Absolutely Avocados presents delightfully delicious new ways to use avocados in breakfasts, lunches, salads, snacks, and plenty of the ways you haven’t even imagined.
“I’m pretty much known within the food blogging world as the girl who is seriously obsessed with avocados!,” Gaby Dalkin when I asked he why a book on avocados. “When I was approached to write a book, I jokingly said that I wanted to write all about avocados and basically thought nobody would take me seriously,” she continued.
Gaby’s new book, Absolutely Avocados, absolutely honors one of the more misunderstood fruits on the planet. Avocados are a lot like brussels sprouts. You either love them or your hate them. And just like brussels sprouts I love avocado so this cookbook caught my attention immediately when I discovered it’s publication. As much of a fan of avocados as I am, I learned a lot about avocados.
Absolutely Avocados begins with a chapter on on the different varieties of avocado. I’m familiar with Haas and Fuerte but had no “The Bacon is creamy and delicious and the Reed looks like a giant cannonball!”idea there were so many types. With so many varieties mentioned I asked Gaby what her favorite was, “I’m a big fan of the Hass avocado too! It’s the one that’s most widely available. But besides the Hass, I’m obsessed with the Bacon Avocado or the Reed!”
Besides the avocado varieties the “Everything You Need To Know About Avocados” takes you through important avocado basics like how to buy, store and cut avocados. I also learned I could substitute avocados for butter and mayo to cut down on calories.
“Avocados are delish in guacamole, but there are really so many different ways to use them!and cut an avocado.”
Having lived in California, for the majority of my life, I’m confident I can say with some authority that most people think of guacamole when they think of avocados. Gaby shows in Absolutely Avocados that, as good as guacamole is, there are so many ways to add avocados to your menu. With 80 recipes the book is a great resource for adding avocados to any meal or any course. Avocados are a perfect grilling food and Absolutely Avocados has opened by eyes to a variety of interesting ways to include avocados in my menus.
“Basically, any way you slice them, avocados are going to be great!”
Whether it’s Avocado & Chorizo Breakfast Hash to start your day or Avocado Brownies to finish off the day with dessert there should be an avocado dish for everyone. If avocados, in your mind, are just for guacamole then you’ll be thrilled to find plenty of guacamole recipes to choose from. You could spend a week or so eating a different guacamole everyday if you had the inclination.
The recipes and avocado education in the book is great and the photography by Matt Armendariz is marvelous. Matt is one of the best food stylists and photographer in the business. Getting to work with Matt was also one of the great things about writing this book for Gaby. “It was pretty much a dream come true to work with him, ” she explained. “I like to think he knows my style better than me, and he captured everything I wanted in each of the photos!”
- 1⁄2 cup plus 3 tablespoons extra virgin olive oil
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 11⁄2 teaspoons coarse salt
- 1 teaspoon red pepper flakes
- 1 pound flank steak
- 1⁄2 Hass avocado
- 1 cup firmly packed fresh parsley
- 2 tablespoons firmly packed fresh oregano
- 2 garlic cloves, peeled
- 1 teaspoon red wine vinegar
- Mix 3 tablespoons of the olive oil, the cumin, dried oregano, 1 teaspoon of the salt, and 1⁄2 teaspoon of the red pepper flakes in a small bowl. Rub this on the flank steak and set aside in the refrigerator to marinate for at least 30 minutes and up to 2 hours.
- Prepare a gas or charcoal grill.
- Remove the pit from the avocado half and discard. Remove the avocado from the skin, and place the avocado flesh in the bowl of a food processor. Add the parsley, fresh oregano, garlic cloves, vinegar, the remaining 1⁄2 teaspoon salt, and remaining 1⁄2 teaspoon red pepper flakes. Pulse for 1 to 2 minutes, until the parsley is finely chopped. With the food processor whirling, drizzle in the remaining 1⁄2 cup olive oil. Taste and season with salt and pepper as needed. Set the chimichurri aside.
- Grill the flank steak over medium-high heat for 2 minutes, and then rotate 90 degrees in order to achieve crossed grill marks; grill for 2 minutes more. Repeat this process on the other side of the steak and remove from the grill. About 8 minutes of grilling will result in a flank steak on the medium-rare side. Increase the grilling time if you want a more well-done steak.
- Transfer the flank steak to a cutting board, tent with a piece of aluminum foil, and let rest for 10 minutes. When you are ready to serve, thinly slice the steak against the grain and serve with the chimichurri.