1 cup julienned Granny Smith apple.

Cook quenelles, in batches if necessary, in water, flipping and bobbing to submerge occasionally, until cooked through, about 15 minutes, adjusting heat as needed to maintain 170°F.. Heat remaining 1 1/2 tablespoons oil in a large skillet over medium-high.Add mushrooms; cook, stirring occasionally, until lightly browned and tender, 6 to 8 minutes.

Sprinkle with remaining 1/4 teaspoon salt and set aside.. Preheat broiler to high with oven rack 6 inches from heat.Place 2 quenelles in each of 8 (12-ounce) gratin dishes and spoon 1/2 cup lobster sauce into each dish over quenelles.Place gratin dishes on a rimmed baking sheet and broil until sauce begins to bubble and lightly brown, 2 to 4 minutes.

Set hot gratin dishes on serving plates.. Divide mushrooms and crayfish tails evenly among gratin dishes.Sprinkle each dish with 1/4 teaspoon cognac.

Top each with 1 whole crawfish and garnish with parsley..

orange juice concentrate or orange sorbet.Even though the preparation and spot on the map may change, rice has always been on the menu..

Recently, more imports, the internet, and of course, immigrants have made different foods from different cultures more accessible to Americans than ever.But unsurprisingly, my dad still opts for instant rice on pretty much every occasion.

His palate has grown exponentially from when I was a kid, but even when he has me prepare more adventurous meals for him like an asada for Father's Day or a Korean food spread with all his favorite banchan for his birthday, he's eating his bulgogi over Minute Rice.For the asada he might get funky and mix in some cilantro, but you get the idea.