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SEAFOOD BISQUE
2008-09-16 06:03:00 1/2 c. onion, chopped1/2 c. celery, sliced1/4 c. butter1/2 c. flour4 1/2 c. water1 chicken bouillon cube1 tbsp. ketchup1 bay leaf1 tsp. seasoned salt1 1/2 c. (two 6 oz. cans) crab meat or shrimp and juice1 c. undiluted evaporated milk Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes. Add seafood and juice; stir to break up meat. Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature; do not boil. Makes 7 1/2 cups.
By: Seafood Recipes
BUTTERNUT SQUASH & SHRIMP BISQUE
2008-07-06 06:27:00 1/2 stick butter1 c. diced onion1/4 c. plain flour3 c. chicken stock3 c. peeled & diced butternut squash3 bay leaves1 can cream of chicken or celery soup1 c. whipping cream1 lb. sm. peeled, uncooked shrimp Melt butter in heavy large saucepan, over medium-low heat. Add onion and cook until transparent, stir occasionally for about 10 minutes. Add flour and stir 3 minutes. Add stock and bring to a boil, stir constantly. Add squash and bay leaves, simmer until squash is very tender about 15 minutes. Blend in can of soup and whipping cream. Season to taste and remove bay leaves. Puree soup in blender. Before serving, add shrimp and heat on low. Pumpkin can be substituted for squash. Sprinkle with nutmeg.
By: Seafood Recipes
Seafood Bisque II
2007-12-18 03:33:00 2 cup dry white wine 1 bay leaf 1 onion, roughly chopped 1 clove garlic 2 ribs celery 1 lobster (1- 1 1/2 lb) 12 shrimp in the shell 24 mussels, well scrubbed 12 sea scallops 4 cup heavy whipping cream 1 cup milk 1 tsp dried thyme 1 Tbsp minced fresh parsley 1/4 tsp dried rosemary 1 cup fresh spinach, chopped 1/2 cup grated carrot salt pepper 1/2 tsp fresh lemon juice Combine ...
Roasted Pumpkin and Onion Bisque (Soup) - Thanksgiving Appetizer!
2007-11-16 19:01:00 As we drift into longer and more chillier nights, and await the first snow, our tongues and minds crave for something hot, comforting and tantalizing. And with Thanksgiving round the corner, we are also looking for recipes that would fit the occasion. And this is one time of the year when you cannot ignore pumpkins, which are mainly cultivated in western hemisphere, and are commonly found in North America, Europe, Australia, New Zealand and India. Honestly, I haven't been a great fan of using this in my recipes, maybe because I haven't developed the taste for it. But 3 days ago I tried the pumpkin soup at my cafe and the flavor struck a chord. It was creamy, rich, a bit of sweet with a touch of onions and savored with italian herbs. And the mere look of the bisque was inviting and soothing at the same time. So I thought I have to share this with my other readers who might have shied away from pumpkin recipes just like me and would never realize how wonderful this recipe could be! ...
By: Fun and Food
Asian Spiced Winter Squash Bisque
2007-11-07 07:31:00 Winter Squash BisqueWhile on vacation recently, my long time friend and fellow chef, Kevin Cousinfrom Virtuoso Restaurant asked me to help himout on a busy night when he was short handed.He is a fine chef and a stickler for great ingredients andtechnique. He reminded me it's about that time of theyear to start highlighting some of the Winter Wonderslike Acorn, Hubbarb, or Butternut Squash and Pumpkin.Pick any winter squashes or sugar pumpkin for this recipe,I like to use a vegetable peeler to peel the skin offbut feel free to use a paring knife or your own favoritemethod. Don't throw out the seeds, rinse them clean ofall the pulp and strings and roast them on a cookiesheet in a 350 degree oven for about thirty minuteswith a little olive oil, salt and seasoning like 5 spice,togarashi or cajun seasoningMy recommended garnish for this dish is cinnamon flavored croutonsor "frizzled wontons" and a drizzle of creme fraiche.2 lb or 5 cups of Winter Squash, peeled and chopped3 tablespo...
Pumpkin Apple Bisque
2007-10-14 21:32:00 This weekend it finally feels like fall has set in. A cool breeze in the air. I thought this pumpkin apple bisque would go nicely for a light Sunday meal. Ingredients 3 Stalks celery, chopped 3 Shallots, Sliced 3 Granny Smith Apples, Peeled, Cored and Sliced 16oz. Apple Juice 36oz. Pumpkin Puree 32oz. Milk 6oz. Maple Syrup 4oz. Brown Sugar 1Tbs. Cinnamon 1Tbs. Allspice 1Tbs. Nutmeg 6oz. Apple ...
By: Chef Tom Cooks
Delightful squash bisque
2007-10-13 07:52:00 One of the best things about Fall - squashes! So many varieties, so many of them, makes me so happy! This was something I cooked up for Stephanie & Shawn a few days ago and never got around to posting. Which would be a crime of sorts since the bisque turned out so rich and flavorful, it deserves a post! :)The last batch of squashes I got were from (surprise!) Fred Meyer - it was an emergency pitstop for some fruit and I just happened to (literally!) stumble upon this motley assortment of squashes of all shapes and sizes! I ended up buying several delicata squashes that day, one of which went into this bisque that I adapted from a recipe from Best-ever Soups by Anne Sheasby.Roasted Squash and Garlic Bisque ( 4 servings)======================-=====1 medium sized delicata squash8 -10 cloves of garlic1/2 vidalia - chopped into big chunksa few fresh thyme sprigs2 T olive oil1 T fresh ground pepper1 t fresh ground coriandera few orange mint leaves - choppedkosher saltHeat the oven to 4...
