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|28 Dec 2002|
From: Kelley Date: Fri, 19 May 2000 00:38:05 -0400 MENU: Seafood Bisque (some call it Neuberg) with Glazed Carrots or Asparagus with Dipping sauces Confetti Rice Rich Buttery Rolls Decadent Chocolate Cake w/Grand Marnier Whipped Cream and Strawberries these are recipes that were my specialty when i worked for Hope's Way and An Affair to Remember Catering Seafood Bisque/Neuberg At least two Lbs of assorted cooked seafood (scallops, steamed and chopped clams/mussels, lobster, shrimp). You can use some salmon and more tender fish but be sure to add just before serving. 1/2-1 Cup sweet butter 1/2-1 Cup flour (all purpose) 4 Cups Heavy Cream (or whole milk. you can substitute canned milk as well. If it's company and they're not worried about a heart attack, then heavy cream as much as you can stand!) 6 Cups Milk 1/4-1 Cup of dry white wine, to your taste Paprika, to give the bisque a pink color Dash Cayenne Pepper 1/4-1/2 cup Seafood Base, to taste. Roux: Melt butter. Blend in flour. You might want to make more roux, depending on how thick you'd like the Bisque. You can make it as thick or thin as you'd like. Also, instead of serving it "stew/soup" style, you can spoon the sauce over large chunks of the freshly cooked, hot seafood which you arrange on individual plates or a serving platter. Bisque: Measure milk and cream into a large, heavy soup pot. Season to taste with seafood base. Add more than you think you need because the flavor cooks over and will later be absorbed by the seafood, as well as the rice and bread you serve it with. If you add too much you can always fix that by adding more milk and thickening again with more roux. Add a dash of cayenne pepper to taste. Slowly heat the milk/cream. When warm, add roux with whisk. Continue to slowly heat and stir regularly to keep the flour from coagulating on the bottom of the saucepan. Heat slowly until it reaches a low slight boil. Bringing it to this temperature thickens the milk/cream and cooks out the raw flour flavor. When you see the slightest bubble that starts the boil, you've cooked the milk/cream mixture enough to cook out the raw flour taste. Season more if you'd like. (No onions. Garlic is okay, but sparingly) Add seafood. Heat to desired serving temperature or keep warm til ready to serve. Can also be stored in the refrigerator and reheated. If you are really worried about the roux breaking, then re-heat over steam using a double boiler. Serves 8-12. This is a recipe I'm actually famous for from my days in catering. It's very easy, but what people like is the presentation. For that you always need the best equipment and attractive serving dishes and utensils. At home, I serve Seafood Bisque when I have a lot of people over. I generally serve it with the rich buttery rolls (recipe sent) and a rice dish, recipe to follow, that has lots of color in it to provide a contrast to the creamy, neutral colors of the rolls and Bisque Bisque and Neuberg sauces are normally thickened with eggs. However, that doesn't work well, since it breaks easily (separates) unless you keep it over even heat which is best achieved by a steam table. Nor does it work well for a party of 500 or for entertaining at home because you can't easily reheat it. So, a roux-thickened dish like this means that it can be made in advance, kept warm or reheated. (I think the archives have directions for this from Dave, right?) Serve with fresh steamed, slightly glazed carrots, garnished with steamed julienned red and yellow peppers--for color. (Get a mandolin or even the rip off of one found at your local state fair--you know, it slices, dices, juliennes--also available at most Walmarts and major chain supermarkets) As an appetizer, serve steamed cold asparagus tenders tied in bundles with fresh braided dill, julienned peppers for garnish, and a sauce for dipping. ---------- Confetti Rice 5 C. chicken stock (chicken broth as a substitute) 1 C. white wine 4 C. long-grain rice 1 cup of julienned red, yellow, green peppers. 