Thursday, October 29, 2009

Wild food day!

Yesterday was Wild food day. We were busy so postponed it until today. We are having Wild Duck. The best way I found to make wild duck is Orange Duck . Soak the duck in milk for 24 hours to remove the gamey flavor. I make it a little less sweet by adding orange juice instead of Orange Marmalade. I serve with fried rice, egg rolls and baked cream cheese wontons.

Monday, October 19, 2009

The Dunican sisters were anti-grocery shopping today. I’m not sure what Regina ended up finding in her pantry and freezer to turn into dinner, but I had quite a coup, inspired by National Seafood Bisque Day, I combined the recipe the page recommended with some inspiration from Ina Garten’s Shrimp Bisque (because I had all the ingredients on hand).

This recipe is truly a last-minute preparation. I made the whole thing from frozen shrimp to eating the piping hot bowl with a piece of crusty bread in 30 minutes. If you use frozen shrimp, skip the sautéing step, but the olive oil does add some depth of flavor to your bisque. If you don’t have white wine, you can substitute seafood stock or even water, but add a splash (less than ¼ cup of brandy, vermouth, or dry sherry at the end). Remember to take the center out of the blender when blending hot liquids; hot liquids tend to cause the blender to “explode” and are quite dangerous, so place a folded dish towel over the hole in the blender top to let the steam escape, and keep your hand on it so the top and towel stay in place.

Truly last-minute “National Seafood Bisque Day” shrimp bisque

1 T olive oil
1 lb shrimp, in shells, frozen is fine
1 bottle white wine
1 qt light cream
¼ t thyme leaves
1 pinch black pepper
1 pinch kosher salt
1 pinch cayenne pepper
If shrimp is thawed, sauté shrimp, shells and all, in olive oil; add thyme, pepper, and salt. Simmer shrimp in wine just until cooked (pink), overcooking shrimp will cause it to be tough. Pull shrimp from wine and chill in refrigerator until cool enough to handle. In the meantime, add cream to wine and continue simmering over low heat.

Once shrimp is cool enough, peel shrimp and place in blender; reserve 12 shrimp, peeled, with tails intact. Add liquid so blender is half full. With center of blender top out of hole, place folded dish cloth over hole. Keeping your hand on dish cloth, pulse blender until shrimp is chopped fine. Return to pot to warm over low heat. Stir in cayenne pepper. Serve immediately with two whole shrimp as garnish.

Wednesday, October 14, 2009

The Ultimate Sandwich

I love this blog author’s honesty; that is exactly what would happen to me if I planned a hike to discuss how the key to the success in the new school year is to be “organized, organized, and organized.” But it did get me thinking about The Ultimate Sandwich. What would yours be?