An evening at Vancouver’s Dirty Apron Cooking School is a far cry from the Home Ec classes of your youth. Under the loving guidance of founding chef David Robertson, even the clumsiest cooks have whipped up meals worthy of a lavish dinner party.
And Robertson’s lessons are now available for self-directed study in the form of The Dirty Apron Cookbook.
But this cookbook comes with a serious caveat – Do not read while hungry.
Countless photos, which can only be described as taunting, showcase over sixty recipes. Sweet tooths are especially at risk of temptation with the exceptionally well-rounded dessert section.
Though the recipes don’t require advanced skill, they do call for a touch of ambition. Be ready for a little bit of extra time in the grocery store and the kitchen. Chef Robertson thoughtfully guides you through the steps with tips and advice, and the pages are interspersed with helpful tutorials on kitchen fundamentals. And we promise the extra investment will pay off with some seriously impressed dinner guests.
For a taste of what The Dirty Apron Cookbook has to offer, we handpicked a standout recipe: Ginger-Soy Tuna Poke on Pressed Avocado. We know, it sounds amazing.
The presentation alone is game-changing, and the fresh and simple flavours that follow have serious wow factor.
Here’s everything you’ll need to try it out for yourself this weekend:
WHAT YOU’LL NEED
1 ripe avocado
1 medium size re-sealable plastic bag
12 oz sushi-grade tuna, in 1/4-inch dice
1/2 English cucumber, peeled and cut in 1/8-inch dice
1 finely chopped green onion, white and green parts
Juice of 1 lime
2 tbsp soy sauce
4 tsp sesame seeds, toasted
2 tsp grated fresh ginger
1 tsp sesame oil
togarashi spice, toasted
WHAT YOU’LL DO
Pressed avocado: Halve the avocado and remove and discard the seed. Scoop out 3/4 of the avocado flesh and place it in the re-sealable plastic bag. With the seal of the bag still open, massage the bag with your hands, smashing the avocado and spreading the mashed pulp evenly throughout the bag. You want a mash with an even thickness and no air bubbles. Seal the bag, place it on a baking sheet, and set it in the freezer for at least one hour.
Ginger-soy tuna poke:Place all of the ingredients except the togarashi in a bowl. Mix until well combined. Season to taste with togarashi and salt and pepper.
Finish avocado: Remove the avocado from the freezer. Working quickly and using a sharp knife, cut the avocado through the bag into 4 pieces of any shape. Remove and discard the plastic. Set the avocado on individual plates. Top with spoonfuls of the tuna poke and serve immediately. The avocado becomes soft about two minutes after it is plated.