A Bit of a Food Snob. . .
In most aspects of my life, I think I'm pretty simple.
I do, on occasion, venture out of the house without make-up.
My hairdo's most often go awry.
I wear mismatched socks (if I can find any in my heap of clothes).
In the food world though, I can be quite prissy.
I love throwing around fancy words like verrine & rillette.
I want to learn French solely for the purpose of understanding (and being able to quote) fancy food names.
Don't hate me. lol
I'm probably overcompensating for my plain-jane American roots, but don't burst my bubble.
In my food-fantasies I'm a world traveling chef. . .
in real life I do sometimes rely on boxed mixes & frozen foods.
Anyway last year I made my first escargot. I found some for purchase at Cost Plus World Market.
Garlic + Parsley + Escargot = AMAZING.
But my new obsession for this year is. Escargot Lollipops.
I got the idea from watching the Foodnetworks Food Truck Race. Spencer on the Go!
I'm thinking a variation of Escargot en Cerceuils (Snails in Puff Pastry) might do the trick. . .
Ingredients:
36 Snails -- undrained
1/2 cup Chardonnay or dry white wine
1 medium Onion -- minced
1 Shallot -- minced
2 cloves Garlic -- minced
Salt & freshly ground pepper
Freshly grated nutmeg
1 pound Puff pastry, preferably homemade
1 Egg yolk, MIXED WITH
3 tablespoons Milk
3/4 cup Butter -- well-chilled, cut into 12 pieces
1/3 cup Chopped toasted hazelnuts
3 tablespoons Minced fresh parsley
Turn this recipe into a puzzle! [click]
Directions:
Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours.
Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of 1/4". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets.
Using knife tip, trace lid on each circle 3/4-inch from edge; do not cut through dough. Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack.
Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375 degrees.
Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley.
Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately.
From CDKitchen. . .
Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of 1/4". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets.
Using knife tip, trace lid on each circle 3/4-inch from edge; do not cut through dough. Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack.
Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375 degrees.
Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley.
Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately.
From CDKitchen. . .
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