Starting from Scratch is finally done! I’m so proud of it, and while it wasn’t nearly as easy for me to write as Baking Bree, I feel as though I did justice to Emily’s story while still retaining the light-hearted humor and steamy romance that made Bree so popular with readers.
You can get it here on Amazon:
And just like last year, when I posted some Baking Bree inspired recipes, I’m going to cook, photograph, and write about some of the things Emily and Nick eat throughout the book. Starting with my absolute favorite recipe:
There are very few people in the world who don’t like guac, and I pity them. I’ve only been eating it for a few years now, but I’m certainly making up for lost time by eating a lot of it. Like, a lot.
Fortunately for me, it’s so easy to make that all I have to do is glance at the recipe to remind myself roughly how many onions, tomatoes, avocados, etc, go into it, and then I just play it by ear. So I’ll give you the recipe I received from Ali, the coolest honorary family member I know, and you can experiment with it. Add, subtract, multiply, solve for x, whatever you want to do to bring out the perfect flavors and textures that will appeal to your taste buds!
You will need:
- 1/2 yellow onion
- olive oil
- jar of pickled jalapeños (must be pickled!)
- 1/2 lime
- 3 Hass avocados
- 2 fresh plum tomatoes
Finely chop half a yellow onion and put 3/4 of it in a molcajete or some type of mortar and pestle with about 3 tablespoons of olive oil and a pinch of salt (save the rest of the onion for the end). Alternatively, throw the onion into a food processor, or chop it into teeny tiny bits.
Grind everything up until you have a smooth onion “pulp.”
- The safe way is to take a spoon and dig out the pit.
- The badass way (and the way I learned working in a restaurant) is to take the biggest knife you have, and, holding the halved avocado in your open palm, whack the knife down into the pit. The blade will sink in, but not cut all the way through. Simply twist the avocado and knife in opposite directions and voila! This is obviously more dangerous, but you only take out the pit, leaving all of the avocado still in the rind. The trickier part is getting the pit off the blade without cutting your hand off. I like to whack the pit against the side of my cutting board until it pops off. *
*Disclaimer: Dash and a Pinch cannot be held liable for any injury obtained following her advice. You should know better.
The perfect companion to an already delicious meal, like these grilled fish tacos.
Maybe you fancy yourself a badass. Maybe you even pitted the avocados with a giant knife, and are feeling really cocky about yourself. Seal that guac up and take it with you to Chipotle, so that when they ask you “Do you want guacamole, and did you know it costs extra? “You could just be like “psh, I got this,” and whip out a Tupperware. I bet if you passed it around you’d make a lot a friends. And quite possibly be banned from Chipotle.