Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction

So I absolutely loooovve to travel but unfortunately don't always have the money to do so. So, I travel vicariously through my family and friends absorbing everything I can about the sights, the people of other cultures and yes, yes, yes THE FOOD!! What time of day did they have it, how did they find the place, what was it, what was served with it, what was unusual and a surprise about the flavors and combinations, what did they drink with it, etc. etc. etc.? My favorites are the stories about the off-the-beaten-path places, the places the locals go. So, this morning I picked up two wonderful friends of ours from the airport from their trip to the interior of Mexico. I was so excited to hear about their trip and taking people and especially picking them up from the airport is one of my favorite things to do, call me crazy. It's just the hustle and bustle of the departing for the trip and the anticipation of their return and being there to welcome them home. And no matter where they have been, home is always the very best place travel to.

So these particular friends of mine are both very experienced travelers and extremely accomplished cooks and for a long time owned a restaurant that all the locals went to. We went not just for the food, but the great ambiance the place had. You could sit on the porch and have fresh cheese and fruit trays and your favorite glass of wine or beer. For us girls, it was a place you could go to by yourself and they always made you feel at home. Now that I hopefully have explained the warmth of this place sufficiently, let me also share there were some pretty wild late evenings. After the restaurant closed, after the other customers had left and it was just us, a bunch of really close friends getting a little crazy (air guitars) and having fun(I can sing just like Cher). Friends that were a fantastic collage of personalities and varied interest and views.

So back to the friends and the airport pickup. My goal with my cooking is to make my friends and family feel special and loved. The effort I go to is purely out of love for them and the love of cooking. This morning it was breakfast and fresh coffee. Breakfast was slices of sourdough bread dipped in an egg wash seasoned with s & p, cumin, a tiny bit of garlic(it is breakfast after all) and fresh cilantro. The bread is then laid in the bottom of a casserole dish, covered in fresh slices of avocado, shredded Monterrey jack cheese and topped again with the egg washed bread baked until it is lightly brown and crisp on top. It is served with a fresh tomato jam to the side and a balsamic reduction drizzled over the top. It is a feast for the eyes and deliciously rich. I must be a little sadistic cooking for people that can create circles around me in the kitchen, but I love it! I am not afraid and I am not intimidated, I probably should be. They loved it and I was happy with how it turned out and happy they are home again safely!

This afternoon I am going to a wedding cake cook off competition with my husband. I am really impressed with the whole baking thing. I am a lousy baker with the exception of two cakes I can bake and not screw them up. Twenty years with the same recipe helps too. My brain is just not wired right for baking. Baking is such a science to me. That whole exact measuring thing just cramps my style. Now I do have all the right gadgets, the Kitchen Aide Mixer and the prettiest heavy stainless steel measuring cups and spoons from William-Sonoma you've ever held in your hands, but it still doesn't help. I can ruin even a boxed Duncan Hines cake and my icing looks like a 5 year old did it. The baking is left for the gifted people like my sister. I know I make her crazy with the light on in the oven. I just want to watch the disaster as it occurs and seriously, does that little tiny light really change the temperature?? She seems to think so, just one more reason why I guess her baking is always perfect. Oh well, baking keeps me humble. So this afternoon, I will witness with utter amazement, the flutter of the really anal people, do what they do best. Maybe even I can learn something. Let's hope.


Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction

Adapted from Follow That Food

Ingredients:
8 eggs, lightly beaten
4 ounces milk
2 garlic cloves, minced
1 teaspoon cumin
Salt and pepper
1 loaf sourdough bread cut in 1/2-inch slices
2 avocados, peeled and sliced
6 ounces Monterrey Jack


Plum Tomato Jam


1 pound cherry tomatoes, chopped
2 ounces sugar


Balsamic Reduction

6 ounces aged balsamic vinegar




Garnish
1 tablespoon lime juice
1 bunch cilantro, chopped
1 avocado, peeled and sliced






Instructions:

Preheat oven to 375 degrees F.


In a medium size bowl combine the eggs, milk, garlic, cumin, and salt and pepper, and lightly beat. Dip the bread slices in the egg mixture covering both sides. In a baking dish lightly coated with olive oil, place a layer of bread slices on the bottom. Arrange a layer of avocado slices in a fan design on top of the bread. Cover with a layer of Monterrey Jack. Place another layer of the dipped bread slices over the cheese and avocados. Bake in the oven for 15 minutes, or until bread is nicely browned.


To make the tomato jam, saute the tomatoes and sugar in a pan until liquid reduces and becomes thick.


In a medium size pot, reduce the vinegar until slightly thickened.

