[1] Mashed avocado toast gives way to mashed green pea toast, called Smashed Pea Toast at Bluestone Lane, a group of Australian-inspired cafés in New York City, Hoboken and Philadelphia. [2] Served Caprese-style. Here’s the recipe from Two Peas And Their Pod. [3] Esquites-style: Mexican corn salad with cotija cheese, lime and cilantro. Here’s the recipe from Closet Cooking.

The not-so-recent history of avocado toast is below.

More recently, mashed peas are being substituted for the avocado, along with more elaborate garnishes:

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*No decent tomatoes? Drain diced or whole canned San Marzano tomatoes.
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There are even sweet avocado toast options, such as:

 
For chocolate-avocado, mix 1/2 mashed avocado with one tablespoon of cocoa powder and 1-2 teaspoons of honey or maple syrup. Top with berries, coconut and/or mini chocolate chips.
 
RECIPE: MASHED PEA TOAST†

Ingredients For 6 Servings

Preparation

1. COMBINE the garlic, parsley, 1 tablespoon olive oil, a pinch of salt and 1/2 cup water in a small saucepan. Add the peas and cook over medium heat, stirring occasionally, until tender (about 5 minutes for fresh peas, 2 minutes for frozen peas). Drain, reserving the cooking liquid.

2. TRANSFER the pea mixture to a food processor; pulse to a coarse paste. Alternatively, for a chunkier blend, mash with a fork or a potato masher. Transfer to a medium bowl and mix in the chives, lemon juice and peel, pepper and 2 tablespoons olive oil.

3. STIR in the reserved cooking liquid, tablespoon by tablespoonful, until the mixture is still thick but spreadable. Season with salt, black pepper and more lemon juice, if desired.

4. TOP the toast with pea the mash peas. Garnish with the a sprinkle of whole peas, the remaining lemon peel, and more crushed pepper, as desired.
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*Adapted from a Bon Appetit recipe for mashed avocado sandwiches with preserved lemon.

CRUNCHY FUN WITH CRUNCHIES FREEZE-DRIED FRUIT SNACKS

We’ve long been fans of Crunchies freeze-fried fruits and vegetables: a healthful, low-calorie, crunchy, all natural grab-and-go snack with no added sugar.

In addition to grab and go snacking, we use them as garnishes for everything from salad to sorbet.

The fruits include blueberries, cinnamon apple, grapes, mango, mixed fruit, pineapple, raspberries, strawberries and strawberry banana.

Alas, our favorite freeze-dried corn kernels has been discontinued; but it’s been replaced by something equally wonderful: freeze dried sliced beets!

The line is certified gluten free, kosher (OU) and non-GMO.

You can find a store locator of buy online at CrunchiesFood.com.

Although a relatively new trend in the U.S. (we first noticed it about four years ago), avocado toast has been “commonplace for a long time,” according to Wikipedia.

 
Surely, some conquistador, or more likely one of the nuns who followed in the early 16th century (the nuns created fusion European-Aztec cuisine, adapting New World ingredients to Old World cooking styles), first put sliced avocado on a piece of toasted European bread. But the record is mute on that.

According to an article in The Washington Post, chef Bill Granger of Sydney, Australia may have been the first person to put avocado toast on a menu, in 1993. Another Australian chef believes that the combination of avocado and toast emerged in Queensland, Australia in the mid-1970s.

Now, Millennials call it “smashed avo.”

In 1999, Nigel Slater published a recipe for an avocado “bruschetta” in London’s newspaper, The Guardian.

Even earlier, in 1962, a New York Times article showcased an “unusual” sandwich of avocado on toast.

And even earlier than that, in 1937, The New Yorker published an article, “Avocado, or the Future of Eating,” in which the protagonist eats “avocado sandwich on whole wheat and a lime rickey.” [source]

But credit social media with launching this low-key breakfast and snack into stardom, with an endless number of photos making it a must-have for avocado lovers.
  

[2] New England-style hot dog rolls have straight edges, which get crisp when toasted (photo courtesy King Arthur Flour).

[3] A New England hot dog pan (photo courtesy USA Pan).<
[4] Woo hoo: Slotdogs (photo courtesy Gadgetify).

Following up on yesterday’s homemade hamburger roll recipes, today we present the hog dog roll recipes from King Arthur Flour.

The hot dog is an American term for what initially was called a frankfurter, a style of sausage favored in Frankfurt, Germany. It was brought to the U.S. by German immigrants in the 1880s. Here’s the history of hot dogs.

