I wasn't sure whether to use this next vintage cookbook, because, much to my dismay, the previous owner ripped out numerous pages leaving it sadly incomplete. Yet, it is such a fun little cookbook I couldn't part with it.
(Hey Mom, if you see one of these it would make a great Christmas gift!)
This sweet little booklet is called "The Avocado Bravo" and was published in 1976 by the California Avocado Advisory Board of Newport Beach California.
It comes with a brightly colored map inside showing the avocado growing regions in the state of California which stretch from Goleta in the north to San Diego in the south. "The avocado acreage actually is only 2/10 of 1% of the state- very small, very choice".
From the booklet: "The essential avocado...carved in half and served with a shake of salt and/or pepper...a squeeze of lemon or lime. Here are two leading varieties of California avocado. The green, smooth skinned pear-shaped Fuerte and the pebbly rounded black Hass...both cut open to show a burnished seed and flesh of glowing green-gold. Don't hesitate over the rough Hass. The gourmet knows its deep subtle richness, its burning color and its gruff good looks.
The flavor of these avocados is delicate and nut-like with such mild authority that the finest of the California recipes are perhaps the simplest...plain, pared down to that essential avocado."
My choice...
Avocado Appetizers -With Salmon
2 avocados, peeled and quartered
8 slices Nova Scotia smoked salmon
8 lime slices
8 cocktail onions
Wrap salmon around avocado quarters. Secure with picks. Garnish with lime and onions. 8 servings.
I cut the recipe in half as I was informed well in advance that this is one recipe I would be sampling alone. Even I was a bit skeptical of this combination, but anyone who knows me could tell you, I relish trying new and/or strange foods. Well, let me tell you, I loved it! I wrapped the smoked salmon around the avocado and gave it a good squeeze of lime juice and it was great! Viva avocado!!
No comments:
Post a Comment