Hopefully you've noticed I've been completely MIA from the blogging world the last two days.
I'll fill you in as to why tomorrow.
But until then ....
The weather is absolutely dreadful in Cincinnati this morning.
So I will definitely be enjoying a version of this classic combo for lunch today.
Creamy Shrimp Bisque
- 2 celery stalks, chopped
- 1 green onion with tops, chopped
- 4 tablespoons butter
- 1 glove garlic, minced
- 1/3 cup all-purpose flour
- 2 cups half and half
- 3 1/2 cups fish stock
- 3 tablespoons chopped fresh parsley
- 8 ounces cooked shrimp or lobster meat, chopped
- Homemade croutons, recipe follows
- 3 slices white bread
Preheat oven to 350 degrees F.
Cut bread with a heart shaped cookie cutter. Place onto a cookie sheet and bake until toasted.
In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.
Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.
When ready, serve with croutons.
"Grown Up" Grilled Cheese
- 1 loaf Italian bread such as ciabatta
- 1 pound Teleme or Brie cheese
- 1 pound sliced smoked ham (applewood if available)
- 3 to 4 tablespoons Dijon mustard
- 1 cup roasted red peppers
Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.
Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.