| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 1 |
lb |
Fresh morels, 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.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8864 Posted to MC-Recipe Digest V1 #591 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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