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Eastern Shore Edition: Seafood Stock *and* Crab Bisque

20 Aug

Joe and I somehow got it into our heads last night that we could eat 2 lbs. of steamed snow crab legs. Several clusters in, we realized that our eyes were bigger than our stomachs. But there was no way I was going to let the remaining meat or the MOUNTAIN of shells go to waste. Seemed like the perfect opportunity to try my hand at making a creamy, delicious crab bisque and build it from the seafood stock on up. Let’s get to work, shall we?

Seafood Stock

Ingredients

  • Shells from 2 lbs snow crab legs
  • 1 onion, diced
  • 5-6 carrots, diced
  • 5-6 celery ribs, diced
  • 2 cloves garlic, minced
  • 3-4 sprigs thyme
  • ½ cup dry white wine
  • ¼ cup tomato paste
  • 2 tbsp. olive oil
  • 1 tbsp. black peppercorns

Method

Roast the crab shells in a 400 degree F oven for 10 minutes or until the edges begin to brown.

Place a stock pot over medium heat and add the olive oil. Once the oil starts to shimmer, add the onion, carrots, celery, and garlic and saute until the vegetables start to soften. Take a selfie maybe?

Add the shells, white wine, thyme, peppercorns, and tomato paste. Then add water until the shells are covered by about 1 inch.

Bring the stock to a boil and then reduce to a simmer and cook for 1 and a half hours. Skim the grease and foam from the surface every so often during the cooking process.

There will be a decent amount of evaporation. The first picture is the beginning of the cooking process, and the second is the end.

Strain the stock through a fine mesh sieve, pressing the solids to extract as much as possible. Yields about 2 ½ quarts

The stock is now ready to use for our delicious…

Crab Bisque

Ingredients

  • 2 ½ qts. seafood stock
  • 2 oz. butter
  • 1 onion, diced
  • 3 carrots, diced
  • 3 ribs celery, diced
  • 1 clove garlic, minced
  • ½ cup cooking sherry
  • ¼ cup tomato paste
  • 3-4 sprigs thyme
  • 2 bay leaves
  • ½ tsp. paprika
  • 1 cup heavy cream
  • 6 oz. crab meat (I used snow crab legs)
  • Juice from ½ lemon
  • Salt and pepper to taste
  • Fresh chives, chopped (for garnish)

Method

Melt the butter in a large pot over medium heat and then add the celery, carrot, and onion. Saute until the vegetables soften and give up their juices. Add the garlic and saute 2 minutes more.

Deglaze the pan with the sherry, and then add the tomato paste.

Add the seafood stock, paprika, thyme, and bay leaves.

Bring the soup to a gentle boil, and cook for 20 minutes.

Remove the pot from the heat and stir in the cream.

Puree the bisque in batches, and then return to the stove, season with salt, pepper, and the lemon juice.

I prefer to add the crabmeat to the individual bowls when serving, but you can add it to the pot of bisque if you like. Garnish the soup wish fresh chives and enjoy!

So next time you “accidentally” order too much shellfish, toss your shrimp, crab, or lobster shells in a pot and get that stock going. In addition to being a wonderful base for soups and sauces, it is also delicious cooking liquid for rice and other grains.

I might just have to let my eyes get too big more often. 😉

Ciao for now,

Neen

 

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Recipe Megapost: My Old Kentucky Home

6 May

Roger, our native Kentuckian, invited Joe and I over for Derby Day this year. He and Lynn always loved celebrating the Kentucky Derby. I imagine that it was particularly special for her, having grown up so close to Churchill Downs.

While I pawned mint julep duty off on the men-folk, I took charge of the food. Roger’s only “must-have” request was derby pie, an amazing chocolate-nut pie that’s possibly sweeter than actually winning the race itself. Other than that, I was free to do as I pleased.

It got me thinking a lot about Lynn. She liked to get me cookbooks, especially Southern ones. Last summer she gave me an edition of Seasoned Cooking of Kentucky, and several years ago an edition of Charleston Receipts. But the foods that make me think of her are the ones that she talked about the way that I talk about food from Pittsburgh, and those that she eventually wrote down for me the on cards I received at the bridal shower last year.

