We decided to embrace the social aspect of this eating style more and invited my parents and brother’s family yesterday for dinner.
We enjoyed some fresh-baked home-milled whole grain bread, escargot cooked with olive oil instead of butter and lots of fresh herbs and garlic, marinated white anchovies on granny smith sliced apples, and (not pictured) roasted rainbow carrots with tahini sauce. We enjoyed a couple of glasses of wine as well.
It felt very decadent, but didn’t leave us feeling groggy or overstuffed. Snails are land mollusks and have a nutritional profile similar to seafood.
The bread was made using the Yeasted Loaf recipe found in Flour Lab by Adam Leonti.
The snails were purchased canned, cooked on a low heat in olive oil with garlic until tender and topped with fresh herbs (oregano, thyme, dill, parsley, basil, chives) which where infused with olive oil.
The marinated anchovies where placed on thinly-sliced apples and sprinkled with some Hawaiian red salt.
The carrots white peeled, costed in olive oil and a bit of sea salt and roasted in the air fryer at 400f for 25 minutes.
The tahini sauce was sesame seeds, juice of half a lemon, salt, a little toasted sesame oil, and cold water blended together until smooth and emulsified.
We enjoyed it with a bottle of medium Riesling and a bottle of Vinho Verde.
by HealthWealthFoodie