Dandelion watercress timbales with cajun crayfish etouffee

8 Servings

Ingredients

Quantity Ingredient
1 cup Heavy cream
1½ cup Dandelion greens
½ cup Watercress
2 ounces Boursin cheese
5 Eggs
¼ cup Grated Parmesan cheese
¼ cup Fresh chives;, chopped
3 tablespoons Chicken glace (concentrated meat, extrat)
3 tablespoons Olive oil
1 medium Onion; finely chopped
1 Red pepper; finely chopped
1 Yellow pepper; finely chopped
3 Stalks celery; finely chopped
2 Bay leaves
½ cup Chicken stock
1 teaspoon Fresh thyme leaves
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
4 Fresh tomatoes;, chopped
¼ cup Watercress
¼ cup Dandelion greens
¼ cup Italian parsley;, chopped
1 pounds Cooked crayfish tail meat
Whole cooked crayfish;, for garnish

Directions

TIMBALES

ETOUFFEE

(Timbales = French method of preparing food by cooking and serving in rounded pastry crust). In food processor, blend dandelion greens, watercress, chicken glace and boursin until smooth. In a separate bowl, combine eggs and cream; beat for 1 minute at medium speed. Fold dandeloin mixture into egg mixture. Add Parmesan cheese, chives, salt and pepper to taste, and blend well. Preheat oven to 350. Grease eight (4-oz.) ramekins (inividual baking dishes) and divide blended mixture evenly between them.

Place ramekins in roasting pan and fill pan halfway up sides of ramekins.

Place in preheated oven and bake for 45 minutes. Remove ramekins from water bath; let rest for about 5 minutes, then invert onto plates. (Etouffee = (Cajun dish of either shrimp or crayfish cooked with onions, peppers and sometimes tomatoes, usually in a roux of butter and flour). Heat oil in Dutch oven; add ingredients, reserving crayfish, watercress, dandeloins and parsley. Cook on medium high heat until vegetables are soft and tomatoes have cooked down, about 20 minutes. Add crayfish tail meat and chopped greens, remove from heat and stir to mix well. Let temperature cool for aout 10 minute, then spoon around timbales. Garnish with reserved whole crayfish and serve. This dish may be served warm or chilled. Makes eight servings. Typed by Ethel Snyder <essie49@...> Typed August 23, 1997 Recipe by: GRIT -- JULY 27, 1997 Posted to MC-Recipe Digest V1 #758 by essie49@... (Ethel R Snyder) on Aug 23, 1997

Related recipes