20130503_142327One of the things I remember her always loving was ham biscuits. Exactly what they sound like; cured, country ham (not the sweet, smoked style of Virginia), thin sliced and piled on top of fresh, fluffy biscuits. Roger mentioned in one of his recent emails to me that they were indeed her favorite, so I searched high and low—the wonderful butcher at Union Meat finally came through with beautiful, red slices of country ham, and I went on a search for a sturdy, slider-style biscuit recipe. The next item on the menu was from one of the books she’d given me.  Pickled shrimp are a popular picnic food in the summer that sounded just refreshing enough to cut some of the richness in the menu (oh believe me, we haven’t even started). Steamed, chilled shrimp, mixed with some vegetables, herbs, and a sweet/sour pickling liquid, all layered into a jar to marinate overnight. Along with the ham biscuits, and pickled shrimp, I figured a vegetable had to enter into the picture somewhere, so I roasted some beautiful spring Brussels sprouts with herbs de provence,  red onion, and bacon and served them at room temperature. They were an amazing contrast to the shrimp.

But the Hot Brown was what intrigued me the most. Not only was it an iconic dish, but I’d never made it before, and had only seen prepared briefly on a Food Network segment done at the Brown Hotel. On one of the recipe cards she shared with me, Lynn wrote down the Brown Hotel’s recipe for their signature dish. What is this incredible food item, you might ask? It is an open faced turkey sandwich on thick slices of Texas toast, covered by creamiest, richest pecorino romano mornay sauce I have ever made, broiled until golden, and then finished with sliced bacon, fresh parsley, and paprika.

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And yes, this whole ordeal ended with pie. Because you should always save room for pie.

Pickled Shrimp

  • 1 lb. peeled, jumbo cooked shrimp with tails
  • 1/2 red onion, diced
  • 1/2 yellow bell pepper, sliced
  • 1 fresh bay leaf
  • 1/3 cup peanut oil
  • 1/3 cup white wine vinegar
  • 1 tbsp. sugar
  • 1 tbsp. lemon zest
  • 1 tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. hot sauce
  • 1 tsp. kosher salt
  • 1 garlic cloves, pressed
  • 1 tsp. dried crushed red pepper

20130503_170453Layer the shrimp, onion, bell pepper, and bay leaf in a quart-sized mason jar.

20130503_170919Whisk the remaining ingredients together, and then pour over the shrimp and vegetables. Seal and allow the shrimp to marinate for 1 day, shaking and turning the jar every few hours or so.

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Ham Biscuits

These biscuits needed to be sturdier, and a little taller than normal to accommodate being made into sandwiches. Three leavening agents keep them light and fluffy, while giving you some freedom with manipulating the dough.

  • 1/2 envelope active dry yeast
  • 2 tbsp. warm water (110-115 degrees F)
  • 2 1/2 cups all-purpose flour
  • 1/2 tbsp. sugar
  • 1/2 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 oz. cream cheese, cut into pieces and chilled
  • 2 oz. unsalted butter, cut into pieces and chilled
  • 1/2 cup plus 2 tbsp. buttermilk
  • Slices of country ham
  • Dijon mustard, mayonnaise, or other condiments

Preheat oven to 400 degrees F.

Combine yeast and warm water in a small bowl; let stand 5 minutes or until foamy.

Whisk together flour, sugar, baking soda, baking powder, and salt, then cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.

Combine yeast mixture and buttermilk, and then add to the flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times.

20130504_073019Roll or pat the dough to 3/4-inch thickness. Cut with a round cutter or slice into squares.

20130504_073652Arrange biscuits on a parchment-lined baking sheet, brush with an egg wash or melted butter, and bake for 15 minutes or until deep golden-brown.

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Split biscuits and top with thin slices of country ham and condiments as desired.

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Roasted Brussels Sprouts

  • 1 lb. Brussels sprouts, washed, outer leaves removed, and cut in half.
  • 1 tbsp. olive oil
  • 2 slices bacon (cooked), and 1 tbsp. bacon drippings
  • 1/2 tbsp. white wine vinegar
  • 1/2 red onion, diced
  • 1 tsp. herbs de provence
  • Salt and pepper to taste

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Toss all ingredients together in a large bowl and taste for seasoning. Then spread the sprouts on a baking sheet and roast at 375 degrees F until lightly browned, but not soft. It will take anywhere for 15-30 minutes depending on the size of your sprouts.

