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.
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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
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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
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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.
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