tasting memories

Photo by Marta Bartolomei Edmonds. Bowl by Roger Baumann. Plate by Scott Bartolomei Edmonds.

Life is full of small delights. Guacamole is one such delight. I enjoy this simple dish in its most basic incarnation: chunks of avocado decorated with green onions, a dash of salt and drizzled extra virgin olive oil. But today, I'm experimenting with ginger.

When it comes to guacamole, my thought is: the simpler the better. It's all about the plump, ripe avocado, the olive oil and the salt, but, adding a little something like minced ginger can really change your experience.

Recently I learned that the ancient Aztecs named this delightful fruit ahuakatl - testicle - and that they prized it as an aphrodisiac. I hold avocado in high regard, not because of its shape suggestive of that hanging fruit between a man's legs, but because the flavor and texture is so deeply satisfying. Avocado's silky texture and rich flavor heightens the experience of any meal.

This summer dish is a twist on traditional guacamole. Fresh grated ginger gives it a kick and the radish adds a surprisingly clean, crispy element. Serve it with homemade lemony cumin chips that will make mouths water.

Learn more about avocados here.

Gingered Guacamole
1 ripe Hass avocado
1 radish, cut into matchsticks
1 green onion, sliced
1/2 teaspoon of fresh minced ginger
1 tablespoon extra virgin olive oil
1/2 teaspoon salt, to taste
Lemony Cumin Chips

1. Quarter and peel a ripe avocado. Cut it into 1/4" chunks and place in a bowl. Add the radish, green onion, ginger, olive oil and gently stir. Add salt to taste and serve.

Makes 1 cup.

Photo by Marta Bartolomei Edmonds. Plate by Scott Bartolomei Edmonds.

These tangy chips are a great companion to a frothy beer or an icy margarita. Scott and I have been serving these to guests for years and we've never had a complaint. On the contrary, these chips are usually a big hit. Serve as a simple appetizer with a dip like salsa, guacamole or hummus. They are super easy to make and so much better than a store bought bag of corn chips.

Lemony Cumin Chips
6 fresh corn tortillas
lemon pepper
ground cumin
kosher salt
canola oil for frying

1. Pour about one inch of oil into a heavy frying pan. Heat over medium high heat until the oil is hot (to test if the oil is hot, carefully sprinkle a few drops of water into the oil - the oil will sizzle loudly when ready).

2. Cut the corn tortillas into 1/4" thin strips and fry in small batches until the strips are light and golden. Use a slotted spoon to remove chips from oil. Place the chips on a paper towel to drain any excess oil. Sprinkle liberally with lemon pepper, cumin and kosher salt to taste.

Makes 3 servings.

Today I honor the blender. Essential for making morning time smoothies, good gazpacho, silky hummus or grinding coffee beans for a fresh cup of coffee, the blender is indispensable in any kitchen. If you want to do away with kitchen gadgets, the blender is a fantastic multi-tasker: it can take on a spice grinder, a coffee grinder, even a food processor or mixer. This morning I reached for the blender to make a refreshing summertime smoothie and remembered the origins of my particular blender: the Osterizer Galaxie Pulse Matic 10.

I remember sitting with Papi and Carolina in the living room when Carolina got up and ceremoniously brought over a large unwrapped box and placed it on the floor in front of us. From the box, I could guess that it was a blender that must have been manufactured around the late seventies or early eighties. It was a surprise to see this intact, never scuffed, seal unbroken, dust-free blender box on the floor in front of us. This blender, despite its twenty or more years in existence, had never been used but carefully kept.

This was Spring 2001 and no particular occasion for gift giving. We had driven up to see how Papi was recovering from his liver transplant surgery. We drove up from the city and arrived late at night. He had waited up for us and greeted us at the door. He aged 20 years in a matter of weeks after his surgery. I could see my grandfather Abuelo Paco's features clearly in his aged face: a receding hairline, thin wrinkles on his forehead and kind loving eyes, weary from the enormous battle he had endured.

They explained that the blender was given to them as a wedding present and that they
never had any use for it and wondered if we would like to have it. We pulled it out of the box and it was a chrome plated beauty with a heavy glass jar. We had recently moved to the city and didn't have a blender, so we gratefully accepted.

At the time I did not know this would be the last gift my father would give me. Perhaps because it holds such a place, the Osterizer Galaxie Pulse Matic 10 blender is an object of mystery to me. Every time I use it, I remember my father. I wonder who gave them this wedding present. I wonder when Papi and Carolina got married and who attended. And, what compelled them to care and carry this particular wedding gift for over twenty years without ever opening it or using it?

Today I use my vintage blender to make a light summertime berry smoothie with oats, the smoothie version of my Everyday Breakfast. Cool, refreshing and satisfying. Enjoy one for breakfast or when you need a boost anytime of the day. See my notes about yogurt here. I like my smoothies, thick and icy, but you might prefer yours a little thinner. Simply add more or less liquid as you are blending until you get the right consistency.

Berry Oaty Smoothie
1/2 cup fresh or frozen blueberries
1/2 cup plain yogurt
1/2 cup soy milk
2 tablespoons rolled oats
1 tablespoon honey
2 cups ice cubes

1. Purée all ingredients in a blender until smooth. Serve.

Makes 2 servings.

Photo by Marta Bartolomei Edmonds.

Talented ceramicist, friend and home mixologist Sunetra Banerjee shared this New York Times Mark Bittman article with me earlier this week. It's a good introduction to making your own drinks and understanding the basic elements of many mixed drinks:

Sour Element + Sweet Element + Alcohol + Ice/Water

Sunetra has introduced me to many delicious drink recipes and I have great respect for her sensibility. One of my favorite Sunetra drinks is one with gin, muddled raspberries, simple syrup and soda - makes me thirsty just thinking about it.

If you are wanting to experiment with mixed drinks at home, you're going to need simple syrup. It's super easy to make and can store in the refrigerator for up to a month.

Simple Syrup
1 cup sugar
1 cup water

1. In a small saucepan, bring sugar and water to a boil. Stir and simmer until the sugar is dissolved about 3 minutes. Remove from the heat and cool completely. Transfer to a glass jar and refrigerate until ready for use.

Makes 1 1/2 cups.