Tag Archives: food

Those Sherbert Things

“Nicole, what the hell’s takin’ so long? You bring the watermelon roll or the fudge roll cause nobody eats that orange one anyway except Aunt Elaine and she went down the Cape with that guy that she’s been going with who has the limp, but whatever you do stop mousing around down there, cause it’s almost time for the baby t’ eat. For Christ’s sake.”

orange roll Fudge rollfriendlys-wattamelon-roll  wattmelon slice

 

Advertisements

Lobster Bisque

GLORIA: Soup at Thanksgiving is Harvard Square caca, that’s what it is.

Popular with New England families at Thanksgiving, lobster bisque is considered traditional coastal cuisine.

fruits and lobster by Vicente Collado Jr

INGREDIENTS

  • 2 (2 1/2-pound) lobsters, steamed
  • 4 tablespoons butter, divided
  • 1/2 cup dry sherry
  • 1 shallot, sliced
  • 1 small fennel bulb, sliced
  • 1 celery stalk, sliced
  • 4 garlic cloves, pressed
  • 2 teaspoons black peppercorns
  • 2 bay leaves
  • 4 cups fish stock
  • 4 cups water
  • 1/4 cup tomato paste
  • 2 tablespoons cornstarch
  • 1/2 cup heavy cream
  • Garnish: fresh thyme sprigs

INSTRUCTIONS

  1. Twist off claws and tails from lobsters. Remove and discard green tomalley and organs from bodies, reserving shells. Remove meat from claws and tails, reserving shells. Coarsely chop meat, and transfer to a bowl; cover and chill.
  2. Melt 2 tablespoons butter in a large saucepan over medium heat. Add lobster shells; cook, stirring occasionally, 6 to 8 minutes or until lightly browned. (The shells add flavor to the broth.) Add sherry, and cook 2 minutes or until liquid has almost evaporated. Stir in shallot and next 5 ingredients. Cook 3 to 5 minutes or until vegetables are tender; add fish stock and 4 cups water. Cover and bring to a boil; reduce heat to medium-low, and simmer 40 minutes. Pour mixture through a fine wire-mesh strainer into a large liquid measuring cup, discarding solids. Wipe saucepan clean.
  3. Melt remaining 2 tablespoons butter in saucepan over medium heat. Whisk in tomato paste and cornstarch; cook, whisking constantly, 2 minutes. Whisk in broth mixture; bring to a boil, and reduce heat to low. Stir in cream and chopped lobster meat, reserving a few large pieces. Simmer 5 minutes or until lobster meat is thoroughly heated. Top with large lobster pieces, and garnish, if desired.

lobster bisque

7 Layer Bars

7 layer bar

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup (6 oz.) butterscotch-flavored chips
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts

INSTRUCTIONS

  • HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
  • COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
  • BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
  • For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

eagle milk