Popover

I love butter. No substitutes, please. (In fact, if you read the ingredients on substitutes, you will not likely let them cross the lips of anyone you love.)

Real butter on hot popcorn beats movie theatre “buttery topping” every time. Butter melting into the nooks and crannies of a toasted English muffin makes me smile… just before I take a large, crunching chomp! And when I am even thinking about steamers or chunks of hot lobster or king crab legs, I know I will be dipping them in freshly melted butter… and I do NOT mean clarified butter. I want all the solids and saltiness. (Just go with clarified butter when you need a higher smoke point for some cooking.)

Now, I could go on and on about yummy foods with butter, but I will not torment you any further today. Instead, I will share a recipe that simply sings out for butter. Even as a child, I went wild for fresh, hot popovers, served with plenty of softened, salty butter. So, try these Lemon Popovers if you have a hankering. If you rather have traditional popovers, simply leave out the pecans, zest, lemon juice, and honey from this recipe. My other suggestion is that you plan on only serving 4 or 5 of these, which lets you consume 1 or 2 immediately by yourself. (Just to be certain that they are okay for everyone else, of course.) LOL

Lemon Popovers

Rarely do I state in a recipe to preheat the oven. For popovers, I state it clearly… and with the popover pan in the oven. You will LOVE how this helps popovers rise more fully and get perfectly crisped edges.

2 lg eggs, at room temp

1 c milk

1 c flour

½ tsp salt

6 T finely chopped toasted pecans, divided

2 tsp freshly grated lemon zest

2 tsp freshly squeezed lemon juice

8 T butter, softened to room temp

8 T honey

Preheat oven with 6-cup popover pan inside to 450°F. Meanwhile, whisk eggs and milk till well blended. Then whisk in flour and salt just until smooth, but no more than that. Stir in half the pecans, along with the lemon zest and juice. Then spray your hot popover pan with cooking spray right to the tops of the cups. Fill the cups half full with batter & bake 15 minutes. Without opening the oven door, then reduce heat to 350°F. Let bake 10-15 more minutes. Meanwhile, combine the butter, honey, and remaining pecans. When you remove the popover pan from the oven, immediately remove popovers to a wire rack and pierce the side of each one with a sharp knife to let the steam escape. Serve them piping hot with the pecan honey butter. Makes 6.

(Photo by BD McIntosh)

Even the word “bisque” sounds fancy. Chefs make bisques out of all sorts of ingredients, including fruits, squash, carrots, and tomatoes. However, the original bisque was always seafood based. This is a rich soup and pricy, too.

In truth, the shells of shrimp and lobster make a marvelous seafood stock, but to make it easier, we can always use a purchased seafood or fish stock with or without some added brininess from bottled clam juice.

If you want to make your own Super Simple Seafood Stock, try this:

Melt 2 T butter on med-high heat; add shrimp shells, lobster shells, and lobster legs. (Or just shrimp shells, of course). Stir for 3 minutes. Add 4 ½ c warm water in which you have dissolved 2 seafood bouillon cubes AND a mahhhhhvelous “secret” ingredient: 1 T Better Than Bouillon Lobster Base. Add 2 Bay leaves, 1 diced onion, 1 diced carrot, and 2 diced celery stalks. Bring to a boil. Then reduce heat and let simmer 15 minutes. Strain out and discard all the shells and solids. You should have 4 cups. If you need more liquid, simply add a bit more stock, bottled clam juice, or water. (Note: No, I have no affiliate status to make money promoting Better Than Bouillon’s product. It is simply a super product, and they have many other varieties, from beef and vegetable to ham and onion.)

To make a seafood bisque, you simply add your stock to a roux, followed by cream and your seasonings. Then garnish with lump crabmeat and sautéed shrimp.

That said, I can’t leave without also giving you my Sensational Seafood Bisque recipe. Use a packaged stock or one you made, as you prefer. This recipe makes enough for 8 appetizer servings or 4 entrée servings.

