Post by wilderness on Aug 22, 2019 6:49:31 GMT -5
Garlic-Butter Escargot or Shrimp Baked Potatoes-annrms
Recipe from Jacques Pépin Heart & Soul in the Kitchen, published by Houghton Mifflin Harcourt, 2015
Servings
4
Ingredients
4 cloves garlic crushed (about 1 tablespoon)
2 tablespoons almonds skinned or unskinned whole almonds, preferably Marcona
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
1/2 cup parsley leaves, (loosely packed), fresh
2 tablespoons white wine dry
5 tablespoons butter unsalted, softened
3 tablespoons olive oil
2 baking potatoes about 12 ounces each
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 dozen snails canned, from France
1½ slices bread white, coarsely chopped (1 cup)
Servings:
Instructions
Put the garlic, almonds, salt, pepper, parsley, and wine in a mini food processor or a blender and process for about 10 seconds. Add the soft butter and oil and process for about 30 seconds, until you have a smooth, creamy mixture. (The butter can be made several days ahead and refrigerated or even frozen)
Preheat the oven to 450 degrees. Meanwhile, microwave the potatoes on high for 10 minutes. Cut the cooked potatoes lengthwise in half. Scoop out most of the potato flesh, put it in a bowl, and season it with the salt and pepper.
Spread a total of about 1½ tablespoons of the garlic and herb butter in the bottom of the potato shells. Pile the seasoned potato flesh and the snails on top and dot the remaining garlic and herb butter randomly on top of the stuffed potatoes. Sprinkle on the coarsely chopped bread.
Arrange the potato halves on a baking sheet and bake for 10 to 12 minutes, until heated through and browned on top. Serve.
Recipe from Jacques Pépin Heart & Soul in the Kitchen, published by Houghton Mifflin Harcourt, 2015
Servings
4
Ingredients
4 cloves garlic crushed (about 1 tablespoon)
2 tablespoons almonds skinned or unskinned whole almonds, preferably Marcona
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
1/2 cup parsley leaves, (loosely packed), fresh
2 tablespoons white wine dry
5 tablespoons butter unsalted, softened
3 tablespoons olive oil
2 baking potatoes about 12 ounces each
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 dozen snails canned, from France
1½ slices bread white, coarsely chopped (1 cup)
Servings:
Instructions
Put the garlic, almonds, salt, pepper, parsley, and wine in a mini food processor or a blender and process for about 10 seconds. Add the soft butter and oil and process for about 30 seconds, until you have a smooth, creamy mixture. (The butter can be made several days ahead and refrigerated or even frozen)
Preheat the oven to 450 degrees. Meanwhile, microwave the potatoes on high for 10 minutes. Cut the cooked potatoes lengthwise in half. Scoop out most of the potato flesh, put it in a bowl, and season it with the salt and pepper.
Spread a total of about 1½ tablespoons of the garlic and herb butter in the bottom of the potato shells. Pile the seasoned potato flesh and the snails on top and dot the remaining garlic and herb butter randomly on top of the stuffed potatoes. Sprinkle on the coarsely chopped bread.
Arrange the potato halves on a baking sheet and bake for 10 to 12 minutes, until heated through and browned on top. Serve.
