|1 pounds||Fresh morel mushrooms; sliced if large|
|½ cup||Minced shallots|
|3||Granny Smith apples; cored, and|
|Julienned with skin attached|
|1||Chipolte pepper; dry, minced|
|½ cup||Vegetable stock|
|½ pounds||Fresh pencil asparagus tips|
|½ pounds||Cooked Lancaster butter noodles|
|1 teaspoon||Cracked black pepper corns|
|Salt; to taste|
|½ cup||Watercress or baby mustard greens|
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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