Shrimp Bisque

INGREDIENTS

1 ½ pounds small or medium cooked shrimp in their shells
1 ½ Tbsp. vegetable oil
2 onions, halved and sliced
1 large carrot, sliced
2 celery stalks, sliced
2 ¼ quarts water
a few drops of lemon juice
2 Tbsp. tomato paste
bouquet garni
4 Tbsp. butter
1/3 cup all-purpose flour
3 to 4 Tbsp. brandy
1 2/3 cup whipping cream

INSTRUCTIONS

1. Remove the heads from the shrimp and peel away the shells. Reserve the heads and shells for the stock. Place the shelled shrimp in a covered bowl and chill in the refrigerator.
2. Heat the oil in a large saucepan. Add the heads and shells and cook over high heat, stirring, until they start to brown. Lower the heat to medium. Add the vegetables and fry slowly, stirring occasionally, for 5 minutes until the onions start to soften.
3. Add the water, lemon juice, tomato paste, and bouquet garni. Bring the stock to a boil. Lower the heat, cover, and simmer for 25 minutes. Strain the stock.
4. Melt the butter in a heavy-bottomed pan over medium heat. Stir in the flour and cook until just golden, stirring occasionally.
5. Add the brandy. Gradually pour in half the shrimp stock, whisking vigorously until smooth, then whisk in the remaining liquid. Season if necessary. Lower the heat, cover, and simmer for 5 minutes, stirring frequently.
6. Strain the soup into the rinsed saucepan. Add the cream and a little extra lemon juice to taste. Stir in most of the reserved shrimp and cook over medium heat, stirring frequently, until hot. Serve at once, garnished with the remaining shrimp.

Serves 6 to 8

Beef Tenderloin
with Corn and Morelle Risotto
EQUIPMENT
Oven-safe sauté pan
Meat thermometer

INGREDIENTS
beef tenderloin
salt & pepper

Risotto Ingredients
1 tablespoon olive oil
2 peeled and minced shallots
1 bay leaf
2 sprigs chopped thyme leaves
½ cup Arborio rice
2 cups dry white wine
4 cups chicken stock
2 cups frozen or fresh corn (defrost if frozen)
1 cup morelle mushrooms (if dry, save liquid from rehydration)
¼ ounce butter
¼ cup grated Parmigiano Reggiano cheese

INSTRUCTIONS
Beef Tenerloin Instructions
1. Salt and pepper the beef then sear tenderloin in very hot, oven-safe sauté pan until brown on all sides. Let rest at room temp for 20 minutes.
2. Put in 250º oven until internal tempe is 125º. Remove from oven and let rest for another 20 minutes before serving.
Risotto Instructions
1. Simmer chicken stock in medium sauté pan on medium heat.
2. Heat oil in large sauce pan on medium-high heat. Add shallots and sauté until translucent.
3. Add dry Arborio to shallots and sauté until you can smell a nutty aroma.
4. Add white wine and cook until absorbed.
5. Add 1 cup of warm chicken stock, stirring constantly until absorbed.
6. Repeat step 5 until stock is gone and rice is cooked al dente, stirring constantly the entire time.
7. Remove from heat. Fold in butter, Parmigiano, and morelle mushroom liquid (if applicable).
8. Finish by adding corn and morrelle mushrooms.

Shortbread with Blood Orange Curd

INGREDIENTS
Shortbread Ingredients
1 ¼ cups all-purpose flour
3 Tbsp. granulated sugar
½ cup butter

Blood Orange Curd Ingredients
¾ cup sugar
2 Tbsp. cornstarch
3 tsp. finely shredded blood orange peel
6 Tbsp. blood orange juice
6 Tbsp. water
6 egg yolks, beaten
½ cup butter, cut up

INSTRUCTIONS
Shortbread Instructions
1. Preheat oven to 325° F. Combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball.
2. To make wedges, on an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in circle. Bake for 25 to 30 minutes or until bottom starts to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Cool on wire rack.
Note: For rounds, on a lightly floured surface, roll dough until ½ inch thick. Using a 1 ½ inch cookie cutter, cut into 24 rounds. Place 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes. For strips, on a lightly floured surface, roll dough in to an 8x6 inch rectangle about ½ inch thick. Using a knife, cut into 24 2x1 inch strips. Place 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes.
Blood Orange Curd Instructions
1. In a saucepan stir together sugar and cornstarch. Stir in blood orange peel, blood orange juice, and water. Cook and stir over medium heat until thickened and bubbly.
2. Stir half of the blood orange mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter; stir until melted. Remove from heat. Cover surface with plastic wrap. Chill 1 hour.
Makes approximately 1 ½ cups