THE VILLAGE VOICE

~ Elegant tulip ______ OYSTER and ARTICHOKE BISQUE “Oysters are the most tender and delicate of all seafoods . They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.” ~ Hector Bolitho 'The Glorious Oyster' (1960) _______ 1 quart oysters (drained and chopped ~ reserve liquid) 1/2 cup unsalted butter 3 minced plump garlic cloves 1 cup chopped green onions 1 cup chopped celery 1/2 cup chopped red pepper 2 (14-oz) cans drained artichoke hearts 3 Tbsp. flour 1 1/2 quarts organic chicken broth 1/2 tsp. cayenne pepper or to taste sea salt & white pepper to taste 1 Tbsp. Worcestershire sauce 1 tsp. fresh chopped thyme 1/3 cup sherry 1-2 cups half & half 3 Tbsp. chopped fresh parsley In heavy stockpot, melt butter and saute garlic, green onion, celery, and red pepper until wilted and tender, about 5 minutes. Add artichokes. Sprinkle mixture with flour and stir to coat. Gradually whisk in stock,...

"Every gardener knows that under the cloak of winter lies a miracle ... a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream." - Barbara Winkler ~ Quilled Daisy Mum _____ CABBAGE BISQUE "The underrated cabbage is transformed into a fresh, nutty and creamy bisque. Serve with a salad of field greens with cranberry mustard vinaigrette and crusty french bread." ~ adapted from The Northwoods Table ____ 1/2 lb. sweet butter 1/2 cup minced onion 1 lb. finely shredded cabbage (commercially prepared cabbage cole slaw mix works very well) 3 Tbsp. sweet butter 1/4 cup flour 2 quarts organic chicken stock (or vegetable stock) 2 cup heavy cream 1 tsp. nutmeg In a 4-quart stockpot, melt butter and saute onion and carrot for 3-5 minutes (do not allow to brown ). Add cabbage and mix thoroughly. Saute over low heat for 5 minutes In a 1-quart saucepan, melt 3 Tbsp. sweet butter. add 1/4 cup flour and whisk c...

~ Geranium collage _______________ STRAWBERRY and CUCUMBER BISQUE ~ Delightful and refreshing cold soup * Creme Fraiche : 1 cup heavy cream 1 cup sour cream Whisk both creams in bowl and cover. Let stand in kitchen overnight until thickened. Cover and refrigerate at least 4 hours. 1 quart hulled strawberries 3 cups unsweetened apple juice 1 large peeled and seeded English cucumber 3 Tbsp. Crème de Cassis ( blackcurrant -flavored liqueur ) fresh mint dusted with powdered sugar Combine strawberries, apple juice, and cucumber in saucepan. Cook 5 minutes to blend. Transfer to blender and puree. Add 2 cups creme fraiche and Cassis . Blend until smooth. Refrigerate. Serve in large stemmed glasses with powdered sugar dusted mint. (6 servings). ____________________ LEMONY TOSSED CHICKEN SALAD ~ Summer flavors blend for a light brunch. * juice and zest of 2 fresh lemons 3 Tbsp. extra-virgin olive oil 1/2 cup minced fresh mint 3 Tbsp. minced fresh parsley 2 minced garlic cloves 1/2 tsp. fr...

~ Dogwood in May _________________ MUSSELS PROVENCALE ~ This is peak season for mussels. Not only are they inexpensive but the richest of all shell fish in the 'miracle' fatty acid, Omega-3. Figure at least a pound of mussels per person for this delicious recipe. * 2 lbs. scrubbed & debearded mussels 4 Tbsp. extra-virgin olive oil 3 cloves minced garlic 1/4 tsp crushed red pepper 1 cup either Sauvignon Blanc or Pinot Noir 1/4 tsp. dried thyme 3 cups chopped seeded tomato (halved grape tomatoes work well also) pinch sea salt 1/2 tsp. fresh ground black pepper 3 Tbsp. chopped parsley 2 Tbsp. chopped fresh basil Heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Add wine & thyme; bring to boil and simmer 3 minutes. Add tomato, salt & pepper and again bring to boil. Reduce heat and cook 1 minute. Add mussels and bring to boil. Cover, reduce heat slightly and cook until shells open, about 4 minutes...