Crawfish Thermidor

This was what we had for Mother's Day, with New York strip steak and some zucchini and yellow squash. Matt's Mom brought some delicious pie, and his Dad brought ingredients for making mint juleps.

Submitted By: Kathleen Burton Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 4 "Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish." INGREDIENTS: 1/4 cup butter 1/2 cup sliced fresh mushrooms 1/2 cup white wine 1 pound peeled crawfish 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon red pepper flakes 2 cups milk paprika, for garnish DIRECTIONS: 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins. 2. In a skillet, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the crawfish tails and simmer for another 5 minutes. 3. Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens. 4. Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika. 5. Bake in preheated oven for 10 to 15 minutes or until heated through. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 5/10/2011

Risotto Milanese

Changes: No saffron, added equal measure of mushrooms as onions.

Risotto Milanese

2 1/2 quarts Chicken Stock 4oz (120g) Whole Butter 5oz (150g) Onions 1lb 8oz (700g) Arborio Rice 8 fl oz (250mL) Dry White Wine 1/2 tsp (2ml) Saffron Threads 4oz (120g) Parmesan, grated From: On Cooking, Third Edition

-Bring Chicken stock to a simmer. -Heat three ounces (90g) of the butter in a large, heavy saucepan. Add the onions and saute until translucent -Add the rice to the onions and butter. Stir well to coat the grains with butter, but do not allow the rice to brown. Add the wine and stir until it is completely absorbed -Add the saffron. Add the simmering stock, 4 fluid ounces (120mL) at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4 oz portion. -After approximately 18-20 minutes, all the stock should be incorporated and the rice should be tender. Remove from heat and stir in the remaining 1oz of butter and the grated cheese. Serve immediately.