Tag: french

Review: Tinned Escargot

Categories Recipes, ReviewsLeave a Comment on Review: Tinned Escargot

I stopped down at my hometown fish market, Great Depths for some scallops as they are my mother’s favorite, and we left with so much more. The thing that I was most excited about was this tinned escargot from Roland’s. I freaking LOVE escargot, I mean how can you go wrong; but I was thinking, “how in the hell can tinned snails be any good?” Well I’m here to let you know the truth.

With the first step of the recipe on the can is also my first barrier. The recipe notes to place the snails in the shell… The can doesn’t come with shells and I later discover you have to buy them seperately. My whole escargot world has been shattered as I just assumed these snails were harvested with their shells. So I decide, screw it I am cooking them in butter and garlic anyways so we will be okay.

In a small crock, I add 2/3 cup melted butter + 2 garlic minced cloves + thyme. I add in the drained escargot and bake at 350F, covered, until the butter is bubbling, about 25 minutes. I served it with some toasted french bread and a crisp white wine.

As surpising as it sounds, tinned escargot was the move! I put on some French jazz and was pretending to be back in Paris. It was buttery, garlicy, and so perfectly savory. I absolutely will be buying it again and I recommend you try it out yourself!

Made with Love,

Hannah

French Loaf

Categories bread, RecipesLeave a Comment on French Loaf

I miss the local Boulangeries in France, with all the amazing pastries and warm baguettes. This recipe is from the NYT Cookbook, and I was thinking that it was for a baguette; I was very wrong. The bread is more of a sandwich bread, not as crispy and crunchy as baguettes are. This is the perfect loaf for weekend sandwiches, garlic bread, or even homemade croutons. Bread-skill wise I give this about a 2.5/5 difficulty.

Ingredients

  • 1 1/8 TSP Active Dry Yeast
  • 1/4 Cup Lukewarm Water
  • 1 Cup Cold Water
  • 2 TBSP Unsalted Butter
  • 3 1/2 Cups All-Purpose Flour
  • 1 TSP Salt

Let’s Get Bakin’

In a small bowl, blend the yeast + lukewarm water until the yeast is dissolved, let sit until foamy.

In a small saucepan, combine the cold water + butter. Heat on LOW until the butter melts.

Combine the flour + salt and mix well. Add in the yeast mixture and combine using a mixer or your hands. Add in the dissolved butter and mix until it forms a ball.

On a lightly floured surface, knead the dough quickly and gently into a ball. Place the dough ball into a buttered bowl and let rest covered for about 30-40 minutes.

After the first rise, turn out into a lightly floured surface and briefly knead and shape into a ball. Return to the bowl and cover and let rest for about 60 minutes, or until doubled in size.

After the second rise, turn the dough out onto a floured surface, roll into a loose ball, and let sit for 5 minutes.

Turn the dough seam side up and flatten with your fingers into a rough rectangle shape. Fold one-third of the dough toward the center of the rectangle, then roll it up like a jelly roll.

Transger the loaf to a baking sheet seam down and the ends folded under. The NYT says the loaf should be about 13 1/2 in long.

Cover with a clean town and let proof again for about 15-30 minutes.

Preheat the oven to 450F. Using a sharp knife cut 3 parallel diagonal slashes in the top of the dough.

Place the baking sheet into the oven and put 4 ice cubes into the floor of the oven. Bake for 5 minutes and then add an additional 4 ice cubes.

Turn the pan and bake for 10 more minues. Reduce the heat to 400F and bake for 15-20 minutes. Remove from the oven and let cool.

Use for sandwiches, make garlic bread, dip in your soup, do whatever you please with it!

Enjoy,

Hannah