All Free Recipes

Snails, Cretan Style, W/ Vinegar Or Tomatoes

admin — Fri, 25 Feb 2011 10:33:36 +0000

Karen Mintzias —————————–TO PREPARE SNAILS—————————– Wheat, flour and/or thyme Salt ————————FOR FIRST RECIPE, TO SERVE 1———————— 1 lb Snails
1/2 c Olive oil
1/4 c Red wine vinegar
————————FOR SECOND RECIPE, SERVING 1———————— 1 lb Snails
1/2 c Olive oil
Salt 1 Onion; grated
1/4 c Chopped fresh parsley
1 lb Peeled, chopped tomatoes
The Greek gift for having a word for it applies richly to snails, usually called “salingaria” on the mainland, but “hohli” on Crete and “karaoli” on Cyprus. Hohli are a favorite Cretan food, and the delicious cooking methods explain why. Snails are scrupulously avoided except in summer, when they are considered safe to eat. Since snails absorb the odors and taste of foods on which they feed, Cretans catch them after a rainfall, put them in a covered container, and feed them for several days on wheat, flour, and perhaps some thyme. Then the real fun begins. The amounts of the other ingredients in this recipe are based on a pound of snails. One pound of snails serves 1 or 2. First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them. Pour hot water over them to cover and bring to a boil. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam. Drain the snails, then wash in cold water and drain again. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil. Pour in 1/4 cup red wine vinegar for each pound of snails. Remove from heat and stir constantly for a few minutes. Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course. SNAILS BRAISED WITH TOMATOES Prepare the snails for cooking as directed above. In a deep, heavy pan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails. Cover, lower the heat, and cook for 10 minutes, turning once. Add a grated onion and 1/4 cup chopped fresh parsley per pound of snails. Stir over medium heat for a few minutes, then add a pound of peeled, chopped tomatoes for each pound of snails. Cover and simmer for 30 minutes, or until the tomatoes are tender. Serve with fried potatoes and baby zucchini salad. From: “The Food of Greece” by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias

Snails Sommeroise / Escargots A La Sommeroise

admin — Fri, 25 Feb 2011 10:33:36 +0000

100 Snails
Vinegar 2 Thyme sprigs
1/2 Bay leaf
1 Basil sprig
1 Pared orange peel
7 oz Pork rind
1/2 c Olive oil
1/2 lb Fatty bacon
6 Shelled walnuts, ground
4 Canned anchovy fillets
3 Garlic cloves
Salt and pepper 3 tb Flour
6 1/2 lb Whole trimmed spinach leaves
Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. --mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d”Aix-en-Provence. [From "Larousse Traditional French Cooking."]

Snails Sommeroise

admin — Fri, 25 Feb 2011 10:33:36 +0000

Snails Menetrel / Escargots A La Menetrel

admin — Fri, 25 Feb 2011 10:33:36 +0000

1 lb Butter
1/2 c Parsley, chopped
1 tb Crushed garlic
3 tb Shallots, chopped
12 Canned anchovy fillets
1 tb Salt
1 ts Pepper
1 tb Quatre-epices
100 Canned snails
1/2 c White wine (optional)
2 c Fresh white breadcrumbs
Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve. [Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. [From "Larousse Traditional French Cooking."]

Snails Menetrel

admin — Fri, 25 Feb 2011 10:33:36 +0000

Snails Cauderan / Escargots A La Cauderan

admin — Fri, 25 Feb 2011 10:33:36 +0000

6 tb Lard
3 oz Raw country ham
10 Shallots
Fresh white breadcrumbs 1/4 c Dry white bordeaux
Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails
Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."]

Snails Cauderan

admin — Fri, 25 Feb 2011 10:33:36 +0000

Snails Bourguignonne / Escargots A La Bourguignonne

admin — Fri, 25 Feb 2011 10:33:36 +0000

24 Large Paris mushrooms
Salt and pepper 1/2 c Oil
100 Canned Burgundy snails
1/2 c Snail butter
Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]

Snails Bourguignonne / Escargots A La Bourguig

admin — Fri, 25 Feb 2011 10:33:36 +0000

24 Large Paris mushrooms
Salt and pepper 1/2 c Oil
100 Canned Burgundy snails
1/2 c Snail butter
Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms.
Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]

Snails Bourguignonne

admin — Fri, 25 Feb 2011 10:33:36 +0000

24 Large Paris mushrooms
Salt and pepper 1/2 c Oil
100 Canned Burgundy snails
1/2 c Snail butter
Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just
before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]