South of the Border Soup

   

Today on Tonia's Kitchen, we're talking about Southern Latin-Style cooking...a different kind of fusion that combines the spice of South-of-the-Border dishes with the sauciness of American Southern cooking. And the chef who's doing the combining, stopped by to talk about some of her favorite.  Sandra Gutierrez told Tonia about her Chilled Avocado-Buttermilk Soup with Crab Salad Nachos.  This is a classic soup with a twist: refreshing, smooth, and sinfully delicious. Every spoonful is like a collision of textures in which buttery liquid meets crunchy chips and tender seafood. Sherry imparts depth of flavor; cayenne lends subtle spiciness that lingers on the tongue. The lime juice seasons this soup lightly without overpowering the flavor of the avocados. Chileans serve palta reina, an avocado filled with creamy salad (most often chicken or seafood), as a first course, and Sandra says she couldn't resist transforming this combination of ingredients into an enticing soup that is as easy to make as it is impressive to serve. For a stunning presentation, serve this soup well chilled in glasses.

For the soup

2 Hass avocados

2 cups chicken broth

1 cup buttermilk

1//4 cup dry sherry

1//4 cup minced onion

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

1 1//2 tablespoons lime juice, or to taste

For the crab salad

1 cup crabmeat (claw meat only), picked for shell fragments

1//4 cup mayonnaise

1 teaspoons lime juice

1 tablespoon minced white onion

2 tablespoon flat-leaf parsley (leaves and tender stems)

Pinch cayenne pepper

Salt and freshly ground black pepper, to taste

For the nachos

8 corn tortillas, quartered

1//2 cup vegetable oil

Halve and pit the avocados; scoop out the flesh with a spoon into a blender. Add the chicken broth, buttermilk, sherry, onions, and garlic; blend until smooth. Transfer the avocado soup to a nonreactive bowl. Season with salt, pepper, and lime juice; cover well with plastic wrap. Chill for at least 1 hour (or up to 6 hours).

Make the crab salad: in a medium bowl, combine the crabmeat, mayonnaise, lime juice, onions, and parsley, being careful not to break up the crab meat; add the cayenne and season with salt and pepper. Chill the salad until ready to serve.

Fry the tortilla chips: Fit a baking sheet with a metal cooling rack. In a medium skillet, heat the oil over medium-high heat to 360˚. Working in batches, carefully add the tortilla pieces to the oil. Fry them, turning halfway through, until golden and crispy on both sides (2-3 minutes). Using a slotted spoon, transfer the fried chips to the prepared cooling rack; sprinkle with salt.

To plate: ladle the soup into chilled bowls. Top each tortilla chip with crab salad and float one in every soup bowl; serve the rest on a platter. Serve immediately.

A New Way to Avocado...Southern Style

   

Today on Tonia's Kitchen, we're talking about Southern Latin-Style cooking...a different kind of fusion that combines the spice of South-of-the-Border dishes with the sauciness of American Southern cooking. And the chef who's doing the combining, stopped by to talk about some of her favorite.  Sandra Gutierrez told Tonia about her Chilled Avocado-Buttermilk Soup with Crab Salad Nachos.  This is a classic soup with a twist: refreshing, smooth, and sinfully delicious. Every spoonful is like a collision of textures in which buttery liquid meets crunchy chips and tender seafood. Sherry imparts depth of flavor; cayenne lends subtle spiciness that lingers on the tongue. The lime juice seasons this soup lightly without overpowering the flavor of the avocados. Chileans serve palta reina, an avocado filled with creamy salad (most often chicken or seafood), as a first course, and Sandra says she couldn't resist transforming this combination of ingredients into an enticing soup that is as easy to make as it is impressive to serve. For a stunning presentation, serve this soup well chilled in glasses.