While any hot dog or hamburger dough recipe works in any hot dog pan, you do need special baking pans to shape the rolls.

First, decide if you want to make rolls with classic rounded edges (photo #1) or the straight-edge New England style (photo #2).

We prefer the latter because it’s also the classic lobster roll style (lobster rolls originated in New England); and perhaps more importantly, the straight edges get crisp when toasted.

Next, decide on the size of the pan. We vote for the larger, 24-bun size. If you won’t use all of them, freeze the rest.

The difference between buns and rolls is below.

Also take a look at:

 
 
RECIPE #1: CLASSIC HOT DOG ROLLS

This classic recipe can be used for hot dog or hamburger rolls.

An egg wash places a shiny glaze on the rolls.
 
 
RECIPE #2: BUTTERY HOT DOG ROLLS, NEW ENGLAND-STYLE

While not exactly brioche, this recipe produces very buttery buns—also great for lobster rolls.

Speaking of which: here are 20 other uses for hot dog rolls.
 
 
RECIPE #3: NEW ENGLAND STYLE HOT DOG ROLLS

Don’t want the extra butter of recipe #2?

Whether you want your rolls classic- or New England-style, try this recipe.

It’s different from recipe #1, in that it adds potato flour and an egg to enrich the dough. Recipe #1 uses the egg in an egg wash, to glaze the rolls; and only all-purpose flour.
 
 
SLOTDOGS: ADD SOME PIZZAZZ TO YOUR DOGS

While looking at hot dog pans, we came across SlotDogs (photo #4), a device that makes criss-cross cuts in the dog before grilling.

They’re easy to make with the special Slotdog cutter.

Kids may think they look like dragon scales; we just enjoy the geometrics.

In addition to looking way cool, the cuts allow the smoky grill flavor to penetrate more deeply, and enables the juices to caramelize the edges.

Plus, as with penne rigate and other pasta shapes with ridges, the toppings cling better, too.

 
BUNS, ROLLS AND BISCUITS: THE DIFFERENCE

We use the word roll instead of bun to denote hot dog-specific bread.

There is no official difference: Both are single-serve breads, and the FDA only stipulates that buns and rolls weigh less than one-half pound (as opposed to loaves of bread, which must weigh one pound or more).

Manufacturers and retailers use whichever term they want. However, the American Institute of Baking uses this distinction (but good luck getting people to change the words they use):

 
FUN HOT DOG RECIPES

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Homemade burger buns.
 
 
TWO BURGER BUN RECIPES

King Arthur Flour has two recipes:

RECIPE #1: Sesame Burger Buns

Baker after baker commented on the website that these are “the best” burger buns (photo #1).

Soft, gold yellow from the butter and egg, with a hint of sweetness, the flavor may remind you of King’s Hawaiian burger buns.

Use them for burgers or any sandwich. You can switch the sesame for onion or garlic.

Here’s the recipe.
 
 
RECIPE #2: Cheesy Burger Buns

The light cheese aroma of these alluring buns (photo #2) comes from adding grated cheddar or parmesan cheese to the no-knead dough.

In fact, the light cheesy aroma and flavor create what you can bill as “double cheesy cheeseburgers.”

Here’s the recipe.
 
 
MAKE AS MANY AS YOU LIKE. YOU CAN FREEZE ANY EXTRAS.
 
 
SPECIAL BURGER ROLL PAN

This pan (photo #3) was commissioned exclusively by King Arthur Flour to make baking hamburger buns easier. Each pan bakes six large (4-inch) buns.

It’s a versatile pan: Use it for individual pies or cakes, oversized scones, muffin tops, individual frittatas or miniature pizzas.

The nonstick pan is $29.95 at King Arthur Flour.
 
 
WHO CREATED THE FIRST HAMBURGER?

It started with the Tatar armies of Ghenghis Khan!

[2] Add an extra hit of cheese to a cheeseburger by baking it into the bun.

[3] Make perfectly-shaped buns with this special pan from King Arthur Flour.

The Tatars (no “r”) were a Chinese nomadic tribe (ta-ta-er) conquered by Ghengis Khan.

Tartar (with an “r”), the term used by Europeans, comes from the Greek Tartarus, the underworld.

When Ghenghis Khan and his successors pillaged western Europe, the populace (a.k.a. victims) called them Tartars, meaning people from hell. The word referred to all Mongol invaders (no doubt, the nuances of tribes didn’t communicate over the maruading and murder).

