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Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!

lili@delightfulpalate.net

Avocado Cups Three Ways

Acocado Cups Three Ways

The fruit on fruits of my labor

If you know just a little bit about me, you know I am obsessed about home grown tomatoes.  I start eating “Early Girls” as they get ripe and juicy at the end of May. I will eat a different variety of a homegrown tomato everyday until late August when their flesh begins to turn pale pink and rubbery .That is when the ulcers in my mouth  finally start to heal.

 

Every tomato season I devour the cooking magazines and scan the scripts of food bloggers for fresh  ideas about  incorporating the ambrosia of the vine into pasta, crusty bread, and chilled salad bowls.

 Recently,I was asked to teach a cooking class on grilling .While  looking for new recipes, I ran across one on Smitten Kitchen for Avocado Cups, the possibilities are ceaseless.

Inspired I created a recipe for Grilled Vegetable Panzanella Avocado Cups and immediately began thinking of my fave–the in-season fruit.

My son, Sean, is in a managerial position at Restaurant Shaya, the hottest new Restaurant on Modern Israeli Cuisine in New Orleans on Magazine Street.

The chef is Alon Shaya, who won this year’s James Beard Award for Best Chef: South.  Needless to say, Sean’s is a sweet gig.

I am observing how honed in his palate is becoming, and I pick up these miniscule cooking tips when he slips away from his extremely cool but demanding work schedule to play with us in our home kitchen. 

Last week my guys went trout fishing in South Louisiana, and as we where all gathered in the kitchen replicating the Trout Meniere recipe from Galatoire’s Restaurant, I started working on the salad.

 Sean suggested making the ubiquitous Israeli chopped salad of tomatoes, cucumbers, and red onion dressed in lemon juice and olive oil. However, he ventured out and went fruit on fruit flavors. He chopped the crispy cucumbers into tiny perfect squares, halved the grape tomatoes, threw in crumbled tangy feta cheese, a smidgen of red onion, and a squirt of fresh lemon juice. He grabbed a bottle of  my Stone Fruit Nectar Vinaigrette out of the refrigerator and gave the salad a good dousing and tossed. 

He explained his thought process of the combination of flavors: the peach balsamic vinegar in the Stone Fruit Nectar Vinaigrette played well with the fruitiness of the tomatoes, and that extra squeeze of lemon offered  a kiss of brightness.

I piled a scoop of chopped salad on each  of the halved avocado cups and we took our first bite of buttery, crunchy, and sweet ,almost-summer. Our taste buds verified that fruit on fruit really does works.

Go buy a ripe mango, search for the first crop of home grown tomatoes and create these three different recipes starting with Crispy Cucumber Chopped Salad  Avocado Cup, Mango Caprese Avocado,Cup, Grilled Vegetable Panzanella Avocado Cup and Mango Caprese Salad and Prosciutto with Delightful Palate's Stone Fruit Nectar.