Photo credit: Food Republic
“I’d move to California for avocados,” said everyone ever.
We’re aware that avocados are not local everywhere. They are in fact grown in California and native trees of Mexico and Central America. However, with their supreme health benefits, versatile texture, and comforting flavor, avocados make a favored staple in food-loving kitchens across the country.
With that in mind, avocados are not always easy to store. An enzyme in avocados causes the flesh to oxidize when exposed to air, turning it a brown color. Avid food bloggers have found that the best way to keep a cut avocado green is to place it in a airtight container with a piece of cut up onion and refrigerate — suspecting that it has to do with sulfur compounds that the onion releases.
Avocados make a solid creme brulee
Photo Credit: Food Republic
Why can’t your favorite dessert be made with your favorite vegetable-like fruit? Avocados are afterall are “superfoods” for their nutrient dense, healthy fat, and vitamin heavy properties. Cookbook author Leticia Schwartz of The Brazilian Kitchen knows this and loves their deep green color. She appreciates their buttery texture, which provides the perfect creaminess in this reinvented crème brûlée.
Ingredients: 1 c sweetened condensed milk, 2 medium-firm ripe Hass avocados, peeled, pitted and cut into chunks, 2 to 3 tablespoons fresh lemon juice, 1/2 c sugar, for topping. (You’ll also need a mini kitchen torch and ramekins)
Method: Place the condensed milk and avocados into a food processor until the mixture is velvety smooth, 1 to 2 minutes. Add lemon juice slowly, and pulse for a few seconds after each addition. Taste the avocado cream to check if the lemon juice is giving the right balance. Using a rubber spatula, scrape the mixture into four ramekins, making sure it is nice and flat inside the ramekin. Chill for 4 hours in the refrigerator. Before serving, spread a thin layer of sugar evenly over the top of each custard. Ignite the torch to medium. Melt the sugar by moving the flame back and forth across the custard while maintaining a distance of 2 inches between the flame and the surface. The sugar will melt, bubble, then turn into a golden caramel. In less than a minute, it will harden to a delicious crust. Allow to cool for 3 to 5 minutes before serving. Do not brûlée the dessert more than 20 minutes in advance of serving.
Adapted from Food Republic
A twist on your avocado toast
Photo Credit: Alaska from Scratch
The avocado toast is the pancake of our generation. It is a staple at any up-and-coming brunch place. Actually, let me rephrase. You can’t call yourself brunch in NYC if you dont have some version of this delicious combo on your menu. We love the classic one at Cafe Gitane. Below is a modern twist on the classic dish.
Ingredients: 2 slices italian or french bread, toasted, 1 ripe avocado, 2 eggs, coarse salt and pepper, Sriracha
Method: Place a non-stick frying pan over medium-low heat. Crack the eggs into the pan, season with salt and pepper and cover. Cook until the whites are cooked through and yolk is still runny. Meanwhile, mash half of the avocado with a fork. Season with salt. Spread half of the avocado mash onto each slice of toast. Then, place the eggs on top of each slice of toast. Drizzle each egg with Sriracha to taste. Serve.
Adapted from Alaska from Scratch
Avocados seen around Foodstand