After a long morning of prepping for a cooking class scheduled the following day, my two assistants and I were wondering what to have for lunch. Looking in the fridge we spotted some limes and lemons, a large bunch of cilantro, a couple of ears of corn, and a bag of leftover salad greens. On the kitchen counter we noticed a ripe avocado and a bowl of multi-hued cherry tomatoes. It didn’t take us long to decide we could make a salad with our cache. What we weren’t expecting was for this impromptu creation to be so memorable!
We whisked lime and lemon juices with olive oil for a simple citrus vinaigrette, and for the salad we began by sautéing corn kernels scraped from the cobs. When lightly browned, we combined the golden morsels with halved cherry tomatoes and diced avocado. Since we had only a handful of salad greens, we used a generous amount of torn cilantro sprigs as a substitute. The substantial hit of cilantro’s assertive flavor turned out to be the secret to this salad’s delicious taste.
We piled the salad high on plates and dusted them with some coarsely grated hard-boiled egg. We also added a sprinkle of Mahon cheese, but the latter can be optional. The salad has become such a favorite that we’ve had it three more times for lunch on work days. Now each of us is planning to use it for summer suppers as a side to grilled mains such as chicken, lamb, or shrimp!
Although food, like fashion, has trends that change with recurring frequency, some styles seem to be timeless. Take the little black dress–it has been and will continue to be a mainstay in most women’s closets. On the culinary front I think it’s safe to say that guacamole or some interpretation of it will never lose its popularity.
For instance, for years when entertaining I’ve returned again and again to a recipe for an avocado pâté. This appetizer has all the components of traditional guacamole (plus a few extras). However, in this variation avocados are whizzed with cream cheese along with shallots, garlic, spices, and lime juice in a food processor until the ingredients combine in a Continue reading
Savory Mexican Cheesecake with Tortilla Chips
Guests sampling the buffet.
Claire on the left and Liz on the right–two Amherst grads who helped cook and in my kitchen!
The professor congratulating his students
Manchego, Tomato, and Avocado Toasts
Melon with Pernod and Mint
Cheeses with Fresh Cherries and Sage
My husband and I look forward each spring to celebrating graduation at Amherst College. We host a party for my spouse’s students, and make it a family affair by inviting the moms, dads, siblings, and grandparents of the honorees. This year was a particularly large group with almost fifty people at our home last Saturday for champagne and appetizers.
I set out a buffet that included smoked salmon with lemon crème fraîche, a tray of cheeses garnished with fresh cherries and sage, and roasted asparagus spears with a gribiche sauce (mayo with chopped hard boiled eggs, mustard and chives). Skewers of cantaloupe marinated in Pernod and mint, plus a savory Mexican cheesecake (scented with cumin and chili) served with yellow and blue tortilla chips rounded out the menu. But, it was a simple passed hors d’oeuvre for Manchego, Tomato, and Avocado Toasts that garnered the most attention. Continue reading
Warm Dates Stuffed with Blue Cheese and Almonds are chic appetizers created by my neighbor and talented cook, Ann Ryan-Small. These savory treats were a huge hit when Ann served them one cold winter day at our monthly book club meeting. The saltiness of the cheese and the sweetness of the dates make an irresistible combination. Continue reading