Review of last recipe (photo above) - I thought I had mint, but it was old so I omitted it.  This is delicious soup, and would be great for a summer ... I don't know what!  It's so dessert like, I can't wrap my head around what I would make for a second course.  But I must save it because it's just so good.

TODAY'S (SECOND) RECIPE - OYSTER BISQUE
The issue here is what I'm going to do about the oysters.  I'm not a great shucker, so may buy them already shucked by my fishmonger.

Serves 8

2 large carrots
2 onions
2 leeks
6 tender celery stalks
5 tbsp butter + 4 tbsp butter
1/4 cup flour
6 cups fish or chicken stock
2 cups white wine or vermouth
bay leaf
32 freshly shucked oysters
10 drops Worchestershire sauce
3 egg yolks
2 cups sour cream
salt and pepper
minced herbs

All purpose soup base:
 - Take 2 large carrots, 2 onions, 2 leeks and 6 tender celery stalks, and cut all into matchstick sized julienne.
 - Cook the vegetables slowly in 5 tbsp butter in a large saucepan for 10-15 minutes, until tender but not browned. 
 - Fold in 1/4 cup flour, and cook gently for 3 minutes.  Let cool for 2 minutes then blend in 2 cups of hot fish stock and/or chicken stock by dribbles to make a perfectly smooth mixture with the flour.  Gradually fold in 4 more cups of stock and 2 cups of dry white wine or vermouth. 
 - Add a large bay leaf and bring to a simmer, and simmer slowly for 10 minutes.  Add salt and pepper to taste.

The oysters:
 - Drain 32 fresh oysters.
 - Heat 4 tbsp butter to bubbling in a stainless frying pan, add the oysters and fold over heat for 2 minutes or until they plump and well slightly.  Fold with salt and pepper and 10 drops of Worcestershire sauce.  Fold them into the soup base. (May be prepared in advance to this point.)

Final rites:
 - By driblets, whisk 2 cups of the hot soup liquid into a  bowl containing 3 egg yolks and 2 cups of sour cream.  Stir this (off heat) into the soup, then fold the soup over moderate heat, until the liquid has thickened lightly, but to not bring to the simmer.
 - Carefully correct seasoning and serve at once with sprinkling of fresh minced herbs.

Review of last recipe (photo above) - A toss out!  First of all, they weren't attractive, and secondly, just not tasty enough (too doughy) for the work involved.

TODAY'S RECIPE - FRESH STRAWBERRY SOUP
With a forecast of early snow nipping at our heels, there is no way that this will be "fresh". I needed this recipe in June!

4 servings

2 cups fresh strawberries
1/2 cup sour cream or plain yogurt (will be using the yogurt)
1/2 cup sugar
1/2 cup dry red wine
mint leaves for garnish

Puree all ingredients, except mint, in a blender. Transfer to medium bowl, cover and refrigerate at least 6 hours or overnight.  Garnish with mint sprigs and serve chilled.

Review of last recipe (photo above) - The pic I should have taken was the one as I threw it in the garbage disposal.  This is the first time I tossed the recipe out even before I tasted it, because (yuck), it was truly gross!  I did take a bite and the aspic just ruined some good asparagus.

TODAY'S RECIPE - PARISIENNE GNOCCHI
Another recipe credited to Cooking With Jacques Pepin (1982) brought to you by Cuisinarts.  In their caption/description, it's stated that these "are marvelous little dumplings made of cream puff dough, poached in water and finished in the oven".  We shall see.

350 degree oven
Serves 6-8

1 cup water
1/3 tsp grated nutmeg
1 cup flour 3 eggs
1/2 tsp salt
1/4 stick butter (plus 1 tbsp for the dish)
1/4 cup grated parmesan cheese (plus 1 tbsp to sprinkle on top)

Place the water, salt, nutmeg and butter in a heavy saucepan and bring to a boil  Drop entire cup of flour into the mixture at once and mix quickly with a sturdy wooden spoon.

Keep stirring until mixture forms smooth mass that separates easily from the side of the saucepan.  Cook and stir for 30 seconds more.  Transfer dough to a bowl.  Cool 5 minutes, add 1/4 cup parmesan cheese and one egg.  Mix at low speed until egg is incorporated.  Add the second egg, mix until smooth.  Repeat with the third egg. Cover and cool.

Place 3 inches of water in a large saucepan and heat to approximately 180 degrees (do not boil).  Mold dumplings with a teaspoon, using approximately 1 1/2 - 2 teaspoonfuls of dough.  Push the dough with your index finger into the water.

Drain and arrange in one layer on buttered gratin dish(es) with space to expand.  Sprinkle with parmesan cheese and bake at 350 degrees for 25 minutes.  Serve at once.

Review of last recipe (photo above) - Such a great summer pasta salad that I wish I had made it when I first clipped the recipe years ago.  It will definitely be added to my repetoire.  The reduced mussel broth really kicks up the flavor of the dressing.  I just reduced it without straining, then carefully spooned it over the pasta.

TODAY'S RECIPE - FRESH ASPARAGUS IN ASPIC
Well, I've never made aspic and initially I thought I would need a mold, but I see it's just spooned over the asparagus.  Otherwise, the thought of this big molded gelatin dish wasn't one I was looking forward to making or eating.  This is even a stretch, but since I saved the recipe, I must make it!

