Dandelion Watercress Timbales With Cajun Crayfish Etouffee

Recipe Ingredients

		** timbales **
1 cup	237ml	Heavy cream
1 1/2 cups	355ml	Dandelion greens
1/2 cup	118ml	Watercress
2 oz	56g	Boursin cheese
5		Eggs
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1/4 cup	36g / 1.3oz	Fresh chives - , chopped
3 tablespoons	45ml	Chicken glace - (concentrated meat, extract)
		** etouffee **
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Red pepper - finely chopped
1		Yellow pepper - finely chopped
3		Celery - finely chopped
2		Bay leaves
1/2 cup	118ml	Chicken stock
1 teaspoon	5ml	Fresh thyme leaves
1 teaspoon	5ml	Tabasco sauce
1 teaspoon	5ml	Worcestershire sauce
4		Fresh tomatoes - , chopped
1/4 cup	59ml	Watercress
1/4 cup	59ml	Dandelion greens
1/4 cup	36g / 1.3oz	Italian parsley - , chopped
1 lb	454g / 16oz	Cooked crayfish tail meat
1		Cooked crayfish - , for garnish

Recipe Instructions

(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 dandelion mixture into egg mixture. Add Parmesan cheese, chives, salt and pepper to taste, and blend well.

Preheat oven to 350F Grease eight (4-oz.) ramekins (individual 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, dandelions 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 about 10 minute, then spoon around timbales. Garnish with reserved whole crayfish and serve. This dish may be served warm or chilled.

Source:
GRIT -- JULY 27, 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.