Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Brunch and Luncheon Dishes
A few stuffings:
Pumpkin Stuffing
Bread Crumb Stuffing
Simple Sausage Stuffing
Rice Stuffing
Italian Sandwiches:
Tuscan Sandwich
Sonoma Summer Sandwich
Ultimate Jack Sandwich
Main Dishes
Sonoma Flan
Skewered Mozzarella
Green Rice Torta
Trentino Terrine
Savoy Sauce or Filling
Ricotta Pancakes
Banana Pancakes
Vegetable Dishes
Tomato Caprese Salad
Padrone Peppers
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Avocado Souffle
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Somehow souffles have got an undeserved reputation as being difficult. Nothing could be further from the truth. I like them
because they are low in calories, versatile and always seem festive. You can quickly make the base mixture using your microwave.
Since this souffle is baked over a water bath for about an hour, you prepare it well ahead and have it in the oven minding its own
business when your guests arrive. No last minute beating work.
5 tablespoons butter
6 tablespoons flour
2 cups milk
1 teaspoon sea salt
1 tablespoon fine cognac
Freshly ground pepper
grated nutmeg
2 medium avocados
5 egg yolks
6 egg whites ( room temperature )
1/3 cup crab meat, lobster meat or smoked salmon, diced
1/2 cup grated swiss cheese
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Place butter in large glass container and microwave on high until melted.
Stir in the flour and salt. Blend in the milk.
Microwave on high stirring every 1 1/2 minutes until thickened, which will take about 3 and a half minutes.
Remove and beat with a wire whip, adding pepper, dash of grated nutmeg and cognac. Keeping beating until until it cools a little.
Peel, and seed the avocados. Place in a blender and spin until pureed.
Mix in the egg yolks and blend for a few more minutes.
Pour into a
bowl and add the fish and swiss cheese, stirring to mix.
Preheat the oven to 375 degrees and boil a pot of water.
Whip the egg whites until they stand in stiff peaks. (Make sure your utensils are absolutely clean and free of grease or the whites will not whip.)
Add a fourth of the egg whites to the avocado mixture and fold. Then pour in the remaining egg white and fold until mixed turning the bowl
as you fold in the whites. Do not over fold which will deflate the egg white.
Butter and flour a souffle dish. Pour in the mixture into the dish.
Place the boiling water in a pan in the oven and place the souffle dish in the
pan.
Bake for about an hour. When the top is browned, the souffle is ready.
If you use a souffle dish filled at least two inches room from the top
you don't have to bother with a paper collar.
Enjoy with our
2006 Pinot Noir.
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