Escargot in Mushroom Caps with Garlic Butter

I was trying to think of something simple to make for dinner the other night.

Neither Moe or I were overly hungry as we had, had a late lunch.

Looking through the pantry, trying to get an idea, and I came across the can of escargot that I had bought a few days before.

I knew that I also had a few large Crimini Mushrooms on hand, and shallots, garlic, Italian Parsley and butter. 

And a fresh baguette.


That was all I needed to put together this very simple dinner.

While the mushroom caps were browning, 
I creamed the butter by hand.
and then stirred in the finely minced garlic, shallot, parsley, salt and pepper.

Placed the mushroom caps in  a shallow oven-proof casserole, added a couple of escargot into each cap and the extras were scattered around the bottom on the dish. 
Topped with the garlic butter and
baked in a 450°F oven for 15 minutes
until bubbling hot.

Served with slices of baguette to sop up all the delicious garlic butter,
and of course,
a good red wine.

RECIPE

Ham............

A ham just keeps on giving........

I'm a purist when it comes to a baked ham.  

I don't like glazes. 

And there is enough moisture in a ham that there is no need to add any liquid to the pan.

The ham goes into a 325°F, covered and is baked until tender.  

Approximately 20 minutes per pound. 

 

Ham Dinner

 With savoy cabbage cooked in butter and with onions and garlic

Potato gratin with sauteed onions, 

cooked in chicken broth and seasoned with fresh thyme.

***

Next up is Breakfast

 For Moe

Fried Ham and 'over easy' Eggs

And for Me

A Toasted Ham Sandwich

***

I've also made ham salad sandwich spread.  

Basically minced ham with sweet relish and Hellman's Mayo.

***

And I still have the Ham Bone 

which will be used this week 

in either a pot of baked beans 

or a pot of bean soup

***

Roast Chicken Dinner with German Style Dumpling

 Served with mashed potatoes, 

Golden Cauliflower

 and a German Style Bread Dumpling.

When I was a teenager I dated a boy from Germany.  His mother's cooking was very different from my mom.

She was an amazing baker. Every Sunday they would have "Coffee" served with beautiful fruit topped tortes, Black Forest Cakes and yeast based Kuchens.  One of my favourites was topped with fresh red currants.

She also made a Bread Dumpling that she served in place of stuffing or dressing dressing with Christmas Dinner.    I loved, loved, loved this dumpling.

The only thing I remembered was that the name sounded something like Napkin.  I eventually found a recipe for Serviettenknoedel.  Serviette/Napkin.  I was close.  

Exactly what I was looking for.

Over the years I have adjusted this dumpling making it with my standard bread stuffing/dressing.  The difference  is the addition of eggs, a moist mixture, that gets wrapped in buttered cheesecloth, shaped either like  a sausage or into a round, and then poached in salted water.  

German Bread Dumpling

My version of Serviettenknodel.

This is just a basic Outline.

Prepare bread stuffing.
Saute onion and celery in butter.
Add chicken broth and simmer until tender.
Season with salt, pepper and fresh or dried sage.
Toss with bread cubes.
Add minced parsley and adjust seasoning to suit taste.

Add eggs.
( I use three to four depending on the amount of bread)
Mixture should be moist.

Bring a large pot of salted water to a boil.

Butter a large piece of double or triple Cheesecloth (or a clean dish towel or napkin). Pour bread mixture on to cloth and roll, tying at both ends to form a log. Or shape into large round dumpling and twist at top.

Place dumpling in water and lower heat to a simmer. Cook for about 50 to 60 minutes.

Remove from water and let cool slightly before unwrapping. Slice and serve with gravy/sauce.

Apples

I made two apple desserts this week.  

The first one is an apple cake that I first saw on Monique's La Table De Nana - Dorie's Apple Cake and then followed  Monique's link over to Linda's How to cook A Wolf - Marie-Helene's Apple Cake.

This apple cake is a very moist cake.  More like a Coffee Cake.  Wonderful for breakfast with a cup of good coffee.

PRINT APPLE CAKE RECIPE

The second is a tried and true recipe that I've made often - an Apple Tart with a Cream Cheese Filling.

The Apple Tart is more of a dessert. 

 I'm partial to cream cheese fillings.

PRINT RECIPE

Apple Tart with Cream Cheese Filling

Source from: the Joy of Baking


CRUST:

1 cup (140 grams) all-purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar
1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces

FILLING:

One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

TOPPING:

1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2 grams) ground cinnamon
4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)
1/3 cup (35 grams) sliced almonds


Preheat oven to 450 degrees F (230 degrees C) and place rack in center
of oven.  Grease (or spray with Pam) a 9 inch (22 cm) springform pan.

