I simply can't wait any longer and gotta tell you...
- Thread starter randi
- Start date
amanda_pennsylvania
Well-known member
What fun! We want pictures....have a great time!
REC: snail butter Barb, hereya go.....
Ingredients:
8 oz. softened salted butter
6 minced garlic cloves
1/2 cup minced Italian parsley
1 tsp. freshly ground black pepper
48 snails, cleaned, cooked and drained with their shells
Preparation:
Preheat oven to 450 degrees. Put the butter in a bowl, and add the garlic, parsley and pepper. Mix well. Put a snail into each shell, pushing it toward the back of the shell. Fill each shell with a plug of the seasoned butter, approximately 2 tsp., pushing it deep into the shell and smoothing it at the opening.
Arrange the snails on snail plates with individual indentations, the butter facing up, or snugly packed together in a shallow baking dish. Put in the oven for 10 to 12 minutes, or until the snails are hot and the butter begins to melt.
Yield: 4 servings
a lot of the recipes call for finely chopped shallots and garlic. your choice. rinse the snails and soak them in a dry white wine for about a half hour.
I sometimes put them in mushroom caps too.
enjoy
Ingredients:
8 oz. softened salted butter
6 minced garlic cloves
1/2 cup minced Italian parsley
1 tsp. freshly ground black pepper
48 snails, cleaned, cooked and drained with their shells
Preparation:
Preheat oven to 450 degrees. Put the butter in a bowl, and add the garlic, parsley and pepper. Mix well. Put a snail into each shell, pushing it toward the back of the shell. Fill each shell with a plug of the seasoned butter, approximately 2 tsp., pushing it deep into the shell and smoothing it at the opening.
Arrange the snails on snail plates with individual indentations, the butter facing up, or snugly packed together in a shallow baking dish. Put in the oven for 10 to 12 minutes, or until the snails are hot and the butter begins to melt.
Yield: 4 servings
a lot of the recipes call for finely chopped shallots and garlic. your choice. rinse the snails and soak them in a dry white wine for about a half hour.
I sometimes put them in mushroom caps too.
enjoy
dianncy1964
Well-known member
I am so happy for the 3 of you~ I hope you all have the time(s) of your lives~ take pic's and share
.Randi, here is another wonderful escargot recipe. We love traditional escargot, but this has become
our favorite.
Casserole of Escargot with Garlic and Fennel
1/2 cup mushrooms, diced
2 tbs. sweet butter
1/2 cup fresh fennel, diced
1/2 cup leeks, diced
4 cloves garlic, minced
1/2 cup tomatoes, seeded and diced
1/4 cup white wine
2 cups heavy cream
1/2 tsp. coarse salt
1/4 tsp freshly ground black pepper
24 large escargots, washed to remove brine
In a small frypan over moderate heat, saute the mushrooms in butter until the moisture from the mushrooms is released. Add the fennel, leeks, and garlic and continue cooking until leeks are tender. Add the tomatoes and wine; cook until almost all the moisture has evaporated. Add the cream, bring to a boil, and simmer 10 minutes. Season mixture with salt and pepper, add the escargots, and cook gently for 1 minute, just long enough to warm escarots.
Remove from heat, divide escargots and sauce into individual ramekins and serve.
Serves 4
source:
Pacifica Blue Plates
Neil Stuart
our favorite.
Casserole of Escargot with Garlic and Fennel
1/2 cup mushrooms, diced
2 tbs. sweet butter
1/2 cup fresh fennel, diced
1/2 cup leeks, diced
4 cloves garlic, minced
1/2 cup tomatoes, seeded and diced
1/4 cup white wine
2 cups heavy cream
1/2 tsp. coarse salt
1/4 tsp freshly ground black pepper
24 large escargots, washed to remove brine
In a small frypan over moderate heat, saute the mushrooms in butter until the moisture from the mushrooms is released. Add the fennel, leeks, and garlic and continue cooking until leeks are tender. Add the tomatoes and wine; cook until almost all the moisture has evaporated. Add the cream, bring to a boil, and simmer 10 minutes. Season mixture with salt and pepper, add the escargots, and cook gently for 1 minute, just long enough to warm escarots.
Remove from heat, divide escargots and sauce into individual ramekins and serve.
Serves 4
source:
Pacifica Blue Plates
Neil Stuart