Classic Lobster Bisque – Finally!

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

I won’t bore you with the details of how the traditionstarted (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-lawJennifer’s birthday.

And since the few days leading up to Christmas are always sobusy and hectic with shopping, cooking, and travel, I’ve just never felt likeI’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 aforementionedchallenges, 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 thoseingredients, then you’ll have to make something else. Sorry, but this recipe istoo sacred for substitutions.

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

I only showed the cracking and the picking of the lobster meatvery briefly, as this video was already too long for my tastes, but below I’lllink an additional tutorial that show this in more detail. Yes, this soup takesa little bit of work and expense, but I think you’ll agree with me (andJennifer) 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 duringthe 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 littlesweeter, 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 muchmore detail than I did. Since they are boiling the lobster, you can just skipto 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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Because Oyster Rockefeller Sounds Rich

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There’s much debate over how many of America’s greatestrecipes got their name, but that’s not an issue with Oyster Rockefeller. Thanksto the rich, money-colored butter sauce, this decadent creation’s name prettymuch wrote itself.

Besides the obvious, superficial reasons, associating yournew shellfish appetizer with the most affluent family of the day was a strokeof social media genius. Hey, just because Twitter wouldn’t be invented foranother 107 years doesn’t mean people didn’t “retweet” things.

When Jules Alciatore invented the dish in 1899, he wasn’ttrying to create a classic, new American shellfish appetizer; he was simplytrying to replace snails in his diet. That’s right, what would become America’sgreatest seafood appetizer (sorry, crab cakes) was just a delicious work-aroundfor a serious shortage of French snails in New Orleans.

To say the customers of Antoine's were happy with this localsubstitution would be a huge understatement. They went crazy for it. The dishquickly gained national attention, with the most famous celebrities,politicians, and foreign dignitaries of the day stumbling over each to get aplate or three.

The original secret recipe really is a secret; so allversions, including mine, are just guesses. There is agreement among foodieswho study such matters that spinach was not part of the formula, but the muchspicier and more flavorful watercress was used.

Neither were mushrooms, bacon, ham, cheese, garlic, or any otherlater day add-ons. Not that those ingredient aren’t good baked on top ofoysters, but that just wasn’t how Mr. Alciatore rolled. So if you are lookingfor a special occasion appetizer that tastes, looks, and makes you feel (andsound) rich, then I hope you give this oyster Rockefeller recipe a try. Enjoy!

Makes enough for about 3 dozen oysters Rockefeller:
1 stick butter (1/2 cup) room temp
2 tbsp minced green onions, white and light green parts
2 tbsp diced celery
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped Italian parsley
1 cup chopped watercress leaves
salt, pepper, and cayenne to taste
2 tbsp Pernod liquor
1/4 cup bread crumbs
3 dozen oysters on the half shell

Bonus How to Open Oyster Video!

My friend Tamar, from Starving Off the Land, does a much better job of showing how to open oysters, but that’s only because she raises them and gets a lot more practice! That, and she’s better at it. Also, a special thanks to Sky Sabin Productions for their fine work on this.

For some additional shucking info, and tons of oyster recipe links, you can also check out this article on Allrecipes.com. Enjoy!
 
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Merry Christmas!

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Photo (c) Flickr user kevindooley

Michele and I wanted to wish all of you who celebrate, avery Merry Christmas. Hopefully you’re surrounded by the people you love,and/or a ton of great food. 

We have a new video posting on Thursday, but untilthen I’m going to try and take a few days off from staring at the omnipresent computer.Seasonal apologies for any lags in responding to comments or emails. Enjoy therest of your holiday!Pin It Now!

Garlic & Blue Cheese Green Bean Almondine – I Just Couldn’t Do It

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When I went to culinary school in the early Eighties, thechef instructors used “Green Beans Almondine” as a prime example for the kindof stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed toeradicate shortly after graduation. 

