Avocado & Balsamic : : Favorite things

This is how I know my 2 year old is mine genetically. I mean beside the fact of 10 hours of labor I endured which I remember all too well.  This is one of those things that seem to have been carried down.  She loves balsamic vinegar.  I have never seen a young child like vinegar.  And the combination of it with an avocado is one of her favorite things.  

1st time I had this, I died and went to heaven.  The juxtaposition of the creamy avocado and the syrupy tangy balsamic vinegar.. is just that to me. Heaven.  

Now you can fuss here and add a sprinkle of chopped red onion, tomato or whatever else you want.. and sometimes I do.  But more than not, this is it. Simplicity at it's best.  Fresh ingredients, good quality ingredients.  

So, here's what you do.. 
Cut avocado in half, removing pit. 
Pour good Balsamic vinegar into the vacant hole creating a dark little pool. 
Using a spoon.. scoop and eat.  
Delicious. 
Easy peasy!! 

and I must add.. I have impressed more people serving this at a dinner party.  Even though it's simple, it's one of the combinations that sky-rocket into amazing. Hope you try it. 

black bean hummus

Kinda tired of hummus.  It seems to be everywhere.. I had a black bean hummus over a year ago at Cuba Libre that was served with long plantain chips (pictured).  The following is my attempt to recreate.  Very easy & quick!

1 lg. garlic clove, minced
16oz. canned Black Beans, drained & rinsed. (reserve the liquid)
2T tahini
3T extra virgin olive oil
juice of 2 limes
1t. ground cumin
1t. paprika
1/4 t. cayenne pepper
S & P

In food processor place the minced garlic and black beans.. puree, adding tahini, olive oil & lime juice. If it is too thick, add the reserved bean liquid a bit at a time, til desired consistency is reached.
Add spices. S & P to taste.  Add more lime juice for more of a kick.   Refrigerate until ready to serve, then bring to room temperature.

Serve with plantain chips. I am making them tomorrow..  will let you know what happens.  I assume you just cut and fry. i want a plain unseasoned chip, as the hummus is so flavorful.  hmm.. we’ll see! ;)

Zucchini blossoms

At first glance these might seem intimidating.. however, not an everyday ingredient but really easy to make.  I have tried (and flopped) a few different recipes and have come up with this super easy, delicious combination.  So yummy and not difficult at all.  Don't be intimidated.. Just make them in the steps. 

Step 1:  Clean Blossoms

 Gently open blossom and remove the stamen (w/ pollen) using kitchen shears.  Rinse out and gently pat dry or air dry.

Step 2:  Make Filling (Jamie Oliver's filling is what I settled on after much testing.  The lemon zest and mint.. unbelievable with the ricotta.  Makes something that could be heavy very fresh and light.)

• 7 ounces good-quality ricotta
• 1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg
• A small handful freshly grated Parmesan
• 1 lemon, zest finely grated
• A small bunch fresh mint, leaves picked and finely chopped
• 1 fresh red chiles, halved, seeded and very finely chopped (or red pepper flakes, in a pinch)
• Sea salt and freshly ground black pepper

Step 3:  Fill 'em up.  Fill a ziplock bag with mixture, snip off corner and use to pipe mixture into the flowers.  (about 2" worth) gently close the petals and slightly twist.  Refrigerate.  I think it's really important to have them cold before battering up. 

Step 4:  Batter Up!

• 1c. flour
• 1c. sparkling water
• pinch of kosher salt

Whisk together just til blended. 

Step 5: Fry, baby, fry.

In a deep pot, heat 3" of vegetable (I used canola) oil to 350 degrees.  

Take zucchini blossoms out of the fridge, pat any excess moisture off with paper towel and dip one at a time into the batter.  Gently shake any major excess and float into hot oil.  Don't cook more than 4 at a time, turn once and remove with tongs to paper toweling. 

Serve immediately.  To serve, place hot blossoms on puddle of marinara.