Tag: California

California Roll Avocado Toast · i am a food blog i am a food blog

I’m an avocado toast lover. Give me ALL the insane $12 avo toasts out there! Just kidding! I don’t think you should ever pay top dollar for avocado toast when you can make it at home so easily. My favorite way is simple: very toasted good quality sourdough, perfectly ripe avocado (can be smashed or sliced), flaky sea salt and plenty of black pepper. Sometimes I do chili flakes too and if I’m feeling decadent, I’ll drizzle on some good olive oil.

But if I’m feeling really flush and extra, it’s got to be California roll avocado toast all the way! Essentially, it’s a California roll but on a slice of toast! Genius, right?! Creamy avocado, fresh crab, kewpie mayo (a must have!) cucumber, seaweed, sesame seeds…basically ALL THE GOOD THINGS. Do it! Make yourself a slice of California roll avocado toast. You know you wanna!

California Roll Avocado Toast | www.iamafoodblog.com

California Roll Avocado Toast | www.iamafoodblog.com

California Roll Avocado Toast Recipe
makes 1 toast

  • slice of bread
  • kewpie mayo
  • 1/2 avocado, sliced
  • 1/4 cup fresh crab
  • cucumber slices
  • seaweed strips
  • toasted sesame seeds
  • salt and freshly ground pepper
  • salmon roe or tobiko, optional

Toast your bread according to your preference, then smooth on a generous amount of kewpie mayo. Top with sliced avocado, crab, cucumber, seaweed, sesame seeds, salt and freshly ground pepper. Add optional fish eggs if using. Enjoy!


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A California Panzanella | 101 Cookbooks

This is a wildcard panzanella. And it is very Northern California inspired. I first featured a grilled version of it in Super Natural Cooking after enjoying a quirky sandwich while driving up the California coast to a spot near Anchor Bay. The sandwich was a mix of oven-roasted tomatoes, peanut butter dressing, grilled tofu, and sprouts, all pinned between two slices of multigrain bread. Odd yet completely delicious. I liked it enough to rework it into this twist on panzanella, the much-loved Italian bread salad.
A California Panzanella

This version in Super Natural Cooking is grilled. This version you can make using your oven instead. Just remember, when the weather warms, roll out your grill – toast the bread, and cook the tofu slabs that way.
A California Panzanella

You have some options with the tomatoes. When cherry tomatoes are abundant, and in-season, I love to toss them in a bit of olive oil, and roast them on a sheet pan in a hot oven until browned and blistered. But, you can also use chopped, sun-dried tomatoes, the ones packed in oil are best here. Kind of raisin-y in texture.
A California Panzanella

This is a great way to use up day-old bread. It’s even better than using a loaf of fresh because the bread ends up more structured and hearty.

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