Stuffed Shells with Asparagus Sauce

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This is pictured on the cover and looks delicious!

 

 

* Exported from MasterCook *

 

Stuffed Shells with Asparagus Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound jumbo shells

8 ounces mushrooms

1 tablespoon olive oil

2 teaspoons butter

1/2 cup minced shallots

2 teaspoons minced garlic

8 ounces tempeh -- crumbled

1/4 cup cognac

3 1/2 cups mushroom stock

1 teaspoon dried thyme

1 1/2 teaspoons salt

1 teaspoon quatre epices

2 tablespoons minced fresh parsley

1/4 cup grated Parmesan cheese -- (optional) or use grated soy

mozzarella

1 small russet potato -- peeled and cubed

2 leeks -- chopped

1 pound asparagus

2 teaspoons lemon zest

3 tablespoons minced tarragon leaves

1/4 cup additional stock or milk -- (1/4 to 1/3)

10 romaine lettuce leaves

 

Yield: 6 servings * Prep Time: 50 minutes * Cooking Time: 20 minutes

 

The fresh bite of lemon zest and sweetness from tarragon combine with asparagus

to give an interesting undertone to the dish. You may use jumbo shells or

manicotti.

 

1. In a large saucepan, bring 4 quarts of water to a rolling boil. Stir in the

shells. Cook, stirring gently and frequently to prevent sticking, until they are

almost al dente, about 8 minutes (they will cook more after being stuffed). Once

cooked, gently pour the shells into a colander and carefully run cold water over

them to stop their cooking. Place them open side down on a clean kitchen towel

to drain.

 

2. Mince the mushrooms into tiny dice (see page 35). Place them in the center of

a clean kitchen towel. Draw the comers of the towel together, then twist it to

form a ball. of mushrooms. Hold the towel over the sink and continue to twist

and squeeze the towel to extract as much liquid from the mushrooms as possible.

 

3. In a 10-inch skillet, heat the oil and butter over medium high heat until the

butter melts. Add the shallots and cook, stirring constantly, until they

glisten, about 1 minute. Reduce the heat to medium and continue to cook,

stirring frequently, until they are very soft, but have not browned, about 8

minutes. Add the mushrooms and garlic, then cook, stirring often, until the

mushrooms have softened and most of the liquid they release has evaporated,

about 8 minutes.

 

4. Stir the tempeh into the mushroom mixture. Increase the heat to high and,

after the tempeh is sizzling, add the cognac. Cook, stirring constantly until

the smell of alcohol has evaporated, about 1 minute. Reduce the heat and stir in

1/2 cup stock, the thyme, 1 teaspoon salt, and the quatre epice. Cook, stirring

occasionally until all liquid has cooked off, about 5 minutes. Remove the tempeh

from the heat and mix in the parsley and Parmesan. Taste and adjust the

seasonings. This filling can be prepared up to 3 days in advance if refrigerated

in an airtight container.

 

5. In a 2-quart saucepan, combine the remaining 3 cups of stock, potatoes and

leeks. Bring to a boil, then reduce to a simmer and cook, covered and stirring

occasionally, until the potatoes are easily mashed when pressed against the side

of the pan, about 15 minutes. Meanwhile, break off and discard the woody part of

each stalk of asparagus. Chop the remaining asparagus into 1- to 2-inch pieces.

Add them to the cooked potatoes and continue to cook, stirring occasionally

until they are tender, but still retain an attractive green color, about 12

minutes. Immediately transfer this sauce mixture to a food processor fitted with

the metal chopping blade or to a stainless steel bowl and allow it to cool,

uncovered, for at least 5 minutes. (It may cool completely, but in either case

it must remain uncovered in order for the asparagus to retain its color.) Puree

the sauce, scraping down the sides of the processor bowl as necessary, until it

is absolutely smooth. Return the sauce to a saucepan and, if desired, thin with

additional stock or milk. Whisk in the lemon zest and tarragon.

 

6. Line 2 layers of a bamboo steamer (or use a makeshift steamer, page 6) with

lettuce leaves. Divide the filling evenly among the shells, piling it up high in

each shell. Arrange the shells, filling side up, on the lettuce leaves. Place

the steamer racks over rapidly boiling water and cook, covered, for 5 minutes.

Meanwhile warm the sauce to piping hot. To serve, either spoon the sauce onto

individual plates and arrange the shells on top of the sauce, or bring the

shells in the bamboo steamer to the table and serve from the steamer with the

sauce in a sauce boat.

 

Cook's Note: Quatre epices is a French seasoning often used in pates, sausages,

and stuffings. It is sold commercially in most fine supermarkets.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 204 Calories; 8g Fat (35.9% calories from

fat); 12g Protein; 20g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 623mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0