Text 2648, 105 rader
Skriven 2013-07-21 09:56:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Eating out
==================
-=> Nancy Backus wrote to RUTH HANSCHKA <=-

 RH> Then again I also don't know how you can eat out all the time. The
 RH> mind and wallet boggle.

 NB> Keep in mind we're talking NYC... if they can afford the apartment,
 NB> they can probably afford at least cheap eat outs...  ;)

I eat out most of the time. Among other things it serves as portion control,
reduces the need for icebox space to store leftovers, obliterates clean-up and
costs about the same as dining in when all is added together. Unless, of
course, I go down New England Lobster House for dinner. Then all bets are off.
But, for day-to-day normal eating ... 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster & Shrimp Bisque
 Categories: Seafood, Soups, Vegetables, Dairy, Citrus
      Yield: 6 Servings
 
     16 c  Water
  1 1/2 c  Dry white wine
      2 x  1 1/4 lb live lobsters
    3/4 lb Large shrimp; shelled,
           -reserving shells,
           -and deveined
      2 md Onions
      1    Fennel bulb; chopped
           -reserving fronds
      4 lg Carrots; chopped
      1    Celery rib; chopped
      2    Bay leaves
    3/4 ts Dried thyme; crumbled
    1/4 c  Fresh parsley sprigs
    1/4 ts Black peppercorns
      1    Navel orange's zest,
           -removed in strips with
           -a vegetable peeler
      3    Garlic cloves; minced
      2 tb Olive oil
    1/4 ts Saffron threads
     28 oz Can whole tomatoes,
           -drained and chopped
    1/4 c  Heavy cream
  1 1/2 tb Pernod
      1 tb Fresh lemon juice
 
  In a large (5 to 6 quart) kettle combine water and 1 cup
  wine and bring to a boil. Plunge lobsters into liquid
  headfirst and return liquid to a boil. Simmer lobsters,
  covered, 9 minutes. With tongs plunge lobsters immediately
  into cold water to stop cooking, reserving cooking liquid.
  
  Working over a bowl to catch the juices, twist off tails
  and claws and reserve juices. Discard tomalley, head sacs,
  and any roe and remove meat from tails and claws,
  reserving it separately.
  
  To reserved cooking liquid add lobster shells, reserved
  lobster juices and shrimp shells, 1 onion, quartered, 1
  cup fennel, half of carrots, celery, 1 bay leaf, thyme,
  parsley, peppercorns, and zest. Simmer mixture gently,
  uncovered, skimming froth occasionally, 1 1/4 hours.
  
  Strain stock through a large sieve set over a large bowl
  and pour into cleaned kettle. Boil stock until reduced to
  about 6 cups and return to bowl. Stock, cooked lobster,
  and shelled raw shrimp keep, covered separately and
  chilled, 1 day.
  
  In a kettle cook remaining onion, chopped fine, remaining
  1 cup fennel, remaining carrots, remaining bay leaf,
  garlic, and salt and pepper to taste in oil over moderate
  heat, stirring, until vegetables are softened.
  
  Add remaining 1/2 cup wine and boil until mostly
  evaporated. Add saffron, tomatoes, and shellfish stock and
  simmer, covered, 20 minutes. Add shrimp and reserved
  lobster claw meat (reserving tail meat) and simmer 2
  minutes, or until shrimp are cooked through. Remove soup
  from heat and remove 6 shrimp, reserving them. Discard bay
  leaf.
  
  In a blender puree soup in batches until smooth,
  transferring as it is pureed to a very fine sieve set over
  a saucepan. Force soup through sieve, pressing hard on
  solids, and whisk in cream, Pernod, and salt and pepper to
  taste. Heat bisque over moderate heat until hot (do not
  boil) and stir in lemon juice.
  
  Chop fine reserved shrimp and lobster tail meat and divide
  among heated soup bowls. Ladle soup over shellfish and
  garnish with reserved fennel fronds.
  
  Makes about 7 cups.
  
  Gourmet | March 1994
 
MMMMM

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