To serve, remove the avocado cristo from baking dish and cut into wedges. Arrange wedges on each plate with the plum tomato jam and a drizzle of the balsamic reduction. Garnish plate with lime juice, chopped cilantro, and a slice of avocado.

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Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction

2010 Shurvilleobbs Spring Break Series ~ Part 1 (Shurbets, Melvilles and Dobbs)

As you saw on my last post, the menu was tacked to the refrigerator in our beach house.  This beach house, btw, we will seek to rent again if at all possible.  Gorgeous, 3 story, 5 bedroom, 4 bath, beautiful kitchen, completely decorated from room to room with Ethan Allen furniture, all smack dab on the beach in Topsail (say it like you're Thurston Howell - "Topsill", unless you want to sound like a tourist).            Haha, I saw you.

Back to the list.  Each day, each family (3 families) was responsible for the entire day's meal, including clean-up; giving the other bunch of us the day off ~ completely, no cooking or cleaning.  Most, followed the rules, DAMNIT JANET, and stayed out of the kitchen and didn't clean on their days off.

One of the days breakfast was one of my absolute favorites!  Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction  Warning, the photos are crummy, ie paper plate and bad lighting, but the taste is fabulous!!!

Told ya!

I found this recipes a couple of years ago on Follow That Food, I LOVE IT!  Easy and elegant.

Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction

Ingredients:

8 eggs, lightly beaten
4 ounces milk
2 garlic cloves, minced
1 teaspoon cumin
Salt and pepper
1 loaf sourdough bread cut in 1/2-inch slices
2 avocados, peeled and sliced
6 ounces Monterey Jack


Plum tomato jam:
1 pound cherry tomatoes, chopped
2 ounces sugar


Balsamic reduction:
6 ounces aged balsamic vinegar
1 tablespoon lime juice
1 bunch cilantro, chopped
1 avocado, peeled and sliced


Directions:


Preheat oven to 375 degrees F.


In a medium size bowl combine the eggs, milk, garlic, cumin, and salt and pepper, and lightly beat. Dip the bread slices in the egg mixture covering both sides. In a baking dish lightly coated with olive oil, place a layer of bread slices on the bottom. Arrange a layer of avocado slices in a fan design on top of the bread. Cover with a layer of Monterey Jack. Place another layer of the dipped bread slices over the cheese and avocados. Bake in the oven for 15 minutes, or until bread is nicely browned.


To make the tomato jam, saute the tomatoes and sugar in a pan until liquid reduces and becomes thick.


In a medium size pot, reduce the vinegar until slightly thickened.


To serve, remove the avocado cristo from baking dish and cut into wedges. Arrange wedges on each plate with the plum tomato jam and a drizzle of the balsamic reduction. Garnish plate with lime juice, chopped cilantro, and a slice of avocado.

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BSI: Goat Cheese ~ Beet & Goat Cheese Napoleons

What an honor! My new sweet blogging friend Natasha at 5 Star Foodie Culinary Adventures asked me to host Week 73 of BSI (Bloggers Secret Ingredient). Let me first mention how challenging it is to come up with an ingredient no one has chosen before. But I like a good challenge! I toyed around with a number of ideas and brainstormed with my sister for about an hour. A few we talked about but didn't chose: Poblano Peppers, Mascarpone Cheese, and Couscous. Really for no good reason other than I had just made this fabulous recipe of Wolfgang Puck's from my March issue of Saveur Magazine, I chose Goat Cheese. I still can't get over the flavors! My recent discovery of beets(a staring ingredient in this recipe) has been enlightening. Sadly, my previous experiences were from the dreaded canned variety. Admit it, you just scrunched up your nose. I know, me too! These beets, will change all of that and you will do just what I have done. As soon as the word "beet" is out of your mouth, you will quickly explain the HUGE difference of a canned beet (yuck!) and a fresh roasted beet followed with the addition of cooking the slices in a scrumptious bath of equal parts of Rice Vinegar and Sugar until they practically turn into candy. Wolfgang is one of my culinary idols and I will be making this dish again and again! Oh yes, the goat cheese...You will love the fresh herbs infused in it and the delicious fresh orange vinaigrette drizzled over the entire masterpiece! Look for the BSI instructions after the recipe! I look forward to all of your creations with one of my favorite ingredients ~ Goat Cheese!

