Review of last recipe - I guess there is no good carrot soup out there .. probably because there are no really good carrots to give it enough flavor. Had organic carrots with green tops attached, but although they were better than the cello bagged, plus the addition of fresh ginger and tarragon (dried), it still was a below average soup. I had a cup and saved it to reheat it another time just to make sure it was as lackluster as I originally thought. I don't think it has a chance, but will let you know.
TODAY'S RECIPE - SEAFOOD AND PASTA SALAD
A summer recipe, but that's the way it goes ... will get me in the mood for what will come , hopefully, soon. This recipe is from The Boston Globe of August 24, 1983. Don't know why I have never made it; it sounds fabulous!
Serves 4
1 lb. medium raw shrimp, shelled and deveined
1 lb. cooked lobster meat
2-3 small squid, dressed
1/2 lb pasta shells
1 lb fresh mozzarella, diced
1 cup frozen peas, defrosted
1/2 cup diced red pepper
1/2 cup minced red onion
1/2 cup olive oil
3-4 tsp lemon juice
1/2 cup fresh basil leaves, pureed with 1 tbsp olive oil
salt and ground pepper
1 cup imported olives
Bring pot of salted water to a boil. Add shrimp and cook 1 minute and drain. Bring another pot of salted water to boil. Cut squid into 1/2" rings, drop into boiling water, simmer for 5 minutes (this seems way too long to garner tender squid; I'm going to cut this down to perhaps 3 minutes) and drain. Bring a third pot of salted water to boil. Add pasta, cook until tender and drain. Toss shrimp, lobster, squid and pasta. Add mozzarella, peas, red pepper and onion and toss again.
In a small bowl, whisk together olive oil, lemon juice and basil puree and season with salt and pepper. Pour over salad and toss again.
Taste and correct seasoning. Refrigerate on a serving platter and garnish with olives. Bring to room temperature before serving.
Thursday, February 24, 2011
Thursday, February 17, 2011
Review of last recipe - Nice easy soup, but I can make this (and I do with variation) without a printed recipe.
TODAY'S RECIPE - CARROT-GINGER CREAM SOUP WITH ORANGE
This came from a major food magazine back in the 80's ... said it was a specialty of Sidney Larson, chef at The 510 Haute Cuisine. I googled him, and the restaurant is no longer, and Sid has moved on to (what appears to be) bigger things. Hoping that this soup can make the grade.
8 servings
1/2 cup (1 stick) unsalted butter
2 1/2 lb carrots, minced
3/4 cup minced onion
4 cups chicken stock
3 cups whipping cream
1/2 cup fresh orange juice
1/3 cup dry sherry
1 tsp slivered fresh ginger
1 tsp fresh tarragon leaves
salt and pepper
Melt butter over low heat in large saucepan. Add carrots and onion, cover and cook 15 minutes, stirring occasionally. Increase heat to medium. Stir in remaining ingredients, except salt and pepper. Simmer until vegetables are tender, about 20 minutes. Transfer to blender or processor and puree until smooth. Season with salt and pepper. Serve immediately.
TODAY'S RECIPE - CARROT-GINGER CREAM SOUP WITH ORANGE
This came from a major food magazine back in the 80's ... said it was a specialty of Sidney Larson, chef at The 510 Haute Cuisine. I googled him, and the restaurant is no longer, and Sid has moved on to (what appears to be) bigger things. Hoping that this soup can make the grade.
8 servings
1/2 cup (1 stick) unsalted butter
2 1/2 lb carrots, minced
3/4 cup minced onion
4 cups chicken stock
3 cups whipping cream
1/2 cup fresh orange juice
1/3 cup dry sherry
1 tsp slivered fresh ginger
1 tsp fresh tarragon leaves
salt and pepper
Melt butter over low heat in large saucepan. Add carrots and onion, cover and cook 15 minutes, stirring occasionally. Increase heat to medium. Stir in remaining ingredients, except salt and pepper. Simmer until vegetables are tender, about 20 minutes. Transfer to blender or processor and puree until smooth. Season with salt and pepper. Serve immediately.
