Under the direction of Linda Marrone, the farmers market is the perfect place to find everything, except the escargot, needed for the following recipe. Trust me, the tastes and smells you experience using freshly-harvested ingredients are brighter and more intense. My go-to garlic guy is Arnold Carbone, who co-owns Glorious Garlic Farms with his wife, Rusty. He grows many varieties, and I encourage you all to contact him for all your garlic needs. It has also come to my attention that he has garlic seeds available for those wanting to grow their own. Garlic just adds something special to cooking, and we are fortunate to use Arnold’s garlic year round both at home and at the restaurant. For information, email gloriousgarlic@gmail.com, or call 775-220-2415.
Course: Appetizer Cuisine: Prep Time: 10-15 min. Cook Time: 10 min. Servings:
Escargot (cans may be purchased at Raley’s and come in six or 12 count)
2 tablespoons sweet red onions, finely chopped
1 tablespoon green onion or scallions, finely chopped
1 tablespoon fresh garlic, finely chopped
1/2 pound butter (I prefer Amish or Irish butter, Kerrygold is a great brand, and both these varieties come from grass-fed cows)
1/2 pound freshly-grated Parmesan, Romano or Asiago, or use a blend of all three
Fresh ground pepper
1/4 cup fresh Italian flat-leaf parsley (curly-leaf will work, but Italian parsley has sweeter flavor and less chlorophyll)
1 12-inch baguette
Cut the baguette into slices 1 1/2 inches thick. Once sliced, use a melon baller (or a teaspoon or demispoon) to gently, from the cut center of each slice, remove the bread, leaving a hole approximately 3/4-inch deep. You are creating a divot into which the escargot will seat.
Place prepped slices on a very lightly buttered baking sheet. Lightly brush each baguette slice with a teaspoon of butter and place all in a preheated 350-degree oven for 10-15 minutes, until crunchy and very light brown. Pull out of the oven, and set aside at least one hour.
To make the compound butter, place 1/4 pound of butter, 1/4 pound of the grated cheese and 1 tablespoon of the sweet red onion and 1/2 tablespoon (1 1/2 teaspoons) each of the green onion or scallion and garlic into a food processor. Pulse until thoroughly mixed. Remove ingredients from the food processor and place into another bowl and set aside. There is no need to refrigerate.
Open the can of escargot and thoroughly rinse, drain and set aside.
In a small (six-inch) saucepan, slowly melt 1/4 pound of butter (less what was used to oil baking pan and brush baguettes). Add the remaining garlic and bring to a slow simmer for two or three minutes. Add escargot to the saucepan and bring up to warm/medium warm temperature, approximately two to three minutes. Overheating will cause the escargot to become tough and chewy.
Using a small spoon, “seat” one escargot in each of the baguette medallions. Turn on the broiler. If you do not have a broiler, turn on the oven as high as it will go.
Then take the compound butter and place a 1/2-inch mound over the entire top of the baguette medallions. Sprinkle with remaining cheese and parsley.
Place in the broiler or oven for 10 minutes or until they look slightly brown, melty and cheesy, then remove from oven. Every oven and broiler is different, so adjust accordingly. Set aside and allow to cool, finally placing on a serving platter.
Give each medallion three or four twists of fresh ground pepper.
I recommend serving these with a white Rhône-style wine, either French or domestic or a sauvignon blanc. If you desire or prefer a beer selection, I recommend an IPA.
