Page 89 - SFC - V15

Harris’ Oyster Spinach
Mushroom Bisque
Chef Michael Buhagiar Serves 8
2 tbsp Butter
1 small Onion, chopped ne
2 ribs Celery, chopped ne
3 cloves crushed Garlic
1 lb Mushrooms, chopped
1 cup cooked Spinach, chopped 1 cup Dry White Wine
3 cups Clam Juice
3 cups Chicken Broth
1 cup Heavy Cream
1/2 tsp dry Thyme
1/2 tsp Black Pepper
Salt, to taste
1 dozen large Oysters, chopped
• Sauté onions, celery & garlic in butter for ve minutes. Add mushrooms and cooked spinach. Add wine. Cook for ve minutes on medium heat.
• Add clam juice & chicken broth and bring to a boil. Simmer for 30 minutes. Add seasonings.
• Finish with cream and oysters. Simmer for one minute.
No Cream of Asparagus Soup
5 tbsp Butter
1 cup Onion, nely diced
1⁄2 cup Flour
4 cups Chicken Stock, warm
1 bunch Asparagus, cut into 1 inch pieces 1/2 tsp Sea Salt
1/4 tsp Black Pepper, ground
1 loaf Sour Dough Bread
• In a pot add the butter and onions, sweat until the onions are translucent. Add our, whisk until combined. Add the chicken stock, asparagus, salt and pepper. Bring to a boil and simmer for 10 minutes. Blend and serve with crunchy sourdough bread.
Mediterranean Shell sh Bisque
Executive Chef Ryan Simas Serves 8
1 tbsp Olive Oil
1 lb Prawns, peeled, deveined. Heads and shells reserved, cut into
1/2 inch sections
1 Onion, nely chopped
1 small Carrot, nely chopped
1 stick Celery, nely chopped
1 medium Fennel Bulb, chopped
3 large cloves Garlic, chopped
1 Bay Leaf
4 cups Fish Stock
1/3 cup Dry White Wine
1/4 cup Rice, medium-grain
150 g Tomato Paste
Splash of Pernod
Pinch Saffron Threads
1 1/2 cups Water, extra
Salt and Black Pepper, freshly ground
8 Scallops, cut 1/2” cubes
4 springs fresh Fennel Leaves picked/fennel Pollan
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Heat the oil in a large saucepan, over medium heat. Add the reserved prawn heads and shells, and cook, stirring, for 4-5 minutes until the shells are browned.
Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, for 5 minutes (or until the onion is soft).
Add the stock, wine, rice, tomato paste and saffron to the pan. Bring to boil over medium-high heat. Reduce heat to medium- low and simmer, uncovered, for 15 minutes or until the rice and vegetables are tender. Set aside to cool for 10 minutes.
Transfer the mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in the extra water. Taste and season with salt and pepper.
Meanwhile, bring bisque to a simmer over medium heat and add prawns and scallops. Cook, uncovered, for 3-4 minutes or until seafood is just cooked. Ladle into serving bowls, sprinkle with the fennel leaves and serve immediately.
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7 s www.sanfranciscocuisine.com 8
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