Avocado is my favorite fruit (you heard me) and guacamole is The Ultimate Dip. It’s ridiculously easy to prepare and can be tailored in many ways to make a unique dip that suites your taste. For me, minimalism reigns.
Mash up Hass avocados with fresh chopped cilantro, fresh lime juice and salt. That’s it.
Smear the guacamole on top of the crostini and top with shrimp (these were tossed with oil, S & P, roasted for 5 minutes in a 400-degree Fahrenheit oven, and then sliced in half horizontally).
The hummus was spicy, as requested, so I guess that gave the crostini spread just a hint of masculinity.
In a food processor, puree a can of chick peas (rinsed well), tahini (sesame paste), chipotles in adobo (a little goes a long way), lime juice (fresh, thank you), fresh cilantro (why am I still using parenthesis?), garlic, and salt.
And there you have it! Is it hummus, really? Is it basically just a dip? Who the hell cares–it’s damn tasty.
I promised to make something manly for the Super Bowl because I made this last weekend during the playoffs:
This crostini spread served as both the appetizers and the main course. Instead of arranging the toppings on the toasted ciabatta bread, I served everything separately so that we could experiment (though I did make strong suggestions as to what to do with it all).
Step one: thinly slice a baguette of your choice, drizzle with extra-virgin olive oil, and season with S & P. Toast the oven until golden around the edges.
Next: homemade butter:
In a food processor, whirl together heavy cream with salt until it thickens and then separates into solids and liquid (click here for the original post on homemade butter and a link to a helpful video). Pour out the liquid, add water, and give it a whirl. Drain the cloudy water again and repeat this process until the water runs close to clear.
Slather on the crostini and top with thinly sliced radishes and a sprinkle of salt.
There is something about peas that really bothers me. Perhaps it’s that they’re not all that great. Seldom do I eat something with peas as the centerpiece and think, Damn—these peas just make me wanna take my pants off. For this reason I question my motivation to torture myself with a pea and mint crostini.
Heat frozen peas in boiling water or in the microwave until fully defrosted (they don’t have to be warm, just thawed). Combine with chopped fresh mint, minced garlic, grated Pecorino Romano cheese, freshly squeezed lemon juice, S & P. Mash gently with a fork. Don’t puree to oblivion; we want to know we’re dealing with crappy old peas. Spread on toasted baguette and garnish with a bit more shaved or grated Pecorino.
After trying this crostini, I turned into a pea fanatic! No, that’s a lie. But I did quite enjoy the brightness of the peas, the fresh mint flavor, and the contrast of the mash to the crunch of the baguette. I’ve become less offended by the little guys, and perhaps more inclined to use them in the future.
For now, however, the pants are staying put.
No, I’m not Jewish. And no, I didn’t learn how to cook latkes from an old Jewish bubbeleh. I won’t be offended if you stop reading right n-
Still here?
Grate potatoes and onion onto a clean kitchen towel. Season with S & P and let the potatoes stand for a minute or two. Wring out the majority of the excess liquid. Place mounds of the shredded potatoes into a hot pan with oil and pack them down to form cakes. Cook on each side until evenly golden brown and crispy outside, and tender inside; add additional oil as needed. Top with sour cream (or plain, non-fat Greek yogurt for lighter fare), applesauce or both. (Do both. Do it.)
These are so simple and tasty, it’ll be a feat if they make it to the plate. You’ll want to eat them with your hands, in your underwear, hunched over the counter. Just don’t let your Jewish grandmother catch you.
eating in your underwear 