Monday, November 15, 2010

Duxelle Escarole Farci with Tomato Walnut Ragout

I cannot believe I cooked this for an afternoon snack!
     Some classic French cooking is involved in making this recipe.  The mushroom duxelle stuffed escarole leaves taste nice with the flavors of the ragout.  The tomato ragout has Grecian spice flavors.  Walnuts add a warm comfortable flavor to the ragout.
     Duxelle Stuffing:
     Heat a saute pan over medium low heat.
     Add 3 pats of unsalted butter.
     Add 2 cloves of finely minced garlic.
     Add 1 minced small shallot.
     Saute till the shallots turn clear in color.
     Add 1 1/3 cups of very finely minced mushrooms.
     Gently saute and sweat the mushrooms, till they become tender.
     Add 2 pinches of tarragon.
     Add 2 pinches of marjoram.
     Add 1 small pinch of nutmeg.
     Add sea salt and white pepper.
     Add 1 cup of dry white wine.
     Reduce the temperature to low heat.
     Simmer and reduce, till the liquids evaporate and the stuffing becomes dry.  Stir occasionally to prevent browning.
     Place the duxelle stuffing in a bowl to cool.
     Finely mince the finished duxelle with a chef knife or food processor, till it becomes a paste like consistency.
     Chill the duxelle stuffing, so it becomes stiff.
     Tomato Walnut Ragout:
     Ragout translates to a stirred stew.
     Heat a sauce pot over medium heat.
     Add 1 tablespoon of olive oil.
     Add 1 pat of unsalted butter.
     Add 1 minced garlic clove. 
     Saute till the garlic turns a golden color.
     Add 2 sliced plum tomatoes. 
     Add 1/3 cup of chopped walnuts.
     Add 8 to 10 Italian parsley leaves. 
     Add sea salt and white pepper.
     Add 1 pinch of crushed red pepper.
     Add 1 pinche of cinnamon.
     Add 1 small pinch of cardamom. 
     Saute the ingredients for two minutes while stirring. 
     Add 1/4 cup of dry white wine.
     Add 1 cup of vegetable stock. 
     Add 1/2 cup of tomato puree.
     Bring the ingredients to a gentle boil.
     Reduce the temperature to low heat.
     Simmer and reduce the stew, till it becomes a medium thin tomato sauce consistency.  Stir occasionally.
     Add 1/4 teaspoon of lemon juice.
     Keep the tomato walnut ragout warm over very low heat.

     Duxelle Escarole Farci:
     Blanch 5 large escarole leaves in boiling water, till they become wilted and tender.
     Cool the leaves under cold running water.
     Pat all excess water off of the wilted escarole leaves with a dry towel.
     Spread the duxelle on the leaf tip end of each wilted escarole leaf.
     Fold the side edges of each leaf over the stuffing.
     Roll the leaves up, like making stuffed cabbage.
     Place the duxelle stuffed escarole on a baking pan that is lightly brushed with blended olive oil.
     Brush the stuffed escarole with blended olive oil.
     Roast the escarole in a 350 degree oven till they become hot.
     Duxelle Escarole Farci with Tomato Walnut Ragout:
     Place the roasted duxelle escarole farci on a plate.
     Spoon the tomato walnut ragout on the plate around the stuffed escarole.
     Garnish with an Italian parsley sprig.
     The flavor of the duxelle and escarole is classically rich!  The light amount of cinnamon gives the tomato walnut ragout a very interesting flavor.  This is a nice appetizer or light lunch entree!  Delicious! ...  Shawna

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