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#41
12-04-2006, 05:16 PM
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As requested...
Jambaylaya 1 pound chicken breasts (or chicken tenders) -- cut in 1" pieces 1 pound andouille sausage 1 pound raw shrimp 19 oz can diced tomatoes 19 oz can tomato sauce 2 cups uncooked rice 2 cups chicken stock 1 medium onion -- diced 4 cloves garlic -- finely diced salt and pepper -- to taste cayenne pepper -- to taste In a large dutch oven, saute onions until translucent in a few tablespoons of olive oil. Add garlic near end so it doesn't burn. Add diced tomatoes, tomato sauce, and chicken stock. Separately saute chicken, shrimp, and sausage until done. Cut shrimp in half, cut sausage into 1" pieces. Add rice and meat to pot and simmer until rice is done. 
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#42
12-04-2006, 06:33 PM
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dts need chicken courdon blue ..
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#43
12-04-2006, 08:56 PM
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Master Granola Recipe Makes 1 quart
Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients --except dried fruit -- in a bowl. Bring syrup, oil, water and any Flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.) For nutrition information on each granola variation, go to usaweekend.com. 2 cups old-fashioned oats 1/2 cup wheat germ 2 Tbs. dark brown sugar 1/4 tsp. salt 1 cup Extra Ingredients (see complete list below) 1/4 cup maple syrup 3 Tbs. flavorless oil, such as vegetable or canola 1 Tb. water Flavoring (see below) 1. Classic Granola Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins Flavoring: 1/2 tsp. ground cinnamon You can replace the 1/4 cup of maple syrup with 2 Tbs. each of maple syrup and molasses. 2. Crunchy Granola Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants Flavoring: none 3. Granola with Tropical Flavoring Add the coconut along with the cashews and banana chips. Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple Flavoring: 1/2 tsp. ground ginger 4. Granola with Cherries and Almonds Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries Flavoring: 3/4 tsp. almond extract 5. Trail Mix Granola Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips* Flavoring: none *Stir chips into the granola only after it has completely cooled. 6. Orange-Berry Granola with Pecans Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries Flavoring: 1/2 tsp. finely grated orange zest 7. Pear Granola with Hazelnuts and Vanilla Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears Flavoring: 1 tsp. vanilla extract 8. Orange-Flavored Granola with Pistachios, Mangos and Dates Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangos Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice
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#44
12-04-2006, 08:59 PM
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Simple, Classic Chicken Potpie
6 cups shredded chicken (from two rotisserie chickens) 1 refrigerated pie crust from a 15-ounce box 2 Tbs. vegetable oil 2 medium onions, chopped 3 small celery ribs, cut crosswise, 1/4-inch thick 2 cups chicken broth 12-ounce can evaporated milk 1/3 cup butter 1/2 cup, plus 1 Tb. flour 3/4 tsp. dried thyme 1/4 cup dry sherry or white wine Salt and ground pepper 1/4 cup chopped fresh parsley 1 16-ounce bag frozen peas and carrots, not thawed Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature. Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside. Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)
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#45
12-04-2006, 09:08 PM
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Hooves,
You might like this recipe Chicken Cordon Bleu One of my Favorite Meals I always use Prosciutto Ingredients 4 large Boned chicken breast 1 Egg; beaten 8 slices Prosciutto; or cooked ham Bread crumbs 8 slices Swiss cheese; Gruyer, Jack 3 tb Butter; for frying Thyme; optional Instructions Prepare chicken breasts by cutting lengthwise, making a total of eight pieces. Place between plastic wrap and pound with a mallet until each portion is no more than 1/8 inch thick. Place one slice of prosciutto and a slice of cheese on the chicken. Sprinkle a little thyme if you like. Roll chicken to enclse filling. Coat with flour and dip in one beated egg. Then roll in dry bread crumbs. In a large fry pan melt 3 tablesppons butter and add chicken rolls. cook 15 minutes. Turn frequently to brown all sides. Transfer to warm serving dish. 6-8 servings.
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#46
12-05-2006, 10:09 AM
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Quote:
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#47
12-05-2006, 11:21 AM
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I'd like to thank everyone that's put their recipes into the cookbook.
