Tag: Allrecipes

And the Winner Isn’t….Pumpkin Roll!

I’m going to be posting a seasonal pumpkin recipe on Friday,
and let me tell you, it wasn’t easy deciding on which food wish to do. I get
tons of pumpkin requests this time of year, and while I’m not going to spoil
the surprise, I can tell you that the venerable pumpkin roll didn’t make the
cut. Maybe next year I’ll do my take, but in the meantime, here’s a video from
my friends at Allrecipes.com, featuring one of their highest-rated versions.

Click here to get the ingredients and to read the written recipe!

Chef John’s On Vacation!

Please Note: Photo is for metaphorical purposes only.
Chef John is not vacationing in the tropics.

There are many things I enjoy about my partnership with Allrecipes – amazing tech support, access to state-of-the-art equipment (I don’t know how to use it, but still), and being able to work with talented, like-minded foodies; but above and beyond that, I love that they actually make me take vacations.

At first, they had to force me to take them, since I was convinced that if I went a week without posting a video, the Internet would implode. After realizing that wasn’t the case, my ego and I relaxed, and now we actually look forward to these mandatory breaks.

Anyway, I’ll be off all this week, and while comments will be published, I’ll not be monitoring the blog, so when it comes to questions and comments, you’ll be at the mercy of fellow foodwishers. Good luck with that. Thanks, and see you next week!

Classic Lobster Bisque – Finally!

I usually don’t have a good answer for why I’ve not gotten
around to filming certain iconic dishes like risotto, beef Wellington, and puff
pastry; but when it comes to lobster bisque, I do have a great excuse.

I won’t bore you with the details of how the tradition
started (translation: I don’t remember), but for as long as I can remember,
I’ve always made lobster bisque on Christmas Eve, to celebrate my sister-in-law
Jennifer’s birthday.

And since the few days leading up to Christmas are always so
busy and hectic with shopping, cooking, and travel, I’ve just never felt like
I’ve had the time to set up the camera to properly film the procedure. Well,
this year I decided to give it a go, and despite all the aforementioned
challenges, I was very happy with how this came out.

One word of warning: this recipe requires live lobsters,
brandy, and heavy cream. If you can’t get, or don’t want to use those
ingredients, then you’ll have to make something else. Sorry, but this recipe is
too sacred for substitutions.

Speaking of live lobsters, I know many are skeptical that
these “bugs” can actually feel pain, but to play it safe, I recommend putting
them in the freezer for 20 or 30 minutes to knock them out cold before their
ultimate demise.

I only showed the cracking and the picking of the lobster meat
very briefly, as this video was already too long for my tastes, but below I’ll
link an additional tutorial that show this in more detail. Yes, this soup takes
a little bit of work and expense, but I think you’ll agree with me (and
Jennifer) that all the effort is well worth it. Enjoy!

Makes about 1 1/2 quarts:
2 live lobsters (about 1 1/2 pounds each)
1 onion, chopped
2 rib celery, chopped
3 quarts cold water (this will reduce by about half during
the entire cooking process)

3 cloves garlic
4 springs fresh thyme
1 bay leaf
1 cup crushed tomatoes
1/4 cup tomato paste
2 tsp paprika
1/3 cup white long grain rice
2 tbsp cheap brandy (inexpensive brandy tends to be a little
sweeter, and works well here)

1/2 cup heavy cream, or more if you like it creamier
salt and cayenne to taste
1 tbsp chopped tarragon to garnish

Bonus Lobster Meat Recovery Video: 
This video shows the picking of the lobster meat in much
more detail than I did. Since they are boiling the lobster, you can just skip
to the part where he is liberating all the meat. For more general lobster info,
you can also check out this page on Allrecipes.

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