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Servings: 4 Fresh 1 lb. cooked Lobster meat 1/4 cup Clarified Butter 4 cups milk Pantry 1/2 tsp. salt Dash paprika, optional Oyster crackers Saute lobster Melt Clarified Butter in a medium pot over medium heat. Add cooked lobster meat and saute in butter for several minutes, until butter turns red. If using all tail meat [...] The Shrimp Bisque first attempted yesterday was a complete failure. The base tasted like celery, the shrimp possibly spoiled, and we threw out everything. We started fresh today, with fresh ingredients and a renewed determination to complete this recipe – met with success. Servings: 4 Fresh 1 lb. shrimp, unpeeled 5 Tbsp. butter, [...] The vegetables are cooked separately then combined with the milk just before serving. I served this soup as starter for Easter dinner and then we enjoyed it as our dinner the next day. Servings: 10 Fresh 1/2 cup (1 stick) butter 1 large onion 1 bunch (1 lb.) celery 1 lb. carrots 1 lb. white mushrooms [...] This soup is very close to the original Glen-Mor Restaurant original according to Jim. I love the richness of French Onion Soup and usually order it at restaurants without the croutons or cheese. But the combination of all three in this recipe is delicious. Servings: 6 Fresh 8 large yellow or red [...] This is another soup recipe requiring use of a food mill, an investment I reluctantly made for the Cream of Mushroom Soup back in January. Now I don’t now how I lived without one for so long. The soup is rich and tasty without being heavy. Servings: 8 Fresh 1 lb. onion, [...] We served Roast Chicken with Giblet Gravy at a dinner party last night along with green beans and fingerling potatoes. We made Chicken Salad and Chicken Stock with the leftovers. Servings: 4 Fresh 1 whole chicken, 3.5 to 4 lbs. 2 medium carrots 2 stalks celery 1 medium onion 2 Tbsp. butter 6 [...] This flavorful Split Pea Soup is well worth the time and effort, and it is another excuse to use my new food mill. The Glen-Mor Restaurant served Split Pea Soup with Cornbread baked in the shape of corncobs in a cast iron pan. After some deliberation we decided we didn’t need another pan, especially one shaped like corncobs, [...] I had a wonderful beet soup for Valentine’s Day dinner with Jim at Five Fifty-Five in Portland, Maine, and I couldn’t wait to try to replicate it. I arrived at this recipe through experimentation and am very happy with the rich and filling result. Servings: 6 Fresh 3 medium fennel bulbs 6 medium [...] This soup is fantastic – you should make it immediately. Servings: 8 Fresh 32 oz. white button mushrooms 1-1/2 oz. salt pork 2 stalks celery 1/4 medium onion 6 Tbsp. butter, divided 2 cups milk 1/2 gallon (8 cups) Chicken Stock 1 cup Croutons, if desired Pantry 5 Tbsp. all-purpose flour 1/4 cup long grain rice [...] One of my many New Year’s resolutions this year is to be less wasteful, and one way I working on toward this goal is by bring my lunch to work. Soup is an easy and tasty way to pack a lunch for work, and Tomato Soup reheats very well. Servings: 8 – 10 [...] |
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