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.
Tuesday, February 8, 2011
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.
Wednesday, January 26, 2011
Review of last recipe - When I looked at the recipe, I knew it was the garlic-y croutons that I wanted to eat. The soup was lame. And if it had been made with water, rather than the chicken stock, it would have been inedible. Throw it out anyhow!
TODAY'S RECIPE - CAPELLI D'ANGELO (ANGEL HAIR PASTA) WITH SHRIMP AND HERBS
Serves 2
4 oz. angel hair pasta
2 tbsp each olive oil and butter
1 clove garlic
1/2 lb raw shrimp, shelled and deveined
1/4 cup lemon juice
2 tbsp each chopped fresh herbs (such as basil, parsley, chives, marjoram, savory, chervil, dill, etc)
salt and pepper
grated parmesan cheese (I don't think this would go over with Italians ... no cheese with seafood)
Cook the pasta in boiling salted water until al dente. Drain and rinse with boiling water. Heat the oil and butter and saute the garlic and shrimp until the shrimp just turn pink. Add the lemon juice and herbs. Toss gently with the pasta until well coated. Salt and pepper. Serve, if you wish, with greated parmesan cheese.
TODAY'S RECIPE - CAPELLI D'ANGELO (ANGEL HAIR PASTA) WITH SHRIMP AND HERBS
Serves 2
4 oz. angel hair pasta
2 tbsp each olive oil and butter
1 clove garlic
1/2 lb raw shrimp, shelled and deveined
1/4 cup lemon juice
2 tbsp each chopped fresh herbs (such as basil, parsley, chives, marjoram, savory, chervil, dill, etc)
salt and pepper
grated parmesan cheese (I don't think this would go over with Italians ... no cheese with seafood)
Cook the pasta in boiling salted water until al dente. Drain and rinse with boiling water. Heat the oil and butter and saute the garlic and shrimp until the shrimp just turn pink. Add the lemon juice and herbs. Toss gently with the pasta until well coated. Salt and pepper. Serve, if you wish, with greated parmesan cheese.
Wednesday, January 19, 2011
Review of last recipe - Good enough to keep... a very nice light cheddar-y soup.
TODAY'S RECIPE - SOUPE A L'HERBE
... keep the soups coming! This recipe is from the June 8, 1983 edition of The Boston Globe.
Serves 4
2 slices french bread, diced
3 tbsp butter
1/2 clove garlic, finely minced
2 tbsp butter
2 tbsp flour
1 lb. spinach or other tender greens (ie. watercress, sorrel, new lettuce or a mixture - I'll be using spinach)
1 cup diced carrots, potatoes or pumpkin (pumpkin? - I'll be using carrots)
4 cups boiling water (I don't think I can do this with water; will substitute chicken stock)
1/2 tsp salt
1/4 tsp pepper
1/2 cup heavy cream
Make croutons by sauteeing the garlic in 3 tbsp butter until golden. Add diced bread and toast slowly until browned over low heat, stirring frequently.
Wash the spinach or other greens and remove stems and chop coarsely. Melt 2 tbsp butter in saucepan and add flour. Combine with a whisk over low heat and allow to cook for 1 minute, then whisk in water/chicken stock slowly until blended. Add seasonings and carrots (potatoes or pumpkin).
Simmer until vegetables are tender; about 10 minutes. Add greens and cook for 5 minutes more. Stir in cream and reheat; do not boil Serve sprinkled with croutons.
TODAY'S RECIPE - SOUPE A L'HERBE
... keep the soups coming! This recipe is from the June 8, 1983 edition of The Boston Globe.
Serves 4
2 slices french bread, diced
3 tbsp butter
1/2 clove garlic, finely minced
2 tbsp butter
2 tbsp flour
1 lb. spinach or other tender greens (ie. watercress, sorrel, new lettuce or a mixture - I'll be using spinach)
1 cup diced carrots, potatoes or pumpkin (pumpkin? - I'll be using carrots)
4 cups boiling water (I don't think I can do this with water; will substitute chicken stock)
1/2 tsp salt
1/4 tsp pepper
1/2 cup heavy cream
Make croutons by sauteeing the garlic in 3 tbsp butter until golden. Add diced bread and toast slowly until browned over low heat, stirring frequently.
