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by Liren Baker

Liren Baker is the voice behind the blog Kitchen Confidante, where she shares taste and inspiration in the kitchen. Inspired by the beauty of food, what it represents, what it invokes, and what we can create out of it, she shares recipes and images that remind her of her heritage, her childhood in New York, and the vibrant culinary culture she has learned to embrace in the San Francisco Bay Area, where she currently lives.

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  • guacamole
    Photo Credit: ​Liren Baker
  • I have a confession. I don't like football. Every January, when the country is electrified over prepping for game parties and the much anticipated Super Bowl, my television is the only one on the block not tuned to the big game. There was a time when I would watch the Super Bowl, but honestly, you really can't call peeking in every 15 minutes to watch the commercials "watching."

    Does anyone else feel this way? I know I must not be the only one. Football has never been my cup of tea, but the clever advertising between passes? Now that's entertainment. Thank goodness for DVR's!
  • guacamole
    Photo Credit: Liren Baker
  • I will admit, if there's an excuse for a party, you can count me in, especially for game day food. My favorite? Guacamole, of course! When you live in the land of avocados and jalapeno peppers, that's a no brainer.

    My family loves guacamole so much that I actually make it very often, perhaps three times a week. It's one of our favorite afternoon snacks, and I consider the creamy green goodness quite good for you. With nutrient rich avocados and the bright flavors of jalapeno and cilantro, it's the perfect snack to fuel your body. We love it spicy, with lots of kick, but this recipe can certainly be fine-tuned to your liking. I hope you enjoy it, for game day and beyond!

  • Guacamole

    Serves 4

    2 cloves garlic
    1 jalapeno pepper*, sliced in 1 inch pieces
    1 1/2 cups fresh cilantro leaves
    2 avocados, pits removed
    1 tablespoon distilled white vinegar
    1/4 teaspoon kosher salt
    freshly ground black pepper, to taste
    tortilla chips to serve

    In the bowl of a food processor, mince the cloves of garlic. Add the jalapeno and mince. Add the cilantro and pulse about 10-15 times. Spoon in the creamy avocado, vinegar, salt and pepper and pulse so that the guacamole is creamy but still with some chunks for texture. Adjust the seasoning if necessary with more salt and pepper. Serve with your favorite tortilla chips.

    * Jalapeno peppers can vary in heat, so be sure to taste as you go. You may wish to add another pepper for added heat. In general, I include the pith and the seeds, but if you would like a less spicy guacamole, be sure to remove them from the peppers.
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