Wednesday, January 4, 2012

Have you tried avocado oil?

Thinking of trying something new in your cooking for 2012? Try avocado oil. Like olive oil, avocado oil is a monounsaturated fat. It is unusually light, and has a nutty flavor, and usually mixes well with other foods.  Avocado oil withstands a high cooking temperature.  Its "smoke point" is about 490 degrees, which is much higher than that of olive oil.  Avocado oil is extracted from the flesh, not the seed, of ripe fruits.  The riper the avocado, the darker and more flavorful is the oil. 


Avocado Vinegrette
 
  1/4 c. raspberry vinegar
  1/2 c. avocado oil
  1 tbsp. freshly grated lemon or orange peel

Put all ingredients in jar with lid tightly closed. Shake.
Use on salad greens or vegetables. Very good on citrus based
salads.


Avocado-Goat Cheese Salad with Lime Dressing

1 1/2 cups matchstick-size strips peeled jicama
1/4 cup avocado oil
3 tablespoons fresh lime juice
1 5-ounce package mixed greens
1 large avocado, peeled, pitted, sliced
1 5-ounce package soft fresh goat cheese or cotija cheese, crumbled

Toss first 4 ingredients in large bowl. Sprinkle with salt and pepper. Add avocado and goat cheese; toss gently. Divide salad among plates.

Bon Appétit
January 2011
by The Bon Appétit Test Kitchen


Spiced Shrimp with Avocado Oil
1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon chili powder
1/2 teaspoon
ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 1/2 tablespoons avocado oil, divided
Lime wedges


Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.

Maureen Callahan,

MAY 2004

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