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Reply
| | From:  Genie· (Original Message) | Sent: 1/2/2008 5:58 PM |
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Reply
| | | From: Genie· | Sent: 7/1/2008 4:03 AM |
Butternut Squash Bisque 4 cups butternut squash, diced medium
2 yellow squash, diced medium
2 medium tomatoes, diced small
1/2 yellow pepper, diced small
2 sticks celery, diced small
1/2 medium red onion, diced
1/4 cup olive oil
2 tbs. apple cider vinegar
1 tsp. each fresh thyme, parsley, rosemary (finely chopped), or a large pinch of a dry blend
1/2 tsp. cayenne pepper
1 tsp. sea salt
Steam vegetables lightly for a few minutes. Blend all of them together in a large pot with 6 cups of water. Add olive oil and remaining ingredients, and whisk all together. Serve warm. Makes 6 servings that can be frozen. | |
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Reply
| | | From: Genie· | Sent: 8/2/2008 8:41 PM |
Tomato-Basil Crab Bisque 2 tablespoons unsalted butter
10 ounces fresh crabmeat, divided*
1 tomato, peeled, seeded and chopped (about 1/2 cup)**
1/3 cup plus 3 tablespoons chopped fresh basil leaves
2 cloves garlic, minced
1/2 cup all-purpose flour
1 3/4 cups clam juice
1 (5.5-ounce) can V8 vegetable juice
1 cup whipping cream
1 to 2 teaspoons old bay seasoning
1/4 teaspoon hot pepper sauce
3/4 cup water
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste * I used the Premium canned backfin crab meat from Costco ** Learn How To Peel Fresh Tomatoes. In a large heavy soup pot over low heat, melt butter. NOTE: I like to use low heat when making this soup, as it gives me more control. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic; sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam juice, V8 vegetable juice, whipping cream, Old Bay seasoning, and hot pepper sauce. Simmer over low heat until slightly thickened, approximately 10 to 15 minutes. Remove from heat and let soup cool slightly. Puree soup in batches in a food processor or blender until smooth. Return soup to pot. Stir in water and lemon juice. Season to taste with salt and pepper; bring to simmer before serving. NOTE: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. To serve, divide soup among 6 individual soup bowls. Sprinkle with remaining crabmeat and 3 tablespoons basil.
Makes 6 first-course servings. | |
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Reply
| | | From: Genie· | Sent: 8/11/2008 3:54 AM |
| Creamed Tomato Bisque
1/4 pound butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots
1/3 cup all-purpose flour
2 (1 pound 12 ounce) cans whole tomatoes, drained and chopped
2 teaspoon granulated sugar
1 teaspoon basil
1 teaspoon marjoram
1 bay leaf
4 cups chicken broth
1 pint whipping cream
1/2 teaspoon paprika
1/2 teaspoon curry powder
Salt and pepper, to taste
Melt butter in a large saucepan. Sauté celery, onions and carrots
until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add
tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover
and simmer 30 minutes, stirring occasionally.
Discard bay leaf. Purée 1/3 of the mixture at a time in the blender.
Add cream, paprika, curry powder and salt and pepper to taste. Stir
to blend.
Serve hot or cold.
Makes 8 servings.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:53 PM |
Sugar Pumpkin Bisque
1 t. allspice
1 t. clove
1 t. Chinese 5-spice powder
1 t. curry
1 t. cumin
1 t. star anise powder
1/4 C. butter
2 C. molasses
1 vanilla bean, split and scraped
1/2 C. brown sugar
7 sugar pumpkins (1 lb. each)
Olive oil
1 Vidalia onion, peeled and julienned
Salt and pepper
2 qt. chicken broth (or water)
1 C. creme fraiche (or sour cream)
In a medium saucepan, toast the spices over medium heat until they are aromatic, 1-2 minutes. Add the butter, molasses, vanilla bean and brown sugar. Turn heat to low and simmer for about 30 minutes, stirring occasionally. Remove from heat and cool. Discard vanilla bean.
While sugar mixture is simmering, cut tops off 6 pumpkins and remove the inner seeds. Reserve the seeds. Place pumpkins on greased baking sheet cut side up.
Peel the seventh pumpkin. Cut off the top and bottom. Cut in half, clean and remove seeds and reserve. Then dice meat, coat in olive oil, salt and pepper and roast in 350-degree oven until tender, 10-15 minutes. Cool and reserve for garnish.
