Dandelion Watercress Timbales With Cajun Crayfish Etouffee

DANDELION WATERCRESS TIMBALES WITH CAJUN CRAYFISH ETOUFFEE

Recipe By : GRIT -- JULY 27, 1997

8 Preparation Time :

Categories : Dandelion Fish

Amount Measure Ingredient -- Preparation Method -- -- --

** 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

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

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;

5 minutes, then invert onto plates.

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 - - - - - - - - - - - - - - - - - -