July 2014
S M T W T F S
« Jun    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Search



Tags

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.

Posted in Recipes | No Comments »

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.

Posted in Recipes | No Comments »

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.

Posted in Recipes | No Comments »

Autumn Pumpkin Bisque Recipe

March 22nd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3tablespoonsolive oil
  2. 2cups dicedonions
  3. 1/2cup choppedgreen bell peppers
  4. 1teaspooncurry powder
  5. 5cupscanned chicken broth(or more)
  6. 1 (15 ounce)canpumpkin puree
  7. 1cupfrozen corn kernels
  8. 1/2cupcrushed tomatoes, with added puree
  9. 1/2teaspoondried rubbed sage
  10. 1cup gratedextra-sharp cheddar cheese

DIRECTIONS

  1. Heat oil in heavy large pot over medium heat.
  2. Add onions and bell pepper; saute until soften, about 8 minutes.
  3. Add curry powder and stir 1 minute.
  4. Add broth and next 4 ingredients; bring to boil.
  5. Reduce heat and simmer 15 minutes.
  6. Season with salt and pepper.
  7. Serve with grated cheddar cheese.

Posted in Recipes | No Comments »

Smooth Sweet Potato Bisque Recipe

January 5th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2teaspoonsbutter
  2. 1/2cup choppedonions
  3. 1mediumsweet potato, peeled and chopped(about 12 ounces)
  4. 1cup choppedcarrots
  5. 1 (16 ounce)canreduced-sodium chicken broth
  6. 1/2teaspoonsugar
  7. 1/4teaspoonnutmeg
  8. 1/8teaspooncumin
  9. 3tablespoonswhipping cream

DIRECTIONS

  1. In a medium saucepan, saute onion in butter till transluscent, about 5 minutes.
  2. Add sweet potatoes, carrots and chicken broth.
  3. Simmer about 15-20 minutes, until tender.
  4. Add sugar, nutmeg and cumin, and stir to combine.
  5. Cool 15-30 minutes and place in blender or food processor to puree.
  6. You might want to do this in two batches.
  7. Pour puree back into saucepan.
  8. Reheat, then take off heat and add cream.

Posted in Recipes | No Comments »

« Previous Entries