On a recent cold weekend in Detroit, two of the restaurants that I visited were serving avocado in all of its creamy glory. Avocado’s rich green color is a welcome sight, much like the first shoots that peek through the snow and mulch as soon as the weather turns to spring. The velvety texture of avocado is just as warming to the soul as is a drizzle of melted cheese on soup during a wintry spell. Red Dunn Kitchen plated the avocado on toasted wheat bread under piles of arugula, crowned with a poached egg. Selden Standard served creamy whipped avocado framed with beets and micro greens.
During winter, the silky consistency of an avocado boldly stands up to hearty winter flavors — which inspired my pairing of an avocado spread with roasted vegetables. In summer, chunks of avocado are a fantastic complement to the sweet tomatoes used in salsa or they can be added as a welcome layer in picnic sandwiches. Avocado contains many nutrients, and wears its superfood status rightfully all year round.
Avocado – 1, ripe
Lemon juice – ½ tbsp
Salt – ¼ tsp
Serrano chili – ½, cut finely (optional)
- Peel the ripe avocado just before preparing the spread.
- Remove the seed (but keep aside) and dice the flesh into big chunks.
- Add the chunks of avocado into a food processor and process until you have a creamy spread.
- Store the spread in a bowl. Season with salt and lemon. Add the chili for a spicy kick. Bury the seed in the spread, if keeping the mixture refrigerated. The seed prevents some of the discoloration that occurs once the avocado has been cut.
Serve immediately. Spread a thick layer on toasted bread or serve as colorful sauce-like condiment around hearty root vegetables.
In every culture, freshly baked bread evokes waking up to scents of a whole new day of possibilities. While traveling in Portugal, I ate the most delicious bread, or pão. The soft, round rolls were very similar to a snack from my childhood called pau bhaji, a small bun topped with mixed vegetables. I then made the connection that the word pau came via the Portuguese who had traveled to India to trade for spices. In Portugal, pão is eaten straight from the bakery with a strong cup of coffee.
Pão de Deus dough must rise twice before being baked, which gives the bread its fluffy texture. The slightly caramelized coconut topping imparts both a finishing crunch and a hint of sweetness. Pãu is usually eaten at breakfast, but I found that freezing the rolls and pulling them out as needed for an anytime snack was equally delicious! I was not surprised to learn that the Portuguese translation for these rolls is “bread of the Gods.”
Pão De Deus
Recipe reprinted from The Great British Baking show’s Ruby Tandoh:(https://www.theguardian.com/lifeandstyle/2015/aug/01/ruby-tandoh-baking-recipes-portuguese-cakes-buns-tarts)
For the dough
10g instant dried yeast
300ml full fat milk, lukewarm
500g strong white flour
1 tsp salt
25g caster sugar
50g butter, softened
For the topping
150g desiccated coconut
150g caster sugar
1 large egg
1 large egg yolk
30g butter, softened
For the glaze
1 large egg
1 tbsp caster sugar
- Stir the yeast into the lukewarm milk and leave for a few minutes. Stir the flour, salt and sugar together in a large bowl, then add the milk and yeast mixture and the softened butter. Mix together thoroughly then knead for 10 minutes, until smooth and elastic. Leave to rise in a bowl covered with saran wrap. It’s ready after 90 minutes or so, once it has doubled in size.
- Once the dough has risen, divide the dough into 12 equal pieces and roll into balls. Pinch the dough underneath to give a smooth top surface. Set the buns on a lightly greased baking tray and cover with saran wrap. Leave to rise for an hour, or until twice their original size, by which time they should feel spongy and soft.
- While the buns rise, combine the ingredients for the coconut topping and whisk the egg and sugar together for the glaze. Preheat the oven to 180C/350F/gas mark 4.
- Brush the buns with egg glaze, add a heaped tablespoon of the coconut mixture of each, and bake for 25 minutes in the middle of the oven, until the dough is tan and well-risen and the topping is golden – check after 15 minutes and if the tops are darkening, cover loosely with foil. Let cool. Makes 12 rolls.