Coincidentally, this word was similar to Tatar, so the two were (and are) confused. Over time, the words became interchangeable in use [source].
 
 
TOMORROW: HOT DOG BUNS!
  

[1] Close-up on a school of sardines (photo courtesy AP | Ventura County Star).

[2] Cleaned, cooked and canned by BELA Brands (photos #2, #3 and #4 courtesy BELA).

[3] Our favorite brand, Bela from Portugal.

[4] Open the can and…

[5] Dig in (photo © Food52).

[6] Easy tapas, with tomato or pimento on a baguette slice at Nomad in New York City.

Often, those undesirables weren’t even sardines, but sprats—a different genus, Sprattus in the same family as sardines. They are less tasty cousins of sardines.

To add to the confusion, sprats are sometimes called brisling sardines, after a canned variety from Norway.

The sought-after European sardine, also called the pilchard sardine (photo #1), is species Sardina pilchardus Walbaum. You won’t find those words on a can: You have to know the best brands.

Now we’ve become a foodie nation, and grocers are offering the world’s best. In sardines, that’s the BELA brand. They’re a boon for Mediterranean and Paleo Diet followers, as well as for anyone wanting a quick meal with quality protein.

Check out the way we enjoy them, below.

And did we mention they’re just $3 a can?
 
 
BELA SARDINES

The premium quality “gourmet” sardines from Bela Brands (photos #2, #3 and #4) have found their way into many foodie homes.

The company also sells premium canned mackerel fillets and skipjack tuna in jars; but given the number of words in this article alone, we’ll have to feature them another time.

BELA Brand Seafood is a family-owned business which has been sustainably fishing the southern coast of Portugal, the Algarve, for generations.

The large, juicy, delicious Portuguese sardines have been the main crop in this region for centuries. BELA lays claim to be the best canned sardine there is:

 
And, you get to choose your flavorings, except in the spring water option. Otherwise, the sardines nestle in seasoned organic olive oil:

 
 
HOW WE ENJOY BELA SARDINES

You can eat them at every meal of the day.

_On a grilled vegetable sandwich, with optional mozzarella.
_A sardine Cobb salad, in addition to, or replacing, the chicken.
_A Niçoise salad, in addition to or replacing the tuna; spinach salad with hard-boiled egg.
_Chirashi-style, on a bed of sushi rice or regular rice, with an assortment of vegetables (raw, cooked or pickled, sliced radishes, seaweed or what you feel like. Photo #7, below, adds an egg for a super-protein bowl.
_Place the fillets on top of the salad, or the salad on top of the fillets—for example, under a crown of arugula, mesclun or watercress.
_On pizza: Who needs anchovies?

 
A can of sardines is also a grab-and-go protein boost for backpacking and other energy-sapping pursuits.

Sardines are small, oily fish within the herring family of Clupeidae, ray-finned fishes, important, nutrient-rich food fishes comprising, among others, herrings, sardines, shads and whitebait.

They are also important for fish oil and fish meal—and as food for larger marine denizens.

Sardines are found around the globe today, although all sardines originally came from somewhere in Europe.

The name “sardine” first appears in English in the early 15th century. Some historians say it may be named for the Mediterranean island of Sardinia, around which sardines were once abundant.

There are four genera of sardines, the two most important of which are:

 
They are commonly found canned, tightly packed in—leading to their metaphorical use to describe a space where people or objects are crowded together.

Canned sardines were a staple of millions of soldiers fighting both world wars. They sustained thousands of workers—the fishermen and packers of Cannery Row in Monterey, California, during the worst years of the Depression [source]. Similarly, they provided important fish protein to ravaged parts of Europe.

Canning is a relatively recent innovation.

In 1795, Nicolas Appert, a Parisian chef and confectioner, began to experiment with conserving foods, without altering their flavor or texture. He ultimately developed a process using a glass jar, similar to boiling the contents in a Mason jar.

In 1810, British inventor and merchant Peter Durand patented his own method, using a tin can [source]. So, canned sardines have been available to export for a bit more than 200 years—and they very high quality and expensive: “gourmet” fare.

But with the Industrial Revolution (from the mid-18th to the mid-19th centuries) things began to change. Fishing grounds became polluted, and some business practices—like labeling sprats as sardines—transpired to create those less-than-pleasing cans of sardines.

Good news: The Portuguese Algarve has no industry, and the ocean waters are clean. That’s another reason BELA sardines taste so good.

Here’s more on the history of sardines.
 
