{"id":162,"date":"2015-01-21T21:32:32","date_gmt":"2015-01-21T21:32:32","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/01\/21\/2015121i-like-on-toast\/"},"modified":"2016-04-04T12:05:15","modified_gmt":"2016-04-04T16:05:15","slug":"i-like-on-toast","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/01\/21\/i-like-on-toast\/","title":{"rendered":"I like ______ on toast"},"content":{"rendered":"

Avocados<\/h2>\n

\"Photo Photo credit:\u00a0Food Republic<\/p>\n

“I’d move to California\u00a0for avocados,” said everyone ever.\u00a0<\/span><\/p>\n

We’re aware\u00a0that avocados are not local everywhere. They are in fact grown in\u00a0California and\u00a0native trees of\u00a0Mexico and Central America.\u00a0However, with their\u00a0supreme health benefits, versatile\u00a0texture,\u00a0and comforting flavor, avocados make a favored staple in food-loving\u00a0kitchens across the country.<\/span><\/p>\n

With that in mind, avocados are not always easy to store.\u00a0An enzyme in avocados causes the flesh to oxidize when exposed to air, turning it a\u00a0brown color. Avid food bloggers have found that the best way to\u00a0keep a cut avocado green is to place it in a airtight container with a piece of cut up onion and refrigerate —\u00a0suspecting that it has to do with sulfur compounds that the onion releases.\u00a0<\/span><\/p>\n

\n

Avocados make a solid creme brulee<\/h2>\n

\"Photo Photo Credit:\u00a0Food Republic<\/p>\n

Why can’t your favorite dessert be made with your favorite vegetable-like fruit? Avocados are afterall\u00a0are “superfoods” for their nutrient dense, healthy fat, and vitamin heavy\u00a0properties. Cookbook author Leticia Schwartz of\u00a0The Brazilian Kitchen<\/a>\u00a0knows this and\u00a0loves their deep green color.\u00a0She appreciates their buttery texture, which provides the perfect creaminess in this\u00a0reinvented cr\u00e8me br\u00fbl\u00e9e.<\/p>\n

Ingredients:\u00a01 c sweetened condensed milk,\u00a02 medium-firm ripe Hass avocados, peeled, pitted and cut into chunks,\u00a02 to 3 tablespoons fresh lemon juice,\u00a01\/2 c sugar, for topping. (You’ll also need a mini kitchen\u00a0torch\u00a0and ramekins)<\/p>\n

Method:\u00a0Place the condensed milk and avocados into a food processor\u00a0until the mixture is velvety smooth, 1 to 2 minutes. Add lemon juice slowly, and pulse for a few seconds after each addition.\u00a0Taste the avocado cream to check if the lemon juice is giving the right balance.\u00a0Using 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.\u00a0Ignite 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 br\u00fbl\u00e9e the dessert more than 20 minutes in advance of serving.<\/p>\n

Adapted from\u00a0Food Republic<\/a><\/p>\n

\n

A twist on your avocado toast<\/h2>\n

\"Photo Photo Credit:\u00a0Alaska from Scratch<\/p>\n

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\u00a0classic one<\/a>\u00a0at\u00a0Cafe Gitane<\/a>. Below is a modern twist on the classic dish.\u00a0<\/span><\/p>\n

Ingredients: 2 slices italian or french bread, toasted,\u00a01 ripe avocado,\u00a02 eggs,\u00a0coarse salt and pepper,\u00a0Sriracha<\/p>\n

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.\u00a0Meanwhile, 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.<\/p>\n

Adapted from\u00a0Alaska from Scratch<\/a><\/p>\n

\n

Avocados seen around Foodstand<\/h2>\n
\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Avocados Photo credit:\u00a0Food Republic “I’d move to California\u00a0for avocados,” said everyone ever.\u00a0 We’re aware\u00a0that avocados are not local everywhere. They are in fact grown in\u00a0California and\u00a0native trees of\u00a0Mexico and Central America.\u00a0However, with their\u00a0supreme health benefits, versatile\u00a0texture,\u00a0and comforting flavor, avocados make a favored staple in food-loving\u00a0kitchens across the country. With that in mind, avocados are not always easy to store.\u00a0An enzyme in avocados causes the flesh to oxidize when exposed to air, turning it a\u00a0brown color. Avid food bloggers have found that the best way to\u00a0keep a cut avocado green is to place it in a airtight container with a piece of cut up onion and refrigerate —\u00a0suspecting that it has to do with sulfur compounds that the onion releases.\u00a0 Avocados make a solid creme brulee Photo Credit:\u00a0Food Republic Why can’t your favorite dessert be made with your favorite vegetable-like fruit? Avocados are afterall\u00a0are “superfoods” for their nutrient dense, healthy fat, and vitamin heavy\u00a0properties. Cookbook author Leticia Schwartz of\u00a0The Brazilian Kitchen\u00a0knows this and\u00a0loves their deep green color.\u00a0She appreciates their buttery texture, which provides the perfect creaminess in this\u00a0reinvented cr\u00e8me br\u00fbl\u00e9e. Ingredients:\u00a01 c sweetened condensed milk,\u00a02 medium-firm ripe Hass avocados, peeled, pitted and cut into chunks,\u00a02 to 3 tablespoons fresh lemon juice,\u00a01\/2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/162"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=162"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/162\/revisions"}],"predecessor-version":[{"id":1219,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/162\/revisions\/1219"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}