Text 7800, 101 rader
Skriven 2011-02-28 04:42:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1000
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gourmet's Crab Bisque
 Categories: Seafood, Soups, Booze, Wine, Vegetables
      Yield: 8 servings
 
     12    Uncooked blue crabs; 3 - 3
           - 1/2lb, rinsed well
      2 tb Unsalted butter
      2 tb Vegetable oil
      1 md Onion; fine chopped
      1 md Carrot; fine chopped
      1    Celery rib; fine chopped
      2 lg Garlic cloves; crushed
      1    Turkish bay leaf
           +=OR=+
    1/2    California bay leaf
      4 lg Thyme sprigs
      1    Whole clove
    1/4 ts Black peppercorns
    1/2 c  Cognac
      1 c  Dry white wine
  1 3/4 c  Chicken broth
      6 c  Water
    1/3 c  Long-grain white rice
      1 ts Fine chopped tarragon
      2 ts Fresh lemon juice
        lg Pinch of cayenne
    1/2 lb Lump crabmeat; room temp 30
           - minutes, picked over
 
  Equipment: an 8 to 10 qt pot with tight-fitting lid; a meat
  pounder or a rolling pin without handles
  
  Accompaniment: crab butter (optional)
  
  When was the last time you had a traditional,
  everything-from-scratch bisque? The rarity of an execution
  this loving, along with those succulent lumps of meat,
  guarantees groans of pleasure at the Christmas table. The
  intensely crabby finishing touch, with its base akin to
  drawn butter, will delight veteran crustacean eaters.
  
  If using live crabs, add to pot of boiling water using
  tongs. Cover pot and cook over high heat until crab shells
  are red, 5 to 6 minutes. Drain crabs in a colander.
  
  Put crabs (cooked or frozen uncooked) into a large metal
  roasting pan. Cover with a clean kitchen towel and pound
  shells with meat pounder to crush (including claws).
  
  Heat butter and oil in same pot over medium-high heat until
  foam subsides, then cook onion, carrot, celery, and garlic
  with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon
  salt, stirring occasionally, until softened, about 5
  minutes. Add Cognac, wine, and crushed crabs and bring to a
  boil. Add broth and water and return to a boil. Skim foam,
  then simmer, covered, stirring and skimming occasionally, 1
  hour.
  
  Put colander in a large bowl, then drain crab broth,
  reserving solids for crab butter (if making). Transfer broth
  to a medium saucepan.
  
  Ladle out 2 cups broth and transfer to a 1-quart saucepan.
  Add rice and simmer, covered, until very tender, 15 to 20
  minutes (not all of liquid will be absorbed).
  
  Blend together rice with cooking liquid and 1 cup more crab
  broth in a blender until smooth (use caution when blending
  hot liquids), then add to remaining broth in medium
  saucepan.
  
  Just before serving, reheat bisque over medium heat until
  hot, then stir in tarragon, lemon juice, cayenne, and 1/8
  teaspoon pepper.
  
  Ladle bisque into bowls and spoon a little crabmeat into
  center, then drizzle with some of crab butter (if making).
  
  Cooks' note: Bisque, without tarragon, lemon juice, final
  seasoning, crabmeat, and crab butter, can be made 2 days
  ahead and chilled, uncovered, until cool, then covered. Thin
  slightly with water if necessary while reheating, then
  proceed with recipe.
  
  Paul Grimes
  
  Gourmet | December 2007
  
  Yield: Makes 8 (first course) servings
  
  MM Format by Dave Drum - 28 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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