| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cklive05 | 4 | Servings | |
INGREDIENTS
| 6 | T | 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 | T | 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 | t | 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 - [email protected] ~or- [email protected] 10-10-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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