Recipe of the Week
We have a new participant in our Guest Chef series this week – Todd White of Cafe Normandie. Todd is the Chef de Cuisine (in other words the number 2 guy) at Cafe Normandie. That’s right – the same fabulous Frenchtown eatery that is the showcase for all the good things that Georges Johnson (another guest chef) prepares. You know these young upstarts – they want to show everyone that they’re just as good as the boss – and I guess this recipe proves it. Todd says that he’s been told by diners that this particular dish is “better than sex.” I’ll leave that decision up to you.
- 1 dozen large snails
- 3 oz Stilton cheese, cut into small pieces
- 1/2 cup white wine
- 3/4 cup heavy cream
- pinch of diced shallots salt and pepper to taste
- 1 pkg frozen puff pastry (I wouldn’t dream of telling you to make your own – this is perfectly good)
Preheat oven to 425 degrees. Defrost puff pastry according to package directions.
Place 2 large snails in 2″ x 2″ puff pastry squares. Fold corners in and enclose. Place on greased baking sheet and bake in the oven until golden brown, approximately 13-15 minutes.
In a saucepan, place the white wine and shallots. Cook over medium high heat until reduced by half. Add the cream and again reduce by half. Remove from heat and add stilton, stirring until well combined. Add salt and pepper to taste.
To serve, divide the sauce onto 2 plates and place 3 escargot packets on each.
Just the appetizer to serve on a romantic occasion when the dining is a deux!