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

Potatoes Au Gratin

This was a recipe from tonight: I had a hankerin' for potatoes with cheese- and we'd not made this

for a long time.

Potatoes au Gratin

Recipe Courtesy of Emeril Lagasse

Prep Time:

25 min

Inactive Prep Time:

hr min

Cook Time:

15 min

Level:

Serves:

4 to 6 servings

Ingredients

3 tablespoons butter
2 tablespoons flour
2 cups whole milk
Salt and white pepper
1 1/2 pounds new red potatoes, cooked and sliced 1/2-inch thick
3 ounces grated Cheddar cheese
3 ounces grated Monterey cheese

Directions

Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with
1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour
and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a
spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the
sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the
top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly,

about 8-10 minutes. Remove from oven and cool for a couple of minutes before serving.

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.