• Choose a category
• All
• Classic-Fiction

4 ripe but firm avocados, halved, pitted, and peeled

2 tablespoons fresh lime juice

1½ teaspoons salt

¼ cup whole milk

1½ teaspoons unflavored gelatin

¼ cup diced scallions (white and pale green parts only)

2 teaspoons minced seeded jalapeño chile

½ cup heavy cream

Garlic-Oregano Crostini (recipe follows)

There are several varieties of avocado, each with a slightly different flavor. For this recipe, I use Hass, the most common type sold in supermarkets in the U.S. Choose ripe avocados (slightly firm but yielding to gentle pressure), and be sure to remove any brown spots before you start.

If you don’t have time to prepare the garlic-oregano crostini, this creamy and luxurious spread is great on any savory cracker.

Line an 8½ x 4½-inch loaf pan with plastic wrap.

Combine 3 of the avocados, the lime juice, and 1 teaspoon of the salt in a food processor. Puree until smooth.

Pour the milk into a small saucepan and sprinkle the gelatin over it. Turn the heat on to low and stir for 2 minutes to dissolve the gelatin. Add this to the avocado mixture in the food processor and process to combine. Transfer the avocado mixture to a medium bowl.

Dice enough of the remaining avocado to make ½ cup. Gently mix the diced avocado, scallions, jalapeño, and remaining ½ teaspoon salt in a small bowl. Stir this into the avocado mixture.

Using an electric mixer, whip the cream until stiff peaks form. Gently fold the whipped cream into the avocado mixture. Transfer the mousse to the prepared pan. Cover with plastic wrap and chill for at least 2 hours, until set, or for up to 1 day.

To serve, invert the mousse onto a platter and carefully remove the plastic wrap. If necessary, smooth the top of the mousse with a spatula. Serve with garlic-oregano crostini.

garlic-oregano crostini

MAKES 20 SLICES

¾ cup olive oil

1 tablespoon crumbled dried oregano

1 large garlic clove, minced

½ teaspoon ground chipotle chile

½ teaspoon salt

½ teaspoon freshly ground black pepper

Twenty ⅓-inch-thick baguette slices

This blend of two classic flavors, combined with a hint of chipotle, makes for a fast and easy party favorite. You can make these 3 days ahead and store them in an airtight container.

Preheat the oven to 350°F.

Mix the olive oil, oregano, garlic, ground chipotle, salt, and pepper in a medium bowl to blend. Using a pastry brush, brush the olive oil mixture over the baguette slices, turning to coat both sides. Transfer the slices to a baking sheet and bake for 10 minutes, or until golden brown. Let cool before serving.

ROLLED MUSHROOM TAQUITOS WITH ROASTED TOMATILLO-CILANTRO SALSA

SERVES 4 TO 6

1½ tablespoons olive oil

¾ cup chopped onion

2 garlic cloves, minced

5 ounces button mushrooms, chopped

1½ tablespoons chopped fresh cilantro

Salt and freshly ground black pepper

Twelve 6-inch corn tortillas

Vegetable oil, for panfrying

Roasted Tomatillo-Cilantro Salsa

Taquitos, also known as flautas where I grew up, are corn tortillas that are stuffed, rolled, and fried. Shredded chicken or beef is the traditional filling, but here I use mushrooms and pair them with a tart tomatillo salsa for a great vegetarian dish.

Heat ½ tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until beginning to brown. Add the remaining 1 tablespoon oil and the mushrooms, and sauté for 5 minutes, or until golden. Remove from the heat. Stir in the cilantro, and season the mushroom filling to taste with salt and pepper.

Place the tortillas on a work surface and spread 2 tablespoons of the filling down the center. Roll them up like a soft taco (into a cylinder). Place a toothpick in the center and one at each end of each taquito to keep the filling from falling out. (These can be made 1 day ahead to this point. Transfer them to baking sheets, cover, and refrigerate.)

Place a medium skillet over medium-high heat, and add enough vegetable oil to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in batches, fry the taquitos until