Cooking with Herbs
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URBANherbal

Walnut, Thyme and Gorgonzola Crostini

Preheat oven to 400F.

Spread butter over one side of each baguette slice. Arrange baguette slices on baking sheet, butter side up, until golden -- about 12 minutes.

Cool. Reduce oven temperature to 350F. Mix walnuts, Gorgonzola and thyme in a medium bowl. Spoon nut mixture evenly on top of baguette toasts, pressing to adhere. Bake toasts until cheese melts, about 6 minutes.

Cool crostini slightly. Arrange on platter and garnish with thyme sprigs.

Lobster Bisque Chowder - Topped with Fried Garden Leeks

Yield: 20 servings

Fill stockpot with water and bring to a boil. There should be enough water to cover the lobsters completely when immersed. Place live lobsters in boiling water head first which will minimize splashing. Upon placing lobsters in the pot, turn down the heat, and simmer for 20 minutes. Do not overcook the lobsters. Remove lobsters from the pot using tongs. Save the water to be used as stock.

Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve the meat, and swimmerets. After lobsters are cleaned, place shells in stockpot. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup of tomato paste and simmer on low heat for 1 1/2 hour, stirring occasionally. Do not burn the stock. Pour entire contents of pot through sieve into clean stockpot, this should be about 8 wonderful cups of red stock.

Place onions, celery, thyme, parsley and saffron in a large sauté pan, add 4 cups of stock from the original stock pot and put on high heat for about 30 minutes, stirring every few minutes. Add 1/2 cup tomato paste and black pepper. Turn down the heat and simmer for about 30 minutes, stirring every few minutes. Press entire contents of sauté pan through sieve into stockpot of 8 cups previously made stock.

To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken a little. Mix in cornstarch with 1/4 cup water and slowly add bisque with whisk. Simmer on low heat for another 20 minutes. You can add more cornstarch if you want the Bisque thicker, but it may take away from the flavor, and it will gradually thicken on low heat.

Slice up the garden leeks and deep fry. Serve the Bisque garnished with the fried garden leeks.

MORE RECIPES!!!!!

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