That's so interesting! I'll give it a try. I LOVE guacamole.
Could you use frozen peas? Would they need to be blanched first?Thanks,Sam
Sheila,Let me know how you like it.Sam, Use the Petit Pois. They're less mealy than the big ones and have a sweeter flavor. Either blanch them or thaw them, so that you can purée them easily.
I've seen this done before (even by Sandra Lee) but I think this is one tip where I'll just have to suck it up and eat the fat!
Rachel,See? I really DON'T watch Sandra Lee. But what in the world were you doing watching her?!I'm not saying I would do it everytime I made guacamole, but if I had a bumper crop of avocados and I were serving the guac with a spicy chili and lots of other things, it would be a good way to go.
I like to lighten it up with pureed, peeled tomatillos. :)
Chris,I LOVE that idea. It doesn't sound like you cook the tomatillos first, but I think I might.
Was it just me or did anyone else notice that dear Kathleen has put on a pound or two?
Hi Lynn,Television is NOT kind to people. Don't ask me why, but I've been reading her on Twitter - http://twitter.com/chefkathleen - and she is really trying to get to the gym.
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