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Lobster Bisque

/ Ren

Maine lobster, cream, dry sherry, aromatic herbs and vegetables and shaved black truffles.  A classic..

Lobster Bisque

Lobster Bisque

Serves 2

2 shell-on Maine or Canadian lobster tails, as fresh as possible
1 1/2 cups court-bouillon or fish stock
4 oz fresh cream
1 oz brandy
2 oz dry sherry
1 tablespoon fresh tarragon
1 tablespoon fresh thyme
1/4 fresh lemon, cut into wedges
1 carrot, diced
2 stalks celery, diced
1/2 yellow onion, diced
1 sweet bulb onion, split and thinly-sliced
1 tablespoon fresh parsley
1 Roma tomato, diced
2 cloves garlic, peeled and quartered
1 tablespoon half-sharp paprika
2 tablespoons tomato paste
8-10 smoked black peppercorns
1 bay leaf
butter

Sauté celery, onions, carrots, tomatoes, herbs and lobster shells in a tablespoon of butter over medium-low heat until vegetables are tender and the shells have turned bright red in color.

Add sherry and brandy and simmer until most of the liquid has evaporated, then add court-bouillon, lemon, pepper and paprika, reduce heat and simmer 1 hour.

Run a wooden skewer lengthwise through each lobster tail, then lower into the liquid and gently poach for 2 minutes.  Remove lobster from pan and allow to cool enough to handle.

Pour stock through a fine strainer into a clean saucepan, pressing on and discarding the solids.  Whisk in tomato paste and simmer until reduced by about 1/3 in volume.

Heat butter in a heavy skillet over medium-low heat, and cook sweet onions until translucent.  Add chopped parsley, lobster medallions and any remaining pieces of lobster meat and gently poach until the lobster is just done.

Whisk the cream into the bisque, then finish with 2 tablespoons of the onion, butter and parsley mixture.

To serve, ladle bisque into a shallow bowl and arrange butter-drenched lobster medallions and pieces on top. Season lightly with freshly-ground black pepper and Maldon sea salt and garnish with fresh tarragon, thinly-shaved black truffles and bits of edible flowers.

Orange Pomegranate Scones

/ Ren

Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..

Orange Pomegranate Scones

Orange Pomegranate Scones

(adapted from a recipe by Mark Bittman)

1 cup sprouted wheat flour, plus more as needed (substitute good organic wheat flour if needed)
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh cream
1/2 cup fresh pomegranate seeds
1 tablespoon orange zest

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined.

Beat 2 eggs with the cream, then stir into the flour.  Fold in pomegranate seeds and orange zest.

Turn the dough onto a floured surface and knead until barely sticky (about 8-10 times).

Press the dough into a lightly greased 10-inch cast iron skillet.  Beat the remaining egg with with a scant amount of water and brush the top of the dough.

Deeply score the dough with a thin knife and optionally sprinkle with a teaspoon of coarse non-refined sugar.

Bake in a 350 degree oven until it passes the toothpick test, about 15 minutes.

Allow to cool slightly before serving with butter, honey or clotted cream.

This post is part of A Moderate Life’s  Tackling Bittman Recipe Hop!

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Loin of Rabbit with Pancetta, Porcini and Wild Onions

/ Ren

Loin of rabbit with pancetta, porcini, wild onions, garlic and sage..

Sauté pancetta in a teaspoon of clarified butter until most of the fat has been rendered.  Turn the heat up to medium-high, then add thick pieces of porcini mushroom and continue to cook until golden brown.

Season strips of rabbit loin with sea salt and freshly-ground pepper and add to the hot pan with garlic, onions and sage. Let the rabbit brown, but keep it to no more than medium doneness.

De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly.

Reduce heat to medium-low and add a couple of ounces of fresh cream and a good spoonful of coarse mustard.  Stir until thickened, about 2-3 minutes.  Toss in some coarsely-chopped curly parsley and adjust seasoning with salt and pepper as needed.

Serve over rye spaetzle or egg noodles.


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This post is part of Real Food Wednesdays

Chicken a la King

/ Ren

Tender pieces of pastured chicken simmered in bone broth with fresh cream, sherry, nutmeg, peas and mushrooms.  Invented in the late 1800’s, this retro dish is every bit as good now as it was then..

Chicken à la King

Chicken à la King

To make roux, melt 4 oz. pastured butter over medium-low heat until it just begins to sizzle.  Add 5 oz. by weight sprouted wheat or spelt flour and whisk to combine.  Stirring continuously, continue to cook until it smells like baked bread, about 5 minutes.  Set aside.

To make topping, toast a piece of sprouted wheat or spelt bread in the toaster, then tear it up into small pieces and sauté in butter and parsley until golden brown.

Gently simmer chunks of pastured chicken (I’m using thighs, skin removed) in chicken stock with a little sherry and fresh thyme until just done.

Lightly sauté halved pearl onions, wild mushrooms and a bit of red bell pepper, then stir into the chicken.

Add fresh cream, green peas and freshly-grated nutmeg and simmer 5 minutes.

Whisk roux into the chicken and simmer, stirring continuously until thickened, 3-5 minutes.

Season to taste with sea salt and freshly-ground pepper.

To serve, simply spoon chicken mixture into a deep dish and top with toasted bread crumbs.



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The Thing About Brussels Sprouts

/ Ren

In the same plant family as cabbage, broccoli and kale, Brussels sprouts have been cultivated in Belgium (hence the name) since the 1200’s.

Extremely high in Vitamin C and a good source of iron, a lot of people dislike Brussels sprouts, reporting that they have a bitter or sulphur-like flavor.  The objectionable taste actually comes from a compound called sinigrin (CAS 3952-98-5), which is released when the vegetables are overcooked.

So to ensure mild, sweet-tasting Brussels sprouts, simply do not overcook them..

Brussels Sprouts and Ham in Mustard Cheese Sauce

Brussels Sprouts and Ham in Mustard Cheese Sauce

Place washed, untrimmed Brussels sprouts in a covered steamer for 6-7 minutes until bright green but underdone. Shock the sprouts in ice water to stop the cooking process and preserve the color.

Trim off the stems and peel away the outer leaves.  You want the sprouts to be as uniform in size as possible, so you might cut the larger ones in half (or even in quarters) and leave the smaller ones whole.

Heat some fat (bacon grease, butter or leaf lard all work well) in a heavy skillet over medium heat.  Add onions and Brussels sprouts and cook until both are well browned.

Add uncured ham and garlic and sauté for 2 minutes.

Add fresh cream and coarse mustard (preferably homemade) and simmer until it sprouts are fork-tender.

Add cheese such as raw-milk cheddar with caraway seeds and stir to combine.  Add some chopped parsley for visual appeal if you like.

Season with sea salt, freshly-ground pepper and perhaps a few red pepper flakes and serve hot from the pan.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet


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