My husband reminded me this morning of the drawer full of avacados that I needed to use before our weekend trip to New Mexico.
So, what did I do? I called my sister-in-law and said "let's make veggie tacos!" I decided that I would make quacamole the center of the dish.
Here is how it went...
The key players: Avocados (6), Red Pepper (1), Garlic (4 large cloves) and my beloved food processor.
Here is what I did:
First I scooped out the avocados into the food processor bowl.
Second I added the red pepper (sliced into pieces).
Next I added the garlic.
Once the key players were settled into the bowl I added salt to taste, cayenne pepper to taste (not too spicy but enough to add some heat), the juice of one lime, and about a tablespoon of cumin.
Then I pushed ON and let the magic happen.
Too simple, I thought. I need another element. Something more.
Hmmmm....so, I tasted the creamy creation. What did it needed? Not one thing! Nothing!
To make myself feel better I added a little more lime juice for some extra added zing...but that is optional.
I used the guacamole as the base ingredient in a soft taco, but it was delicious as just a dip with tortilla chips.
Easy, Versatile, Tasty!
Thursday, September 3, 2009
Girls' Book Club Brunch
Every month a group of girls and I meet on a Sunday for book club brunch. This month the meeting was at my house.
The Book: The School of Essential Ingredients by Erica Bauermeister
The Menu: Pancetta, Asparagus & Fontina Fritatta, Red Pepper Pesto Penne, Parmesan Biscuits & Mexican Chocolate Biscotti
The result: A deliciously, light read and a flavorful, whimsical brunch.
For the fritatta I used 9 eggs. To those eggs I added about 4 tablespoons of heavy cream. I whipped the eggs and the cream together and added salt and black pepper to taste. To spice up the egg mixture I added sage, rosemary and thyme. I was generous with the spices so they would stand out amongst the cream, eggs and pancetta.
Next, I chopped the pancetta into pieces and cooked it on medium heat in a large, non-stick pan. When the pancetta began to crisp I added the asparagus and 3 chopped roma tomatoes. I sauteed the vegetables until the asparagus softened a bit. Then I poured the egg mixture on top.
I cooked the fritatta until the only liquid that remained was on top. I then added the fontina cheese to the top of the fritatta and put in a pre-heated 350 degree oven. When the eggs cooked through I set the oven to broil and browned the top of the dish.
The fritatta was indulgent and delicious!
Coming soon...Red Pepper Pesto. You're gonna love it!
The Book: The School of Essential Ingredients by Erica Bauermeister
The Menu: Pancetta, Asparagus & Fontina Fritatta, Red Pepper Pesto Penne, Parmesan Biscuits & Mexican Chocolate Biscotti
The result: A deliciously, light read and a flavorful, whimsical brunch.
For the fritatta I used 9 eggs. To those eggs I added about 4 tablespoons of heavy cream. I whipped the eggs and the cream together and added salt and black pepper to taste. To spice up the egg mixture I added sage, rosemary and thyme. I was generous with the spices so they would stand out amongst the cream, eggs and pancetta.
Next, I chopped the pancetta into pieces and cooked it on medium heat in a large, non-stick pan. When the pancetta began to crisp I added the asparagus and 3 chopped roma tomatoes. I sauteed the vegetables until the asparagus softened a bit. Then I poured the egg mixture on top.
I cooked the fritatta until the only liquid that remained was on top. I then added the fontina cheese to the top of the fritatta and put in a pre-heated 350 degree oven. When the eggs cooked through I set the oven to broil and browned the top of the dish.
The fritatta was indulgent and delicious!
Coming soon...Red Pepper Pesto. You're gonna love it!
Subscribe to:
Posts (Atom)