ritual

Escargots à la Bourguignonne

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Escargots À La Bourguignonne

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The garlicky butter in this dish is almost as delicious as the escargots themselves, and what better use for crusty bread than sopping up this delicious “snail butter.”
But the main event are the escargots’ tender texture and clean, woodsy flavor.
When I was an apprentice back in the mid-sixties, preparing FRESH snails was a most hated assignment, taking hours to remove the snails from the shells and then cleaning and cooking them, then cleaning and sterilizing the shells. I don’t want to go into the less than pretty details, but it was not a pleasant task and as a young kid of 14 years old I thought I would never in my life eat something as shocking as snails.
Boy, was I wrong 🙂
Nowadays snails are among my favorite appetizers in the World and I order them whenever I see them on a menu, which, sadly, becomes rarer every year. 😦
Luckily, I found that canned snails work just as well and turn this appetizer into one that can be whipped up quickly, economical, anytime. I usually buy a case online which lasts me for about a year.
Traditionally,  Escargots à la Bourguignonne  are served 6 ea or 12 ea in their shells on a special metal or porcelain dish, or, if these are not available, on a heat-proof dish covered with sea salt into which indentions the size of the shells have been pressed to avoid the shells to move or topple over and spill their butter. I would not shy off to buy these dishes for my home, plus the special tweezers to hold them and the tiny two-pronged forks to remove the snails from their shells, but the fact is 6 or 12 snails will not do it for me and the whole ritual makes no sense for me at home alone. So I always serve them in a bowl with lots of the traditional toasted bread on the side.
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Bon Appétit !   Life is Good !
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snail tweezer and fork

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Escargots À La Bourguignonne

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Escargots À La Bourguignonne

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Escargots À La Bourguignonne

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Escargots À La Bourguignonne

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first bite always goes to Bella 🙂

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Easy Does It # 27 – Strawberry Croissant


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While
 I was shopping early this afternoon, I was nostalgically remembering the old German tradition of  “Kaffee und Kuchen”.
In Germany and Austria, between lunch and dinner, there is traditionally a short break for a social gathering around a piece of cake or two (or any other Pastry) and a hot steaming cup of coffee, hot chocolate or tea. This ritual is referred to as Kaffee und Kuchen, Kaffeetrinken, or Kaffeeklatsch. Even these days, it is still quite common to get together with friends and family on Sunday afternoon between 3:00 and 5:00 p.m. to share some cake/pastry and good conversation. Well, I was certainly not going to run home and start baking a cake just for my self, but I had an idea for a simple solution for my craving, so I bought a couple of freshly baked croissants, two small cups of sugar-free chocolate pudding and some fresh strawberries. To assemble these sexy beauties took only about as long as it took to brew a cup of strong Java and both the Java and the pastries were absolutely delightful. I was even able to enjoy the added bonus of having my  Kaffee und Kuchen  outside by the pool, since the sun was behind dark clouds and there was a nice breeze blowing, keeping the temperature pleasant 🙂
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Bon Appetit !   Live is Good !
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More  Kaffee und Kuchen
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More  Easy Does It
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Strawberry Croissants

Strawberry Croissants

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Strawberry Croissants

Strawberry Croissants

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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