Back to the Kitchen: The Many Faces of the Avocado

BY GWEN KENNEALLY

Avocado season is here!

I grew up in Northern California with a zucchini bush and an avocado tree. We had avocado everything. It has taken me a long time to re-acquaint myself with the rich, nutty amazing flavor of avocados.

Avocados are in season winter and spring in Southern California and widely available in markets. Avocados are used not only in salads and the ever-popular guacamole, but also in breads, desserts, main dishes and non-culinary creams for facials and body massages. Some eat avocados with milk and sugar. Even the avocado tree leaves are used in some parts of Mexico. Both green and dried leaves can be used for wrapping tamales, or seasoning for barbecues and stews. I have even seen, but not yet tried, avocado ice cream!

The avocado is widely considered a vegetable, since it is commonly used in salads. However, it is actually a fruit that tastes like a vegetable. It should be soft to the touch, but not too mushy. Place an avocado pit in your guacamole so it does not brown. Try playing with this treat from nature and create some dishes of you own.

Basic Guacamole

6 ripe Avocados

3 vine ripe tomato, diced

1 red onion, minced

1 bunch fresh cilantro, chopped

Juice of one lemon

Juice of one lime

3 cloves garlic, minced and mashed.

1 jalapeno pepper, minced

Sal t to taste

Cut avocados in halve and scoop out flesh into a bowl. Fold remaining ingredients and stir until well combined. Serve with chops, veggies or spread on sandwiches.

Pomegranate Guacamole

2 large ripe avocados

1 red onion

3 garlic cloves

2 fresh jalapeños, seeded

2 tablespoons cilantro

Juice and zest of 2 limes

1/2-teaspoon salt

1 tablespoon pomegranate juice

3 tablespoons pomegranate seeds

Finely chop the onion, garlic, jalapeños, and cilantro. Place in bowl and add limejuice, zest and salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.

Chicken Tortilla Soup with Avocado

1/4-cup olive oil

1 jalapeno pepper, seeded and chopped

1 red, green and yellow bell pepper, seeded and chopped

4 cloves garlic, finely chopped

1 Carrot, diced

1 red onion, chopped

2 teaspoons dried thyme

1 teaspoon each cumin and chili powder

1 can diced tomatoes with juice (I like to use yellow if you can find them.)

5 cups chicken stock

1-pound boneless skinless chicken breasts

1 can (15 ounces) black beans, rinsed

2 cups corn kernels

1/2-cup fresh cilantro

1 cup tortilla chips, crunched

Diced avocado

In a large soup pot heat oil over medium heat. Add peppers, garlic, carrots, onion, thyme, cumin and chili powder. Sauté, stirring continually for about 10 minutes until the onion is translucent. Add the tomatoes, chicken and stock. Bring the soup to a boil and simmer for 1/2 hour. Remove the chicken breasts and let cool then dice into bite size peaces. Return to pot and add the black beans and corn and bring to another boil. To serve add a handful of chips to the bottom of each bowl add soup and garnish with fresh cilantro and avocado.

Roasted Winter Vegetables with Avocado Aioli

1 lemon, halved

12 baby artichokes

1-pound young carrots, tops trimmed to 1 inch

1/2 pound thin green beans

1/2 pound sugar snap peas

12 small red-skinned new potatoes

12 small beets

½ cup olive oil

Salt and Pepper

Avocado Aioli:

2 ripe Hass avocados (about 1/2 pound each)

2 Tablespoons fresh limejuice

1 large garlic clove, minced

2 Tablespoons olive oil

1/4 cup chopped flat-leaf parsley

Salt and freshly ground pepper

2 Tablespoons coarsely chopped fresh flat-leaf parsley

Toss the carrots, green beans, snap peas, potatoes and beets with olive oil. Sprinkle with salt and pepper. Roast for 40 minutes in a pre-heated 400-degree oven Trim the artichoke stems and cut about 1/2 inch off the tops. Remove any tough outer leaves at the base and snip the points from the remaining leaves with scissors. Bring a large pot of water to a boil. Add the artichokes and lemon half’s and boil until tender when pierced, 15 to 20 minutes. Remove with a slotted spoon and drain well. Meanwhile halve the avocados. Scoop the flesh into a bowl. Mash with the limejuice and garlic. Scrape into a food processor and puree. With the machine on, drizzle in the oil. Scrape the puree into a bowl. Fold in the parsley and season with salt and pepper. To serve, arrange the vegetables on a large platter. Sprinkle with parsley and serve the aioli in a bowl on the side.

Avocado and Mozzarella Penne

8 ounces fresh mozzarella cheese, cut into small cubes

3 medium tomatoes, peeled and diced

2 avocados, peeled, pitted and diced

4 cloves garlic, minced

1/2-cup olive oil

1cup basil, coarsely chopped

Juice of one Lemon

Salt and black pepper to taste

1 teaspoon crushed red pepper

1 (16-ounce) package uncooked penne pasta

Freshly grated Parmesan cheese

In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, half the basil, lemon juice, salt, pepper, and red pepper. Let stand at room temperature for at least 30 minutes. Cook pasta according to package directions; drain and return to pan to keep warm. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with Parmesan cheese and remaining basil.

Avocado Bread

You can add grated carrots or chocolate chips to this recipe!

2 cups flour

3/4-cup sugar

1-1/2 teaspoons baking powder

1/2-teaspoon baking soda

1/2-teaspoon salt

2 eggs

1 large avocado

1/2-cup buttermilk

1 cup chopped pecans

Preheat the oven to 375 degrees F. Generously grease a 9×5-inch loaf pan. Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly. In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans. Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

Ginger and Avocado Sauce

This sauce is amazing over chicken or fish. I have even tossed it with pasta!

2 Ripe Avocados, peeled and seeded

1 Cup Dijon mustard

2 inches ginger, peeled and minced

1 shallot

1 tablespoon white wine vine

2 Tablespoons grape seed oil

Salt and pepper to taste

Blend all ingredients in food processor until smooth. Adjust seasoning as needed. Allow to rest 4 hours or overnight in refrigerator.

Chocolate Avocado Cake

3 cups cake flour

10 tablespoons unsweetened cocoa powder

1/2-teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

1/4-cup butter

1/2 cup soft avocado (about 1 medium avocado), mashed until smooth and creamy

2 cups water

2 Tablespoons white vinegar

2 teaspoons vanilla extract

For the frosting:

8 ounces of avocado meat, about 2 small to medium, very ripe avocados

2 teaspoons lemon juice

1 pound powdered sugar, sifted

1/2-teaspoon vanilla extract

Shaved chocolate for garnish

Preheat oven to 350° Spray a nine-inch cake round with Bakers Joy. Set aside. Sift together all of the dry ingredients. Mix all the wet ingredients together in a bowl, including the super mashed avocado. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth. Pour batter into your prepared pan and bake for 40- 45 minutes, until a toothpick inserted comes out clean. While the cake cools, make the butter cream. Peel and pit the soft avocados. Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes. Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator (keep pit in the frosting so it does not turn brown). When ready to serve frost completely and garnish with shaved chocolate.