Lobster Bisque

Lobster is like caviar.. super expensive and SOO delicious. Not everyone (ahem.. me and everyone I know) can afford to buy and eat lovely juicy fat lobsters very often. Until I can find a man that can provide me with such treats or find a proper job, I will have to work with what I can afford. If you do happen to come across a little lobster there is a way to make it go a lot further and taste just as refined. Bisque it. My friend Jessie made a delicious batch on Monday and I HAD to post it...

Jessie's Lobster Bisque
serves 2-3

INGREDIENTS

• 1/2 lb (230g) lobster meat, cut into small chunks
• 4 Tbsp minced shallots
• 3 garlic cloves, crushed
• 1/4 cup white wine
• 2 tsp Worcestershire sauce
• 2 tsp Tabasco
  
• 1 tsp dried thyme
• 6 Tbsp dry sherry
• 1 tsp paprika
• 1 cup hot water
• 1 tsp lobster base (can buy from gourmet grocery stores/online)
• 4 ounces tomato paste
• 2 bay leaves
• 2 cups heavy whipped cream
• 4 Tbsp butter, unsalted
• salt, if needed

DIRECTIONS

• Heat a little oil and sweat shallots, onions, and garlic for a couple minutes.
• Deglaze with the white wine
• Add the worchestershire sauce , tabasco, thyme and saute for another minute.
• Deglaze with sherry
• Add paprika, hot water, and lobster base and combine well.
  
• Stir in tomato paste and add bay leaves
• Simmer on low for 10 min
• Whisk in heavy cream and butter
• Bring to a boil
• Add chunks of lobster and simmer until done.
  

Winter Salad

When I think salad, I think hot summer weather and cool refreshing flavors. Then I remind myself of the exciting produce available in fall and winter (pear, squash, etc) and how salad instantly becomes a comfort food. I was invited to a glitter party today (yes i know, AMAZING) and brought the salad to add to a spread of savory tarts and fresh asparagus. This salad is light enough to be a starter for dins and also has enough substance to be the main lunch event. It is also one of my all-time faves... and that's saying something.


Fall Salad with Pears, Walnuts, and Blue Cheese
serves 6 as starter or 4 as main

Ingredients

• 1 bag of spinach leaves, washed and ready-to-eat
• 1 large pear (of any sort), peeled and chopped into medium size chunks
• 1 handful of walnut pieces
• 1 handful of blue cheese crumbles, I used gorgonzola
• 1 Tbsp butter
• 1 Tbsp sugar
• 3 Tbsp balsamic vinegar
• 1 tsp wholegrain mustard
• 1 Tbsp olive oil
• salt & pepper

Directions

• Get out a small pan.. melt butter and add sugar
• Add chopped pears and cook for 2 min. You do not want the pears to start to lose shape/lose all of their crunch.
• Drain pears, put in salad bowl. reserve the liquid left of the bottom of the pan.
• Add vinegar, oil, mustard, salt & pepper to the pear liquid and whisk.
  
• Add spinach, walnuts, cheese, and dressing to the pears in the salad bowl.
  
• Mix.

xxxx

Quick Brownie Tip

Just a quick brownie tip: Use 1/2 cup applesauce instead of oil (though I add a TINY splash of oil ) when baking brownies from mix. Take them out of the oven a little early so they don't get dry. It's an easy way to have a treat without all the calories.

The cutie above is my best friend's little one, Taylor (or Tay as we call her). Lisa is an amazing mom and an amazing cook.. check out her blog: http://mamahoodbylisa.blogspot.com/

Beetroot Soup

Everything about this soup is bold, I would advise wearing a boiler suit rather than an apron when making it just in case you have an unreliable blender. I say it is a beetroot soup, but it is the accompanying ingredients that really help this soup not become a Russian nightmare. This is when we introduce the apple (of a cooking variety) and the parsnip (of the delicious variety). These two partners quel the heartiness of the beet as well as celebrate it sweeter side. Other than a little sugar, this soup is also astoundingly good for you with only a small amount of oil and butter used to sauté the veg in.

I made this just before Halloween and it would have been very fitting to consume over the weekend, as the colour is so intense.

If you have yet to be a beetroot convert, maybe try making this for someone who you know is and then sample. Even if you don't love a soup, some warm homemade bread with melting butter makes anything delicious.

I neglected to do so, but a scattering of dill and a spoon of marscapone or ricotta would make for wonderful presentation starting a dinner party of just for some extra flavours.

For 6 Bowls:

5 Beetroots, just slightly smaller than a tennis ball

3 large cooking apples, peeled, cored and chopped

3 parsnips, peeled and chopped

2 carrots, peeled and chopped

1 white onion, chopped

2 cups of vegetable stock

1 tbsp caster sugar

Oil and a knob of butter

salt and pepper

Preheat the oven to 180 C/350 F place your beets in an ovenproof dish and cover in foil, cook for an hour.

Whilst the beetroots are in work on the rest of the veg. Heat a knob of butter and a table spoon of oil in a pan over a medium-low heat and add the onions, carrots and parsnip. Let them sweat a little but be sure not to let them brown or burn. Cook them for about fifteen minutes like this, if they need a little liquid add some of the stock. Once they are looking tender add the apples, sugar and half a cup of stock, cover and let stew for fifteen minutes. Everything should be softening up nicely. Take off the heat and wait until the beetroots are done.

Take the beets out of the oven and carefully remove the skin. Chop them up and add them to the stock pot. Add the rest of the stock and season to taste, bring everything to the boil. Make sure all the veg is tender.

I would advise using a blender with a lid rather than a stick, but needs must. Puree until smooth and if you want it slightly runnier then add a little more stock.

Thai Red Curry for the Masses

I have become a red curry convert. I always thought green was my favorite but last night's pot of love has changed my mind. Making curry, whether it be of the Indian or Southeast Asian variety, is so easy and great for big crowds (as the recipes are easily doubled). There were only four of us eating last night but we managed to down enough for eight (for shame). My friend, Wills, just happens to be growing a kaffir lime tree at home. It turns out he is quite the Asian food expert. Who Knew? The kaffir lime leaves, added at the last minute, really made it that much more delicious. You can buy them at Asian grocery stores and at some fancy grocery stores (i.e. I think Whole Foods has them). Get cooking!

RED THAI CURRY
enough for 4 (easily doubled)

INGREDIENTS:

• 1 lb chicken breast, butterflied and cut into strips
• 1 large onion, chopped
• 1 large red bell pepper, cut in strips
• 1 clove garlic minced
• 1 small knob of ginger (1 inch or so), minced
• 1 can of diced tomatoes
• 1 can coconut milk (can use lite)
• 1/2 tsp fish sauce (optional)
• 1 Tbsp brown sugar
• juice from 1/2 lime
• 1 tsp red curry paste (can use less/more according to taste)
• crushed unsalted peanuts (to top)
• several kaffir lime leaves
  
• salt
• jasmine rice to accompany, cook as directed
  

DIRECTIONS:

• Bring half of coconut milk with red curry paste to a boil in a large pot (a wok works well)
• Immediately add chopped onions, garlic, ginger, tomatoes, and bell peppers and simmer for 5 min (until soft).
• Add chicken and the rest of the coconut milk.
  
• Simmer for 5 min. and then add the lime juice, brown sugar, and fish sauce.
• Continue to cook until chicken is cooked and sauce is thick (this may take a little)
• Salt according to taste, and stir in kaffir lime leaves (last minute)
• Serve over jasmine rice with crushed peanuts on top.