For the soup

2 Hass avocados

2 cups chicken broth

1 cup buttermilk

1//4 cup dry sherry

1//4 cup minced onion

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

1 1//2 tablespoons lime juice, or to taste

For the crab salad

1 cup crabmeat (claw meat only), picked for shell fragments

1//4 cup mayonnaise

1 teaspoons lime juice

1 tablespoon minced white onion

2 tablespoon flat-leaf parsley (leaves and tender stems)

Pinch cayenne pepper

Salt and freshly ground black pepper, to taste

For the nachos

8 corn tortillas, quartered

1//2 cup vegetable oil

Halve and pit the avocados; scoop out the flesh with a spoon into a blender. Add the chicken broth, buttermilk, sherry, onions, and garlic; blend until smooth. Transfer the avocado soup to a nonreactive bowl. Season with salt, pepper, and lime juice; cover well with plastic wrap. Chill for at least 1 hour (or up to 6 hours).

Make the crab salad: in a medium bowl, combine the crabmeat, mayonnaise, lime juice, onions, and parsley, being careful not to break up the crab meat; add the cayenne and season with salt and pepper. Chill the salad until ready to serve.

Fry the tortilla chips: Fit a baking sheet with a metal cooling rack. In a medium skillet, heat the oil over medium-high heat to 360˚. Working in batches, carefully add the tortilla pieces to the oil. Fry them, turning halfway through, until golden and crispy on both sides (2-3 minutes). Using a slotted spoon, transfer the fried chips to the prepared cooling rack; sprinkle with salt.

To plate: ladle the soup into chilled bowls. Top each tortilla chip with crab salad and float one in every soup bowl; serve the rest on a platter. Serve immediately.

There's Avocado Toast...

   

...but this is another take on combing vegetables with bread! And no question, this squash is smashed, but doing it really brings the flavor.  Susie Middleton, who wrote the cookbook Simple Green Suppers, stopped by Tonia's Kitchen to talk about her Butternut Cranberry Citrus toast, which she says, makes either an excellent appetizer or even a main course. Susie told Tonia the smash we talked about happens as you mash the squash up to make the toast, and she describes that approach as flavor from the bottom-up.  Give this toast a try!

Makes 2 or 3 toasts

2 cups small-diced, peeled butternut squash (about 9 ounces)

2 tablespoons plus 2 teaspoons extra-virgin olive oil or grapeseed oil, plus more for brushing

Kosher salt

3 tablespoons Cranberry-Citrus Herb Butter (recipe follows), at

room temperature

2 large shallots, peeled and cut into thin slices (optional)

2 or 3 slices of whole wheat boule or other peasant bread (each

about 6 inches long)

2 tablespoons chopped toasted pecans, toasted pepitas, or Rosemary

Roasted Walnuts 

1. Position a rack in the middle of your oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper. Toss the squash with a scant 2 tablespoons of the oil and ¼ teaspoon of salt. Arrange in a single layer on the baking sheet and bake, flipping with a metal spatula halfway through cooking, for 26 to 28 minutes, until nicely browned and tender.

2. Immediately transfer the squash to a medium saucepan over

low heat and add 4 to 5 teaspoons of the cranberry butter. Toss and stir, then use a handheld masher to gently mash the roasted squash and butter

until it roughly holds together. (Some hunks of squash will remain.)

Remove the pan from the heat and

cover to keep warm if making ahead, or keep the pan on low heat for a few minutes, stirring, if waiting until the toast is done.

3. Cook the shallots (if using): Heat 2 teaspoons of the oil in a small (8-inch) nonstick skillet over medium heat. Add the shallots and a pinch of salt. Cook, stirring, until softened and browned, about 5 minutes. Transfer the shallots to a paper-towel-lined plate.

4. Preheat an oven broiler or the broiler in a toaster oven.Brush the bread slices with a small bit of oil on one side and sprinkle with salt. Arrange the slices on a baking sheet. Broil until golden brown on the top side, about 2 minutes. Remove the pan from the oven, turn the slices over, and dot or brush the top of each slice with 1 teaspoon of the cranberry butter. Broil until the top side is lightly browned, about 2 minutes.