CRUST:  In the bowl of your food processor place the flour and sugar. 
Pulse to blend together.  Add butter and pulse until dough just begins
to come together.  Pat the dough onto the bottom and one inch (2.5 cm)
up the sides of the pan.  Cover with plastic wrap and place in
refrigerator while you make the filling.

FILLING:  In a food processor process the cream cheese until smooth. 
Add the sugar and mix well.  Blend in the egg and vanilla extract and
process until smooth.  Remove the crust from the fridge and pour in the
filling.  Return to refrigerator while you prepare the topping.

TOPPING:  Combine the sugar and cinnamon in a large bowl.  Toss the
sliced apples in the sugar mixture.  Spoon the apples evenly over the
cream cheese layer and sprinkle with almonds.  Place the springform pan
on a larger baking sheet to catch the drips. 

Bake at 450 degrees F (230 degrees C) for 10 minutes.  Reduce heat to
400 degrees F (205 degrees C) and bake for 25 to 30 minutes until
golden brown (apples are soft when pierced with a fork), and filling is
almost set.   Remove from oven and place on wire rack to cool. 
Sprinkle with confectioners sugar and serve at room temperature.   If
there are leftovers cover with plastic wrap and refrigerate.

Celebrating Three Year Blog Anniversary

Time really does fly when you are having fun. 

I was having so much fun that I actually missed  the exact date.

The 5th of January was our three year anniversay of Thibeault's Table.

I say "Our" because Thibeault's Table is as big a part of Moe's life as it is mine. 

Today we also celebrated our 500,000th Visitor.

I was ready with my camera to catch the 

moment

COUNT DOWN

499,998

499,999

500,000

I would like to give a heartfelt thank you to everyone who has followed  Thibeault's Table, commented, emailed, encouraged and offered their help  over these last three years. 

Your support is very much appreciated.

Italian Roasted Chicken

  We lived in Sault Ste. Marie, Ontario 

for a few years back in the mid 90's.  

There were a number of Italian restaurants, 

some better than others. 

One restaurant that we patronized, occasionally,  served a Cornish Game Hen  that was roasted in lots of olive oil, garlic, rosemary, red pepper flakes and lemon.  

  I liked the addition of olives.

The chicken was served with Spaghetti Aglio E Olio. 

 This is my version of the same dish.

Sometimes I make it with Cornish Hens but I also make it with chicken breasts.

PRINT RECIPE

Italian Roasted Chicken

2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
Salt, pepper
Juice from one or two lemons
Lemon zest (optional)
Hot red pepper flakes
1/2 cup olive oil

Kalamata olives (optional)
Chicken broth


If using roasting chickens or game hens, split the birds down the back
and remove the back bone.

Place the chicken halves or pieces in the roasting pan.  Toss in the
garlic cloves and the sprigs of rosemary.  Season with salt, pepper and
red pepper flakes. squeeze the lemons over the chicken and drizzle with
the olive oil.

You can prepare the chicken up to this point and let rest in the fridge
for an hour or two.

Roast in a 450°F

Check after about 20 minutes and add some chicken broth to the pan.
This will stop the garlic from getting burnt. (If you are using the
olives add them now) Add more if needed.   When chicken is done, remove
from pan and add a little more chicken broth, stir and serve sauce over
the chicken.

PRINT RECIPE

Pasta Aglio E Olio

1/2 cup olive oil
3 to 4 cloves of garlic, finely chopped
1/2 teaspoon hot red pepper flakes (less or more to taste)
1/2 cup chopped Italian parsley

Spaghetti


Bring water to boil and cook pasta.

While pasta is cooking, heat olive oil in skillet.  Add garlic and cook
on low for 1 minute. Do not brown. Add hot red pepper flakes to taste.

Drain pasta and add to pan. Toss to coat with oil and sprinkle with
fresh ground black pepper and chopped parsley.  Serve as a side with
Veal Piccata, Breaded Chicken breasts or Italian Roasted Chicken.

On The Menu

 First week of the New Year.

Although I haven't posted much in the way of meals over the holiday season, we are still eating well.

Our son, Matt , has been here visiting and I've been cooking some of his favourite meals.   

On the menu this week was:

Monday

  Asian Lettuce Cups

PRINT RECIPE

Tuesday

Beef Stew with Dumplings

Wednesday  

Chicken Souvlaki with Greek Salad and Rice

PRINT RECIPE

and last night I roasted a 

New York Strip Roast 

and made Yorkshire Puddings. 

 BIG

  

Beautiful 

Yorkshire Puddings

PRINT RECIPE

HOLIDAY GIVEAWAY WINNER!!!!!!!!!!!

And the Winner is..........

 

Brenda S Okie in Colorado

 Thanks to all who participate in our

Holiday Giveaway.