Saturday, February 12, 2011
Review of last recipe - I initially had wanted to substitute chicken broth for the water, because the only real flavoring was the carrot; thus the soup would only be good as my carrots were, but I also wanted to follow the recipe as written. But I didn't ... I used organic carrots hoping to up the flavor ante, and ended up substituting half and half for the milk and whipping cream, added another tablespoon of butter, and, in the end, I probably should have used chicken broth. At first taste, I thought it just was a okay soup, but when I sat down to have a cup of it, I realized it wasn't very flavorful at all. It's so bland; just tastes of the dairy products; it may have to be thrown out ... I'll let my husband make the final decision. I don't mind experimenting and having something turn out less than great, but I hate when I have to throw food away because it's so bogus.
TODAY'S RECIPE - SHRIMP AND CLAM SOUP
8 servings
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, crushed
1 tbsp oil
1 tsp salt
1/2 tsp pepper
1 can (2 lbs. 3 oz) italian-style plum tomatoes
1 lb. shelled and deveined shrimp
2 bottles (8 oz each) clam juice
1 cup dry white wine (vermouth for me)
1 can (8 oz) minced clams with juice (I will be substituting whole baby clams, as I think it's a better product.)
1 1/2 tsp grated lemon rind
1/4 cup finely chopped parsley
Saute onion, green pepper and garlic in oil in a large saucepan until soft and tender. Add salt and pepper.
Stir in tomatoes, clam juice and wine. Bring to boil, then lower heat, simmering for 5 minutes. Set aside until 10 minutes before serving. Reheat, add shrimp and simmer until they are tender, about 5 minutes.
Add clams with their juice, lemon rind and parsley and heat until thoroughly hot (but, do not boil).
TODAY'S RECIPE - SHRIMP AND CLAM SOUP
8 servings
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, crushed
1 tbsp oil
1 tsp salt
1/2 tsp pepper
1 can (2 lbs. 3 oz) italian-style plum tomatoes
1 lb. shelled and deveined shrimp
2 bottles (8 oz each) clam juice
1 cup dry white wine (vermouth for me)
1 can (8 oz) minced clams with juice (I will be substituting whole baby clams, as I think it's a better product.)
1 1/2 tsp grated lemon rind
1/4 cup finely chopped parsley
Saute onion, green pepper and garlic in oil in a large saucepan until soft and tender. Add salt and pepper.
Stir in tomatoes, clam juice and wine. Bring to boil, then lower heat, simmering for 5 minutes. Set aside until 10 minutes before serving. Reheat, add shrimp and simmer until they are tender, about 5 minutes.
Add clams with their juice, lemon rind and parsley and heat until thoroughly hot (but, do not boil).
Tuesday, February 8, 2011
Review of last recipe - I was hoping this would turn out delicious (because it was still alot of work even though I didn't even make my own fish stock), and it was, but I'm tossing the recipe because there's no way I want to spend this much time making soup. I used "Better than Bouillon" brand fish stock (for the first time) and it was a really good substitute for the homemade fish stock (or the one I was going to pick up from my fishmonger ... never got there with all the bad weather we're having, I only got as far as the local grocery store).
TODAY'S RECIPE - CARROT CREAM SOUP
4 servings
2 tbsp (1/4 stick) butter
1 lb. carrots, peeled and diced
2 cups water (I want to substitute chicken stock for more flavor, but I'm going to stick with the recipe)
pinch of salt
2 tbsp rice
1 fresh thyme sprig or 1/4 tsp dried
1 bay leaf
pinch of sugar (optional)
freshly ground pepper
1 cup (or more) milk
1/3 cup whipping cream
Melt butter in heavy medium saucepan over low. heat. Add carrots and cook, stirring frequently, until barely soft, about 10 minutes. Mix in 1 cup water and salt. Bring to boil over high heat. Reduce heat and simmer until very tender, about 7 minutes. Remove 1/4 cup carrots with slotted spoon and set aside for garnish. Stir in remaining 1 cup water, rice thyme, bay leaf and sugar (if desired). Season with pepper. Bring to boil over high heat. Reduce heat, cover and simmer until rice is very tender, about 25 minutes.
