S2 E3 | French Cooking Made Simple: Perfect Dinner Party Guide | The French Made

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: cheap red wine

Non-alcoholic options are lower in calories.

Prepare a shaker and add a couple sprigs of fresh dill.

Add 3/4 ounce of freshly squeezed lemon juice to the shaker.

Pour in 1/3 ounce of egg white and muddle the ingredients together.

Add 1 1/2 ounces of gin to the shaker.

Pour in 1/4 ounce of pastis and 1/2 ounce of orgeat syrup.

Muddle the mixture again to combine the flavors.

Fill the shaker with ice and shake to chill the mixture.

Strain the mixture into a copa glass and garnish with a sprig of dill.

Melt some butter in a pan over medium heat.

Add about 1 pound of baby spinach to the pan and cook until wilted, then set aside to cool.

Squeeze out excess moisture from the spinach using paper towels.

In the same pan, add more butter and crushed walnuts over medium heat.

Add anchovy paste and orange rind zest to the pan and mix well.

Add the canned snails to the pan and cook for about 2 minutes.

Pour in 1/2 cup of heavy cream and season with salt, nutmeg, and black pepper.

Cook the mixture for another 2 minutes, stirring well.

Add the squeezed spinach to the pan and mix everything together.

Turn the heat to low and prepare to plate the dish.

Turn on the broiler in your oven.

Spray an escargot dish or a casserole dish with cooking spray.

Place one snail in each divot of the dish and drape the spinach mixture around them.

Top with shredded Gruyère cheese and place under the broiler for 3-4 minutes until golden and bubbly.

Remove from the oven and garnish with parsley before serving.

Serve with baguette on the side.

Cooking Techniques

Equipment Needed

Spice Level: