Tinas Best Of Show Faux Escargot Recipes
ESCARGOT
An easy way to prepare escargot that doesn't require shells. I recommend Roland brand snails. They are sold in a can which is typical for escargot.
Provided by skwiatk
Categories European
Time 25m
Yield 12 pieces, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter on low heat in sauté pan.
- When butter is melted add parsley and garlic and let sit over low heat uncovered for 10 to 15 minutes. This allows the butter garlic and herbs to all blend together.
- Pat snails dry and add to butter.
- Increase heat of butter and sauté for 5 minutes stirring constantly. Turn off heat, remove snails from butter and set to side.
- Slice baguette at an angle so you have 12 slices of desired thickness. I recommend 1/2 inch thickness.
- Place the bread one side down in the melted butter that was used to saute snails so that one side of each slice is buttered.
- Place butter on baking sheet and place under broiler for 2-3 minutes or until very lightly toasted.
- Place two snails on each slice of lightly toasted bread and out back under broiler for 2 more minutes. Keep an eye on it to make sure the bread doesn't burn.
- Remove from oven, place on serving platter and enjoy!
Nutrition Facts : Calories 1092.9, Fat 17.8, SaturatedFat 9, Cholesterol 30.5, Sodium 1853.6, Carbohydrate 193.7, Fiber 8.3, Sugar 8.8, Protein 40.4
ESCARGOTS IN HERBED CREAM
These little aphrodisiacs are drowning in a perfectly herbed cream sauce tucked inside a pastry bowl. Romantic and attractive - perfect for Valentine's Day or a romantic evening. The snails can also be simply served with a warm baguette instead of in the puff pastry shells. The best snails for this dish are the vineyard snail (Helix Pomatia) or the "White Snail" (Helix Lucorum, but other varieties will work as well. MAKE AHEAD: Recipe can be made 1 hour in advance and gently reheated. WINE: A white Burgundy will match the richness of the creamy sauce in this dish. Such as a Meursault 2002 Chartron& Trebuchet or the Meursault-Perrieres 2001 Louis Latour, both are good pairings. A nice Sauvignon Blanc with depth, such as Lucien Crochet Sancerre Cuvee Prestige 1994 is an excellent choice if using Pernod. Recipe adapted from Burgundy Classics by Chantal Leroux.
Provided by NcMysteryShopper
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°.
- Place pastry shells on a baking sheet and bake in center of oven for about 25 minutes, or until puffed and browned. Carefully remove the scored tops and set aside. Scoop out any unbaked dough and bake shells for an additional 10 minutes. Transfer to rack and cool.
- While shells are cooling, melt butter in a large skillet. Add shallots and cook over low heat until softened but not yet browned, about 4 minutes.
- Add parsley, cilantro, chives and tarragon, season with salt and pepper and cook over moderate heat for about 3 minutes.
- Add snails and cook for 1 minute.
- Add wine and simmer for 3 minutes.
- Add cream and simmer about 5 minutes, until thickened. Season with salt and pepper.
- Spoon snails and their sauce into pastry shells, top with lids and serve.
Nutrition Facts : Calories 647.2, Fat 47.4, SaturatedFat 22.3, Cholesterol 146.4, Sodium 259.4, Carbohydrate 29.2, Fiber 1.3, Sugar 0.8, Protein 21.9
PASTA ESCARGOT
I had a dish like this in Paris, and was craving it today. So I tried to replicate it and it was really tasty! If you like escargot, give it a try. I got snails in a can (no fresh here in the US generally) in the tuna section of the supermarket. I do low carb, so I used Dreamfields Pasta, which is very good and tastes exactly like the regular stuff.
Provided by A la Carte
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the shallots and garlic in the butter until they are softened.
- Add the snails and the wine and let it bubble until reduced slightly.
- When reduced, add the cream, sour cream and mix it all together.
- Stir in the parmesan cheese.
- Serve tossed with about 3/4 lb of spaghetti.
- Top with some chopped fresh parsley.
Nutrition Facts : Calories 665.9, Fat 20.2, SaturatedFat 11.6, Cholesterol 103, Sodium 190.5, Carbohydrate 72.2, Fiber 2.8, Sugar 2.4, Protein 29.2
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