Read Online Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl - Free Book Online Page A
Authors: Jennifer Schaertl
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roast as above.
2 In a 12-quart stockpot, heat the olive oil over medium-high heat, and add the garlic, shallot, lemongrass, and ginger, stirring for 5 minutes. Add the roasted corn kernels, and, stirring often, allow the corn to cook for 15 minutes.
3 Add 12 ounces of crabmeat, palm sugar, vegetable stock, and coconut milk to the pot, and allow the mixture to come to a simmer. Reduce heat to medium and cook the soup for another 45 minutes. Remove the lemongrass.
4 Use your blender to puree the soup, and then strain the soup into a pot over low heat. Youâll need to do this in batches. Discard what is left in the strainer. Season to taste with salt and pepper. Serve the bisque hot, with a lump of crabmeat in the center, and squeeze a lime wedge over each bowl.
Wish I Was a Little
Bisque Taller
Yields 3 quarts (10 servings)
The dry sherry in this recipe adds a subtle dimension to this soup, elevating it to its gourmet status (feel free to substitute brandy if thatâs what you have).
1 pound medium shrimp, shells on
1 tablespoon plus ½ cup unsalted butter
½ cup minced yellow onion
1 garlic clove, minced
Sea salt, to taste
Black pepper, to taste
1 tablespoon tomato paste
½ tablespoon Spanish paprika
¼ cup all-purpose flour
6 cups fish or vegetable stock
1¼ cups heavy cream
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
3 tablespoons dry sherry
1 Set a large and a medium mixing bowl in front of you. Standing over the large bowl, peel the shrimp and drop the shells into the large bowl while placing the shrimp meat in the medium bowl. Run your paring knife down the back of the shrimp to expose the vein. Use the knife or your fingers to remove the vein, and throw it away.
2 Put your 12-quart stockpot over medium heat, and add 1 tablespoon of butter. When the butter has melted, add the peeled shrimp and cook them on both sides until they are pink and just beginning to curl. This should only take 3 to 4 minutesâplease do not overcook them. Overcooked shrimp are tough and rubbery and ruin a gourmet meal. Carefully remove the cooked shrimp with your tongs, and set them aside.
3 Heat the rest of the butter in the pot, and when itâs melted, add the shrimp shells. Cook them, stirring occasionally, until they are bright red, about 10 minutes. Add the onions and cook for another 5 minutes, and then add the garlic to cook for 1 minute. Season them lightly with salt and pepper.
4 Continuously stirring, add the tomato paste and paprika and cook for 2 minutes. Add the flour to make a roux, and cook for about 6 minutes while stirring constantly.
How to Make a Foolproof Roux
A roux is a mixture of flour and fat (in this case butter) that is cooked slowly over low heat and is used to thicken mixtures such as soups and sauces. The trick to making a roux successfully is to measure carefully (there is science going on here after all) and stir it rigorously. All the flour must be incorporated into the fat or it will not only be lumpy but it may also separate later on.
5 Gradually add the stock, stirring vigorously or the soup will be lumpy. Once all of the stock is incorporated, bring the soup to a very low simmer, and cook for 45 minutes, occasionally skimming any foam off the top with a large spoon and then stirring gently.
6 Using your blender and strainer, puree the soup (shells and all. These will be discarded when strained from the soup in the next step), and then strain it into another pot. Put the pureed soup over lowmedium heat and stir in the cream, Worcestershire, cayenne, and sherry. Season to taste with salt and pepper. Serve warm with a cooked shrimp floating in the center of each bowl and freshly cracked pepper.
Chefology
BISQUES
What separates bisques from other soups is that theyâre usually very simple and have a crustacean or vegetable puree base. Classically thickened with butter and flour (known as a roux) and finished with cream, they can also
2 In a 12-quart stockpot, heat the olive oil over medium-high heat, and add the garlic, shallot, lemongrass, and ginger, stirring for 5 minutes. Add the roasted corn kernels, and, stirring often, allow the corn to cook for 15 minutes.
3 Add 12 ounces of crabmeat, palm sugar, vegetable stock, and coconut milk to the pot, and allow the mixture to come to a simmer. Reduce heat to medium and cook the soup for another 45 minutes. Remove the lemongrass.
4 Use your blender to puree the soup, and then strain the soup into a pot over low heat. Youâll need to do this in batches. Discard what is left in the strainer. Season to taste with salt and pepper. Serve the bisque hot, with a lump of crabmeat in the center, and squeeze a lime wedge over each bowl.
Wish I Was a Little
Bisque Taller
Yields 3 quarts (10 servings)
The dry sherry in this recipe adds a subtle dimension to this soup, elevating it to its gourmet status (feel free to substitute brandy if thatâs what you have).
1 pound medium shrimp, shells on
1 tablespoon plus ½ cup unsalted butter
½ cup minced yellow onion
1 garlic clove, minced
Sea salt, to taste
Black pepper, to taste
1 tablespoon tomato paste
½ tablespoon Spanish paprika
¼ cup all-purpose flour
6 cups fish or vegetable stock
1¼ cups heavy cream
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
3 tablespoons dry sherry
1 Set a large and a medium mixing bowl in front of you. Standing over the large bowl, peel the shrimp and drop the shells into the large bowl while placing the shrimp meat in the medium bowl. Run your paring knife down the back of the shrimp to expose the vein. Use the knife or your fingers to remove the vein, and throw it away.
2 Put your 12-quart stockpot over medium heat, and add 1 tablespoon of butter. When the butter has melted, add the peeled shrimp and cook them on both sides until they are pink and just beginning to curl. This should only take 3 to 4 minutesâplease do not overcook them. Overcooked shrimp are tough and rubbery and ruin a gourmet meal. Carefully remove the cooked shrimp with your tongs, and set them aside.
3 Heat the rest of the butter in the pot, and when itâs melted, add the shrimp shells. Cook them, stirring occasionally, until they are bright red, about 10 minutes. Add the onions and cook for another 5 minutes, and then add the garlic to cook for 1 minute. Season them lightly with salt and pepper.
4 Continuously stirring, add the tomato paste and paprika and cook for 2 minutes. Add the flour to make a roux, and cook for about 6 minutes while stirring constantly.
How to Make a Foolproof Roux
A roux is a mixture of flour and fat (in this case butter) that is cooked slowly over low heat and is used to thicken mixtures such as soups and sauces. The trick to making a roux successfully is to measure carefully (there is science going on here after all) and stir it rigorously. All the flour must be incorporated into the fat or it will not only be lumpy but it may also separate later on.
5 Gradually add the stock, stirring vigorously or the soup will be lumpy. Once all of the stock is incorporated, bring the soup to a very low simmer, and cook for 45 minutes, occasionally skimming any foam off the top with a large spoon and then stirring gently.
6 Using your blender and strainer, puree the soup (shells and all. These will be discarded when strained from the soup in the next step), and then strain it into another pot. Put the pureed soup over lowmedium heat and stir in the cream, Worcestershire, cayenne, and sherry. Season to taste with salt and pepper. Serve warm with a cooked shrimp floating in the center of each bowl and freshly cracked pepper.
Chefology
BISQUES
What separates bisques from other soups is that theyâre usually very simple and have a crustacean or vegetable puree base. Classically thickened with butter and flour (known as a roux) and finished with cream, they can also
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