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Kentucky Hot Brown

I used the Brown Hotel’s original recipe and followed it to a T. The only exception being that I was able to make three sandwiches, rather than two. Honestly, I think that the amount of sauce this yields could easily be spread across four. The recipe can be found here, but here’s a photo sequence and my description of the process…

Gather your ingredients and preheat a broiler.

20130504_171142Lay one piece of crustless Texas toast in an oven-safe dish, and cut the other into triangles, putting them on either side of the whole piece.

20130504_170551Layer turkey on top, and put a slice of Roma tomato on two sides of the Texas toast.

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Make a roux and cook it until smooth, then add the cream and cook over medium heat, whisking constantly until the mixture begins to simmer lightly and gets very thick.

20130504_17251920130504_172656Add the pecorino cheese and whisk until smooth. Add salt and pepper to taste.

20130504_17353620130504_173625Ladle the hot mornay sauce on top of the turkey, and then place the sandwich under the broiler until lightly browned on top.

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Top with two slices of bacon and finish with a sprinkle of fresh parsley and paprika.

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Dark Bay Pie

The Derby Pie originated at the Melrose Inn, but the name is trademarked  by the Kern family and the owners are not shy about suing to protect it. Although numerous variations and recipes for this type of pie exist, to refer to anything that is not Kern’s recipe (which is again, heavily guarded by the owners) as Derby Pie is breaking the law. Hence, why my truly delicious AND SHAREABLE recipe has its own moniker, given for the final product’s similarity in color to that particular horse coat color.

  • 1 1/4 cups toasted, roughly chopped nuts – I used a mixture of pecans and walnuts
  • 3 large eggs
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 cup dark corn syrup
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, melted and cooled
  • 1/2 tsp. salt
  • 2 tablespoons bourbon
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup semisweet chocolate chips
  • Pastry for one 9 in. crust

First, prepare your pastry. I use my super-no-fail pate brisee, of course! You can find that recipe right here, in the butter tart tutorial. After making the dough, patting into a disc, and refrigerating it, roll it out into a circle a bit larger than your pie pan, and then fit into the pan and crimp the edges. Return the crust to the refrigerator and chill for 30 minutes.

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Preheat an oven to 350 degrees F.

In a large bowl, whisk the eggs until thoroughly blended and slightly foamy. Add the brown sugar, white, sugar, light corn syrup, dark corn syrup, flour, and salt and whisk until smooth.  Add the melted butter, bourbon, and vanilla extract and mix thoroughly.

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Fold the nuts and chocolate chips into the mixture, brush the inside of the pie crust with a little bit of egg wash, and then pour the filling into the prepared pie crust.

20130504_10154920130504_101333(0)20130504_101745Bake for 50-60 minutes or until the center is just set and the edges are golden brown. It will deflate slightly as it cools.

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An hour after finishing everything up, I was putting my recipe cards safely back into the book when I noticed another one from Lynn that contained three simple ingredients: An orange, a cup of sugar, and two cups of pecans. Well shoot, I already had everything…so why not? Roger and I have since decided that these are far too habit forming. If you make them, not eating the entire batch will truly be a challenge.

Orange Pecans (and Walnuts)

Lynn’s recipe called for 2 cups of pecans, but I had a mixture of pecans and walnuts leftover from the Dark Bay pie, so I went with that.

20130504_113957Zest and juice the orange into a small, heavy bottomed saucepan. Add the sugar and mix well. Put the pan over medium high heat.

20130504_114512Once the sugar has begun to dissolve, add the nuts to the pot. Bring the mixture to a simmer, stirring vigorously throughout, and cook until most of the liquid has been absorbed (5-6 minutes).

20130504_114629Spread the nuts out onto a baking sheet and separate using a fork. Once completely cool, store in a well-sealed container at room temperature. And again, this is if you actually have any to store.

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20130504_125706So that was what we enjoyed with frosty mint juleps as Orb made his valiant gallop from almost the back of the pack, to a massive garland of roses.

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Dioji found all of this very exhausting.

Dioji found all of this very exhausting.

