Guacamole

[Jaymes]

Interesting. I love those taste-test things.

My own recipe calls for a homemade salsa de jalapeno that I make first. It has a little bit of garlic in it, so my guacamole does have garlic, but very little.

I think I'll also do a taste test. Sounds like a great afternoon, making and testing guac. Wish I'd thought of it before.

[rancho_gordo]

I think I'll also do a taste test.  Sounds like a great afternoon, making and testing guac.  Wish I'd thought of it before.

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Your recipe has very little garlic. I don't if you'll be able to tell.

I would also add that with my experience with Mexican food, once someone says that a proper guacamole contains no garlic, someone will come up with a village or region that does! I think that's why Mexican food is so fun to read about and try to document. And why yo always need to keep an open mind about it.

Edited June 18, 2006 by rancho_gordo (log)

[fiftydollars]

Ok, so I was watching a Sarah Moulton re-run and they had Rick “Bad to the Foam” Tramonto making amuses. One of them was a blue-cheese foam served with a port reduction.

Now I didn’t jump on the band-wagon back a few years ago when it seemed everyone was doing a foam and Tramonto first came out with his Amuse Bouche book. But watching the shiny whipped cream dispenser I realized that this was really, really cool and that I must have one, stat.

Anyway, among the many foams I have made in the past few weeks, I made this avocado foam that is really, really good. It’s basically one avocado, passed through a tamis, and mixed thoroughly with enough cream to make a pint of mixture (ok, I guess you could also do this in a food processor or blender). The plain foam just seasoned with salt is pretty good. But with salt, pepper, and some lime it really gets interesting and is a pretty good guacamole-like substance.

[Jaymes]

Actually, that sounds a lot like the cold cream of avocado soup I love to serve as a starter in the warm months.

Although I suspect the taste would be similar, I'm sure your foam was delicious and a lot more unusual.

[fiftydollars]

Actually, that sounds a lot like the cold cream of avocado soup I love to serve as a starter in the warm months.

Although I suspect the taste would be similar, I'm sure your foam was delicious and a lot more unusual.

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You're right! It tastes pretty much exactly like a cold avocado soup.

I actually put the foam over a tomato soup and the combination not only looked great, but was also pretty tasty. I've always liked putting a little sour cream on my tomato soup and the avocado foam floats better and adds great avocado flavor. Maybe later this summer I'll make an avocado soup and put a tomato foam on it. It will be like 2003 all over again...

[sandra]

I just tried an avocado and goat's cheese soup... not so brilliant, by the way, just in case you were ever tempted...