This was the dawn of a new age of Americancookery, and something so old-fashioned as green beans almondine had no placealong side our newfangled raspberry vinaigrettes and cajun fish.

There was only one problem with this prohibition...greenbeans and almonds tasted really good together, and made for a lovely side dish once ina while. Of course, fearing you’d be laughed out of the young, hot cooks club(hot from heat, not from hotness) you just didn’t dare make or serve such adinosaur.
Anyway, to make a long story short, I’ve finally done agreen beans almondine video, but added roasted garlic and blue cheese to it,just in case any of my old classmates are watching.  I actually did this at Thanksgiving, sans nuts, and it gotrave reviews, so I had a feeling the addition of the slivered almonds wouldwork just fine, and they did! I hope you give this a try soon. Enjoy!

Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water untilalmost tender3 heads garlicolive oilsalt and pepper to taste cayenne to taste1/3 cup sliced almonds browned in 1 tsp butter2 oz Pt. Reyes blue cheese, or other blue cheese400 degrees F. for 15 minutesPin It Now!

Brazilian Feijoada – Happy (and hopefully very lucky) New Year!!

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We’ve posted about this before, but there’s a great,southern tradition of eating beans and greens on New Year’s Day to ensure goodfortune in the coming year. 

Apparently, by eating “poor” the first day of theyear, you align certain cosmic forces in your favor, which results inprosperity and good luck the rest of the year. Sounds crazy, right? I know, you’re way too sophisticated tobelieve in such lame supernatural shenanigans. Hey wait a minute…don’t youwatch all those ghost hunter shows on cable TV? Busted! Hey, did you hear thatnoise?

Anyway, whether you believe in this kind of culinary clairvoyanceor not, this Brazilian feijoada is one of the world’s great stews. Thetraditional good luck bean is the black-eyed pea, but here we’re celebratingthe delicious, and very nutritious, black bean.

I tried to be clear in the video that this is just myversion, and not some attempt at true feijoada authenticity, whatever that is.As long as you have black beans, and LOTS of smoked, salted, dried, and/orcured meats, you are well on your way to some kind of feijoada-likeawesomeness.

In case you’re wondering, all I did for the greens was boilsome kale in salted water until tender, and then sauté briefly in olive oil andgarlic. It pairs perfectly with the white rice and rich stew, and while I can’tguarantee a year’s worth of wealth and good luck, I can promise you a deliciousbowl of food. Happy New Year to all of you, and as always, enjoy!



Ingredients for 6 portions:
1 pounds dry black beans, soaked overnight
2 quarts water, plus more as needed (add more whenever stewlooks too dry)
1 bay leaf
2 smoked pork chops
12 oz linguica
8 oz Italian sausage
4 oz smoked bacon
3 oz dried beef
1 onion
6 cloves garlic
1 tsp cumin
1/2 tsp coriander
salt and pepper to taste
For the crumbs:
1/2 cup breadcrumbs
1 tbsp olive oil
2 tsp grated orange zest
2 tbsp chopped Italian parsley

Basic steps:
- Soak beans overnight, add to pot with bay leaf, beefjerky, and any bones
- Simmer for 1 1/2 to 2 hours, or until beans are cooked,but very firm
- Add onion mixture and meats, and simmer for another hour,or until beans are very soft
- Add a splash of water at any point during the cooking ifstew looks too dry
- Test and add salt near the end, depending on saltiness ofmeatPin It Now!

Praying and Postponing

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After the heartbreaking news in Connecticut today, I am going to ask a request instead of posting our Top 10 tonight. I would love to ask all of our readers to please, take a moment before you lay your head down tonight to pray for those that lost their loved ones today. This horrible, devastating tragedy is so heart wrenching I can't even imagine it. Hug your families and hold them close. Tell and show your children you love them. They need strong families, leaders and examples in this world going crazy.

