GUACAMOLE
AND TORTILLA CHIPS
GUACAMOLE
¼ cup finely chopped red onion
1 jalapeño pepper, seeded, ribs removed
and finely minced (technique page 216)
1 teaspoon (or more) each coarse salt and
freshly ground black pepper
½ teaspoon ground cumin
2 tablespoons (or more) freshly squeezed
lime juice
4 Hass avocadoes
¼ cup sour cream
¼ cup coarsely chopped cilantro leaves
½ pint cherry tomatoes, quartered
TORTILLA CHIPS
Vegetable oil for frying, such as canola,
peanut or corn oil
6 flour or corn tortillas
Coarse salt
10 min
prep
10 min
cook
4
serves
everyday TO GOURMET
IN TORTILLA SPOONS
Mash Avocadoes and Prepare Vegetables:
Combine onion, jalapeño, salt, pepper, cumin and 2
tablespoons lime juice in a medium bowl — Toss to
coat and set aside 8-10 minutes until onions soften
— Slice avocadoes in half lengthwise, remove and
reserve pits, then scoop out pulp with a spoon and
place in the bowl over onion mixture — Add sour
cream and cilantro — Mash to desired consistency
with a fork or potato masher — Gently fold in
tomatoes — Adjust seasoning with salt, pepper
and additional lime juice to taste — Place reserved
avocado pits in the guacamole to prevent oxidation
and darkening — Cover to contact with plastic
wrap and refrigerate until ready to serve
GUACAMOLE
Fry Tortilla Chips: Heat oil to 350 F in a deep
fryer or fill pot halfway and place over medium-high
heat — Cut tortillas into 3-inch triangles using a
knife or kitchen shears — Working with smaller
batches of 6-7 pieces, fry 2-3 minutes until golden
and crispy — Drain on a plate lined with paper
towels and season while hot with salt to taste —
Keep warm until serving
CRISPY TORTILLA SPOONS
TO SERVE: Transfer smashed avocadoes to a non-metallic serving bowl — Garnish with lime quarters and
cilantro — Serve with warm tortilla chips
14
GUACAMOLE
TOOLS: Ceramic Asian
soupspoons — 2 teaspoons, small ice cream or
melon scooper
20 min
prep
15 min
cook
20 - 24
Mash Avocadoes and Prepare Vegetables: Combine onion,
medium bowl — Toss to coat and set aside 5 minutes until onions
soften — Slice avocadoes in half lengthwise, remove and reserve
pits, then scoop out pulp with a spoon and place in the bowl over
onion mixture — Add sour cream and cilantro — Mash to desired
consistency with a fork or potato masher — Adjust seasoning
with salt, pepper and additional lime juice to taste — Place
reserved avocado pits in the guacamole to prevent oxidation and
darkening — Cover to contact with plastic wrap and refrigerate
until ready to serve
Shape and Bake Crispy Tortilla Spoons: Preheat oven to 350 F
— Place fresh tortilla between 2 ceramic soup spoons, press tightly
with one hand and trim excess overhanging tortilla using a sharp
paring knife — Get as close as possible on the edges of the tortilla
to get as many spoons as possible from each tortilla — Repeat
until all spoons are carved — Brush both sides of spoon-shaped
GARNISH
tortilla with oil — Place one spoon-shaped tortilla between two
½ pint cherry tomatoes, quarceramic spoons, set on a baking sheet and bake for 6 minutes
tered and seeded
— Carefully remove the upper spoon and bake 8-12 additional
1 lime, quartered
minutes or until golden and crispy — Re-use the spoons as soon
24 fresh cilantro leaves or sprigs as they are removed from the oven; rinse under cool running water
for faster cooling, dry and repeat — Crispy Tortilla Spoons could be
prepared up to 3 days ahead and stored in an airtight container
12 flour or corn tortillas
¼ cup vegetable oil, such as
canola, peanut or corn oil
PLATING: Line up a large and flat serving platter on your plating station
ASSEMBLE: Fill each crispy tortilla spoon with a quenelle (page 214) or small scoop of smashed avocadoes
