thedrifter
03-10-08, 02:00 PM
A Regional and Ethnic Cooking Recipe Swap!
It’s cold outside in areas!
A perfect time to try new recipes!
What’s your specialty?
Come share it with us!
Here I'll start You off...
Ellie
LOBSTER BISQUE
2 live chicken lobsters (1 lb. each)
1 onion, coarsely chopped
1 stalk celery, coarsely chopped 1 carrot, coarsely chopped
3 bay leaves
1/2 lb. butter
2 quarts water
1/4 cup flour
2 cups heavy cream
1/2 cup sherry
1/4 cup brandy
white pepper and salt, to taste
Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. Drain and plunge into cold water to arrest further cooking. Extract the meat, chop it and set it aside.
Place the lobsters’ remains in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.
Remove from the oven and strain off the butter into a heavy saucepan. Place the remaining contents of the roasting pan into the 2 quarts water and boil until the liquid is reduced by half. Strain the stock.
Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy.
Simmer slowly for 30 minutes. Season with white pepper and salt to taste.
Strain the bisque and add the lobster meat.
Serve immediately.
Colonial Turkey Pot Pie
Yield: 16 servings
Vegetable oil 1/2 cup
Fresh thyme, chopped, divided use 1 Tbsp.
Fresh parsley, chopped, divided use 3 Tbsp.
Medium shallot, chopped, divided use 1
Cloves garlic, chopped, divided use 4
Whole turkey, 8-lb. 1
Large white onion, diced 1
Ribs celery, diced 4
Large carrots, diced 2
Dry white wine 1 cup
Turkey stock 1 qt.
Fresh peas, shelled 1 cup
Sliced button mushrooms 1 cup
Chopped red skinned potatoes 1 cup
Heavy cream 2 cups
Salt and freshly ground black pepper to taste
Unsalted butter, softened 1/4 lb.
all-purpose flour 1/2 cup
puff pastry, cut in rounds to fit ramekins 3 lb.
Large egg, beaten with 1 teaspoon water 1
1. In a small bowl, mix together oil and 1-½ teaspoons each thyme, parsley, shallot and garlic. Reserve remaining herbs.
2. Rub oil-seasoning mixture over turkey. Place turkey on a tray, cover with plastic wrap and refrigerate overnight.
3. Place turkey on a rack in a shallow roasting pan in a preheated 450°F oven. Immediately reduce temperature to 350°F. Roast turkey for about 2-½ hours or until a meat thermometer inserted into the thigh reads 180°F. Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1-inch pieces and reserve. Discard skin and bones. Discard all but 3 tablespoons pan drippings in the roasting pan.
4. Heat drippings in pan on stove top. Add onion, celery and carrots and sauté over medium heat for 3 minutes, until tender. Add wine to deglaze pan, loosening any browned bits on pan. Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat.
5. Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste. Bring to a boil over high heat and add shredded turkey. Bring back to a boil. Reduce heat and simmer about 5 minutes, until ingredients are fully cooked.
6. In a small bowl, combine the butter and flour into a paste.
Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.
7. Ladle turkey mixture into 8-ounce individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl. Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough. Gently brush egg mixture over the surface of puff pastry. Bake in a preheated 350°F oven for 12 to 15 minutes, until pastry edges are brown.
It’s cold outside in areas!
A perfect time to try new recipes!
What’s your specialty?
Come share it with us!
Here I'll start You off...
Ellie
LOBSTER BISQUE
2 live chicken lobsters (1 lb. each)
1 onion, coarsely chopped
1 stalk celery, coarsely chopped 1 carrot, coarsely chopped
3 bay leaves
1/2 lb. butter
2 quarts water
1/4 cup flour
2 cups heavy cream
1/2 cup sherry
1/4 cup brandy
white pepper and salt, to taste
Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. Drain and plunge into cold water to arrest further cooking. Extract the meat, chop it and set it aside.
Place the lobsters’ remains in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.
Remove from the oven and strain off the butter into a heavy saucepan. Place the remaining contents of the roasting pan into the 2 quarts water and boil until the liquid is reduced by half. Strain the stock.
Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy.
Simmer slowly for 30 minutes. Season with white pepper and salt to taste.
Strain the bisque and add the lobster meat.
Serve immediately.
Colonial Turkey Pot Pie
Yield: 16 servings
Vegetable oil 1/2 cup
Fresh thyme, chopped, divided use 1 Tbsp.
Fresh parsley, chopped, divided use 3 Tbsp.
Medium shallot, chopped, divided use 1
Cloves garlic, chopped, divided use 4
Whole turkey, 8-lb. 1
Large white onion, diced 1
Ribs celery, diced 4
Large carrots, diced 2
Dry white wine 1 cup
Turkey stock 1 qt.
Fresh peas, shelled 1 cup
Sliced button mushrooms 1 cup
Chopped red skinned potatoes 1 cup
Heavy cream 2 cups
Salt and freshly ground black pepper to taste
Unsalted butter, softened 1/4 lb.
all-purpose flour 1/2 cup
puff pastry, cut in rounds to fit ramekins 3 lb.
Large egg, beaten with 1 teaspoon water 1
1. In a small bowl, mix together oil and 1-½ teaspoons each thyme, parsley, shallot and garlic. Reserve remaining herbs.
2. Rub oil-seasoning mixture over turkey. Place turkey on a tray, cover with plastic wrap and refrigerate overnight.
3. Place turkey on a rack in a shallow roasting pan in a preheated 450°F oven. Immediately reduce temperature to 350°F. Roast turkey for about 2-½ hours or until a meat thermometer inserted into the thigh reads 180°F. Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1-inch pieces and reserve. Discard skin and bones. Discard all but 3 tablespoons pan drippings in the roasting pan.
4. Heat drippings in pan on stove top. Add onion, celery and carrots and sauté over medium heat for 3 minutes, until tender. Add wine to deglaze pan, loosening any browned bits on pan. Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat.
5. Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste. Bring to a boil over high heat and add shredded turkey. Bring back to a boil. Reduce heat and simmer about 5 minutes, until ingredients are fully cooked.
6. In a small bowl, combine the butter and flour into a paste.
Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.
7. Ladle turkey mixture into 8-ounce individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl. Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough. Gently brush egg mixture over the surface of puff pastry. Bake in a preheated 350°F oven for 12 to 15 minutes, until pastry edges are brown.