We are praying for those that have been affected in any way by the madness at Sandy Hook Elementary today. Please say a prayer too! 
PS. I will post the Top 10 features in the morning with the link party. 
Hugs,

Spotlight Saturday Top 10 and LINK PARTY #43

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Like I said yesterday, I postponed our top 10 until today so here we go!
Dining Room Makeover from Woven Home
DIY Clorox Clean Up from Wallis Farms Daily Walk
Christmas Never Fail Fudge from Red Barn Candle Co,
Red Velvet Protein Shake from Atkinson Drive
Shiny Brite Tree from The Ivy Cottage Blog
Billion Dollar Candy Bar from Twirl and Taste
Wooden Glitter Reindeer from The DIY Dreamer
The Best Crock Pot Minestrone from Yummy Healthy Easy
Eggnog Bread from Twelve O Eight
Healthy Chocolate Cookies from Yummy Healthy Easy
Now, time to party!

Christmas Tree and Decor 2012

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I'm excited to share our Christmas decor with you this year! I had so much fun making virtually everything that I have used this year and it's helped get me in the Christmas spirit for sure. 
Let's start with the tree!
These are a few of my favorite (purchased) ornaments. Most I had on hand from previous years but I added a few this year, like the silvery monograms.

I added some gold and cream script ribbon intertwined with some burlap garland to wrap around the tree.I made these monogram ornaments by simply filling a clear plastic bulb with glitter and adding the gold monogram for each of my kids' names. 

The tree skirt was also another favorite of mine this year. I have seen a bijillion tutorials for a ruffled tree skirt and decided I loved it but wanted to make it my "own". I used a canvas and cut it into a 42" circle and cup an opening for the tree to fit in. I used velcro strips to close it up and added a cream linen ruffle and bow to it. Next comes the fun part.I printed off an image I made on the computer and laid it underneath the finished skirt. I used a pencil to trace it (the best I could - the canvas was not very see thru!) Then I used gold metallic fabric paint and added the "Peace on Earth" image. I absolutely love it! I almost don't want to cover it with presents! PSH! Ya right!




Here's the full tree during the day!

...and at night. I couldn't help but snap a photo of these sweet boys in their matching jammies by the tree. Can't believe there will be a third little one next year! 

If you missed it, here's my shelf/mantel thing. You can see the full post with tutorials here.

This is another one of my favorites this year. I love the pearls! You can learn how to make it here.

Here are a few more pics just for fun!




JOY letters tutorial can also be found here. That's it! I am so ready for Christmas! Are you?
OH! Please take a moment to "like" my tree at the DIY Showoff Tree contest! I'm entry #86 (the photo of my boys in front of the glowing tree) Consider it your Christmas gift to me! *winks*
Merry Christmas friends,

Carmelitas - The best cookie bars EVER

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I can't even stress to you how absolutely incredible these cookie bars are. They are my all time favorite cookie or cookie bar. The best part is, they take about 45 minutes to make (including baking time) and they are insanely good. If you like chocolate and caramel (who doesn't?) these may just be your new favorite thing and I will be your new best friend! hehe! Seriously, AMAZING people, I promise!

Chocolate Caramel Cookie Bars - "Carmelitas"

1 1/2 cups butter, melted
1 1/2 cups brown sugar, packed
2 cups flour
2 cups rolled oats
2 teaspoon baking soda12 oz jar of Caramel topping (I used 3/4 c. of the Smuckers 12.25 oz jar caramel topping)
12 ounces milk chocolate chips - I used Ghirardelli chocolate chips and I think they make a huge difference! YUM!
Preheat oven to 350 degrees. Next, mix melted butter, brown sugar, flour, rolled oats, and baking soda to make the "crust" mixture. Use butter spray or butter to grease 9x13 glass pan.  Pat down half of the crust mixture into the bottom of the pan and bake for 10 minutes. Remove pan from oven and sprinkle in the chocolate chips, then drizzle caramel over the chocolate chips. Crumble remaining crust mixture over the top and bake for an additional 15-20 minutes until the top is golden brown, Let cool completely and cut into bars.  Serve at room temperature. The caramel takes quite a while to cool down so allow time for that if you are serving them same day. 
adapted from Lulu the Baker
Pin them, Bake them, Share them with the world!!

