Sharon BrownBefore we dive into the delightful world of Barefoot Contessa Escargot, let’s talk pairings. This rich dish deserves a companion that complements its savory, buttery flavor. Here are a few options that can elevate your dinner:
Perfect for scooping up the buttery sauce. The texture and slight chewiness of the bread balances the softness of the escargot.
A simple, crisp salad with vinaigrette cuts through the richness. Try adding fresh tomatoes, cucumbers, and a zingy lemon dressing.
Pairing this dish with a chilled Sauvignon Blanc can enhance the flavors. The acidity in the wine will match the richness of escargot perfectly.
Roasted bell peppers, zucchini, and asparagus can add a smoky dimension that works marvelously with the buttery sauce.
Ah, escargot! Just the name brings a hint of fancy dining right to the table. One night, I found myself craving an experience reminiscent of my recent trip to Paris. The buttery, garlicky goodness from a quaint French bistro was calling. Fortunately, I had Barefoot Contessa’s escargot recipe tucked away.
Not only does it promise to transport you straight to a Parisian terrace, but it also draws from Ina Garten’s expertise, ensuring that your culinary adventure is grounded in tried-and-true techniques. So, grab your kitchen gear, and let’s make a little magic happen!
What is Barefoot Contessa Escargot?
Barefoot Contessa Escargot is a recipe created by renowned chef Ina Garten. This dish features tender snails tucked in their shells, enveloped in a succulent garlic butter sauce with a sprinkle of fresh herbs.
It’s a classic starter that’s both impressive and approachable. Whether you’re hosting a dinner party or simply indulging at home, this recipe invites everyone to experience a taste of luxury.
Why This Recipe Works
Luxurious Flavor Profile: The combination of garlic, butter, and fresh herbs creates an amazing flavor. It’s rich yet fresh, making it irresistible.
Simplicity in Preparation: Despite its high-end reputation, this dish is surprisingly easy to make. With a few straightforward steps, you’re set to impress.
Versatility: Whether served as an appetizer or a standout side dish, escargot can fit seamlessly into your menu. Its rich taste pairs wonderfully with many foods.
Quality Ingredients: This recipe shines because of fresh, quality ingredients you might already have in your pantry. If you care about quality, using the right products elevates the dish.
Ingredients You’ll Need to Make This Barefoot Contessa Escargot
To whip up a stunning plate of Barefoot Contessa Escargot, gather these ingredients:
- 1 15-ounce jar or can escargots, drained and rinsed thoroughly
- 2 medium shallots, finely minced
- 2 large cloves of garlic, finely chopped
- 10 tablespoons unsalted butter, softened, divided
- 1 tablespoon extra virgin olive oil
- 1/4 cup dry white wine
- 3 tablespoons freshly chopped parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional, for a mild kick)
- Zest of 1 lemon (optional, for a fresh citrus note)
- 1/2 cup grated Parmesan cheese
- 1 crusty baguette, sliced
How to Make These?
Ready for the fun part? Let’s bring this dish to life!
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Getting it hot and ready is key to achieving that perfect buttery finish.
Step 2: Prepare Your Garlic Butter
In a mixing bowl, combine 8 tablespoons of softened butter, minced shallots, chopped garlic, chopped parsley, rosemary, thyme, salt, black pepper, garlic powder, and optional red pepper flakes. Mix until blended.
Step 3: Assemble the Escargot
If you’re using escargot shells, lay them on a baking dish. If not, a gratin dish will work just as well. Place one escargot in each shell (or in the dish) and fill it with the garlic butter mixture.
Step 4: Add White Wine
Pour the white wine around the escargots in the baking dish. This will add moisture while they bake and enhance the dish’s flavor.
Step 5: Top It Off with Cheese
Sprinkle the grated Parmesan cheese over the escargots nestled in their shells. The cheese adds another layer of richness.
Step 6: Bake
Place the dish in the oven and bake for about 15 to 20 minutes, or until the butter is bubbling, and the tops are golden brown. Your kitchen will smell heavenly.
Step 7: Serve with Baguette
Once it’s out of the oven, let it cool for just a minute. Serve immediately with slices of crusty baguette for dipping.
Tips
Choosing Quality Escargot: If you can, select live snails from a reputable source. Otherwise, canned or frozen options work great too.
Butter Temperature: Ensure your butter is softened, not melted, when mixing. This keeps it fluffy and allows for even distribution.
Experiment with Herbs: If you have other fresh herbs on hand, feel free to add those too! A hint of basil or tarragon could add a delightful twist.