Discard thyme and bay leaf. Transfer carrots and rice to blender, using slotted spoon, and puree until smooth. With machine running, gradually add cooking liquid and blend until smooth. Return soup to saucepan. Place over low heat and simmer 5 minutes, stirring frequently. Add 1 cup (or more) milk to reach desired consistency. Adjust seasoning. (Can be prepared 2 days ahead. Cover and refrigerate.)
Just before serving, reheat soup in heavy medium saucepan over medium-low heat, stirring frequently. Reheat reserved carrots in small saucepan over low heat, stirring constantly. Ladle soup into bowls. Garnish each serving with diced carrots.
TODAY'S RECIPE - CARROT CREAM SOUP
4 servings
2 tbsp (1/4 stick) butter
1 lb. carrots, peeled and diced
2 cups water (I want to substitute chicken stock for more flavor, but I'm going to stick with the recipe)
pinch of salt
2 tbsp rice
1 fresh thyme sprig or 1/4 tsp dried
1 bay leaf
pinch of sugar (optional)
freshly ground pepper
1 cup (or more) milk
1/3 cup whipping cream
Melt butter in heavy medium saucepan over low. heat. Add carrots and cook, stirring frequently, until barely soft, about 10 minutes. Mix in 1 cup water and salt. Bring to boil over high heat. Reduce heat and simmer until very tender, about 7 minutes. Remove 1/4 cup carrots with slotted spoon and set aside for garnish. Stir in remaining 1 cup water, rice thyme, bay leaf and sugar (if desired). Season with pepper. Bring to boil over high heat. Reduce heat, cover and simmer until rice is very tender, about 25 minutes.
Discard thyme and bay leaf. Transfer carrots and rice to blender, using slotted spoon, and puree until smooth. With machine running, gradually add cooking liquid and blend until smooth. Return soup to saucepan. Place over low heat and simmer 5 minutes, stirring frequently. Add 1 cup (or more) milk to reach desired consistency. Adjust seasoning. (Can be prepared 2 days ahead. Cover and refrigerate.)
Just before serving, reheat soup in heavy medium saucepan over medium-low heat, stirring frequently. Reheat reserved carrots in small saucepan over low heat, stirring constantly. Ladle soup into bowls. Garnish each serving with diced carrots.
Wednesday, February 2, 2011
Review of last recipe - I used parsley, thyme and dill as my herb mixture. It was easy to make, and really delicious!
TODAY'S RECIPE - SHRIMP VELOUTE SOUP
I will not be making my own fish stock ... will get something from my fishmonger. Still, it looks like a food magazine recipe of old, as it's more complex than my past recipes (probably the beginnings of my subscriptions to Gourmet, Food & Wine and Bon Appetite; no clue as to which magazine it came out of).
4 servings
Shrimp stock:
1/4 cup butter
2 medium onions, chopped
2 medium carrots, diced
1 lb medium shrimp, peeled, halved lengthwise and deveined (shells reserved)
1 quart fish stock
1 cup dry white wine
5 parsley sprigs
2 fresh thyme sprigs or 1/4 tsp dried
1 bay leaf
salt and freshly ground pepper
Veloute:
3 tbsp butter
3 tbsp flour
2/3 cup whipping cream
4 egg yolks
1/4 cup butter (optional... why would more butter ever be optional?)
For shrimp stock: Melt 1/4 cup butter in heavy large saucepan over low heat. Stir in onions and carrots and saute until soft, about 5 minutes. Do not brown. Mix in shrimp shells. Continue cooking over low heat, stirring constantly, until shells begin to turn red, about 2 minutes. Add fish stock, wine, parsley, thyme and bay leaf. Season with salt and pepper. Bring mixture to boil. Reduce heat to low, cover and simmer 20 minutes. Strain stock through a fine sieve.
