Posted on 10/19/2023 9:27:00 AM PDT by Red Badger
NATIONAL SEAFOOD BISQUE DAY
Every year on October 19th, National Seafood Bisque Day serves up a hot, delicious meal for seafood lovers. The day celebrates a luxurious bowl of tasty soup made from the catch of the day!
#SeafoodBisqueDay
Seafood bisque is a smooth, creamy, and highly-seasoned soup of French origin. Recipes call for a strained broth of crustaceans. Use seafood such as lobster, crab, shrimp, or crayfish.
The name “Bisque” is likely derived from Biscay, as in the Bay of Biscay. However, the crustaceans are certainly bis cuites, meaning “twice-cooked.” Recipes require cooks to first sauteed the seafood lightly in their shells, then simmered in wine or cognac and aromatic herbs before being strained.
This rich and filling soup goes well with a crusty chunk of bread. Serve it as the introduction to a larger meal or the meal itself. If you enjoy wine, try Gewurztraminer with your bisque.
HOW TO OBSERVE SEAFOOD BISQUE DAY
Celebrate the day by trying one of the following Seafood Bisque recipes. Or share one of your own. Be sure to make it a real celebration by sharing with friends and family. As always, use #SeafoodBisqueDay to post on social media.
NATIONAL SEAFOOD BISQUE DAY HISTORY
National Day Calendar® continues researching the origins of this warming food holiday.
Bisque FAQ
Q. What's the difference between a bisque and a cream soup? A. In a bisque, the cream is added earlier in the cooking process. A cream soup adds the cream last. The amount of seasoning is also different between the two soups.
Q. Are bisques only made with seafood?
A. No, though traditionally recipes for bisques only included seafood as the prime ingredient. However, several kinds of ingredients star in these flavorful soups today. Try chicken, potato or corn bisques, for example.
Q. Are all bisques soup?
A. Yes. Bisque is a type of soup just like broth-based, cream-based soups, chowders, and are soups.
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October 19th History
1789
John Jay is sworn in as the first Chief Justice of the United States. He served until June 29, 1795.
1917
Near a battlefield in France, Helen Purviance began frying doughnuts for homesick troops. Her act of kindness as part of the Salvation Army turned into a mission. Women working with the Salvation Army used their ingenuity to convert everyday items to use in the doughnut production lines all along the frontline. Today, their efforts are celebrated on National Doughnut Day.
1939
At the age of 18, Anna Lee Aldred persevered in becoming the first woman in North America to be licensed as a professional jockey. Despite opposition, the equestrian triumphed and began her professional career.
1943
Researchers at Rutgers University isolate the antibiotic Streptomycin bringing forth a treatment for tuberculosis.
1952
The French scientist, Dr. Alain Bombard, tested his theory of survival adrift at sea. He believed sailors stranded at sea could survive indefinitely on what the sea offered. In a small inflatable raft, he set sail from the Canary Islands and drifted across the Atlantic Ocean. He arrived in Barbados on December 24, 1952. Bombard survived on raw fish, plankton and sips of seawater and rainwater. Sealed in a waterproof bag were emergency rations that were notarized before he left on the journey.
1966
Bobby Orr hits the ice with the Boston Bruins in his NHL regular-season debut. They squared off against the Detroit Red Wings and won 6-2.
1967 -
NASA's Mariner 5 flies past Venus sending back detailed data.
1990
Directed by and starring Kevin Costner, the film Dances with Wolves premieres in Washington D.C. The film won seven Academy Awards including Best Picture and Best Directing.
October 19th Birthdays
Annie Smith Peck - 1850
Among her many accomplishments, Annie Smith Peck became known for her mountaineering spirit. After climbing Mount Shasta in California at the age of 38, Peck never looked back. Her last climb was 44 years later when Peck ascended Mount Madison in New Hampshire. In between, she set records climbing ambitious mountaintops and also helped to found the American Alpine Club.
Alice McLellan Birney - 1858
In 1897, Birney founded the National Congress of Mothers. Today, the organization is better known as the National Parent-Teacher Association.
Auguste Lumière - 1862
Auguste Lumière, along with his brother, became film pioneers when they invented and began manufacturing a motion picture camera and projector. The device, called a Cinèmatographe, captured images at 16 frames per second. They set to work filming everyday events and conducted their first public screening on December 28, 1895.
Marguerite Perey - 1909
In 1939, the French physicist discovered the last naturally occurring element, francium (Fr). Perey was a student of Marie Curie, and in 1962 she became the first woman elected to the French Acadèmie des Science.
Subrahmanyan Chandrasekhar - 1910
In 1983, the astrophysicist and William A Fowler won the Nobel Prize for Physics for their discoveries regarding the later evolutionary stages of massive stars.
Evander Holyfield - 1962
The American boxer stands alone in a couple of pugilism categories. He's the only professional boxer to win the heavyweight championship four times, and he's the only boxer to hold undisputed championships in two weight classes - cruiserweight and heavyweight.
ping!........................
In my dreams today😋😋😋
I have some lump crab that would be lovely as crab bisque. I ought to check out my recipe and see if I have the other ingredients on hand. Would be a nice addition to the leftover steak I was planning on having for dinner tonight.
Yum! No soup for you, Elaine!
Mrs rktman’s recipe for shrimp/crawfish chowder:
Shrimp/crawfish chowder
Serve with corn bread of crusty French bread
Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins
Ingredients
¼ cup butter to sautee ½ chopped onion and ½ cup carrots
½ cup butter to sautee 1 pound shrimp and 1 pound of crawish tails. Both peeled and thawed
1 10.75 oz can of condensed cream of potato soup, 1 can condensed clam chowder
1 10.75 oz can of condensed cream of onion soup (or mushroom)
1 15.25 0z can whole kernel corn drained, 1 cup pre cooked diced potato
4 oz softened cream cheese
2 cups half and half
½ teaspoon cayenne or Tony Chachere and 1 teaspoon tobascco sauce
1 can chicken stock if needed if too thick for your pref.