You beat me to the chicken cordon blue, but that's my way of doing it. Now here's one that's easily adapted to most any meat or fish...just substitute what ever you have. Pigeons also turn out pretty good with this method, just be careful that the cops don't catch you with the fishing net and stale bread anywhere near the park bench. Underneath the bridge overpass is more discreet. So, in case any body puts an octopus on your front porch and rings the doorbell, now you know how to do it up...or substitute appropriately. Octopus INGREDIENTS 1 large octopus 2 large onions, cut in slices 1 garlic clove 4-5 medium potatoes, cleaned and cut in medium pieces 1 1/2 half glass of water tomato paste 1 1/2 wine glass of oil Salt 1 vegatble cube Black pepper Piquant paprika METHOD Clean and wash the octopus. Cut the body in slices and chop the tentacles in pieces. Wash the octopus again and strain it. Melt the cube in hot water. Heat the oil in a large saucepan and roast the onions and the garlic. Add the cube, the octopus and stir. Saute the octopus until it takes a red colour. Add water and boil the octopus until it becomes tender. Gradually add the tomato paste, the potatoes, one spoon paprika and pepper. Let the sauce thicken. Optionally add half glass of white wine and let it evaporate.
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#48
12-06-2006, 10:18 AM
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Oatmeal Cookies
1 cup shortening 1 cup brown sugar 1 cup white sugar 2 eggs well beaten 1 Tablespoon vanilla 1 1/2 cup flour 1 tsp salt 1 tsp baking soda 1 Tablespoon cinnamon 3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.) 3/4 cup chopped walnuts (use 1/2 cup if using raisins) 1 cup raisins (optional) Cream shortening and sugars, add eggs and vanilla and beat well. Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins and nuts. Add oats last. Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.
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#49
12-06-2006, 01:20 PM
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This one will warm you up on a cold winter day.
1 lb To 1 1/2 peas water to cover...add more as it goes on 1 Ham bone or two smoked pigs feet 3 Potatoes; halved 3 Carrots; sliced 1 Onion; chopped Salt & pepper to taste Wash and pick over peas to remove any little stones. Put in a large kettle, cover with water and simmer a few hours. Meanwhile, simmer ham bone, covered with water, separately from the peas. When the peas are soft, strain them. Put back into kettle, add ham picked from the bone, ham juice and remaining ingredients. Peas will mush up and turn into a puree as the soup finishes cooking. Simmer gently until potatoes are done. Note, if you buy a smoked ham and have it as a meal first, just chunk up the "left overs" and do this recipe the next day. I like mine with rye bread for dunkin'. You'll like this one.
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#50
12-06-2006, 01:40 PM
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Here's another good one that will help you strech your food budget until payday. Very tastey!
Braised Lamb Shanks Imagine Lamb Shanks braised in a combination of beer and demi glace until tender enough for the meat to fall off the bone. Ingredients: 1 tablespoon vegetable oil 4 lamb shanks, blotted dry Salt and freshly ground black pepper to taste 1 large onion, thinly slice 1 bottle of beer, 12 oz. 3 tablespoons chipotle chili sauce (available at most supermarkets and Hispanic markets) 1.5 oz. Demi-Glace Gold 1 - 14.5 oz. can diced tomatoes, undrained 1 tablespoon each - ground cumin and chili powder 1/4 cup chopped fresh cilantro leaves Procedure: Preheat oven to 350°F. Heat oil in large, heavy casserole pan over high heat. Brown shanks on all sides, then remove to a bowl and season with salt and pepper. Add onion and sauté until golden brown. Stir beer, chipotle chili sauce and Demi Glace Gold together until blended. Pour over onions, stirring up all browned bits. Add tomatoes, cumin and chili powder, cover, and cook until lamb is tender, about 1 hour 15 minutes. Remove from oven, skim off any surface fat, and serve garnished with chipped cilantro. Serve these lamb shanks over mashed potatoes. They are even better reheated.
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#51
12-06-2006, 05:17 PM
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Another soup classic...
New England Clam Chowder Ingredients: 24 Clams 3 cups Water 1 3/4 cup Half & Half 1 Tbsp Soy Sauce 1/2 lb Pork, diced 2 cloves Garlic, crushed 3 Tbsp Butter 1 tsp Basil 1 Onion, sliced 1 tsp Parsley 3 Potatoes, diced 1 tsp Thyme Directions: Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat thoroughly. Serve New England style clam chowder with fresh bread or your favorite soup crackers. Makes 6 bowls. A gentleman in Cape Cod gave me a tip...add a shot of Irish whisky, and have one for yourself while you're waiting for it to reach serving temperature.
