Crab Bisque with Sherry

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Recipes are back – and this bowl of velvety goodness is ready in less than 30 minutes!! You may have noticed that I had gone radio silent, but since mid summer I’ve been in Techno-Hell. I knew I was in trouble in July when I heard my cell phone buzzing and read the message “DELETING”…  Six days later, my computer was hacked and I lost several blog posts which were in progress, including homemade tomato sauce, pickles and making cauliflower breadsticks among others. ( I had just spent three weeks picking everything in my garden and having fun with my canner.)

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Then my cell phone provider forced an update which torched my new phone and the two subsequent phone(s) wiped themselves clean three times; no photos, no contacts and no apps, just empty phones.  As a result, Goodmotherdiet has been on a sort of forced ‘vacation’ while I worked on rebuilding my  contacts and recreating some of the lost recipes. More soon…

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I created this recipe for Crab Bisque this summer while I was in Maine. (Yes, it was one that was deleted) My friend, Kerry, opened a bottle of chardonnay that had caramelized and she asked me to come up with a recipe to use it up.  I thought the ‘aged’ wine tasted quite a bit like sherry, so I developed this recipe for Crab Bisque with Sherry, but this might be a good time to use a wine you have that has gone over the top. (Just taste it first).  I also had the further restriction that my husband dislikes food made with heavy cream, so I used a combination of coconut milk and fish stock with surprisingly good results. As a bonus, coconut milk is highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free and dairy free which is a great alternative. Best of all, this recipe is ready in less than 30 minutes but only gets better as it sits and the flavors meld.  It’s also good the next day if you are lucky enough to have leftovers.

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Tips:  Bisques are known for their rich, creamy and smooth texture, so I pureed the shallots in my food processor before sauteeing.  If you prefer a chunkier soup, skip this step and mince or chop the shallots with a sharp knife. Fresh crabmeat is always wonderful, however, if you can’t find it frozen or refrigerated lump crabmeat is a decent option for soup and it is much easier than cracking and deshelling fresh crab.

Old Bay is a ubiquitous seasoning, especially in the South.  It is readily available in most supermarkets, however, if you don’t have it in your pantry, try substituting celery salt, red and black pepper and paprika.

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CRAB BISQUE WITH SHERRY

  • 3 Tbsn butter or vegan butter
  • 3 large shallots, minced
  • 3 Tbsn flour or potato starch (optional thickener)
  • 4 cups fish, clam or veggie stock (2 cans)
  • 2 cans regular coconut milk
  • 1 tsp Old Bay spice
  • 1 lb. fresh or frozen lump crabmeat
  • 1⁄2 cup dry sherry (plus more for drizzling)
  • parsley (for garnish)

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  • Puree shallots until fine (for a smooth soup)

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  • In a large soup pot over medium heat, melt the butter and saute the shallots until translucent, 2 to 3 minutes.

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  • Stir in flour until smooth but don’t let it burn

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  • Pour in the stock, coconut milk and Old Bay seasoning and bring to a simmer.

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  • Reduce the heat to low and stir in the crabmeat and the sherry. Cook until heated through, about 5 minutes. (Don’t let it boil) Taste and add salt and pepper to taste.

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  • Ladle the soup into bowls and garnish with a sprinkle of Old Bay, parsley and a drizzle of sherry . Serve immediately.

Crab Bisque with Sherry

  • Servings: 4-6
  • Difficulty: easy
  • Print

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  • 3 Tbsn butter or vegan butter
  • 3 large shallots, minced
  • 3 Tbsn flour or potato starch (optional)
  • 5 cups fish, clam or veggie stock
  • 2 cans regular coconut milk
  • 1 tsp Old Bay spice
  • 1 lb. fresh or frozen lump crabmeat
  • 1⁄2 cup dry sherry (plus more for drizzling)
  • parsley (for garnish)

 

  1. Puree shallots until fine (for a smooth soup)
  2. In a large soup pot over medium heat, melt the butter and saute the shallots until translucent, 2 to 3 minutes.
  3. Stir in flour until smooth but don’t let it burn
  4. Pour in the stock, coconut milk and Old Bay seasoning and bring to a simmer.
  5. Reduce the heat to low and stir in the crabmeat and the sherry. Cook until heated through, about 5 minutes. (Don’t let it boil)
  6. Taste and add salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with a sprinkle of Old Bay, parsley and a drizzle of sherry . Serve immediately.

Meatless Monday – Pan Seared Artichokes with Blackened Garlic

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Mmmm… finger lickin’ good! I have made artichokes many times but never pan seared and I probably won’t go back.  These are seriously good!  My Mom used to serve platters of steamed artichokes that we dipped in mayo.  I remember leaving piles and piles of spent artichoke leaves lined with teeth marks on my plate   I still love them cooked that way, simple and homey, but as a food blogger I like to try new things and this one is a keeper!  Searing the artichoke wedges instead of steaming them, intensifies their flavor.  And if you haven’t tried burnt blackened garlic cloves, you’re missing out.  When they are cooked at a higher heat or for a longer period of time, they lose their pungent, sharp quality and become sweet and caramelly so you can safely (and eagerly) eat them whole without getting garlicky dragon breath.   After searing the artichokes, I added lemon zest, salt and pepper and let them steam in sherry and water while they reduce into a sauce. Delish and less than 20 minutes!  Recipe adapted from a Cook Fresh, Spring 2015 recipe for Pan Seared Artichokes with Sherry Vinegar and Thyme.

