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Best Recipes: Spicy Vegetable Smoothie
Looking for a vegetable smoothie with some kick to it? Well, you can’t go wrong with this recipe for Spicy Vegetable Smoothie. It has a very savory taste and you’ll really appreciate the various flavors that go into making this one healthy drink...
Christmas Recipes: Main Dishes. No.2 of 12 - Plaice with Tomato and Caper
Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Calories per serving: 340
Not suitable for freezing
Christmas Recipe Ingredients:
* Plaice fillets, 8 (550 g, 1.25 lb)
* Black Olive Paste, 75 g (5 tbsp)
* Dry white...
Paella Recipe Secret
According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood.
The Dictionary also explains that in the Old French and Catalan...
The True Hystory of Tiramisu'
Open an old Italian cookbook, browse through the index and… surprise! No Tiramisu’. My first encounter with Tiramisu’ was in 1985. I was in Italy at that time: A friend of mine told me about this new recipe she got. She was so enthusiastic about...
Use H-O-L-L-Y to Beat Christmas Cooking Stress
What does holly, that untidy traditional greenery you just have to festoon your house with every year, have to do with not tearing your hair out before it's even Thanksgiving? Plenty. You can use H-O-L-L-Y to help you get organized.
1. H:...
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Lagniappe Recipe: Crab & Corn Bisque
This is most likely the best gourmet Crab & Corn Bisque you will
ever serve. It's rich, it's delicious and it's unbelievably easy
to prepare.
Ingredients:
1 pt. lump crabmeat
1/2 c. (1 stick) butter (do not substitute margarine)
1-1/2 c. finely chopped sweet onion
4 T. all-purpose flour
6 c. fresh corn kernels (see 'Recipe Note 1' below)
2 tsp. salt
1 tsp. coarsely ground black pepper 1-1/2 qt. heavy cream
3/4 c. thinly sliced green onions, white and green portions 3-4
additional green onions, thinly sliced for garnish
Preparation:
Gently pick through the crabmeat to remove any bits of shell or
cartilage, being careful not to break up lumps of crabmeat; set
aside. Melt butter in a 5- to 6-quart Dutch oven over medium
heat. Add chopped onion and saute until translucent
(approximately 10 minutes). Whisk in flour, then add corn
kernels. Continue to cook over medium heat for 5 minutes,
stirring frequently. Add salt and pepper, then stir in heavy
cream and lower heat. Cover and cook over low heat for 20
minutes,
stirring occasionally -- do not boil (see 'Recipe Note
2' below). Stir in sliced green onions, then very gently fold in
crabmeat, being careful not to break up lumps. Return bisque to
a simmer over low heat, cover and cook for an additional 10
minutes; stir once. Additional seasoning may be added, if
desired, before serving. Garnish with additional sliced green
onions and serve with oyster crackers or French bread. Yields 6
to 8 servings as an entree. Freezes beautifully.
Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned
corn may be substituted for fresh corn in this recipe. (2) Do
not allow bisque to come to a hard boil during preparation to
prevent cream from separating.
©2005 Janice Faulk Duplantis
About the author:
Janice Faulk Duplantis, author and publisher, maintains a web
site that focuses on both Easy Gourmet and French/Cajun Cuisine.
Visit Bedrock Press at http://www.bedrockpress.com for
easy-to-follow gourmet recipes, menus, free ezines and practical
information covering all aspects of preparing, serving and
enjoying chef-quality gourmet foods.
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