Sweet Dessert Guacamole a la Mexique

I did it! And it is GOOD.

I happen to live in a neighborhood of chic and inventive restaurants. Lucky me! One of my favorites is Mexique, a wonderful little Mexican-French restaurant with a great staff and fun, original food (get the duck for dinner or the huaraches de camarones for brunch). I have finally cracked the code though, of their unique dessert guacamole. It is surprisingly simple and I thought it would take several tries. I have four avocados left. Come by, and I bet you can convince me to make another batch!

Surprise all your friends -
A guacamole dessert
Will leave them speechless!

Ingredients:

• 2 small avocados
• 3 - 4 Tbsp whipping cream
• 3 Tbsp powdered sugar
• Juice from 1/4 fresh lime
• 1 tsp cinnamon
• strawberries
• tortilla chips, bread, or any other vehicle to consume this deliciousness

1. Peel, pit, and slice avocado into bowl of food processor.
2. Add whipping cream, powdered sugar, lime and cinnamon and blend until a creamy consistency.
3. Serve with a side of strawberries and chips.

That is IT. It definitely serves more than one - but I will finish it - have no fear!
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Mushroom Truffle Flatbread a la Branch 27

I have been craving the mushroom flatbread from Branch 27 in my neighborhood for days. There are three reasons that I haven't gone over there to get it: 1) I'd have to buy a drink too, and I have enough of that at home, 2) I could probably make it myself, and 3) I have already had it twice in the last week.

So, after a trip to my wonderful neighborhood Green Grocer for the cheese, crackers, shallots, garlic and mushrooms, and a quick stop by the liquor store for the dry vermouth and olives, I was headed for the comforts of home with the tastiness of Branch 27!

Who doesn't like cheese?!
Here's a new take on a fave.
Trust me. You'll love it.

Ingredients:

• Crackers, preferably Potter's White Crackers
• Cremini mushrooms (2 cups)
• 1 clove garlic
• 1 shallot
• herbed goat cheese (or plain, really will do)
• Frisee, or other lettuce
• Butter - plenty
• White truffle salt

1. Heat the pan, add half a stick of butter and heat over medium for 30 seconds, until butter melts. Add the garlic and cook for one minute, add the shallots and cook for a minute more. While pan is heating, butter is cooking and garlic and shallots are sauteing, wash and chop the mushrooms and lettuce.
2. Add the mushrooms to the pan and saute for 5 minutes, stirring, until they have lost much of their liquid.
3. Remove the mushrooms to a bowl and set aside. Add 2 Tbsp butter to what is left in the pan, and turn off the heat, stirring to melt. Add approx. 1 tsp white truffle oil, to taste.
4. Prepare meal by spreading goat cheese on the flatbread or cracker, and topping with mushrooms, then chopped lettuce, and finally drizzling with truffle butter.
5. Enjoy with a martini (Hendrick's gin, extra dry vermouth, olives).

Pictured above is the flatbread from Branch 27. They used mascarpone cheese and real flat bread. I chose to use crackers to avoid turning on my oven and to make dinner occur SOONER.

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
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Israeli Couscous with Saffron, Olives, and Spring Vegetables

This is a wonderful dish - it is healthy, and filling, and quite easy to make, if you don't mind doing some chopping! Start with good company and a glass of wine (try a kir, while snacking on some of the olives you won't need), and the chopping will be easy! That was how I did it! And, I must admit though, four fifths of the tasters of this recipe loved it. One fifth went to bed hungry. I'm not sure if it was the taste of the saffron, or the texture of the couscous, but take care with who you're serving this recipe to!

Exotic but mild,
This dish will appeal to most.
I went back for thirds!

Ingredients

• 2 cups dry Israeli couscous
• 4 tsp canola oil
• 2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
• 1 medium leek, white andp ale green parts finely chopped (1/2 cup)
• 6 cloves garlic, chopped (2 Tbsp)
• 1/2 cup dry white wine
• 2 cups frozen or shelled fresh peas
• 1 cup low-sodium vegetable broth
• 4 plum tomatoes, chopped (1 cup)
• 0.5 g. saffron threads
• 2 cups baby arugula leaves
• 1/2 cup chopped, pitted oil-cured or kalamata olives
• 3 Tbsp olive oil
• fresh basil leaves, for garnish

1. Prepare couscous according to package directions. Set aside.
2. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.
3. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes.
4. Stir in arugula, and remove from heat. Season with salt and pepper, if desired.
5. Spoon into bowls, then top with olives, olive oil, and basil.

I used chicken broth, instead of vegetable broth, and I didn't chop the olives. Both substitutions turned out JUST FINE!

Recipe from Vegetarian Times, April 2010.

Beet Pancakes with Yogurt-Dill Sauce

What makes this appetizer spectacular is the jeweled color of the beets and the tastiness of the yogurt-dill sauce. They are easy to make, and are nice and light. I made these as an appetizer prior to an Israeli couscous saffron veggie dish.

It's all about sauce!
This one's especially great.
The cakes are good too.

Ingredients for Sauce:

• 6 oz plain nonfat Greek yogurt
• 2 Tbsp chopped fresh dill
• 2 Tbsp lemon juice
• 1 small clove garlic, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Ingredients for Pancakes:

• 3 medium beets (1 lb), trimmed and scrubbed
• 2 medium carrots (6 oz)
• 2 cloves garlic, minced (2 tsp)
• 1/2 tsp salt
• 1 large egg plus 2 large egg whites, beaten

1. To make Yogurt-Dill Sauce: Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl. Refrigerate until ready to use, up to 3 days (at least 30 minutes, to combine all flavors).
2. To make Pancakes: Preheat oven to 250F. Coat baking sheet with cooking spray, and set aside. Shred beets and carrots in food processor fitted with grating blade, or grate with box grater. Place beet-carrot mixture in large bowl, and toss with garlic and salt. Add egg and egg whites, and mix well.
3. Lightly spray large nonstick skillet with cooking spray, and heat over medium-high heat. Drop 1/4 cup beet mixture into skillet, and flatten slightly to form 3-inch-diameter pancake. Repeat, forming 3 other pancakes in pan.
4. Cook 4 minutes, or until undersides are golden brown. Flip pancakes, and cook 3 minutes more. Respray pan, and repeat process with remainin batter, keeping prepared pancakes warm in oven.
   
5. Drizzle with Yogurt-Dill Sauce, and serve immediately.

I used 2 eggs, instead of the specified egg and two egg whites. The pancakes didn't hold together as well as I would have hoped. Don't make that substitution!

Serves 6. Recipe from Vegetarian Times, May/June 2010.