 
WHERE TO GET BELA SARDINES

Check our local markets, or head online to:

[8] Sardines in tomato sauce, chirashi style, from Kitchen Gidget.

[9] Spaghetti and sardines (photo © Taste | Australia).

The Portuguese sardine season runs from May through October (sardines from other waters have their own seasons).

In season fresh sardines even more wonderful, grilled, pickled or smoked. Grilled sardines fresh sardines with potatoes, bread and a salad are a popular summer meal in Portugal—and will be a revelation to you if you keep an eye out for them.

Sushi lovers: head to the sushi bar! Raw sardine nigiri is a treat!

[1] Lots of trimming to come (photo courtesy True Food Kitchen). [2] Stock, ready to use or freeze—or season it and enjoy a cup of broth (photo courtesy Good Eggs). [3] Plan B: Instead of stock, turn those trimmings into a purée of vegetable soup (photo courtesy Botanica | LA).

That’s how it’s been through history, except in affluent homes in affluent countries, whose denizens weren’t scraping for every bit to eat.

Modern cooks who want to minimize waste know that they can add flavor to homemade stocks by saving the carrot peels, celery leaves and trimmed ends, the last scrap of onion before the root, parsley and other herb stalks, wilted herbs, sprouted garlic and onions, the tops of scallions, and many vegetable trimmings.

Consider anything that isn’t rotten or moldy, or on the “Avoid” list below.

Limp vegetables? Stock. Herbs that have begun to yellow? Stock.

Wash and trim the vegetables as usual. Then set the trimmings aside and let them dry a little bit to remove moisture before you bag them.

Toss the ends, leaves, peel, roots and stalks into the same freezer bag—and feel good about not wasting money or contributing to a landfill. (If you’re planning to use them in a week, store in the produce drawer with the air pressed out of the bag.)

When you’re ready to make stock, plan for 2 cups of trimmings per quart of stock from vegetables.

And note that the venerable chef Jacques Pépin, an instructor at French Culinary Institute in New York City, always checks his students’ waste bins to see what they’ve thrown away. For him, scraps are more about flavor and less about thriftiness (although his wife has blocked the process at home; it drove her bonkers).

SAVE THESE TRIMMINGS

 
AVOID: COMPOST OR TOSS THESE TRIMMINGS

What not to use: vegetables with very strong flavors:

*That being said, we once cooked a ton of beets and had lots of leftover red “beet water.” We reduced it and used it to cook white rice. It was fun.

PLAN A: READY TO MAKE VEGETABLE STOCK?

The difference between stock (photo #2) and broth is that broth is seasoned and ready to consume. Stock is left unseasoned, to provide flexibility for different recipes.

You can use vegetable stock in braises, poaching, sauces, soups, stir fries and stews etc. We use it to cook rice and grains, including risotto: half-and-half water and stock (or all stock, if we have too much).

Season it for udon or other Asian-style noodle soup.

Substitute for cream in mashed potatoes, add to the vegetable steamer to infuse flavor, and many hundreds of other ideas.

Ingredients For 2 Quarts Of Stock

 
Preparation

1. HEAT the oil in a stockpot over medium-high heat. Add the vegetables and herbs and cook, stirring occasionally, until the vegetables begin to soften, 3-5 minutes or so.

2. ADD 4 quarts cold water and bring to a boil. Reduce the heat and simmer until the stock is reduced by half. This should take about 1-1 1/2 hours.

3. STRAIN the stock through a fine-mesh sieve into a large bowl and discard the solids. Let cool.

4. USE immediately, or transfer to pint or quart containers (or freezer bags, if you prefer), portioning it based on how you think you’ll use it. Ideally use frozen stock within three months.

[4] Trimmings cooked, pureed and turned into a sauce (photo courtesy Vital Choice). [5] This cookbook has delicious recipes for every part of vegetables (photo courtesy Ten Speed Press_.

Make soup. Cook the trimmings (in stock or broth) and turn them into a puréed vegetable soup, like the one in photo #3.

You can also turn the pureed vegetables into a sauce (photo #4).

Good news: Plan B lets you use all the cruciferous vegetables. All those broccoli stalks and cauliflower stems: delicious! We cook them even when we aren’t making soup.

Cook, taste and season. Dilute as desired with stock or milk and voilà: Your trimmings are now a tasty soup.

And you’ll feel good about that!

 
MORE FEELING GOOD

There’s an entire cookbook devoted to using every part of the vegetable (photo #5): From Root To Stalk.