Joy the Baker Cookbook and Avocado Fries

by Michelle Martin on June 28, 2012

in Authors, Blog, Vegetables, What We’re Loving

It’s not a secret here at Eat Boutique, we are big fans of Joy the Baker and are thrilled to celebrate her new book. I finally met her at “Blogher Food Seattle” earlier this month and she’s a gem in person too. On more than one occasion her recipes have helped round out some of our favorite finds in our  What We’re Loving Friday posts. Which of Joy’s recipes have become your go-to favorites?  -Maggie

I first found Joy’s blog back in 2010 when I was just discovering food blogs.   It was the one blog that I thoroughly enjoyed reading and checked multiple times a week.   A new post actually made me giddy, excited to see what she was making next.

Despite her moniker, Joy is not only a baker.   This is something I admire about her.   One day she will post a decadent and buttery dessert and then the next she will post a vegan cake or kale salad recipe.   I appreciate that variety, because it reflects the way I eat in real life.   Some days you indulge with something fancy and then the next day you just want to eat vegetables.

Since I first stumbled on her blog two years ago, it has continued to grow in popularity.  Like her other avid fans, when she announced her book, I knew I wanted a copy as soon as possible.  Finally getting my hands on a it was a great day.

The book, Joy the Baker Cookbook: 100 Simple and Comforting Recipes, much like her blog, is filled with a mix of sweet, savory, creative and inventive recipes.   Some recipes made me question if the ingredient combinations would really work, but Joy is always right there, describing why she put two things together and why they are a great fit.   That’s what else I like about Joy: she’s down to earth, hilarious and I wish we could be friends in real life.   She talks about her life a lot on her blog (which you don’t always get with a food blog) and connects her recipes to her life and childhood. It creates such a connection between the woman and the recipes that you can’t help but love her.

Some of my favorite recipes in the book include Single Lady Pancakes, ’Man Bait’ Apple Crisp, Peanut Butter and Bacon Cookies, and Vegan Chocolate Avocado Cupcakes.

On a recent 100-degree day in Boston as I stood, sweating, in my kitchen, I wondered what to make for a light dinner.   We were two days in to an intense heat wave and everything sitting on my counter was ripening at a rapid speed. Two rock hard avocados that I had purchased the previous day were already starting to feel soft. I turned to Joy and decided to make her Avocado Fries. The trick to the fries is to use avocados that are still slightly firm. You want them to be ripe but not mushy or soft. I decided to bake my avocado fries, since frying them just felt like too much work for my apathetic self on this sweltering day.

Paired with a quickly made dip of yogurt, garlic, lemon, and dill, these avocado fries were perfect.  Lighter than regular french fries, they were delicious with a generous squeeze of lemon juice over top. These fries will definitely be added to my repertoire of avocado recipes, especially because the leftovers were even tasty the next day cold out of the fridge.

Avocado Fries, adapted from Joy Wilson’s Joy the Baker cookbook

Serves 4

Ingredients:

  • 2 medium ripe avocados
  • 2 large eggs
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup all purpose flour
  • 1/4 teaspoon salt
  • generous pinch of cayenne pepper
  • 1 1/4 cups panko bread crumbs
  • salt, lemon, cayenne pepper for sprinkling

Directions:

  1. Heat oven to 450 degree, while it is heating, halve, peel and slice the avocados into long spears, it’s okay if they vary in size
  2. In a small bowl beat eggs and extra virgin olive oil together
  3. In a separate small bowl whisk flour and salt
  4. In a medium bowl, measure out panko crumbs and cayenne pepper
  5. Line a baking sheet with parchment paper, you can set your breaded slices right on the sheet
  6. Dip the avocado slices in the egg mixture, then flour mixture, and finally panko crumbs.
  7. Once you have breaded all slices, let them bake in the oven for 15-20 minutes or until they start to brown.
  8. Serve sprinkled with salt, cayenne, lemon juice, and dipping sauce of your choice.

All photos styled and taken by Michelle Martin.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can  order today.

Michelle Martin

Michelle is an aspiring food photographer who lives, works, and eats in Boston.She loves creating colorful and simple compositions with her food, photographing them, and then promptly eating & enjoying them. You can see more of her work on her blog.

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  • http://theindolentcook.blogspot.com/ leaf (the indolent cook)

     I’m picky about how I have my avocado, and I’ve got to say this one looks like a winner!

    • Michelle Martin

      Leaf- I am too!  I hate it when it’s too mushy or things like that.  These were perfect, I would definitely recommend giving them a try

  • Elvancisin

    The idea of frying an avocado didn’t appeal to me but you may have persuaded me to try something new.  The pictures make it look extremely appetizing.  I do like how you modified the recipe to bake rather than fry – a healthier option as well!! 

    • Michelle Martin

      Exactly! Then when you end up eating a quarter of the ‘fries’ right out of the oven you won’t feel as bad :)

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