Tag Archives: Avocado

Avocado Sandwiches: Possibilities & Permutations

Are you looking for an avocado sandwich recipe? I was not really until I came across a recipe in Australia’s glorious gastro-porn, delicious.

In fact, I have hesitated to post about sandwiches, as they seem, um, well, so easy and straightforward.  So why bother?  Then this month’s Saveur arrived: The Sandwich Issue.  I happened to note that this excellent, wide-ranging, and thorough overview of (mostly American) sandwiches did not have many of the avocado varieties I often eat.

Avocado is one of the best sandwich ingredients I have come to realize over the years.  In fact, I myself have developed a number of avocado sandwiches varieties – more or less variations and permutations of other classics.

For instance, instead of a classic bacon-lettuce-and-tomato, I use prosciutto, a bit of mayonnaise, avocado, and tomato – faster, easier, and less messy than cooking bacon. This is one of my favourite sandwiches.  I serve it on sourdough, wholegrain, or even challah, for real decadence.  In my feeble attempt to mitigate the sandwich’s fat content, I remove the white lardy edges of the prosciutto and offer it to Jinja and George (who, BTW, might continue their April Fools Day food blog, I Can Haz Food Blog, due to interest from readers of IslandEAT).  These two cats sure love their prosciutto!

One sandwich I have developed of late is kind of a French tartine, with slow-roasted garlic spread over Dijon mustard on a multigrain flatbread or crackers, topped with a sliced avocado fanned out in wedges.  Sea salt (fleur de sel works especially well) and scads of freshly cracked black pepper are all you need for a great snack, brunch option, or lunch.  The tangy mustard and and nutty sweetness of the roasted garlic are superb complements for the rich creaminess of the avocado and the crunchy counterpoint of the flatbread – and vegan, vegetarian, and very healthful, too!

For the recipe – and the review…

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Carrot-Ginger Dressing + Composed Avocado Salad: Colourful, Flavourful, and Healthful as a Main Course

How do you feel about the wide world of food blogs?

I am fascinated by this subculture of the blogosphere and the online do-it-yourself culinary world. As someone relatively new to this milieu (blogging and blogging about food, to be precise), I enjoy the variety of food sites from around the world, having read a tiny fraction of the tens of thousands of blogs (probably in the hundreds of thousands, if not the millions, by now).

As a contemporary literary form, the food-as-secondary-to-a-story genre intrigues me most. There are many fine writers – not necessarily trained culinary professionals – blogging today. Likewise, one also can find many fine chefs/bakers, who are not necessarily the best or most compelling writers. Occasionally, professionals do tell a good story with clear instructions and captivating pictures (e.g., David Lebovitz – justifiably popular for his adventures and clever accounts of the pastries, food, and life in Paris).

Most engaging are the amateurs, who convey the context of their recipes in conjunction with clear directions and captivating photography. Of course, there is the whole visual element of food styling and web design, too, which can make or break a site. Top-notch food styling is a draw for some of my favourite sites, Memories in the Baking, pierre.cuisine, Mowielicious, MattBites, and island-neighbour, Island Vittles. None of the above, I believe, work full-time as professionals in the food industry (though Matt is a professional in the design world).

What I seek in the best food blogs Continue reading