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Home > Dining Out > Restaurant Guide > Red Avocado
Recipes From Red Avocado
Roasted Red Pepper Bruschetta
Red peppers
Salt
French bread
Garlic cloves
Olive oil
Balsamic vinegar
Salt and pepper, to taste
Crushed peanuts
Preheat oven to 450°F or turn on broiler. Cut a red bell pepper in half,
tear out the seeds and stem, and place outside up on a baking tray. Sprinkle
with a bit of salt. Place in oven or broiler. The charring period usually
takes 20 to 30 minutes, but check on the peppers every 7 minutes or so to
avoid burning. When the peppers are well charred, remove them from the oven
and place them in a plastic bag for 10 minutes. Remove them from the bag
and peel off the skin. Dice the pepper. Slice some French bread (1/2- to
1-inch slices) and roast it in the oven until the edges are brown and the
bread is quite toasted. Remove it from the oven and quickly rub fresh garlic
cloves over the toast two or three times. Place some of the pepper onto
each slice of toast and top with a generous drizzle of extra virgin olive
oil, a few drops of balsamic vinegar, salt and pepper to taste, and about
a teaspoon of crushed peanuts.
Spiced Cauliflower
1 head of cauliflower
2 Tbsp. oil
1 1/2 Tbsp. brown mustard seeds (whole)
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
1/4 tsp. coriander seeds
4 whole cardamom pods
1 Tbsp.. minced garlic
1/2 small onion, sliced
1 cup vegetarian stock or water
1 Tbsp. fresh lemon juice
Salt and fresh ground black pepper, to taste
Break or cut florets from one head of cauliflower and soak them in cold
water for 10 minutes. Drain and dry on paper towels. Heat a wide, heavy-bottomed
pan and, when hot, add the oil and swirl. Add the whole brown mustard seeds,
cumin seeds, fennel seeds, coriander seeds, and cardamom pods and let sizzle
for a few seconds. Add the minced garlic, stir for several seconds, add
a handful of sliced onion, and cook gently (turn the heat down if necessary).
Add the cauliflower and stir for two or three minutes. Add a cup of stock
or water and the fresh lemon juice, and bring to a simmer, turn heat to
low, and cover for a few minutes (until the cauliflower is just cooked).
Add salt to taste and some freshly ground black pepper.
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