One morning while browsing through the book store, I came across this inviting cover White Truffles in Winter and quite understandably, it was impossible to just continue aimlessly shuffling through covers when something this appealing is staring you smack in the face. I’ve never read an entire book about any chef- I’ve read countless pieces and articles- but never an entire book, cover to cover. Yet this was different, the tone didn’t scream a biographical style, it is just like any other book- a story of persons being told slowly, steadily and beautifully to the reader. It entails passion, seduction, gastronomy, deceit, pain, suffering and above all, perseverance. And truffle, lots of truffle, and champagne.
I came across thispainful article. Here is a recipe from the Smitten Kitchen Cookbook, to counter the painful repercussions of processed foods. It’s simple, fresh, light and satiating. It has becoming increasingly important to pull a few minutes out of our busy lives and make something like this for loved ones and ourselves. The result is self evident!
Ingredients: Makes 2
1. 1 X 6” baguette or 2 X 6” toasted pita bread
2. ½ cup minced seedless cucumber
3. 1 avocado, halved and pit removed
4. 1 ½ tsp rice vinegar
5. ½ tsp toasted sesame oil
6. Pinch of salt
7. 1 tsp black sesame seeds, toasted
8. 1 tsp white sesame seeds, toasted
- Split the baguette lengthwise, if using, and toast.
- Arrange slices of, or mash, the avocado on each toasted half of baguette/on each pita.
- Stir together the cucumber, vinegar, salt and sesame oil. Divide equally amongst the breads by spooning over the avocado.
- Sprinkle with seeds!
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- After the first bite, you may feel the need to adjust the seasoning a bit. Better to have it under salted than over!
- This makes a perfectly quick, easy and healthy afternoon snack or appetizer, or even lunch!
- Always eat fresh, as the avocados will tend to darken over time.