16 large canned snails 1 shallot, minced 3 garlic cloves, minced 1/4 cup dry white wine 1/3 cup butter 2 tbsp parsley, minced juice of half a lemon salt and pepper 16 mushrooms, stems removed Preheat the oven to 400 F. Simmer the shallots and garlic in the wine until it has evaporated. Beat the… Continue reading Escargot in Garlic Beurre
Category: Appetizers
Frankfurters with Cheese Fondue
1 tbsp butter 1 tbsp flour salt and cracked pepper 1/4 tsp cayenne 1 1/2 cups cheddar cheese, grated 1 tsp dijon 3/4 cup light beer 3 frankfurters Grill the frankfurters. Meanwhile, heat the butter in a medium saucepan. Stir in the flour. Whisk in the salt, cayenne, pepper, and cheese. Keep stirring and add… Continue reading Frankfurters with Cheese Fondue
Eggs with Nut Butter
1 1/2 oz. toasted almonds, ground butter 4 eggs 4 slices bacon 4 slices white bread lemon juice maldon salt Combine the the almonds with 1 tbsp of butter. Fry the bacon until crisp and then drain it on paper towel. Poach the eggs for 4 minutes. Fry the bread in the bacon fat. Lay… Continue reading Eggs with Nut Butter
Eggs Poached in White Wine
4 eggs 11/2 cup dry white wine 2 scallions, minced 3 garlic cloves, crushed 1/4 tsp thyme 1/2 bay leaf sea salt and pepper butter 1 tsp flour 4 slices white bread Pour the wine in a saucepan and then add the scallions, garlic, thyme, bay leaf, salt and pepper. Bring to a boil and… Continue reading Eggs Poached in White Wine
Guacamole Salad
1 head iceberg lettuce, shredded 2 medium avocados, mashed 1 scallion, minced 2 cloves garlic, minced 1 1/2 tbsp lemon juice 1/2 tsp tabasco 1 tomato diced 1/2 tsp salt 8 oz tortilla chips 1 cup cheddar cheese, shredded Combine the scallion, garlic, lemon, tabasco, tomato, and salt. Add the avocado and mix well. Lay… Continue reading Guacamole Salad
Egg and Roasted Red Pepper Salad
1 tbsp parsley, minced 1 tsp paprika 2 tbsp white wine vinegar 5 tbsp olive oil 2 clove garlic, crushed sea salt and cracked pepper 1 red pepper 4 eggs, hardboiled, peeled and quartered Roast the red pepper until the skin is very blistered. Peel and slice. Combine the parsley, paprika, vinegar, olive oil, and garlic.… Continue reading Egg and Roasted Red Pepper Salad
White Wine Fondue
1/3 lb gruyere, grated 1/3 lb emmenthal, grated 1/2 lb mozzarella, grated 1 heaping tsp cornstarch 2 garlic cloves, minced 10 oz. dry white wine pinch of nutmeg black pepper french bread, cubed sliced apple broccoli florets sausages, sliced Heat the fondue dish or a saucepan. Add the garlic and pour in the wine. Stir… Continue reading White Wine Fondue
Smoked Salmon Endives
1 8-ounce package cream cheese, room temperature 1/2 cup minced fresh dill 2 scallions, finely chopped 1 teaspoon (packed) grated lemon peel 4 Belgian endives 8 ounces smoked salmon fillets, broken into 1-inch pieces Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring… Continue reading Smoked Salmon Endives
Pesto Eggs
4 eggs, hardboiled, halved lengthwise 1/4 cup basil, minced 1/2 cup parmesan, grated 3 garlic cloves, minced salt and pepper 1/3 cup olive oil Arrange the eggs on a platter. Combine the remaining ingredients in a food proccessor. Puree until smooth. Spread the sauce over the eggs and let sit for 30 minutes. Serve.
Soft Pretzels
1/2 cup light brown sugar Water 2 envelopes active dry yeast 1/4 cup vegetable oil About 5 3/4 cups all-purpose flour, plus more for kneading 3/4 cup baking soda 1 large egg beaten with 1 tablespoon of water Flaky salt, such as Maldon In a large bowl, stir the brown sugar into 2 cups of… Continue reading Soft Pretzels