So I may have already told you this story and if so, I apologize for the repeat but if not then welcome to my world…
When I lived in Seattle I was a horrible cook. I’m not being modest, in fact “horrible” is probably an understatement. I was embarrassingly bad. I could bake but without a recipe, I was screwed!
My dear friend Goldin took pity on me and she agreed to give me some cooking lessons. Now Goldin is as warm and wonderful as her name. Imagine Mother Earth personified. We decided that she would teach me how to cook and I would teach her how to bake. Her husband, Kiyoshi, loved this plan as he partook in the fruits of our labor. We had a blast!
We’d plan our menu, then walk to Pike Place Market from Goldin’s condo. We’d smell and touch all of the visually explosive produce, choosing our ingredients as we strolled. Then, of course, we’d stop by the nearby tasting room to choose our wine to pair with dinner. Okay, in truth, we just wanted an excuse to go wine tasting. Those afternoons and nights were some of my favorite from my Seattle life.
I do have a point, I swear. During one of our first cooking lessons, Goldin taught me how to make the simplest of guacamoles. I was so use to adding a plethora of ingredients that my guacamole became fussy. Guacamole should never be fussy, period.
Goldin was the inspiration for today’s totally non-baking post. I’m incredibly grateful for her patience, love, and our constant laughter!
Side Notes: I always try to make these things a few hours ahead of time so the flavors have time to settle in with each other and become friends. Also, I never use canned corn when fresh is available.
Goldie’s Guacamole (recipe care of Goldin Neely)
INGREDIENTS: as many ripe avocados as you like, as many garlic cloves as you like (vampires would not like mine), fresh lemon juice, salt and pepper
DIRECTIONS: Mash up the avocados to the consistency you like. Mince the garlic cloves and add them to the mashed avocados. Squeeze the lemon juice to taste, and do the same with salt and pepper.
Fool Proof Note: If you add too much garlic, lemon juice, salt, or pepper just add more avocados.
Homemade Chipotle Salsa (recipe care of whatsgabycooking.com)
Note: This salsa always gets a ton of compliments. You will be a rock star at any gathering.
INGREDITIENTS: 1 can (14 oz) Fire Roasted Tomatoes, 1 cup fresh cherry tomatoes (sliced in half), 1/2 cup white onion (chopped), 2 cloves garlic (chopped), 1/2 jalapeño (chopped), 2 chipotle peppers in adobo (plus 1 tsp of the adobo sauce), 1 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, 1/2 cup cilantro, 1 lime (juiced)
DIRECTIONS: Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended. Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spice. Remove from food processor or blender and refrigerate.
Black Bean and Corn Salsa (recipe care of shewearsmanyhats.com)
INGREDIENTS: 1 can (14 1/2 ounces) diced tomatoes (well drained), 1 can (8 3/4 ounces) whole kernel corn (well drained), 1 cup canned black beans (drained and rinsed), 2 tablespoons chopped red onion, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1 teaspoon chile pepper, 1/4 teaspoon salt, optional: 1 tablespoon chopped fresh cilantro
Mix all ingredients in medium bowl. Cover. Refrigerate at least 30 minutes or until ready to serve. Serve with tortilla chips