While the Crepe Cookbook has SOME
of the Magic Pan recipes, The FREE
Magic Pan recipes has them all --->
Making crepes is fun and simple. There are different batters one can choose,
regular to flavored with beer. A rule of thumb is to refrigerate batter for at
least one hour prior to making crepes. Coating the pan with a bit of butter to
melt also helps. Usually the first few crepes are a practise run through until
you get the hang of it. All the cookbooks include SAVORY crepes as well as
desserts. Once you get used to making crepes, you can then get CREATIVE
with your stuffings!!!
The round like spatula helps spread the batter, or you can use the regular
pan and "swirl" the batter about.
FRENCH COOKING MADE EASY
ORDER HERE ON AMAZON
Is available used or new. It's one of the
first cookbooks I owned, and opened a
world of opportunity to me. Each recipe
has photo's with easy to follow
directions as well as easy to find
ingredients. I highly recommend this
book!!! Makes a perfect gift for the
If you love escargot as much as I and others do, it can get costly always ordering them in
restaurants. Depending where you live, you might be hard pressed to FIND a restaurant
that serves them, LET ALONE a grocery store!!
There are many recipes for Escargot, but they all follow the same premise. They are
snails sauteed in a very garlicy butter sauce, and then baked. It's wise to serve with some
toasted french bread slices to sop up all that butter too!!
You can buy Escargot Kits, which comes with the can of snails AND Shells. Or you can
order them seperately, if you soak and wash your shells for later use. Soak shells
overnight in hot soapy water, drain well, then put in pot of water with a generous splash of
white vinegar. Boil for several minutes, drain, rinse, air dry. You can repeat this process
several times until they don't smell of garlic butter. Store in zip lock or other container.
Rinse again before using again.
Canned snails are already cooked, and just need to be briefly sauteed in garlic butter
ORDER KIT HERE
ORDER CAN of snails HERE
ORDER Shells HERE
If you go the route of the shells, some also add a spinach soufle (Stouffer's TV dinner) or
garlic spinach puree on the outside of the stuffed shell.
At any rate, you will need to have
ESCARGOT FORKS (ORDER HERE) to pull the snail out, as well as an
ESCARGOT TONG (ORDER HERE) to hold them.
Otherwise you can bake prepared snails in a wide ramekin (or even a pie dish or cake
pan), and dish out. Use a liner if baking in ramekin or escargot plate as described below.
OR you can bake in an
ESCARGOT PLATE (ORDER HERE) that usually has 6 concave circles to put the
prepared snails in before baking. It's best to get the kind with the handle, for ease when
removing from oven with a mit. Since they are HOT, it's wise to line the a larger plate with
some type of cloth napkin, so it doesn't crack the plate or ruin the furnish on your dining
room table. When I worked in restaurants, we used to prepare the snails, put in the
Escargot Plate, top with bread crumbs and FREEZE. When we needed them for an order,
we simply baked them for about 10 min or more till bubbly in a 450*F oven.
Everyone knows Julia Child. She has
written several cookbooks, as well as
had several different TV cooking show
series. She was considered the
innovator for easy French cooking for
MASTERING THE ART OF FRENCH
COOKING ORDER HERE ON AMAZON