4 T butter

2 c chopped sweet onion

2 T tomato paste

4 T flour

4 c seafood stock

1 celery rib, diced

½ tsp garlic powder

1 tsp each: Worcestershire sauce, lemon juice, sweet paprika, Old Bay seasoning, & dried thyme (not ground)

¼ tsp cayenne pepper (or ½ tsp, to suit your taste)

1/4 c each: brandy and dry sherry (or white wine)

8 oz canned claw crabmeat & the juices

8 large shrimp, peeled & deveined & coarsely chopped

½ c diced lobster meat

2 c heavy (whipping) cream

Salt & ground white pepper (to suit your taste)

8 large shrimp, sprinkle with salt & pepper; then sautéed in butter

4-8 lobster claws or 4 lobster tails, halved lengthwise once, then crosswise twice, warmed

½ lb lump or jumbo lump crabmeat, warmed

Garnishes of your choice, such as: chopped cooked bacon, croutons, chopped fresh parsley or chives, chunks of avocado, dollop of sour cream

Melt butter in Dutch oven or large soup pot over med heat; sauté onion for 3 min, stirring once. Remove from heat and stir in tomato paste, followed by flour. Slowly stir in 1 c of your stock, followed by the remaining stock, stirring till smooth. Return to med-high heat and stir in seasonings and alcohol, followed by the claw crabmeat, chopped shrimp, and diced lobster. Bring to a boil and let cook 5 minutes. (The alcohol cooks off during this, leaving its lovely flavor.) Remove from heat and use an immersion blender to puree the bisque base. Return pan to med-low heat and stir in the cream. Heat it through, but do not let it boil. Taste your bisque and season with salt & white pepper to suit your taste. Ladle into warmed serving bowls and shrimp, lobster, and lump crabmeat on top along with other garnishes you have selected. Serve to your grateful guests, along with a salad and crusty bread, if desired.

KISS Tips: 1. Warm the seafood toppings very briefly in a small skillet in a bit of butter while warming the cream in your bisque.

2. If using a traditional blender container, puree your bisque in 3 batches to prevent splattering.
3. If you want your bisque thicker, whisk together 1 T cornstarch with 2 T cold water; then whisk into your soup, simmering (but NOT boiling) till thickened.
4. If your like, after tasting your bisque, you can also stir in a T of sherry for extra flavor.
5. This is also nice with just shrimp and crabmeat. I have also added a sautéed scallop or 2 to the seafood on top, only halving them if using large sea scallops.

Yes, there’s a fungus “amungus.” If you are not a fan of shrooms, simply click delete and move on in your reading.

I love mushrooms, stuffed, grilled, sautéed, fried, etc., etc., etc. However, ‘tis Autumn, which in my world signals the time to start making various soups again. Since it’s National Mushroom Day, I “capped” my ingredient thoughts at mushrooms.

Here’s my 1978 recipe, simple and straightforward.

Cathy’s Cream of Mushroom Soup

2 c sliced fresh mushrooms

2 T chopped onion

2 T butter

2 T flour

2 c chicken broth

1 c whipping cream

¼ tsp salt

¼ tsp nutmeg

1/8 tsp white pepper

Sauté mushrooms & onion in butter till tender, but not brown, about 3 minutes. Blend in flour; add broth. Cook & stir till slightly thickened and bubbly. Stir in cream, salt, nutmeg & pepper. Heat through. Makes 4 servings.

I still like it that way. However, I confess to having kicked it up more than a few notches in more recent decades.

Cathy’s Cream of Mushroom Soup

This is scrumptious, simply served with warm, crunchy garlic or onion bread and a side salad.

4 slices bacon

2 T olive oil

2 T butter

2 sweet onions, chopped (2 c)

1 T minced garlic

1 lg stalk celery, finely diced (1/3 – ½ c)

8 oz portobello mushrooms (2-3 caps), gills scraped out & discarded, before slicing & coarsely dicing

8 oz shiitake mushroom caps, sliced

8 oz cremini/button mushrooms, sliced (& a few chopped)

½ tsp each: salt, black pepper, white pepper

¼ tsp ground nutmeg

½ – ¾ tsp ground thyme

½ c pinot grigio (or other wine of your preference)

