I’m pretty sure I didn’t invent avocado toast, but I may have perfected it. Besides a nice, ripe avocado, you need flaky sea salt, really good olive oil, and really, really good toasting bread–like my favorite Whole-Grain Sourdough Miche from Bread Alone. It’s a perfect way to use up ripe avocados.
Do you really need a recipe? Toast bread, squish half an avocado over it with a fork, drizzle with extra-virgin olive oil and sprinkle with plenty of flaky sea salt. Consume.
Happy Valentine’s Day! I made these cupcakes for my son’s preschool class last year. The raspberry cake recipe is from Martha Stewart. The frosting is an easy ganache one like this, but made with cocoa powder instead of chopped chocolate (I’m not about to buy a pound of premium chocolate to make frosting for a bunch of 2 year olds!). I remember referencing a few different recipes to make it, but now can’t find any of them online. Maybe it was from the back of the cocoa canister? Let me know if you find one!
Oops! It’s been over a month since I’ve written anything. Here are a few things I enjoyed in January:
I found this great recipe for Ginger-Molasses-Pumpkin Bread on Food52. Have you checked out Food52? It’s a food website and online community of home cooks where users share their best recipes. (One of the founders is Amanda Hesser, formerly of the New York Times.) It’s a pretty good site–user ratings and editor promotion make it so only the best recipes bubble up to the main pages. Anyway–this bread was a winner. I subbed 1.5 cups white whole wheat flour for the same amount of AP flour and added a spoonful of extra granulated sugar to the batter. I also reduced the cinnamon amount and grated the ginger instead of chopping it–I just can’t leave a recipe alone!–but I’m sure it’s also great as is. It really benefits by sitting for a day to allow the flavors to meld and develop. All I know is that my kids loved it, which always works for me! Continue reading