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- Exported from MasterCook *
DANDELION WATERCRESS TIMBALES WITH CAJUN CRAYFISH ETOUFFEE
Recipe By : GRIT -- JULY 27, 1997
Serving Size : 8 Preparation Time :0:27
Categories : Dandelion Fish
Amount Measure Ingredient -- Preparation Method
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** TIMBALES **
1 cup heavy cream
1 1/2 cups dandelion greens
1/2 cup watercress
2 ounces boursin cheese
5 eggs
1/4 cup grated Parmesan cheese
1/4 cup fresh chives, -- chopped
3 tablespoons chicken glace (concentrated meat -- extrat)
** ETOUFFEE **
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
1/2 cup chicken stock
1 teaspoon fresh thyme leaves
1 teaspoon tabasco sauce
1 teaspoon Worcestershire sauce
4 fresh tomatoes, -- chopped
1/4 cup watercress
1/4 cup dandelion greens
1/4 cup Italian parsley, -- chopped
1 pound cooked crayfish tail meat
whole cooked crayfish, -- for garnish
(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@juno.com>
Typed August 23, 1997
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