Soup and Salad Recipes:
Chowders and Bisques

Lobster Bisque
Clam Chowder
Crab and Brie Bisque
Corn Chowder
Classic Oyster Stew
Crab Cioppino a la Guardino
Bouillabaisse De Poulet
Crawfish-Artichoke Havarti Cheese Bisque

Lobster Bisque

Makes 4 servings

Ingredients:

2 pounds uncooked lobster
1 stalk celery, chopped
1 carrot, peeled and chopped
1 onion, chopped
1 bay leaf
small bunch parsley
10 cups water
2 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
2 tablespoons sherry
2 teaspoons chopped fresh chervil
2 teaspoons chopped chives
2 teaspoons chopped fresh tarragon
salt and white pepper to taste

Preparation:

Wash lobster well. Separate the head from the body/tail by inserting a sharp knife into first membrane layer holding the two together.

Combine head, celery, carrot, onion, bay leaf, parsley and water in large saucepan and bring to a boil. Simmer 15 minutes, skimming as necessary. Add lobster tail to stock and simmer 10 to 15 minutes, again skimming as necessary. Strain, reserve 8 cups stock and tail.

Using scissors, extract meat from reserved tail by cutting through shell and carefully peeling away meat. Place lobster meat in food processor or blender with 1/4 cup reserved stock and purée until smooth.

Melt butter in large saucepan over medium heat. Add flour and cook 1 minute. Remove from heat and gradually add reserved stock and milk. Return to heat and bring to boil, stirring constantly. Reduce heat and simmer until thick and creamy.

Add puréed lobster, sherry, chervil, chives, tarragon, salt and pepper. Serve hot.

Source: Lee Lippert

Clam Chowder

Makes 4 servings

Ingredients:

2 tablespoons unsalted butter
3 dozen Little Neck clams, shelled and chopped
3 large onions, chopped
3 large boiling potatoes, peeled and minced
1 bouquet garni, consisting of 1 bay leaf, 2 sprigs thyme, 1 stalk celery and 1/2 bunch flat-leaf parsley, pinch of nutmeg, pinch of cayenne pepper
2 cups Alsatian Riesling
1 cup clam juice
1/2 cup cracker crumbs
salt and freshly ground white pepper

Preparation:

Melt butter in a large kettle or stockpot over low heat. Add clams and onions, cover tightly and cook 3 minutes. Add potatoes and bouquet garni and cook 5 minutes. Stir with a wooden spoon and add nutmeg, cayenne, wine and clam juice. Simmer uncovered for 25 minutes.

Remove bouquet garni and stir cracker crumbs into chowder. Season to taste with salt and pepper.

Serve hot.

Source: Lee Lippert

Crab And Brie Bisque

Ingredients:

Enriched Fish Stock:

1 bottle clam juice
1 medium onion, chopped
2 garlic cloves, smashed
2 large mushrooms, sliced
1 1/4 cups dry sherry
1 3/4 cups water
6 peppercorns
2 bay leaves
2 sprigs thyme (1/2 teaspoon dried)

Soup:

1/3 cup butter
1/3 cup flour
2 cups enriched fish stock (see recipe above)
1 cup milk
1 package lump crab meat, thawed and flaked (8 ounce package)
2 1/2 cups milk
3/4 cup heavy cream
5 drops Tabasco
1 1/2 teaspoons salt
8 ounces Brie cheese, divided: 6 ounces/2 ounces
chives, small amount, chopped, for garnish

Preparation:

Enriched Fish Stock:

Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve. Makes approximately 2 cups.

Soup:

Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes. Add crabmeat and heat gently 5 minutes.

Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture.

Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving.

Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes.

To serve:

Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives.

Time Management:

Enriched fish stock may be prepared a day or two in advance and refrigerated until ready to complete soup. The rest of the soup should be made no more than 1-2 hours before serving. Reheat in microwave, being very careful not to boil.

Source: Gloria J. Martin

Corn Chowder

Ingredients:

1 medium onion, chopped
1 cup chopped celery
1 teaspoon salt
2 cups water
2 cups cubed potatoes
1/2 teaspoon celery salt
2 cups creamed corn
2 cups whole kernel corn
1/2 teas[ppm parsley
2/3 cups soy milk

Preparation:

Cook the onion, celery, salt, and 1/4 cup of the water.

When the above veggies are tender, add the remaining water, the potatoes, and celery salt.

When the potatoes are almost done, add the corn and parsley.

Simmer slowly for 10 minutes, stirring frequently. Watch that it does not burn!

Add the soy milk. Allow to cool some before serving.

