BLT with Avocado and Basil Mayonnaise

Half a foot down, three and a half feet of bread to go!  The next thing I made with the baguette was a BLT with avocado and basil mayonnaise, inspired by this recipe from The Kitchn.  Coincidentally, that same day there was a post on The Kitchn about how to cook perfect bacon on the stovetop by adding enough water to cover the bottom of the pan.

I tried the method, and it worked really well!  The water keeps the temperature of the bacon at a relatively low 212°F until it boils away so that the fat can render out without splattering.  Then once the water has evaporated the temperature in the pan climbs so that the bacon can brown and crisp up.  You can (and should!) save the bacon fat after the bacon is done to use in other recipes (stay tuned for French toast cooked in bacon fat).

The original recipe for the "California" BLT called for using plain slices of avocado in the sandwich, but I decided to mash half an avocado along with some salt and lemon juice to make a really simple guacamole and used that as a spread on the bread instead.  Heehee, that rhymed.

BLT with Avocado and Basil Mayonnaise (adapted from The Kitchn)

makes 2 sandwiches

For the Basil Mayonnaise:

2 tablespoons packed basil leaves

1 tablespoon olive oil

1/4 teaspoon lemon juice

1 small garlic clove, chopped

Zest of half a lemon

1/4 cup mayonnaise

In a small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (Large, tough basil leaves will probably stay fairly chunky, which is fine.)

Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined.

For the BLT:

1/2 avocado

1 teaspoon lemon juice

A pinch of salt

6 slices bacon

12 inch baguette, cut in half and split horizontally

1 tomato, the best you can find

2 handfuls chopped lettuce

1/4 cup Basil Mayonnaise

Scoop out the avocado into a small bowl.  Add the lemon juice and salt and mash together.  Set aside.

In a large, unheated skillet, add the bacon and enough water to completely cover the bottom of the pan.  Turn the heat to medium and allow the water to come to a boil.  Once the water has evaporated, continue to cook the bacon until the bottom has browned.  Flip the bacon using tongs and cook until crisp.  Drain on a plate lined with paper towels. 

Slice the tomatoes.

Spread the basil mayonnaise on the bottom half of bread.  Top with the lettuce, tomato, and bacon. 

Spread the mashed avocado on the other half of bread and place on top.  Enjoy!

I really liked how the chewy texture of the baguette went well with the crispiness of the bacon and lettuce and the creaminess of the avocado.  You can make this with plain white sandwich bread, too, but then I'd suggest toasting the bread so that it can stand up to all the fillings.

Next up:  Panzanella

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One Avocado Ice Cream

Remember that lone avocado from my Boston Organics delivery last week?

So for the longest time I thought I was allergic to avocados. I think I tried some for the first time in my early teens (my mom was making California rolls) and my stomach didn't take too kindly to it so I avoided it for years to come. Then I think I tried guacamole once and got addicted and realized my tummy was fine so I realized I wasn't allergic! Come to think of it, the only (other) allergic reactions I've ever gotten were hives after eating a spider roll (twice), although when I eat other sushi rolls and soft shell crab on its own I don't break out. And I've definitely eaten spider rolls at other times without breaking out too.

But back to this avocado. I saw avocado ice cream once at this gelato place between Chinatown and North Beach in SF and thought the idea was intriguing but went for the lychee ice cream instead. But now that I had my own avocado with which I could do anything I wanted to, I figured it was time to make some avocado ice cream.

A quick google gave me Alton Brown's recipe, and I *always* trust Alton Brown. That guy knows what he's talking about.

One Avocado Ice Cream (based on this recipe)
makes a little over 1 pint

1 ripe avocado
1 teaspoon lemon juice
1/2 cup milk
2 heaping tablespoons sugar
1/3 cup heavy cream

Cut the avocado in half lengthwise, cutting around the pit. Split in half, discard the pit, and scoop out the avocado meat.

Add the avocado meat, lemon juice, milk, and sugar to a blender and puree.

Transfer the mixture to a medium mixing bowl, add the heavy cream, and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 °F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

When I tasted the unfrozen mixture, I understood for the first time that the avocado is a fruit. The sugar and squeeze of lemon juice gave the avocado a tanginess similar to that of the kiwi but without the sharp acidity of that other green fruit. And the texture, oh my, the creaminess.... It was creamier than any ice cream I'd ever tried; it was basically like eating a very, very cold avocado without any iciness involved. Words fail to describe it. You'll simply have to try it for yourself because this recipe only made enough for me. ^_^

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