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The globe artichoke is a variety of a species of thistle which has been cultivated as a food. The part that we eat is actually a flower bud that hasn’t bloomed yet.  Once the flowers bloom, they are quite striking with their vivid purple blossoms but they are no longer good to eat.

Arthichokes are low in calories and fat, and a rich source of dietary fiber and anti-oxidants. B vitamins, and a great source of  Vitamin K (good for bone health) and a whole host of minerals including Potassium, Copper and Iron (all necessary for heart and blood health).  If you want to make this a meal, serve the artichokes over a simple pasta tossed with butter or olive oil or on top of a leafy green salad with tomatoes and olives.

TIPS: I thought these pan seared artichokes were good just on their own and I loved the blackened garlic too,  however, if you can’t imagine eating artichokes without a creamy dip, try making an Aioli with some of the blackened garlic, mayo or yogurt, lemon and salt and pepper.  A sprinkle of parmesan could be good too!

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PAN SEARED ARTICHOKES WITH BLACKENED GARLIC

2 large artichokes
1/3 cup olive oil
1/4 cup sherry
6-8 large cloves garlic, peeled and cut in half
1 tsp lemon zest
1 Tbsn lemon juice – to prevent browning (optional)
1/2 tsp salt
1/4 tsp black pepper
1 Tbsn fresh oregano or thyme, chopped

AIOLI DIPPING SAUCE  (Optional)

1 cup mayo (or half plain yogurt/ half mayo)
8 blackened garlic halves
1 Tbsn grated lemon zest
2 Tbsn fresh lemon juice
1/4 teaspoon black  pepper
1/2 tsp salt

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  • Trim artichoke stems to about 1/2 inch and remove the top inch by cutting straight across. Remove tough lower leaves. Using kitchen shears (or a knife) cut sharp points off each artichoke leaf (optional)

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  • Cut artichoke in half vertically.

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  • Cut each half in half and remove choke (the hairy center and purple inner leaves)

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  • Cut in half again.  You should have 8 wedges for each artichoke.  You can place the wedges in water with lemon juice to keep them from browning until you are ready (optional)

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  •  Drain artichokes and toss with a drizzle of olive oil (about 1 Tablespoon).

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  • Combine sherry with 1/3 cup water and set aside. Peel and slice garlic in half.  Roughly chop fresh herbs.

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  • Heat remaining oil in a heavy skillet on medium high and place artichoke wedges in a single layer one cut side down and sprinkle with garlic.  Cook until browned, 3 to five minutes.

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  • Turn each wedge to brown the other cute side, another 3 minutes or so.

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  • Turn wedges onto their curved side.  Season with salt and pepper and lemon zest.  Reduce heat to low, add the sherry mixture, cover and simmer until the liquid has reduced and the artichockes are tender, about 5 minutes.  If they don’t seem quite done, leave covered until ready to serve.

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  • Sprinkle with fresh  herbs. Serve hot or at room temperature with lots of napkins. If using  Aioli, combine all ingredients  until smooth and serve on the side.

Pan Seared Artichoke with Blackened Garlic

  • Servings: 4-6
  • Difficulty: easy
  • Print

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2 large artichokes
1/3 cup olive oil
1/4 cup sherry
6-8 large cloves garlic, peeled and cut in half
1 tsp lemon zest
1 Tbsn lemon juice – to prevent browning (optional)
1/2 tsp salt
1/4 tsp black pepper
1 Tbsn fresh oregano or thyme, chopped

AIOLI DIPPING SAUCE  (Optional)

1 cup mayo (or half plain yogurt/ half mayo)
8 blackened garlic halves (mashed or pureed)
1 Tbsn grated lemon zest
2 Tbsn fresh lemon juice
1/4 teaspoon black  pepper
1/2 tsp salt

  • Trim artichoke stems to about 1/2 inch and remove the top inch by cutting straight across. Remove tough lower leaves.
  • Using kitchen shears (or a knife) cut sharp points off each artichoke leaf (optional)
  • Cut artichoke in half vertically.
  • Cut each half in half and remove choke (the hairy center and purple inner leaves)
  • Cut in half again.  You should have 8 wedges for each artichoke.  You can place the wedges in water with lemon juice to keep them from browning until you are ready (optional)
  •  Drain artichokes and toss with a drizzle of olive oil (about 1 Tablespoon).
  • Combine sherry with 1/3 cup water and set aside
  • Heat remaining oil in a heavy skillet on medium high and place artichoke wedges in a single layer one cut side down and sprinkle with garlic.  Cook until browned, 3 to five minutes.
  • Turn each wedge to brown the other cute side, another 3 minutes or so.
  • Turn wedges onto their curved side.  Season with salt and pepper and lemon zest.  Reduce heat to low, add the sherry mixture, cover and simmer until the liquid has reduced and the artichockes are tender, about 5 minutes.  Leave covered until ready to serve.
  • Sprinkle with fresh  herbs. Serve hot or at room temperature with lots of napkins.
  • If using  Aioli, combine all ingredients  until smooth and serve on the side.