Camacho Watcho

Have I mentioned how much I love my cooking club? It’s so much fun to get together with good food, good wine and great friends for an evening. It’s even better when you’re not responsible for providing the whole meal – like our club organizes things!

Two cooking clubs have come and gone in the past six months. The last one I did not photograph, as I was just a few months pregnant and was not feeling up to it. It was held around Halloween, so the theme was a “Goulish Fall Feast” and featured caviar moons, a dark and stormy drink and bbq ribs. Kyle and I were assigned a shrimp and pumpkin bisque, which turned out to be fantastic (if we do say so ourselves). It’s a bit of work to make your shrimp stock, but it is definitely worth the effort! The recipe is at the bottom.

Before the Fall feast, we held a summer cooking club. This was had a lighter theme “Summer in the Hamptons”, and featured endive boats with smoked salmon, chilled avocado soup and truffled fillet of beef sandwiches.

I think the next photo (and my favorite dish of the evening) captures it all – a glass of wine and a chilled soup on a summer evening. Ahhh! In the midst of the freezing weather we’re currently having – I could go for that right about now.

Chilled Avocado Soup with Spicy Breadcrumbs
Bon Appetit
Soup
1 large ripe avocado (11 to 12 ounces), halved, pitted, peeled, diced
1 1/2 cups (or more) vegetable broth or low-salt chicken broth
1/4 cup heavy whipping cream
2 tablespoons fresh lime juice
Generous pinch of coarse kosher salt

Breadcrumbs
1 4x4x1/2-inch slice soft white sandwich bread with crust
1 tablespoon butter
3/4 teaspoon paprika
1/4 teaspoon coarse kosher salt
1/8 teaspoon cayenne pepper

Preparation
Soup
Place diced avocado in blender. Add 1 1/2 cups broth, whipping cream, lime juice, and coarse salt. Puree until smooth. Transfer soup to 4-cup measuring cup; add more broth by 1/4 cupfuls to thin soup, if desired. Cover and chill at least 2 hours. DO AHEAD Soup can be made up to 4 hours ahead. Keep chilled.
Breadcrumbs
Finely grind bread in processor. Melt butter in medium nonstick skillet over medium-high heat. Add breadcrumbs to skillet; stir until golden, about 1 minute. Add paprika, coarse salt, and cayenne; stir until crumbs are crisp, about 1 minute longer. Transfer to small bowl and cool. DO AHEAD Breadcrumbs can be made 4 hours ahead. Cover and store at room temperature.
Pour cold soup into eight 1/3-cup glasses or other small glasses. Sprinkle each serving lightly with breadcrumbs.

Pumpkin and Shrimp Bisque
Epicurious: The Herbfarm Cookbook
1 pound large shrimp (16 to 20)

Shrimp Stock
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3 cups homemade or canned low-sodium chicken stock
Pinch saffron threads (about 24)
2 ribs celery, coarsely chopped
1 medium onion (about 8 ounces), coarsely chopped
4 fresh bay laurel leaves, torn, or 2 dried
3 3-inch springs fresh sage

2 cups pumpkin purée, fresh (see Note) or canned
1/2 cup heavy cream
About 3/4 teaspoon salt, less if using canned stock
Scant 1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh sage

1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step—pan roasting the shells—gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.

Tags: cooking club, Food, seafood, soup

This entry was posted on Tuesday, January 11th, 2011 at 9:58 pm and is filed under Entertainment, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.