CHAMPAGNE CREAM SAUCE RECIPES

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SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE RECIPE ...



Seafood Crepes with a Lobster Champagne Sauce Recipe ... image

Provided by Food Network

Categories     appetizer

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 3 to 5 servings

Number Of Ingredients 28

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup warm water
2 large eggs
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1 cup diced yellow onion
1 cup chopped carrots
1 cup chopped celery
1 large shallot, minced
2 tablespoons chopped garlic
2 ounces clarified butter
2 cups white wine
3 tablespoons commercial lobster base
2 cups water
4 cups heavy cream
1/2 cup champagne
4 ounces roux
White pepper
2 ounces clarified butter
2 ounces lobster meat, cubed
2 ounces crawfish tail meat
2 ounces shrimp pieces, large
2 ounces crabmeat
1/2 cup champagne
2 plum tomatoes, seeded and diced
1/2 cup chopped green onions (scallions)
Salt and pepper

Steps:

  • Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
  • To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
  • Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
  • Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.

RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE RECIPE ...



Rigatoni with Sausage and Tomato Cream Sauce Recipe ... image

Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference. Plus:  More Pasta Recipes and Tips 

Provided by Food & Wine

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 1/2 pounds mild or hot Italian sausage, casings removed
1 onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 pound rigatoni
Grated Parmesan, for serving

Steps:

  • In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
  • Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
  • In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.

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