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Dandelion Watercress Timbales with Cajun Crayfish Etouffe

1 c Heavy cream
1 1/2 c Dandelion greens
1/2 c Watercress
2 oz Boursin cheese
5 Eggs
1/4 c Grated Parmesan cheese
1/4 c Fresh chives;, chopped
3 tb Chicken glace (concentrated meat, extrat)

3 tb Olive oil
1 md Onion; finely chopped
1 Red pepper; finely chopped
1 Yellow pepper; finely chopped
3 Stalks celery; finely chopped
2 Bay leaves
1/2 c Chicken stock
1 ts Fresh thyme leaves
1 ts Tabasco sauce
1 ts Worcestershire sauce
4 Fresh tomatoes;, chopped
1/4 c Watercress
1/4 c Dandelion greens
1/4 c Italian parsley;, chopped
1 lb 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 for 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 (inividual 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, 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.

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