Stuffed Lawyers or Avocados?
Here's an interesting fact.
Did you know that the word avocat in French translates to both lawyer and avocado?
Strange, but true.
I love avocados as you know, but unfortunately they all seem to ripen at the same time.
I don't always want to make guacamole (all though I could eat it everyday), so I decided this odd looking recipe would be a good way to use up my ripe avocados.
This recipe is from a cute French blog w/ nice little drawings, along with pretty fabulous food. It's called Delices et Caprices (Delicacies & Whimsies). Everything is very French and not what I would usually cook, but I was instantly drawn to these beautiful avocados! The author uses Comte (a Gruyere type of cheese) and bakes her avocados in the oven to melt the cheese, but I just couldn't bring myself to eat a hot avocado.
Instead, I opted for Parmesan, thinking it might be a better choice for pairing w/ the avocat and served them at room temperature, without baking them.
I served this at a girls' luncheon along with other girlie food (stuffed eggs w/ crabmeat, quiche & a CHICKpea salad.....).
These stuffed lawyers were a big hit!
Stuffed Lawyers (Avocats Farci): (loosely adapted from Delices et Caprices)
2 avocados, cut in half, pits removed (cut the avocados last)
fresh lemon juice
1/4 red onion, minced
2 tbsp fresh chopped parsley
1/4 cup of grated Parmigiano Reggiano cheese (I used a box grater)
2 tbsp olive oil
salt & pepper
In a bowl, mix the minced onion, chopped parsley, oil and grated cheese. Season w/ salt & pepper.
Cut the avocados in half, and sprinkle the halves with some lemon juice (they get brown as soon as they see the day of light, the lemon juice will help).
Spoon this mixture on top and into the avocado halves.
Can be made one hour ahead (or the avocados will turn brown).
Serve chilled or at room temperature.
This was very refreshing and a great way to use up those green lawyers!
Everything looks good.
Mash it up with a fork (but leave some nice chunks, we want a rustic texture)
Add some sugar to taste (I usually put 1 Tbs per avocado)
Then stir in through some milk (you want a consistency kind of like pudding but a bit thinner, if you like)