Beet & Goat Cheese Napoleons, Wolfgang Puck

5 large red beets, roasted, peeled, and cut 1/4"-thick slices

1 C Rice Vinegar 1 C Sugar 9 oz. Goat Cheese, softened 4 tsp minced fresh chives 4 tsp minced fresh parsley 2-1/2 tsp minced fresh thyme 1 tsp freshly ground black pepper

3/4 C fresh orange juice

1 T balsamic vinegar

1/4 tsp orange zest

1 small shallot, minced

3 T extra-virgin olive oil

3 T Hazelnut oil

Kosher salt, to taste

3 T chopped hazelnuts

1-To roast the beets, place them whole and unpeeled in a baking dish, adding about 1 inch of water. Cover tightly with foil and roast about 1 -1/2 hours on 425 degrees until a knife easily slides into the beets. Allow to cool. Using gloves unless you want to be "beet red", slide the skins off. Using a 2-5/8" inch round cookie cutter (I used a can and removed both ends that was close to the same size), cut out 20 of the beet slices, reserve scraps for another use (like borscht or a salad). In a 12" skillet, bring rice vinegar and sugar to a boil. Reduce heat to med-low and, working in batches, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel-lined baking sheet. Pat dry and chill.

2-Stir goat cheese together with the chives, parsley, 2 tsp of the thyme, and pepper in a bowl and set aside.

3-Bring orange juice to a boil in a 1-qt. saucepan over med-high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Let cool. Transfer juice to a bowl along with the remaining thyme, balsamic vinegar, zest, and shallots. while whisking, drizzle olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.

4-To serve: Put 1 beet slice on a work surface, spread about 1 T cheese mixture over beet. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 4 layers of cheese between 5 beet slices. Makes 4 stacks in all. Slice each stack into 4 wedges(clean knife between slices); transfer to 4 plates. Drizzle vinaigrette over each plate; garnish with nuts. Serve with mixed greens, if you like.

Now for the BSI scoop!

Please submit your recipes that feature Goat Cheese to me by Sunday Evening, March 28th, 2010 to michele@gvtc.com or leave a comment with a link to your post.

Thanks again to Natasha at 5 Star Foodie Culinary Adventures for passing the Bloggers Secret Ingredient (BSI) torch to me. Check our her site for last week's secret ingredient and winner!

So what exactly is Bloggers Secret Ingredient, and how does it work?

• The host picks an ingredient, preferably one that is in season, readily available and not too expensive.
• The host links back to all the other previous week's posts.
• Participants create a unique recipe using the host's BSI and email the host their recipes.
• You do not need to have a blog to participate, and you do not have to submit a photograph to participate (though, it is preferred so I can show everyone your creative creation).
• If you don't have a blog, you can email the host(me!) michele@gvtc.com directly and it will be posted on the blog.
• The host reviews recipes Sunday evening each week and picks a favorite.
• I will hand select a winner based on what looks the yummiest, choose the next week's host and a prize will be awarded!

Be sure to check out the previous hosts and winners!!!

