Escargot Truffiere Food

ESCARGOT A LA BOURGUIGNONNE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
• Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
• Place on a baking pan and bake for twelve minutes.
• Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
• Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
• Also good with a bit of Parmesan sprinkled on top of each.

ESCARGOTS WITH PERSILLADE BUTTER

Steps:

• Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape the sides of the bowl and push down the parsley as needed. Makes 1 cup.
• To cool the butter: Place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.)
• Escargots, part 1: Remove snails from the can and drain; discard the liquid. Escargot can be prepared with or without shells. With shells: Use a small spoon to push a snail into each shell; do not push too deeply, or the snails will be hard to retrieve. Without shells: Place one snail in each divot of an escargot dish.
• Escargots, part 2: Use an offset spatula to pack each snail shell with about 1 tablespoon of the Persillade Butter. Neatly level off the butter at the opening and place in the escargot dish, opening side up. (As the escargots bake, some of the butter will melt out of the shells and into the dish.)Without shells: It's best to use well-chilled Persillade Butter for escargots without shells. Unwrap the log of butter and slice about 1 tablespoon of butter per snail. Cover each snail with a slice of butter. Use a paring knife to trim away the top and bottom of each cherry tomato; then cut in half. Top each snail with a slice of cherry tomato. Place both escargot dishes on a rimmed baking sheet lined with parchment paper (for easy clean-up). Roast in the oven until butter is foaming, 8-10 minutes.
• Remove escargots from oven. Serve hot with escargot forks (optional) and baguette slices.

HALINA'S ESCARGOT (FRANCE)

Steps:

• Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.
• Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.
• Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350°F.

ESCARGOT & TRUFFLE MINI BITES

Steps:

• Preheat oven to 375 degrees. Mix ingredients 3-8 in a small bowl *reserve a 1/4 of mixture and mix with goat cheese*. Place Fillo shells on an oven proof cookie sheet. Place equal parts of butter/truffle mixture in the bottoms of shells and place one escargot in each. Top each escargot with the butter/truffle/goat cheese mixture. Bake in oven for 12-15 minutes or until golden brown. Remove from oven and drizzle with olive oil and sprinkle with salt. Enjoy!

VEGETARIAN ESCARGOTS WITH PERSILLADE BUTTER

Steps:

• Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape down the sides of the bowl and push down the parsley as needed. Makes 1 cup.
• Cool the butter: If you plan to use it immediately, transfer Persillade Butter to a bowl, place in the refrigerator, and chill for 15 minutes to allow the butter to set. If storing for later use, place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.) While the butter is chilling, prepare the mushrooms and tomatoes.
• Vegetarian Escargots: Use a paper towel or clean dish cloth to wipe any dirt from the mushrooms. Cut off and discard the stems, then slice each mushroom in half. Place one mushroom half upright in each divot of the escargot baking dish. Slice each tomato in half, and place one in each divot along with the mushrooms. Nestle the remaining mushroom and tomato halves in the center of the dish.
• Place escargot dish on a rimmed baking sheet lined with parchment paper. Place a heaping teaspoon of Persillade Butter on top of each mushroom-tomato combo. Bake until butter is foamy and vegetables are cooked, 8-10 minutes.
• Remove from oven. Serve hot with baguette slices.