Tag Archives: Shallot

Slow Down…Take the Time to Celebrate Bastille Day — Escargots au Beurre

Add a French flair to your dining experience today — Le quatorze juillet.  One of the simplest ways to do so is to prepare this appetizer of snails with butter.  It will take quatorze minutes, at most…

Ingredients:

1 baguette

1 dozen escargots

3 tablespoons French butter

2 tablespoons extra virgin olive oil

Additional extra virgin olive oil to drizzle on the baguette slices

5 cloves garlic, chopped

3 scallions, sliced or 1 shallot, chopped

1 handful parsley, chopped

Finishing salt

Fresh ground pepper

I use Roland escargots, which can be found in the grocery store.  Each can is 8.75 ounces and contains one dozen escargots.  This is ideal for serving three to four guests, but you can modify the above quantities for a larger celebration of La fête nationale.  The advantage to using these escargots is that they are already cleaned and cooked – you only have to heat them!

Preheat the broiler.  Slice the baguette into pieces lengthwise and then each piece in half as if making a sandwich.  Drizzle olive oil on each slice.  Place the slices under the broiler until they are golden brown on one side.  Then turn the slices over to lightly toast the other side.  Remove the slices from the broiler and place one slice on each small plate.

Heat a large nonstick pan over medium heat and add 2 tablespoons of olive oil and 3 tablespoons of French butter.  Allow the pan to heat up and the butter to foam.  Tilt the pan around so that the olive oil and butter coat the bottom of the pan.  Add the garlic and scallions/shallot to the pan and stir with a wooden spoon.  Allow these ingredients to cook for about 2 minutes.  Drain the liquid from the can of escargots and add them to the pan along with the parsley.  Turn the heat down to low and stir.  The escargots should be heated through in just a few minutes.  Place three or four escargots on each slice of baguette and drizzle some of the butter mixture so that no richness goes to waste.  Season with finishing salt and pepper to taste.

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 Bonne fête!

Cherry Salsa

Now is the time to enjoy sweet cherries.  Already this summer, you may have prepared cherry desserts ranging from pies to clafoutis.

Another way to incorporate this fruit into your summer repertoire is a cherry salsa to enhance your main course.  I used the quantities below for an accompaniment to a grilled pork loin dinner for two (with some left over).

Ingredients:

1 1/2 dozen sweet cherries, pitted and roughly cut into smaller chunks

1 small shallot, roughly chopped

1/3 cup cilantro, roughly chopped

1 dried red chili pepper, sliced into rings

2 tablespoons extra virgin olive oil

Sea salt

Dash of curry

Mix the cherries, shallot, cilantro, chili and olive oil in a bowl.  Taste before adding and mixing in your desired amount of sea salt and a dash of curry.  Permit the flavors to combine by placing the bowl of salsa in the refrigerator for about one hour before serving.

Final Cherries

This sweet yet spicy salsa makes for a refreshing addition to grilled pork and would also pair well with a grilled fish.

Make the most of cherries during their peak this season!