Yield: 4 servings
Measure | Ingredient |
---|---|
6 tablespoons | Butter |
1 pounds | Fresh morel mushrooms; sliced if large |
½ cup | Minced shallots |
3 \N | Granny Smith apples; cored, and |
\N \N | Julienned with skin attached |
1 \N | Chipolte pepper; dry, minced |
1 tablespoon | Flour |
¼ cup | Calvados |
½ cup | Vegetable stock |
½ pounds | Fresh pencil asparagus tips |
½ pounds | Cooked Lancaster butter noodles |
1 teaspoon | Cracked black pepper corns |
\N \N | 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@...
~or- MAD-SQUAD@...
10-10-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.