BC Living
The Best BC Wines to Gift in 2024, According to the Experts
You’ve Gotta Try This in December 2024
From Scratch: Chicken Soup Recipe
How Barre Enhances Your Flexibility
Top Tips for Workout Recovery
5 Tips to Prevent Muscle and Joint Pain When Working a Desk Job
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Local Getaway: Hide Away at a Lakefront Cabin in Nakusp
6 BC Ski Resorts to Visit this Winter
A Solo Traveller’s Guide to Cozy Accommodations
B.C. Adventures: Things to do in December
Disney on Ice Returns to Vancouver This Winter
5 Boutique Art Galleries to Visit in BC
11 Advent Calendars from BC-Based Companies
10 Nourishing Hair Masks and Oils for Dry Winter Days
The Best Gifts for Travellers in 2024
Step away from the guacamole and do something new with your avocados
Avacado frites are a delectable treat and easy to make too!
When most people think avocado, guacamole isn’t too far behind. But rather than dish out the usual suspects, we’ve decided to change it up.
Forget about typical Mexican fare and hamburger toppings, here is avocado reinvented. Yum times two! Enjoy.
By Anastasia Koutalianos
Garlic Aioli
Ingredients
*If you like garlic, then go for the gold and add 3 cloves. I did, and it’s gar-lic-ky! Don’t forget though that garlic gets more potent the longer it stands, so adjust to your liking. PS: Roast the garlic if you want a sweeter and milder-tasting aioli.
Instructions
Makes about ½ cup.
Avo Frites
**Panko is a Japanese-style breadcrumb and works wonderfully in this recipe. It definitely gives the avocado a great crust. (Think tempura coating.) If you can, I would suggest using this over regular breadcrumbs. You can get it at most markets, especially Asian ones. If you like, season the panko as well, but be careful not to over salt.
***You can lightly salt the avocado before dredging it. If you do, adjust your salt levels throughout (in the flour and panko mixtures) so you don’t overdo it.
Makes about 24-32 slices (depending on slice thickness and avocado size).
By Helen Koutalianos
Dressing
In a small bowl, mix all the ingredients needed for the salad dressing. Blend until emulsified and put aside.
Salad
*Cardamom greens, like arugula, have a lovely spicy flavour. If you can find them, use them. If not, arugula will do fine.
Makes 2 large servings.
Helen Koutalianos is the President and owner of Basil Olive Oil Products. Along with her husband Basil, she imports quality food products from Greece, including their award-winning Golden Olive Eleni® certified organic extra virgin olive oil. She is a director for the Fraser Valley Organic Producers Association, and co-author of the cookbook From the Olive Grove: Mediterranean Cooking with Olive Oil. Helen is also a former Greek cooking instructor and food columnist for the Maple Ridge Times.
Anastasia is the director and founder of NADATODO.COM: an online event calendar and promotions/publicity hub. She also reviews theatre and live performance; her write-ups are featured on various blogs and websites, including www.bclifestyle.ca and www.cjsf.ca. Anastasia hosts her own A&E review/music/talk radio show, @nadatodo, every other Sunday from 5-6PM on CJSF 90.1FM. Along with her mother, she co-wrote the cookbook From the Olive Grove: Mediterranean Cooking with Olive Oil. blog | twitter