Week 72: 5 Star Foodie Asparagus

Week 71: Eats Well With Others Carrots

Week 70: Burp and Slurp Brussels Sprouts

Week 69: Fun Fearless Foodie Parmesan Cheese

Week 68: Natalie’s Killer Cuisine Cocoa Powder

Week 67: Eat. Live. Travel Write. Lemon Zest

Week 66: Travel Eat Love Coconut milk

Week 65: Run Beans Run Tofu

Week 64: Chicago Marathon Val - Mushrooms

Week 63: Biggest Diabetic Loser Cheddar Cheese

Week 62: A Fit and Spicy Life Balsamic Vinegar

Week 61: Peanut Butter Fingers - Nutmeg

Week 60: Jenn Eats Nutritiously Now - Garlic

Week 59: Home Cooked Em Cinnamon

Week 58: The Balanced Broad Flax

Week 57: Cookin Fanatic - Blue Cheese

Week 56: Foodie in the City - Ricotta Cheese

Week 55: Savvy Eats - Maple Syrup

Week 54: Sound Eats - Dried Fruit

Week 53: Mega Nerd Runs - Acorn Squash

Week 52: Healthy Tipping Point - Pancake Mix

Week 51: Live, Laugh Eat - Almond Butter

Week 50: Balance, Joy and Delicias! Cauliflower

Week 49: Healthy San Diego Living - Chickpeas

Week 48: Thought 4 Food - Yogurt

Week 47: London Foodie in New York - Chocolate

Week 46: Johnstone’s Vin Blanc - Oats

Week 45: Guilty Kitchen - Figs

Week 44: Ordinary Recipes Made Gourmet - Peanut Butter

Week 43: The Sophisticated Gourmet - Brown Sugar

Week 42: My Kitchen Addiction Lime

Week 41: Nutmeg Nanny Coffee

Week 40: Chayaís Comfy Cook Broccoli

Week 39: Healthy Delicious Plums

Week 38: Zoe - Feta

Week 37: ChezWhat- Potatoes

Week 36: Cinnamon, Spice & Everything Nice Blueberries

Week 35: Girlichef -Greens

Week 34: The Ungourmet Watermelon

Week 33: Bread + Butter Bell Pepper

Week 32: Burp and Slurp -Corn

Week 31: Say Yes to Salad Kabocha

Week 31 1/2: Simply Fabulous Now Cherries

Week 30: Thinspired Bananas

Week 29: To Be The Whole Package Almonds

Week 28: Kristas Kravings Lemon

Week 27: From French Fries To Flax Seeds Coconut

Week 26: Plentiful Plants Avocado

Week 25: Training Fuel Eggs

Week 24: Dinner at Christinaís Cabbage

Week 23: Hey What’s for Dinner, Mom? Strawberries

Week 22: One Bite at a Time Basil

Week 21: Just Sweet Enough Black Beans

Week 20: What I Ate Yesterday Kale

Week 19: What’s for Dinner Orange

Week 18: BranAppetit! Spinach

Week 17: Tales of Expansion Dates

Week 16: Biggest Diabetic Loser Zucchini

Week 15: Sweet & Natural Peppermint

Week 14: bella eats [and runs] Ginger

Week 13: Coffee Talk Walnuts

Week 12: For the Love of Oats Pumpkin

Week 11: Trying to Heal Sweet Potatoes

Week 10: The Inner Workings of a College Graduate Eggplant

Week 9: Itzy’s Kitchen Pears

Week 8: The Fitnessista Cranberries

Week 7: Tri to Cook Lentils

Week 6: Rhodey Girl Tests Polenta

Week 5: Eating Bender Butternut Squash

Week 4: Care to Eat Apples

Week 3: On a Lobster Placemat Mushrooms

Week 2: Hangry Pants Tomatoes

Week 1: sportsnutritionliving Quinoa

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English Muffin with Mascarpone Cheese & Fresh Strawberries

You'll remember the English Muffins from March 1st, well they (not the same batch) are still debuting around here with new twists. This was stupid simple but really tasty. I still find some of the most enjoyable treats are the ones showcasing a few great ingredients. Thankfully strawberries are back in our lives this time of year. You know, the perfect ones that don't require a bit of sugar because they are delectably sweet and juicy. Mmmmm sinful! English Muffins with Mascarpone Cheese and Fresh Strawberries

English Muffins, halved and toasted

Mascarpone cheese, allow to come to almost room temperature

Strawberries, sliced thinly

Mosto d'uva bianco Pera (white grape must and pear), alternately, you can use balsamic vinegar or white balsamic vinegar

On toasted English muffins, spread Mascarpone cheese and top with fresh strawberries and drizzle White Grape Must and Pear(or balsamic).

See, too simple! Perfect as a snack or an addition to an elegant brunch. Enjoy!

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Soupe A' l'oignon (French Onion Soup)

Soupe A' l'oignon

4 T butter

2 T olive oil

2 lbs onions, thinly sliced (about 7 cups)

1 tsp salt & freshly ground pepper to taste

1 T sugar

1 T balsamic vinegar

1 1/2 tsp thyme (fresh if you have it)

3 T flour

2 qts beef stock (I usually include some chicken stock)

1/4 - 1/2 C dry red wine

In a heavy 4 - 5 quart stock pot, melt the butter with the olive oil over moderate heat.  Stir in the onions, salt, pepper,sugar, balsamic vinegar and thyme.  Cook uncovered over low/med heat, stirring occasionally for 20 to 30 minutes or until the onions are a rich golden brown.  Sprinkle flour over the onions and cook, stirring, for 2 to 3 minutes.  Add the red wine to deglaze then add beef/chicken stock.  Bring the pot to a low boil then turn down to simmer for another 40 minutes (or longer).  Occasionally skim off any fat.  Taste for seasoning.

Croutes

12 - 16 one-inch thick slices of French bread (I always make more than we need to have a couple per serving)

2 tsp olive oil

1 garlic clove, cut in half

1 C grated Gruyere cheese

While the soup simmers, make the croutes.  Preheat the oven to 325 degrees.  Spread the bread slices in one layer on a baking sheet.  With a pastry brush, lightly coat both sides of each slice with olive oil.  Bake for approx 15 minutes on each side.  They should be completely dry and lightly browned.  Rub each slice with the cut garlic.  While they are still warm, top each slice of bread with shredded cheese and set aside.

To serve, place croutes in individual bowls and ladle the soup over them.

Serves 6 - 8.

I've been making this soup for at least 25 years, we all love it.  Now the kids are grown and I still make the same amount and freeze the rest.  It's even better the next day!  A great recipe to make ahead.

Bon Appetite!

Remember to skip on over for Tasty Tuesdays!  http://www.beautyandbedlam.com/

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