Lobster Bisque

Tracey Wilkinson

INGREDIENTS

  • 2 lobster tails (chopped)
  • 1 1/2 tablespoons Infused  Butter Olive Oil
  • 2 large shallots, chopped
  • 1 to 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 to 2 cloves garlic, peeled and crushed
  • 1/2 cup  Sherry Reserva Balsamic, cognac, or brandy
  • 1 tablespoon tomato paste
  • 1 teaspoon roughly chopped tarragon
  • 4 cups lobster stock or clam juice
  • 1/4 cup heavy cream, warmed
  • 2 teaspoons cornstarch
  • Salt and white pepper, to taste
  • White  truffle oil, to garnish
  • Sauteed lobster meat, to garnish (optional)

INSTRUCTIONS

  • Open and rinse the lobster under cold water.
  • In a large pot (or Dutch oven), add butter oil over moderate heat, add lobster and heat about 1-2 minutes. Add the shallots, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and sauté for another minute.
  • Pour in the sherry. Increase the heat to high and simmer until almost all of the liquid cooks out, 3 - 5 minutes. Stir in the tomato paste and tarragon, followed by the clam juice/lobster stock. Bring to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes.
  • Strain the soup through a fine mesh sieve and return the liquid to the pot. Place the solids (vegetables, lobster meat) in a heavy duty blender and process until smooth. Add the puree back to the pot. Bring the mixture to a simmer and cook for 10 more minutes.
  • Strain the bisque through a colander lined with a cheese cloth, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids.
  • Return the bisque to the pot. Add the warm cream and bring to a gentle simmer. Whisk the starch into 2 tablespoons of cold water and add to the bisque.
  • Continue cooking until soup reaches desired thickness, about 2-3 minutes more. Garnish with truffle oil.
  • Serve with toasted French bread or crackers.

 

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Clam Chowder with Butter Oil and Rosemary

Tracey Wilkinson

Boy it got cold so fast...had to bring my Herbs and Olive Trees inside.  I needed this "Chowda" today!

Ingredients:

  • 1 cup onion, diced
  • 1 cup celery, diced (optional…Mike doesn’t like celery 😊)
  • 2 cups diced potatoes, skin-on
  • 2 to 3 (6.5 ounce) cans clams, juice reserved
  • 1 teaspoon Himalayan Sea Salt
  • 1/4 cup Extra Virgin Butter Oil
  • 1/2 cup + 2 tablespoons Breadtopia Spelt
  • 3 cups Almond Milk
  • 1 cup Whole Milk
  • Drizzle of Champagne Balsamic (I know it sounds weird but adds a little potato salad tart)
  • Garnish with Rosemary or Basil

Directions:

  • Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
  • Make white sauce when veggies are done simmering. In another large saucepan, add butter oil, flour, mixing well with a whisk.
  • Add both Milks and whisk until slightly thickened. Add clams, simmered vegetables and more salt, as desired.
  • Drizzle with balsamic and garnish.

Serve with crusty sourdough bread.

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Chicken, Tortellini with Wild Fernleaf Dill

Tracey Wilkinson
Ingredients:
  • 1 Tbs. Wild Fernleaf Dill olive oil
  • 1/2 cup yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 3/4 cup carrots (chopped)
  • 1/2 cup chopped celery
  • 5 cups low sodium chicken broth
  • 1 1/2 Tsp. dried thyme
  • 9 ounces tortellini (fresh or frozen)
  • 2 cooked chicken breasts (shredded)
  • 5 ounces spinach
  • 2 Tbs. Sicilian Lemon White Balsamic Vinegar
  • 2 Tbs. lemon zest

Directions:

  1. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 3 minutes. Add the garlic, carrots and celery and cook for an additional 3 minutes. Add the broth and thyme to the pot.
  2. Bring the mixture to a boil. Add the tortellini to the pot and cook for the length of time on the package instructions. One minute before the tortellini is done, stir in the chicken breast and spinach and cook for one additional minute.
  3. Remove from heat, add lemon juice and lemon zest. Season with salt and pepper. Enjoy!

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Rain, Rain...Fire Roasted Tomato Soup

Tracey Wilkinson
Ingredients
  • 7 beefsteak tomatoes
  • 1 yellow onion (large)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoons any aged balsamic vinegar
  • 1 teaspoon Spicy Italian Blend 
  • 1 handful fresh basil leaves (diced)
  • 3 tablespoons fresh oregano
  • 3 dashes salt (& Pepper)

Directions

  1. Pre-heat oven to 450F.
  2. On cutting board slice the tomatoes and onion into wedges, then transfer to mixing bowl.
  3. Add in the remaining ingredients, then gently toss until all pieces are well coated.
  4. Once mixed, transfer ingredients to roasting dish and roast, uncovered, for 45 minutes until burst and bubbling, stirring occasionally. Allow to cool slightly.
  5. When ready, spoon the vegetables out of the roasting dish and transfer to a food processor or high-power blender. Blend until smooth, then pour soup into a saucepan and cover. Heat over a low flame until gently simmering, then immediately serve.

--- Adapted from a Yummly.com recipe 

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Delicious Butternut Savory Soup

Tracey Wilkinson

Ingredients

  • 1 small butternut squash (about 2 1/2 pounds), split lengthwise, seeds removed
  • 1/2 cup  extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 thyme sprigs
  • 2 cloves garlic
  • 1 medium onion, finely sliced (about 1 1/2 cups)
  • 1 1/2 quarts fresh carrot juice (see note)
  • 1/4 cup chopped parsley (optional)
  • 1/4 cup toasted pumpkin or squash seeds (optional)

Directions

  1. Adjust oven rack to middle position and preheat oven to 375°F. Coat squash halves with 2 tablespoons extra virgin olive oil and season with salt and pepper. Place on a rimmed baking sheet lined with aluminum foil with cut side facing up. Place garlic clove and thyme sprig in each seed hollow. Roast until completely tender and lightly browned in spots, about 1-hour total. Remove from oven and allow to cool slightly. Discard thyme and carefully scrape flesh away from skin. Discard skin.
  2. Meanwhile, heat 2 more tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add onion and cook, stirring frequently, until completely tender and lightly browned, about 15 minutes total. Add cooked squash flesh along with garlic cloves. Stir to combine. Add carrot juice and just enough water to submerge everything. Bring to a boil then remove from heat.
  3. Transfer soup to a blender (if necessary, work in two batches). Start blender and slowly increase speed to high. With blender running, slowly drizzle in remaining olive oil. Continue blending until completely smooth and creamy. Season to taste with salt and pepper.
  4. Reheat soup until simmering and serve immediately, garnishing with additional extra-virgin olive oil, chopped parsley, toasted pumpin or squash seeds, and toasted croutons drizzled with extra-virgin olive oil.

--- Adapted

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