It was a really wonderful way to spend a Saturday, tasting and seeing things that reminded me of my mother-in-law. Sometimes it hurts to think about Lynn, because the fact that she is gone is still so raw. But Saturday was one of the first times that the cheerfulness I remember overshadowed those pangs of sadness. I am grateful that she shared so much of her home with me, and hope that I have done her proud sharing it with you.

Ciao for now,

Neen

A Bowl of Goodness and a Great Team

29 Aug

Howdy folks! It’s been a very busy week here with school starting, but I’ve still had some time to play in the test kitchen as well as draft another great (in my humble opinion) fantasy football team.

If you liked my Chicken, Greens, and Beans Soup, you’ll probably really like this one too. I really needed to clean out my fridge, so I just used what was hanging around. To be honest, that’s one of the best ways to make a great soup. Leftovers can become something awesome. Without further ado, here’s Shrimp Veggie Bean Soup for your enjoyment.

Cast of Characters

16 oz. peeled, deveined raw shrimp

3 cups baby spinach

8 oz. diced mushrooms

3 slices pre-cooked bacon

1 head of broccoli, chopped

3 green onions, diced

3 cloves of garlic, minced

4 cups of vegetable broth

16 oz. canned diced tomatoes

16 oz. can of navy beans

16 oz. can of great northern beans

Begin by heating 1-2tbsp. olive oil in a dutch oven over medium-high heat and sautéing the mushrooms and garlic. When the mushrooms have given up some juices, add the green onion, bacon, and broccoli. Sautee everything over medium-high heat until the vegetables are just tender.

Add the vegetable broth, beans, and diced tomatoes and allow the soup to come to a boil. Reduce the heat to medium and simmer 10-15 minutes. Add the spinach one cup at a time, allowing each addition to wilt slightly before adding the next. Allow the soup to simmer for 2-3 minutes and then finally add the shrimp. Once the shrimp turn opaque (2-3 minutes) the soup is done! Serve alongside warm bread or parmesan crackers (for you carb watchers).

The recipe makes nine 1 cup serving with each one containing 133 calories, 2 grams of fat, 13 grams of carbohydrates, and 17 grams of protein. Mangia, mangia!

It’s been a very soup-y week. Between the chicken soup, shrimp soup, and a batch of turkey chili, I’ve been eating comfort food for nearly every meal (not that I’m complaining). It’s really helped to have those dishes frozen and ready to go anytime.

It’s going to sound weird, but I really like to have the chicken soup for breakfast. I really can’t pass up a day-starting meal with so much protein. It energizes me and allows me to work more effectively and efficiently. Sometimes, I stop at a café near my work for a bottle of water in the morning and it can be really hard to ignore all of their delicious looking pastries. It’s less hard when I know I have something that’s tastier to look forward to enjoying.

So other than being a soup-making machine this week, I’ve spent most of my time getting a feel for my classes. Monday night however, we finally got to have our fantasy football draft and I think it went really well. Judge for yourself:

Starters

QB: Donovan McNabb, Philadelphia

WR: Marques Colston, New Orleans

WR: Calvin Johnson, Detroit

WR: Hines Ward, Pittsburgh (I know, a total homer pick.)

RB: Steven Jackson, St. Louis

RB: Maurice Jones-Drew, Jacksonville

TE: Chris Cooley, Washington

K: Nate Kaeding, San Diego

D: Chicago

On the bench:

QB: Jeff Garcia, Tampa Bay

WR: Patrick Crayton, Dallas

RB: Selvin Young, Denver

TE: Alge Crumpler, Tennessee

K: Phil Dawson, Cleveland (EW. Cleveland.)

D: Tennessee

I was much more vigilant about watching bye weeks this time around. I won’t have such a huge hole in this league’s team during one week. It looks like it’s going to be a really competitive one this year—everyone seemed really pumped up during the draft. The season opens next Thursday, so it’s about time to get excited!

Alright, well I’m off to watch some preseason football and maybe catch a bit of Sen. Obama’s speech at the DNC later (if our antennae can pick up the local station carrying it). I took tomorrow off, so I’m getting my holiday started early. I hope everyone has a wonderful Labor Day weekend! I look forward to sharing any delicious creations or fun stories that come out of mine.

Ciao for now, friends!