Off we go! See you in three weeks.
Before taking this little blogging break, I wanted to say a sincere thank you to all of you who read my cooking stories, leave comments, share feedback, and make this space feel alive. Without you, the journey would be very different. I would still cook, talk about food, and probably never stop, but your presence makes it feel as though I am not simply speaking to myself in the kitchen.
Thanks to this generous food community, I have already met many wonderful people in just a few months. That is one of the unexpected pleasures of writing about recipes: a simple dish can open the door to conversation, inspiration, and friendship. Merci et à bientôt!
I am not sure whether I will be able to blog from where I will be, but I will certainly be thinking about food, markets, flavors, and the next recipes to share.
Abel Tasman National Park, New Zealand
Pour finir (to finish), because I just cannot stop talking about food.
Here is one last recipe before I leave, a fresh crab avocado and lime appetizer that already tastes like summer, even if summer has not quite arrived yet in the Northern Hemisphere. I promise I will try to bring a little sunshine back with me. Soon enough, there will be beautiful vegetables, ripe fruit, fragrant herbs, and everything else that makes warm-weather cooking so irresistible.
Some foods seem made for pure pleasure. I am speaking about texture, freshness, and flavor: the kind of ingredients that feel soft, cool, and almost melting once they reach your mouth. Avocado is one of those foods for me. Its smooth texture, delicate richness, and ability to pair with citrus, seafood, herbs, cheese, and spices make it one of my favorite ingredients.
I truly love avocados. If you need proof, here it is: I often eat avocado slices on bread with tomatoes and cheese for breakfast. This may not be the most typically French habit, especially because I tend to stay away from sweet foods in the morning. Adieu les croissants et vive le fromage puant avec la douceur de l’avocat! Goodbye croissants, and welcome to strong cheese with the softness of avocado.
We all have our little food habits, do we not? At breakfast, I much prefer savory flavors: tomatoes, avocado, cucumber, olives, cheese, smoked salmon, and anything fresh and briny. The smellier the cheese, the better. This is probably one reason I enjoy traveling in Northern Europe. In Iceland, for example, breakfast felt like heaven with smoked herring, eggs, tomatoes, and pickles. Heaven, admittedly, was mostly at breakfast, because other meals can be a completely different story.
Since I started blogging, I have been reading more recipes, collecting ideas, and keeping notes whenever something inspires me. My system is not exactly organized, but it works well enough in the moment. One day, I came across a crab and avocado salad that immediately made me think, “Yum.” It also reminded me of a recipe I have been making for years, one that is always a success when I serve it to guests.
The charming part is that people often ask, “How did you make the stack?” The answer is simple: facile! The secret is a ring mold, not some extraordinary building skill learned from playing with lego. Of course, I do not always reveal the trick right away. It is sometimes useful to keep a little mystery in the kitchen, especially when it makes you look more talented than you really are.
Avocados
3 points:
- There is a great deal to say about avocados, from how to choose them to how to cut and serve them. They are versatile, delicate, and especially delicious when paired with lime, crab, herbs, or a little heat.
- For this crab avocado appetizer, ripe but firm avocados are best. They should be soft enough to taste creamy, but not so soft that they lose their shape when cut into cubes.
- A little acidity is essential. Lime juice brightens the avocado, balances the richness of the crab, and helps keep the flavor fresh and lively.
Everything you need to know about food seems to be somewhere in the food world, shared by cooks, writers, and passionate eaters. Isn’t that fantastic? C’est formidable!
So without waiting any longer, let’s get to the heart of the matter: the food.
In the photo, you may notice small red pieces in the background. What are they? Any idea?
They are pickled beets, and that little secret will be shared in a future episode. It almost feels like writing a food soap opera. Well, yes, I can dream, can’t I?
Coronation Street part #1
(for 4 people)
You need:
- 4 avocados
- 250 g fresh crab
- 2 limes
- 4 tbsp avocado oil
- Salt and pepper
- 1/4 tsp cayenne pepper
- Fresh chive
Steps:
- Start by grating the zest of one lime. Then squeeze the juice from both limes and set it aside.
- Place the fresh crab meat in a bowl. Add 2 tablespoons of avocado oil, season with salt and pepper, and mix gently. Reserve 2 tablespoons of the nicest crab pieces for decoration.
- Peel the avocados and remove the pits. Cut seven avocado halves into small cubes, and keep the remaining half for the final garnish.
- In a bowl, combine the lime zest, lime juice, cayenne pepper, salt, pepper, and the remaining 2 tablespoons of avocado oil. Add the avocado cubes and mix carefully so they are coated without becoming mashed.
- Place a ring mold on a small serving plate. Add a layer of seasoned avocado at the bottom, then a layer of crab, and finish with another layer of avocado.
- Gently lift off the mold. Decorate the top with slices from the reserved avocado half and the crab meat set aside earlier. Finish with a slice of lime if desired, and sprinkle with chopped fresh chives.
Serve immediately, or keep the crab avocado and lime appetizer in the refrigerator until ready to serve. Do not prepare it too far in advance, as the avocado and crab may release some juice while waiting.
This fresh crab avocado recipe was served as an appetizer for dinner with friends. It is light, elegant, simple to prepare, and perfect for warm days or for any meal that needs a bright, refreshing first course.
Coronation Street part #2 to follow.
See, I really do need a vacation. Elle perd vraiment la tête! She is truly losing her head.