Crab Tomato Bisque
2007-08-31 13:02:00 2 cup fat-free half-and-half or1 skim milk2 cans condensed tomato bisque1 soup1/2 cup dry white wine8 oz package frozen crabmeat,1 thawed and well drained Heat half-and half and soup just to boiling in 3-quart saucepan over medium heat. Stir in wine and crab-meat. Heat until hot (do not boil) 2 grams fat per serving
By: Seafood Recipes
Red Lobster's Dungeness Crab Bisque
2007-08-15 13:28:00 Red Lobster's Dungeness Crab BisqueServing Size: 4Ingredients:1 tablespoon minced onion2 tablespoons butter or margarine2 tablespoons flour2 cups chicken broth2 cups half-and-half1 pound Alaska dungeness crab meat -- thawed if necessarySalt -- to tasteChopped parsleyCooking Directions: Saute onion in butter.Add flour; cook and stir 1 minute.Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.Break crab into chunks; add to broth.Salt to taste.Heat thoroughly.Garnish with parsleyThis recipe yields 4 to 6 servings.
By: Secret Recipes
Bisque Power Plant Radiator
2007-07-03 12:14:00 No weeding, no watering, no work. This 2 metre high electric radiator is a top contender for Hot Tub of the Year award.Available with a stainless steel base and aluminium finish plant.Price: £2616.0010% OffNow only £2354.40 :)Visit site www.nest.co.uk
By: blue decor
New Bisque Work Fresh From the Kiln & Blogaversary Give-away
2007-04-25 17:02:00 I just love the top view of this one.Yesterday was a dreary day in the Denver metro region. We received about 2" of rain in less than a 24 hour period. While I'm not complaining about the moisture because Colorado sure can use it to replensish the aquifers, I was happy to wake up to clearing skies this morning. I celebrated by unloading my kiln full of new bisqued porcelain pots and by taking my dog outside on a nice long walk this morning.I did spend the rainy day yesterday in the perfect place. I chaperoned a field trip to the Denver Art Museum. I'm embarrassed to say that this was my first visit since the new Daniel Libeskind addition was opened. I need to go back by myself because I missed so much in my efforts to stop the 8 & 9 year olds in my charge from setting the alarms off. In fact, one very wise security guard became our personal detail whilst in the RADAR Exhibition - Selections from the Collection of Vicki & Kent Logan. It was a pretty intense grouping of art ...
Lobster Bisque I
2007-03-19 14:32:00 INGREDIENTS 2 1-lb. cooked lobsters 1 cup lobster stock 4 tbsp. clarified butter 1 tbsp. tomato paste 1 med. minced onion 1 each bay leaf 1 lg. minced carrot 1 sprig fresh thyme 1 tsp. chopped garlic clove 1/4 cup brandy 1 stalk minced celery 2 cups heavy cream 2 tbsp. flour 1/4 tsp. paprika 1/2 cup dry sherry salt and pepper to taste INSTRUCTIONS Remove all meat and tamalley from lobster shell. ...
Lobster Bisque II
2007-03-19 14:24:00 A delicious lobster bisque recipe. INGREDIENTS: * 1 to 2 cups cooked lobster meat, about 1 small lobster * 1/3 cup dry sherry * 1/4 cup butter * 3 tablespoons flour * 3 cups milk * 1 teaspoon ...
Bellhurst Castle Butternut Squash & Apple Bisque
2007-03-08 23:41:12 This recipe is from Chef Allen A. Braga who is featured at Edgar’s Restaurant - located at Bellhurst Castle in Finger Lakes, NY This is the first soup Chef Allen learned to make. His friends, David & Peter in New York, served it during a dinner and he fell in love. It is the perfect way to celebrate the winter. Butternut Squash & Apple Bisque 4 ? 6 cups chicken stock 1 large butternut squash, peeled and cubed 2 medium tart green apples, peeled and cubed 1 medium onion, chopped 1 tsp sugar 1 Tbsp fresh rosemary, coarsely chopped black pepper - 2 Tbsp butter (optional) 2 Tbsp flour (optional) 2 Tbsp sherry (optional) - 2 egg yolks (optional) 1 cup heavy cream, room temperature (optional) Combine the first eight ingredients in a heavy, large saucepan. Bring mixture to a boil, then reduce heat and simmer until squash is tender (about one hour). Puree in the blender. Note: you can stop here for a dairy-free, gluten-free and alcohol free version Melt butter and whisk in ...
Munchies from Ben: Tarragon scented Oyster, Aparagus Bisque
2007-03-03 15:13:02 Ben using his toolbox to make Duck Confit This is the first in a series of recipes from my brother Ben, a talented up-and-coming chef in Atlanta. A graduate of Johnson and Wales in Charleston, Ben... Read more >>
Creamy Clam Bisque
2007-01-23 15:53:01 Serves 6-85 slices bacon, cut into 1-inch pieces1 large onion, chopped 1 c chopped celery 4 c diced Yukon Gold potatoes1/4 c chopped parsleyAbout 1 t saltAbout 1/4 t pepper4 c chicken stock3 6.5 oz. cans of minced clams4 c half and half3 T cornstarch1/4 c waterFinely chopped parsleyCook the bacon pieces in a large soup pot about 5 minutes. Add onion and celery, and cook until onion is very soft, stirring occasionally. Add potatoes, the 1/4 cup parsley, salt, and pepper, and stock. Bring to a boil over high heat; reduce heat, and simmer until potatoes are tender (about 20-30 minutes). Stir in 3 cans of minced clams and their liquid. Stir in half and half and heat, covered, until steaming (do not boil). Stir together cornstarch and cold water and add to soup. Continue cooking and stirring until the soup boils and thickens (let it boil only about a minute). Season to taste with more salt and pepper if desired. Garnish with parsley.
By: Sara's Kitchen
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