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Slow Sides #2 - Avocados


It was Shannon's turn to pick the ingredient this week for our Sunday Slow Sides group, and she chose avocados. Yum, I am looking forward to this! Shannon is one of our Slow Travel mods and co-owner of GrapeHops Tours.

I decided to make both of Shannon's recommended recipes, so we had Shannon's grandma's sandwiches one evening and avocado/goat cheese appetizers the next night. You will find the recipes on the second page of this entry.

For grandma's recipe, I used the recommended proportions of avocado to egg and used a little garlic seasoning instead of onion salt. The bread was roasted garlic from La Brea Bakery. The one addition I made was some shredded Smoked Mozzarella & Cheddar that I got from Trader Joe's. It added a nice flavor to the avocado/egg mixture.



For the second recipe, I used a little more goat cheese than called for (I love anything with goat cheese), but I think I may have made it too smooth - a little more lumpy texture might have been better. I served it on slices of mini-baguette with halved cherry tomatoes and newly picked squash on top for color.


Both recipes were wonderful, and I will definitely be making these again! Thanks Shannon!

Oops! I almost forgot - we had a viognier blend wine with the avocado appetizers, and it was great!

Here is what Shannon says about her recipes:

I have two sandwiches to make for this week. You can make one, or both. The reason: at first I was going to a stuffed pasilla pepper with avocado relish. But this childhood memory kept coming back these past few weeks so I decided to go with it.

When I was a kid my grandparents had a ranch in La Puente, California - a paradise, basically, that has been covered up by asphalt, houses etc. They had a ton of avocado trees. I grew up eating these sandwiches my grandma made, with avocado and eggs. I can't help but post it here.

Grandma's recipe:

Hard Boiled Egg
A Little Mayo
Onion Salt (or regular salt.)

Basically, smash these four things up until it is good and mashed. You can use more egg, more avocado, whatever. I think it is probably one avocado to 2 eggs. She says you don't need to add mayo even, unless you want to.

She used to put it on HomePride Buttertop bread for me which I adored because lets face it that is not really bread, it is junk food. Use whatever kind of bread you want. A hearty wheat would be good... or sourdough. And garnish with whatever you think would be good. My childhood memories has them unadorned, of course.

Because that is so simple here is another sandwich recipe to try, along with Grandma's (or instead of.)

Open-Face Avocado and Goat Cheese Sandwiches
Mary Sue Milliken & Susan Feninger
(from Saveur Magazine)

1) Mix 1 T. lemons juice with salt and pepper to taste in a bowl - stir well.

2) While whisking constantly, drizzle in 1/4 c. extra virgin olive oil to form a dressing, set aside.

3) Put 4 oz. soft goat cheese, 2 T. lemon juide, 1/8 tsp. pepper, the flesh from 4 ripe avocados, and a few dashes of Tabasco in a bowl. Lightly mash with a fork, season to taste with salt.

4) Divide avocado mixture between 12 lightly toasted small baguette halves and spread to cover each.

5) Transfer baguettes to baking sheet and broil until just warmed through, 1 - 2 minutes.

6) Top with tomato and cucumber slices, and drizzle with dressing.

I hope you like these and can't wait to see what everyone comes up with.

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This page contains a single entry from the blog posted on July 11, 2010 10:00 AM.

The previous post in this blog was To Venice with GrapeHops.

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