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Portland, Oregon food blog with over seven years worth of recipes, restaurant features and food photos.

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Awesome Onion Goggles

Fried (or not) Avocado Tacos with Creamy Poblano Ranch

Avocado Tacos with Poblano-Buttermilk Dressing

If you haven’t already tried coating avocado with breadcrumbs and then frying, what exactly have you spent your life doing?

It’s okay. You can start now. Using this preparation, the outside gets delightfully crunchy and inside, the avocado is all ripe and creamy. But, if you’d rather not fry, you can achieve pretty much the same results by baking the coated avocado wedges in the oven.

This recipe produces wonderful summer tacos–little avocado wedges on a tasty refried beans pillow. Garnished with shredded cabbage and cheese, as well as salsa, you really can’t go wrong here. Plus, if you prepare the Poblano Ranch Dressing too, you’ll make it better!

I’ve made these tacos both ways; frying in peanut oil and baking in the oven. I found that the frying leads to a bit more of a uniform and golden crispiness, but rotating the avocado wedges in the oven did a fairly good job of even browning as well.

Since avocados can be bland, the key to maximum tastiness is to season the flour well and also to hit the finished avocado wedges with a sprinkle of kosher salt.

Avocado Tacos with Poblano-Buttermilk Dressing

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Cooking with Roots: Rutabaga Hash with Onions and Crisp Bacon

Rutabaga Hash with Onions and Crisp Bacon

I have a confession – I usually have to go ask a produce person if the item I’m holding in my hand is a turnip or a rutabaga. Up until about 10 years ago, I thought a parsnip was a turnip. In fact, before I even posted this, I double-checked to make sure that I used rutabagas when I made this dish. Yep. It’s all good. Whew!

Last year, the cookbook, Roots: The Definitive Compendium with more than 225 Recipes by Portland-based Diane Morgan came out and I was very excited to get a copy right away. This is one of those cookbooks where every other page will be folded down or have a post-it on it marking a recipe that you just NEED TO TRY. It’s seriously such a great fall and winter cookbook to look through and make stuff from – if you don’t already, you should really try to get yourself a copy! Need more convincing? Two words: carrot margarita.

Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan

In addition to a unique root vegetable cocktails, there’s also many, many recipes for the . . . → Read More: Cooking with Roots: Rutabaga Hash with Onions and Crisp Bacon