BOO!!
Posted on 10/21/2003 7:14:49 AM PDT by carlo3b
..a..YEP, I will continue to write them, however the great cookbooks are more than just recipes, they are facts, and traditions, and LOVE!
But now you have me nuts for my fall and winter soups...Yummmm.. .. enjoy
Bisque is a shellfish based cream soup. Bisque differs from chowder or a stew in that bisque is smooth and usually strained where-as chowder will contain diced vegetables as well as chunks of meat or seafood. Generally bisque is made from a highly concentrated stock and is very rich in flavor. All cream soups are ruined with boiling so take special care while handling this soup.1) In a large stock pot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil.
- 1 each 2 lbs. Live lobster cull
- 1/4 lbs. Butter
- 3/4 cup all-purpose flour
- 1/4 cup chopped onions
- 3/4 cup tomato puree
- 1 tablespoon lemon juice
- 2 cubes chicken bouillon
- 8 peppercorns
- 3 ribs of celery
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon any quality Steak Sauce, (I know it's tacky, but it saves having to marinate..:)
- 1 pint heavy or light cream (heavy tends to really thicken fast so be careful)
2) Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce.
3) When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use.
4) Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half.
5) In a separate stock pot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking.
6) Add the tomato puree and cook for an additional minute.
7) Strain the lobster stock through a fine sieve.
8) Add the lobster stock a 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Worcestershire sauce, steak sauce, sugar, and white pepper and simmer for about 10 minutes while stirring.
9) Slowly add the cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.
Servings: About a half gallon or 8 servingsThis great recipe is from Chef Carlo's new "SOUP, SEX, and the SINGLE MAN" Cookbook. This fabulous recipe was adapted from the Venus de Milo Restaurant original recipes, Providence, Rhode Island
New England Clam Chowder This is the original clam chowder recipe that was a 3 time first place winner at the annual Newport, Rhode Island Great Chowder Cook-Off. This recipe is also a first place winner at the Greater Boston Harbor Fest Chowder Cook-off.
1) Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
- 2 cups 1/2 inch diced red, or new potatoes, (I leave the skins on)
- 5 cups fresh chopped clams, canned is fine
- 1-1/2 cups clam juice
- 4 oz. butter
- 1/2 cup all purpose flour
- 1/4 cup minced onion
- 1/4 cup minced celery
- 2 tablespoons minced garlic
- 2-1/2 cups light cream, (light only, you can use half and half)
- add salt if needed
- 2 teaspoons fresh ground black pepper
- 3 bay leaves
- 3 teaspoons dry dill weed
2) In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
3) Add the hot clam stock through a strainer a cup at a time and whisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.
4) Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning.
Serve at once with oyster crackers.
About 2½ quarts or 12 servingsThis great recipe is from, Chef Carlo's new "SOUP, SEX, and the SINGLE MAN" Cookbook. This fabulous recipe was adapted from the Venus de Milo Restaurant original recipes, Providence, Rhode Island.
I love this stuff! I will have to check out what you changed from my old version.. It looks great.. Thanks :)
I can't cook much but I know how to make great bean soups and splitpea soup. Bean soups are winter soups. Hor soups and hot meals are important in winter especially in poor nations without luxuriant central heat.
Cream of Fennel SoupThis is truly a love-hate relationship. You either love fennel or hate it. My advice to you is try this wonderful soup first and I believe doing so will make you a lifelong fan!
1) Sauté garlic, and leeks in large soup pot until tender, approx. 5 minutes.
- 1/4 cup extra-virgin olive oil
- 4-6 cloves garlic, finely chopped
- 1 leek, thinly sliced
- 5 fennel bulbs, thinly sliced
- 8 tomatoes, peeled, seeded, and chopped
- 6 cups chicken or vegetable stock
- 1/2 cup chopped fennel greens
- 1 cup heavy cream or yogurt
- Salt and freshly ground pepper to taste
2) Add to the pot, fennel, and tomatoes, until the tomatoes break-down and liquefy, approx. 10 minutes.
3) Add the stock, bring to a boil, and simmer uncovered for 20 minutes.
4) Puree the soup in batches in a food processor , then return to the pot.
5) Add the remaining ingredients, bring to a boil, and boil for 1 minute only.
Refrigerate for at least 2 hours.
Adjust the seasoning with salt and pepper before serving cold.
Serves 4 to 6.
He = me, and I much prefer to address women of all ages as girls, as a term of endearment, unless they are teenagers. In that case, I prefer to address teenage girls as young women, or young lady. Your question really surprises me, because I have never really thought about it, and have never had anything said except an occasional giggle from, a bit more mature girls.. :)
Cherry, is my reference to women as girls somehow demeaning to ladies/women/females/??? Is this a subliminal message or a sub conscience thingy that I hold some suppressed some'thin about girls/women/females, that is unnatural/unfair/unhealthy???? GULP! .. :(
Olive Salad Italiano Antipasti Combine all ingredients in a bowl and toss to combine.
- 1 cup drained pimiento-stuffed green olives,
- coarsely chopped
- 2 - 4 cloves garlic, finely chopped
- 2 ribs celery, finely chopped
- 1 Tbs extra-virgin olive oil
- 2 tsp red wine vinegar
- 1/2 tsp grated lemon zest
- 1/4 tsp dried oregano
- 1/4 tsp hot red pepper flakes, or to taste
- Salt and freshly ground pepper to taste
Refrigerate covered for at least 2 hours, and up to 2 days before serving at room temperature.
Serves 4 to 6.
BOO!!
I have been fooling around with the baked cheese and I have an absolute favorite that is a blend of colby and Monterey jack cheese that I get at Walmart. I use a little ring off of a mason jar to space the little mounds of grated cheese. I bake them about 13 to 15 minutes at 350. They are crunchy little lacy looking things, but delicious and satisfies that craving for something crunchy. If you want them a little chewy you bake a little less and they are crunchy on the outside with a chewy center. I have been using parchment paper and that is a little cheaper than the foil and works better. I keep a plate of them laying around because my husband and son love them too.
Let me answer that...NO!!
Carlo, I've known you for 3 years. You've always been a perfect gentleman. You treat everyone, especially women, with respect and go out of your way to recognize their talents. You're warm and friendly and caring. AND you've got class!! When someone attacks you unfairly, you use your humor to deflect their verbal assault.
However, you're also a man of integrity and will stand by your principles when it involves something in which you deeply believe. Your love of family, friends, country and God are well known on this site. You'll go down fighting to defend any one of those things.
I'm proud to call you FRIEND!!
You will like it. It went together real easy and sliced like a dream.
They are kind of small, but are quite filling. I would recommend using just the foil part of the cupcake liner if you are baking in regular oven.... They will stick to the paper ones. .
Low Carb Flax Seed Muffins
These have been recommended as "very good with lots of fiber". About 4 carb per muffin but over 3 is in the form of fiber. Other flavorings have been tried - banana, pineapple or unsweetened coconut also taste great. These muffins freeze well, too.
These can also be made in the microwave. In a 1000 watt microwave, 12 muffins take about 2 minutes and 10 seconds.
Why do cookie receipes call for unsalted butter and then say to add salt ? And for that matter why is butter salted in the first place ? Unsalted butter is had to find in Euireka so my wife uses what is available...
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