Wash the spinach or other greens and remove stems and chop coarsely. Melt 2 tbsp butter in saucepan and add flour. Combine with a whisk over low heat and allow to cook for 1 minute, then whisk in water/chicken stock slowly until blended. Add seasonings and carrots (potatoes or pumpkin).
Simmer until vegetables are tender; about 10 minutes. Add greens and cook for 5 minutes more. Stir in cream and reheat; do not boil Serve sprinkled with croutons.
Sunday, January 16, 2011
Review of last recipe - I love soup! When I really read the recipe and saw romaine lettuce, I thought it would be weird, but once blended in the food processor, all the greens combined to be so good.
TODAY'S RECIPE - CANADIAN CHEESE SOUP
...good thing I said I love soup
Makes 10 servings
1 medium carrot (approx 2/3 cup), finely diced
1/2 cup water
1 medium onion (approx 1/2 cup), finely chopped
5 tbsp butter
1/2 cup sifted all-purpose flour
2 tbsp cornstarch
4 2/3 cups milk
4 2/3 cups chicken broth
1/8 tsp baking soda
1/8 tsp paprika
1 lb sharp cheddar cheese, cut in small cubes or shredded
2 tsp salt
1/2 tsp pepper
Cook the carrot in water in a small covered saucepan about 15 minutes until tender; drain and reserve.
Stirfry onion in butter in a large saucepan for 5 minutes until limp and golden. Combine flour and cornstarch and blend in. Cook, stirring constantly, for 3 minutes. Stir in milk. Cook, stirring constantly until thickened and smooth. Stir in broth, reserved carrot, baking soda and paprika. (At this point, you may hold the soup over low heat as long as 1 hour, stirring occasionally.)
Add cheese gradually, stirring all the while. Keep the heat low and do not allow soup to boil or it will curdle. Season with salt and pepper. Serve hot.
TODAY'S RECIPE - CANADIAN CHEESE SOUP
...good thing I said I love soup
Makes 10 servings
1 medium carrot (approx 2/3 cup), finely diced
1/2 cup water
1 medium onion (approx 1/2 cup), finely chopped
5 tbsp butter
1/2 cup sifted all-purpose flour
2 tbsp cornstarch
4 2/3 cups milk
4 2/3 cups chicken broth
1/8 tsp baking soda
1/8 tsp paprika
1 lb sharp cheddar cheese, cut in small cubes or shredded
2 tsp salt
1/2 tsp pepper
Cook the carrot in water in a small covered saucepan about 15 minutes until tender; drain and reserve.
Stirfry onion in butter in a large saucepan for 5 minutes until limp and golden. Combine flour and cornstarch and blend in. Cook, stirring constantly, for 3 minutes. Stir in milk. Cook, stirring constantly until thickened and smooth. Stir in broth, reserved carrot, baking soda and paprika. (At this point, you may hold the soup over low heat as long as 1 hour, stirring occasionally.)
Add cheese gradually, stirring all the while. Keep the heat low and do not allow soup to boil or it will curdle. Season with salt and pepper. Serve hot.
Tuesday, January 11, 2011
Review of last recipe - Nice open-faced sandwich to make ... I think it was the first time I had Camembert (a bit like brie) ... the one I chose was from a creamery in VT.
TODAY'S RECIPE - SOUP OF THREE GREENS
6 servings at 110 calories/serving
3 cups chicken stock
2 medium garlic cloves, minced
pinch of red pepper flakes
1/2 cup sliced green onion
2 cups firmly packed, coarsely chopped escarole leaves
2 cups firmly packed, coarsely chopped romaine lettuce leaves
2 cups firmly packed, coarsely chopped spinach leaves
1/2 cup whipping cream
1 egg yolk
1 tbsp lemon juice
1/2-3/4 tsp coarse salt
Bring stock, garlic and pepper flakes to boil in stockpot. Reduce heat to medium and stir in escarole and green onion. Cover and cook 3 minutes. Add lettuce, and cover and cook 10 minutes. Stir in spinach. Cover and cook 2 minutes. Chop mixture finely in food processor in batches using on/off turns. With machine running, add cream and yolk through feed tube to the last batch and process until blended.
