Pink of Perfection

“Can I make guacamole any more fattening?” said Nigella Lawson, “Why yes I can!” I was asking her about her recipe for Roquamole–an avocado dip with blue cheese. And her answer was so animated that when she leaned over, the coral-colored lace of her bra edged up into view. My, she’s marvelous.

Roquamole
adapted from Nigella Express

1/4 cup blue cheese
3 tablespoon sour cream
1 jalepeno, minced (she uses canned; I prefer fresh)
2 avocados (slice into halves; then make cross-hatching marks with a knife–to dice before scooping out of its skin)

Blend the first 3 ingredients together in a bowl, mashing the blue cheese with the back of a spoon. Then fold in the avocado. Blend well.

My love of simple, sincere guacamole is well-established. But since Nigella has such brilliant ideas about how to spend a Saturday–she visits galleries with her husband, goes out for lunch and then comes home in the early afternoon to take a bath and change into her pajamas–I approached her variation with curiousity and an open mind. It’s delicious.

My all time favorite guacamole recipe, however, is the one I’ve been eating lately. It’s inspired by the sexy Condesa hotel in Mexico City–they use pomegranate seeds in theirs–only I’ve added tomatillos, which cut through the richness of the avocado and make the whole thing taste super-fresh. Paired with soup or canned black beans and toasted tortillas, it makes for a lovely weeknight supper. Enough with the commentary.

Guacamole, evolved

2 avocados, diced
3/4 jalepeno, minced
2 large tomatillos, diced
1/4 cup pomegranate seeds (plus more for garnish)
juice of 1/2 lemon
fresh cilantro

Stir all ingredients together in a bowl and sprinkle with additional pomegranate seeds. Oh, and waffle makers excell at toasting tortillas (to make tortilla chips).