½ c almond flour

4 c chicken broth or stock

3 c beef broth or stock

1 c heavy cream or half-and-half

2 T thinly sliced green onions (green portions)

2-3 T chopped fresh, flat-leaf parsley

Cook bacon in the olive oil in large, high-sided skillet or soup pan.  Remove cooked bacon from the oil (crumble to use in the soup or reserve for another use).  Add the butter.  Sauté onions and garlic for 2 min over med-high heat; then add celery and mushrooms.  Reduce heat to med; let cook 5-6 min, stirring a few times.  Stir in seasonings and wine.  Stir and cook 1 min.  Sprinkle flour over the top; stir in.  Gradually stir in chicken broth, stirring till thickened a bit.  Then stir in beef broth and bring to a boil.  Cover, reduce heat, and let simmer 10 min.  Stir in cream, green onions, and half the parsley.  (Taste & add more salt & pepper, if desired.)  Heat through, but do not let boil.  Serve, sprinkled with remaining parsley.  Makes 10-12 cups.

KISS Notes:  You may crumble the cooked bacon and include it or not in the soup, as you prefer.  You may also wish to scrape out the dark “gills” under the portobello caps, as when stuffing them.  For soup I leave them.  Their flavor is strong, but it adds a perfect balance to the cream in the soup.  As with most soups, flavors improve when reheated a second day, so try to make this the day before you plan to serve it.

KISS Variation:  Replace 4 c chicken broth with 2 c beef broth and omit the cream to make a Portobello-Plus Mushroom Sauce to serve over pasta.  It’s great with chicken pasta dishes or mushroom ravioli, for example.  Simply sprinkle shredded Parmesan over the top.

Okay… in all fairness, today is also National Cinnamon Bun Day. However, just thinking about the sugar made my teeth ache, and focusing on the yumminess made me want to eat 2 or 3…. Warm and toasty with a nice drizzle of light icing. So, I am displaying a rare moment of restraint and opting for National Taco Day.

Eat them in a crispy corn shell… or a soft flour tortilla… or even a folded, rich, cheesy chaffle. Tacos deliver a fun way to eat what otherwise could be a mere sandwich. What?!? Not happening!

Tacos are often filled with shredded lettuce, finely diced tomato, salsa, shredded Jack cheese, guacamole (or diced or sliced avocado), and sour cream, along with some protein… from sliced steak or seasoned ground beef to spicy shredded chicken or turkey (great with diced apple in the filling), or even gator nuggets, or sausage. Try one that’s all veggies, if you like, by filling your taco with matchstick-cut slices of zucchini, yellow summer squash, and red sweet pepper, along with thinly sliced sweet onion, guacamole, salsa, and some black beans. Or think totally outside the box and try an apple-cheese taco with shredded cheese and apple slices (and… okay… some crispy bacon).

Hubby’s favorites include ground beef and grilled shrimp. I agree with him on the shrimp. Yummmmm… especially paired with a crunchy slaw. Sooooo…. Surprise, surprise, here’s my Shrimp Tacos recipe.

Shrimp Tacos

1 lb large, raw shrimp, peeled & deveined, sautéed or grilled 3 min, & seasoned to suit your preference

Soft flour or crisp corn taco shells

Filling Mixture

In a bowl, combine:

Kernels from 2 ears of corn (microwaved 2 min) or 1 c frozen kernels, thawed

1 can black beans, drained & rinsed

1 large red tomato, finely diced (omit seeds) (or 1 c finely diced fresh pineapple)

1 c finely shredded purple cabbage

½ – 1 jalapeno pepper, thinly diced (omit seeds), optional

Line 3-4 shrimp in center small soft flour (or crispy corn) tortilla. Top with the filling mixture. Drizzle with sauce, garnish as desired, and serve with salsa & sour cream on the side.

Sauce

Whisk together:  ½ c mayo, ½ c sour cream (or plain yogurt), 2-3 T lime juice, 1-1½  T sriracha or other hot sauce, dash garlic powder

Or

Mash guacamole till smooth and add a bit of water to get your preferred consistency to drizzle

Garnish ideas: thin slices of fresh radish, diced or sliced avocado, fresh cilantro leaves, lime wedges

KISS Tip: Replace shrimp with a favorite grilled fish or crispy fried fish pieces.

Tacos! Not just for Taco Tuesdays!