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Thai Shrimp Bisque Recipe

July 29th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Marinade

  2. 1 1/2lbsmedium shrimp
  3. 1 1/2tablespoons gratedlime rind
  4. 1/3cupfresh lime juice
  5. 1 1/2tablespoonsground coriander
  6. 1tablespoon mincedfresh cilantro
  7. 1tablespoon minced peeledfresh ginger
  8. 1 1/2teaspoonssugar
  9. 1/4teaspoonground red pepper
  10. 2clovesgarlic, crushed
  11. Shrimp stock

  12. 2cupswater
  13. 1/4cupdry white wine
  14. 1tablespoontomato paste
  15. Soup

  16. 1teaspoonolive oil
  17. 1/2cup choppedonions
  18. 1/3cup choppedcelery
  19. 1 (14 ounce)canlight coconut milk
  20. 1tablespoontomato paste
  21. 1/4cupall-purpose flour
  22. 1cup2% low-fat milk
  23. 1tablespoon gratedlime rind
  24. 1tablespoon mincedfresh cilantro
  25. 1/2teaspoonsalt

DIRECTIONS

  1. To prepare marinade, peel shrimp, reserving shells.
  2. Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator for 30 minutes.
  3. To prepare shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven.
  4. Bring mixture to a boil.
  5. Reduce heat; simmer until liquid is reduced to 1 cup (about 10 minutes).
  6. Strain mixture through a sieve over a bowl, and discard solids.
  7. To prepare soup, heat olive oil in a large Dutch oven over medium heat.
  8. Add onion and celery, and saute 8 minutes or until browned.
  9. Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste, scraping pan to loosen browned bits.
  10. Bring to a boil.
  11. Lightly spoon flour into a dry measuring cup, and level with a knife.
  12. Combine flour and 2% reduced-fat milk in a small bowl, stirring with a whisk.
  13. Add to pan; reduce heat and simmer until thick (about 5 minutes).
  14. Add shrimp and marinade, and cook 5 minutes.
  15. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

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Salmon, Roasted Garlic and Vegetable Bisque Recipe

July 28th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncessalmon fillets, cooked and flaked into bite size peices
  2. 2tablespoonsolive oil
  3. 1onion
  4. 6roma tomatoes
  5. 4clovesroasted garlic
  6. 1mediumzucchini
  7. 1/2cupwhite wine
  8. 1/2cupwater
  9. 2teaspoonschicken baseor fish base
  10. 1/4teaspoonpepper
  11. 1teaspoondried tarragon
  12. 2teaspoonscajun seasoningor creole seasoning
  13. 1cupcream or half-and-half(if you want to cut some fat)

DIRECTIONS

  1. Saute sliced onion, quartered romas and sliced zuccini in olive oil until the tomatoes begin to breakdown.
  2. Add water, base, wine, seasonings and garlic and cook until vegis are tender.
  3. Puree vegetable mixture with a hand blender or in a food procesor.
  4. Return to stove and add salmon (make sure there are no bones).
  5. Mixture will be thick, add cream and heat through, but do not boil.
  6. Serve and enjoy!

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Celery Apple Bisque Recipe

July 19th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1bunchcelery, chopped
  2. 6mediumshallots, sliced
  3. 2apples, peeled and diced
  4. 1teaspoonolive oil
  5. 1teaspoonbutter
  6. 1teaspooncelery seeds
  7. 4ouncesapple brandy
  8. 8ouncesapple cider
  9. 1largepotato, chopped
  10. 1quartvegetable stock
  11. salt & freshly ground black pepper, to taste
  12. 4ouncescreme fraicheor sour cream

DIRECTIONS

  1. In a large heavy pot over low heat, sauté the celery, shallots, and apples in oil and butter until beginning to brown, about 10 minutes.
  2. Add the celery seed and apple brandy, deglazing the bottom of the pot with the liquid.
  3. Add the apple cider, potato, and vegetable stock and simmer until potato is cooked, about 15 to 20 minutes.
  4. With a blender or food processor, puree the soup.
  5. Using a sieve, pressing through with a spatula if necessary, strain the soup to remove the solids; discard solids.
  6. Season soup to taste with salt and pepper, and garnish each serving with a dollop of crème fraiche or sour cream.

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Crab Bisque Recipe

June 9th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsolive oil
  2. 4tablespoonsbutter
  3. 1mediumonion, finely chopped
  4. 1/2cupcarrots, finely chopped
  5. 1/2cupcelery, finely chopped
  6. 1/2teaspoondried thyme or1 tablespoonfresh thyme
  7. 1bay leaf
  8. 3clovesgarlic, finely chopped
  9. 2cupstomato sauce
  10. 1cupdry white wine
  11. 4cupschicken broth
  12. 2tablespoonstomato paste
  13. 1dashhot sauce
  14. 2cupsheavy cream
  15. 1/4cupcognac
  16. salt and pepper, to taste
  17. 1largedungeness crab, cooked meat from(1.5-2.5 lbs)

DIRECTIONS

  1. Melt butter in oil in a large pot and saute onions, carrots and celery until onions are translucent.
  2. Add the other ingredients except cognac, cream and salt and pepper.
  3. Bring to a boil and cook about 45 minutes.
  4. Strain into another pot and add cream and cook on low for about 10 minures.
  5. Season with salt and fresh ground pepper.
  6. Add cooked meat from 1 large Dungeness crab and heat.
  7. Add cognac and serve hot.

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Butternut Squash Bisque (Pressure Cooker) Recipe

March 28th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 2largeonions, peeled and cut into large pieces
  3. 1 (48 ounce)canchicken broth or vegetable stock(for vegetarian version)
  4. 3lbsbutternut squash, peeled,seeded,and cut into 1 inch chunks
  5. 3largemacintosh apples, peeled,cored and cut into 1 inch pieces(or your favourite apple)
  6. 3/4cuplong-grain rice
  7. 2teaspoonsground cumin
  8. 2teaspoonsground ginger
  9. 1teaspoon gratednutmeg
  10. 1pinthalf-and-half(fat-free works too)or milk, for thinner consistency
  11. salt, to taste

DIRECTIONS

  1. In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
  2. Add remaining ingredients, except half& half and salt, and place lid on cooker.
  3. Bring up to high pressure, then lower heat and cook for 10 minutes.
  4. Release pressure as directed by manufacturer.
  5. Open lid and allow to cool slightly.
  6. Place ingredients into blender or food processor, along with half& half and salt, if desired.
  7. Puree until smooth.
  8. Serve medium hot.

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