Chocolate Dipped Pretzels {Easy gift idea}

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So, if you're like me, you have about 20 million people you'd love to buy a small gift for and let's face it, there usually isn't enough time, money, etc. to get ALL the people on your list. I had several people that I wanted to say Merry Christmas and give a little something to, so I decided I needed a treat to hand out. Pretzels are a big hit at our house and chocolate covered anything is a big hit with...well everyone! Chocolate dipped pretzels seemed perfect!

It's really so simple to make them and they are a really budget friendly gift. 
You will need:A bag (or more) of pretzels - I used Synder Hanover Olde Tyme pretzels and pretzel rods for my gifts.Chocolate - I used Nestle Premium White Chocolate bars for baking.Some fun sprinklesCute bags and tags
First, you will break your chocolate bar into pieces and melt it in the microwave. Use a microwave safe bowl and heat in 30 second increments on half power, stirring in between each 30 second 
When the chocolate , you'll dip your pretzels into the melted chocolate. Shake gently to remove dripping chocolate and wipe the back side of your pretzel on the side of the bowl to remove the chocolate on the back. 

Then, all you do is add sprinkles! I placed a bowl underneath to catch the extra and then put them back in the bottle and reused them until I ran out.


Lay the pretzels out on wax paper and wait for the chocolate to cool before you bag them up. It takes about 15 minutes or so.


I used 4 different sprinkles. Let me tell you, the red sugar crystals are cinnamon flavored and delicious! The red and white sugar crystals are peppermint and soooo good too! The perfect mix of sweet and salty for Christmas! The white ones are little snowflakes and so cute!


These cuties wanted in on the fun so I gave them the super important job of sorting through the pretzels to take the broken ones out of the bag. They we're loving it!


Finally, I bagged 5 or so pretzels in each bag and added a tag and ribbon. The bags were from my grocery store and the tags were a "print and cut" from Silhouette; the ribbon is from Michaels.


I made these bags for my little Parker's nursery leaders at our church and a bunch of others for Carter's preschool teachers, friends, neighbors etc. 

I also dipped a few pretzel rods and placed them in a mason jar with the tag and I think they looked so cute! Carter delivered these ones to our favorite neighbors! He was so excited to give the pretzels to them. That's it! So easy right!? 

Christmas Spice Cookies

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I shared this recipe over at Jerri’s blog, Simply Sweet Home on November 26.  They are a great chewy spice cookie that I am sure you will enjoy.

The recipe I am sharing with you today was given to me by a friend when we lived in the Seattle area.  Susan and her husband were in a dinner group with us and we also shared a love of music, but what made her so special to me was her love for my young boys.  She brought them these cookies whenever she visited and once even came over to my house with all of the ingredients and spent an afternoon baking with them.   Those are priceless memories which make these cookies all the more tasty.

 

Print Christmas Spice Cookies  

Ingredients

• ½ cup vegetable oil
• 1 cup sugar
• ¼ cup molasses
• 1 egg
• 2 cups flour
• 2 tsp baking soda
• 1 tsp cinnamon
• ½ tsp each cloves, ginger and salt
• Extra sugar

Instructions

1. Combine the oil, sugar, molasses and egg in a mixing bowl.
2. Beat with a mixer until smooth.
3. Combine the dry ingredients in a smaller bowl and add to the sugar mixture.
4. Mix well.
5. Refrigerate dough for 1 hour.
6. Shape dough into small balls, roll in the extra sugar and place on an ungreased cookie sheet.
7. Bake at 350 degrees for 8-10 minutes or until top starts to crinkle.
8. Cool on a wire rack

3.1.09

 

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