Avocado-Cilantro Soufflé and Pepper Jicama Salad with Lime-Cumin Vinaigrette

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website. You can find their recipes and tips here. You can find Audax's always amazing additional tips and results here.

This month I was not only late but I also was very daring. I reviewed the provided recipes and those in my Fine Cooking I binder, then I created an Avocado-Cilantro Soufflé. I'll walk you through the steps I took but I can't say I would recommend that you try it since it's flavor improved as it cooled and soufflés are meant to be served HOT! If you do try it, add salt to the avocado mixture and keep an eye on it to ensure it doesn't overcook. Mine rose beautifully only to collapse after I overcooked it...at least the internal texture was right nevermind the rest of it.

I served the Avocado-Cilantro Soufflé with Sweet Potato Fries, a simple Pepper Jicama Salad with Lime-Cumin Vinaigrette (that you should make) and some Foreman'ed Pork Chops (courtesy of an assist from my Mom when I ran out of steam) topped with Caramelized Onions. Being home for Thanksgiving and having Mom's Kitchen-Aid mixer and dishwasher made this whole process so much easier!

Thanks to her, Dad and Jarrett for being so patient while I put our meal together and for bearing with the experimental soufflé.

Avocado-Cilantro Soufflé
(enough for a 1.5 quart dish; serves 4 people)

1 Tbsp. Butter
Crushed Doritos


1 Haas Avocado
1/4 cup Cilantro, chopped
2 Tbsp. Coconut Milk (Regular Milk or Cream would be fine)
1 Tbsp. Butter
1/8 cup cheddar cheese

4 egg yolks, at room temperature
8 egg whites, at room temperature

1. Melt 1 tablespoon of butter in oven-proof dish with high sides. Coat the interior of the dish with the butter, then coat it with the crushed Doritos.
2. Preheat the oven to 350 degrees.
3. Halve the avocado, remove its pit and scoop the flesh into food processor. Rinse and dry the cilantro, pluck off the leaves and chop enough to add 1/4 cup cilantro to avocado. Add 2 tablespoons of coconut milk to the food processor to facilitate pureeing. Puree the mixture until smooth.
4. Melt the other tablespoon of butter into a pan on the stove. Transfer avocado-cilantro mixture to the pan, add the grated cheddar and warm the mixture incorporating the cheddar. Remove from heat and cool slightly.
5. Temper the 4 egg yolks with a little of the avocado mixture, then incorporate them into the avocado-cilantro mixture. Transfer to a medium bowl.
6. Beat the egg whites to soft peak stage and fold them into the avocado-cilantro mixture. Be careful not to overmix and deflate the egg whites.
7. Transfer the mixture into oven-proof dish, wipe the edges clean and smooth the top. Bake until puffy, serve immediately. 40 minutes was way too long of a baking time; maybe try 22 minutes as that is when my souffle was elevated and starting to turn golden.

Pepper Jicama Salad with Lime-Cumin Vinaigrette
(an approximate recipe to serve 4-6 people)

5 Ounces of Baby Spinach
1.5 Red, Orange and/or Yellow Peppers
1 Medium Jicama
1 Lime, juice only
1.5 Tbsp. Canola Oil
1 Tsp. Cumin
.5 Tbsp. Agave Nectar
Salt and Pepper

1. Retrieve a large bowl. Place the spinach in the bowl.
2. Wash the peppers and cut them into small dice. Place the the diced pepper in the bowl with the spinach.
3. Peel the jicama using your knife. Cut it into small cubes. Add these cubes to the bowl.
4. Juice the lime into a jar with a lid. Add the canola oil, cumin, agave nectar and salt and pepper to taste. Shake vigorously. It should still be slightly tart in my opinion for a bright contrast to the jicama and pepper's sweetness.
5. Pour over the salad and serve.