Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl Read Free Book Online Page A

cow’s milk) or Pecorino (this one is made from sheep’s milk), go with that.

Great Guacamole, Batman!
    Serves 10
    Many versions of guacamole contain primarily avocado and have a somewhat creamy and chunky texture, but I like making a guacamole and Pico de Gallo combination, which is an avocado and tomato-based recipe.
    2 large ripe avocados
    Â½ cup medium-diced red onion
    Â½ cup medium-dice Roma tomato
    1 jalapeno, small dice
    2 garlic cloves, minced
    1 lime, juiced
    Sea salt, to taste
    Pepper, to taste
    Did You Know This Crap?
    Avocados are actually a fruit, not a vegetable.
    1 Dicing an avocado need not be messy and is actually a very CLK friendly process. Rather than scooping the avocado pulp out onto the cutting board to dice it, each avocado is diced while inside it’s skin. Then it pops directly into its bowl with no muss and even less fuss! Cut the avocado in half by running your knife around the pit and then twisting the two halves apart. Gently tap the blade of your knife into the pit, twist, and the pit will pop right out, still attached to your blade. Set your avocado cut side up on your cutting board and, without breaking through the outer skin, slice a grid pattern into the flesh of the avocado. Scoop out the diced avocado using a large spoon and place it in a medium bowl. Repeat with the other avocado.
    2 In that same bowl, gently fold in the rest of the ingredients. Try to maintain the shape of the diced avocado. Season to taste with salt and pepper. Lay plastic wrap directly on the spread, cover tightly, and refrigerate until you are ready to use. You should serve this within a few hours or your top layer of avocado will become brown from oxidation.
    3 Serve inside a premade tortilla shell bowl along with a variety of (all natural) colorful tortilla corn chips for a vibrant display.

Bloody Mary Bloody Mary
Bloody Mary Relish!
    Serves 10
    For a chic party treat, spread bite-size celery spears with this relish or fill chilled martini glasses with it, and serve with poached shrimp around the rim for an adults-only version of shrimp cocktail! Any way you present it, it comes together as a one-bowl wonder!
    2 Roma tomatoes, small dice
    1 celery stalk, small dice
    1 garlic clove, minced
    2 scallions, thinly sliced
    3 tablespoons tomato juice
    2 teaspoons Worcestershire sauce
    Tabasco sauce, to taste
    2 teaspoons jarred horseradish
    1 teaspoon vodka
    1 lemon, juiced
    Sea salt, to taste
    Pepper, to taste
    Celery, 10 two-inch sticks
    1 In a medium bowl, combine the tomato, celery, garlic, and all but 2 tablespoons of scallions. Add the tomato juice, Worcestershire, and Tabasco according to how spicy you like your Bloody Mary. Feel free to make this up to two days in advance, but don’t add the ingredients of step 2 until the day it will be served.
    2 Stir Stir in the horseradish, vodka, and lemon juice. Season to taste with salt and pepper. Cover tightly and refrigerate, if you aren’t going to serve it immediately.
    3 Serve Serve in chilled tumbler glasses with celery sticks, garnished with the remaining scallions.

Above-and-Beyond Spinach and Artichoke Dip with Hawaiian Bread
    Serves 15
    Everyone has seen a version of this dip served in a loaf of sourdough bread, but my friend Amy Taylor is the one who told me to put my spectacular spinach dip in a loaf of Hawaiian bread. Pure genius. With no serving bowl to clean afterward, your crappy little sink will thank you.
    3 tablespoons extra virgin olive oil
    16 ounces artichoke hearts, canned
    Â¼ cup minced garlic (about 6 cloves)
    1 pound fresh baby spinach
    Â½ cup heavy cream
    Â¼ cup shredded Pecorino cheese
    Sea salt, to taste
    Pepper, to taste
    1 loaf Hawaiian bread, round
    1 Preheat oven to 350°. Put your 12-inch sauté pan over medium heat, and allow it to heat for 5 minutes. Add the olive oil to the pan, and again allow it to heat for 5 minutes.
    2 Buy quartered artichoke hearts or quarter the whole ones lengthwise. Using your