|Guacamole with chips by Lucy Mercer/A Cook and Her Books|
My other impulse buy is avocados, directly behind the strawberries in my market. The pebbly exerior of a Hass avocado hides the creamy celadon flesh, and I take my time selecting the fruit, picking up only the glossy, heavy ones that just barely give when gently pressed. I buy exactly two, because the sign says 2 for $3, and eat them over the next four days, each morning spreading half on a split whole wheat bagel - my favorite breakfast.
|Perfectly ripe avocadoes by Lucy Mercer/A Cook and Her Books.|
enough for my family of 4, multiply p.r.n.
Juice of 1/2 lime
1 garlic clove, minced
1 Roma tomato, diced
Salt and freshly ground black pepper to taste
1. You will need a sharp chef's knife or paring knife, and a spoon. Slice avocadoes in half along the length. Using a spoon, remove and discard the pit. Use the knife to make 1/2 inch cuts through the flesh, diagonally left to right, then right to left. Scoop flesh of three avocados into a bowl. Reserve flesh of fourth avocado.
2. Pour lime juice over avocados, and smash until the mixture is dip-like, but still chunky. Add garlic, diced tomato and salt and pepper to taste. (I go easy on the salt because of the salty tortilla chips). Add reserved avocado flesh, gently stirring in the chunks. Taste and adjust seasoning. Serve with tortilla chips.
Browning is the nemesis of all avocado preparations and I have three solutions: First of all, if you're making this dip ahead of time, place guacamole in a container that is deeper than it is wide, creating as little surface area exposure as possible, squirt some lime juice overall (remember the other half of the lime?) and place plastic wrap directly on exposed, lime-y surface, pressing into corners. Cover with lid and refrigerate.
My second tip, one I haven't tried yet, is from Bon Appetit, where they suggest cutting avocado, then rinsing in cool water. I'll experiment and report back.
My third solution, the obvious one, is to make the guacamole right before serving and to eat every last bite so there's nothing to store. No guacamole, no browning.
That's about it. What do you like in your guac? Do you have a nifty no-browning avocado solution?
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