For veloute: Melt 3 tbsp butter in heavy medium saucepan over low heat. Whisk in flour. Cook constantly, until mixture turns light beige, 2-3 minutes. Remove from heat. Gradually whisk in 3 cups shrimp stock (reserve remaining stock). Increase heat to medium-high and cook, whisking constantly, until soup thickens and comes to boil. Season with salt and pepper. Reduce heat to low and simmer 5 minutes, whisking frequently. Taste and adjust seasoning. (Can be prepared 1 day ahead to this point. Cover and refrigerate.)
Bring 1 1/2 cups shrimp stock to boil in large skillet over medium-high heat. Add shrimp and pinch of salt. Cover and cook until shrimp just turn opaque, about 30 seconds. Set aside.
Bring veloute to simmer in heavy medium saucepan over medium-low heat, whisking constantly. Remove from heat. Whisk cream and yolks together in small bowl to blend. Gradually whisk in 1 cup of hot soup. Slowly whisk cream mixture back into soup. Place over low heat and whisk until soup thickens, about 3 minutes; do not boil. Taste and adjust seasoning. Stir in butter, if desired (of course). Add shrimp, ladle into bowls and serve.
TODAY'S RECIPE - SHRIMP VELOUTE SOUP
I will not be making my own fish stock ... will get something from my fishmonger. Still, it looks like a food magazine recipe of old, as it's more complex than my past recipes (probably the beginnings of my subscriptions to Gourmet, Food & Wine and Bon Appetite; no clue as to which magazine it came out of).
4 servings
Shrimp stock:
1/4 cup butter
2 medium onions, chopped
2 medium carrots, diced
1 lb medium shrimp, peeled, halved lengthwise and deveined (shells reserved)
1 quart fish stock
1 cup dry white wine
5 parsley sprigs
2 fresh thyme sprigs or 1/4 tsp dried
1 bay leaf
salt and freshly ground pepper
Veloute:
3 tbsp butter
3 tbsp flour
2/3 cup whipping cream
4 egg yolks
1/4 cup butter (optional... why would more butter ever be optional?)
For shrimp stock: Melt 1/4 cup butter in heavy large saucepan over low heat. Stir in onions and carrots and saute until soft, about 5 minutes. Do not brown. Mix in shrimp shells. Continue cooking over low heat, stirring constantly, until shells begin to turn red, about 2 minutes. Add fish stock, wine, parsley, thyme and bay leaf. Season with salt and pepper. Bring mixture to boil. Reduce heat to low, cover and simmer 20 minutes. Strain stock through a fine sieve.
For veloute: Melt 3 tbsp butter in heavy medium saucepan over low heat. Whisk in flour. Cook constantly, until mixture turns light beige, 2-3 minutes. Remove from heat. Gradually whisk in 3 cups shrimp stock (reserve remaining stock). Increase heat to medium-high and cook, whisking constantly, until soup thickens and comes to boil. Season with salt and pepper. Reduce heat to low and simmer 5 minutes, whisking frequently. Taste and adjust seasoning. (Can be prepared 1 day ahead to this point. Cover and refrigerate.)
Bring 1 1/2 cups shrimp stock to boil in large skillet over medium-high heat. Add shrimp and pinch of salt. Cover and cook until shrimp just turn opaque, about 30 seconds. Set aside.
Bring veloute to simmer in heavy medium saucepan over medium-low heat, whisking constantly. Remove from heat. Whisk cream and yolks together in small bowl to blend. Gradually whisk in 1 cup of hot soup. Slowly whisk cream mixture back into soup. Place over low heat and whisk until soup thickens, about 3 minutes; do not boil. Taste and adjust seasoning. Stir in butter, if desired (of course). Add shrimp, ladle into bowls and serve.
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