Originally, this weeks post for Country Roads’ Good Feast blog was going to be about my love of vintage Pyrex. But, with crawfish season just around the corner, they decided to run my recipe and pictures of a dish I prepared earlier in the week. The Pyrex article and photos are still in the proverbial hopper, so they should run in a week of two. Everyone seems to be more interested in food anyway, so I’ll just get out of the way and let the pictures do the talking. Below is your ingredient list if you are interested in making this dish. You can follow the link here to the full recipe over at Country Roads Magazine.
1 lb Crawfish tail
1 tsp Dried Thyme
1 tbsp Fresh, chopped Tarragon (I like the Mexican variety because it grow here) If you have some extra sprigs, hold them back for garnish
I large onion, medium dice
4 Garlic cloves, minced
1 tbsp Butter
1 cup White Wine (whatever you have around that isn’t too sweet)
¼ cup Manzanilla Sherry
2 tbsp Salt
2 tsp Freshly ground black pepper
½ lb White Mushroom, thinly sliced
½ lb Cremini Mushrooms, thinly sliced
¼ cup Canola Oil
¼ cup + 1 tbsp Unbleached Flour
½ cup Finley grated (microplaned) parmesan cheese
1 cup Heavy Cream
1 lb Dried Linguine
