Oyster Bisque Food

OYSTER BISQUE WITH MUSHROOMS AND WILD RICE

Steps:

• Rinse oysters thoroughly in cold water to remove the sand and drain, reserving as much oyster liquor as possible. Also strain out sandy particles or pieces of shell that might be present in the liquor.
• Place dehydrated mushrooms in a bowl and cover them with boiling water and let stand for 30 minutes. (Since the dehydrated mushrooms can be a bit spendy, I just purchase a small package of mixed wild mushrooms that include porcinis). To remove any sand that might be present, strain liquid through a cheese cloth and reserve the liquid. Chop the rehydrated mushrooms finely.
• Melt 4 tablespoons butter in in a large soup pot over medium heat. Saute onion, celery, rehydrated mushrooms, thyme, and nutmeg until vegetables are soft and translucent. Stir in 1/4 cup flour until well incorporated and allow flour to brown slightly. (I probably use at least 1/2 teaspoon of freshly grated nutmeg. Chef Sarah calls for a "pinch.").
• Gradually add in the reserved mushroom liquid, fish stock, oyster juices, and sherry. (If you do not have fish stock, use bottled clam juice. But it is easy to make using fish heads, fish bone trimmings, onion, and celery. Although salmon heads can be used for some types of stock, I prefer to use heads from white fish, like cod or snapper.) Simmer soup base uncovered 45 minutes, stirring occasionally.
• While the soup is simmering, slice the button mushrooms and chop remaining fresh mushrooms. Then saute in 2 tablespoons of butter. Although Chef Sarah only uses button mushroom and oyster mushrooms, I prefer to add other types of fresh mushrooms. I have noted from other recipes that oyster mushrooms are usually a substitute for Hen of the Woods mushrooms, but the latter have such an intensely earthy flavor and an interesting texture.
• Also while soup is simmering prepare wild rice according to package directions.
• Once base has simmered long enough to get all the flavors married, add the light cream. Then puree with an immersion blender. (Chef Sarah also purees the oyster mushrooms in with the base, but I would rather leave them chopped with the other fresh mushrooms).
• Add in sauteed fresh mushrooms, 1 1/2 cups of prepared wild rice, and oysters. Heat thoroughly to blend the flavors and cook until the edges of the oysters curl slightly. Adjust flavors with salt, pepper, and additional sherry. Serve at once, garnished with chopped parsley or thyme leaves and a splash of sherry in each bowl.
• Note: To prepare according to cookbook recipe, use only oyster mushrooms and button mushrooms. Finely chop the oyster mushrooms, so they can be pureed in with the base. Then combine sliced button mushrooms, oysters, and wild rice and complete as above. Also recipe from cookbook uses cream sherry and heavy cream instead of light cream.

OYSTER BISQUE

Steps:

• Melt butter in a heavy kettle. Add the celery and shallots.
• Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream.
• Bring the mixture to a simmer.
• (Do not boil.) Beat the egg yolks lightly in a small bowl.
• Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper.
• Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled.
• Do not let the bisque come to a boil.
• Transfer to a heated soup tureen and sprinkle with the paprika.

CORN AND OYSTER BISQUE

Steps:

• Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Transfer the purée to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.

OYSTER SPINACH BISQUE WITH CORN BREAD CROUTONS

Steps:

• Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
• In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
• Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.

OYSTER & ARTICHOKE BISQUE

Steps:

• Melt the butter in a sauce pot.
• Add the onion, celery, and garlic; saute for 5 minutes or until tender.
• Whisk in the flour and stir for 3 minutes.
• Add the milk and heat until thickened.
• Stir in the half and half and seasonings.
• Bring to a boil, stirring constantly.
• Reduce the heat, add the oysters and artichokes.
• Simmer for 5 minutes, then add the sherry.

SPINACH AND OYSTER BISQUE

Steps:

• Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid. Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pieces. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes. In a blender purée the mixture in batches until it is smooth, transferring it as it is puréed to a bowl, and return it to the kettle. Add the cream and the remaining oysters and heat the bisque over moderate heat, stirring, until it is hot and the oysters are cooked, but do not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and pepper to taste and serve the bisque with the oyster crackers.

OYSTER BISQUE - LIGHT

Steps:

• Drain the oysters in a colander over a bowl, reserve the liquid.
• Add enough clam juice to the oyster liquid to make one cup and set aside.
• Reserve the remaining clam juice for another use.
• Coarsely chop oysters.
• Combine water and saffron, if using, in a small bowl and set aside.
• Melt the butter in a large saucepan over medium heat.
• Add the onion and celery, cook for 5 minutes, stirring frequently.
• Stir in flour and coriander, cook 1 minute.
• Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk.
• Cook until thick, about 12 minutes, stirring frequently.
• Add the oysters, parsley, salt and cayenne.
• Cook 3 minutes or until edges of oysters curl.