Melt ¼ cup butter in large pot to sautee onions and carrots until soft. Remove and set aside
Melt ½ cup butter in same pot. Combine soups and corn and cream cheese. Mix well and bring to slow boil.
Stir in half and half, onions and carrots and shrimp and crawfish. Season with cayenne and tobacco. Bring back to
low boil to make sure shrimp is done then let simmer to 5-10 minutes
Adjust as needed to suit your tastes.
Enjoy.
JOE’S CREAM OF CRAB AND OYSTER SOUP
Ingredients 2 Dozen Fresh shucked Oysters in liquor 1 LB. of Jumbo Lump Crabmeat 1 Red Bell Pepper 1 Yellow Bell Pepper 1 White Onion 2 Tablespoons of Fresh Parsley ½ LB. of Butter 3 Tablespoons of Flour OR Corn Starch 2 Pints of Heavy Whipping Cream 1 Quart of Half and Half 1 Pint of Whole Milk ¼ Cup of Sherry 2 Tablespoons of Bay Seasoning 1 Tablespoon of Black Pepper 1 Teaspoon of Cayenne Pepper 1 Tablespoon of Joe’s Wildside Seasoning
RECIPE Chop red pepper, yellow pepper, white onion and place in a food processor and pulse until the pieces are very small but not pureed. Place two sticks or ½ pound of butter in a large stock pot on low heat until completely melted. Add vegetables and sauté until tender. Add the flour or cornstarch and mix well into the vegetables making a roux. Add Salt, Black Pepper, Cayenne Pepper, and Bay Seasoning and Stir until the roux becomes thick and begins to brown but not burn.
Add 2 pints of heavy whipping cream, one pint of half and half and 1/2 pint of whole milk. Keep the remaining half and half and milk to adjust your desired consistency later in the process. Let simmer on low heat for approximately ½ hour stirring often. Add the Oysters in liquor and the Jumbo Lump Crabmeat and stir in well. Let the soup simmer for another 20 minutes.
You may choose to add more half and half or milk to obtain your desired consistency. The longer the soup is cooked, the thicker it will become. When serving, place in a bowl, drizzle some Sherry around the top, sprinkle with a little Joe’s Wildside Seasoning and garnish with fresh Parsley.
Lobster bisque.... Yummy!
Maybe, if it is on the “Monday” menu, I’ll be able to treat myself to a bowl of it this coming Monday at one of the finest restaurants on the Chesapeake Bay...
If not, cream-of-crab for sure...
Blender Crab Bisque
The Ninja Cold & Hot Blender is perfect for making flavorful creamy soups, hearty soups, and bisque recipes. On Sunday, I made some quick and easy crab bisque in my favorite blender. This crab bisque recipe is so easy and gourmet, perfect for the fall season and entertaining 4-6 guests.
Ingredients 2 celery stalks, finely chopped 1 small onion, finely chopped 2 Tablespoons of minced garlic cloves 2 sprigs of fresh thyme 6 Tablespoons softened salted butter (4 Tbsp. for bisque, 2 Tbsp. to warm crab meat)6 oz. tomato paste 2 tablespoons flour (use more if you like a thicker bisque) 2 oz. cream cheese 1 cup heavy whipping cream 1/2 cup dry white wine or dry sherry 4 cups of seafood stock Seafood seasoning (like Old Bay®), salt, and freshly ground pepper to taste 1 lb. lump crabmeat or jumbo lump crap
Directions Add chopped onion, chopped celery, minced garlic cloves, thyme, and 4 Tbsp butter to the Ninja Blender and press the “SAUTE” function. After Saute is over, add tomato paste, flour, cream cheese, heavy whipping cream, seafood stock, old bay seasoning, salt & pepper. Press the “SMOOTH SOUP” function on Ninja Foodi Blender and let it blend
While the soup is blending, warm-up half the crab in a skillet with 2 Tbsp of butter. Add half of the crab lump to the blender. Press, “MANUAL COOK” on “HIGH,”. Cook until the soup has reached your desired consistency. Approximately 10 -15 minutes. At this step, you may add an additional flour to thicken the soup, if desired. After 10-15 minutes, Stir the bisque well, as the crabmeat tends to lump at the botton of the blender. Serve the bisque in soup bowls topped with the cooked warm crab in the middle and garnish with dried or fresh parsley, smoked paprika and fresh basil. Serve with crackers or crusty bread.
Substitutions and Additions for Crab Bisque Crab Meat: Instead of Lump Crab Meat, you can use crab claws, ( or a combination of both). Fresh Crab Claw meat is usually found right next to the lump crab meat in your grocery store. White Cooking Wine: Instead of white wine, you can use dry sherry. You can also use your favorite cognac. I recommend using only 1/4 cup. Heavy Cream: Light-Cream may be substituted in place of heavy cream. Yellow Onion: One shallot may be used instead of an onion. *shallots have a milder and more delicate flavor than that of a regular yellow onion. Seafood Stock: Fish Stock may be used in place of Seafood Stock. I do not recommend using chicken stock or chicken broth. To Add Heat: For a Spicer bisque, you may add red-pepper flakes or cayenne pepper to taste. I recommend adding a teaspoon at a time and tasting. For a Chunky Bisque: Use additional Crabmeat or add a few potatoes.
Crab bisque soup may be stored and refrigerated in batches in an air-tight container for up to 3-4 days. It can be frozen for between 4-6 months.
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