Clean all of the seeds by rinsing under cold water. Toss with olive oil, salt and pepper. Roast in 350-degree oven until dry and toasted, 5-7 minutes. Cool and reserve for garnish.
Once the sugar mixture is cool, pour into the remaining 6 pumpkins. Bake in 350-degree oven for about 1 hour or until tender. When pumpkins are cool enough to handle, remove liquid into a container and reserve. Scrape all edible meat away from pumpkin skin and reserve. In a large stockpot, saute the onions in 2 T. olive oil until tender, 2-3 minutes. Add all the pumpkin meat, the reserved sugar liquid and just enough chicken broth or water to cover. Simmer for 1 hour.
In manageable portions, in a food processor or blender, puree the contents of the stockpot and the creme fraiche or sour cream. Season with salt and pepper.
Reheat soup gently, divide among 10 bowls and garnish with warmed diced pumpkin and toasted seeds.
Makes 10 servings.
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:06 PM |
Corn Bisque
1 1/2 cups tomatoes
6 cloves garlic, minced
3 bay leaves
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
pepper
6 tablespoons butter
3 cups milk
1 1/2 cups corn
3 tablespoons flour
6 tablespoons milk, cold
paprika
Combine first 6 ingredients, cook 10 minutes, strain, add butter. Combine milk and corn, scald in double boiler, mix flour and milk to smooth paste, add to milk and corn mixture, stirring occasionally. Slowly add tomato to corn mixture. Serve hot at once. Sprinkle each serving with paprika. Serves 8.
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Reply
| | | From: Genie· | Sent: 9/11/2008 2:43 AM |
| Curried Pumpkin Bisque
Ingredients
enough olive oil or canola oil
1 medium white onion, diced
1 clove garlic, diced
2 cups pumpkin purèe
4 cups chicken stock
1 bay leaf (or to taste
pinch each sugar, nutmeg
1/3 tsp. curry powder, or to taste
2 cups half-and-half® creamer
to taste salt, pepper, toasted coconut
Directions
Slowly sautè onion and garlic in oil until transparent, about 5
minutes. Add pumpkin purèe and chicken stock, bay leaf, sugar, curry,
nutmeg and mix well. Bring to boil, then lower heat to simmer. Cook
20 - 30 minutes. Taste and adjust seasoning.
Add half-and-half; simmer another 10 minutes. Remove from heat and
cool. Blend in batches in blender. Strain through a fine strainer.
Reheat gently and serve with toasted coconut.
Makes 4 servings
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:33 AM |
Chilled Apple-Ginger Bisque - 16oz apple butter
- 2oz fresh ginger-peeled
- 8oz plain low fat yogurt
- 8oz apple cider
- 2oz honey
Blend all together in blender. Serve chilled. Makes 1quart | |
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Reply
| | | From: Genie· | Sent: 10/18/2008 9:09 PM |
| Cilantro Lobster Bisque
Chunks of lobster are added to a saucy mixture of milk, chicken
broth, and tomato puree, flavored with sherry, garlic, and jalapeno
pepper. Chopped tomato and cilantro are added to this thickened soup
for color and interest.
Ingredients:
Non-stick Butter Spray
1 onion, finely chopped
1/2 tsp finely chopped jalapeno pepper
2 Tbs whole wheat flour
1 clove garlic, chopped small
3 1/2 cups Fat-Free chicken broth
1/2 cup tomato puree
1/2 cup dry sherry
1/2 tsp salt
1 pound ready-to-serve Lobster meat cut into 1" pieces
1 1/2 cups skim milk
1 tbsp cornstarch (mixed with 1/2 cup of the skim milk)
1 tsp paprika
1 plum tomato, chopped
2 Tbsp chopped cilantro
Directions:
1. Spray large saucepan generously with non-stick spray. Heat the
saucepan over medium heat. Add the onions, jalapenos, and garlic;
saute, stirring occasionally, for 5 minutes, or until tender. Add 1
tbsp water. Cook 2 minutes longer. Add flour, stirring constantly,
cooking for 3 minutes, or until lightly browned. 2. Stir in the
broth, tomato puree, sherry, and salt and bring to a boil. Reduce
the heat to low, cover, and simmer for 10 minutes. Add the lobster;
cover and simmer for 6 minutes, or until the lobster is opaque. 3.
Add 1 cup of the skim milk to the saucepan. Whisk the cornstarch
with the remaining 1/2 cup milk, until there are no lumps; add it
and the paprika to the saucepan. Cook over medium heat for 5
minutes. Stir in the plum tomatoes and cilantro
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