French Fridays with Dorie
I’ve never seen anyone follow a recipe for making guacamole. I never even considered that anyone might actually need one. And yet here it seems that a very good recipe for it has ended up in a recipe book about Paris cooking that I have committed to cooking my way through from beginning to end.
Whose plan was that?
I guess that if you are completely new to guacamole or if your experience is typically Parisian in that the only taste of the stuff you have had is that green paste that comes in plastic containers then you should first start with a recipe and go from there. Ms. Greenspan’s is as good as any for this purpose and, in fact, it is better than most because it has all the elements you need (heat, acid, herb, onion and salt) that a good batch must have.
I just prefer not to follow a recipe.
I will, however, readily join this Dorista guacamole party, albeit fashionably late, even though the whole notion here seems strange. This is because you just don’t need to twist my arm when to enjoying a fresh batch of guacamole (or the agave margarita that goes with it perfectly.
So I overlooked this cultural dissonance and I tackled this French Friday’s with Dorie assignment.
The truth is, with or without a plan all you need for great guacamole is to start with avocados that are at just the right ripeness and go from there. Guacamole must (yes it must) have some heat so use jalapeños (or any chili you like) or use hot sauce or black pepper or cayenne powder if that is all you have. Use all of the above if heat is your thing. Use as little or as much as is to your taste for half the fun of guacamole making is tasting it along the way. Add some lime juice to get some acid in there. No lime? Use lemon. Heck, use both and then amp up the taste by adding some of zest.
The rest is gravy. For me some chopped onions or garlic is required. Some chopped tomato or bell peppers? Certainly. Cilantro? Yup. But go ahead and leave it out if you are one of those genetic mutants who can’t stand it. Add salt. Guacamole needs salt.
Soon you will be enjoying it without a plan and tasting along the way. Until then, a recipe:
Guacamole by Dorie Greenspan
Please don't stand on ceremony with regards to the ingredients in this recipe. If you have avocados, you have guacamole only minutes away.
This is what you will need:
- 2 avocados, halved and pitted
- Grated zest and juice of 1 limes
- 1/4 cup diced, red onion
- 1/2 jalapeño, seeds removed, finely diced
- Salt and pepper, to taste
- Tabasco (optional)
- 1/4 cup red bell pepper, finely diced
- 6-8 grape tomatoes, halved or quartered
This is how you make it:
- There is no way to do this that is not correct. Just make sure all the ingredients end up together in a bowl somehow. I like to scrape the avocados into a bowl and add the ingredients on top and mash lightly with a fork. Add lime zest and juice and mash with a spoon or fork until chunky or smooth—whichever you prefer. Stir in the onion, jalapeno, cilantro, and a good pinch of salt and pepper to taste. Next, add hot sauce, if desired. Fold in the red pepper and tomatoes.
It all looks fabulous Trevor – I don’t think you need a plan for guacamole with a refreshing drink.
Everything is an excuse for a margarita around here!
Guacamole has a few simple rules
That, and a minimum of tools
In a recipe book?
I suppose worth a look
But those who follow a plan seem fools
I never follow a recipe for guac and only loosely followed this one too. I like that it’s in the book though because, through making this recipe, I realised how many people DON’T know what goes in a good guac!
Yes! I was so surprised by that as well. I never thought of this as an exotic recipe. Its like coffee around here. We just make it.
Hubby and I know that avocado has loads of healthy benefits… but we are slowly warming up to it. He finished his portion of Dorie’s guacamole – I had a bit left over with mine which I brought to the office 🙁
I went and bought 3 more pieces and they are still sitting in the fridge! Now you have me craving for a Tequila Sunrise!
I adore guacamole, and I think that your Margarita is the perfect accompaniment. And about the French Fridays business, cultural dissonance be damned!
I still find it odd that guacamole is a big deal in France. Great post!
I liked the lightness that the tomatoes and red pepper brought to Dorie’s version. And you’re right, the only plan needed is to make sure the drinks are cold when the dip hits the table. And your presentation is elegant enough for a French table, even if the recipe itself is solidly rooted on this continent.
All I know is that you two went on a vacation that looked fabulous as well as fun and then you fell off the map. Glad to see, however, that you are still drinking. I’ve always made the Rosa Mexicano guac, as I said. Dorie’s was tasty, just fine. Agree that one really doesn’t need a recipe for this. I do prefer the chunky over smooth. I don’t like my guacamole to taste and look like puree. Those agave marq look delicious as well.
All I know is I ‘fell off the map’ and nobody noticed…or maybe it was just me drinking? Hmmm….
There are so many recipes for guacamole on the internet. SOME people must need one. Just none of us here 🙂
I never doubted that you two were not still drinking and no surprise that your return is with the perfect compliment to a Margarita. It is odd to follow a guacamole recipe but it is exotic in France… so I get the culture dived. Good to see you back.
I guess some people just don’t understand that guacamole is more of a lifestyle. GREG
Guacamole is fine, but I’d rather have the margarita.
Glad to see you hanging around the interwebs again. (Yes, we noticed you were missing…)
Guacamole is one of the first things that I was brave enough to make without a recipe. With a fresh avocado, it’s really hard to go wrong! Your margaritas look so refreshing.
All you need for a party is some guacamole and margaritas! Both look fantastic.
Boy, now I’m in the mood for guacamole all over again. Your vignette looks like dinner to me. A very tasty dinner!
It’s time… GREG
I know. Soon.