Serve Hot: Escargot is best enjoyed fresh from the oven. The flavor diminishes as it cools.
Don’t Forget the Baguette: It’s essential for soaking up that terrific garlic and herb butter. It’s not just decoration; it’s a must-have!
How to Store the Leftovers?
If by chance you have leftovers, store any remaining escargot in an airtight container in the refrigerator. Try to eat them within two days for the best flavor.
Just reheat them in the oven at 350°F (175°C) for about 10 minutes, and you’ll be back in Paris!
Recommended Side Dishes for Barefoot Contessa Escargot
Pairing side dishes can really round out your meal. Here are a few to consider:
Garlic Bread: No surprise here! The buttery, garlicky goodness pairs perfectly with the flavors of escargot, plus it helps soak up the delicious juices.
Creamy Polenta: This comforting dish adds a wonderful textural contrast. The creaminess complements the richness of escargot beautifully.
Ratatouille: A delicious vegetable medley brings freshness and vibrant colors to the plate. It’s a classic French side that plays well with escargot.
Wine-Infused Risotto: Rich and creamy risotto made with white wine matches the elegance of escargot and makes for a luxurious dining experience.
Substitute Options for the Ingredients
Can’t find some ingredients? No worries! Here are some substitutes:
Escargot: If escargots aren’t available, consider substituting with mushrooms or large shrimp. They can provide a similar texture and soak up the flavor well.
Shallots: If you don’t have shallots, finely chopped onions can work in a pinch. They might add a bit more bite but will still bring flavor.
Fresh Herbs: No fresh herbs? Dried herbs can work too; just use about a third of the amount. They’re more concentrated in flavor.
Parmesan Cheese: Grated Pecorino Romano or Gruyère cheese can serve as an elegant substitute, bringing a different yet delightful taste.
Barefoot Contessa Escargot Recipe
Equipment
- Oven
Ingredients
- 1 15- ounce jar or can escargots drained and rinsed thoroughly
- 2 medium shallots finely minced
- 2 large cloves of garlic finely chopped
- 10 tablespoons unsalted butter softened, divided
- 1 tablespoon extra virgin olive oil
- 1/4 cup dry white wine
- 3 tablespoons freshly chopped parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes optional, for a mild kick
- Zest of 1 lemon optional, for a fresh citrus note
- 1/2 cup grated Parmesan cheese
- 1 crusty baguette sliced
Instructions
- Set your oven to 400°F (200°C). Getting it hot and ready is key to achieving that perfect buttery finish.
- In a mixing bowl, combine 8 tablespoons of softened butter, minced shallots, chopped garlic, chopped parsley, rosemary, thyme, salt, black pepper, garlic powder, and optional red pepper flakes. Mix until blended.
- If you’re using escargot shells, lay them on a baking dish. If not, a gratin dish will work just as well. Place one escargot in each shell (or in the dish) and fill it with the garlic butter mixture.
- Pour the white wine around the escargots in the baking dish. This will add moisture while they bake and enhance the dish’s flavor.
- Sprinkle the grated Parmesan cheese over the escargots nestled in their shells. The cheese adds another layer of richness.
- Place the dish in the oven and bake for about 15 to 20 minutes, or until the butter is bubbling, and the tops are golden brown. Your kitchen will smell heavenly.
- Once it’s out of the oven, let it cool for just a minute. Serve immediately with slices of crusty baguette for dipping.
Notes
- Choosing Quality Escargot: If you can, select live snails from a reputable source. Otherwise, canned or frozen options work great too.
- Butter Temperature: Ensure your butter is softened, not melted, when mixing. This keeps it fluffy and allows for even distribution.
- Experiment with Herbs: If you have other fresh herbs on hand, feel free to add those too! A hint of basil or tarragon could add a delightful twist.
- Serve Hot: Escargot is best enjoyed fresh from the oven. The flavor diminishes as it cools.
- Don’t Forget the Baguette: It’s essential for soaking up that terrific garlic and herb butter. It’s not just decoration; it’s a must-have!
Nutrition
Frequently Asked Questions
Conclusion
The Barefoot Contessa Escargot recipe encapsulates richness, flavor, and culinary adventure, all while being uncomplicated to make. Trust me, serving this dish will not only elevate your dinner table but also wow your guests.
Pair it with a fresh salad, a crisp glass of white wine, and your favorite sides for an unforgettable meal. Culinary movement is a wonderful experience, offering a taste of cultures and techniques that inspire chefs of all levels. So, go ahead and take the plunge; indulge in this dish. You deserve it!
