Jeanette - Off The Cuff
- Off The Cuff Cooking
- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually went to school for art, design, and photography. Beyond that, I worked as a freelance indie-rock critic for several magazines in the late 90s and early 2000s. I even took a crack at running a PR company for a while. However, cooking has always been in my DNA--my dad's brother was a chef and culinary arts instructor, my dad's father was a pastry chef, and my mom's mother was a caterer, and at the age of 92, she published a cookbook of traditional Finnish breads and pastries. Everyone else in my family loves to cook, too, and we're not afraid to experiment. Usually I end up inventing dishes (with or without outside inspiration) with whatever I have on hand, hence "Off the Cuff." I might make very Scandinavian dishes (meatballs, and salmon with dill-potatoes) or ethnic like Thai, Japanese, Mexican, Italian or Spanish. By the way, you can put bell peppers in almost all cuisine! (Drop me a line, at o f f t h e c u f f c o o k i n g "at" g m a i l followed by the dot-com. :)
Wednesday, August 15, 2012
Making it takes about 3 or 4 minutes-- seriously, it's so easy. I'm no authority on authentic Mexican foods, but everyone who has ever had this very simple guacamole has devoured it. It sure beats the store bought kind full of fillers, gum, and artificial preservatives. You can make a bowl for about $3, so it's not too pricey, either, depending on the season.
You will need:
A garlic press
A cutting board
A paring knife.
You should also have these ingredients:
2 ripe, soft avocados
2 cloves garlic, peeled & minced
2-4 tbsp lime juice *I actually often use lemon juice in a pinch, and it's quite okay that way*
1/4- 1/2 tsp sea salt
1/4- 1/2 tsp crushed red pepper
Cut the avocados in half; twist the halves apart, and remove the pits. Use the spoon to scoop out the flesh into the bowl. Mince the garlic, and add it. Mash up the avocado with the lime (or lemon) juice, sprinkle salt & pepper across the guacamole and stir it in. I prefer to let it sit for 20 minutes or so in the fridge to chill and absorb flavor. I adjust the acidity, saIt and pepper to taste a bit at a time.