5. Using a small spatula or spreading knife, spread the warm squash mixture evenly on the pieces of toast. Top with the shallots (if using) and toasted nuts. Serve right away.

Cranberry-Citrus Herb Butter

Makes about ⅓ cup

4 tablespoons unsalted butter, at room temperature or slightly softer

¼ teaspoon kosher salt

¼ teaspoon freshly grated orange zest

¼ teaspoon freshly grated lemon zest

2 tablespoons very finely chopped cranberries

1 teaspoon chopped fresh thyme

½ teaspoon seeded and minced fresh jalapeño

Put the butter in a small bowl. Add the salt and orange and lemon zest. Mash and stir the butter using a small silicone spatula or the back of a spoon. Add the cranberries,thyme, and jalapeño, and continue to stir until the mixture is smooth. Pack into a small bowl, crock, or refrigerator container and cover tightly.

Store in the fridge for up to 1 week or the freezer for up to 2 months. Bring to room temperature before using.

From Simple Green Suppers by Susie Middleton © 2017 by Susie Middleton. Photographs © 2017 by Randi Baird. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. www.roostbooks.com

A Brownie You Can Really Feel Good About

The reason you'll feel good about eating these brownies is because they're based on the avocado. Yes, we said avocado. The last thing you might think of when considering making brownies, right? Well, read on, because Kat Ashmore, who wrote the new cookbook, Big Bites, stopped by Tonia's Kitchen to talk about her recipe for these "special" brownies that get most of their fat from avocado, along with the structure. She says these delicious snack cakes won't spike your blood sugar, or leave you hungry in a hour. Oh, and by the way, they're delicious!

A Different Kind of Soup

  

Today on Tonia's Kitchen, we're talking about Southern Latin-Style cooking...a different kind of fusion that combines the spice of South-of-the-Border dishes with the sauciness of American Southern cooking. And the chef who's doing the combining, stopped by to talk about some of her favorite.  Sandra Gutierrez told Tonia about her Chilled Avocado-Buttermilk Soup with Crab Salad Nachos.  This is a classic soup with a twist: refreshing, smooth, and sinfully delicious. Every spoonful is like a collision of textures in which buttery liquid meets crunchy chips and tender seafood. Sherry imparts depth of flavor; cayenne lends subtle spiciness that lingers on the tongue. The lime juice seasons this soup lightly without overpowering the flavor of the avocados. Chileans serve palta reina, an avocado filled with creamy salad (most often chicken or seafood), as a first course, and Sandra says she couldn't resist transforming this combination of ingredients into an enticing soup that is as easy to make as it is impressive to serve. For a stunning presentation, serve this soup well chilled in glasses.

For the soup

2 Hass avocados

2 cups chicken broth

1 cup buttermilk

1//4 cup dry sherry

1//4 cup minced onion

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

1 1//2 tablespoons lime juice, or to taste

For the crab salad

1 cup crabmeat (claw meat only), picked for shell fragments

1//4 cup mayonnaise

1 teaspoons lime juice

1 tablespoon minced white onion

2 tablespoon flat-leaf parsley (leaves and tender stems)

Pinch cayenne pepper

Salt and freshly ground black pepper, to taste

For the nachos

8 corn tortillas, quartered

1//2 cup vegetable oil

Halve and pit the avocados; scoop out the flesh with a spoon into a blender. Add the chicken broth, buttermilk, sherry, onions, and garlic; blend until smooth. Transfer the avocado soup to a nonreactive bowl. Season with salt, pepper, and lime juice; cover well with plastic wrap. Chill for at least 1 hour (or up to 6 hours).

Make the crab salad: in a medium bowl, combine the crabmeat, mayonnaise, lime juice, onions, and parsley, being careful not to break up the crab meat; add the cayenne and season with salt and pepper. Chill the salad until ready to serve.

