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Cassolette
de Coquilles St-Jacques à l'Estragon(Small Casserole of
Scallops with Tarragon) |
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Ingredients
Two round cake pans
Your favorite meatloaf recipe
Mashed potatoes
Ketchup, Cherry tomatoes
Method
Prepare your favorite meatloaf recipe as you normally would,
but, before baking, divide the mixture into the two round cake
pans and pat it flat. Bake as usual, but shorten the cooking
time (these thinner meatloaves won't take nearly as long to
cook). While the meatloaf is in the oven, make a batch of mashed
potatoes, adding a little extra milk to them and whipping them
with an electric beater until they are fluffy and spreadable.
When the meatloaves are done, invert one of them onto a round
plate. Cover the meat with a thick, even layer of mashed
potatoes. Place the other meatloaf on top of the potato layer,
and finish frosting the "cake" with the remaining
potatoes. Garnish with halved cherry tomatoes to look like
cherries. Just before serving, decorate the top of your crazy
cake creation with ketchup. You can use it to write a
personalized message to the hungry gang at the dinner table, or
just a simple "Happy April Fool's Day!"
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Etouffade
de Pommes de Terre |
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Ingredients
8 potatoes -- peeled, cut into large chunks
2 tablespoons olive oil
2 onions, chopped
2 shallots, chopped
4 oz. ventreche, bacon or salted ham
1 teaspoon chopped fresh thyme
1 bay leaf
1 tablespoon all-purpose flour
1 cup chicken broth or water
salt & pepper
1 tablespoon chopped parsley
In a heavy bottomed covered pot, heat oil over medium heat.
Add the onions and shallots, the ventreche (bacon or ham), thyme, and bay leaf.
Stir and let cook about 10 minutes.
Sprinkle the flour over the mixture and stir until brown.
Add the potatoes, broth or water, salt and pepper.
Mix well with a wooden spoon.
Cover the casserole and let cook slowly about 45 minutes, stirring often to keep it from sticking.
Serve on a warm plate and garnish with chopped parsley. |
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DRINKS |
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Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup diced onion (1/4-inch dice)
1 tablespoon minced garlic
3 tablespoons all-purpose flour
2 carrots, peeled and cut into 1/2-inch dice
1 cup diced peeled russet potato (1/2-inch dice)
1 1/2 cups basic chicken broth, or more if needed
[or fish or seafood stock, if you like... Ed.]
1/2 cup heavy (whipping) cream
1/2 cup green peas, thawed if frozen
1/2 cup corn kernels, thawed if frozen
1/2cup diced seeded plum tomatoes
3 tablespoons chopped fresh tarragon leaves
2 teaspoons finely grated orange zest
2 cups cooked lobster meat (see Note) cut into chunks
Salt and freshly ground black pepper to taste
1 large egg
14 ounces frozen puff pastry, thawed in the refrigerator
Tarragon sprigs for garnish
1. Melt the butter in the olive oil in a large heavy pot over low heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the garlic and cook for another 3 minutes. Sprinkle with the flour, stir, and cook to form a paste,
1 minute longer.
2. Stir in the carrots, potatoes, broth, and cream. Increase the heat to medium and bring to a boil. Reduce to medium-low and simmer, partially covered, until the vegetables are tender and the sauce has thickened, 20 minutes. Add the peas, corn, tomatoes, tarragon, orange zest, and lobster. Simmer for 5 minutes to blend the flavors. If the mixture is too thick, add 2 more tablespoons broth. Season with salt and pepper and set aside.
3. Preheat the oven to 350 degrees F.
4. Beat the egg and 1 tablespoon water together in a small bowl. Place 1 1/2 cups of the lobster mixture in each of four small individual (13.5-ounce) soufflé dishes.
5. Lay a sheet of puff pastry on a lightly floured surface and roll it out 1/8 inch thick. Cut out four rounds of puff pastry, each 2 inches larger than the diameter of the soufflé dishes. Brush the egg wash over the inside and outside rim of the soufflé dishes. Lay the pastry over the top of each dish, trimming the overhang to 1 inch, and crimp the edges around the rim to form a tight seal. Cut several slits in the center of the pastry to allow the steam to escape and brush it with the remaining egg wash.
6. Place the dishes on a baking sheet and bake until the crust is golden and puffed, 40 to 45 minutes. Serve immediately, garnished with the tarragon sprigs.
Note: Generally a 1 1/2-pound lobster will yield 1 cup of meat.
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