Volume 12, Issue 024 - February 1, 2007 |
Greetings Friend,
Selecting Fresh Avocados
- When selecting an avocado,
look for the Fresh California Avocado brand; it's your assurance that the fruit was
grown under optimal conditions.
- The best way to tell if a
California avocado is ready for immediate use is to gently squeeze the fruit
in the palm of your hand. Ripe, ready-to-eat fruit will be firm, yet will yield
to gentle pressure.
- Color alone may not tell the
whole story. The Hass avocado will turn dark green or black as it ripens, but
other varieties retain their light-green skin even when ripe.
- If you plan to serve the
fruit in a few days, stock up on hard, unripened fruit.
- Avoid fruit with dark
blemishes on the skin.
Ripening A California Avocado
- To ripen a California
avocado, place the fruit in a plain brown paper bag and store at room
temperature until ready to eat (usually two to five days).
- Including an apple or banana
in the bag accelerates the process because these fruits give off ethylene gas,
a ripening reagent.
- Ripe fruit can be
refrigerated until it is eaten, but not for more than two or three days.
- The California Avocado
Commission does not recommend using a microwave to accelerate the ripening
process.
Handling California Avocados
-
As with any food preparation, begin by washing your hands in hot,
soapy water and dry them with a clean paper towel.
-
To avoid cross-contamination from raw meat, poultry or eggs, always disinfect
your cutting surfaces and utensils.
-
Thoroughly wash the fruit before you slice it.
Source: Avocado.org
 Avocado
and Canadian Bacon Pizza
Makes 8 servings
Ingredients:
1 unbaked pizza dough shell, 12 inches in diameter
1 tablespoon olive oil
1/2 teaspoon dried basil
3 ounces Canadian bacon, cut in 1/4-inch dice
1 California Avocado, cut into chunks
8 ounces tomato, thinly sliced
salt, as needed
3 ounces Monterey Jack cheese, shredded
Preparation:
Brush dough with olive oil; sprinkle with basil.
Overlap tomato slices, scatter bacon and avocado over tomato.
Lightly sprinkle with salt.
Sprinkle cheese over pizza.
Bake at 500 degree F until lightly browned, about 10 minutes.
Cut into 8 wedges.
Source: Avocado.org
 The
French Culinary Institute
Learn the skills to have a successful career in the
culinary arts. Study in a program designed by 4-star chefs and learn the
fundamentals and the trail-blazing new techniques to help you become a
star in your own right. At
The
French Culinary Institute, we teach you all the methods necessary to
gain a solid foundation for a career as a chef, food journalist, caterer,
food stylist, specialty food retailer—the options are endless!
|
Peeling a California Avocado
Use this simple three-step process:
- Start with a ripe avocado and cut it lengthwise around the
seed. Rotate the halves to separate.
- Remove the seed by sliding the tip of a spoon gently
underneath and lifting out. The other common seed-extraction method - striking
the seed with a knife - is dangerous and not recommended.
- Peel the fruit by placing the cut side down and removing
the skin with a knife or your fingers, starting at the small end. Or simply
scoop out the avocado meat with a spoon. Be sure to sprinkle all cut surfaces
with lemon or lime juice or white vinegar to prevent discoloration.
Storing or Freezing California Avocados
Ripe fruit can be stored in the refrigerator uncut for two to
three days.
To store cut fruit, sprinkle it with lemon or lime juice or white vinegar and
place it in an air-tight covered container in your refrigerator. Eat within a
day or two.
If refrigerated guacamole turns brown during storage, simply discard the top,
browned layer.
When you have an abundance of fresh fruit, consider freezing it. Although
avocados are not satisfactorily frozen whole or sliced, puréed avocados freeze
very well and can be used in salads, sandwiches and dips.
- Wash, seed and peel the fruit as described above.
- Purée the flesh, adding one tablespoon of lemon juice for
each two puréed avocados. Pack the purée into a rigid container, leaving 1
inch of headspace.
- Seal and label the containers.
- Freeze and use within four to five months.
Source: Avocado.org
 |
Institute of Culinary Education NY's prestigious 6-11 month Culinary
Arts, Pastry & Baking, and Culinary Management programs feature externships
at renowned restaurants and career placement. |
 Avocado
and Rock Shrimp Pizza
Makes 8 servings
Ingredients:
1 unbaked pizza dough shell, 12-inch
1/2 tablespoon olive oil
1/2 tablespoon garlic, finely chopped
1/2 cup red onion, finely chopped
1 California Avocado, cut into 1/4-inch dice
1/2 cup roasted red bell pepper, coarsely chopped
4 ounces peeled rock shrimp (1/2 cup lightly packed)
3/4 cup gouda cheese, shredded
fresh basil, shredded
Preparation:
Brush pizza dough shell with olive oil; sprinkle with garlic.
Scatter, one at a time, onion, avocado, roasted pepper and shrimp.
Sprinkle with cheese.
Bake at 500 degrees F until lightly browned, about 10 minutes.
Lightly sprinkle with basil.
Cut into 8 slices.
Source: Avocado.org
|