Fry the tortilla chips: Fit a baking sheet with a metal cooling rack. In a medium skillet, heat the oil over medium-high heat to 360˚. Working in batches, carefully add the tortilla pieces to the oil. Fry them, turning halfway through, until golden and crispy on both sides (2-3 minutes). Using a slotted spoon, transfer the fried chips to the prepared cooling rack; sprinkle with salt.

To plate: ladle the soup into chilled bowls. Top each tortilla chip with crab salad and float one in every soup bowl; serve the rest on a platter. Serve immediately.

More Than Just Guacamole

 

Today on Tonia's Kitchen, we're talking about Southern Latin-Style cooking...a different kind of fusion that combines the spice of South-of-the-Border dishes with the sauciness of American Southern cooking. And the chef who's doing the combining, stopped by to talk about some of her favorite.  Sandra Gutierrez told Tonia about her Chilled Avocado-Buttermilk Soup with Crab Salad Nachos.  This is a classic soup with a twist: refreshing, smooth, and sinfully delicious. Every spoonful is like a collision of textures in which buttery liquid meets crunchy chips and tender seafood. Sherry imparts depth of flavor; cayenne lends subtle spiciness that lingers on the tongue. The lime juice seasons this soup lightly without overpowering the flavor of the avocados. Chileans serve palta reina, an avocado filled with creamy salad (most often chicken or seafood), as a first course, and Sandra says she couldn't resist transforming this combination of ingredients into an enticing soup that is as easy to make as it is impressive to serve. For a stunning presentation, serve this soup well chilled in glasses.

For the soup

2 Hass avocados

2 cups chicken broth

1 cup buttermilk

1//4 cup dry sherry

1//4 cup minced onion

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

1 1//2 tablespoons lime juice, or to taste

For the crab salad

1 cup crabmeat (claw meat only), picked for shell fragments

1//4 cup mayonnaise

1 teaspoons lime juice

1 tablespoon minced white onion

2 tablespoon flat-leaf parsley (leaves and tender stems)

Pinch cayenne pepper

Salt and freshly ground black pepper, to taste

For the nachos

8 corn tortillas, quartered

1//2 cup vegetable oil

Halve and pit the avocados; scoop out the flesh with a spoon into a blender. Add the chicken broth, buttermilk, sherry, onions, and garlic; blend until smooth. Transfer the avocado soup to a nonreactive bowl. Season with salt, pepper, and lime juice; cover well with plastic wrap. Chill for at least 1 hour (or up to 6 hours).

Make the crab salad: in a medium bowl, combine the crabmeat, mayonnaise, lime juice, onions, and parsley, being careful not to break up the crab meat; add the cayenne and season with salt and pepper. Chill the salad until ready to serve.

Fry the tortilla chips: Fit a baking sheet with a metal cooling rack. In a medium skillet, heat the oil over medium-high heat to 360˚. Working in batches, carefully add the tortilla pieces to the oil. Fry them, turning halfway through, until golden and crispy on both sides (2-3 minutes). Using a slotted spoon, transfer the fried chips to the prepared cooling rack; sprinkle with salt.

To plate: ladle the soup into chilled bowls. Top each tortilla chip with crab salad and float one in every soup bowl; serve the rest on a platter. Serve immediately.

A Simple, But Authentic Guacamole

 

In this case, less is more. Everyone wants to try and improve upon what is arguably America's favorite chip dip, aka Guacamole. But at least one chef is trying to bring you back to the simpler, easier and, he says, more delicious Avocado spread. Eddie Hernandez, who owns Taqueria Del Sol and wrote the cookbook Turnip Greens and Tortillas, stopped by Tonia's Kitchen to talk about how he does Guacamole. Above all else, Eddie told Tonia you need to preserve the flavor of the avocado. That means the green fruit must be center stage and one way he accomplishes that, is by adding lemon juice, instead of lime. Eddie says many people just try to add too much to the mix, and that in turn means it becomes something other than authentic Guacamole. His main theme, simplify!