Savory

Guacamole

Deconstructed Kitchen: Guacamole | CLOTH & KIND

Guest edited, prepared & photographed by Bonnie Berry This time of year, when things are starting to really warm up, there's nothing better than a cold Corona paired with fresh tortilla chips and guacamole...and for the young ones, guac is a surefire way to get the kids to eat avocados! Here's a basic, but really good recipe from My Abuela's Table - a fresh and beautifully simple Mexican cookbook by Daniella Germain.

Deconstructed Kitchen: Guacamole | CLOTH & KIND

GUACAMOLE My Abuela's Table by Daniella Germain

INGREDIENTS 3 ripe avocados 3 tablespoons of olive oil salt and pepper 1 tomato, finely chopped 2 tablespoons of red onion, finely chopped 3 tablespoons of cilantro, chopped 1 small chili, chopped (optional)

PREPARATION Peel avocados and mash well in a bowl.

Add olive oil, salt and pepper and combine well.

Add the tomato, onion, cilantro and chopped chili (if using).

Store in the fridge.

Deconstructed Kitchen: Guacamole | CLOTH & KIND

I though the olive oil taste was a bit heavy (and I LOVE olive oil). Next time I make it I will use only 2 tablespoons. I will also add lime juice and garlic because I missed them. But overall a solid guacamole recipe. Also, she recommends you save the avocado seeds to put in the guacamole dish until you are ready to serve it because it will stave off the browning. I tried this and it did not work at all. My husband Josh gave me a scientific reason it would never work and I admit I just smiled and feigned comprehension.

Deconstructed Kitchen: Guacamole | CLOTH & KIND

What's your favorite way to prepare guac?

 

CREDITS | Guest edited, prepared & photographed by Bonnie Berry. Archer Napkins and Caribe Tablecloth courtesy of John Robshaw - thank you so much, John!

Grilled Steak & Sweet Potatoes with Bacon-Sesame Brittle

Deconstructed Kitchen: Grilled Steak & Sweet Potatoes | Guest Edited by Bonnie Berry | CLOTH & KIND

Guest edited, prepared & photographed by Bonnie Berry

There is something about Gwyneth Paltrow that makes me want to hate her. She is just too perfect. So when she came out with a cookbook two years ago I balked at buying it. But buy it I did, and boy am I glad. It is a great cookbook, especially for families. There are a couple of recipes that have become standards for us. Then she came out with a new book a few weeks ago and I bought that one too. The timing was perfect. I had just finished an elimination diet and have found that I do better eating less dairy and grains and more protein and fruits and vegetables. And this cookbook delivers on that score. So I made the grilled steak and it was delicious. The four of us were practically fighting over it and that included the kids. It is a pricey piece of meat, but so worth it for a treat every once in a while. The first time I made it, I grilled it and that is how I would suggest you make it if you can. The dish pictured below was done on the stove a few days later because we ran out of propane (go figure!) and although it was yummy, I missed the caramelization that seems to magically happen on the grill. Oh, I also have a thing for sweet potatoes and when I saw this Bon Appétit recipe it had me at bacon. So make them together or separately, just make them... And I will continue to try not to hate Ms. Paltrow, if for no other reason than she is helping me feed my family well.

Deconstructed Kitchen: Grilled Steak & Sweet Potatoes | Guest Edited by Bonnie Berry | CLOTH & KIND

GRILLED STEAK WITH MELTED ANCHOVIES & ROSEMARY Serves 4

Ingredients: Four 6-ounce pieces of beef tenderloin, at room temperature Extra virgin olive oil Coarse sea salt Fresh ground black pepper 8 good-quality anchovies Leaves from a leafy sprig of rosemary - very, extremely, super-finely choppe

Preparation: Rub the steaks all over with just enough oil to coat and season generously with salt and pepper. Let the seasoned steaks sit for at least 5 minutes before cooking.

Make sure your exhaust fan is in good order if you're cooking inside, then heat a cast-iron pan or a grill over high heat.

Place the steaks in the pan or on the grill and cook until nicely charred on the bottom, 2 to 3 minutes, then flip them over. Cook until the second sides are nicely charred, another 2 minutes. This will give you medium-rare steaks. Cook them longer if you prefer your steak more well done.

Remove the steaks to a warm plate or a cutting board and let them rest of at least 5 minutes.

Meanwhile, heat 1/4 cup of olive oil in a small skillet over medium heat. Add the anchovies and cook, stirring with a spoon, until they dissolve into the oil. Add the rosemary and cook for just 1 minute to let it bloom and lose its woodsy edge.

Slice the steaks, spoon the anchovy mixture over them, and sprinkle it all with a bit more salt.

Dig in immediately.

Deconstructed Kitchen: Grilled Steak & Sweet Potatoes | Guest Edited by Bonnie Berry | CLOTH & KIND

TWICE-BAKED SWEET POTATOES WITH BACON-SESAME BRITTLE Makes 8

Ingredients: 4 slices bacon, cut into 1/2-inch-wide pieces 1/3 cup sugar 1 tablespoon sesame seeds 6 medium sweet potatoes (6–8 ounces each) 2 large eggs 3 tablespoons unsalted butter, room temperature 2 tablespoons white miso* (fermented soybean paste) 1 2/3-inch piece ginger, peeled, finely grated (about 2 teaspoons) 2 1-inch pieces scallion (dark-green parts only), thinly sliced lengthwise *White miso, also called shiro miso, can be found at Asian markets and Amazon.com.

Preparation: Line a rimmed baking sheet with a silicone baking mat or parchment paper.

Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.

Return bacon, 1 Tbsp. drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. Can be done 1 day ahead. Store airtight at room temperature.

Preheat oven to 400°. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45–55 minutes. Let sit until cool enough to handle.

Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2-inch-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. Can be made 6 hours ahead. Cover and chill.

Bake potatoes until the tops are lightly puffed and golden brown, 30–35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.

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I skipped the whole skin presentation thing. It looks beautiful, but frankly it was too much work for me. So I just put all of the potato flesh (mixed with the eggs, butter, miso etc) in one big casserole dish and baked it like that. It was delicious.

 

PHOTOGRAPHY & STYLING Bonnie Berry | RECIPES It's All Good by Gwyneth PaltrowBon Appétit