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#52
12-07-2006, 11:41 AM
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With the holidays coming, here's a candy that has been a favorite for a long time. I like mine with melted hershey bars on top, two or three.
Make some for yourself and a bigger batch to share with those that stop by. It's wonderful. BUTTER BRICKLE Ingredients : 2 sticks butter 1 1/3 c. sugar 1 tbsp. light corn syrup 3 tbsp. water 1 c. chocolate chips 1 c. almond bits Preparation : Cook over stove in a heavy saucepan. Use candy thermometer, heat to 300 to 325 degrees. Add almonds. Save a little for the top. Spread in greased cookie sheet. Melt chocolate chips over top and sprinkle with almond bits. Store in refrigerator.
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#53
12-07-2006, 12:43 PM
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Recently I've become interested in Native American food.
Here's a recipe for fry bread. It's simple to make but very good. Ojibwe Fried Bread Ingredients Baking Powder (2 Teaspoons) Salt (Approximately 1 Teaspoon) 2 Cup Water (Warmed) 1 Cup Milk (Warmed) Lard (1 lb.) Directions Put the entire amount of Flour into a large mixing bowl. Make a well in the middle of flour.Pour in the warmed liquids Add the salt and baking powder. Mix with a large spoon slowly adding in flour from the sides (similar to mixing a cake by hand). Keep adding flour until you feel you can start to knead it by hand. Knead until it doesn't stick to your hand. Then let the dough rest for 1/2 hour. Beak off golf ball size of dough and put on a floured plate. Heat the lard in a large cast iron skillet. Note: To test the temperature of the lard, sprinkle drops of water on the lard. If it dances quickly, the bread frying is ready to begin. Flatten your individual balls of dough and fry on both sides to a golden brown. Adjust your heat as needed.
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#54
12-08-2006, 11:01 AM
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Here's a great holiday cookie recipe.
Snickerdoodles 1 cup shortening 1 1/2 cups sugar 2 eggs mix these first three ingredients thoroughly sift together: 2 3/4 cups flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt stir the two mixtures together. roll into balls the size of walnuts. dip into a mixture of equal parts sugar and cinnamon. place two inches apart on a lightly greased baking sheet. bake until lightly browned but still soft (8 - 10 minutes) at 400 degrees. makes 3 dozen cookies
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#55
12-08-2006, 11:37 AM
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#56
12-08-2006, 02:54 PM
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Quote:
If you like chicken as much as I do, try this Puerto Rican one. Arroz con Pollo (serves 5 or 6 as is, 8 with kidney beans) In Puerto Rico, "arroz con pollo" has the staus of a national dish. But even among serious cooks, the old rules for constructing it are changing. The freshly made seasoning pastes adobo and recaito, as well as the flavor-intensive olives, capers, and pimientos,still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. This recipe retains a little of the old, ubiquitous chopped ham as an option,but since ham is also in the kidney beans that usually accompany the dish in Puerto Rico, you might prefer to omit it from the chicken if serving both. 1 whole chicken, cut up as directed The adobo: 2 teaspoons olive oil 2 large cloves garlic, minced 1 tablespoon oregano 1 teaspoon vinegar or freshly squeezed lime juice 2 teaspoons salt 1/2teaspoon freshly ground black pepper The Stock: 1 clove garlic, smashed flat 1 small onion, coarsely chopped 1 stalk celery, cut up 4 or 5 sprigs cilantro (fresh coriander) The "recaito": 1 small onion 2 Italian green peppers or 1 green bell pepper, cored and seeded 6 aji dulce chiles, if available, cored and seeded several sprigs cilantro (fresh coriander), to taste 3 tablespoons annato oil or olive oil 1/4 cup ham or salt pork, diced (optional) 1 8-ounce can tomato sauce 1 1/2 cups beer (optional) 2 cups medium-grain white rice l8pimiento-stuffed olives, cut in half 1 tablespoon capers, cut in half if large 1 roasted red pepper or 1 small jar roasted red pepper (pimiento), cut into strips 1 cup fresh or frozen peas (if not serving kidney beans) Cut the chicken, or have it cut, into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips,a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock. Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour toabsorb the flavors. Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot. Coarsely chop the recaito ingredients, then process them together in a food processor until very finely minced but not watery. Heat the oil over medium heat in a large, wide, heavy-bottomed saucepan, Dutch oven,or skillet. Add diced ham or salt pork, if using, and cook 3 to5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and cook another 10 minutes to brown all pieces on both sides. Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 1/2 cups stock and 1 1/2 cups beer) and the rice. Bring to a boil.Return chicken to pan. Stir in the olives and capers, and some salt, if needed.. Reduce heat and boil gently, uncovered, until all the surface water dissapears (Puerto Rican cooks say to cook uncovered until the rice is dry). With a wooden stirring spoon, turn up the rice from the bottom of the pot. Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan. Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas, if using. For a heartier and more interesting meal,skip the peas and accompany the arroz con pollo with kidney beans. Serve the beans in a separate serving bowl to be dished out on top or side, according to individual preference. Scrape up the pegao (the bottom crust, with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.
