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Santa Fe-Caesar Crema

Makes about 1-1/2 cups

Santa Fe-Caesar Crema

 

This lively avocado mixture can be a dip or a spread, depending on how you use it. Set a small bowl of it out with bagel chips, garlic toasts, or small romaine leaves, or spoon it over taquitos or mini-tacos. It's got the spirit of old Santa Fe with the flavor punch of a Caesar salad.

  • 2 cloves garlic
  • 1/2 cup packed fresh cilantro
  • 3 canned anchovy fillets, or to taste
  • 1 large ripe avocado
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 1/2 cup regular or low-fat sour cream
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon Worcestershire Sauce
  • Coarsely ground black pepper

1. With the food processor running, drop the garlic, cilantro and anchovies into the feed tube and process until the garlic is finely chopped. Cut open the avocado and scoop the flesh into the food processor bowl. Pour the lime and lemon juices and sour cream over the avocado. Pulse just long enough to mix up the avocado (chunks are okay; direct contact with the acids helps prevent the avocado from turning brown).

2. Add the Parmesan, olive oil, and Worcestershire. Pulse until well blended with little green cilantro flecks. Taste to correct the seasonings. Garnish with pepper. Serve now or refrigerate to serve later or the next day. Bring to room temperature for fullest flavor. (The crema will last 3 days, but the flavors will diminish over time.)

 
  • from:
  • Great Bar Food at Home
  • by Kate Heyhoe
  • John Wiley & Sons, Inc.
  • $17.95, 128 pages
  • ISBN-10: # 0471781835
  • ISBN-13: 978-0471781837
  • Reprinted by permission.

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Great Bar Food at Home


 

This page created September 2007


 


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