato peeled and cut into small cubes

read more »

September 17, 2010

Deconstructed Guac = Lunch

On this sort of grayish day, I craved a bit of color.  So I sliced up a tomato and an avocado to make a quick, spicy lunch for Hades and me.

Not much to this one. 

In a small bowl, whisk together the juice from 1/2 a lime, 1 finely sliced green onion, 1/2 of a minced jalapeno, a small pinch of chopped cilantro, a splash of olive oil, a teaspoon of mayo, salt and pepper.

Drizzle this over the alternated slices of avocado and tomato.

Serve it with a fresh flour tortilla.  Don’t fry that thing.  (Although that would be reeeeally good…)

Playlist: Letters from the Sky, by Civil Twilight.

%d bloggers like this: