"Government is an unnecessary evil. Human beings, when accustomed to taking responsibility for their own behavior, can cooperate on a basis of mutual trust and helpfulness."Fred Woodworth
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Braised Garlic Short Ribs with a Red Wine Tomato Sauce
Braised Garlic Short Ribs with a Red Wine Tomato Sauce Prep Time: 20-30 minutes Cook Time: 2-2½ hours. Serve with: Mashed potatoes, rice or egg noodles and sautéed zucchini. Dessert: Dulce de leche ice cream with toasted almonds. 2 lbs. beef ...
Oj -- Nature'S Gold
Fresh squeezed juices can easily be transported to a new level, getting your day off to a great start, delivering important nutrients, energy, and a morning smile. According to Dr Sandra Cabot, who has published many books on healthy eating, including ...
Step away from the grill, but not the flavor!
Winter is fast on its way, and those of us not fortunate enough to live in a location where you can grill year-round, are sadly putting away the barbecues and prepping for the snow ahead. For the die-hard griller this is always a tough time, for they know ...
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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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Recipe: Strawberry Rhubarb ConfituresSan Jose Mercury News1. In a large nonreactive bowl, combine berries, rhubarb, sugar and lemon juice. Split vanilla bean lengthwise and scrape out pulp. Mix both into the berry mixture. Cover, refrigerate and allow fruit to macerate 6 to 12 hours. 2. |
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Prosciutto Recipes: 30 Ways With The Italian HamHuffington PostBut if you've ever once tried it in a recipe, you know how much flavor it can add. That salty savoriness is a great tool in the kitchen. The classic Italian dish of saltimbocca, for example, wraps prosciutto around veal cutlets, flavoring the meat and ... |
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