1 very small onion, finely chopped Chopped garlic, to taste 1 C. carrots, julienned 2 T. fresh, finely chopped parsley, basil, dill 1/4 C. butter Combine all ingreadients in an oven proof casserole dish with fitted lid. Bake in 350 degree oven for an hour. Stir occasionally. Serves 10-14 ---------- Cold Cooked Tender Asparagus gather tend, thin, new aspargus in bunches of 3 or 4. Tie with braided dill and parsley serve with Dipping Sauce for Cold Asparagus Bunches: Asparagus Mayonnaise Sesame Mayonnaise 1 whole egg 2 egg yolks 2 1/2 tablespoons of rice vinegar 2 1/2 tablespoons soy sauce 3 tablespoons Dijon mustard 1/4 c dark sesame oil 2 1/2 c. corn oil Sezechuan-style hot and spicy oil grated fresh orange rind 1. Process in a food processor, blade attachment: whole egg, egg yolks, vinegar, soy, mustard. 1 minute 2. While still running, slowly pour in sesame oil and then the corn oil in a slow, steady stream 3. Season to taste with drops of Szechuan oil. 4. refigerate. 5. garnish with orange rind Green Herb Dipping Sauce 1/2 bunch of Italian (broad leaf) parsley (truck stop joke: what's the difference between parsley and pussy?*) 1/2 bunch of dill 1/2 bunch of watercress 3/4 c. drained, cooked fresh spinach, squeeze out all liquid 2 scallions, tender greens included, sliced thin 2 C Homemade mayonnaise (below) 1 c. sour cream salt and freshly ground black pepper, to taste 1. Process in processor with steel blade attachment: parsley, dill, watercress. Chop fine. Remove and place in bowl 2. Process spinach as above, add to herbs. 3. Combine herbs/spinach with scallions, mayonnaise and sour cream, fold gently. Salt and pepper to taste. 4. Refrigerate. Homemade Mayonnaise 2 egg yolks 1 whole egg 1 T dijon mustard salt and freshly ground pepper to taste 1/4 C lemon juice 2 C. corn (or other vegetable oil) or quality olive oil 1. Combine egg yolks, whole eggs, mustard, salt and pepper and 1/8 C lemon juice in a food processor. Blend with steel blade attachment. 2. While processor is still running, slowly add the oil in a slow, steady stream. 3. Turn off processor, scrape sides of processor. 4. Taste and correct seasonings, to taste. Slowly add remaining lemon juice. 5. Chill. Makes Three cups ---------- Decadent Chocolate Cake w/ Grand Marnier Whipped Cream and Fresh Strawberries 1 C. boiling water 3 ounces unsweetened chocolate 8 T sweet butter 1 t. vanilla 2. C sugar 2 eggs, separated 1 t. baking soda 1/2 C. sour cream 2 C. minus 2 T unbleached, all purpose flour 1t baking powder Cocoa to sprinkle on cake tin 1. Preheat oven to 350. 2. Grease a 10 in. tube pan. 3. Sprinkle Cocoa on cake tin (instead of flour). Thoroughly dust tin, knock out excess. 4. Pour boiling water over chocolate and butter in a bowl; let stand 'til melted. Stir in vanilla and sugar. 5. Whisk in egg yolks, one at a time. Blend well. 6. Mix baking soda with sour cream and whisk into batter. 7. Sift together flour and baking power. Add to batter, mix thoroughly. 8. Beat egg whites until stiff but not dry. Gently stir 1/4 of the whites into the batter. Very gently fold the remainder of egg whites into batter to incorporate air. 9. Pour batter into prepared cake tin. Bake 40-50 minutes until the edges have pulled away from sides of tin. Cake tester inserted in center will come out clean. 10. Remove from oven and cool for 10 minutes. Unmold. Chocolate Frosting (if desired) 2 T sweet butter 3/4 C. semisweet chocolate chips 6 T heavy cream 1 1/4 10x sugar 1 t. vanilla Place all ingredients in a saucepan. Heat over low heat and whisk smooth. Cool slightly. Add more sugar if thicker consistency is desired. Spread on cake while still warm. Will dry to a slight gloss. Just before serving garnish with whipped cream pipettes and sliced or halved strawberries. Leave stems on some berries for visual effect. Grand Marnier Whipped Cream 2 C Heavy cream 4 T 10 x sugar 5 T.Grand Marnier Chill metal bowl, beaters in freezer. Make sure they are dry before freezing. Keep cream as cold as possible as well. Mix all ingredients in bowl and whip until forms still peaks suitable for piping onto cake or for dipping fresh strawberries.