GARNISH: Place a tomato quarter and cilantro leaf on top of each quenelle or scoop of smashed avocadoes — Place lime wedges around the platter and serve within 20 minutes
17 min
prep
guacamole spoons
¼ cup finely chopped red onion jalapeño, salt, pepper, cumin and 2 tablespoons lime juice in a
1 jalapeño pepper, seeded, ribs
removed and finely minced
(technique page 216)
1 teaspoon (or more) each
coarse salt and freshly
ground black pepper
½ teaspoon ground cumin
2 tablespoons (or more) freshly
squeezed lime juice
4 Hass avocadoes
¼ cup sour cream
¼ cup coarsely chopped cilantro leaves
ARTICHOKES AL FRESCO
30 min
cook
4
serves
ARTICHOKES AL FRESCO
TOOLS: Pastry bag
25 min
prep
35 min
cook
4
serves
ARTICHOKES
Braise Artichokes: Heat 2 tablespoons olive oil in
a large sauté pan over medium-heat — Drain artichoke hearts well and pat dry with a stack of paper
TOWELS¬ˆ¬3PRINKLE¬CUTSIDE¬ONLY¬WITH¬mOUR¬ˆ¬3EAR¬
mOURED¬SIDE¬DOWN¬¬MINUTES¬UNTIL¬LIGHTLY¬GOLDEN¬
BROWN¬ˆ¬$RIZZLE¬REMAINING¬¬TABLESPOONS¬OLIVE¬
oil in the pan and sweat garlic, shallots and salt
without browning, until soft and translucent — Add
wine and broth, cover with a lid and simmer 18-20
minutes or until artichokes are tender and liquid
has reduced by half — Set aside and allow to reach
room temperature
ARTICHOKES
Braise Artichokes¬AS¬INSTRUCTED¬IN¬THE¬%VERYDAY¬2ECIPE
TOPPING
Prepare Topping: Stir to combine all ingredients
TOPPING
Prepare Topping¬AS¬INSTRUCTED¬IN¬THE¬%VERYDAY¬2ECIPE¬
GARNISH
Prepare Crispy Baguette: Preheat oven to 350 degrees
F — Line a baking sheet with parchment paper —
Lightly dip bread slices in the egg mixture and slightly
overlap on the baking sheet — Press lightly with your
hands to flatten as much as possible — Sprinkle evenly
with Parmesan cheese — Score crosswise into an (X)shape, keeping the bread pieces intact — Bake 18-20
minutes until golden and crisp — Set aside to reach
room temperature prior to assembling
4 tablespoons extra-virgin olive oil, divided
1 tablespoon all-purpose flour
6 large fresh artichoke hearts, trimmed
(technique on page 216), halved lengthwise and reserved in lemony water
3 tablespoons minced garlic, divided
½ cup finely chopped shallots
1½ teaspoons coarse salt
1 cup dry white wine
3 cups low-sodium, chicken or vegetable
broth
in a medium bowl — Cover with plastic wrap and
4 medium tomatoes, seeded (technique on
set aside until ready to assemble
page 215), finely diced
2 tablespoons extra-virgin olive oil
½ cup freshly squeezed lemon juice
3 tablespoons capers in brine, rinsed and
drained
3 tablespoons finely chopped flat-leaf parsley leaves, plus additional for garnish
1 teaspoon (or more) coarse salt and freshly
ground black pepper
ASSEMBLE: Transfer cooled artichokes to a chopping board and dice into ¼INCH¬CUBES¬ˆ¬2ETURN¬TO¬
the pan and place over medium heat — Add topping mixture and sauté 1 minutes until just warm
ˆ¬2EMOVE¬FROM¬HEAT¬AND¬ADJUST¬SEASONING¬WITH¬SALT¬AND¬PEPPER¬TO¬TASTE¬ˆ¬4RANSFER¬INTO¬A¬MEDIUM¬
serving bowl — Garnish with a parsley sprig and serve at room temperature with a side of Parmesan
crostini (recipe on page 218)
Refer to ingredient list in Everyday
Recipe
Refer to ingredient list in Everyday
Recipe
1 French baguette, sliced horizontally
into ¼-inch slices
1 large egg, lightly beaten with 1 cup
water
1 cup freshly grated Parmesan cheese
PREPARE COMPONENTS: Transfer cooled artichokes to a chopping board and dice into ¼-inch cubes
— Return to the pan and place over medium heat — Add topping mixture and sauté 1 minute until just
warm — Remove from heat and adjust seasoning with salt and pepper to taste
ASSEMBLE: Transfer artichoke mixture into a large serving bowl and delicately insert the crispy baguette
slices into the artichoke mixture, pointing upward
GARNISH the center with parsley sprigs and serve as part of a shared gourmet appetizer
APPETIZERS
15