Friday, October 20, 2017

Seafood Bisque - #soupswappers

Today's challenge was to prepare a soup from our state....a regional soup.  Thank you, Ashley, of Cheese Curd in Paradise, for hosting Soup Saturday Swappers.  The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!

As I thought about the state and the region, I immediately thought of seafood.  While traveling in the state I am always trying to find the best Lobster Bisque or Clam Chowder.  As I thought about preparing something it dawned on me that I have a super recipe for Seafood Bisque which meets the challenge.  This is a family favorite.

There is actually a funny story about this bisque.  In 2009 while visiting my daughter in Seattle, I mentioned that I was thinking about starting a food blog.  We talked about what to call it....it was after dinner....I had made Seafood Bisque.  We tossed numerous names back and forth...when I looked down to see a sprig of thyme laying across the soup spoon in my empty bowl.  That was it, A Spoonful of Thyme was born and all because of this Seafood Bisque!


Seafood Bisque
adapted from Biederbeck's

Yield:  8-10 servings

4 Tablespoons butter
Small onion, small dice
1 rib celery, chopped (about 3/4 cup)
2 Tablespoons chopped parsley
1 tsp dry mustard
2 bay leaves
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp tarragon
1 tsp thyme
1 tsp basil

3/4 cup flour
2 cups clam nectar
3/4-1 cup white wine

1 cup chili sauce
1 3/4 cup tomato puree
1 1/2 cups sour cream
2 cups half and half
1/2 lemon with rind
Two dashes Tabasco
Two dashes Worcestershire Sauce (more to taste, if desired)
2 cans minced clams (do not drain)
6 oz. baby shrimp (or 2 cans, drained)
5 scallops, quartered
8 ounces white fish (cod, perch, etc.) cut into small chunks
1 can crab, drained (or 3 ounces fresh crab)

Melt the butter in a large skillet and saute the onion, celery, parsley, and the next seven spices.  Set aside.

Make a roux of the flour, clam nectar and wine in a Dutch oven.  Cook down just a little and stir in the sauteed ingredients.  (Watch carefully, it thickens quickly.)

Add the next seven ingredients.  Stir to blend.  Add the remaining seafood and heat to cook.

NOTE:  This seafood in this soup can be varied.  Whatever you have on hand or wherever your taste guides you!

PRINTABLE RECIPE


The nicest part about today was that it was perfect weather for soup!  And for those men out there who really want a substantial bowl of soup, this is it!  It is filled with the very best and tasty seafood!!



Wednesday, October 4, 2017

Sweet and Spicy Roast Chicken

What a beautiful week it has been!  Somehow Mother Nature managed to send some low temperatures our way!  It has been fall.  This weather, 60s and 70s, has been perfect.  It motivated me to hit the kitchen and actually use the oven.

I was reading the New York Times Recipes and a recipe for Sweet and Spicy Roast Chicken caught my eye.  Goodness....chicken, carrots, dates, citrus and honey....yummy!   It sounded like the perfect dish to kick-off the season and we were not disappointed.  It was delicious.

Did you notice that the New York Times is now charging a fee to access recipes?  I was disappointed as it is one of my favorite sites for recipes.  I was able to access some recipes but not all....so, I bit the bullet.  I figured if it was my favorite then I would subscribe...  Do you subscribe?   I may not be totally pleased that it is now subscription based but, it is worth it!


Sweet and Spicy Roast Chicken
adapted from NYT Cooking

Yield:  4 servings

1 lemon, plus 3 Tbsp fresh squeezed lemon juice
2 1/2 tsp kosher salt, more for the pot
3 Tbsp fresh squeezed orange juice
4 Tbsp extra virgin olive oil
1 1/2 Tbsp whole grain mustard
3 Tbsp honey
1 bay leaf
1/2 tsp crushed red pepper flakes
Black pepper, to taste

3 chicken breasts
2 cups sliced carrots, (about 1/4-in thick)
1/2 onion, thinly sliced
2/3 cup sliced dates
1 Tbsp fresh thyme leaves

Garnish
1/4 cup cilantro
2 scallions, thinly sliced
1/4 cup chopped toasted pistachio nuts

Preheat oven to 425° F.

Quarter the lemon lengthwise.  Cut into small wedges and remove any seeds.  Blanch the wedges for two minutes in a small saucepan of salted boiling water and drain.

Whisk together the lemon juice, orange juice, oil, mustard, honey salt, bay leaf, red pepper flakes and black pepper to taste, in a small saucepan.  Bring the mixture to a boil and simmer for 5 minutes.  Let cool.

Put the chicken in a bowl and add the cooled honey mixture.  Add the carrots, onion, dates, thyme and blanched lemon wedges.  Turn the mixture to coat the ingredients.  Marinate overnight in the refrigerator or a minimum of 30 minutes at room temperature.

Place all ingredients in a rimmed sheet pan.   If you did not remove the skin from the chicken, it should be placed on the sheet pan skin side up.   Roast the chicken breasts for 20 to 30 minutes, the chicken should be browned and cooked through.  Remove the chicken as it is done.  Stir the carrot mixture and continue cooking until the carrots are tender, about 7-10 additional minutes.  If the pan appears dry, add 2-3 Tablespoons of water.

Spoon the carrot mixture over the chicken and garnish with cilantro, chopped scallions and the pistachios.

PRINTABLE RECIPE


I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage!