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You do need extra time to make this but, it’s well worth it. Reduce the amount of dill, if you’re not a fan.
Get the recipe Here.
This took a little bit of time to make, but it was worth it. If you don’t have a food mill, use a sifter. Make sure you press it to get all the liquid. Serve with crusty bread. Adapted from Fresh Fish by Jennifer Trainer Thompson.
Shrimp Bisque with Bourbon
- 2 pounds (33-35) large raw shrimp, deveined and unshelled, reserving the shells
- 2 tablespoons grapeseed oil
- salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons bourbon
- 3 tablespoons unsalted butter
- 3/4 cup chopped celery
- 1/2 cup chopped fennel
- 1 large onion, chopped
- 1 medium leek (white parts only), washed and sliced
- 2 garlic cloves, chopped
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/2 cup cup white wine
- 1/2 cup chicken broth, homemade or low-sodium
- 5 cups cold water
- 1/2 cup basmati rice
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup heavy cream
- salt and white pepper
- 1/4 cup finely chopped chives for garnish
- Reserve 16 whole shrimp and coarsely chop the remaining.
- Heat 1 tablespoon of oil in a large soup pot over high heat. Season the chopped shrimp with salt and black pepper, add to the pot. Cook until just opaque. Remove to a bowl and set aside. Add remaining oil to the pan and add the shrimp shells and stir occasionally till the shells begin to brown. Take the pot off the heat and pour the 1/4 cup of bourbon into the pot. Carefully ignite the bourbon with a long kitchen match or stick flame. Let it burn till the flame subsides and the alcohol is burned off. Return the pot to the heat and cook until the liquid has reduced, about 3 minutes. Transfer the shells and liquid to a bowl and set aside.
- In the same pot melt 1 tablespoon of butter, over medium heat. Add the celery and fennel and saute until translucent, about 8 minutes. Add the onion , leek, and garlic, and cook until soft, about 3 minutes. Stir in the tomato paste and cook until it begins to coat the bottom of the pan and it’s somewhat carmelized, about 2 minutes. Add the additional 1 tablespoon of butter and melt. Add the flour and cook stirring constantly, to coat the vegetables, about 1 minute. Add the wine and chicken broth and stir to deglaze the pan, scraping up the browned bits with a wooden spoon. Add the water, rice, thyme, bay leaf, and the reserved shrimp shells with its liquid. Bring to a boil and reduce the heat to a low simmer, and cover. Cook until the rice is tender, about 30 minutes.
- When the rice is cooked, remove the thyme sprigs and bay leaf. Push the soup including the shells through a food mill. Discard the solids, and return to a clean pot set over low heat. Stir in the reserved chopped shrimp, cream, and 2 tablespoons of bourbon. Heat through but do not boil.
- Melt the remaining butter in a skillet over high heat and saute the 16 reserved shrimp. Add salt and white pepper to taste. Cook for about 3 minutes.
- Divide the soup among bowls and garnish with the whole shrimp and chives.
This is part two of my breakfast series from one of my favorite bloggers.
This looked very interesting on the King Arthur Flour Facebook feed so I set out to make it. Believe it or not, I followed the recipe exactly except I used a non-round pan to bake it.
This is the link to the recipe: Blueberry Breakfast Cake. This recipe uses sour cream and cottage cheese with 3 eggs and some sugar and flour. There is a custard like layer on the bottom with the fruit on top. The cinnamon-sugar topping gives it a nice crunch.
- 3 large eggs
- heaping 1/2 cup sugar
- 6 tablespoons melted butter
- 1 cup small-curd cottage cheese
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups blueberries, fresh
- cinnamon-sugar, for topping
Heat oven to 350 F. Spray a 9 inch pan with cooking spray. The pan needs to have 2 inch sides…
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This week I’ll be featuring ‘breakfast” recipes from some of my favorite bloggers.
Hola my friends!
Finally, I found energy to write a post… while fighting with tonsillitis and rheumatic fever, I was not able to get up from bed as every single muscle was in pain, but the worst days are over! 🙂 Lately, I was not cooking that much and mainly my husband have been in charge, basically of everything. It has been a while I felt so bad and honestly, I was so happy to have our aupair around. I did not spend too much time with my little one as I did not want him to get sick (and I missed him a lot and together with that felt so guilty, that I have been useless couple of days).
But I feel better and my taste buds have woken up again! I had started my day with Mexican molletes – simple and delicious breakfast, prepared by my beloved man…
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The fashionista cook is celebrating another important milestone! The blog has reached 1,000 followers. Thank you!
This is a cream dessert with a gelatin base. Adapted from American Home magazine probably dating back to the 1940’s. I added the full 8 ounce package of cream cheese instead of 3 ounces that it originally stated, to give it a creamier texture. I also would advise to chop the cherries.
- 1 package cherry flavored gelatin
- 1 cup boiling water
- 1 1/2 cups black cherry juice from canned black cherries
- 1 8 ounce package of cream cheese
- 2 cups of chopped canned black cherries, pitted and well drained
- Dissolve the gelatin in boiling water.
- Using an electric beater mix the cream cheese and juice, and add the dissolved gelatin.
- Stir in the cherries and pour into an 8 inch ring mold. Chill in the refrigerator until firm.
- Unmold and serve with whipped cream.