Seafood Bisque

In addition to our First Thanksgiving Mixed Grill we had some wonderful Blaak Cheese from Beekman 1802. It's made close to where I grew up, yay local Upstate NY goodies!

 We also made some delicious seafood bisque. Ours came out very thick because the Mother Unit had a ton of seafood. I think we did a half pound (or was it a pound?!) each of shrimp, lobster, and crabmeat. It was amazing and even better the next day. I also sliced my finger open in this endeavor but then you should never take a girl to a winery and then give her a knife to start de-shelling seafood. Those lobsters were nasty I tell you! Their defeat tasted delicious.

mmmm so creamy and yummy.

Seafood Bisque

(from the Mother Unit)

Ingredients:
7 tablespoons butter
1/2 pound of shrimp, scallops, and crabmeat (or lobster!)
1 tablespoon shallot or 2 tablespoons onions, chopped
10 tablespoons sherry
Salt & Pepper to taste
3 tablespoons flour
1.5 cups milk
Seasoned bread crumbs
Parmesan cheese
Directions:
1. Preheat the oven to 400. In a heavy skillet melt 4 tablespoons of butter and saute the shrimp, scallops, crabmeat, and shallot/onion for 5 minutes. Sprinkle with 6 tablespoons of sherry and season with salt/pepper.
2. In another saucepan melt the remaining 3 tablespoons of butter and slowly stir in the flour. Cook several minutes over low heat. Add the milk and remaining 4 tablespoons of sherry, stirring constantly until mixture is smooth.
3. Combine the sauce and seafood in a buttered one quart casserole dish. Cover the top with seasoned bread crumbs and sprinkle with cheese. Bake 30 minutes.

Giant Stuffed Mushrooms!

Mushrooms are delicious and amazing. But when I said I was making a vegetarian stuff mushroom, I got a look from the boy. Luckily I had one spicy chicken sausage left in the freezer so I was able to augment this dish with some meat and it was a hit. I do think the spicy sausage added a lot to the dish. The tangy earthiness of the goat cheese went perfectly with the rich earthiness of the portobello. I imagine these would be ten times better if they were cooked outside on a grill.

Sausage, Tomato, and Goat Cheese Stuffed Portobellos

(Pinterest find! adapted from a food centric life)

Ingredients:
4 large Portobello mushrooms, cleaned and de-gilled
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoon finely chopped shallot or onion
1 large garlic clove, finely chopped
Salt and pepper, to taste
4 ounces of plain goat cheese
1/2 cup roasted tomatoes

1/3 cup sauteed sausage
Directions:

1. Preheat the broiler. Mix together olive oil, lemon juice, and shallot. Coat the mushrooms in olive oil mixture, salt and pepper to taste, and broil them for 5 minutes.
2. Layer the sausage and tomatoes into the mushroom,. Top with blobs of goat cheese.
3. Bake for 12 minutes or until hot at 375.

For the tomatoes I used grape tomatoes cut in half, lightly coated with olive oil, tossed with 2 cloves minced garlic and a pinch of thyme. They were roasted at 375 for 25 minutes and they were delicious. Especially with a little balsamic drizzled over them.

Goat Cheese, Garlic and Pesto Bruschetta

We've done a pretty good job finishing up leftovers and putting a dent in the super full freezer (seriously, I have a pint of ice cream in the ice machine and therefore no ice and I was also attacked by some rogue chicken cordon bleu that last time I opened the door). To celebrate this accomplish we met Amanda for happy hour at the Kite and the Key (They had Ommegang Chocolate Indulgence! ♥!) and came back to our place for appetizers and dessert (but no dinner).

I have been wanted to make Goat Cheese, Garlic and Pesto Bruschetta which we originally had when we went out to Tria with the boys. It was amazing and Weggy was in need of some pruning so it was the perfect time to make some fresh pesto.

Say hi to Weggy enjoying his prime Center City view:

(before and after pruning)

Mr. Lawyer constantly makes fun of me for naming my plants, talking to them, and generally becoming too attached to them but I argue that I get a better product and happy plants. Without Weggy this meal would not have been possible and it was delicious so he deserves a little respect!

Goat Cheese, Garlic and Pesto Bruschetta

(inspired by Tria, Pesto recipe from Giada)

Pesto Ingredients:
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts (many recipes also use walnuts which are cheaper)
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
Pesto Directions:
1. In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped.
2. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency.

3. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

Bruschetta Ingredients:

Yummy Baguette

Pesto

Goat Cheese

Garlic

Bruschetta Directions:

1. Slice the baguette and toast it at 425 degrees for 8 minutes (4 minutes each side)

2. Remove toast from oven and rub with garlic

3. Spread on goat cheese and top with pesto

It's a great combination but you have to like goat cheese which is very strong and rich. The pesto was better after it sat for a couple of hours. Definitely a keeper.