| 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 - 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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