| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cklive05 |
4 |
servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 1 |
lb |
Fresh morel mushrooms; sliced if large |
| 1/2 |
c |
Minced shallots |
| 3 |
|
Granny Smith apples; cored, and |
|
|
Julienned with skin attached |
| 1 |
|
Chipolte pepper; dry, minced |
| 1 |
tb |
Flour |
| 1/4 |
c |
Calvados |
| 1/2 |
c |
Vegetable stock |
| 1/2 |
lb |
Fresh pencil asparagus tips |
| 1/2 |
lb |
Cooked Lancaster butter noodles |
| 1 |
ts |
Cracked black pepper corns |
|
|
Salt; to taste |
| 1/2 |
c |
Watercress or baby mustard greens |
INSTRUCTIONS
In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add
shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2
minutes. Add calvados and flambe. Add stock and bring to a boil. Add
asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and
salt, toss. Serve garnished with greens. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8864 broadcast 04-16-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-10-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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