Escargots a la Bourguignonne

Someone once told me a story about the beginnings of the posh little delicacy called escargot. After the French Revolution, two Parisian chefs wanted to introduce something new to their menu that would intrigue tourists and subsequently make extra cash. When translated from French, escargot actually means dirty slimy bag on the ground. French may be sneaky but also incredibly creative. And when enveloped in rich garlicky butter sauce or wrapped in a steaming puff pastry, rich cream, butter and white wine sauce, the dirty slimy bags on the ground, surely transform into blissful mouthfuls of pleasure. The story also goes to say that the original escargots were picked up from the dirty streets of Paris in the rain, at the doorstep of the restaurant where the two chefs worked. They brought them to their kitchen and the rest is history. Whether the story is true or not, good news for us is that we don't have to go snail picking or experiment in order to make them edible. There are so many incredible escargot recipes out there. The only prerequisite is to be adventurous enough to try them in the first place. 

If you are, this recipe will make you fall in love with escargots, unless your love affair with snails has begun a while ago. If that's the case, then expect the spark to be rekindled. Delicate shells of escargots oozing with buttery mixture of garlic, parsley, white wine, shallots and brandy. Spiced with a touch of warm, spicy nutmeg, all immersing the tantalizing, fibrous snail in a warm bath of velvety deliciousness. I like serving it with lemon wedges and slices of baguette. It is that perfect appetizer that will intrigue your guests' taste pallets and get them excited about the next course. Here is the challenge though - try to come up with something even more memorable than your appetizer. If you don't, all your company will talk about is your escargots. On the flip side, one unforgettable dish is a great success and the gift of love (new or rekindled) is priceless. 

Ingredients:

16 tbsp. unsalted butter, softened, 1⁄4 cup minced flat-leaf parsley, 1 tbsp. white wine, 1 tsp. cognac or French brandy, 3 cloves garlic, minced, 1 shallot, minced, Kosher salt, freshly ground black pepper, and nutmeg, to taste, 24 extra-large snail shells, 24 canned extra-large snails, Rock salt, baguette, for serving.

Method:

In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavours meld.

Heat oven to 400°. Spoon about 1⁄2 tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes.

Maple Salmon Pâté with Blue Cheese and Fire Roasted Peppers

As a food journalist I have attended many dinner parties and gatherings. I cooked and dined with the most talented chefs from India, France, Japan, Turkey, Greece, Italy, Egypt, Iran and many other parts of the world that have incredible cuisines. I ate with my hands and with silver spoons. I sat and ate on the floor and at the most meticulously set tables where "haute cuisine" was served. But here is something interesting that I have noticed. There is nothing that excites people more than Hors d'Oeuvres. Food unites people and Hors d'Oeuvres break the ice. May it be a simple a cracker topped with some cheese or a sophisticated artistic creation. People love that first bite they have before sitting down to have the main meal. And if the wine is served to go along with Hors d'Oeuvres... Well, the party is elevated to the next level. 

My Maple Salmon Pâté is a great party starter. It can be served assembled on a piece of baguette or in a bowl with slices of baguette on the side. A good chardonnay or champagne are perfect pairings to go with this starter. Holidays are fast approaching. Serve it at your holiday gathering and watch how quickly compliments to the chef turn into great conversations filled with laughter and cheer. And here is a party favour idea: print this recipe for each of your guests, roll it up and secure it with some ribbon. Let each of your guests take one before they leave your house. Trust me, they will ask you for the recipe the next day. Now they won't have to. 

Ingredients:

3 salmon fillets, 1 fire roasted marinated red pepper (available in a jar), 2 tbsp. maple syrup, 1 tbsp. capers, 1/4 cup of blue cheese, 1/4 tsp. herbes du Provence, pinch of red pepper flakes, splash of lemon juice, 3 tbsp, crème fraiche (or sour cream). 

Method:

Boil your salmon for 6 minutes and let it sit until cool enough to handle. Break it up into small pieces with your hands and set aside.

In the food processor combine the fire-roasted red pepper, maple syrup, blue cheese, capers. herbes du provence and crème fraiche. Add a pinch of red pepper flakes and some lemon juice. Pulse until combined. Adjust salt and pepper to taste. Empty the contents of the food processor into a bowl and add your shredded salmon. Mix and chill overnight. Check for the seasoning and serve with toasted baguette or crackers.