Return soup to pot and stir over medium-low heat until slightly thickened, about 1 1/2 minutes; do not boil. Add lemon juice and salt. Ladle into soup bowls and serve.
TODAY'S RECIPE - SOUP OF THREE GREENS
6 servings at 110 calories/serving
3 cups chicken stock
2 medium garlic cloves, minced
pinch of red pepper flakes
1/2 cup sliced green onion
2 cups firmly packed, coarsely chopped escarole leaves
2 cups firmly packed, coarsely chopped romaine lettuce leaves
2 cups firmly packed, coarsely chopped spinach leaves
1/2 cup whipping cream
1 egg yolk
1 tbsp lemon juice
1/2-3/4 tsp coarse salt
Bring stock, garlic and pepper flakes to boil in stockpot. Reduce heat to medium and stir in escarole and green onion. Cover and cook 3 minutes. Add lettuce, and cover and cook 10 minutes. Stir in spinach. Cover and cook 2 minutes. Chop mixture finely in food processor in batches using on/off turns. With machine running, add cream and yolk through feed tube to the last batch and process until blended.
Return soup to pot and stir over medium-low heat until slightly thickened, about 1 1/2 minutes; do not boil. Add lemon juice and salt. Ladle into soup bowls and serve.
Monday, January 10, 2011
Back focused on the blog after a couple months of holiday cooking ...
Review of last recipe - WOW, have I been wrong! All along I thought a white clam sauce would just be an overly garlic-flavored clam broth. The chopped onion slowly cooking in butter along with the garlic and parsley made for a sweet and savory base for the clam broth. It coated the pasta perfectly, and the fresh clams were briny, delicious mouthfuls of summertime flavor in the dead of winter.
TODAY'S RECIPE - CAMEMBERT AND APPLE SALAD SANDWICH
Serves 6
1 cup (1/4" diced) Camembert cheese, room temperature
1 cup (1/4" peeled and diced) granny smith apple
1/4 cup coarsely chopped walnuts
2 tbsp mayonnaise
2 tbsp sour cream
6 slices rye bread
6 lettuce leaves
garnish: unpeeled red delicious apple slices, coarsely chopped walnuts and parsley
Combine cheese, apple and nuts in bowl. Blend mayo and sour cream in small bowl. Add to the cheese mixture, tossing just to bind. Place lettuce leaf on bread, then top with sandwich mixture. Garnish with red apple slices, walnuts and parsley. Serve at room temperature.
Review of last recipe - WOW, have I been wrong! All along I thought a white clam sauce would just be an overly garlic-flavored clam broth. The chopped onion slowly cooking in butter along with the garlic and parsley made for a sweet and savory base for the clam broth. It coated the pasta perfectly, and the fresh clams were briny, delicious mouthfuls of summertime flavor in the dead of winter.
TODAY'S RECIPE - CAMEMBERT AND APPLE SALAD SANDWICH
Serves 6
1 cup (1/4" diced) Camembert cheese, room temperature
1 cup (1/4" peeled and diced) granny smith apple
1/4 cup coarsely chopped walnuts
2 tbsp mayonnaise
2 tbsp sour cream
6 slices rye bread
6 lettuce leaves
garnish: unpeeled red delicious apple slices, coarsely chopped walnuts and parsley
Combine cheese, apple and nuts in bowl. Blend mayo and sour cream in small bowl. Add to the cheese mixture, tossing just to bind. Place lettuce leaf on bread, then top with sandwich mixture. Garnish with red apple slices, walnuts and parsley. Serve at room temperature.
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