Tuesday, September 25, 2007

They ARE called gastropods, after all

Does that mean "delicious feet"? Hmm. Probably best not to think too hard on that one.

On Saturday, my esteemed colleague made the crucial observation that The Fresh Market carries snails – giant snails – pre-stuffed with butter and garlic and parsley.

We popped 10 of them in the oven (425° for 14 minutes seemed to work) as an appetizer for the coq au vin I made Sunday. They were fabulous. As good or better than escargot (funny how adding butter and a French name makes yanking a mucusey slug out of a shell with a toothpick palatable) that we've had at French restaurants in big cities.

You must try them. If only to ensure that they keep stocking them for us.

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