Tag: Bisque

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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Oven Roasted Tomatoes


Summer plum tomatoes roasted in the oven with garlic and herbs make an easy and delicious sauce that will fill your kitchen with an intoxicating aroma.
The end of summer means using up my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, then I wind up with so many tomatoes I don’t know what to do with them!

One of my favorite things to do with tomatoes this time of year is to roast them. The flavors of the tomatoes get concentrated and makes a wonderful sauce for serving over pasta or freezing for the future.  If you think four pounds of tomatoes is a lot, you’ll be surprised! Four pounds reduced down to the contents of this jar.

What else do I like to do with my end of summer tomatoes? I have tons of recipes that use fresh tomatoes, but these recipes are a must!

Tomato Bisque[1] – one of my favorite soups and perfect this time of year
Panzanella Salad[2] – Using a good crusty bread is a must here!
Easy Garden Tomato Sauce[3] – Perfect for grape tomatoes
Heirloom Tomato Sandwiches[4] – So simple and delicious!
Heirloom Tomato Salad[5] – I can eat this with some crusty bread and call it a meal!
Tomato, Mozzarella and Arugula Tower[6] – A perfect meatless Monday lunch

Oven Roasted Tomatoes
gordon-ramsay-recipe.com
Servings: 7 • Size: 1/2 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 53 • Fat: 2 g • Protein: 1 g • Carbs: 8.5 g Fiber: 1.5 g • Sugar: 5.5 g
Sodium: 282 mg (without salt) 
 
Ingredients:

  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 8 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • salt and freshly cracked pepper to taste
  • 4 lbs plum tomatoes*

Directions:

Preheat the oven to 450º F.

Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.

Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them. When done, remove from oven and let them cool. The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes. Adjust salt as needed and place in a jar or use right away.

The tomatoes will keep for about 3 – 4 days refrigerated, or up to 6 months frozen.

Makes 3 1/2 cups.

*Calculated based on 3 1/2 cups cooked tomatoes which differs slightly from uncooked.

References

  1. ^ Tomato Bisque (www.gordon-ramsay-recipe.com)
  2. ^ Panzanella Salad (www.gordon-ramsay-recipe.com)
  3. ^ Easy Garden Tomato Sauce (www.gordon-ramsay-recipe.com)
  4. ^ Heirloom Tomato Sandwiches (www.gordon-ramsay-recipe.com)
  5. ^ Heirloom Tomato Salad (www.gordon-ramsay-recipe.com)
  6. ^ Tomato, Mozzarella and Arugula Tower (www.gordon-ramsay-recipe.com)

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