Guacamole

I read the weekly column in our local newspaper titled Taste.

Sometimes I like to talk about the feature of the week and research it.
I did an article on Hot Chocolate and today the feature is Guacamole.

Here are some of the suggestions for Guacamole that inspired me to write about it.
I found some of these odd.

Cumin
Bacon
Corn
Shrimp
Mango
Olive Oil
Garlic Powder ( I know many recipes use this)
Black Pepper
Hot Sauce
Mayonnaise
Sour Cream

Guacamole should not be a mushy, pasty, creamed in the blender with sour cream or mayonnaise mixture.
It shouldn't be overpowered by garlic.
The taste of the Avocado should be the dominant flavor.

I realize this is only my opinion and tastes vary. I write many of my recipes for friends that don't live in Texas and friends around the World.

The Aztecs created the Avocado concoction.
The name comes from the Nahuati language.
Ahuacamolli, meaning Avocado Sauce.
Ahuacati, meaning Avocado and Mole, meaning Sauce.

The Avocado is often used in Salads, mashed onto Bread in Sandwiches and in Soups.
The best use of the Avocado is creating Guacamole.

Here is what I consider to be the Best of the Best recipe for Guacamole.

2 Avocados, diced
1/4 C minced White Onion
1 TBS minced Jalapeno
2 TBS finely chopped Fresh Cilantro
3/4 tsp Salt
1/2 C finely chopped Plum or Roma Tomato
2 tsp Fresh Lime Juice

In a bowl:
2 TBS Onion
Jalapeno
1 TBS Cilantro
Salt
Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.

Add the Avocado
Fold in Tomato and remaining Onion, Cilantro and Lime Juice

Serve with Tortilla Chips

Enjoy!
Peace in the Kitchen!

Orange or Lime Poppy Seed Cookies

350 degree oven
Here are 2 versions. Choose either Orange or Lime and use the Zest and Juice of either to make these cookies. I happen to like Lime!


1 1/2 C Flour
1/2 tsp Baking Powder
1/4 tsp salt
1 TBS Poppy Seeds
8 TBS Butter, room temperature
2/3 C Sugar
2 TBS Orange or Lime Zest
1 Egg

Glaze:
1/2 C Powdered Sugar/Confectioner's Sugar
2 TBS freshly squeezed Orange or Lime Juice


Line 2 baking sheets with parchment paper
In a Small bowl whisk:
Flour
Baking Powder
Salt
Poppy Seeds
Set Aside

In an Electric Mixer with the paddle attachment:
Cream together the Butter and Sugar on medium-high until light and fluffy, about 2 minutes
Mix in Egg and Zest until well blended
Mix in dry ingredients on low until incorporated

Using a Cookie Scoop, drop dough onto the baking sheets about 2" apart

Bake for 9 - 11 minutes / do not let the tops brown

Cool 2 minutes and then transfer to a cooling rack and cool completely before glazing

Glaze:
Whisk Sugar & 2 TBS of Juice
Add more Sugar if necessary to have a good consistency to drizzle over the cookies

Allow Glaze to cool completely before serving

Enjoy!
Peace in the Kitchen!

Fish & Chips Batter , also used for a Vegetarian version

We were in England in December.
We ate at a very old and traditional Pub on Carnaby Street.

My wife ordered Fish & Chips and I asked the waitress if they had any Vegetarian items available?
She told me they made a Vegetarian version of their Fish & Chips made with pieces of Haloumi Cheese fried in the same batter.

It was served with Chips and Mushy Peas.
It was delicious. I was impressed
It was the first time I'd heard of Vegetarian Fish & Chips.


Here's the Batter:

8 ounces of Self Rising Flour plus Flour for dusting
Salt & Pepper to taste
10 ounces of Cold Lager Beer

Sift the Flour and a pinch of Salt into a large bowl
Whisk in the Beer to create a thick batter

Add more Beer if it's too thick
It should be the consistency of thick Cream and coat the back of a wooden spoon

Season it with Salt and Pepper to taste
Coat the Filets or pieces of Cheese and cook in Hot Oil for 8-10 minutes until golden brown and crispy
Remove, drain and keep warm in the oven

Serve with Chips (Fries) and Mushy Peas

Enjoy!
Peace in the Kitchen!

Leftover Mashed Potato Pancakes

I happen to like potato pancakes, this one is made from mashed potatoes.
We've all had leftover mashed potatoes and here's the perfect recipe to use them.

2 C Mashed Potatoes
2 Eggs, beaten
1/4 C Flour
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Garlic Powder
2 TBS Diced Onion
1 TBS Chopped Chives
2 TBS Grated Cheddar Cheese

Oil or Crisco for frying
Sour Cream and Applesauce for Garnish

Mix all ingredients together
Pour batter by the spoonful in a pan preheated with Oil or Crisco
Brown on both sides

EnjoyPeace in the Kitchen!

Herbs and Spices

I have a great Herb Garden and every type of Spice available.
I use a lot of Herbs and Spices in my cooking.

I have a pantry full of them, but I had a Lazy Susan near the stove
with many small containers of the ones I use most often.

This new box is compact and holds the ones I use the most.

I recently found this great wooden Spice Box which I filled with:
Sea Salt
Whole Peppercorns
Herbes de Provence
Lemon Pepper
Salt Free Herb Seasoning, from an Amish Bulk Food Store in Kansas
Crushed Red Pepper Flakes


Enjoy!
Herbs and Spices!

Eggs Baked in a Dinner Roll

8 Crusty Dinner Rolls : increase all of the ingredients to serve a larger number of guests
8 Eggs
1/4 C chopped Fresh Mixed Herbs from the Garden:
Parsley
Chive
Tarragon
Rosemary

Heavy Cream
Salt & Pepper
4 TBS Grated Parmesan

Slice the top of each roll
Gently remove some of the interior bread until there's a hole large enough to accommodate an egg
Arrange the Rolls on a Baking Sheet
Crack an Egg into each Roll
Top the Eggs with a bit of Cream and Herbs
Season with Salt & Pepper and sprinkle with Parmesan Cheese

Bake without the tops for 20 minutes at 350 degrees
Replace the tops and Bake an additional 5 minutes

Enjoy!
Peace in the Kitchen!

Salsa Genovese

1/2 pounds of pitted Green Olives
2 TBS Pine Nuts, toasted
2 TBS Fresh Parsley, chopped
2 TBS Fresh Basil, chopped
1 tsp Fresh Thyme leaves
1/2 tsp grated Lemon Zest
1/2 tsp Capers, rinsed and minced
1 small clove of Garlic, minced
6 TBS Olive Oli

In a Food Processor:
Pulse the Olives until well chopped
Add all remaining ingredients except the Oil
Pulse a few more times to incorporate
Continue pulsing while drizzling the oil slowly into the processor

Yields about 1 cup

Refrigerate with a thin layer of Olive Oil on top

Serve as a tapenade on crackers or toasted slices of a Baguette

Enjoy!
Peace in the Kitchen!