Escargot – Easy simple and delish!

Everyone that likes Escargot has usually either had it on a cruise, or at a nice restaurant!

What if I tell you, you can make these at home in just a few easy steps, its simple and of course finger-licking delicious 🙂

For this you are going to need (makes 2 servings):

snails

  • 1 can of snails (with no shell) – I used Maitre Jacques escargot, there are 12 snails in a can
  • 1 stick of butter (1/2 cup) – softened
  • 1/4 cup of finely chopped cilantro or parsley (use your favourite), I am a cilantro lover ❤
  • 4 cloves of garlic finely chopped
  • 1/4 teaspoon of salt and 1/4 teaspoon of black pepper
  • a splash of brandy
  • 2 tbsp grated onion
  • Parmesan cheese
  • Puff Pastry and or french baguette

Preheat oven to 350 Deg F

So lets start by making the best part which is the herb garlic butter! Whip up the butter a bit and then add the cilantro, garlic, onion, salt, pepper and brandy and mix well. Then place in the fridge for a little bit so that it starts to solidify again.

Herb Butter

Now its time to put this together, open the can of snails, drain them out and put them to the side.

Dishes and snails

Grab your escargot dishes (easily available on Amazon) or if you don’t have any use a mini cupcake baking tray or if worst comes to worst use a small shallow oven proof dish.

more snails with butter

Remove the herb garlic butter from the fridge, and place half a teaspoon of the butter at the bottom of each dimple, then place a snail and top it up with a full teaspoon of the same.

Puff pastry

Remove the puff pastry from the package, you will just need 1 sheet, and with a shot glass, cut out 12 perfect circles (1 for each snail of course)

Place the escargot dishes on a baking sheet and place the puff pastry circles on the same baking sheet. You could bake them straight on the snails but they tend to fall off while they are puffing up, so its easier to bake them separately and then just gently place them on top with you are ready to serve them 🙂

parmesan cheese

Generously, sprinkle grated parmesan cheese on the snails before placing them in the over and bake for aprox 20 minutes. Remove the puff pastry from the sheet and then broil the snails till they get a nice colour for about 5 minutes

Carefully remove from oven, the dishes will be piping hot!

final result

Gently place the puff pastry on each and serve with extra sliced french baguette if needed as you will for sure want to scoop up all that delicious herb garlic butter !!!!!

Now its time to pour a glass of wine, sit back and enjoy!

 

 

 

 

Oh la la – Escargot pour dîner, mon amour

My hubby and I love Escargot and the only time we get to have it is when we are on vacation, on a cruise or out for dinner and today I decided to change that!

There is no reason why we can’t have it at home! Whenever we want to and at a lower cost of course :-)!

So I embarked on the assignment of making Escargot as an appetizer for my honey and I for tonight, which fits in perfectly with a farewell dinner as he embarks on yet another one of this travels.

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I had to improvise as I do not own Escargot Dishes but thanks to my Uruguayan heritage, my mother had lovingly gifted me what we call a Provolera and that is what I used today! I will address how we use our Provolera in another blog as Provolone cheese deserves its own credit!

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Ok back to the escargot, for it I used:

  • 1 stick of butter
  • 1/2 cup of chopped parsley
  • 1/2 cup of chopped garlic
  • salt and pepper
  • 1 can of snails (already cooked)
  • 1 french baguette

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Whip the butter with the parsley, garlic, salt and pepper and place in the fridge for a few hours for the flavors to mix nicely.

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Grab your Escargot dish or in this case your Provolera and place one snail in each dimple and top with a  1 or 2 loaded teaspoons of the butter mixture.

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Pre-heat oven to 400 Deg F

Place Escargot in the oven for about 8 minutes or until butter is bubbling nicely and in addition I put the broiler on for a few minutes to give it a nice finish, you can also warm your bread at the same time so that its nice and crunchy.

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Serve immediately with sliced french bread and enjoy this fingerlicking experience! Bon Appetite! And fingerlicking it was, as you can see it’s all gone!

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