Easy Escargot

Serves: two as an entree, three or four as a side, or a small gathering as an appetizer
Prep time:  twenty-five to thirty minutes

1 dozen escargot-acceptable (i.e. edible) snails
1/2 stick of butter, and possibly some olive oil (explained later)
2 shallots, thinly sliced
3 cloves garlic, well minced
Herbs d'Provence, salt, and pepper

Directions:

Preheat the oven to 400 F.  In a shallow foil-covered pan place your snails in close proximity to one another (but not quite touching).  Melt your butter in either the microwave or on the stove top, then pour atop the snails along with the shallots, garlic, herbs et al.  Ideally the liquefied butter should cover the snails completely; if not, add some olive oil (or consider using a smaller pan, if possible; the idea of using foil cupcake cups did occur to me).  Place in the oven; they should take between twenty and twenty-five minutes to cook, but the key is that the butter/oil begins to boil (so keep an eye on things).  A delightful summer dish, escargot goes well with tossed pasta or really any sort of light food as strikes your fancy.  And enjoy!

Phenomenal Leek Soup

There's more to life than short stories and depravity; in addition to drinking coffee, I enjoy a bit of cooking now and then.  I don't know about the rest of you, but before doing a bit of bitterly cold pub-crawling I enjoy a spot of good soup and bread.  Here's a recipe I've tried from off of the http://www.aftouch-cuisine.com site[i], with only a few minor alterations.

Preparation time:  about 45 minutes

Serves:  fourish

Y'all {the royal You} will need:

3/4# leeks [about 4]

3/4# potatoes [I use Yukon Gold]

3 oz butter [lightly salted]

1 1/4 cup of heavy cream

2 litres water

some thyme and two bay leaves

salt and black pepper to taste

Optional Ingredients:

1 cup chopped fresh mushroom

1/2 chopped sweet vidalia onion

1 clove garlic

croutons & cheese to garnish

Directions:  finely chop up your leeks {keeping the white and whitish bits} and potatoes {I keep the skins on mine}.  In your pot, melt the butter and add yon leeks.  Cover and let simmer for 5 or 6 minutes.  Add the potatoes, water, et al and bring to a boil.  Reduce heat and simmer for 30-35 minutes.  If you planned to have garlic bread etc. on the side {recommended!} you may take this time to prepare it.  Fish out your bay leaves and {this is important} stir in the cream until fully incorporated.  Voilà!  Garnish with ample whathaveyou, and enjoy.

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[i] A fantastic collection of recipes, by the way.  If you like French cuisine, give’r a go.