Brigtsen’s Butternut Shrimp Bisque

Today’s 5 star restaurant secret recipe comes from chef Frank Brigtsen of Brigtsen’s in New Orleans.  At Brigtsen’s they serve a menu of modern Creole dishes in a cozy Victorian-cottage setting.

One of the delicious dishes available at Brigtsen’s is the butternut shrimp bisque.  Butternut squash bisque tastes great on its own, but the addition of shrimp takes this dish to another level.  Shrimps with the heads on are available at most Asian markets.

We also have a great selection of bisque recipes on our forum: Go Here

Enjoy!

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Brigtsen’s Butternut Shrimp Bisque
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1 pound medium shrimp, heads on
5 tablespoons unsalted butter, divided
2 cups diced onions
1 bay leaf
4 cups (about 1 medium) peeled, seeded and diced butternut squash
2 1/2 teaspoons salt
1/8 teaspoon ground white pepper
3/8 teaspoon ground cayenne
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon minced garlic
1 quart heavy cream
1 cup half-and-half
1/2 teaspoon fresh basil, very finely chopped
18 to 24 whole shrimp, butterflied and sauteed, for garnish

Shell the shrimp. Place the heads and shells in a medium pot and cover with cold water. Bring to a boil, reduce the heat and simmer 15 minutes. Strain the broth and reserve.

Heat a 4-quart saucepan over medium-high heat. Add 3 tablespoons butter, the onions and bay leaf. Cook, stirring constantly, until the onions start to brown, about 5 to 6 minutes.

Reduce the heat to medium and add the squash. Cook, stirring occasionally, until the squash begins to soften and turn brown, 7 to 8 minutes.

Reduce the heat to low and add 1 tablespoon butter and the peeled shrimp. Cook, stirring occasionally, until the shrimps turn pink, 3 to 4 minutes.

Add the salt, white pepper, cayenne, basil, thyme and garlic. Cook 3 to 4 minutes, stirring constantly and scraping the bottom and sides of the pan with a metal spoon. (This procedure will intensify the taste of the soup.) Add 1 1/2 cups reserved shrimp stock and simmer 2 to 3 minutes.

Remove the pot from the heat. Discard the bay leaf. Transfer the contents to a food processor and puree until smooth. Return the puree to a clean saucepan and add the cream and half-and-half. Bring to a boil, lower the heat and simmer 2 to 3 minutes. Just before serving, add the fresh basil and remaining 1 tablespoon butter. Top each serving with several sauteed shrimp.

Serves 6-8

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Source: LA Times
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Until Next Time… Be Well!

Kind Regards,

Ron

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Osteria via Stato’s Heirloom Tomato Caprese

Today’s 5 star secret recipe comes from Osteria via Strato in Chicago.  This restaurant offers an authentic Italian dining experience.  One of Chef DiGregorio’s offerings is a fresh heirloom tomato caprese.  Tomatoes are in season now and this dish makes great use of natures bounty.

Enjoy!

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Osteria via Stato’s Heirloom Tomato Caprese
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1 lb heirloom vine-on tomatoes
1/2 c cherry tomatoes
4 tbsp extra virgin olive oil
6 slices of mozzarella
a pinch of kosher salt
salt and pepper to taste
basil to taste

Remove stems from heirloom vine-on tomatoes and cut into 1/2 inch slices. Season with kosher salt. Cut cherry tomatoes in half and toss with extra virgin olive oil, basil, and season with salt and pepper.

Arrange alternating layers of heirloom tomatoes and mozzarella slices on serving platter. Scatter cherry tomatoes and top with freshly torn basil leaves. Drizzle on olive oil and black pepper.

Serves: 4

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Source: Diningout.com

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Cities Restaurant Poppy Seed Cake

Today’s 5 star secret recipe comes from Cities Restaurant in Los Angeles.  This polished hangout offers elevated American comfort fare and cocktails.  They make a wonderful pound cake with butter and poppy seeds.  Give this recipe a try, it’s really delicious.

Enjoy!

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Cities Restaurant Poppy Seed Cake
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Cake:
3/4 cup (1 1/2 sticks) butter, plus more for preparing pan
2 1/4 cups flour, plus more for preparing pan
1 cup poppy seeds
1/3 cup honey
1/4 cup water
3/4 cup granulated sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
1 teaspoon salt
2 1/2 tablespoons lemon juice
1 teaspoon baking soda
1/2 teaspoon baking powder

Heat the oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.

Combine the poppy seeds, honey and water in a saucepan and cook over low heat until the water evaporates, stirring frequently, 4 to 5 minutes. Cool.

Cream together the butter, sugar, lemon zest and vanilla. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream, poppy seed mixture, salt and lemon juice at low speed, combining thoroughly.

Sift together the flour, baking soda and baking powder. Add the flour mixture to the poppy seed mixture. Beat at low speed until thoroughly combined.

Pour the batter into the pan. Bake until the cake draws away from the sides of the pan and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cover with foil if the cake browns too quickly. Remove the cake from the pan and cool to lukewarm.

Lemon glaze:
6 tablespoons lemon juice
3/4 cup powdered sugar

Combine the lemon juice and powdered sugar in a saucepan. Bring to boil and cook until a thin syrup is formed, 1 to 2 minutes. Brush the glaze over the lukewarm cake.

Serves 12

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Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Arrows Cocoa-Currant Cocktail

Today’s 5 star secret recipe comes from Arrows restaurant in Maine.  Arrows was the flagship restaurant of James Beard award winning chefs Mark Gaier and Clark Frasier.  They served a delicious cocktail made with gin, red currant sorbet and cocoa-infused simple syrup.  It’s a lively and complex drink.

To make cocoa-infused simple syrup, combine 1/2 cup water and 1/2 cup sugar in a saucepan over high heat; bring to a boil, and cook until sugar is dissolved. Stir in 1 1/2 teaspoons cocoa powder and let cool. Chill until ready to use.

Enjoy!

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Arrows Cocoa-Currant Cocktail
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Lemon wedge for rimming the glass
cocoa powder, for rimming the glass
2  ounces gin
1  teaspoon cocoa-infused simple syrup*
¼  ounce freshly squeezed lemon juice
1  small scoop red currant sorbet (or raspberry sorbet)
Edible flower, for garnish (optional)

Rim a chilled cocktail glass by swabbing the exterior of the rim with a wedge of lemon, then rolling the rim in cocoa powder to coat evenly. Shake off excess.

Combine liquid ingredients and sorbet in a cocktail shaker with ice, and shake. 

Strain into the prepared glass, and garnish with the flower.

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Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)