by Elaine | Nov 15, 2006 | main course
Chicken and Dumplings Serious comfort food! 3 qt. plus 1 cup chicken stock2 carrots (thinly sliced)2 stalks celery with leaves (thinly sliced)1 large yellow onion (chopped)1/2 cup fresh parsley (chopped)2 tsp. salt1/2 tsp. freshly ground pepper2 cups sifted...
by Kelly | Nov 15, 2006 | main course, soup
Shrimp Bisque A simple and satisfying version of a typically time-consuming restaurant classic. 2 tablespoons (1/4 stick) butter1 pound uncooked shrimp (peeled, deveined)2 celery stalks (diced)1 small onion (chopped)1 carrot (diced)2 1/2 tablespoons chopped fresh...
by Elaine | Nov 15, 2006 | main course, soup
Escarole Soup This soup freezes beautifully. Soup:2 bags soup vegetables1 1/2 gallons cold water1/4 cup olive oil (plus 3 tablespoons olive oil)8 boneless (skinless chicken breasts)6 cloves garlic (smashed, plus 6 cloves garlic, finely chopped)1 (1-pounbag carrots...
by Elaine | Nov 15, 2006 | main course, salad
Fish House's Fried Oyster Caesar Salad An Emeril Lagasse recipe. 4 small garlic cloves8 egg yolks4 anchovy fillets1 tablespoon Dijon mustard1 fresh lemon (juiced)Dash Worcestershire sauceDash Crystal Hot sauce1 cup olive oilSaltFreshly ground black pepper2 large...
by Elaine | Nov 15, 2006 | baking, main course
Berret's Mushroom Tart A special occasion dish. Pastry Crust2 ½ cups flour1 ¼ cups cold vegetable shortening½ cup ice water (plus or minus)1 tablespoon sugar2 teaspoons saltAsparagus and Oyster Mushroom Filling1 cup sour cream2 to 3 cups coarsely grated dry...
by Kelly | Nov 15, 2006 | salad
Grilled Shrimp with Warm Rice Noodle Salad A light, tropical meal. 30 large shrimp (cleaned and deveined)1 1- lb. box rice noodles6 oz. bean sprouts1 cup scallions (thinly sliced)8 oz. spinach leaves (cleaned and thinly sliced)4 large cucumbers (thinly sliced)1 each...
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