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#57
12-09-2006, 01:29 PM
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Beef Stew
Ingredients 4 pounds beef chuck, cut into 1-1/2 inch cubes 1 bunch celery, cut into 1-inch pieces 1-1/2 pounds whole baby carrots, peeled 2 pounds small whole potatoes, peeled One 15-ounce can stewed tomatoes 1 quart beef stock 1 cup pearl onions 1 cup peas, frozen 1/2 cup oil 3/4 cup flour Salt and pepper 3 bay leaves Season beef with salt and pepper. In a large heavy saucepan, sear the beef in oil until well browned. Remove and reserve. Add pearl onions and allow to brown; remove and reserve. Add celery pieces and brown edges; remove and reserve. Add flour to remaining oil, making a roux. Brown slightly, stirring often. Add half of the stock and blend with roux until smooth. Add remaining stock and bring to a boil. Add bay leaves, beef, and tomatoes with juice. Return to boil. Lower heat to simmer. Cover and cook until meat is very tender. Add carrots, potatoes, celery, and onions. Simmer for an additional 20 to 30 minutes until potatoes are tender. Adjust salt and pepper to taste. Remove bay leaves and discard. Degrease the stew. Add peas to stew several moments before serving.
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#58
12-11-2006, 01:17 PM
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Tamaki Sushi
Lots of differnent sushi recipes are around. This one is good. Ingredients: (for 4 servings) Sushi meshi (4 cups rice, 10 cm of dashi konbu (kelp), 1 Tablespoon sake), Awasezu (vinegar mix; 3 Tablespoon Vinegar, 3 tablespoons Sugar, 2/3 Tablespoons salt), 8 sheets of Yakinori (seeweed), 5 cm daikon (raddish), 1/2 pack of kaiware daikon (raddish sprouts),1 piece of yaki anago (broiled eel), 8 shrimps, 2 eggs, 8 shiso leaves, 1 cucumber, 4 umeboshi. Hangiri Wasabi Preparation: Sushi meshi (rice): Wash rice, add water and konbu (kelp). Soak for 30 minutes, remove konbu and then add sake. Cook rice. Make awasezu: Mix vinegar, sugar, and salt in bowl. Let it stand. Rinse hangiri (rice mixing bowl), remove excess water. Remove cooked rice and place into hangiri. Mix Awasezu into rice. Use a hand fan (or improvise) and wave rapidly over steaming rice to cool it down, then add mix evenly over rice. Pre-prepared awasezu (vinegar mix) may be used. How to make: Cut daikon in to 5 cm sticks. Wash kaiware daikon (raddish sprouts) and cut off stems. Slightly mix an egg without foaming, add a pinch of salt. Add sugar or dashi to taste. Heat oil in skillet or square rolled egg making pan. Add half the egg, as it cooks, roll gently from front to back to form a rolled egg. When roll is completed , add more oil to pan and pull rolled egg towards you. Repeat this process with the other half of the egg. Remove eggs from pan. Cut cooled eggs into 5 cm pieces. Cut yaki anago into pieces of 1.5 cm width and 5 cm length. Insert a toothpick under dark vein of shrimps and remove vein. Boil, then remove shells. Wash then dry shiso leaves. Cut cucumber into quarters, then into strips about 10 cm long. Remove pits from umeboshi. Mash to a paste with a knife. Cut yakinori in to 4 pieces. Decoratively place prepared fillings on a large plate. Form temakizushi by placing sushi rice on nori. Put 1. or more of the ingredients on the rice. Use a little wasabi (Japanese horseradish) for the seafood. Wrap the nori around rice and other ingredients. Before eating, dip in soy sauce and wasabi. Maki sushi is difficult to form neatly if too much rice is used at one time. Try a variety of filling combinations.
