Some great ideas...
Cream of Cilantro
3 c Plain yogurt
2 c Cilantro leaves
1 c Half and half
1/2 c Chopped green onion
1 tb Minced fresh parsley
3 c Chicken broth
Cilantro sprigs for garnish
Tortilla chips, crushed, for garnish
Sour cream for garnish
1.Blend yogurt, cilantro, half and half, onion and parsley in a processor until smooth. Transfer to a large bowl. Stir in broth. Refrigerate overnight to allow flavors to mingle.
2.Best served chilled, but can also be heated VERY GENTLY over low heat - heat slowly or the yogurt will curdle.
Oyster and Brie Bisque
2 sticks Butter, unsalted
1 c Celery, chopped
1 c Onion, chopped
White pepper to taste
Cayenne pepper to taste
1/2 c AP flour
1 lb Brie cheese, cut into small pieces, rind removed
6 c Cold water
2 c Heavy cream
36 Shucked oysters, with liquor
1/2 c Champagne
1/4 c Dry sherry
4 slices bacon, cooked and crumbled
1.In a large soup pot, melt one stick of butter. Add the celery, onions, white pepper and cayenne. Stir and cook over low heat until vegetables begin to soften.
2.In another pan, over low heat, make a roux by combining 8 tb melted butter and the flour to make a base for thickening the soup. Cook at least 2 minutes, stirring constantly, so the floury taste is eliminated.
3.Add the roux to the vegetables and mix thoroughly to combine. Add the cheese and mix to melt.
4.Add the water, cream, oysters and their liquid. Simmer the soup until the oysters begin to curl just slightly - do not overcook or the oysters will be tough. Add the champagne and sherry and heat through. Serve warm with bacon crumbles and fresh bread.
Avocado Veloute
6 tb Butter
1 c Finely minced scallions, green part only
2 Garlic cloves, mashed
2 lg Ripe avocados
1 Lemon, juiced
4 tb Flour
6 c Hot chicken stock
Salt and freshly ground white pepper
3 Egg yolks
1 c Heavy cream
1/2 c Heavy cream, whipped
1.In a small heavy saucepan melt 2 tb butter. Add the scallions and garlic and cook, covered, over low heat for 5 minutes or until the scallions are very soft but not browned. Remove them to a blender.
2.Add the coarsely mashed pulp of avocados. Sprinkle with 1/2 of the lemon juice and blend the mixture at high speed until it becomes a smooth puree. Set aside.
3.In a large saucepan melt the remaining butter. Add the flour and cook the mixture, stirring constantly, for 2 minutes without browning. Add the hot chicken stock and whisk until the soup becomes slightly thick and very smooth. Season the soup with salt and pepper and let it simmer, partially covered, for 30 to 40 minutes.
4.In a mixing bowl combine the egg yolks and cream; blend them well. Fold the avocado puree into the cream and yolk mixture. Pour the mixture into the soup and, stirring constantly, heat the soup through without letting it come to a boil. Correct the seasoning and keep the soup warm. Serve the soup garnished with chives and a spoonful of whipped cream.
Potato Chowder
6 oz Bacon, cut in small pieces
1 lb Potatoes, peeled and cut in 1/2 inch cubes
1/2 c Onion, diced
4 cloves Garlic, smashed, and chopped
1 c Chicken broth
1 1/2 ts Crushed red pepper flakes (or to taste)
4 c Milk, room temperature (can use part cream)
1 tb Cornstarch
Salt and pepper to taste
3 c Corn kernels (fresh or frozen)
1/2 c Red pepper, diced
2 tb Green onion, thinly sliced, white and green parts
2 tb Parsley, finely chopped
1.Cook bacon in a large dutch oven until just crispy. Remove bacon (for garnish) and reserve some of the fat.
2.Add the potatoes, onion and garlic. Stir to coat with fat. Cook for about 5 minutes until onions become softened.
3.Add chicken broth and red pepper flakes. Cook over medium until potatoes are sl. tender.
4.Stir two tablespoons of milk into the cornstarch. Add to the potato mixture and cook briefly. Add remaining milk, S & P to taste.
5.Bring mixture to a low boil, stirring, and allow to thicken. Reduce heat and stir in the corn and peppers.
6.Cook several more minutes or until vegetables are tender. Garnish with bacon crumbles, green onions and parsley.
Avocado Mousse
1 pk Unflavored gelatin
1/4 c Coconut rum (can use plain)
1 Ripe avocado
1 c Lemon or vanilla yogurt
3 Egg whites
1/4 c Sugar
Chopped pistachios
1.Sprinkle gelatin over rum in a small saucepan; let stand for 5 minutes to soften gelatin. Heat, stirring constantly, over low heat until gelatin dissolves, 3-5 minutes. Remove from heat.
2.Cut avocado into quarters. Puree avocado and yogurt in a blender. With blender running, slowly pour in gelatin mixture and continue to process until thoroughly blended. Transfer to a large mixing bowl.
3.Beat egg whites in a mixer bowl to soft peaks. Gradually beat in sugar and continue to beat until stiff. Gently fold egg whites into avocado mixture. Spoon into serving bowls and refrigerate, covered, for 2 hours. Sprinkle with pistachios just before serving.
Roquefort Cheesecake
2 tb Butter
Crust:
1/2 c Breadcrumbs, toasted
1/4 c Freshly grated parmesan
Filling:
1/2 lb Bacon, fried until crisp, crumbled, and 1 tb drippings reserved
1 Onion, minced
28 oz Cream cheese, room temp.
1/2 lb Roquefort cheese
4 Eggs
1/3 c Whipping cream
1/2 ts Salt
2-3 drops hot pepper sauce
Preheat oven to 325F. Butter a 9" springform pan.
1.Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate.
2.Using 1 tb reserved bacon drippings, saute onion over low heat until translucent, stirring occasionally, about 10 minutes.
3.Mix cream cheese and Roquefort in blender or processor until smooth.
4.Add eggs, cream, salt and pepper sauce and process until smooth.
5.Blend onion and bacon crumbles into the cheese filling; filling should not be totally smooth.
6.Pour into prepared pan. Set pan in roasting pan for a bain marie. Add enough hot water to come halfway up sides of the springform pan.
7.Bake 1 hour and 20 minutes. Turn oven off and let cheesecake rest in oven with door ajar for 1 hour. Transfer to rack, cool to room temp.