That awkward moment when you’re a blogger and you’re so tired that you just wanna punch the keyboard 17 thousand times and see if anything interesting is left in your soul.
Summer is here and all I wanna do is convince my roommate to rip a hole in the backyard so I can cook in an underground oven like that super cool dude from Chef’s Table and then go to sleep in the tree beside the garden so I can shoo away the bunnies that try to eat my spinach. Probably so relatable.
Inspired by the ChefSteps Ikura cones, except totally not because I can’t afford Ikura are you kidding? I can afford one single avocadaaaa!
Mise en Place
Oven preheated to 350F
Small frying pan
Piping bag with 5-6mm star tip
2 tbsp solids from canned coconut milk
1 lime, squeezed
1 tbsp coconut oil
1 head of garlic
1 tsp truffle oil
1/2 tsp sea salt
1 chunk of yummy salmon
1 tbsp olive oil
oregano, celery seed, salt and black pepper for seasoning fishy
Peel beet and slice about 1-2mm thick using a mandolin. Lay slices flat in steamer and steam for 15 minutes. Let cool and cut 1/4 circle from slices and roll into cones and set aside.
In a food processor, combine avocado, coconut milk solid, lime juice, and coconut oil. Spoon mixture into piping bag and pipe into cones.
Pretty standard. Heat olive oil in small frying pan. Season salmon and fry, flipping after 5 minutes.
Chop the top off of a head of garlic and remove extra peels that may be hanging. Separate cloves slightly and place on a chunk of tin foil. Pour truffle oil into crevices and salt. Roast for 20-30 minutes.
Make it look bae and Bob’s your uncle.