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#59
12-13-2006, 11:17 AM
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Chocolate Chunk Cookies
2 1/8 cups unsifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 sticks butter, melted and cooled 1 cup dark brown sugar 1/2 cup granulated sugar 1 egg plus 1 egg yolk 2 teaspoons vanilla extract 1–2 cups bittersweet chocolate chips (or half chips, half nuts) Oven: 325 degrees. 1. Mix flour, salt, and baking soda together in medium bowl. 2. Mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients and mix until combined. Stir in chips/nuts to taste. 3. Use about 1/4 cup dough per cookie. 4. Bake until cookies are golden brown and outer edges start to harden, 13 to 18 minutes.
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#60
12-13-2006, 12:34 PM
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I saw on a different thread that Oracle like this. So do I!
YUM! Lobster Bisque 1 1 1/2 pound lobster, split live - tail and claws removed and cooked in lightly salted water 1/2 cup butter, melted 1/2 cup onions, diced 1/2 cup celery, diced 1/2 cup carrots, diced 1 teaspoon garlic, minced 1 cup diced tomatoes 1 bay leaf 2 tsp. black peppercorns 1 tsp. fresh thyme 2 tsp. tarragon leaves, if fresh use 1 tablespoon 1 tablespoon paprika 1/2 cup flour 1 cup white wine 2 tablespoons brandy 1 quart fish stock or bottled clam juice 1 quart light cream 8 ounces heavy cream 2 tablespoon cornstarch 3 tablespoons cold water salt and ground white pepper to your taste, about 2 teaspoons of salt and 1/2 teaspoon white pepper for this recipe Preparation: Fresh lobster is essential for a great lobster bisque, so the recipe calls for a lobster split while still alive, then cut up and added directly to the pot. Although this may seem like an intimidating prospect, a simple procedure kills the lobster instantly - the spinal cord is severed with your first incision. On a cutting board directly in front of you, place the lobster with it's head to the right and tail to the left (reverse if you are left-handed). Hold the tail with a towel so you don't scratch yourself on any spines. Hold a large knife above the lobster as though to split it lengthwise. Insert the tip of the knife into the joint between the head and tail. Lower the knife firmly to split the lobster's head lengthwise. Now rotate the lobster so the tail is to your right. Continue holding the lobster with the towel. Although the lobster is now dead, the muscles may contract sharply, so there's still danger of scratching yourself. Clean the lobster by removing the sand sack (the organ located behind the eyes) and the intestine. With a large knife, chop the lobster - head tail and claws - crosswise into pieces 1" thick. In a heavy stock pot or Dutch oven, heat the butter until it starts to brown lightly (use high heat). Add the lobster and small shell pieces ( cook the tail and claws separately, cool, remove the meat, then add the shells to the pot). Cook until the pieces turn bright red. Reduce the heat to medium and add the onions, celery, carrot, garlic, tomato, bay leaf, black pepper, thyme, tarragon, paprika and flour. Continue sautéing for ten minutes. Take the pot off the burner to add the white wine and brandy. (You don't want to ignite yourself.) Return the pot to the burner, and cook for 5 minutes more stirring well to incorporate the flour. Add the fish stock, both kinds of cream and season with salt and pepper. Bring to a boil, then turn the heat to low and let the bisque simmer for 30 minutes. Dissolve the cornstarch in the water and add to the bisque, cook 3 minutes longer stirring well to thicken. Take the bisque off the heat and strain the bisque, a cup at a time, through a fine sieve. Press down on the solids to extract as much liquid as possible. Return the bisque to the heat and add the cooked lobster pieces from the tails and claws 2 minutes before serving. Enjoy! Serves 4. Time: 2 Hours
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