Source: Julianne Pickle

Classic Oyster Stew

Ingredients:

1/4 stick unsalted butter
2 cups shucked oysters
1 cups heavy cream
1/2 cups half and half
1/2 cup milk
1/2 teaspoon paprika
sea salt and black pepper, to taste
1/4 cup chopped parsley

Preparation:

Mix together cream, half and half, milk and strained oyster juice in saucepan. Heat thoroughly and add paprika.

In large skillet, melt butter. When bubbly, add oysters. Heat a few minutes. Add oysters to cream broth. Simmer. Do not let boil.

Season with salt and pepper to taste. Serve hot with fresh parsley.

Source: Chef David Nelson

Crab Cioppino a la Guardino

Makes 6 servings

Ingredients:

2 tablespoons garlic, sliced
1 large onion, diced
1/4 cup olive oil
16 ounces tomato paste
10 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fresh parsley, chopped
1/2 teaspoon sugar
1/2 teaspoon fresh sweet basil
2 large crabs, cracked
1 pound shrimp, raw
1 pound fresh clams
1/2 pound halibut, raw

Preparation:

Sauté the garlic and onion with the olive oil in a large pot until soft. Add tomato paste, water, salt, pepper, parsley, sugar, and basil. Stir well and simmer 40 minutes.

Add all seafood and cook for 10 minutes or until cooked. Cover pot and shake several times.

Serve with French bread and butter.

Note: Use fresh crab if available; boil it in the sauce for 15 minutes before adding the rest of the seafood.

Note: This Cioppino has been served by the Guardino family on San Francisco's Fisherman's Wharf for over a century.

Bouillabaisse De Poulet

Makes 4 servings

Ingredients:

1/2 cup onions; sliced
1/2 cup white of leek; sliced (or more onion)
1/4 cup olive oil
1 1/2 cups tomato pulp from 4 to 5 tomatoes; peeled and seeded
2 cloves garlic
2 1/2 pounds cut up chicken
salt to taste
1 1/2 cups dry white wine
1 cup chicken stock
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon fennel seeds; crushed
2 pinch saffron threads
2 inch piece dried orange peel
black pepper to taste
1 pinch cayenne pepper; or a dash of Tabasco sauce
salt to taste

Preparation:

Cook the onions and leeks slowly with the oil in a heavy 3 quart, covered casserole, about 10 minutes, stirring fairly frequently, until tender, but not browned.

While vegetables cook, prepare the tomatoes. When the vegetables are tender, stir in the tomatoes and garlic. Cover and cook for 5 minutes so that the tomatoes will render their juices. Uncover, raise heat and let juice almost entirely evaporate.

Salt chicken lightly and arrange in casserole, spreading vegetables around and on top. Cover and cook for 10 minutes over medium heat, turning once.

Pour the wine over the chicken and enough stock or broth barely to cover the meat. Add the herbs and seasonings and bring to a simmer. Salt lightly if necessary. Cover casserole and simmer slowly either on top of the stove or in a preheated 325°F oven for 20-25 minutes, or until chicken is tender.

To Serve:

Tip the casserole and skim off surface fat. Remove bay leaf and orange peel and carefully correct seasonings. Serve as is, from the casserole or arrange chicken and vegetables on a bed of steamed rice.

Decorate with parsley sprig and pass the cooking liquid separately. May be kept warm for at least half an hour. Set cover askew and place in 120°F oven.

Serving Ideas:  Serve with steamed rice or boiled potatoes and French bread

Suggested Wine: Pinot Blanc, Riesling, Beaujolais or Mountain Red

Source: Julia Child, Mastering the Art of French Cooking

Crawfish-Artichoke Havarti Cheese Bisque

Makes 6 to 8 servings

Ingredients:

2 sticks of butter
1/2 cup diced onion
1/2 cup diced green bell pepper
1/4 cup diced celery
1 tablespoon garlic
1/2 cup flour
2 teaspoons salt
2 pints half and half
2 cups chicken broth
1/2 teaspoon thyme
2-14 ounce cans quartered artichoke hearts, drained
2 teaspoons hot sauce
1/4 pound Havarti cheese
1 pound crawfish tails
1/4 cup minced parsley
1/4 cup minced green onions

Preparation:

Heat butter in a heavy pan over low to medium heat. Add onion, bell pepper, celery and garlic; cook until onions start to turn clear.

Add flour and cook for additional five minutes being careful not to brown flour.

Whisk in half and half, then chicken stock until sauce is smooth and creamy. Add thyme, salt, artichoke hearts and hot sauce; simmer for 10 minutes stirring occasionally.

Add cheese and continue to cook until cheese is melted. Stir in crawfish tails and continue to simmer for 15 minutes until crawfish are heated thoroughly

Stir in parsley and green onions.

Source: Patrick Mould