Serves 6

asparagus:
2 1/2 lbs asparagus
boiling water
1 1/2 tsp salt

tarragon aspic:
1 1/2 envelopes unflavored gelatin
1 1/2 cups chicken broth
1/2 cup dry white wine
2 tbsp tarragon vinegar
1 tsp dried tarragon leaves
1/2 tsp salt

2 hard cooked eggs 

lemon mayonnaise:
1 cup mayonnaise
1/4 cup lemon juice
1/4 tsp salt
dash of pepper

Break or cut off tough ends of the asparagus, leaving them as long as possible.  Peel the stalks.  Bunch together and tie with string and place upright in deep saucepan.  Add boiling water and cook, covered, for 12-15 minutes until stalks are tender.  Do not overcook.  Drain asparagus and chill in ice water for 30 minutes.  Drain well.

Make tarragon aspic by sprinkling gelatin over 1/2 cup water to soften.  In a medium saucepan, combine chicken broth, wine, vinegar, tarragon, salt and softened gelatin.  Over medium heat, stir constantly until mixture starts to boil.  Remove from heat.  Strain gelatin mixture into a medium bowl and discard the tarragon.  Nestle the bowl of hot gelatin mixture into a larger bowl filled with ice water.  Chill, stirring occasionally until the consistency of unbeaten egg white; about 20 minutes.

To assemble, divide asparagus into thirds.  Arrange one layer on a chilled plate and spoon 1/2 cup aspic over the top.  Repeat two more times and spoon any remaining aspic around the edge.  Refrigerate at least 1 hour or until firm.  Serve with lemon mayonnaise.

For the lemon mayonnaise, combine all the ingredients and mix well.  Refrigerate until ready to use.  Makes 1 cup.

Review of last recipe (photo above) - This is quite good and I like the pan prep where you butter it and dust with bread crumbs.  After it baked , it almost gave it a crust, without all the calories of a dough. 

TODAY'S RECIPE - PASTA MUSSEL SALAD
This recipe may be a bit summer-y for the fall season, but it sounds really good!

Serves 6

4 quarts mussels
1/2 cup dry white wine
2 tbsp butter
1 small onion, cut into 1/4" dice
1/2 small carrot, cut into 1/4" dice
bouquet garni (3-4 parsley stems, small bay leaf and some thyme)
4 (about 1/2 lb) cups cooked pasta (the recipe suggests fusilli or a flat noodle; will be using fusilli)
1 tbsp butter
1/2 tsp salt
1/4 tsp ground pepper

Dressing:
1 1/2 cups olive oil
2 tbsp lemon juice
2 tsp chopped parsley
2 tsp chopped chives
1 tsp dried or fresh basil
1/4 tsp salt
1/4 tsp gound pepper

Scrub mussels and scrape off the beards.  Rinse under cold water until the water is clear.  Discard any that are open or that have broken shells.

Heat 2 tbsp butter in a pot that is large enough to hold all the mussels.  Cook the diced carrot and onion for about 5 minutes.  Add the bouquet garni, mussels and wine.  Bring to a boil, cover and simmer for 5 minutes, shaking the pot several times.  Check after 5 minutes, and continue to cook is many of the mussels have not opened.  Discard any that do not open after 7 minutes of cooking.  Remove the mussels, cool, and remove the mussel meat from the shells when cool enough to do so.  Strain the cooking juice through several of cheesecloth and simmer until reduced to about 1/2 cup and set aside.  Note:  I won't be doing this as I never have cheesecloth on hand, but will pour out as much of the liquid as possible and toss away the veggies etc. and go on from there.

Cook pasta in boiling salted water until al dente. Drain and add 1 tbsp butter, and salt and pepper to taste.

To make the dressing, use 3 parts olive oil with 1 part reserved mussel broth and lemon juice.  Add parsley, chives, basil, salt and pepper.  Go easy on the salt as the mussel juices are apt to be quite salty.

To prepare the salad, mix the pasta with some of the dressing.  Gently toss with the mussels. Add more dressing to taste.  Cover and refrigerate.  Serve on a bed of Boston lettuce.  Sprinkle with some chopped parsley and a few grinds of fresh pepper.

Nutritional information: Cal 714, Pro 10 g, fat 59 g, CHO 33 g, Sodium 438 mg

Review of last recipe (photo above) - I used spinach linguine to add to the veggie input and substituted half and half for the heavy cream.  It is a delicious recipe, and even though the average cook shouldn't need a recipe for pasta primavera, I'm keeping this one. 

TODAY'S RECIPE - FLAN AUX ARTICHAUTS
This can be made as an appetizer or first course.

10-12 servings

butter
3 tbsp fine dry breadcrumbs

1 lb cream cheese, room temperature
2/3 cup sour cream
1/4 cup crumbled bleu cheese, room temperature (about 1 oz)
3 tbsp butter, room temperature
3 eggs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
pinch each of dried thyme and majoram, crumbled
salt and freshly ground pepper
1 cup (about 6 oz) quartered cooked artichoke hearts (I'm using canned)

2/3 cup sour cream
6-12 quartered cooked artichoke hearts, as garnish

Preheat oven to 375 degrees.  Butter a 9" pie plate.  Coat evenly with breadcrumbs, shaking out excess. Refrigerate.

Combine cream cheese, 2/3 cup sour cream, bleu cheese and butter in food processor or large bowl and blend well.  Mix in eggs, herbs and seasoning.  Gently fold in 1 cup quartered artichoke hearts.  Spread mixture in prepared pie plate, distributing artichokes evenly.  Bake until puffed and lightly browned, about 30-35 minutes.  Let cool (flan will settle as it cools).

Spread top of cooled flan with remaining 2/3 cup sour cream.  Garnish with quartered artichoke hearts.  Cut flan into wedges and serve at room temperature.