Tag: European
Lobster Bisque
Lobster Bisque
Lobster bisque is said to originate from the Bay of Biscay off the coast of France; where fishermen used lobster, crab, crawfish, shrimp, and langoustine shells that were of lesser quality to sell to markets to make the stock for this soup. The base of the soup is of sautéed mirepoix, garlic, tomato paste, and white wine. The lobster stock is added, simmered, then puréed. Heavy cream is stirred in. The lobster meat is portioned out into bowls with the bisque poured over.
Equipment
- immersion blender
Ingredients
- 4 lobster tails 8 oz
- 4 tbsp butter
- 1 medium yellow onion finely chopped
- 2 ribs celery finely chopped
- 1 medium carrot finely chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1/4 cup flour
- 1/2 cup dry white wine
- 4 cups lobster stock
- 1 bay leave
- 1 tsp thyme
- 1 cup heavy cream
- 1 tsp paprika
- salt and pepper to taste
- chives finely chopped
Instructions
- Split the lobster tails in half.
- Bring 6 cups of water to a boil. Add in the lobster tails. Simmer for 5 minutes until the meat is cooked through.
- Remove the meat from the tails and dice. Return the shells to the water and simmer for 5 more minutes. Strain and save the stock.
- In a large pot, melt the butter over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the garlic and tomato paste. Cook for 1 minute.
- Add in the flour. Cook for 1 minute.
- Pour in the white wine. Cook for a minute.
- Pour in the lobster stock. Add in the bay leaf, thyme, and paprika. Simmer covered over low heat for 30 minutes.
- Remove the bay leaf. Using an immersion blender, purée the soup until smooth.
- Pour in the heavy cream. Season with salt and pepper.
To Serve
- Ladle the bisque into bowls. Add in 1 lobster tails worth of meat to the bisque. Garnish with chopped chives.
Authentic Bolognese Sauce
Authentic Bolognese Sauce
Originating from Bologna, Italy, authentic bolognese sauce has these required components: a mirepoix, ground beef and pork, tomato and paste, white wine(not red), beef stock, and milk. Unlike what you’d think of when you hear of Italian food, there is no garlic, basil, or oregano. Traditionally, bolognese sauce is served with tagliatelle, but spaghetti, bucatini, or any heavier pasta will work. The main difference between a bolognese and a ragout is the type of meat used and the time it takes to simmer the sauce. A bolognese uses ground meat; taking anywhere between 2-4 hours to simmer. A ragout uses beef and pork ribs and other braising meat; taking at least 6 hours to simmer.
Ingredients
- 2 olive oil
- 1 medium carrot small dice
- 1 rib celery small dice
- 1 small yellow onion small dice
- 8 oz ground beef
- 8 oz ground pork
- 1/4 cup tomato paste
- 1/2 cup white wine
- 1 cup beef stock
- 3 cup canned tomatoes
- 1 cup whole milk
- 1 lb tagliatelle, spaghetti, bucatini cooked al dente
- parmesan cheese grated
Instructions
- Heat up olive oil in a large saucepan over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the ground beef and pork. Cook until browned; about 8 minutes. Season with salt and pepper.
- Stir in the tomato paste. Cook for 2 minutes.
- Pour in the white wine. Cook for 2 minutes, scraping up the brown bits. Add in the canned tomatoes and beef stock. Cover. Reduce the heat to low and simmer for 3 hours.
- Uncover and stir in the whole milk.
- Stir in the cooked pasta. Cook for 2 minutes. Turn off the heat.
- Serve with grated parmesan cheese.
Grilled Mortadella Sandwich
Grilled Mortadella Sandwich
This sandwich was introduced to me by on tv Anthony Bourdain on his trip to São Paulo, Brazil to the Mercadao Municipal. The food stall that sells this marvel of a sandwich uses 12 ounces of mortadella. 12 OUNCES!!! I’ve thought about this sandwich for countless years. I’ve recently learned he adapted this recipe in his cookbook, Appetites. So this recipe is in no way in any shape mine. It is in homage to Bourdain for his love of food and culture. This sandwich should be experienced by all.So what is mortadella, you may ask? This large cured sausage originated from Bologna, Italy. Think of it as the fanciest of bologna, with large studs of cubed fat, sometimes with pistachios. While this is obviously not the healthiest thing to eat, it is worth consuming at least once in your life.
Ingredients
- 1/2 tbsp butter
- 1 Portuguese roll or brioche, sourdough, etc
- 12 slices mortadella
- 3 slices provolone
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
Instructions
- Melt the butter in a skillet over medium heat. Slice the roll in half and toast until browned; about 2 minutes max. Remove from the pan.
- Spread mayo and dijon mustard on both sides of the roll.
- Add 4 stacks of 3 slices of mortadella. Cook until crispy; about 3 minutes.
- Flip each stack. Add a slice of provolone to 3 of the stacks. Cook for 3 minutes.
- Stack the cheese stacks on top of each other, with the cheeseless stack on top.
- Place the stack on the toasted roll and eat!
